Pepe's Grocery Deli

*10 Chlorine sanitizer concentration, minimum temp.

Sanitizer solution was seen/observed at 0 ppm Cl

*18 Toxic items labeling-non original container

Must label chemical spray bottles

*34 Pest control-routine inspections for

Flies seen during inspection

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

Keep food off freezer floor

*39 Cutting surfaces.

Resurface cutting boards or replace them

*42 Dirty nonfood contact surfaces

clean dust from ceiling

*45 Mats / Duckboards nonabsorbent

Don't use cardboard as mats, use approved/easily cleanable mats

*45Floor, wall, ceiling - Exposed material

Cover exposed outlet/drain pipe for meat cooler

*15 Contact RTE Products w/ Bare Hands

bare hand contact with RTE foods must be use wash hands and use gloves after to avoid bare hand contact

*39 Cooking equipment free of encrusted grease

cooking equipment and utensils with encrusted grease must be replace or repair to proper condition

*47 Handler-Certificate Not on site

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

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

*34 Outer openings:closing holes, gaps

holes and gaps on walls and ceiling must be replace or repair to proper condition

*39 Equipment in good repair and proper adjustment.

cooking equipment with holes must be replace or repair to proper condition

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

meat container covered with recycle material -cardboard- must use approved covers to avoid cross contamination

*32 Equipment and Utensils Multiuse Materials durable

using recycle containers as food containers must be use approved containers as food containers

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

ceiling tiles peeling off construction material must be replace or repair to proper condition

*43 Ventilation systems:no public health hazard

not ventilation at prep vent hood in back area 117 F at ceiling and 109 at wall areas employees exudes profusely during operational hours must be maintain temperature to avoid public health hazard b

*31 Handwashing lavatory - accessible

hand washing lavatory blocked by dirty utensils must be accessible at all times to wash hands

*33 Manual ware washing, sink compartment requirement

missing 3c sinks labeling procedures missing wash rinse and sanitize labels

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

dented cans

*24 Food Label- manufacture/packer/distrubtor name

crackers, cookies

*47 Conditions of Permit-in use of food equipment

*36 Cloths in-use for wiping between uses stored

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

Raw eggs store together with salsa

*42 Nonfood-contact surfaces material

No carbon boxes allow to use at a mat

*03 Food products not maintained at 135øF or above

egg. 107 of, soup 118oF

*31 Handwashing lavatory - used for other purpose

utensils in hand sink

*34 Pest Control

observed flies in peep area

*42 Nonfood-contact surfaces material

Mat under the table is damaged and dirty

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

observed dirty towel wrapping the meat provide cover for all the pots in WIC

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

provide date marking for all food in WIC

*10 Chlorine sanitizer concentration, minimum temp.

Chlorine solution tested at less than 10ppm. Corrected on site. Please establish consistent procedures (measurements and ratios) to generate consistent sanitizing solution concentrations. Pleas

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

Items stored in walk in cooler lacking date mark

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

Substantial amount of house flies in establishment. Please consult with pest control company about restricting access to pests and potential breeding sites.

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

Please label food storage containers with contents of container.

*43 Light bulbs, light shields provided

Light bulbs missing near meat processing area of kitchen. Light unshielded in back cooking area of kitchen. Corrected on site.

*27 Cooling method, criteria - smaller portions

Employee observed cooling beans on counter in large pots with no refrigeration.

*45 Floor& wall junctures- coved & sealed

Floor junctures near service counters not coved and sealed. Some tiles missing and cracked.

*42 Dirty nonfood contact surfaces

Various plumbing dirty with buildup of food soils and grease.

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

5 gallon bucket of bleach water stored on floor in production area of kitchen. Please keep off the floor, such as on a shelf away from food or food processing surfaces or place some non-utensil item

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

Raw pork chorizo stored in walk in cooler over ready to eat tortillas. Raw chicken is over raw beef in walk in cooler. Raw pork chorizo over ready to eat bologna in reach in cooler. Pork chorizo

*22 Handlers-Certificate Not On Site

Management unable to provide evidence of employee's successful completion of a Registered Food Service Handler level of food safety training.

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

Raw shell eggs stored over uncovered foods in walk in cooler. Raw beef uncovered over other uncovered foods in walk in cooler

*36 Cloths in-use for wiping between uses stored

Towels observed throughout kitchen not stored in sanitizing solution. Blood and other food fluids observed on multiple in use towels.

*32 Nonfood surfaces-design to be cleaned easily

Cardboard used in multiple locations as shelf lining

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

PIC did not ensure proper disposition of foods in walk in cooler and elsewhere.

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

No date marking system observed on deli sliced meats and other employee processed foods.

*45 Unnecessary articles prohibited

Bench grinder observed in kitchen. Industrial evaporative cooler observed in kitchen. A/C System should have sufficient capacity to keep location in proper temperature range.

*10 Clean Sight and Touch

Can opener soiled with accumulation of foods, rust and other debris

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

Some utensils stored on floor of kitchen.

*43 Clean vent syst:Intake/exhaust air ducts

Air ducts dirty with accumulation of dust and lint on A/C intake and exhaust vents throughout restaurant.

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

Raw beef and other containers less than 6 inches above floor in walk in cooler.

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

*34 Pest control-routine inspections for

*02 Cold Hold (41øF/45øF or below)

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

SPOILED LETTUCE IN REACH IN COOLER

*31 Handwashing lavatory - used for other purpose

CONTAINERS STORED IN HAND SINK

*18 Toxic items labeling-non original container

*44 Trash can provided for papertowel waste

*03 Food products not maintained at 135øF or above

*45 Premises shall be maintained in good repair

CEILINGS WALLS

*03 Food products not maintained at 135øF or above

*43 Ventilation hood systems, adequacy

PROVIDE MISSING FILTERS

*44 Trash can provided for papertowel waste

*18 Toxic items labeling-non original container

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

STORING BRUSH IN HAND SINK

*27 Cooling method, criteria - placing the food in shallow pans

*34 Pest control-routine inspections for

OBSERVED FLIES

*10 Clean Sight and Touch

CAN OPENER BLADE, INTERIOR OF MICROWAVE