SUPER MERCADO MONTERREY MEAT MKT.

raw marinated skirt steak at 43.9F, chorizo 43.8f.

observed raw beef above salsa in WIC

renew expired food manager certificate

hand sinks missing soap and paper towels in back cutting room

observed heavily damaged containers used to hold raw foods, dispose of and obtain new holding containers

large gaps and pooling of water

no drinking in kitchen

place wet cloths in sanitizer bucket when not in use

resurface all cutting boards.

clean floors and walls.

resurface floors due to heavy pooling of water

spray bottle with toxic chemical not labeled, label.

texas food handler cards were all expired. renew.

no soap or paper towels at hand sink.

observed damaged shelves, replace.

observed marinate observed uncovered.

observed heavily rusted wire shelve, replace.

heavily soiled was observed in large WIC, clean. fans have build up of dust, clean.

missing hand wash signs.

Cover all food inside walk in cooler. various containers observed uncovered

upper inside panel of ice machine observed with black mold-like substance

provid for hand sink. towels observed stored inside Hse pump soap

remove tissue shelf liners from counters

missing labels on food containers inside WI cooler units must be have labels in all food containers in all areas

waste sewage water receptacles not clean properly must be clean debris and food accumulation to prevent pest harboring and good drainage

Ri cooler creamery area not maintain proper temperature 50 F must be repair to maintain the correct temperature at 40 F or below use as public health control

some thermometers not working properly inside RI cooler units must be replace or adjusted and easy accessible to read correct temperatures inside

missing date marking at food containers must date marking all food containers

floors inside meat cooler room with cracks and rough surfaces must be repair to smooth surfaces and easy to clean

meat food containers at floor level must be 6 inches out the floor to avoid contamination

RI cooler meat doors missing frame pieces must be repair and adjusted to good condition WI cooler doors not closing properly seals broken must be repair and adjusted properly

Chemical sanitizing solution at 10 ppm Chlorine -sanitizer buckets- must be have correct sanitizing concentration at: sanitizer bucket 100 ppm chlorine sanitizing solutions 50 ppm chlorine

fans covers inside cooler units with dust and contamination must be clean to avoid contamination

trash bin area with litter and dirty must clean all external areas to avoid pest harboring

using non approved food containers at meat department PIC will ensure of correct snf approved food containers at all times

using a non commercial approved equipment must be use nsf commercial approved equipment

raw meat containers mixed with CTS food containers at cooler unit

missing body fluids clean up procedures / spill kit

walls at recycle oil containers area broken with gaps must be repair wall cracks to avoid pest infestation

food containers at floor level must be 6 inches out floor level

meat market floors in all cooler units found food debris and dirty must be clean during operational hours if contamination occurred

PIC need to ensure that employees use sanitizing solutions during operational hours

fly activity observed back area - recycle oil containers- must be contact pest management to control pest activity

floors with cracks and lost of smooth surfaces floors must be smooth and easy to clean