Fiesta Mart Bakery

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

Dented cans need to be separated

*45 Store maintenance equip away from food/food equip

Mop handle resting on treys, need to be in storage area

*39 Cooking equipment free of encrusted grease

Encrusted grease build up on pans, shall be cleaned

*36 Cloths in-use for wiping between uses stored

wiping cloths need to be in buckets between use

*42 Dirty nonfood contact surfaces

Need to clean to sight shelves on equipment

*39 Cooking equipment free of encrusted grease

HEAVY GREASE BUILD UP ON BAKING PANS, CLEAN.

*42 Dirty nonfood contact surfaces

GRIME BUILD UP ON GASKETS OF WALK IN EQUIPMENT, DUST BUILD UP ON CEILING OF WALK INS, DUST BUILD UP ON FANS OF WALK INS, GREASE BUILD UP ON WALLS AND FIRE EXTINGUISHERS,

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

OBSERVED BREAD COOLING IN WALK INS LEFT UNCOVERED, COVER.

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

OBSERVED HEAVILY DENT PINEAPPLE CAN, DISPOSE OF CAN.

*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.

*45 First Aid

FIRST AID KIT HAS EXPIRED CONTENTS, REPLACE.

*43 Clean vent syst:Intake/exhaust air ducts

DUST BUILD UP ON INTAKE VENTS, CLEAN.

*47 Health permit posted

POST HEALTH PERMIT AT EACH DEPARTMENT.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

OBSERVED FLIES IN ESTABLISHMENT

*32 Package integrity

REMOVE ALL DENTED CANS

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

TRAYS STORED ON TRASH CAN

*45 Drying Mops-air dry

MOP STORED ON BUCKET

*39 Cooking equipment free of encrusted grease

*21 RFSM - Not On Site

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*19 One Inch Air Gap

PROVIDE AT HAND SINK

*47 Handwashing signage

PROVIDE FOR ALL

*35 Jewelry Prohibition

EMPLOYEES

*21 RFSM - Not On Site

*39 Cooking equipment free of encrusted grease

REPLACE ALL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

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

PERSONAL DRINK STORED WITH CUSTOMER ITEMS

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

RAW STORED ABOVE LIQUID EGGS

*10 Clean Sight and Touch

CLEAN ALL

*47 RFSM Certificate - Not Display

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents dirty must be clean to avoid contamination

*10 Clean Sight and Touch

prep tables dirty with soils and grease accumulations must be clean during operational hours to avoid cross contamination on all areas

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

unused equipment must be keep in a dry and clean storage areas

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

zero concentration on sanitizer buckets must be have proper Quat concentration 400 ppm Quat at sanitizer buckets

*45Physical Facilities Floors,Walls,Ceilings

ceiling and floors not smooth with rough surfaces and dirty with soils and contamination must be replace or repair to avoid food contamination

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

containers lids dirty with food residues and soils accumulations must be clean and sanitize during operational hours

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

missing date marking inside WIF bread rack units must be date mark all food containers to avoid cross contamination

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*45 Premises shall be maintained in good repair

corners and skirts at tortilla area broken and loose must be repair to avoid exposing of materials to avoid contamination and pest harboring

*45 Clean facilities as often as necessary.

walls and ceiling with soils contamination and grease accumulations must be clean all areas to avoid food contamination

*45Physical Facilities Floors,Walls,Ceilings

floors with rough and cracks surfaces must be repair to a smooth and easy to clean surfaces in all areas

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

racks with food containers- top covers containers with food debris and oil contamination - all food top lids containers must be clean and decontaminated use as public health control

*43 Ventilation hood-prevent grease dripping

vent hood dirty must be clean vent hood to avoid oil dripping and fumes contamination at ceiling and walls

*45Physical Facilities Floors,Walls,Ceilings

cement floors lost smooth surface with cracks and rough surface in different areas floors must be smooth and easily to clean to avoid food contamination

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

missing writing employee health policies

*21 PIC ensures employees are properly sanitizing equi

prep tables dirty PIC ensure properly use of sanitizing solutions to avoid food contamination

*29 Sanitizing solutions, testing devices

missing test strips must be had test strips to verified sanitizing chemical concentration

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE (SOIL PRESENT)

*18 Toxic items labeling-non original container

CHEMICAL BOTTLES NOT LABELED

*36 Cloths in-use for wiping between uses stored

STORE SANITIZING TOWELS IN A BUCKET AFTER USE

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

OPEN CONTAINERS OF CANNED PEACHES / PINEAPPLES (GNAT INSIDE CONTAINERS)o

*42 Dirty nonfood contact surfaces

CLEAN / REMOVE MOLD FROM DOOR GASKET (WALK IN COOLER)

*31 Handwashing lavatory - used for other purpose

*34 Insect control:prevent dead insects from food

FLIES SEEN

*47 Handwashing signage

HAND WASH SIGN FOR SINK MISSING ONE

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

DENTED FOOD CANS ON SHELF

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE THE PREP SINK IN THE BAKERY

*31 Handwashing lavatory - used for other purpose

HAND SINK BEING USED TO STORE GLOVES (SANITIZING GLOVES)

*32 Damaged Equipment

BROKEN GASKET AROUND THE WALK IN COOLER DOOR

*42 Dirty nonfood contact surfaces

CLEAN THE GASKET AROUND THE WALK IN COOLER DOOR

*45 Premises shall be maintained in good repair

REPAIR THE FLOORING NEAR THE PREP SINK

*34 Insect control:prevent dead insects from food

FLIES AND FRUIT FLIES OBSERVED

*36 Cloths in-use for wiping between uses stored