LA Michoacana/carniceria

*10 Clean Sight and Touch

Clean and sanitize meat saw and slicer before and after every use. Clean and sanitize moldy drain above food in display case - dripping on meat.

*32 Equipment & Utensils smooth easily cleanable

Repair broken glass and borders on meat display case and case doors.

*14 Gloves single use

Observed employee package different meats and served to customers without changing gloves or washing hands - wash hands and change gloves between every task. (From raw ground beef to raw chicken to ra

*21 RFSM - Not On Site

Certified Food Manger must be on site.

*29 Sanitizing solutions, testing devices

Provide Quat test strips.

*34 Controlling pests. Eliminating harborage conditions

Observed dead cockroaches.

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

Do not store food on the floor.

*39 Cutting surfaces.

Resurface cutting boards.

*42 Dirty nonfood contact surfaces

Clean scale screen/pad.

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

Provide trash can at hand sink.

*45 Premises shall be maintained in good repair

Repair/replace floor, wall, and ceiling tiles.

*45 Premises shall be maintained in good repair

Exposed ceiling

*43 Light bulbs, light shields provided

Walk in cooler needs lighting

*10 Clean Sight and Touch

Clean ice machine

*42 Dirty nonfood contact surfaces

Keep surfaces clean

*31 Individual, disposable towels

*34 Controlling pests. Eliminating harborage conditions

*32 Maintain in Good Repair

Provide and fix cover for ice machine

*47 Other Violations

Hang dry mops

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

*10 Clean Sight and Touch

CLEAN INSIDE OF ICE MACHINE

*24 Food Labeling- with common name of the food

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

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

*45 Drying Mops-air dry

*47 Conditions of Permit-in use of food equipment

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE WORKING THERMOMETER TO WALK IN AND REACH IN COOLER

*45 Premises shall be maintained in good repair

REPLACE MISSING ICE MACHINE PANEL

*42 Floors/walls/ceiling/nonfood dirty

CLEAN SINK , FAUCET HANDLES AND FLOOR OF GREASE

*47 Conditions of Permit-in use of food equipment

*32 Approved Food Contact Equip.

2ND NOTICE! PROVIDE PROOF THAT THE SLICER MEET NSF STATUS OR BETTER OR REMOVE MACHINE AT ONCE

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHING FOOD EQUIPMENT WITH DETERGENT ONLY. MUST SANITIZER EVERYTHING WITH SANITIZER (FOR EXAMPLE---- CHLORINE AT 50 PPM)

*32 Approved Food Contact Equip.

PROVIDE PROOF THAT THE SLICER MEET NSF STATUS OR BETTER.

*47 Conditions of Permit-in use of food equipment

*45 First Aid

*42 Floors/walls/ceiling/nonfood dirty

DRY STORAGE AREA

*36 Cloths in-use for wiping between uses stored

*03 Food products not maintained at 135øF or above

PORK 122'F

*25 Obtain Variance: using food additives or adding components such as vinegar: as a method of food

KEEP LARD IN COOLER OR OBTAIN A VARIANCE

*10 Clean Sight and Touch

MEAT GRINDER

*47 Conditions of Permit-in use of food equipment

*03 Food products not maintained at 135øF or above

PORK 97'F

*43 Light - 50 foot : Food and utensils area

WALK IN COOLER

*31 Handwashing lavatory - used for other purpose

DON 'T KEEP ANY ITEM IN HAND SINK

*47 Handwashing signage

*36 Cloths in-use for wiping between uses stored

*19 Water & Plumbing in good repair- per code

floor drain

*10 Clean Sight and Touch

meat slicer

*42 Floors/walls/ceiling/nonfood dirty

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

*02 Cold Hold (41øF/45øF or below)

*10 Clean Sight and Touch

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

meat case

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

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

ice machine water on the floor