Santa Ana Deli & Grocery

Evidence of mice or live mice in establishment's food or non-food areas.

Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of tcs foods during cooking, cooling, reheating, and holding.

Evidence of mice or live mice in establishment's food or non-food areas.

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. hand washing facility not accessible, obstructed or used for non-hand washing purposes. no hot and cold running water or water at inadequate pressure. no soap or acceptable hand-drying device.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Filth flies or food/refuse/sewage associated with (frsa) flies or other nuisance pests in establishment’s food and/or non-food areas. frsa flies include house flies, blow flies, bottle flies, flesh flies, drain flies, phorid flies and fruit flies.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Non-food contact surface improperly constructed. unacceptable material used. non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Wiping cloths soiled or not stored in sanitizing solution.

Evidence of mice or live mice present in facility's food and/or non-food areas.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Hot food item not held at or above 140º f.

Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Sale or use of certain expanded polystyrene items restricted

Facility not vermin proof. harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.