Mercado De Amigos

Inspector notes: Observed multiple containers of Time/Temperature Control for Safety (TCS) food items located inside the walk-in refrigerator with date marks ranging between early to mid November. Items included Caldo de Cabeza (cooked soup) date marked 11/2 and salsas date marked 11/5 & 11/13. The establishment shall discard any Time/Temperature Control for Safety food items within 7 days of preparation. The manager voluntarily discarded the food items at the time of inspection

Inspector notes: Observed a large container of cooked refried beans located on a shelf inside the walk-in refrigerator registering an internal temperature of 49°F with a probing thermometer. Per manager, the beans were cooked the evening prior to inspection around 6pm, more than 12 hours before the time of observation. Cooked Time/Temperature Control for Safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. The manager voluntarily discarded the food items at the time of inspection

Inspector notes: At the time of inspection, there was not a Certified Food Protection Manager on site. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed salsas packaged for retail sale in a reach-in refrigerator near the front of the store without any labeling. The establishment shall label any packaged foods intended for retail sale with the following: 1) Name of the food item, 2) Name of the establishment, and 3) Ingredients. The staff began labeling the food items at the time of inspection

Inspector notes: Observed gaps and cracks in 2 outer openings to the establishment including the window in the employee bathroom and the back door of the kitchen area. The establishment shall close any gaps or cracks in the outer openings of the establishment to prevent the introduction of pests

Inspector notes: Observed accumulation of food debris along the ceiling of the meat cutting area of the kitchen as well as behind/underneath the grill area of the kitchen. The establishment shall clean the kitchen area at a frequency to prevent the accumulation of dirt and other food debris

Inspector notes: Observed hank sink near 3-compartment sink being used for purposes other than hand washing. The hand sink had a hose hooked up to the faucet to use in spraying the kitchen floor. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed multiple Time/Temperature Control for Safety (TCS) food items without date-marking labels located in a reach-in refrigerator near the entrance of the establishment. Per manager, the food items had been prepared 2 days prior to the time of inspection. Ready-to-eat (RTE)/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed multiple TCS food items including cooked salsa, cooked macaroni, and cheese located in a reach-in refrigerator near the entrance of the establishment without any labeling on them. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed hand sink near employee restroom in disrepair. The hand sink near the hot water knob has become cracked. A plastic "accordion-style" P-trap has been installed underneath the basin. Water is leaking from underneath the basin as well. At the 3-compartment sink, the drain line terminates beneath the level of the floor sink. All plumbing must be maintained in good repair at all times. In addition, all plumbing needs to be constructed using rigid materials. The drain line at the 3-compartment sink needs a 1-inch air gap between the drain and the floor sink

Inspector notes: Observed employee restroom door without the ability to self--close. The restroom door shall be designed to self-close

Inspector notes: Observed section of tile near the back of the kitchen without grout. Fill grout where low throughout kitchen area