LA Michoacana Meat Market

*18 Toxic items stored above food/utensils

Cannot keep chemicals above food prep.

*31 No soap at handsink

Need soap at hand sink.

*42 Floors/walls/ceiling/nonfood dirty

Clean floors & walls.

*45 Premises shall be maintained in good repair

Fix ceiling tiles missing & broken.

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Clean light bulb, has dirty food grease that can leak onto food that is RTE pork.

*03 Food products not maintained at 135øF or above

Pork 128.

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

Utensils cannot be stored on the floor.

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

Food cannot be stored on the floor.

*31 No soap at handsink

Need soap at the hand sink.

*42 Floors/walls/ceiling/nonfood dirty

Clean floor, RIC, and RIF.

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

Label all bulk containers.

*34 Outer openings:closing holes, gaps

Gap at the back door.

*18 Toxic items storage adjacent to food/utensils

cleaning chemical stored adjacent to an open container of salt

*10 Chlorine sanitizer concentration, minimum temp.

chlorine needed to sanitize the dishes

*32 Damaged Equipment

broken door n one of the display coolers in the meat market

*31 Handwashing lavatory - used for other purpose

soaked towel stored inside the designated hand wash sink

*35 Hair Restraints effective

beard guards needed

*42 Floors/walls/ceiling/nonfood dirty

black , wet tile

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

separate meats properly in service cooler Raw adj rte in WIC

*18 Toxic items storage adjacent to food/utensils

next to oil jug

*32 Nonfood surfaces-design to be cleaned easily

no foil on shelves

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

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

*40 Store single-service item in original package

*02 Cold Hold (41øF/45øF or below)

cheese and ham 47F

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

missing dates on many foods

*32 Equipment has cracks and corners

deli cases plastic cracking replace or seal

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

raw chicken/ eggs stored over beef in WIC

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

cover all not in use- bulk bag

*18 Toxic items storage adjacent to food/utensils

keep all cleaning chemicals in one place away from prep areas

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

observed knife stored in 3 comp sink wall juncture, store in a clean dry place

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*45 Floor& wall junctures- coved & sealed

seal with caulk the wall juncture along the 3 compartment sink

*45 Ceiling easily cleanable and light in color

clean dirty ceiling tiles by cooking area on meat dept

*42 Dirty nonfood contact surfaces

clean hot case where carnitas are stored from the bottom to the door crevices

*45Floor, wall, ceiling - Exposed material

replace ceiling tile with hole in storage room in the back of the store

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

Establishment has to have a spill kit OR written instructions for vomit//diarrhea clean up so employees know how to properly clean

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

cover salt and spice containers when not being in use

*32 Nonfood surfaces-design to be cleaned easily

clean an replace broken gaskets from cooler door

*31 Handwashing lavatory - accessible

blocked handsink w/ aluminum foil

*29 Cold/hot hold unit thermometer easily viewable

have thermometers in hot case

*47 Conditions of Permit-in use of food equipment

have sign or copy of latest inspection posted where customers can see

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

have written instructions for proper cleaning