Super Mercado Monterrey#5 Grocery

*19 Water & Plumbing in good repair- per code

Fix broken faucet in meat market

*22 Accredited food handler certificate - 60 days

Renew food handler certificates

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

Date mark any prepared foods

*31 Handwashing lavatory - used for other purpose

Do not store items in hand sink

*32 Equipment and Utensils Multiuse Materials durable

Do not line shelves with cardboard

*34 Windows or doors protected against the entry criteria - air curtain

Install air curtain for back delivery door

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

Keep food in boxes/containers off floor

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

Label all bulk containers in tortilleria

*42 Dirty nonfood contact surfaces

Clean grease in kitchen

*45Physical Facilities Floors,Walls,Ceilings

Fix broken floor tiles in meat market

*31 Handwashing lavatory - accessible

hand washing blocked with utensils, trash containers and towels must be have access to hand sink during operational hours

*37 Food protected from cross contamination by storing damaged, spoiled, or recalled food being held

damage cans on shelving food areas must be discard to avoid cross contamination

*22 Washing hands only at a designated hand sink

employees using 3c sink for hand washing must be use an approved hand sink for hand washing only to avoid cross contamination

*45 Premises shall be maintained in good repair

floors skirts broken in different areas must be replace or repair to proper condition to avoid pest harboring cement floors surfaces inside meat department broken with holes and cracks, rough surfa

*47 RFSM Certificate - Not Display

missing current RFSM certifications must be have current FSM registered with the city

*39 Equipment in good repair and proper adjustment.

shelving inside cooler units rust and oxidize must be replace or repair to proper condition meat RI cooler doors with stagnant water and mold must be clean to avoid cross contamination RI prod

*34 Outer openings:closing holes, gaps

holes on walls and ceiling missing tiles on all areas must be replace or repair to proper condition

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

food containers at floor level in all areas food containers must be 6 inches out the floor level in all areas to avoid contamination

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

missing date marking on food containers in all areas must be have date marks to avoid cross contamination

*29 Food thermometers provided and accessible

broken and missing thermometers in all areas must be have visible and working thermometers in all areas

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

hand sinks not working on different areas - drainage or water problems- must be replace or repair to proper condition

*44 Receptacles prevent debris, insect, rodents, allow for cleaning

drainage receptacles dirty with soils and grease accumulations must be clean to avoid cross contamination

*24 Food Labeling- with common name of the food

missing food labeling in all areas must be label food packages and food containers to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

a/c vents and fan cover inside WI cooler units dirty with soils deposits, grease accumulations and dust must be clean to avoid cross contamination a/c filters dirty with dust, grease accumulations

*42 Floors/walls/ceiling/nonfood dirty

floors inside WI cooler units and freezer units dirty with soils, food debris, litter and spills and grease accumulation must be clean to avoid cross contamination

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

observed open bucket of spice no label under the table

*18 Chemical sanitizer generated onsite, device criteria

set up sanitizer bucket

*45Floor, wall, ceiling - Exposed material

observed broken baseboard need to be fix

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

all cheeses

*22 Handlers-Certificate Not On Site

*31 Individual, disposable towels

*32 Damaged Equipment

cooler's door

*36 Cloths in-use for wiping between uses stored

*42 Nonfood-contact surfaces material

no empty boxes allow to use as a mat on the floor

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

Raw eggs and sausage store together

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

provide date marking for left over meats

*18 Chemical sanitizer generated onsite, chemical criteria

set up sanitizer bucket

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

*22 Handlers-Certificate Not On Site

*42 Nonfood-contact surfaces material

Shelving surfaces rusting in butcher shop work areas. Ceilings dirty.

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

Salsas in walk in coolers not date marked. Ingredients in opened containers should be clearly labeled and date marked.

*45 Floor& wall junctures- coved & sealed

Floors missing tiles throughout butcher area. Bare and unsealed concrete in multiple locations

*24 Food packaged in a establishment, shall be labeled as specified in law

Bulk foods that are packaged on site should have a label with where product was packaged. Salsas and other foods packaged on site should have date marking.

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

Raw pork stored over raw beef in walk in coolers

*31 No soap at handsink

MEAT AREA

*34 Controlling pests. Eliminating harborage conditions

EXCESSIVE FLIES IN MEAT AREA AND BACK STORAGE

*22 Handlers-Certificate Not On Site

*28 Do not exceed manuf. use by date

HORSERADISH 6/27/17, OJ 7/10/17

*46 Covered waste receptacle for women's restroom

*29 Food thermometers provided and accessible

REPLACE BROKEN THERMOMETER IN DISPLAY CASE

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

NEED DIVIDER BETWEEN RAW CHICKEN AND RAW BEEF IN DISPLAY CASE, BETWEEN RAW GROUND BEEF AND WHOLE CUT OF BEEF

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

EXPIRED BABY FOOD ON SHELVES HALF CART FULL

*45 Floor& wall junctures- coved & sealed

IN MEAT ROOM

*46 Enclosed toilet room w/self closing doors

AT WOMENS RR

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

POT OF FOOD

*45 Premises shall be maintained in good repair

BROKEN FLOOR TILE CEILING TILE IN PRODUCE BACK

*47 Handwashing signage

*34 Outer door: solid,selfclosing,tightfitting

NEXT TO PRODUCE

*46 Covered waste receptacle for women's restroom

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

RAW CHICKEN AND RAW BEEF AT MEET MARKET NEED DIVIDER

*31 Handwashing lavatory - used for other purpose

HAND SINK IN BACK PRODUCE AREA

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

IN FREEZER