MONTERREY SUPER MARKET.

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

Food handler certificates expired

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

Rat dropping found by fast food/prepared food side

Label all bulk containers

Clean fan covers inside of walk-in coolers

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

Fix/readjust doors to where hot food is kept

Food/Health permit not posted

Clean ice machine of black mold

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

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

Provide a probe thermometer for the kitchen

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

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

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

Place wiping cloths in sanitizing solution between uses

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

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

Fix ceiling/hole on the ceiling of kitchen

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

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

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

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

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

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

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

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

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

dented cans

sauces and spray bottles

Fly activity observed.

Store personal beverages away from food products.

Clean vents at deli.

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

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

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

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

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

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

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

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

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

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

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

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

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

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