JERRY'S MARKET.

missing date marking on food containers in all areas must be have date marks on all food containers

missing test strips on site must be have test strips to verified chemical concentration

using recycle plastic containers as food containers must be have approved containers to drain blood during thawing to avoid cross contamination

missing employee health policies and procedures

cooler units with stagnant water and spills must be clean and sanitize during operational hours to avoid cross contamination missing sanitizer buckets on site must be have sanitizer buckets to

missing current food handler cards on site must be have current food handler cards on site

cement floors at storage areas with rough and cracks surfaces must be replace or repair to proper condition

food containers at floor level must be maintain 6 inches of floor level

missing food handler cards on site must be have food handler cards on site

bare hand contact with RTE food must be wash hands and use gloves before any activity

missing bodily fluids writing procedures /spill kit.

mice and rats droppings present on site must be contact pest management to eliminate pest

food storage with out names and improper storage must be maintain with proper labeling and in clean and dry area

external walls around the building with rats holes must be replace or repair to proper condition parking area floors with holes and broken payment must be repair to proper condition

wash hands after change change activities

unused equipment dirty with soils, dust and grease accumulations must be clean to avoid cross contamination

wash hands after preparing raw food and RTE foods

missing setup sanitizing solutions in all areas must be have sanitizer bucket at 100 ppm chlorine concentration at sanitizer bucket 50 ppm chlorine concentration at 3c sink

cooler equipment broken must be maintain food temperatures for food safety

cooler units broken in all areas must be replace or repair to maintain food temperature at 40 F or below

soiled linen must be maintain clean and keep in a clean area

unused equipment dirty with soils, dust and grease accumulations must be clean to avoid cross contamination and covered

trash and litter around properly must be maintain clean to avoid contamination use as public hazard control

cooking equipment with encrusted grease and soils accumulations must be clean to avoid cross contamination

floors, walls and ceiling dirty with soils and grease accumulations must be clean to avoid cross contamination

missing first aid kit on site must be have first aid kit on site

articles with undesigned areas creating public health nuisance

cooler units must be maintain 40 F or below

missing employee health policies and procedures

sanitize food surfaces during operational hours

small leak on toilet

oil stored on floor

coolers with build up on shelves clean and sanitize air vents

seal holes in wall

missing light in vent hood

Shelving in multiple areas shows buildup of soils and other dirt.

Raw shell eggs stored over ready to drink fruit juice in reach in cooler.

Cut deli meats and cheeses in reach in cooler in deli area not date marked.

Soap not available at hand wash sink in back bathroom. Soap not available at hand wash sink in back meat processing cold room (area not functioning)

Reach in cooler was at 48.2°F in soft drink portion of long retail cooler. Frost buildup evident on interior lower vents.

Multiple cans in retail portion showed dents. Opened bottle of barbecue sauce not refrigerated when label states: "Refrigerate after opening".

Significant amount of frost buildup on drain line to walk in freezer.

Sleeves of crackers available for sale are not labeled for individual sale.

Body deodorant stored above candy on main service counter.