Fiesta Mart Cheese Shop

Year by year

Inspections

1. Jan 18, 2024 Routine Score 97
   • Serious Priority (3 points)

     Grease Trap Tickets

     provide updated grease trap

2. Jan 10, 2023 Routine Score 98
   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

     Provide date marking for all the hams, and cheeses

3. Dec 28, 2021 Routine Score 89
   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     Do not store containers in hand sink

   • Not serious Core (1 points)

     Handler-Certificate Not on site

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

   • Not serious Core (1 points)

     Trash can provided for papertowel waste

4. Jan 14, 2021 Routine Score 98
   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

5. Feb 3, 2020 Routine Score 92
   • Not serious Core (1 points)

     Trash can provided for papertowel waste

   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Maintain Chicken salad at 41F or below

6. Jul 3, 2019 Routine Score 85
   • Serious Priority (3 points)

     Quaternary ammonium temperature requirement

     Lack of a sanitizing solution

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pico de Gallo at 43.5 degrees

   • Not serious Priority Foundation (2 points)

     Sink used to wash cloths/produce or thaw food

   • Not serious Core (1 points)

     Thawing. under running water criteria - water velocity

     Lack of running water on the fish

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     Light - 50 foot : Food and utensils area

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Raw fish held in the rinse sink while dishes were being washed

7. Jan 2, 2019 Routine Score 87
   • Not serious Core (1 points)

     Live animals not allowed

     Bird in the dinning room

   • Not serious Core (1 points)

     Hair Restraints effective

     Missing a beard net

   • Not serious Priority Foundation (2 points)

     Equipment and Utensils Durability and Strength

     Cup used as a scoop

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Tamales at 126.8 degrees Fried fish at117.1 degrees

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Cheese held on ice at 45.0 degrees

8. Jul 30, 2018 Routine Score 88
   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Cream held on ice at 45.8 degrees, tomatoes, cut held on ice at 58.1 degrees

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     Needed adequate refrigeration for cut tomatoes, cream etc on ice on the counter

   • Serious Priority (3 points)

     Toxic items stored above food/utensils

     Dishwashing liquid held above spices

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - accessible

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

9. Jul 9, 2018 Routine Score 78
   • Not serious Priority Foundation (2 points)

     Rinsing procedures - 3 compartment sink

     Raw fish defrosting in the center sink while washing dishes

   • Serious Priority (3 points)

     Hand sink water temperature below 110'F

     Pupusa stand does not have a fixed hand sink with hot and cold running water

   • Serious Priority (3 points)

     Food protected cross contamination arrange each type food in equipment so cross is prevented

     Dish washing set up 1. Wash, 2Fish #. Sanitize (Quats)

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Cooked chicken pieces at 115,2 degrees Fried fish at 122.2 degrees

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     Pupusa stand in need of refrigeration fo rthe pupusa stuffing

   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     Cooked rice cooling in bags that were stored on the counter (68.2 degrees) Pico do gallo stored in the refirerator in a five gallon bucket at 42.3 degrees after 24 hours

   • Not serious Priority Foundation (2 points)

     No Water

     Pupusa stand has a lac of water

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pupusa mixture at the stand held at 66.6 degrees without a refrigeration source Pupusa mixture at the fixed location at 68.3 degrees without a refrigeration source Cut lettuce at 50.1 degrees

   • Not serious Core (1 points)

     Water, Plumbing, and Waste Sewage

     Sewage water from the pupusa stand needs to be hard plumbed

10. Jan 23, 2018 Routine Score 85
    • Serious Priority (3 points)

      When to wash hands before donning new gloves

    • Serious Priority (3 points)

      Food protected cross contamination arrange each type food in equipment so cross is prevented

      Raw bacon stored over cooked foods

    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Fluid milk held without refrigeration Red sauce - customer refrigerator at 48.9 degrees, Pico de gallo at 46.0 degrees

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Fried wings at 111.5 degrees Fried fish at 133.5 degrees

    • Serious Priority (3 points)

      Toxic items stored above food/utensils

      Produce and bulk rice

11. May 2, 2017 Routine Score 89
    • Serious Priority (3 points)

      Cold Hold (41øF/45øF or below)

      Cut tomatoes at 70.3 degrees Pico de Gallo 55.1 degrees

    • Not serious Priority Foundation (2 points)

      Cooling, heating, and holding capacities. Equipment

      Hot holding unit does not hold food product more than 135 degrees other than the foods that were just heated. Thie staff continually reheat the food products and put the food back on the warmer.

    • Serious Priority (3 points)

      Food products not maintained at 135øF or above

      Fried chicken tenders at 125.1 degrees Chicken Fajita's at 121.9 degrees Rice at 131.1 degrees Rice pudding at 121.1 degrees

    • Not serious Core (1 points)

      Eating food, chewing gum, drinking beverages, or using tobacco

    • Not serious Priority Foundation (2 points)

      Warewashing sinks and drain boards, self-draining.

12. Nov 2, 2016 Routine Score 94
    • Not serious Core (1 points)

      Food storage containers, identified with common name of food.

      Masa

    • Not serious Priority Foundation (2 points)

      Equipment and Utensils Multiuse Materials durable

      Styrofoam cup used for food dispensing

    • Serious Priority (3 points)

      Toxic items storage adjacent to food/utensils

      Quats and mayo