Fiesta Mart #71 (meat)

*42 Dirty nonfood contact surfaces

REPLACE OR CLEAN COVERS OF PIPES IN WALK IN COOLERS, HEAVY GRIME BUILD UP.

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

COVER FOODS IN WALK IN COOLERS.

*45 Premises shall be maintained in good repair

OBSERVED LOOSE FRP WALL IN BUTCHER ROOM.

*42 Dirty nonfood contact surfaces

build up of dust on condenser units of walk in coolers. clean.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

paint on window sills were observed chipping. employee handling food directly below sills. repair and move food handling.

*31 No soap at handsink

missing soap and towels at hand sink, provide.

*47 RFSM Certificate - Not Display

register and post food service manager certificate

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

sanitizer concentration 50 ppm Quat must be have proper concentration sanitizer bucket 400 ppm Quat

*45 Clean facilities as often as necessary.

blood spills inside WI cooler units also at prep area floors with spills and contamination must be clean when contamination occurs during operational hours walls and ceiling with spills and food d

*10 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in an expos

after equipment is clean must be sanitize use as public control health

*45 Premises shall be maintained in good repair

missing walls skirt tiles with material exposed must be repair to avoid food contamination

*45 Clean facilities as often as necessary.

floors inside WI cooler units dirty must be clean to avoid food contamination

*45 Premises shall be maintained in good repair

clean meat prep area needs under table stainless steel wall sheet to protect for blood or meat contamination

*29 Food thermometers provided and accessible

missing working thermometers inside cooler units

*40 Store single-service item in original package

clean trays need keep inside plastic bags

*45 Clean facilities as often as necessary.

clean floors behind shelves inside WI cooler unit

*29 Food thermometers provided and accessible

ADDITIONAL AT MEAT DISPLAY

*31 Handwashing lavatory - used for other purpose

HAND SINK NEED TO BE CLEAR AT ALL TIME

*44 Trash can provided for papertowel waste

*39 Cutting surfaces.

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 46, 46 (DEGREE F)

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

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

DIVIDER BETWEEN GROUND BEEF AND CUT BEEF COS

*29 Food thermometers provided and accessible

NEED PROBE THERMOMETER

*45 Premises shall be maintained in good repair

HOLE AT WALL BY DOOR (REPAIR)

*28 Do not exceed manuf. use by date

HOT DOGS 10/1016

*31 Handwashing lavatory - accessible

BLOCKED BY MEAT CART