JERRY'S SUPERMARKET.

Provide hand soap at hand sink

Do not use aluminum bins to hold vegetables

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

Do not place raw meat on metal cart

Clean food debris in walk-in cooler

Fix leak in roof

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

Fix leak at hand sink by hand sink by meat section

No RFSM on site

Past date meats found

Provide chlorine test strips to test concentration of sanitizing solution

Stock hand sinks with paper towels

Flies seen during inspections

Scoop for dry produce must have handle/approved and upright

Raw meat touching rusty cart

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

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

Provide closed trash bins in restrooms

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

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

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

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

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

missing bodily fluids writing procedures /spill kit.

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

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

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

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

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

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

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

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

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

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

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

fly activity observed must be contact pest management to eliminate pest

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

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

RAW CHICKEN 55

FLIES