LA MICHOACANA MEAT MARKET #7.

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

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

missing first aid kit must be have first aid kit

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

corn exp 05/09/19

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

0 ppm

cheese, ham

keep sanitizer bucket above floor 6 ins

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

observed raw egg above pickle

meats and sauces

all drink must above floor 6 ins

Light visible around door at North part of the grocery store

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

Light shield missing over florescent lighting over disposable cups.

Foods and utensils are prohibited from locker rooms.

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

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

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

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

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.

Vents show buildup of dust, lint and other debris

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

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

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

Employee observed donning gloves without first washing hands.

COVER PANS WITH PLASTIC WRAP OR ALUMINUM TO PROTECT

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

BARE HAND CONTACT WITH DICED ONIONS WHILE CHOPPING

LABEL SPICES IN NON ORIGINAL CONTAINERS

RAW GROUND PORK AND CUT PORK

CLEAN AFTER USE MEAT CUTTER

EXPIRED BABY FOOD PRODUCT (8)

FOOD PRODUCT ON SHELF WITH NO LABEL

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

PORK 118 (DEGREE F)