Super Mercado Monterrey #5 Bakery

*22 Accredited food handler certificate - 60 days

Renew food handler certificates

*31 No soap at handsink

Provide soap for hand sink

*34 Pest control-routine inspections for

Clean evidence of pest

*42 Floors/walls/ceiling/nonfood dirty

Clean any spilt sugar/ingredients

*02 Untreated shell eggs need to be at 45§F or <

Observed raw shelled eggs out in the open at room temperature

*34 Pest control-routine inspections for

Flies seen during inspection

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

Bulk ingredients not properly sealed

*42 Floors/walls/ceiling/nonfood dirty

Clean food debris from floor

*45 Premises shall be maintained in good repair

Fix any loose shelves/holes in shelves

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

open food bags in all areas inside bakery area must be maintain in a container with lids to avoid cross contamination

*42 Floors/walls/ceiling/nonfood dirty

floors, walls dirty with soils and grease accumulations must be clean to avoid cross contamination

*10 Equipment and Utensils Cleaning-contamination

cooking equipment and utensils dirty with soils and encrusted grease in all areas must be clean all equipment and utensils to avoid cross contamination

*45 First Aid

first aid kit depleted must be have a complete first aid kit

*45 Premises shall be maintained in good repair

door entry must be clean or repair to proper condition ceiling tiles bulge and expose material must be repair or replace to proper condition

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

fly activity observed must be contact pest management to eliminate pest

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

missing date marking on bread pans inside racks must be discard food to avoid cross contamination

*21 PIC ensures food handlers properly trained

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

*47 RFSM Certificate - Not Display

expired RFSM certification must be have FSM registered with the city

*45 Premises cleaned when minimal food is exposed

premises dirty in all areas must be clean and sanitize all areas

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty on bakery area must be clean vent hood on bakery area to avoid contamination

*10 Equipment and Utensils Cleaning-contamination

equipment and utensils dirty in all areas must be maintain clean and sanitize to avoid cross contamination

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

open flour bags at floor level must be maintained inside a container with lid and be out 6 inches the floor level

*45 First Aid

missing first aid kit must be have first aid kit

*31 Handwashing lavatory - accessible

hand sink not working must be have a working hand sink to properly hand wash hands for employees

*14 When to wash hands before donning new gloves

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*10 Clean Sight and Touch

provide cleaning for the prep area, utensil and bakery shelves

*22 Handlers-Certificate Not On Site

*42 Floors/walls/ceiling/nonfood dirty

floor

*10 Clean Sight and Touch

provide Cleary for the cake shelves

*42 Floors/walls/ceiling/nonfood dirty

floor

*22 Handlers-Certificate Not On Site

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

*36 Cloths in-use for wiping between uses stored

Mop cloths stored on counter. Such cloths should be stored in sanitizing solution when not in employee's hands.

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

Raw shell eggs stored over opened containers of milk and salsas. Corrected on site.

*31 Individual, disposable towels

No individual disposable towels at hand wash sink near main cooking area.

*42 Dirty nonfood contact surfaces

Grease buildup on controls for vent hood.

*40 Handle & dispense of cleaned utensils, single-use

Plastic spoons for customers varied in placement for customer self service.

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

Dough hook stored on floor. Corrected on site.

*45Floor, wall, ceiling - Exposed material

Ceiling tile missing over main oven.

*43 Clean vent syst:Intake/exhaust air ducts

Dust buildup on ceiling around A/C vent above dining and service area

*10 Clean Sight and Touch

Mixing bowl has significant food debris as well as dents / gouges. Surfaces cannot be properly cleaned and sanitized. Should be replaced.

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

COVER BREAD WHEN FINISHED COOLING TO PREVENT CONTAMINATION WITH FLIES

*02 Cold Hold (41øF/45øF or below)

SLICED TOMATO 56, CHEESE 56 DEGREE F

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

OBSERVED ONE LARGE ROACH AND ONE BABY ROACH IN TAQUERIA AREA, MULTIPLE FLIES

*22 Handlers-Certificate Not On Site

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

*43 Light 20 foot : Reach-in cooler

*39 Keep utensils handles upright or protected

*42 Floors/walls/ceiling/nonfood dirty

*14 When to wash hands before donning new gloves

*31 Individual, disposable towels

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

OPEN CONTAINERS ON FOOD PREP

*02 Cold Hold (41øF/45øF or below)

RICE 67, BEEF 47,47 DEGREE F

*44 Trash can provided for papertowel waste

*31 Handwashing lavatory - used for other purpose

CONTAINER IN HAND SINK

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

ALL FOOD STORED LONGER THAN 24HRS IN RIC

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

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

CLEAN INSIDE RIC TO BE FREE OF MOLD

*39 Keep utensils handles upright or protected

HANDLES UP FOR SINGLE SERVICE UTENSIL