RAUL'S MEAT MARKET.

Flies observed in establishment

Replace pitted cutting boards

Clean walls of any stains

Replace base boards in meat prep area

Date mark any ready-to-eat food kept for more than 24 hours

Cover all open containers with food products to avoid potential contamination

Clean any debris on racks of walk-in-cooler

Properly fix/close wall once pipe is fixed

Renew registered food service manager certificate with City of Dallas

Label all bulk ingredient/spice containers

observed exposed walls and ceiling, repair.

fans of walk in cooler have dust build, plastic curtain have mold like subtance, surfaces of equipment have grime build up, grime build up on reach in freezer CLEAN.

observed eggs stored above RTE/produce in walk in cooler, ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

seals of hand sink broken, reseal.

missing knobs on handle of 3 comp sink, repair

leak observed coming from plumbing of 3 comp sink, repair.

OBSERVED FOOD IN WALK IN COOLER NOT COVERED. cover.

no chemical sanitizer observed to sanitize food contact surfaces. have available at all times.

employee using metal glove to slice raw meat then goes to hot food sections and stars grabbing utensils with raw juice covered glove. use gloves for single task

floors in all areas dirty with soils, blood spills, food debris and grease accumulations must be clean to avoid cross contamination

shelving inside RI cooler meat unit rust and oxidize must be replace or repair to avoid cross contamination

using non approved recycle containers as food containers must be have approved containers as food containers

grocery entry doors front area and side area with frame gaps must be repair or replace doors to avoid pest harboring

missing bodily fluids writing procedures /spill kit

missing date marking on food containers inside cooler unit must be have date marks to avoid cross contamination

food containers without covers or lids must be have lids and covers to hermetical containers to avoid cross contamination

dirty food surfaces inside prep meat area must be clean and sanitize to avoid cross contamination

grilled chicken 59 F

Raw eggs stored above tortillas.