LA Michoacana Meat Market #7

*18 Toxic items used according to law

Chlorine levels in sanitizer solution too high>must be between 50-100 ppm Cl

*43 Ventilation hood-prevent grease dripping

Clean vent hood to avoid accumulation & dripping of grease onto food

*45Physical Facilities Floors,Walls,Ceilings

Re-grout floors in kitchen where shipped/missing

*21 Outfitter-Certified Food Manager

Food manager certificate(s) expired>renew

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

Cover food in walk-in cooler>nopales

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

Label all container with their contents

*38 Except as specified in paragraph (4) of this subsection, time/temperature controlled for safety

Observed large amounts of raw chicken thawing at room temperature.

*45 Premises shall be maintained in good repair

Repair leak at the mop sink. Observed peeling paint--ceiling and walk-in-cooler.

*39 Equipment in good repair and proper adjustment.

Stainless steel food cart observed not in good repair--replace.

*31 Individual, disposable towels

No paper towels observed at handsink

*10 Sanitization after Cleaning

Meat prep counters must be detail cleaned and sanitized after each use. Meat(ground beef) log not completed--equipment not clean--meat still inside.

*42 Dirty nonfood contact surfaces

Detail clean windows of display cases as often as needed.

*10 Equipment and Utensils Cleaning-contamination

cooler units in all areas dirty with food debris, stagnant water and soils accumulations must be clean to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling inside kitchen area including light shields dirty with soils and grease accumulations must be clean or replace to avoid cross contamination

*39 Cooking equipment free of encrusted grease

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

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

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

*43 Ventilation hood-prevent grease dripping

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

*43 Clean vent syst:Intake/exhaust air ducts

vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination a/c vents including WI cooler units fan covers dirty with soils and grease accumulations must

*39 Cooking equipment free of encrusted grease

meat cooking equipment with encrusted grease and soils deposits must be clean to avoid cross contamination kitchen grilled covers dirty with soils and encrusted grease must be clean to avoid cro

*45 First Aid

missing first aid kit must be have first aid kit

*34 Outer openings:closing holes, gaps

open gap over bakery doors must be close or repair to proper condition to avoid pest harboring

*10 Sanitization after Cleaning

PIC must be ensure that employees sanitize during operational hours sanitizer bucket at 100 ppm chlorine concentration

*42 Floors/walls/ceiling/nonfood dirty

floors, walls and ceiling including light shields dirty with soils and grease accumulations in all areas must be clean to avoid cross contamination wet floors inside meat area must be dry and cle

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

missing complete body fluid spill kit must be have complete body fluid spill kit

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

food containers inside meat WI cooler units at floor level must be 6 inches out the floor level

*42 cleaning hermetically sealed containers of food or visible soil before opening

hermetic containers in all areas dirty with dust and soils accumulations must be clean hermetic containers in all areas to avoid cross contamination

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

PIC must be discard food containers without day or dates to avoid cross contamination

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

missing date marking on food containers in all areas must be have date or day marking to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

ceiling and walls on all areas dirty with soils grease accumulations and soils deposits must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

food contact surfaces must be clean during operational hours clean and sanitize to avoid cross contamination food shelving with spills, drippings and dust accumulations must be clean to avoid cro

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

missing date marking on food containers in all areas must be date mark all food containers to avoid cross contamination for potential hazardous food.

*43 Ventilation hood-prevent grease dripping

vent hood at kitchen and meat area dirty with drippings and grease accumulations must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing current RFSM certification must be have FSM registered with the city

*29 Sanitizing solutions, testing devices

missing test strips on meat market must be have chlorine test strips to verified concentration at sanitizing solutions

*39 Equipment in good repair and proper adjustment.

leaking cooler unit at meat market must be repair or replace to avoid floor contamination shelving inside cooler units rust and oxidize must be replace or repair to avoid cross contamination

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

some food containers storage at floor level meat and WI cooler unit must be store food containers 6 inches out the floor level to avoid contamination

*42 Floors/walls/ceiling/nonfood dirty

floors at meat and kitchen dirty with accumulated water and grease spills must be clean when contamination occurs during operational hours

*03 Food products not maintained at 135øF or above

meat 108 F bean 118 F chicken 126 F food containers at warmers must be maintain at proper food temperature of 135 F or above must be check temperatures during operational hours

*06 Discard TCS if date marked exceeds temp & time

corn exp 05/09/19

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

observed raw eggs store above RTE food, veggies, cooked meat

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

*21 RFSM - Not On Site

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

cheese, ham

*36 Cloths in-use for wiping between uses stored

*39 Utensils, single serve items 6 inches off - floor

keep sanitizer bucket above floor 6 ins

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

observed a cup is used as a scoop in the big pot

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

observed raw egg above pickle

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

meats and sauces

*36 Cloths in-use for wiping between uses stored

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

all drink must above floor 6 ins

*34 Outer door: solid,selfclosing,tightfitting

Light visible around door at North part of the grocery store

*29 Temperature Measuring- accurate +/- 2'F

Thermometers to walk in coolers not accurate. Thermometer for walk in cooler by back delivery door shows a temperature of 60°F. Thermometer for adjacent walk in cooler (for beverage on grocery store

*43 Light bulbs, light shields provided

Light shield missing over florescent lighting over disposable cups.

*37 Food, utensils and equipment in locker room

Foods and utensils are prohibited from locker rooms.

*10 Clean Sight and Touch

Teeth for feeder for deli slicer shows food debris remaining. Band saw blade and guiding mechanism show food debris. Toilet bowl plunger observed near meat cutter. Toilet bowl plungers are not de

*03 Food products not maintained at 135øF or above

Braised pork ribs were 122.3°F and 109.3°F at the hot hold deli counter near meat market. Tamales for self service near entrance at 128.4°F

*42 Floors/walls/ceiling/nonfood dirty

Food soils, oils, and other fluids under hot hold portion of deli service counter.

*18 Toxic items stored above food/utensils

Insect repellent stored for retail sale over juice presses and wooden skewers. Mascara on display for retail sale over chewing gum

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

Dented cans of beans and fruit available for retail sale. Management agreed to discard. Tomatoes and corn in walk in cooler (grocery beverage display cooler) appear to be in spoiled condition.

*43 Clean vent syst:Intake/exhaust air ducts

Vents show buildup of dust, lint and other debris

*03 Food products not maintained at 135øF or above

Cooked pork product only at 107.2.°F Foods reheated should be cooked to at least 165°F and then placed in hot hold such that food does not drop below 135°F. (Pork cooked from a raw state should reac

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

Fly paper on air intake of A/C over food preparation table. Ultraviolet insect control device over food preparation area.

*29 Thermometers to be accurate +/- 3'F

Thermometer being calibrated showed a temperature of 10°F in ice water bath. Corrected on site.

*14 When to wash hands before donning new gloves

Employee observed donning gloves without first washing hands.

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

COVER PANS WITH PLASTIC WRAP OR ALUMINUM TO PROTECT

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

DESIGNATE AREA FOR EMPLOYEE ITEMS, WASH HANDS AT HAND SINK ONLY

*14 When to wash hands before donning new gloves

*39 Equipment and Utensils Storage

*15 Contact RTE Products w/ Bare Hands

BARE HAND CONTACT WITH DICED ONIONS WHILE CHOPPING

*36 Cloths in-use for wiping between uses stored

*24 Food Labeling- with common name of the food

LABEL SPICES IN NON ORIGINAL CONTAINERS

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

RAW GROUND PORK AND CUT PORK

*10 Equipment / Utensils (PHF) every 4 hours

CLEAN AFTER USE MEAT CUTTER

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

EXPIRED BABY FOOD PRODUCT (8)

*24 Food Label - Nutrition Labeling

FOOD PRODUCT ON SHELF WITH NO LABEL

*28 Do not exceed manuf. use by date

ACTIVIA 10/28/16, YOPLAIT 11/1/16, PANELA QUESO 11/2/16

*03 Food products not maintained at 135øF or above

PORK 118 (DEGREE F)