Fiesta Mart #74 Meat/seafood

*19 Water & Plumbing in good repair- per code

LARGE WATER LEAK OBSERVED UNDERNEATH 3 COMPARTMENT SINK

*31 Handwashing lavatory - used for other purpose

RED BUCKETS STORED INSIDE OF HAND SINK - REMOVE

*34 Pest Control

OBSERVED FLIES THROUGHOUT THE DEPARTMENT

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

REMOVE DUST FROM FAN COVERS (MEAT PREP ROOM )

*39 Cutting surfaces.

CUTTING BOARDS OBSERVED IN POOR CONDITION

*42 Floors/walls/ceiling/nonfood dirty

DETAIL CLEAN FLOORS THROUGHOUT / UNDERNEATH EQUIPMENT CLEAN WALLS BEHIND FISH / SHOCK MACHINE CLEAN RAW CHICKEN SEASONING RACK HEAVY BUILD-UP (FLOOR DRAINS/ MEAT PREP)

*44 Waste Receptacles thoroughly cleaned

RECOMMEND TO CLEAN & SANITIZE TRASH COMPACTOR *STRONG ODOR DETECTED AT TRASH COMPACTOR

*45 Clean facilities as often as necessary.

CLEAN AND ORGANIZE STORAGE AREA

*19 Water & Plumbing in good repair- per code

LARGE WATER LEAK OBSERVED UNDERNEATH 3 COMPARTMENT SINK

*31 Handwashing lavatory - used for other purpose

RED BUCKETS STORED INSIDE OF HAND SINK - REMOVE

*34 Pest Control

OBSERVED FLIES THROUGHOUT THE DEPARTMENT

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

REMOVE DUST FROM FAN COVERS (MEAT PREP ROOM )

*39 Cutting surfaces.

CUTTING BOARDS OBSERVED IN POOR CONDITION

*42 Floors/walls/ceiling/nonfood dirty

DETAIL CLEAN FLOORS THROUGHOUT / UNDERNEATH EQUIPMENT CLEAN WALLS BEHIND FISH / SHOCK MACHINE CLEAN RAW CHICKEN SEASONING RACK HEAVY BUILD-UP (FLOOR DRAINS/ MEAT PREP)

*45 Clean facilities as often as necessary.

CLEAN AND ORGANIZE STORAGE AREA

*42 Dirty nonfood contact surfaces

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

*19 Hand sink water temperature below 110'F

*09 Raw unpackaged animal food, beef, lamb, pork, poultry, and fish may not be offered for consumer

can not sell unpackaged bulk shrimp

*18 Toxic items storage adjacent to food/utensils

*39 Equipment in good repair and proper adjustment.

cooler door broken@ seafood

*18 Toxic items storage adjacent to food/utensils

bleach bottle left adj oysters-in seafood cooler

*31 Individual, disposable towels

*19 Hand sink water temperature below 110'F

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

rearrange WIC entirely ground turkey over ground beef in display raw chicken over raw beef raw turkey sausages over rte ham raw pork sausage over raw bacon

*02 Cold Hold (41øF/45øF or below)

softshell crab 46 F door left open

*19 Water & Plumbing in good repair- per code

hw leaking

*31 Individual, disposable towels

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

raw chorizo over raw beef overcooked hams raw pork sausage over soy chorizo and bacon raw meats over cooked chicken@ display

*22 Handlers-Certificate Not On Site

*18 Toxic items storage adjacent to food/utensils

store sanitizer buckets in bottom shelves not sitting on top prep counters

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*10 Other sanitizer use - manufacturer label direction

sanitizer bucket did not read any sanitizer make sure its prepared every morning

*32 Damaged Equipment

fix damaged equipment or remove reach in cooler from meat department, also fix lose faucet hose in meat dept

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

have written procedures for vomit diarrhea clean up where employess can access

*47 Conditions of Permit-in use of food equipment

have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*21 RFSM - Not On Site