Luna Mart Deli

*47 OTHER VIOLATIONS

*31 Individual, disposable towels

*10 Clean Sight and Touch

*36 Cloths in-use for wiping between uses stored

*45 Premises shall be maintained in good repair

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

*42 Dirty nonfood contact surfaces

*46 Covered waste receptacle for women's restroom

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

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM. TESTED AT 0 PPM.

*45 Premises free of litter

KEEP PARKING LOT FREE OF TRASH.

*31 Individual, disposable towels

PROVIDE PAPER TOWEL TO ALL HAND SINKS i.e. SINK NEXT TO ICE MACHINE

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DUSTY CEILING, FANS AND WALLS FROM KITCHEN , WALK IN COOLERS AND ICE MACHINE ROOM . CLEAN MOP SINK AND SINK BY ICE MACHINE.

*47 OTHER VIOLATIONS

KEEP CUSTOMERS COVERING THE FACE EXCEPT EATING OR DRINKING.

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

STORE RAW MEAT BELOW COOKED FOOD IN COOLERS

*44 Maintaining refuse areas and enclosures

REMOVE TRASH FROM DUMPSTER AREA. KEEP TRASH INSIDE THE DUMPSTER AT ALL TIMES.

*36 Cloths in-use for wiping between uses stored

*18 Toxic items stored above food/utensils

DO NOT STORE CHEMICAL BOTTLES ABOVE SINK AND FOOD PRODUCTS.

*31 Handwashing lavatory - used for other purpose

DO NOT KEEP ANY ITEMS IN HAND SINK.

*22 Accredited food handler certificate - 60 days

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request ".

*36 Cloths in-use for wiping between uses stored

*46 Plumbing design, construction, and installation

KEEP SODA ICE BIN FREE OF MELTED ICE WATER.

*03 Food products not maintained at 135øF or above

PORK SKIN 89'F

*10 Chlorine sanitizer concentration, minimum temp.

SINK TESTED AT 10 PPM

*19 Water & Plumbing in good repair- per code

1) REPAIR OUT OF ORDER RESTROOM. 2) REPAIR ALL OUT OF ORDER FAUCETS FROM RESTROOM.

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

*45 Premises free of litter

KEEP PARKING LOT FREE OF TRASH.

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

OBSERVED RAW PRODUCTS STORED ABOVE COOKED PRODUCTS

*44 Maintaining refuse areas and enclosures

REMOVE TRASH FROM DUMPSTER AREA. KEEP TRASH INSIDE THE DUMPSTER AT ALL TIMES.

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

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*31 Individual, disposable towels

Hand sink next to the ice machine

*39 Store all equipment & utensil covered or inverted

*01 Cooling -- within 2 hours, 135-70øF

Cooked rice cooling on the counter at 82.2 degrees

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

Ice from a non approved source

*47 RFSM Certificate - Not Display

*18 Toxic items stored above food/utensils

Lacquer thinner stored above food

*24 Food Labeling- with common name of the food

Food containers need to be labeled

*34 Devices to stun/electrocute flying insects

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

*45 Wall and ceiling covering materials shall be attached so that they are easily cleanable

Remove the rodent dropping from all floors Clean all floors Clean items such as but not limited to ceiling fans

*03 Food products not maintained at 135øF or above

Cooked eggs held without a heat source at 111.9 and 119.7 degrees

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

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

Foods in the refrigerator

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

Raw meat stored over ready to eat foods

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Roaches Orkin 08-15-2019

*33 Sink used to wash cloths/produce or thaw food

*20 Grease Trap Tickets

*10 Clean Sight and Touch

Customer area

*21 RFSM - Not On Site

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

*31 Handwashing lavatory - accessible

*45 Ceiling easily cleanable and light in color

Replace ceiling tile that is stained

*38 Thawing. under running water criteria - water velocity

*25 Rodent control: using control methods

*31 Individual, disposable towels

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

*21 RFSM - Not On Site

*01 Cooling -- total 6 hours, 135-41øF

Cooked tomatoes cooling under the counter at 70.5 degrees Cooked rice cooling on the counter at 71.9 degrees

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

Ice bagged from a non licensed food manufacturer

*20 Grease Trap Tickets

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

Raw meat stored over cooked foods

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

Ice from a non permitted facility

*21 RFSM - Not On Site

The registered Food Service manager needs to be on site at all times

*31 Hand sinks: number installed for convenient use

Re-install the hand sink near the ice maker if you package your own ice

*45Horizontal utility lines/pipes can't sit on floor

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

Ice obtained from a non permitted source

*40 Single use articel wrapped or dispensed

Dispensed non inverted

*21 RFSM - Not On Site

*32 Approved Food Contact Equip.

Home style pots

*22 Handlers-Certificate Not On Site

*31 Hand sinks: number installed for convenient use

Lack of a hand sink in the ice bagging area

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

*45Utility service lines/pipes may not be exposed

*03 Food products not maintained at 135øF or above

Chichrons held at 100.5 degrees without a heat source

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

Raw chrizio stored over cooked food products

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Fruit flies

*11 Food not re-served after being served or sold to consumer

Reserving of hot sauce

*27 Cooling, heating, and holding capacities. Equipment

Shortage of hot holding units

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

*47 RFSM Certificate - Not Display

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

Ice manufactured without a manufacturing license

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

Washing dishes and produce in the same set of sinks

*14 When to wash hands before donning new gloves

*31 Handwashing lavatory - accessible

*22 Handlers-Certificate Not On Site

*03 Food products not maintained at 135øF or above

Cactus and eggs held at 118.4 degrees

*40 Single use articel wrapped or dispensed

Single service dispensed flat

*10 Chlorine sanitizer concentration, minimum temp.

Lack of a sanitizing rinse

*39 Store all equipment & utensil covered or inverted

*45Horizontal utility lines/pipes can't sit on floor

*29 Sanitizing solutions, testing devices

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

*14 When to wash hands after handling soiled equip/utensil

always don a new pair of gloves after a specific task

*20 Grease Trap Tickets

current grease trap tickets needed onsite; most recent was from 3/9/2017

*45Floor, wall, ceiling - Exposed material

repair ceiling tiles

*31 Individual, disposable towels

*43 Clean vent syst:Intake/exhaust air ducts

*18 Toxic items labeling-non original container

label all spray bottles

*22 Handlers-Certificate Not On Site

all employees that work directly with food must obtain a valid food handlers certificate.