Oracle Food Mart

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

Raw shell eggs stored over fluid milk

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

Ice from unapproved source

*18 Toxic items storage adjacent to food/utensils

Cleaner and tooth paste

*19 Backflow prevention device - air gap

Ice maker

*42 Floors/walls/ceiling/nonfood dirty

Walk in refrigerator floors in need of cleaning

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

Raw shell eggs displayed over fluid milk and juice

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

Ice manufactured without a State of Texas Food Manufacturing permit

*19 One Inch Air Gap

Ice maker in need of an air gap

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

Raw shell eggs stored over fluid milk

*19 One Inch Air Gap

Ice maker

*18 Toxic items storage adjacent to food/utensils

Candy and bleach stored together on the sales fllor

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

Refried beans cooling in a bucket overnight at 46.9 degrees

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

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

Lack of date marking

*42 Floors/walls/ceiling/nonfood dirty

Water stained ceiling tile

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

raw pork stored over ready to eat tortillas

*02 Cold Hold (41øF/45øF or below)

Previously canned jalapeno peppers held at 44.0 degrees

*40 Reuse of single service articles

Re usage of foil pans

*31 No soap at handsink

Restroom

*39 Utensils, single serve items 6 inches off - floor

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

*20 Grease Trap Tickets

*02 Cold Hold (41øF/45øF or below)

Eggs at 64.8 degrees - on the counter

*39 Utensils, single serve items 6 inches off - floor

*19 Water System Maintained

Hand sink does not have cold water

*42 Nonfood-contact surfaces material

Foil lined surfaces

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

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

Cooked beans cooling on the counter at 97.0 degrees

*15 Bare hands contact with ready-to-eat foods

*36 Cloths in-use for wiping between uses stored

store cloth inside a sanitizing bucket when not in use.

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

cans of boiled peanuts on the floor next to the water drainage system.

*14 When to wash hands before donning new gloves

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw eggs stored above sliced tomatoes and other vegetables.

*32 Damaged Equipment

fix cold water handle at the hand wash sink.