Food City

Inspector notes: Observed a roughly textured manufactured surface in use as a replacement for a display cooler door in the meat market. PIC stated the door broke and a work order was placed on the unit. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Advised PIC to utilize a smooth and cleanable material until the door can be permanently repaired such as hard plastic without corrugations

Inspector notes: No paper towels observed at the only handwash sink in the meat processing area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection

Inspector notes: Observed raw beef honeycomb and raw beef feet stored above RTE nixtamal and marinated raw beef for tacos stored above RTE lard. Observed all packages tightly wrapped in plastic wrap with no visible dripping observed. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code