Supermarket El Rancho #10

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

observed meat thawing at room temperatures

*27 Cooling method, criteria - placing the food in shallow pans

observed large pan of menudo cooling at room temperatures, must cool down properly

*42 Floors/walls/ceiling/nonfood dirty

eliminate standing water on floor throughout the food prep area

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

must date mark large containers of ceviche in display cases

*10 Clean Sight and Touch

clean all food contact surfaces for sight and touch clean and sanitize cutting boards, remove food scraps dropped inside of reach in cooler raw meat case clean and sanitize inside of the oven

*03 Food products not maintained at 135øF or above

roasted chicken inside the display case observed at 114.5 degrees f. hot food must be held at 135 or higher carnitas in oven was observed at 91 degrees f

*32 Equipment and Utensils Multiuse Materials durable

observed rusted fan covers inside cold prep room

*34 Pest control-routine inspections for

observed flies at front prep area

*43 Light bulbs, light shields provided

replace blown out ligh underneath the vent a hood

*39 Store all equipment & utensil covered or inverted

invert single service items when not in use

*45 Clean facilities as often as necessary.

heavy food build up in floor drains rancid smell detected, lines to be cleaned next week

*45 Ceiling easily cleanable and light in color

REPLACE CEILING TILE EXPOSED TO MOISTURE

*32 Package integrity

REMOVE ALL DENTED CANS

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

REPAIR ALL LEAKING P TRAPS AT 3 COMP SINK AND HANDSINKS

*43 Clean vent syst:Intake/exhaust air ducts

CLEAN ALL

*14 When to wash hands

LACK OF HAND WASHING

*47 Health permit posted

POST IN CUSTOMER VIEW

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

KEEP THONGS PROTECTED

*10 Clean Sight and Touch

CLEAN ALL THOROUGHLY

*40 Handle & dispense of cleaned utensils, single-use

KEEP SINGLE SERVICE ARTICLES PROTECTED

*38 Thawing. under running water criteria - water velocity

OBSERVED THAWING IN 3 COMP SINK : WATER NOT RUNNING OFF FOOD ITEMS

*21 RFSM - Not On Site

*31 Handwashing lavatory - used for other purpose

ITEM STORED IN HANDSINK

*42 Floors/walls/ceiling/nonfood dirty

*10 Clean Sight and Touch

ICE MACHINE MEAT MKT

*42 Floors/walls/ceiling/nonfood dirty

CLEAN MEAT DISPLAY CASE, CLEAN MOLD FROM THE GAP ABOVE 3 COMPARTMENT SINK. CLEAN FANS , WALLS AND FLOOR OF STANDING WATER / DUST FROM WALK IN COOLER AND PREP. AREAS CLEAN WALLS AROUND ICE MACHINE

*45Floor, wall, ceiling - Exposed material

MISSING CEILING TILES

*24 Food Label- manufacture/packer/distrubtor name

DICED FRUIT PACKAGE.

*43 Light bulbs, light shields provided

BACK AREA, PRODUCE WALK IN

*19 Water & Plumbing in good repair- per code

REPAIR LEAKING PIPE FRONT WALK IN FREEZER / COOLER.

*46 Plumbing design, construction, and installation

PROVIDE DRAIN STOPPERS TO 3 COMPARTMENT SINK.

*34 Controlling pests. Eliminating harborage conditions

FRUIT FLIES BY PRODUCE WALK IN

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

*32 Package integrity

*42 Floors/walls/ceiling/nonfood dirty

CLEAN ALL

*10 Clean Sight and Touch

CLEAN BOTTOM OF SHELVES AND COOLERS

*21 RFSM - Not On Site

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

RAW SAUSAGE STORED ABOVE RTE FOODS

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

PERSONAL DRINK STORED ON PREP TABLE

*36 Cloths in-use for wiping between uses stored

WIPING CLOTH STORED ON PREP TABLE

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

provide a barrier for reach in cooler that holds raw pork and raw steak meat.

*02 Cold Hold (41øF/45øF or below)

yogurt at 53.8F.yogurt has till 0320pm after that time, dispose of all product in yogurt cooler

*27 Cooling, heating, and holding capacities. Equipment

yogurt at 50F. fix asap

*34 Controlling pests. Eliminating harborage conditions

holes on wall above 3 comp sink, prevent potential breeding grounds. Ant was visible.

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

opened water bottles seen in kitchen/carneceria. drink only in break room.

*36 Cloths in-use for wiping between uses stored

wet cloth on cutting board.

*45 Premises shall be maintained in good repair

repair damaged floor tile, replace water damaged ceiling tiles.

*43 Light bulbs, light shields provided

provide shield for lights above produce area, or replace with shielded bulbs

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

heavy splash from ceiling of carniceria wic

*02 Cold Hold (41øF/45øF or below)

ceviche at 49.4F marinated fajita at 44.5f. marinated taco meat 45.4F. food to be cooled down in ice until wic is fixed, wic must be fixed within 4hrs.

*27 Cooling, heating, and holding capacities. Equipment

carniceria wic, egg wic, deli ric, cheese ric, fish display ric not cooling to capacity.

*42 Floors/walls/ceiling/nonfood dirty

grime on ceiling of dairy cooler. dust on fans.

*14 When to wash hands before donning new gloves

employees not washing hands before donning gloves

*47 Handwashing signage

missing hand wash signs.

*39 Equipment in good repair and proper adjustment.

leaks on ceiling of walk in cooler. seal of walk in freezer is damaged on lower corner.

*31 No soap at handsink

no soap at hand sink located at carniceria

*34 Controlling pests. Eliminating harborage conditions

pools of water in meat department

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

meat in buckets not date marked, protein in cases not date marked.

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

provide divider to separate protein in display ric

*29 Cold/hot hold unit thermometer easily viewable

provide thermometer in working section of carniceria and in sasla ric.

*45 Premises shall be maintained in good repair

missing ceiling tile. water damaged ceiling tile.

*32 Maintain in Good Repair

Exposed part of A/C unit. A/C units in meat prep area. Dip in cutting located at fast food department. Ice machine has foil in open gap.

*29 Cold/hot hold unit thermometer easily viewable

Need thermometers in meat display case COS, dairy display cooler and dessert cooler.

*42 Dirty nonfood contact surfaces

Clean all a/c units in meat department. Clean weigh stations in produce department.

*10 Clean Sight and Touch

Heavy black mold like substance in ice machine in meat department. Non working meat cutter has black substance in rubber interior, was not clean after being tagged.

*02 Cold Hold (41øF/45øF or below)

Chicken breast and marinated protein being held at room temperature, COS. Chorizo in cooler at 53.4, was thrown away.

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

Food in boxes getting splashed on in meat WIC.

*45 Store maintenance equip away from food/food equip

VCT glue on noodles. COS

*39 Equipment-doors, seal hinges adjusted/intact

Broken seal on dessert ric.

*47 RFSM Certificate - Not Display

Register Food Manager certificate with City of Dallas.

*27 Cooling, heating, and holding capacities. Equipment

Chorizo a/c unit not maintaining temperature. Meat WIC not cooling due to open door.

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

Meat touching exposed and filth display shelve, uncovered food in WIC, arrangement of raw foods, pork above steak.

*10 Sanitization after Cleaning

Not sanitizing after rinsing, knife storage contaminated with raw food, slicer not properly cleaned.

*14 When to wash hands before donning new gloves

*18 Toxic items labeling-non original container

label spray bottles in produce area.

*28 Date marking commercially prepared RTE/ TCS food

Date mark RTE food, dispose after 7 days.

*32 Equipment & Utensils resistant pit,chip, crazing

Resurface all cutting boards, starting to pit.

*36 Cloths in-use for wiping between uses stored

MUST STORE ALL WIPING CLOTHS WHILE NOT IN USE INSIDE APPROVED SANITIZER AT THE PROPER CONCENTRATION EX. CLOTHS ON COUNTER NOT BEING USED

*39 Store equipment & utensils in a clean, dry place

Store in clean and dry area, clean knife holder.

*42 Floors/walls/ceiling/nonfood dirty

Clean shelves and remove gunk in drains.

*44 Disposal towels provided with waste receptacle as specified in 228.152(g)(2)

*47 Handwashing signage

PROVIDE FOR ALL

*27 Cooling, heating, and holding capacities. Equipment

MEAT ROOM A/C NOT WORKING TEMP AT 48*F

*02 Cold Hold (41øF/45øF or below)

SEAFOOD MIX 47*F, RAW FISH 45*F, NAPOLES STORED ON TOP OF ICE

*32 Package integrity

REMOVE ALL DENTED CANS

*42 Floors/walls/ceiling/nonfood dirty

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

OBSERVED FLIES IN ESTABLISHMENT

*34 Outer openings:closing holes, gaps

SEAL ALL HOLES AND GAPS

*36 Cloths in-use for wiping between uses stored

STORED ON PREP TABLE

*09 Cooked ready to eat - Food protected from cross contamination by separating, storage, preparatio

RAW BACON NEXT TO RTE SAUSAGE

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

REMOVE ALL EXPIRED FOODS

*19 One Inch Air Gap

PROVIDE IN PRODUCE AREA

*10 Clean Sight and Touch

CLEAN ALL

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

PERSONAL DRINK STORED NEXT TO EQUIPMENT

*20 Conveying Sewage

OBSERVED LEAKING CONDENSATION IN SEVERAL COOLERS;

*19 Water & Plumbing in good repair- per code

REPAIR THE HAND SINK IN THE PRODUCE DEPARTMENT

*28 Do not exceed manuf. use by date

EXPIRED BABY FOOD AND YOPLAIT YOGURT

*32 Damaged Equipment

BROKEN WALK IN COOLER GASKET IN THE MEAT MARKET

*42 Dirty nonfood contact surfaces

CLEAN THE FAN COVERS IN THE WALK IN COOLERS (IN THE PRODUCE AND MEAT MARKET COOLERS)