Fiesta Mart Deli

*10 Clean Sight and Touch

Deli slicer has food debris on blade, shall clean to sight

*28 Original cont. of RTE/PHF/Day1= day of opening

Date mark cheese. bologna for 7 days , then disard

*42 Floors/walls/ceiling/nonfood dirty

Clean fan covers in cooler room from dust

*36 Cloths in-use for wiping between uses stored

wiping cloths on food prep, shall be in sanitizing bucket between uses

*36 Cloths in-use for wiping between uses stored

Keep towel in sanitizer bucket between use

*45Floor, wall, ceiling - Exposed material

Fix the broken wall, baseboard

*14 When to wash hands before donning new gloves

Observed employee change gloves without washing hand

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

Provide date marking for all foods in the coolers

*10 Clean Sight and Touch

Provide cleaning for the coolers

*42 Floors/walls/ceiling/nonfood dirty

Provide cleaning for the floor

*14 When to wash hands as often as necessary during prep

LACK OF HAND WASHING DURING PREP

*18 Toxic items storage adjacent to food/utensils

S. BUCKETS STORED NEXT TO SINGLE SERVICE ITEMS

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENTS IN WIC

*44 Trash can provided for papertowel waste

PROVIDE TRASH CANS AT HAND SINK

*45 Premises shall be maintained in good repair

REPLACE RUSTED FAN VENT COVERS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON DELI MEAT

*20 Grease Trap Tickets

PROVIDE GREASE TRAP RECORDS

*02 Cold Hold (41øF/45øF or below)

CHEESE 45.5 & CHORIZO 45.7f

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS IN WALLS

*46 Physical Facilities Premises

CLEAN RESTROOMS

*19 Hand sink water temperature below 110'F

MAINTAIN HOT WATER AT 110F

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS

*29 Sanitizing solutions, testing devices

*18 Toxic items storage adjacent to food/utensils

*32 Approved Food Contact Equip.

*45 Floor& wall junctures- coved & sealed

*14 Hands wash procedures-without soap

washing gloves at hand sink

*06 Discard if TCS is in container w/ no date or day

no date marking on deli meat

*31 Handwashing lavatory - accessible

hand sink blocked

*45 Clean facilities as often as necessary.

clean doors

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

flies

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

*42 Floors/walls/ceiling/nonfood dirty

clean floors and gaskets

*06 Discard if TCS is in container w/ no date or day

*14 Wash hands after all other activities

*44 Trash can provided for papertowel waste

*43 Clean vent syst:Intake/exhaust air ducts

clean air vents and fan vent covers

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

chewing bread while preparing meat

*19 One Inch Air Gap

*02 Cold Hold (41øF/45øF or below)

chicken 46.9, beef 47.2, beef 44.3

*19 Water & Plumbing in good repair- per code

hand sink pipe in deli prep area

*21 RFSM - Not On Site

*28 Original cont. of RTE/PHF/Day1= day of opening

*19 Water & Plumbing in good repair- per code

u trap on sink in back leaking

*02 Cold Hold (41øF/45øF or below)

pork chop 43F

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

@ meat raw beef touching raw ground beef\ raw ground meat over cooked foods and raw whole meat@ display