Jerry's Supermarket Deli

*31 No soap at handsink

No hand sink soap, shall restock soap at sink

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

Date mark cheese in cooler for 7 days then discard

*42 Dirty nonfood contact surfaces

Floors and walls need to clean surfaces

*47 RFSM Certificate - Not Display

REGISTER AND POST FOOD MANAGER CERTIFICATE.

*45 Premises shall be maintained in good repair

OBSERVED LOOSE FRP WALLS THROUGHOUT KITCHEN AND EXPOSED WALLS, REPAIR.

*42 Floors/walls/ceiling/nonfood dirty

OBSERVED GRIME ON WALLS, CLEAN.

*34 Controlling pests. Eliminating harborage conditions

OBSERVED FLIES THROUGHOUT ESTABLISHMENT, REMOVE HARBORING CONDITIONS.

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

OBSERVED RAW MEAT STORED ABOVE RTE FOOD IN RIC. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

*29 Cold/hot hold unit thermometer easily viewable

NO AVAILABLE THERMOMETER AT RIC LOCATED AT FRONT, PROVIDE.

*03 Food products not maintained at 135øF or above

ENCHILADAS 122*F ON SIDE OF GRILL

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

DEVICE STORED OVER PREP TABLE

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

OBSERVED SEVERAL FLIES IN KITCHEN

*24 Food Labeling- with common name of the food

PROVIDE FOR ALL

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

PERSONAL DRINK STORED ON PREP TABLE

*47 Handler-Certificate Not on site

PROVIDE FOR ALL

*27 Cooling method, criteria - smaller portions

OBSERVED FOOD ITEMS STORED IN LARGE POTS

*32 Approved Food Contact Equip.

REMOVE FOIL LINING FROM STOVE

*14 When to wash hands before donning new gloves

LACK OF HANDWASHING

*10 Clean Sight and Touch

CLEAN ALL

*40 Handle & dispense of cleaned utensils, single-use

PROVIDE FOR DINGLE SERVICE ARTICLES

*28 Date marking commercially prepared RTE/ TCS food

PROVIDE FOR ALL IN COOLERS

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

DEVICE STORED ABOVE PREP TABLES

*14 Wash hands after all other activities

LACK OF HAND WASHING

*10 Clean Sight and Touch

CLEAN ALL

*12 Gloves Single Use

FAILURE TO CHANGE GLOVES

*32 Damaged Equipment

REPAIR BROKEN GLASS AT HHU

*02 Cold Hold (41øF/45øF or below)

SALSA 73*F STORED AT ROOM TEMPERATURE

*31 Handwashing lavatory - used for other purpose

ITEMS STORED IN HANDSINK

*34 Outer openings:closing holes, gaps

gaps at ceiling and on up area frame door must be closed all gaps or holes on all areas

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at tacos stand prep area must be have sanitizer bucket with 100 ppm of chlorine concentration

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

food surfaces with food debris must be clean to avoid cross contamination

*45 Walls and ceilings, studs, joists, and rafters

walls joints separated with exposing material on door frame must be replace or repair to proper condition

*10 Equipment and Utensils Cleaning-contamination

stagnant water and food debris inside cooler unit must be clean to avoid cross contamination

*29 Food thermometers provided and accessible

missing food thermometers on RI cooler units must be have working and visible thermometers

*39 Equipment in good repair and proper adjustment.

RI food warmers skirts broken must be repair to proper condition RI cooler handle door broken must be replace or repair to proper condition

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

heavy fly activity observed must be contact pest management to eliminate pest

*47 RFSM Certificate - Not Display

expired RFSM certification must be have a FSM registered with the city

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

missing writing employee health policies

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

when clean equipment must be sanitize to avoid food contamination

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

PIC must dispose food containers with out date or day labeling

*34 Windows or doors protected against the entry criteria - air curtain

missing air curtains at door entries must be have air curtains to control pest entry

*34 Outer openings:closing holes, gaps

gaps and holes at walls inside meat prep area must be close to avoid pest harboring

*10 Sanitization after Cleaning

front counter missing sanitizing solution sanitizer bucket 100 ppm

*21 PIC ensures employees are properly sanitizing equi

PIC need ensure monitoring the employees to use sanitizing solutions to de-contaminated multi use equipment before are reused

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

missing date marking at food containers must be had date marking in all food containers

*22 Handlers-Certificate Not On Site

food handler certifications missing must be had food handler cards

*32 Equipment and Utensils Multiuse Materials durable

recycling not approved equipment as food containers must be approved nsf commercial containers to avoid chemical contamination using trash bags as food covers must be use proper lid containers t

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*24 Food Labeling- with common name of the food

missing food labeling at food containers must be have labeling in all food containers

*45 Premises:Cleaning, frequency and restrictions

floors behind equipment , walls and ceiling encrusted with soiled and debris PIC need to ensure the cleaning of the work area during operational hours if spills or contamination ocurredm

*10 Equipment and Utensils Sanitization

missing cleaning and sanitizing of equipment must be clean and sanitize during operational hours

*18 Equipment and Utensils Multiuse Materials-safe

using plastic tables -non commercial equipment- as prep tables tables must be constructed from approved materials and shall be safe to avoid chemical contamination

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

eggs in top shelf at top of CTS food containers must be at bottom shelf to avoid food contamination

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

missing food containers lids food containers must be covered with lids and properly protected to avoid food contamination

*03 Food products not maintained at 135øF or above

COOKED RICE: 125.6 F

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING NEW GLOVES

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

RAW EGGS ON A SHELF ABOVE COOKED FOODS IN THE REACH IN COOLER

*28 Date marking commercially prepared RTE/ TCS food

COOKED FOODS NOT DATE MARKED (IN THE REACH IN COOLER) FOODS DISCARDED FINAL WARNING. NEXT VIOLATION WILL RESULT IN A CITATION ISSUED

*31 Handwashing lavatory - used for other purpose

HAND SINK BLOCKED

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

OPEN PERSONAL DRINKS IN KITCHEN

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHT UNDER THE VENT HOOD

*45 Premises shall be maintained in good repair

REPAIR BROKEN WALL NEAR THE THE THREE COMPARTMENT SINK

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THE HAND SINK

*02 Cold Hold (41øF/45øF or below)

RAW CHICKEN IN THE REACH IN COOLER AT 46.9 F (REACH IN COOLER)

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE THREE COMPARTMENT SINK IN THE TAQUERIA

*24 Food Labeling- with common name of the food

UNLABELED CONTAINER OF SUGAR

*29 Sanitizing solutions, testing devices

NO SANITIZING TEST STRIPS IN THE KITCHEN

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

OBSERVED A LIVE ROACH IN THE FOOD PREPARATION AREA

*42 Dirty nonfood contact surfaces

CLEAN THE GASKETS OF THE REACH IN COOLER IN THE TAQUERIA