LA Michoacana (meat Market)

*19 Water & Plumbing in good repair- per code

Hand sink in meat back area is leaking

*39 Equipment-doors, seal hinges adjusted/intact

Seal in WIC needs repair

*10 Other sanitizer use - manufacturer label direction

Chlorine solution shall be at 50-100ppm Cl, observed at 400ppm

*34 Outer openings:closing holes, gaps

Back door need to be completely sealed

*45 Clean facilities as often as necessary.

Walls / Floors need to be clean to sight

*18 Toxic items stored above food/utensils

409 stored over display/sliding doors--meat cases.

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

Possible physical contamination(charred glass at sliding door). Replace at once.

*10 Clean Sight and Touch

Heavy food build up, sliding track inside display units(cheese cases, etc.).

*42 Floors/walls/ceiling/nonfood dirty

Detail clean all floor drains in the department.

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Store ice scoop on a clean and sanitized surface.

*34 Pest control-routine inspections for

Address fly activity throughout the department.

*47 Other Violations

Label door/display cases behind counters. Keep doors closed between transactions.

*21 RFSM - Not On Site

*42 Floors/walls/ceiling/nonfood dirty

Detail clean floors underneath the racks. Detail clean food cart.

*34 Pest control-routine inspections for

Observed flies, gnats. Observed on produce area.

*21 RFSM - Not On Site

No RFSM on site during the inspection.

*47 Other Violations

Provide a copy of the pest control report, available for inpsection.

*42 Dirty nonfood contact surfaces

CLEAN DOOR GASKETS

*10 Clean Sight and Touch

CLEAN ALL

*37 Packaged food may not be stored in direct contact with ice or water if the food is subject to th

FOOD ITEMS STORED IN UNDRAINED ICE

*42 Floors/walls/ceiling/nonfood dirty

*32 Damaged Equipment

REPLACE BROKEN PLASTIC IN PRODUCE

*28 Date marking commercially prepared RTE/ TCS food

IMPROPER DATEMARKING

*20 Grease Trap Tickets

NO CURRENT PROVIDED

*24 Food packaged in a establishment, shall be labeled as specified in law

PROVIDE FOR ALL

*28 Date marking for hard to date packaging

LACK OF DATE MARKING FOR DELI MEAT

*32 Approved Food Contact Equip.

REMOVE CARDBOARD LINING IN WIC

*10 Clean Sight and Touch

CLEAN ALL

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

RAW BACON STORED ABOVE RTE FOODS

*39 Keep utensils handles upright or protected

KEEP ICE SCOOP PROTECTED

*42 Floors/walls/ceiling/nonfood dirty

*21 RFSM - Not On Site

*41 Food storage containers, identified with common name of food.

PROVIDE FOR BULK CONTAINERS

*28 Date marking for hard to date packaging

PROVIDE FOR ALL

*18 Toxic items stored above food/utensils

CHEMICAL STORED ABOVE SINGLE SERVICE ARTICLES

*19 One Inch Air Gap

PROVIDE FOR FOR 3 COMP SINK

*45 Walls shall be light in color

REPAIR CHIPPING PAINT IN WIF

*33 Remove soils from equipment & utensils

REMOVE LABEL FROM EQUIPMENT

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

RAW MEATS STORED ABOVE RTE FOODS

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

REMOVE ALL EXPIRED FOOD ITEMS

*18 Toxic items storage adjacent to food/utensils

TOXIC ITEMS STORED ABOVE FOOD ITEMS

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PROVIDE EMPLOYEE HEALTH POLICY

*42 Floors/walls/ceiling/nonfood dirty

clean underneath shelves in produce walk in cooler.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

sanitizer buckets on floor.

*27 Cooling, heating, and holding capacities. Equipment

Display cooler case at 44.3 F.

*02 Cold Hold (41øF/45øF or below)

raw drum stick at 46.4F. raw marinated steak at 43.4F. raw ground beef at 44.5F.

*39 Equipment & utensils cleaned before restocking

Knifes and lids of holding bins restocked but slightly soiled.

*42 Dirty nonfood contact surfaces

Clean and sanitize produce weight station.

*10 Chlorine sanitizer concentration, minimum temp.

0 PPM sanitizer, change every 2-4 hours.

*28 Date marking commercially prepared RTE/ TCS food

Date mark cut meat in WIC

*32 Damaged Equipment

fix broken glass on RIC

*39 Store equipment & utensils in a clean, dry place

store knifes in clean and dry area, clean knife holder

*47 Handwashing signage

Missing HW sign at HW station

*33 Service sink or one curbed cleaning facility provided

Hose in curb service sink can not touch drain.