LA Michoacaua Meat Mkt/grocery

*27 Cooling method, criteria - placing the food in shallow pans

Use shallow pans to cool pork in WIC. Observed @ 47 F after 4 hours

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

pan of food in WIC

*21 RFSM - Not On Site

ConsumerHealthRFSMandTemp.Dallascityhall.com

*29 Cold/hot hold unit thermometer easily viewable

*32 Damaged Equipment

*45 Premises shall be maintained in good repair

*34 Outer door: solid,selfclosing,tightfitting

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

*47 Health permit posted

display all 4 health permits

*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

*47 Conditions of Permit-in use of food equipment

*12 A food employee or conditional employee shall report to PIC the information as specified under (

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

remove dented can from shelves

*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

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

raw eggs, drink, milk store together

*34 Outer openings:closing holes, gaps

seal open gaps for the front door

*34 Outer openings:closing holes, gaps

seal open gaps for the front door

*42 Floors/walls/ceiling/nonfood dirty

flloor