LA POTOCINA MEAT MARKET.

cooler units gaskets broken on front area also door don't close all way at milk RI cooler area must be repair or replace to proper condition to maintain food temperature RI cooler meat units f

floors dirty with grease accumulations at meat area must be replace or repair to proper condition

food shelving area dusty with soils accumulations must be clean to avoid cross contamination

RI cooler vegetables unit at 50 F must be maintain food temperatures of 40 F or below

parking lot with missing payment and holes must be replace or repair to proper condition

holes outside at parking lot with stagnant water must be repair to proper condition to avoid pest harboring

missing soap at hand sinks must be have hand soap to avoid cross contamination

galvanized shelving inside WI cooler unit must be have approved equipment to avoid chemical and cross contamination door gaskets at RI cooler units broken must be repair to avoid cross contaminati

must be have proper chemical concentration at: 3c sink with 50 ppm chlorine concentration and 100 ppm chlorine concentration at sanitizer buckets

trash outside premises must be clean external premises at all times

food containers inside WI cooler units at floor level food containers must be 6 inches out floor level at all times

all cooking equipment dirty with grease, soils deposits and food debris must be clean and sanitize to avoid cross contamination shelving inside RI cooler units dirty with soils and grease accumula

floors behind equipment dirty with soils, food debris and spills must be clean to avoid contamination ceiling close to vent-hood dirty with soils accumulations, oil soot with grease deposits mus

missing food labels on some food containers must be have food labels on all food containers

some lights not working at vent hood and other areas lights must be repair to proper condition light shields broken in all areas must be replace or repair to proper condition

RI cooler units at 48 F meat department and front area unit must be maintain proper food temperature at - 40 f or below to avoid cross contamination

missing sanitizing solutions in all areas 3c sink 100 ppm chlorine concentration sanitizer buckets 50 ppm chlorine concentration

not working lights in all areas must be replace or repair to proper condition

blocked hand sink on meat area by equipment must be have access to hand sink at all times during operational hours

shields lights broken must be replace or repair to proper condition all areas cooler units with doors gaskets broken must be replace or repair to proper condition

missing writing employee health policies

missing date marking in all food containers must be have date or day in all food containers

using not approved mixing of chemicals to clean food surfaces must be follow proper sanitation procedures to avoid cross contamination

must be have proper food separation for meats

300 ppm chlorine concentration must be test solutions and adjust as needed

cutting tables with rough and broken surfaces must be replace or repair to proper condition

meat and kitchen cooler units dirty with blood, spills, grease accumulations must be clean to avoid cross contamination

missing food labels in all food containers must be have food labels in all food containers

raw food containers mixed with TCS food containers must be separate to avoid cross contamination

PIC must be discharge food containers without day or dates

broken and use of unapproved containers including thank you bags as food containers must be use approved containers as food containers to avoid chemical contamination

missing bodily fluids writing procedures /spill kit

cheese 73 F

dented cans

breads, tamales

Do not store food in unapproved bags.

Fly activity observed.

renew rfsm

replace thermometers in wic, and meat storage area

door of meat storage need repair

provide drain stopper for three compartment in kitchen and meet area

store wiping cloth in sanitizing bucket not on prep surface

no sanitizer in three compartment setting

chicken 122'f

provide cover/lid for all food containers

observed raw chicken store next to raw beef

observed soap, detergent store next to food container

all foods in coolers

observed utensils in the hand sink

observed bean pot on the floor in wic

dented cans

no sop for bodily

hws used to store towels

Raw shell eggs stored over milk in walk in cooler. Raw shell eggs stored over 12 packs of soft drinks in walk in cooler.

Employee observed assembling cooked food with bare hands.

Knife handle stored on top of ready to eat lettuce. Scoops in soup and salt missing handles (disposable bowls were being used).

Hand wash sink in back area of kitchen lacked soap. Corrected on site. Soap dispenser at main production area of kitchen difficult to get soap out of

Surfaces of shelving not smooth and easily cleanable. Cardboard used to cover floors in kitchen production area.

Floors missing tiles and has broken tiles throughout kitchen and butcher portion of store.

Insect repellent (Off) stored adjacent to baby formula (Similac) near front service counter.

Manager with Registered Food Service Manager certificate issued by the City of Dallas not present at time of inspection. Another manager present with RFSM certificate, but not City of Dallas issued

Employee observed donning gloves without washing hands first.

BACK DOOR NEEDS TO BE SEALED (ALONG THE BOTTOM)

IN RIC

NO TOWEL UNDER CUTTING BOARD

ALL EMPLOYEES HANDLING FOOD

CLEAN AND OR REPLACE CUTTING BOARDS REPLACE CUTTING BOARD AT KITCHEN

TAMALES 113 (DEGREE F), PORK 124 (DEGREE F)

200+ PPM CHLORINE SANITIZER BUCKET

ALL ITEMS IN WIC

IN WALK IN COOLER