SUPER MERCADO MEXICO.

OBSERVED UNCOOKED CHORIZO STORED ABOVE RTE HOT DOGS IN DELI RIC. ARRANGE PROPERLY TO PREVENT CROSS CONTAMINATION.

OBSERVED HOME USE TOMCAT PESTICIDE THROUGHOUT BACK KITCHEN. REMOVE FROM PREMISES.

OBSERVED LOOSE CEILING IN MAIN KITCHEN, UNFINISHED OUTLETS, LOOSE FRP WALLS IN CARNICERIA, PEELING PAINT, DAMAGED WALLS IN FRONT OF STORE. REPAIR.

HEAVY GRIME BUILD UP ON SHELVES OF WALK IN COOLER, GRIME ON CEILING AND FLOORS, GRIME INSIDE OF EQUIPMENT, GRIME ON GASKETS OF COLD HOLD EQUIPMENT. FLOUR BUILD UP IN TORTILLA ROOM.

OBSERVED CLEAN UTENSILS STORED ON SOILED STORAGE SHELVES, STORE ON CLEAN SURFACE.

PROVIDE THERMOMETER IN FRONT TWO REACH IN COOLERS.

HEAVY RUST BUILD UP ON SHELVES LOCATED IN WALK IN COOLER, REPLACE OR CLEAN. OBSERVED FOIL USED AS LINER IN HOT FOOD DISPLAY, USE MATERIAL THAT DOES NOT CHIP AS EASILY.

OBSERVED SALSAS IN WALK IN COOLER PAST USE BY DATE. DISPOSE OF FOOD THAT HAS PAST THE DATE MARKS.

OBSERVED BLUE CONTAINER OF RETURNS NOT LABELED. LABEL BLUE CONTAINER

OBSERVED FOOD CONTAINERS ON FLOOR OF WALK IN COOLER. STORE 6" OFF FLOOR.

OBSERVED MANY LOOSE WALLS, POOLING OF WATER. REMOVE HARBORING CONDITIONS

dust build up on ceiling tiles, grime build up on floor and walls. grime build up on walls and ceilings of walk in cooler and freezer. CLEAN.

mesh exterior door has gap. have proper gap to prevent potential entrance of pest.

dust build up observed on multiple intake vents, clean.

provide trash can at hand sink located in back kitchen.

Provide sign that is visible to customers that states: MOST RECENT HEALTH REPORT IS AVAILABLE UPON REQUEST.

no available food thermometer to check temperature of cold hold food items, provide.

observed potato slicer not cleaned after restocking. clean and sanitize equipment when done with use.

observed potato slicer not clean or sanitized after use.

observed salt container with not date mark.

masa for tamales that is prepared at establishment was observed in walk in cooler with no date mark, provide date mark for masa when placed in walk in cooler or when it has been thawed out. Flan and c

flan and cake from outside bakery did not have label of where they were manufactured.

food in walk in cooler not covered. provide cover.

sanitizer at 10 PPM, should be between 50-100 PPM.

RFSM no onsite during start of inspection

missing thermometer in ric(true)

dead pest observed, loose walls.

dust on walls and electrical wires in carnicera, clean.

dust on intake vents, clean.

repair loose walls and ceiling.

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

missing writing employee health policies

tamales 126 F pork meat 130 F

food label missing on all food containers must be label all food containers

food containers inside cooler units missing lids and plastic covers must be cover or have lids on all food containers to avoid cross contamination

shelving inside cooler units with rust and oxidize must be repair or replace to avoid cross contamination fryer equipment rust and oxidize must be replace or repair to avoid food contamination

missing sanitizer buckets on all prep areas must be have sanitizing solution sanitizer bucket at 100 ppm of chlorine concentration

eggs on top shelving must be have eggs on shelving lower section to avoid cross contamination

floors, ceiling and walls dirty with dust and food contamination must be clean to avoid cross contamination

ceiling gaps at tortilla area must be closed all gaps to avoid pest and food contamination

missing sanitizing solutions and test strips must be have sanitizing solutions in all areas sanitizer bucket 100 ppm Chlorine 3c sink 50 ppm Chlorine

missing hand washing signage in all designed hand washing sinks must be have designed hand sinks in all areas

not soap; missing hand soap dispensers in all hand washing must be have soap as hazard public control

cement floors lost smooth surface with cracks and rough surfaces in all areas kitchen , meat, and tortilla departments back prep area broken tiles and rough cement in fryers area must be repair a

all areas ceiling, walls and floors dirty must be clean during operational hours equipment dirty inside and outside shelves contaminated by dust must be clean and remove dust from all areas c

not individual towel dispensers must be have proper towel dispensers to avoid contamination as public health control

missing food handler cards PIC must be ensure employees have training as food handlers