Jerry's Supermarket

*31 No soap at handsink

Provide hand soap at hand sink

*32 Equipment and Utensils Durability and Strength

Do not use aluminum bins to hold vegetables

*35 Hair Restraints effective

Meat market staff must use hair restraints when working/packing meat

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

Do not place raw meat on metal cart

*42 Dirty nonfood contact surfaces

Clean food debris in walk-in cooler

*45 Premises shall be maintained in good repair

Fix leak in roof

*02 Untreated shell eggs need to be at 45§F or <

Case with eggs was at 56 F and eggs also at 56 F

*19 Water & Plumbing in good repair- per code

Fix leak at hand sink by hand sink by meat section

*21 RFSM - Not On Site

No RFSM on site

*28 Do not exceed manuf. use by date

Past date meats found

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

Provide chlorine test strips to test concentration of sanitizing solution

*31 Individual, disposable towels

Stock hand sinks with paper towels

*34 Pest control-routine inspections for

Flies seen during inspections

*39 Keep utensils handles upright or protected

Scoop for dry produce must have handle/approved and upright

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

Raw meat touching rusty cart

*42 Dirty nonfood contact surfaces

Clean air/fan covers in walk-in cooler as well as walls and ceilings

*45Physical Facilities Floors,Walls,Ceilings

Fix floor boards throughout store, especially in meat section and walk-in cooler

*46 Covered waste receptacle for women's restroom

Provide closed trash bins in restrooms

*19 Hand sink water temperature below 110'F

not hot water at meat hand sink front area must be have hot water at 110 F running during operational hours

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

hand sink on meat department hot faucet broken must be replace or repair to proper condition

*09 Food protected cross contamination by preparing each type of food at different times or in separ

preparation raw meat in the same time as cheese products must be have separation to avoid cross contamination and sanitize areas before packages different kind of meats

*47 No carpeting in food & toilet area

using cardboard as work carpets inside meat cutting department must be remove and use approved material to avoid cross contamination

*45 First Aid

first aid depleted on site must be have complete first aid kit on site

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

missing bodily fluids writing procedures /spill kit.

*45 Premises shall be maintained in good repair

walls skirts at meat department broken or missing tiles must be replace or repair to proper condition

*29 Sanitizing solutions, testing devices

missing setup sanitizer buckets in meat department must be have set up sanitizer buckets at: 100 ppm chlorine concentration or 200-400 ppm Quat concentration

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas dirty with grease food debris and soils accumulations including litter walls inside meat prep area dirty with soils and grease accumulations walls inside meat market dirty with b

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

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

*45 Premises free of litter

trash and litter around property area must be clean all areas during operational hours

*10 Equipment and Utensils Cleaning-contamination

cooler units with food debris, blood spills and stagnant water must be clean and sanitize to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils and grease accumulations must be clean to avoid cross contamination

*24 Food Labeling- with common name of the food

missing labels on food containers must be have labels on all food containers in all areas

*47 RFSM Certificate - Not Display

missing current RFSM certificate must be have FSM registered with the city of dallas

*34 Devices to stun/electrocute flying insects

missing blue lights at the meat market must be have blue lights to eliminate pest harboring

*42 Floors/walls/ceiling/nonfood dirty

floors under cooking equipment inside vent hood area dirty with soils and grease accumulations must be clean to avoid pest harboring and cross contamination

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

fly activity observed must be contact pest management to eliminate pest

*22 Washing hands only at a designated hand sink

employee using 3c sink for hand washing must be use the hand sink available inside kitchen area

*29 Sanitizing solutions, testing devices

missing setup sanitizer buckets inside kitchen area must be have sanitizer buckets at: 100 ppm chlorine concentration

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN 55

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

*24 Food Labeling- with common name of the food

*34 Controlling pests. Eliminating harborage conditions

FLIES

*42 Dirty nonfood contact surfaces

*45 Drying Mops-air dry

*47 Conditions of Permit-in use of food equipment

*34 Outer openings:closing holes, gaps

seal open gap for front door

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

observed raw duck, turkey store together with raw meat chicken and seafood store together raw eggs and rice jello store together

*10 Clean Sight and Touch

provide cleaning for the coolers

*45Floor, wall, ceiling - Exposed material

fix broken tiles on the ceiling

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

all meats in the coolers cheeses

*31 Individual, disposable towels

*32 Damaged Equipment

gasket of wic

*34 Pest Control

observed flies in the store

*37 Storing the food at least 15 cm (6 inches) above the floor

all foods must above floor 6 in

*37 Storing the food at least 15 cm (6 inches) above the floor

Bread slices on floor near door to back walk in cooler. Meat debris scattered on floor in various areas in walk in cooler.

*43 Light bulbs, light shields provided

Florescent lighting in back walk in cooler missing shielding. Light bulb not functioning in main production area of meat market.

*38 Thawing. under running water criteria - water velocity

Sausage thawing in three compartment sink not under running water.

*34 Insect control devices-not over food/food prep

Ultraviolet light insect control device over work table in meat market.

*45Floor, wall, ceiling - Exposed material

Ceiling tile in butcher production area has large hole.

*47 Conditions of Permit-in use of food equipment

Please post a sign or placard notifying customers that latest health inspection report is available upon request.

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

Yogurt on display had an expiration date of 4/25/18. Raw chicken under lighting with water condensation dripping onto box.

*18 Toxic items stored above food/utensils

Superglue over oral medications. Correction fluid over candy. Baby wipes over ready to drink beverages.

*10 Clean Sight and Touch

Feeder for deli slicer shows dried food debris.

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

Raw pork choriso stored over precooked sausage. Raw pork sausage over ready to eat Queso Fresco. Raw pork sausage over ready to eat snack crackers. Raw shell eggs over margarine in back walk in coo

*42 Dirty nonfood contact surfaces

Reach in cooler doors at service area of meat market

*22 Handlers-Certificate Not On Site

Employees do not have evidence of successful completion of Registered Food Service Handler level of food safety training.

*18 Toxic Chemical Storage - Retail Sale

Baby wipes stored over reach in freezer containing whipped topping.

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

Raw Shell Eggs over ready to eat shredded cheese in customer reach in cooler Raw Shell Eggs over margarine in back storage walk in cooler. Raw Pork Chorizo over precooked sausages in customer reach

*34 Insect control devices-not over food/food prep

Ultraviolet Insect control device over back butcher production table / deli slicer.

*45 Ceiling easily cleanable and light in color

Unapproved ceiling tiles over butcher production area.

*02 Cold Hold (41øF/45øF or below)

Tipalia was at 58.6°F in reach in freezer. Employees regularly overfill reach in coolers. Equipment cannot maintain temperatures if overfilled with inventory.

*10 Clean Sight and Touch

Cutting boards retaining visible blood.

*43 Light bulbs, light shields provided

Light bulbs not shielded above produce and dairy coolers.

*29 Sanitizing solutions, testing devices

No testing devices for Chlorine sanitizer available at time of inspection.

*43 Light bulbs, light shields provided

*22 Handlers-Certificate Not On Site

*42 Dirty nonfood contact surfaces

BLOOD ON WALL

*24 Food Labeling- with common name of the food

LABEL WATER SPRAY BOTTLE

*20 Grease Trap Tickets

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

DISCARD DENTED CANS

*10 Clean Sight and Touch

COUNTER TOP

*34 Pest control-routine inspections for

FLIES OBSERVED

*45 Premises shall be maintained in good repair

WALLS, CEILING AND FLOOR

*34 Pest control-routine inspections for

PREVENT FLIES FROM ENTERING ESTABLISHMENT

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

RAW MEAT STORED OVER FROZEN COOL WHIP

*31 Handwashing lavatory - accessible

*29 Cold/hot hold unit thermometer easily viewable

*22 Handlers-Certificate Not On Site

*37 Storing the food at least 15 cm (6 inches) above the floor