Super Mercado Monterrey Meat Mkt

*02 Cold Hold (41øF/45øF or below)

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

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

observed raw beef above salsa in WIC

*21 RFSM - Not On Site

renew expired food manager certificate

*31 No soap at handsink

hand sinks missing soap and paper towels in back cutting room

*32 Equipment & Utensils resistant pit,chip, crazing

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

*34 Controlling pests. Eliminating harborage conditions

large gaps and pooling of water

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

no drinking in kitchen

*36 Cloths in-use for wiping between uses stored

place wet cloths in sanitizer bucket when not in use

*39 Cutting surfaces.

resurface all cutting boards.

*42 Dirty nonfood contact surfaces

clean floors and walls.

*45 Premises shall be maintained in good repair

resurface floors due to heavy pooling of water

*18 Toxic items labeling-non original container

spray bottle with toxic chemical not labeled, label.

*22 Accredited food handler certificate - 60 days

texas food handler cards were all expired. renew.

*31 No soap at handsink

no soap or paper towels at hand sink.

*32 Equipment & Utensils resistant pit,chip, crazing

observed damaged shelves, replace.

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

observed marinate observed uncovered.

*39 Cooking equipment free of encrusted grease

observed heavily rusted wire shelve, replace.

*42 Floors/walls/ceiling/nonfood dirty

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

*47 Handwashing signage

missing hand wash signs.

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

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

*10 Clean Sight and Touch

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

*31 Individual, disposable towels

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

*32 Smooth Contact Surfaces

remove tissue shelf liners from counters

*24 Food Labeling- with common name of the food

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

*19 Water, Plumbing, and Waste Plumbing Systems

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

*39 Equipment in good repair and proper adjustment.

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

*29 Food thermometers provided and accessible

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

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

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

*45Physical Facilities Floors,Walls,Ceilings

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

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

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

*39 Equipment in good repair and proper adjustment.

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

*10 Chlorine sanitizer concentration, minimum temp.

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

*43 Clean vent syst:Intake/exhaust air ducts

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

*45 Premises:Cleaning, frequency and restrictions

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

*18 Equipment and Utensils Multiuse Materials-safe

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

*39 Microwave safety standards

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

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw meat containers mixed with CTS food containers at cooler unit

*13 Discharges from the Eyes, Nose, a3nd Mouth

missing body fluids clean up procedures / spill kit

*45 Premises shall be maintained in good repair

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

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

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

*45 Clean facilities as often as necessary.

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

*21 PIC ensures employees are properly sanitizing equi

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

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

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

*45Physical Facilities Floors,Walls,Ceilings

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

*10 Clean Sight and Touch

CLEAN THE INTERIOR OF THE ICE MACHINE

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*19 Water & Plumbing in good repair- per code

LEAK UNDER THE PIPING OF THE THREE COMPARTMENT SINK (MEAT MARKET)

*29 Cold/hot hold unit thermometer easily viewable

PROVIDE THERMOMETERS FOR THE TWO REACH IN COOLERS MISSING THEM

*31 Handwashing lavatory - used for other purpose

KNIFE BEING STORED IN THE FRONT HAND SINK

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

PERSONAL DRINKS BEING STORED UNDER THE EQUIPMENT IN THE MEAT SLICING AREA

*42 Dirty nonfood contact surfaces

REMOVE EXCESS DUST FROM ALL THE FAN COVERS IN THE MEAT MARKET

*47 Handwashing signage

PROVIDE HAND WASH SIGNS FOR TWO HAND SINKS MISSING THEM

*39 Store all equipment & utensil covered or inverted

SINGLE SERVICE ITEMS

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

IN CHEESE DISPLAY CASE

*44 Trash can provided for papertowel waste

*29 Food thermometers provided and accessible

*45 Premises shall be maintained in good repair

CRACKS IN FLOOR

*02 Cold Hold (41øF/45øF or below)

SALSA 45 DEGREE F

*47 Handwashing signage

*19 Hand sink water temperature below 110'F

DO NOT TURN HOT WATER OFF

*18 Use toxic according to manufacturer direction

200+ PPM CHLORINE SANITIZING BUCKET