Super Mercado Monterrey #5 Tortilla/deli

*02 Cold Hold (41øF/45øF or below)

Keep foods at appropriate temperature

*10 Clean Sight and Touch

Clean ice machine>observed mold like substance

*22 Accredited food handler certificate - 60 days

Renew food handler certificates

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

Date mark all food if kept for more than 24 hrs

*31 No soap at handsink

Provide hand soap for hand sinl

*33 Rinsing procedures - 3 compartment sink

When washing dishes first wash with just soap, rinse, wash with bleach

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

Plastic wrapping in ice in ice machine

*45 Premises shall be maintained in good repair

Replace gaskets in reach-in coolers

*03 Food products not maintained at 135øF or above

One section of steam table out of temperature (115 F-128 F)>fixed as soon as mentioned

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

Don't store eggs on top of ready-to-eat food

*10 Clean Sight and Touch

Mold observed in ice machine

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

No date marking on ready-to-eat food

*29 Food thermometers provided and accessible

Replace non-functioning thermometers in reach-in-cooler

*34 Pest control-routine inspections for

Flies & cockroaches seen during inspection

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

Keep food off floor

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

Label bulk ingredients with common name

*42 Floors/walls/ceiling/nonfood dirty

Clean walls & floors of food debris.

*39 Cooking equipment free of encrusted grease

cooking equipment encrusted with soils and grease accumulations must be clean and sanitize to avoid cross contamination

*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

*34 Pest control-routine inspections for

missing current pest control ticket on site must be have current pest control ticket on site

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

missing date marking on food containers inside cooler units must be have date marks on all food containers in all areas

*39 Equipment in good repair and proper adjustment.

shelving inside cooler unit rust and oxidize must be replace or repair to proper condition door gaskets broken on cooler units must be have replace or repair to proper condition cutting boards b

*18 Equipment and Utensils Multiuse Materials-safe

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

*42 Ventilation hood systems

vent hood walls and ceiling joint broken -use not approved material - must be replace or repair with approved material to avoid chemical contamination

*39 Cooking equipment free of encrusted grease

cooking equipment dirty with soils and encrusted grease must be clean 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

*24 Food Labeling- with common name of the food

missing food labels on all areas must be label all food containers in all areas

*31 Hand sinks: number installed for convenient use

hand sink broken must be have a proper hand sink install and accessible to employees

*10 Equipment and Utensils Cleaning-contamination

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

*29 Sanitizing solutions, testing devices

missing sanitizing solutions on site must be have: sanitizer bucket 100 ppm chlorine concentration 3c sink setup at: 50 ppm chlorine concentration

*43 Clean vent syst:Intake/exhaust air ducts

vent hood dirty must be clean to avoid cross contamination

*03 Food products not maintained at 135øF or above

noodle chicken soup 117'f egg 132'f

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

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

provide cover for all bean pot

*22 Handlers-Certificate Not On Site

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

all food in cooler

*36 Cloths in-use for wiping between uses stored

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

open food and drink at prep area

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

cheeses , all food in cooler

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

Raw meat and bean Store together

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

*14 When to wash hands before donning new gloves

*22 Handlers-Certificate Not On Site

*32 Damaged Equipment

replace gasket far ice machine

*31 Handwashing lavatory - accessible

Hand wash sink blocked near entrance to establishment.

*36 Cloths in-use for wiping between uses stored

Moist mop cloths stored on counter. When not in employee's hands cloths should be stored in sanitizing solution

*42 Floors/walls/ceiling/nonfood dirty

Floors dirty with buildup of flour in grout between tiles.

*22 Handlers-Certificate Not On Site

*47 Handwashing signage

AT TORTILLA AREA

*45 Premises shall be maintained in good repair

CRACK IN FLOOR WITH MISSING TILE IN THE BACK COOKING AREA FIX DAMAGED CEILING TILE IN COOKING AREA

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

TORTILLA BAGS

*45 Premises shall be maintained in good repair

CRACKS IN FLOORS

*18 Toxic items storage adjacent to food/utensils

SINGLE SERVICE ITEMS

*31 Handwashing lavatory - used for other purpose

CONTAINERS AT HAND SINK

*03 Food products not maintained at 135øF or above

BEEF 107 DEGREE F

*29 Food thermometers provided and accessible

AT KITCHEN AREA PROBE THERMOMETER AND INSIDE HEATER

*47 Handwashing signage

AT HAND SINK AT TORTILLA