LA Michoacana Meat Market (grocery)

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

Observed raw shrimp stored next to cooked shrimp at display cooler.

*10 Clean Surface Different Foods

Must properly clean and sanitize cutting boards before changing raw meat types.

*21 RFSM - Not On Site

RFSM not registered with City of Dallas. Register at dallascityhall.com.

*31 Individual, disposable towels

Observed handsinks without paper towels.

*14 Wash hands after all other activities

Must wash hands/change gloves after contamination.

*38 Thawing. Under refrigeration

Observed pork thawing at room temperature.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors near ovens.

*43 Light bulbs, light shields provided

Observed broken light shields in WIF.

*45 Premises shall be maintained in good repair

WIF door is in disrepair.

*47 Handwashing signage

Need handwash signage at all handwash sinks.

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FAN VENT COVERS

*44 Trash cans and designated storage areas

PROVIDE TRASH CAN AT HAND SINKS

*03 Food products not maintained at 135øF or above

PORK 107.1

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

CROSS CONTAMINATION R. EGGS STORED WITH RTE FOOD ( CHEESE )

*39 Cutting surfaces.

RESURFACE CUTTING BOARDS

*22 <<< RFSM / KNOWLEDGE / FOOD HANDLER >>>

CERTIFY ALL STAFF

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

FOOD STORED ON FLOOR OF WIC

*02 Cold Hold (41øF/45øF or below)

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

PERSONAL FOOD STORED WITH CUSTOMER'S FOOD

*47 Handwashing signage

PROVIDE HAND WASHING SIGNS AT ALL HAND SINKS

*32 Damaged Equipment

REPAIR DAMAGE GLASS ON HOT HOLD

*34 Outer openings:closing holes, gaps

close all gaps and holes

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

Provide vomiting and diarrhea clean up policy (warning)

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

observed strawberry not in good condition

*19 Hand sink water temperature below 110'F

hand sink hot water < 110F

*10 Clean Sight and Touch

clean all food contact surfaces

*45 Drying Mops-air dry

air dry mop

*43 Light bulbs, light shields provided

*47 Conditions of Permit-in use of food equipment

Post signage “Current health inspection report is available upon request"

*45 Premises shall be maintained in good repair

repair ceiling

*32 Damaged Equipment

repair damage air curtains

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

remove all unsafe fruit

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

food stored on floor

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

*42 Floors/walls/ceiling/nonfood dirty

remove dust from ceiling

*34 Outer openings:closing holes, gaps

close all holes and gaps

*42 Floors/walls/ceiling/nonfood dirty

Remove dust from ceiling

*10 Clean Sight and Touch

clean shelves

*28 Do not exceed manuf. use by date

Expired data marking on prepared foods

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

Cross contamination by arrangement

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

remove unadulterated fruit

*45 Premises shall be maintained in good repair

ceiling tile in dry storage

*32 Wood & wood wicker can't used as food-contact surf

bulk bins for chiles, chicharon, rice

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

Have a signed copy for each employee

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

one expired pico de gallo

*47 Conditions of Permit-in use of food equipment

Please post in more conspicuous location