CHAVEZ SUPERMARKET-DELI/BAKERY

3 door under counter cooler is lacking a hanging thermometer. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

1)Accumulation of dust buildup observed on ceiling vents/panels. 2) Accumulation of dust buildup on walk in cooler ceiling, fan guards, and walls. [CA] Ceiling vents and panels shall be kept clean and in good repair. Routinely clean walls, ceilings, and fan guards in walk in cooler to prevent buildup.

Water temperature at the 3 comp sink(bakery) measured 110F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Food employee observed washing dishes, then proceeded to preparation area to stir a container of chocolate. [CA] When switching tasks, employees shall properly was hands with warm water, soap, and single use paper towels to reduce the risk of contamination. Employees are required to wash their hands: • Before beginning work • Before handling food or clean equipment / utensils • As often as necessary during food preparation to remove soil and contamination • When switching from working with raw to ready to eat foods • After touching body parts • After coughing, sneezing, using handkerchief, tissue, using tobacco, eating or drinking • After using the restroom • Any time when contamination may occur [COS] Employee was instructed clean and sanitize the utensil being used to stir chocolate and wash their hands.

Buildup on ceiling vents, dust and debris buildup above the oven in the bakery section. [CA] Ceiling vents shall be kept clean and in good repair. Clean ceiling routinely.