Super Mercado Monterrey Bakery & Tortilla

*02 Cold Hold (41øF/45øF or below)

observed containers of cherrys stating to refrigerate after open, out at RT. dispose of

*18 Toxic items labeling-non original container

label spray bottles that have toxic chemicals

*21 RFSM - Not On Site

renew expired food manager certificate

*32 Damaged Equipment

dispose of damaged containers

*34 Controlling pests. Eliminating harborage conditions

heavy grease build up on bakery floors, clean

*36 Cloths in-use for wiping between uses stored

place wet cloths back in sanitizer buckets when not in use

*37 Storing the food where it is not exposed to splash, dust, or other contamination

cannot not use fans to cool tortillas

*39 Keep utensils handles upright or protected

have handles of scoops upright

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

label large containers

*42 Dirty nonfood contact surfaces

clean walls and floors of bakery area, clean wire storage shelves

*45 Premises shall be maintained in good repair

repair damaged beasd of countertop (tortilla display)

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

observed cooling bread left uncovered, cover to prevent pest other contaminants.

*10 Equipment / Utensils (PHF) every 4 hours

observed bread divider equipment not clean or sanitized, per employee cleaned at end of day. CLEAN AND SANITIZE EVERY 4 HOURS.

*39 Keep utensils handles upright or protected

observed non handled utensils used as scoop for sugar and flour. USE HANDLED UTENSILS.

*42 Dirty nonfood contact surfaces

observed heavy grime build up on wire storage shelves, build up of grime on food buckets, observed grime on FRP walls. CLEAN.

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

observed opened drinks throughout bakery/tortillera. NO DRINKING IN KITCHEN. store opened personal drinks in proper area.

*45 Premises shall be maintained in good repair

observed falling wall base and damaged FRP walls throughout kitchen, REPAIR.

*43 Ventilation hood systems, adequacy

observed heavy flour build up on vent hood of tortilleria machine.

*18 Restricted use pesticides

observed multiple Raid home use-pesticides observed in service sink area. CAN NOT USE HOME USE PESTICIDE IN KITCHEN, REQUEST PROPER PESTICIDE FROM PEST CONTROL APPLICATOR

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

observed untreated eggs out at room temperature throughout inspection and were not being worked on. eggs must be kept at 45F or lower.

*02 Cold Hold (41øF/45øF or below)

milk observed at 57F, egg left at room temperature; dispose of food.

*14 When to wash hands before donning new gloves

employee did not was hand before donning gloves.

*15 Bare hands contact with ready-to-eat foods

observed employee using bare hands to handle RTE tortillas. packaged was disposed off.

*18 Toxic items stored above food/utensils

rubbing alcohol stored above utensils and food, store away from food and utensils to prevent potential contamination

*22 Accredited food handler certificate - 60 days

all texas food handlers cards were observed expired for all employees handling food, renew.

*34 Controlling pests. Eliminating harborage conditions

observed build up of food debris on floor, remove harboring conditions.

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

observed eating station in bakery area where food is being prep and cooked, observed multiple opened bottles throughout bakery. no eating or drinking in kitchen

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

cooling bread left uncovered. cover

*39 Keep utensils handles upright or protected

using bowls as scoops, using handled utensils.

*42 Floors/walls/ceiling/nonfood dirty

wall covered with grime, equipment covered with dust, flour and grime build up, CLEAN.

*43 Clean vent syst:Intake/exhaust air ducts

observed intake vents covered with flour and dust, clean.

*45 Premises shall be maintained in good repair

repair damaged wall located in tortillia

*44 Trash can provided for papertowel waste

provide trash can at hand sink.

*36 Cloths in-use for wiping between uses stored

wet cloth store on food contact surface, store in sanitize bucket when not in use.

*18 Toxic items stored above food/utensils

Container of Ajax observed stored on shelf next to clean equipment & over customer products

*35 Jewelry Prohibition

female employees observed with an approved ring. Only a single plain band ring allowed

*45 Premises shall be maintained in good repair

patch holes throughout where needed. Repair broken / missing corner of FRP wall on corner of wall

*10 A chemical sanitizer used: contact times criteria

chemical sanitizing solution low chemical concentration 15 ppm Chlorine must be have at sanitizer bucket 100 ppm Chlorine concentration ec sink 50 ppm Chlorine

*43 Light bulbs, light shields provided

light shields and bulbs broken must be replace or repair lights shields and light bulbs

*39 Cooking equipment free of encrusted grease

equipment with encrusted soils accumulations must be remove soils accumulations or replace equipment to avoid food contamination

*46 Water, Plumbing, and Waste Plumbing Systems-good repair

3c sink drainage at the tortilla area missing correct gap drainage must be have a correct gap to waste water drainage receptacle

*03 Food products not maintained at 135øF or above

tortillas packages 108 F must be maintain correct hot hold 135 F or above

*45 Premises shall be maintained in good repair

walls gaps and holes must be repair burning ceiling must be repair floors cement missing smooth surface

*43 Light bulbs, light shields provided

broken lights and dirty shields must be work properly and had clean light shields

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

food containers at floor level ( flour bags ) must be 6 inches out the floor

*10 After being cleaned, food-contact surfaces shall be sanitized in a contact time of at least 7 se

equipment not sanitize or decontaminated must use sanitizing solutions for decontamination

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

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

trash cans bigger that the prep tables length must be small to avoid cross contamination

*44 Covering receptacles if not in continuous use

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

hot water at hand sink 106 F must had minimum of 110 F

*14 When to wash hands before donning new gloves

must wash hands after change tasks and used new gloves

*22 Handlers-Certificate Not On Site

missing food handler cards

*39 Cooking equipment free of encrusted grease

holder rack pans encrusted with grease and dirt must be free of soiled crust and dirt

*42 Dirty nonfood contact surfaces

ceiling dirty

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE MICROWAVE (BAKERY)

*22 Handlers-Certificate Not On Site

PROVIDE FOOD HANDLER'S CERTIFICATES FOR ALL BAKERY STAFF

*34 Insect control:prevent dead insects from food

FLIES AND LIVE ROACHES OBSERVED

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

PERSONAL CELL PHONES IN THE BAKERY PREP AREA

*43 Light bulbs, light shields provided

PROVIDE A LIGHT SHIELD FOR THE UNIT MISSING ONE REPLACE THE LIGHTING UNIT THAT HAS BURNED OUT IN THE BAKERY (TORTILLERIA)

*14 When to wash hands before donning new gloves

*10 Clean Sight and Touch

CLEAN INSIDE MICROWAVE

*31 Handwashing lavatory - used for other purpose

WATER BOTTLE IN BACK HAND SINK