El Rio Grande Supermercado #3/meat & Seafood

*18 Toxic Chemical Storage - Retail Sale

Observed spray bottles with out labels

*28 Date marking > 24 hrs,on site,temp 41F

Observed cheeses and deli meets not date marked after being removed from original label

*32 Maintain in Good Repair

Observed multiple damaged lids and , also rusted equipment racks, and a damaged sliding door.

*36 Cloths in-use for wiping between uses stored

Observed wet cloths not placed in sanitize bucket

*42 Dirty nonfood contact surfaces

clean dust on fan of condensing unit, clean ceiling of prep room

*45Physical Facilities

resurface wall of prep room

*46 Water, Plumbing, and Waste Plumbing Systems

repair leak coming from faucets

*47 Health permit posted

display consumer health sign at all times

*42 Dirty nonfood contact surfaces

dust build up on fans of all walk in coolers used by meat market. clean.

*42 Floors/walls/ceiling/nonfood dirty

walls and ceilings of all walk in coolers covered with grime. clean.

*47 Handwashing signage

missing hand wash signs at hand sink.

*39 Equipment in good repair and proper adjustment.

missing plastic shields between storing walk in cooler and working area cooler, repair. Damaged sliding door or display ric, repair.

*32 Thermometer in good condition or discarded

multiple thermometers damaged. repair or replace.

*32 Equipment & Utensils resistant pit,chip, crazing

observed storage containers that are heavily chipped, replace. magnetic knife holder has heavy build up of rust, clean.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

observed raw marinated chicken being stored above beef and streak. arrange properly to prevent cross contamination

*02 Cold Hold (41øF/45øF or below)

observed marinated taco meat at 43.2F, beef liver at 42.3F, pork sausage 44.1F. all in display cooler.

*45 Premises shall be maintained in good repair

walls around 3c sink dirty, rust and contaminated by mold over painted wall must be clean or repair to proper condition use as public hazard control

*34 Controlling pests. Eliminating harborage conditions

heavy fly activity observed must be contact pest management to eliminate pest

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be repair or replace to avoid cross contamination doors cases at RI cooler units broken at service area must be replace or repair to proper con

*29 Food thermometers provided and accessible

thermometers not working or missing inside cooler units must be have visible and working thermometers

*45 Premises shall be maintained in good repair

side broken wall at creamery section must be repair to avoid gaps and pest harboring repair hand sink inside meat department

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*39 Cutting surfaces.

cutting boards surfaces scratching and scoring must be resurface or replace to avoid food contamination

*43 Ventilation systems:no public health hazard

ventilation systems inside WI cooler dirty must be clean to avoid food contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*45 Clean facilities as often as necessary.

all equipment systems and RI cooler doors inside and outside dirty must be clean to avoid contamination

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

cooked cocktail sea food with raw fish containers must be separated to avoid food contamination as public health control

*32 Maintain in Good Repair

WI freezer door area bottom corners need repair properly

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food containers at floor level need prevent contamination

*34 Outer openings:closing holes, gaps

doors plastic weather strips missing in all areas

*31 No soap at handsink

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

ENSURE PROPER ARRANGEMENT IN ON RACK HOLDING MEAT TO GO OUT

*24 Food Label- manufacture/packer/distrubtor name

ON ALL CONTAINERS FOR SALE (CREAMA)

*02 Cold Hold (41øF/45øF or below)

SHRIMP 46 DEGREE F REPLACE PRODUCT

*32 Maintain in Good Repair

ENSURE THAT DISPLAY CASE GASKET AND DEFROST ICE TO ENSURE PROPER COOLING

*19 Water & Plumbing in good repair- per code

FIX SLOW LEAK AT DRAINS IN MEAT CUTTING ROOM

*28 Date marking commercially prepared RTE/ TCS food

ENSURE THAT DATE MARKING LABEL IS CALIBRATED

*10 Q.A. PPM - follow manufacturer's direction

WARE WASHING 100 PPM QUAT

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

RAW CUT MEAT NEXT TO GROUND MEAT IN DISPLAY CASE

*29 Sanitizing solutions, testing devices

QUAT TEST STRIPS

*47 Handwashing signage

*02 Cold Hold (41øF/45øF or below)

SHRIMP 48 (DEGREE F) COS

*31 No soap at handsink

*29 Food thermometers provided and accessible

IN DISPLAY COOLERS AND RIC

*31 Individual, disposable towels

COS