El Ahorro Supermarket #15

Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this code. the person in charge shall demonstrate this knowledge by complying with this code by having no violations of priority items during the current inspection; (corrected on site)

A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees

Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap

Cooked time/temperature control for safety food shall be cooled:(1)within 2 hours from 57°c (135°f) to 21°c (70°f); and :(2)within a total of 6 hours from 57°c (135°f) to 5°c (41°f) or less. (corrected on site)

Except when packaging food using a reduced oxygen packaging method as specified under § 3-502.12, and except as specified in (e) and (f) of this section, refrigerated, ready-to­ eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 5°c (41°f) or less for a maximum of 7 days. the day of preparation shall be counted as day 1. 3-501.17(e). paragraphs (a) and (b) of this section do not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer request. paragraphs (a) and (b) of this section do not apply to shellstock.

Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment, such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents, shall be allowed in a food establishment. (b) paragraph (a) of this section does not apply to packaged poisonous or toxic materials that are for retail sale.

Before engaging in an activity that requires a haccp plan, a permit applicant or permit holder shall submit to the regulatory authority for approval a properly prepared haccp plan as specified under § 8-201.14 and the relevant provisions of this code if: (1) submission of a haccp plan is required according to law; (2) a variance is required as specified under subparagraph 3-401.11(d)(4), § 3-502.11, or ¶ 4-204.110(b); (3) the regulatory authority determined that a food preparation or processing method requires a variance based on a plan submittal specified under § 8-201.12, an inspectional finding, or a variance request. (corrected on site)

Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of food being cooled:(1)placing the food in shallow pans; (2) separating the food into smaller or thinner portions; pf (3) using rapid cooling equipment; pf (4) stirring the food in a container placed in an ice water bath; pf (5) using containers that facilitate heat transfer; pf (6) adding ice as an ingredient; pf or (7) other effective methods. pf (corrected on site)

The premises shall be maintained free of insects, rodents, and other pests. the presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests. (corrected on site)

Except as specified in (b) and (c) of this section, food shall be protected from contamination by storing the food:(1)in a clean, dry location; (2) where it is not exposed to splash, dust, or other contamination; and (3) at least 15 cm (6 inches) above the floor. 3-305.11(b) food in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling equipment as specified under § 4-204.122. (c) pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

A test kit or other device that accurately measures the concentration in mg/l of sanitizing solutions shall be provided

(c)nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris