Fiesta Mart #71 (bakery)

*42 Dirty nonfood contact surfaces

GRIME ON HINGE OF DISPLAY BAKERY. DUST BUILD UP ON FANS OF WALK IN COOLER.

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

HAND SINK FAUCET IN BAKERY SPRAYING WATER EVERYWHERE WHEN ON TURNED ON.

*39 Cooking equipment free of encrusted grease

HEAVY GREASE BUILD UP ON PANS.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

OBSERVED SANITIZER BUCKETS STORED ON FOOD CONTACT SURFACES AND NEXT TO FOOD AND UTENSILS. STORE AWAY FROM FOOD AND UTENSILS.

*32 Damaged Equipment

OBSERVED HEAVY DIP ON WOOD TABLE, REPLACE. TABLE.

*10 Clean Sight and Touch

GRIME BUILD UP ON TWO BREAD SLICERS, CLEAN AND SANITIZE. GRIME BUILD UP ON LARGE BREAD MIXERS.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

ONCE COOLED, COVER ALL BREADS.

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN VENTS OF TORTILLA AREA.

*42 Dirty nonfood contact surfaces

grime build up at hand sink drain, GRIME BUILD UP BEHIND EQUIPMENT,

*02 Cold Hold (41øF/45øF or below)

OBSERVED TRES LECHE MILK IN REACH IN COOLER AT 49.8F. PLACE ALL TCS FOOD IN WORKING COLD HOLD EQUIPMENT.

*39 Cooking equipment free of encrusted grease

HEAVY GREASE BUILD UP ON PANS USED TO BAKE BREAD, CLEAN

*36 Cloths in-use for wiping between uses stored

OBSERVED WET CLOTH STORED ON FOOD CONTACT SURFACE, STORE IN SANITIZER BUCKET WHEN NOT IN USE.

*43 Clean vent syst:Intake/exhaust air ducts

OBSERVED DUST BUILD UP ON INTAKE VENTS, CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

build up of dust on intake vents, clean.

*32 Thermometer in good condition or discarded

walk in cooler thermometer reading -40F, actual temperature was observed at 36F. repair or replace.

*39 Store equipment & utensils in a clean, dry place

observed bins storing utensils, containing grime build up. clean.

*42 Floors/walls/ceiling/nonfood dirty

dust on ceiling. clean.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

observed employees storing sanitize buckets next to food and on food contact surface, store properly.

*07 Food safe, good condition, unadulterated, and honestly presented

observed heavily dented cans at tortilla area. dispose of.

*12 Gloves Single Use

observed employee fixing tortilla machine and then handling batter. change gloves after new task.

*44 Trash can provided for papertowel waste

provide trash can at hand sink of tortilla area.

*47 RFSM Certificate - Not Display

Register and Post food service manager certificate.

*38 Frozen food. Stored frozen foods shall be maintained frozen

food packages states to store frozen, stored in walk in cooler since Friday per RFSM and not date marked.

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

food packages stating to store frozen in walk in cooler since Friday and not date marked, date mark.

*42 Floors/walls/ceiling/nonfood dirty

dust on light shields, clean lids of all food storage containers.

*37 Food shall be protected from contamination by storing the food in a clean, dry location

packages of food covered with ice due to leak coming from walk in freezer condenser.

*39 Store equipment & utensils in a clean, dry place

utensils stored in soiled containers. clean containers.

*32 Damaged Equipment

replaced damaged lids of storage containers.

*41 Food storage containers, identified with common name of food.

label spray bottles that contain water, currently not labeled.

*09 Food on display shall be protected from contamination

CTS food -crusted cakes- in contact with non-food surfaces without been sanitize or clean must be maintain a proper separation to avoid food contamination

*45 Premises shall be maintained in good repair

walls skirt tiles broken must be repair to a proper condition side wall in top of oven area broken with a gap and hole must be repair to avoid pest harboring

*29 Food thermometers provided and accessible

missing or broken thermometers inside cooler units must be have working visible thermometers in all areas

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

zero chemical concentration at sanitizer bucket must be have sanitizer bucket 400 ppm Quat

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be repair or replace to avoid food contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling tiles dirty with dust and grease accumulations on all areas must be clean or replace to a smooth and easy to clean surfaces

*10 Equipment and Utensils Cleaning-contamination

bread working table dirty with oils residues and contamination must be clean properly to avoid food contamination

*43 Light bulbs, light shields provided

some lights not working must be replace or repair to proper condition shields broken or missing must be repair or replace to avoid chemical contamination

*43 Light bulbs, light shields provided

some lights shields broken must be repair or replace to avoid food contamination

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment dirty must be clean during operational hours

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be have visible and working thermometers

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

all food surfaces dirty must be clean and sanitize during operational hours

*29 Sanitizing solutions, testing devices

sanitizing solutions not available 400 ppm sanitizer bucket 200 ppm at 3 compartment sink for utensils

*31 Handwashing lavatory - accessible

hand sink block by trash container

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

missing writing employee health policies

*45 Clean facilities as often as necessary.

all areas of bakery need to be clean including floors walls and ceiling equipment had crust soils that need to be remove clean coolers inside and outside units clean carts clean light shields

*32 Maintain in Good Repair

plastic curtains broken

*42 cleaning hermetically sealed containers of food or visible soil before opening

*32 Approved Food Contact Equip.

not commercial microwave

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing writing procedures for body fluids / spill kit

*40 Store single-service item in original package

utensils not inside original plastic bags

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

food storage at floor level WI cooler unit

*39 Soiled linens storage

dirty linen at prep area

*42 Dirty nonfood contact surfaces

CLEAN HANDLES TO FOOD EQUIPMENT (MICROWAVE)

*18 Toxic items labeling-non original container

*44 Trash can provided for papertowel waste

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

to prevent contamination

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEE ITEMS IN COOLER

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

EGGS STORED OVER CREAM CHEESE IN COOLER

*21 RFSM - Not On Site

*34 Insect control devices-not over food/food prep

HOT TRAP

*44 Trash can provided for papertowel waste

*36 Cloths in-use for wiping between uses stored

*35 Eating food, chewing gum, drinking beverages, or using tobacco

DESIGNATE AREA FOR EMPLOYEE ITEMS, LABEL

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

*15 Contact RTE Products w/ Bare Hands

TOPPINGS FOR CAKE

*31 Handwashing lavatory - accessible

MIXING BOWL IN FRONT OF HAND SINK

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

RAW EGGS OVER RTE FOOD