New Quick Way Mart No.3

*24 Food Labeling- with common name of the food

missing labels on food containers inside cooler units must be label food containers in all areas

*31 No soap at handsink

not soap at hand sink must be have soap at hand sink

*29 Sanitizing solutions, testing devices

missing sanitizer bucket at prep area must be he sanitizing solutions at 3 c sink and sanitizer bucket at: 50 ppm 3c sink chlorine concentration 100 ppm sanitizer bucket chlorine concentration

*42 Floors/walls/ceiling/nonfood dirty

floors , walls and ceiling inside kitchen area dirty with soils and grease accumulations must be clean to avoid cross contamination floors behind equipment dirty with grease spills, drippings, litt

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

missing date marking on food containers inside cooler units must be have food containers with date marking on all food containers

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

*10 Cleaning between Raw & Ready to Eat ( RTE )

PIC must be ensure employees clean and sanitize between raw and RTE food preparation during operational hours

*34 Outer openings:closing holes, gaps

ceiling tiles broken must be replace or repair to proper condition

*34 Insect control:prevent dead insects from food

dead insects on shelving prepackage food areas must be clean to avoid cross contamination

*45 Premises shall be maintained in good repair

ceiling tiles with water marks and bulged must be replace or repair water leaks to avoid cross contamination

*45 First Aid

missing current first aid kit on site must be have first aid kit on site

*39 Cooking equipment free of encrusted grease

equipment with soils and encrusted grease accumulations must be clean to avoid cross contamination

*43 Ventilation hood-prevent grease dripping

vent hood dirty with soils, grease accumulations, drippings and spills must be clean to avoid cross contamination

*47 RFSM Certificate - Not Display

missing RFSM certificate must be have FSM registered with the city

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

missing bodily fluids writing procedures /spill kit

*31 Handwashing lavatory - accessible

hand sink blocked by mop cart must be unblocked hand sink to prevent contamination by employees

*29 Sanitizing solutions, testing devices

missing sanitizing solutions at 3c sink : 50 ppm chlorine concentration sanitizer bucket : 100 ppm chlorine concentration to sanitize food surfaces and avoid cross contamination missing chlorin

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

dent cans on food shelving areas must be discard to prevent cross contamination

*39 Equipment in good repair and proper adjustment.

gaskets at cooler units broken at general store area must be repair all cooler equipment to maintain food temperatures of 40 F or below

*24 Food Labeling- with common name of the food

missing food labels on food containers in all areas must be have date mark food containers in all areas

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

hand sink drainage not working -blocked- must be run water properly to avoid stagnant water and cross contamination

*47 RFSM Certificate - Not Display

missing current RFSM certification must be have FSM registered with the city

*22 Handlers-Certificate Not On Site

missing current food handler cards on site must be have food handler cards on site

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

missing date mark on food containers in all areas must be date mark all food containers to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors behind shelving and cooking equipment dirty with litter soils and grease accumulations must be clean to avoid contamination

*06 Discard if TCS is in container w/ no date or day

PIC must be ensure discard food containers with out day or date

*03 Food products not maintained at 135øF or above

bean 130

*10 Chlorine sanitizer concentration, minimum temp.

0 ppm

*20 Grease Trap Tickets

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

*29 Sanitizing solutions, testing devices

provide sanitizer test strip

*31 Individual, disposable towels

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

all drink must above floor 6 in

*41 Food Labeling - Bulk food for self dispensing

mexican candy

*45Floor, wall, ceiling - Exposed material

broken tiles on the ceiling

*02 Cold Hold (41øF/45øF or below)

Reach in cooler not maintaining proper temperatures. Ice build up on unit's condenser coils may be the cause. Thermometer of interior compartment showed 55°F. Shredded lettuce 53.8°F Onion and

*31 Individual, disposable towels

Kitchen hand wash sink towel dispenser empty at time of inspection.

*47 Health permit posted

Health Permit posted near service counter for restaurant is no longer valid. Current Permit is posted in office area of main service counter, out of view from general public. Please post the Fo

*10 Equipment and Utensils Sanitization

Employee unable to explain how to prepare sanitizer for three compartment sink. Please educate employees how to properly prepare sanitizer for three compartment sink and sanitizer bucket. Please f

*21 RFSM - Not On Site

Registered Food Service Manager not present at start of inspection. RFSM was present by the end of inspection.

*29 Temperature Measuring- accurate +/- 2'F

Thermometer for walk in cooler shows unit to be -30°F. Actual temperature is 41.4°F

*34 Outer openings:closing holes, gaps

Large (Approximately 2" Diameter) hole in back door. Please seal this opening so as to prevent access by pests.

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

Date marking inconsistent.

*22 Handlers-Certificate Not On Site

All employees who prepare, serve, or handle food should be able to provide evidence of successful completion of at least a Registered Food Service Handler level of food safety training.

*29 Sanitizing solutions, testing devices

Test strips provided were for pH. This would test the acidity of foods, which is not an approved method for food safety. Please provide test strips for Chlorine Sanitizer.

*18 Toxic items stored above food/utensils

Antifreeze, brake fluid, carburetor cleaner, etc. stored over juice and other beverages.

*45Floor, wall, ceiling - Exposed material

Light bulb in walk in cooler hanging by wiring from ceiling. Thermostats for walk in cooler show exposedwiring.

*34 Controlling pests. Eliminating harborage conditions

Please remove cardboard as shelf lining, as this may act as harboarage.

*29 Cold/hot hold unit thermometer easily viewable

Thermometer for walk in cooler shows -30 °F

*31 Individual, disposable towels

Hand wash sink for bath room near entrance lacking individual disposable towels.

*21 No unnecessary personnel allowed in food prep area

*03 Food products not maintained at 135øF or above

*36 Cloths in-use for wiping between uses stored

*44 Trash can provided for papertowel waste

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

EVIDENCE OF DRINKING AT PREP AREA

*10 Clean Sight and Touch

CLEAN INSIDE MICROWAVE

*29 Food thermometers provided and accessible

*10 Clean Sight and Touch

CLEAN CUTTING BOARD

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

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

CONTAINERS IN ICE USED FOR CONSUMPTION

*18 Toxic items labeling-non original container

*34 Pest control-routine inspections for

FLIES OBSERVED

*12 Gloves Single Use