EL RIO GRANDE LATIN MARKET #1

Proper Cold Holding temperature (41°F/45°F)

§228.75(f)(1)(B) Keep all TCS cold hold food @ 41 F or lower at all times. Observed chicken tender at 53 F, Oaxaca cheese at 45 F, and ham at 49.2 F, etc.

Food Separated and protected, prevention during food preparation, storage, display, and tasting

§228.66(a)(1)(A)(ii) Provide separation in meat display case between smoked turkey and raw beef/raw chicken

Approved Sewage/Wastewater Disposal System, proper disposal

§228.150(c)(1) Provide one inch air gap from drainpipes under 3-comp sinks and 2-comp sinks

Food Handler/ no unauthorized persons/ personnel

§228.33(d) Provide food handlers for food employees on site

Proper cooling method used; Equipment Adequate to Maintain Product Temperature

§228.107(a) Repair cheese/cooked food display case observed to not hold proper cold holding temperatures. Observed approximately at 45 F. Place all food on ice or remove and store in another working cooler (WIC)

Thermometers provided, accurate, and calibrated; Chemical/ Thermal test strips

§228.106(l)(2) Provide thermometer in every cooler (WIC)

Food and Non-food Contact Surfaces cleanable, properly designed, constructed, and used

§228.101(a)(2) Do not use cardboard as a shelf liner in WIC

Non-Food Contact surfaces clean

§228.113(3) Clean dusty WIC A/C unit fans

Physical facilities installed, maintained, and clean

§228.186(a) Repair damaged floor tiles throughout kitchen floor, repair leaking A/C unit in WIC, repair leak on hand wash sink faucet

Other Violations

§228.175(e) Provide hand wash sign at every hand wash sink