Fiesta Mart Cold Deli

*19 One Inch Air Gap

Plumbing requires for drain a 1 inch gap, can not go in drain

*34 Outer openings:closed,tight-fitting windows

Ceiling tiles have opening and needs to be closed

*45 Premises shall be maintained in good repair

observed gap on corner of wall, repair.

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

SANITIZER BUCKET OBSERVED ON FLOOR. STORE OFF FLOOR.

*42 Dirty nonfood contact surfaces

DUST BUILD UP ON FANS OF WALK IN COOLER OF DELI, CLEAN.

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

FOOD THAT IS PACKAGED AT COLD DELI HAS INCORRECT USE BY DATE. DATE FOR MORE THAN 6 DAYS.

*47 Health permit posted

POST HEALTH PERMIT AT EACH DEPARTMENT.

*21 RFSM - Not On Site

REGISTER CFM WITH CITY OF DALLAS

*34 Outer openings:closing holes, gaps

SEAL ALL HOLE AND GAPS IN CEILING BY LINES ON WALL

*19 One Inch Air Gap

PROVIDE FOR ALL

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

DISCONTINUE USE OF BOWL FOR COLD HOLD

*14 When to wash hands before donning new gloves

LACK OF HAND WASHING

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR PACKAGED PICO DE GALLO

*36 Cloths in-use for wiping between uses stored

WIPING CLOTHS STORED ON PREP TABLE

*35 Hair Restraints effective

PROVIDE FOR ALL

*42 Dirty nonfood contact surfaces

CLEAN FAN COVER IN WIC

*47 RFSM Certificate - Not Display

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

RETURNED FOOD STORED WITH CUSTOMERS FOOD

*19 One Inch Air Gap

PROVIDE AT HAND SINK

*28 Date marking commercially prepared RTE/ TCS food

*47 RFSM Certificate - Not Display

*42 Dirty nonfood contact surfaces

CLEAN FAN COVER IN WIC

*45 Walls shall be light in color

REPAIR

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

BOWL USED FOR SCOOPING

*21 RFSM - Not On Site

*43 Clean vent syst:Intake/exhaust air ducts

cover fans and a/c vent dirty with dust and soils accumulations must be clean to avoid contamination

*21 PIC ensures employees are properly sanitizing equi

3c sink not set up during operational hours PIC must be ensure that equipment and utensils are sanitize to avoid food contamination

*32 Maintain in Good Repair

under equipment oxidize and rusted areas must be repair to proper condition

*29 Food thermometers provided and accessible

not working thermometer at WIC cooler unit must be have a visible and working thermometers on all areas

*45Physical Facilities Floors,Walls,Ceilings

material detached from ceiling tiles on prep areas must be repair to avoid food contamination

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

150 ppm Quat concentration of sanitizer solutions must be adjust chemical concentration at 400 ppm Quat use as public health control

*45Physical Facilities Floors,Walls,Ceilings

floors with rough and cracks surfaces must be repair to a smooth and easy cleanable surfaces

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

equipment with water condensation at RI cooler glass doors must be clean any contamination from all cooler units during operational hours

*34 Controlling pests. Eliminating harborage conditions

fly activity observed must be contact pest management to eliminate pest

*02 Cold Hold (41øF/45øF or below)

different sauces containers 49 F must be maintain at 40 F

*27 Cooling, heating, and holding capacities. Equipment

equipment RI cooler unit - middle island not maintain correct temperature must be repair to hold cold food temperatures at 40 F or below

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

3c sink water drainage water leaks must be repair to avoid contamination

*21 PIC ensures employees are properly sanitizing equi

PIC ensure the use of sanitizing solutions during operational hours

*45Physical Facilities Floors,Walls,Ceilings

floors lost smooth surface with cracks and rough surface floors must be smooth, easy to clean to avoid food contamination

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

missing writing employee health policies

*29 Food thermometers provided and accessible

missing thermometers inside cooler units must be had visible and working thermometers in all units

*28 Date marking commercially prepared RTE/ TCS food

ONE COOKED CHICKEN NOT DATE OR TIME MARKED

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE DELI

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATOES: 70.9 F (COLD HOLD)

*03 Food products not maintained at 135øF or above

HOT HOLD VIOLATION: COOKED SHRIMP: 116.8 F COOKED FISH: 128.9 F

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE

*34 Insect control:prevent dead insects from food

FLIES OBSERVED IN THE FOOD PREPARATION AREA

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

OPEN PERSONAL DRINK FOUND IN THE KITCHEN (STORED IN THE MICROWAVE)

*42 Dirty nonfood contact surfaces

CLEAN THE GASKETS OF THE REACH IN COOLER (AROUND THE DOORS)

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT BULB UNDER THE VENT HOOD

*14 When to wash hands before donning new gloves

*28 Do not exceed manuf. use by date

expired deli products

*32 Damaged Equipment

damaged door gasket (walk in cooler) vent hood not working at the time of inspection

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL FOOD PREPARATION STAFF

*34 Insect control:prevent dead insects from food

FLIES PRESENT