GORDOS MARKET health score and inspection history

Store raw animal products below and away from ready to eat foods./ Raw meats stored over sour cream and tortillas in the WI cooler.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas where employee safety is a factor./ Replace blown bulbs in fixtures in the vent hood in the rear prep area.

4-601.11(C) Keep nonfood contact surfaces of equipment free of an accumulation of dust, dirt, food residue, and other debris./ Dried meat and fat residues on the blade pulley wheel of the meat saw; food particles and residues remaining on the underside of the blade ring and housing of the food slicer in the rear prep area; dried residues on the can opener apparatus.

JCDH 2.2 Provide food safety training for all foodhandlers, within 21 days of hire, as required; keep documentation of current training for all employees readily available for inspection at all hours of operation./ Foodhandlers on duty with expired food safety training and no documentation of current training.

(A)(2) Maintain TCS food at 41 F or below./ Air temperature of the cold holding drawers below the grill reading minimum 48F; raw meat, variety cheeses, sour cream, cooked vegetable salsas, cooked vegetables, deli meat, and wieners stored in the drawers and measuring 47F-57F were voluntarily discarded. Cease storing TCS food in the cold holding drawers until holding food at proper temperature.

Use only pesticides labeled for use in a food establishment./ Raid residential-use pesticide, not labeled for use in a food establshment, and found on the floor under the warewashing sink was voluntarily discarded by the owner during the inspection.

4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris./ Accumulations of dried meat and fat residues on the exterior frame and below the sliding deck of the meat saw. The shelves in the WI cooler need to be cleaned.

3-304.14. 4-501.114 Provide chlorine solution at 50 to 200 ppm for storing cloths used to wipe counters and equipment./ Solution for between-use storage of wet wiping cloths tested negative for chlorine: the solution was replaced during the inspection with solution that tested 200ppm.

6-303.11(C) Provide at least 50 foot candles of light in food prep areas./ Replace blown bulbs in fixtures in both vent hoods where needed.

Store maintenance tools such as brooms and mops, so that they do not contaminate equipment and utensils./ Dust mop stored across the utensil drying shelf in the dishroom was removed and hung on the broom and mop rack at the mop service basin.