Monterrey Super Market

*03 Food products not maintained at 135øF or above

Cooked foods not at appropriate temperature & no time marking seen either

*22 Accredited food handler certificate - 60 days

Food handler certificates expired

*32 Maintain in Good Repair

Meat display case needs repairs>gaps in the glass doesn't allow proper cooling also observed broken glass for/where chicken is kept

*34 Pest control-routine inspections for

Rat dropping found by fast food/prepared food side

*41 Food storage containers, identified with common name of food.

Label all bulk containers

*42 Dirty nonfood contact surfaces

Clean fan covers inside of walk-in coolers

*45 Premises shall be maintained in good repair

Fix large hole in fast food/prepared food section of meat market

*39 Equipment in good repair and proper adjustment.

Fix/readjust doors to where hot food is kept

*47 Health permit posted

Food/Health permit not posted

*10 Clean Sight and Touch

Clean ice machine of black mold

*21 RFSM - Not On Site

Must have someone that is registered with the City of Dallas as a food service manager (RFSM) when the store is in operation

*22 Accredited food handler certificate - 60 days

For employees making food, they must have a food handler card

*29 Food thermometers provided and accessible

Provide a probe thermometer for the kitchen

*32 Maintain in Good Repair

Fix/properly seal meat cooler so that the cold air from escaping/replace cracked glass on cooler with chicken

*34 Pest control-routine inspections for

Evidence of flies and cockroaches seen during inspection, talk with pest control company for solutions

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

Employee beverages need to be stored separately from food and products that are going to be sold or used with food

*36 Cloths in-use for wiping between uses stored

Place wiping cloths in sanitizing solution between uses

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

Cover food (bread from the bakery) to avoid/prevent contamination

*43 Light bulbs, light shields provided

Replace burnt out light bulbs in vent hood-in the kitchen

*45Physical Facilities Floors,Walls,Ceilings

Fix ceiling/hole on the ceiling of kitchen

*42 Dirty nonfood contact surfaces

Clean back area/store room of all trash on the floor

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

cancel drainage pipe at kitchen meat area must be have proper drainage at kitchen meat area

*03 Outfitter-Food Temperatures (Hot).

warmers at meat department at 121 F must be maintain food temperatures at 135 F or above

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

expired food cans and packages must be discard to avoid cross contamination

*02 Outfitter-Food Temperatures (Cold).

cooler units in all areas not keeping food temperatures RI produce 56 F , WI produce 50 F , WI meat 47 F must be check all cooler units to maintain food temperatures of 40 F or below

*42 Floors/walls/ceiling/nonfood dirty

floors in all areas dirty with soils and grease accumulations must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

ceiling on cooking meat area peeling off and broken tiles must be replace or repair to proper condition to avoid chemical contamination cold meat rooms ceiling peeling off must be replace or repa

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils, mold and grease accumulations must be clean and sanitize to avoid cross contamination

*37 Food shall be protected from contamination by storing the food in a clean, dry location

dry food spices preparation area in a dirty and contaminated meat area location must be have food preparation done in a dry and clean area without grease and soils contamination

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

dented cans

*41 Food storage containers, identified with common name of food.

sauces and spray bottles

*34 Controlling pests. Eliminating harborage conditions

Fly activity observed.

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

Store personal beverages away from food products.

*42 Dirty nonfood contact surfaces

Clean vents at deli.

*47 Conditions of Permit-in use of food equipment

*45 Lockers to be used to store personal items

*36 Cloths in-use for wiping between uses stored

*39 Cooking equipment free of encrusted grease

cooking equipment at meat department with encrusted grease and soils accumulations must be clean to avoid cross contamination on all equipment

*46 Covered waste receptacle for women's restroom

missing proper waste receptacles with lids on women restroom must be provide to avoid contamination

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

missing door at condiments packing area must be have proper separation of dirty and clean area to avoid pest harboring missing electrical door at meat cooking area must be a proper separation

*02 Cold Hold (41øF/45øF or below)

meat RI cooler units 56 F must be maintain proper food temperature at 40 F or below

*10 Chlorine sanitizer concentration, minimum temp.

zero concentration of Chlorine inside sanitizer bucket must be have 100 ppm Chlorine concentration

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

dent cans food shelving areas must be remove to avoid cross contamination - use as public health control -

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

missing date marking on food containers in different areas must be have date marking to avoid cross contamination

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

missing lids on waste meat barrels inside WI cooler meat department must be have lids or covered to proper condition and avoid cross contamination

*44 Receptacles tight fitting lids, doors, or covers

meat waste barrel dirty inside WI cooler meat department must be clean and sanitize to avoid cross contamination

*39 Equipment in good repair and proper adjustment.

broken doors, lids and gaskets on all areas cooler units must be repair to maintain proper food temperatures

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

faucets in different areas loose and leaks must be replace or repair to proper condition

*45 Premises:Cleaning, frequency and restrictions

dirty floor on all areas including stock room areas clean all floors during operational hours or when observed contamination - including clean floors at stock room areas- walls dirty with spills, g

*43 Light bulbs, light shields provided

lights not working and broken shields on different areas must be replace or repair to proper condition

*29 Food thermometers provided and accessible

missing food thermometers or broken thermometers must be have visible and working thermometers

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

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

missing date marking at meat market food containers - spices - must be have proper date marking to avoid food contamination

*45 Premises shall be maintained in good repair

ceiling tiles broken in different areas of establishment must be repair all ceiling tiles on all areas

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*10 Chlorine sanitizer concentration, minimum temp.

sanitizer bucket zero concentration of chlorine must be have proper concentration sanitizer bucket 100 ppm chlorine 3c sink 50 ppm chlorine

*43 Ventilation systems:no public health hazard

vent hood not working properly must be repair to avoid unlawful discharge

*27 Cooling, heating, and holding capacities. Equipment

prep meat room not holding proper temperature to maintain food temperature 67 F prep meat room must be maintain cold room temperature capacity to avoid pathogenic contamination max 45 F to 40 F tem

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

sanitizer bucket at floor level must be 6 inches out the floor level

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

stock room equipment not stored properly must be store equipment clean, cover and on a dry area

*27 Cooling, heating, and holding capacities. Equipment

RI cooler meat department not maintain proper food temperatures at or below 40 F must be fix and repair to maintain proper food temperatures at or below 40 F

*45Physical Facilities Floors,Walls,Ceilings

floors missing smooth surfaces with cracks and rough surfaces in all food preparation areas meat, produce and kitchen floors must be smooth and easy to clean to avoid food contamination ceiling i

*02 Cold Hold (41øF/45øF or below)

*47 RFSM Certificate - Not Display

missing RFSM certification must be have FSM registered with the city

*10 Equipment and Utensils Sanitization

not sanitizing solutions available at prep meat area must be have sanitizing solutions to clean and disinfect all food surfaces

*39 Equipment in good repair and proper adjustment.

WI cooler door rust and oxidize from the inside must be repair to avoid food contamination

*19 Water & Plumbing in good repair- per code

3c sink main water waste line plugged waste waster plumbing must be work properly in all areas inside meat department

*45 Premises shall be maintained in good repair

*13 Discharges from the Eyes, Nose, a3nd Mouth

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

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

fly activity observed must be must be contact pest management to eliminate pest

*45 Store maintenance equipment in orderly manner

back stock room area equipment not covered and clean must be remove or covered and clean to be protected from contamination

*42 Floors/walls/ceiling/nonfood dirty

in all areas floors cement missing smooth surfaces must be smooth and easy to clean

*39 Cooking equipment free of encrusted grease

cooking equipment must be free of encrusted soiled and debris

*39 Equipment-doors, seal hinges adjusted/intact

doors inside meat cooler units cannot closed, rust and oxidize door must be repair to close properly

*45 Clean facilities as often as necessary.

clean all areas during operational hours when contamination occurred walls, ceiling and floors equipment, doors in meat dept dirty must be clean all entry doors and inside and outside equipmen

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*29 Sanitizing solutions, testing devices

missing sanitizing solutions sanitizer bucket 50 ppm sanitizing solutions 100 ppm

*32 Nonfood surfaces-design to be cleaned easily

kitchen area floors with cracks and rough surfaces must be had smooth surfaces and easy to clean

*39 Equipment and Utensils Storage

all equipment and single utensils must be keep in a clean dry area with equipment cover to avoid contamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*45 Walls and ceilings, studs, joists, and rafters

DAMAGED CEILING TILES IN THE STORE

*34 Insect control:prevent dead insects from food

FLIES IN THE MARKET

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

EXPIRED DAIRY FOOD PRODUCTS AND CANNED FOODS

*29 Sanitizing solutions, testing devices

NO CHLORINE TEST STRIPS IN THE MEAT MARKET

*32 Damaged Equipment

BROKEN EQUIPMENT: CONDENSER LEAK (BOTH UNITS IN THE MEAT MARKET)

*35 Hair Restraints effective

ONE WORKER NOT WEARING HAIR RESTRAINTS

*42 Dirty nonfood contact surfaces

DUSTY FAN COVERS IN THE REACH IN COOLER

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR THE HAND SINKS THAT ARE MISSING THEM IN THE ESTABLISHMENT

*10 Clean Sight and Touch

SEVERAL DIED FLIES IN THE DAIRY COOLER

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CARDS FOR ALL FOOD WORKERS (BAKERY AND MEAT DEPARTMENT)

*28 Date marking commercially prepared of RTE/PHF

UNLABELED GUACAMOLE IN THE MEAT DEPARTMENT UNLABELED BAKERY ITEMS ON SHELVES

*42 Dirty nonfood contact surfaces

CLEAN THE DUSTY FAN COVERS IN THE MEAT DEPARTMENT

*36 Cloths in-use for wiping between uses stored

STORE WIPING CLOTHS IN A SANITIZING BUCKET SOLUTION IN BETWEEN USES

*34 Insect control:prevent dead insects from food

LIVE ROACHES AND FLIES IN THE ESTABLISHMENT

*29 Cold/hot hold unit thermometer easily viewable

A COUPLE OF THERMOMETERS MALFUNCTIONING IN THE MEAT DEPARTMENT COOLERS

*43 Light bulbs, light shields provided

REPLACE LIGHTS THAT HAVE BURNED OUT UNDER THE VENT HOOD IN THE MEAT DEPARTMENT REPLACE THE OTHER LIGHTS THAT HAVE BURNED OUT IN THE ESTABLISHMENT AS WELL

*45 Premises shall be maintained in good repair

SEVERE CEILING CHAFFING IN THE MEAT DEPARTMENT SEVERAL DAMAGED CEILING TILES IN THE GENERAL GROCERY AREA AS WELL