LA Michoacana Meat Mkt/carniceria

*02 Cold Hold (41øF/45øF or below)

Observed raw steak @ 50 F, 47.6 F, beef @ 46.1 F, chicken @ 51.4 F, WIC steak @ 51.9 F

*14 When to wash hands before donning new gloves

*19 Water & Plumbing in good repair- per code

Align drain pipe with floor drain. Observed waste water on kitchen floor

*31 Individual, disposable towels

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*39 Equipment in good repair and proper adjustment.

Repair paper towel dispensers and WIC doors that were observed to leave gaps/openings when closed on meat display cooler

*10 Clean Sight and Touch

*19 Backflow prevention device - installed

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

*42 Dirty nonfood contact surfaces

*43 Light bulbs, light shields provided

*45 Premises shall be maintained in good repair

*21 RFSM - Not On Site

*10 Sanitization after Cleaning

Observed sanitizer bucket tested at 0 ppm Cl. COS.

*31 Hand sinks: number installed for convenient use

Observed a non functioning handwash sink.

*34 Outer door: solid,selfclosing,tightfitting

Observed gap at back door.

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

Observed sanitizer bucket stored on the floor.

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

Observed knives stored in pipes on a wall.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty floors, walls, and door hangers in WIC/WIF.

*47 Conditions of Permit-in use of food equipment

Permit not posted. Call 214-670-8083 for info.

*29 Food thermometers provided and accessible

Observed thermometer missing in display cooler and WIC

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

Observed raw pork over whole cut beef

*42 Dirty nonfood contact surfaces

Observed dirty shelves, walls, etc in WIC, dirty interior ice machine panel (ice not used for consumption)

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

Observed dented cans

*10 Clean Sight and Touch

Observed dirty inside ice machine

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

Cover meat in WIC

*39 Equipment in good repair and proper adjustment.

Re-surface or replace cutting boards. Observed damaged.

*42 Dirty nonfood contact surfaces

Observed dirty floor in WIC, dirty WIC flaps.

*29 Mechanical holding unit, thermometer location

There was no thermometer found in the walk in cooler.

*21 RFSM - Not On Site

No RFSM onsite

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

Observed food items were not stored at least 6 inches off the ground

*10 Clean Sight and Touch

Ice machine needs cleaning in the inside.

*32 Damaged Equipment

Observed rusty shelves in walk in cooler. Ice buildup found on condenser in walk in freezer.

*47 Other Violations

Observed water hose had a leak and was covered with a plastic bag.

*42 Floors/walls/ceiling/nonfood dirty

Observed dirty walls in walk in cooler.

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

*43 Light - 10 foot : Walk-in, Dry storage

WIF

*45 Premises shall be maintained in good repair

Broken floor tiles in WIC. Repair wall by slicer. Repair bottom of door frame by mop sink.

*29 Cold/hot hold unit thermometer easily viewable

*10 Clean Sight and Touch

Clean pork skin hanging rack and other dirty surfaces. Clean meat slicer properly.

*39 Cutting surfaces.

*38 Thawing. under running water criteria

Pork thawing in standing water.

*14 When to wash hands as often as necessary during prep

Observed food staff changing tasks without washing hands.

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

*42 Dirty nonfood contact surfaces

Clean grease build-up on exterior of large cooking vats.

*33 Rinsing procedures - 3 compartment sink

Employee observed not using the sink properly.

*32 Equipment and Utensils Durability and Strength

Do not line shelves with paper.

*45Floor, wall, ceiling - Exposed material

replace ceiling tile in back room

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*18 Toxic items storage adjacent to food/utensils

anti freeze stored next to food in basket in back room

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm sanitizer- adviced to remake water

*32 Damaged Equipment

replace old cutting boards

*47 Handwashing signage

Have handwash signs at each handsink area, including restrooms

*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

*29 Sanitizing solutions, testing devices

provide chlorine test strips

*10 Other sanitizer use - manufacturer label direction

always have sanitizer bucket set up when beginning shift

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

raw meat above cheese

*10 Clean Sight and Touch

provide cleaning for the ric, food containers

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

cheese

*34 Pest Control

observer gnat around th meat

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

provide cover/container for the pork in wic

*10 Clean Sight and Touch

provide cleaning for the gasket, coolers

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

separate raw chicken and and raw meat

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

provide date marking for the meat