Soriano's Mexican Restaurant, 3605 COMMERCIAL DR, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Soriano's Mexican Restaurant
Type: Grocery
Address: 3605 COMMERCIAL DR, Indianapolis, IN 46222
County: Marion
License #: 108713
Smoking: Smoke Free
Total inspections: 88
Last inspection: 11/12/2014
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Inspection findings

Inspection Date

Type
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: THE DISPLAY CASE WITH YOGURTS IN IT ( THE IN BACK PART OF THE STORE) WAS RUNNNG AT 50 DEGREES. REPAIR SO AS TO MAINTAIN 41 F OR LESS. PRODUCTS WERE MOVED TO WALK--IN COOLER UNTIL DISPLAY COOLER IS REPAIRED.
    Location: Sales floor
    Equipment: Upright cooler
  • No variance (Critical)
    The food establishment does not have a variance from the regulatory authority.
    Correction: A variance must be obtained for any processes or procedures that do not follow or that may divert from the food code.
    Comments: THE MEAT DEPT. HAS A VACUUM PACKAGING MACHINE (FOR REDUCED OXYGEN PACKAGING) FOR A MEDIUM TO HARD CHEESE PRODUCT. YOU MUST APPLY FOR A VARIANCE THROUGH THE STATE DEPT. AND BE APPROVED BEFORE YOU CAN CONTINUE WITH THIS PROCESS.
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: IN THE HALAL HAND SINK REMOVE A FLY SWATTER AND SOME WATER HOSE. KEEP SINK CLEAR OF OBJECTS.
    Equipment: Hand sink
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: REPLACE CEILING LIGHT BULBS IN MEAT ROOM AREA.
    Location: Meat room
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: IN DUMPSTER AREA CLEAN THE SURROUNDING GRASSY AREA AS WELL AS NEXT TO ONE OF THE DUMPSTERS (ON PAVEMENT).
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: IN MEAT CUTTING ROOM CLEAN THE CEILING WHERE SPOTS OF MOLD/MILDEW ARE VISIBLE
    Location: Meat room
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: REFILL TOWELS AT SEAFOOD HAND SINK.
    Location: Seafood department
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: IN THE HALAL MEATS AREA LABEL SOME FROZEN GOAT MEAT PACKAGES.
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: SEVERAL LGHTS ARE LACKING GUARDS IN THE PRODUCE DISPLAY COOLER. INSTALL PLASTIC TUBES/GUARDS WHERE NEEDED.
 11/12/2014Routine
  • Improper labeling of packaged food (Non-Critical) (corrected)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
    Comments: THE JARS OF KIMCHI IN THE DISPLAY COOLER ARE NOT LABELED IN A COMPLETE MANNER. LABELS FOR 1 GAL., HALF GAL., AND 2 PINTS MUST BE ACCURATELY LABELED AS TO CORRECT VOLUME, ALL INGREDIENTS LISTED IN DESCENDING ORDER, WEIGHT AND NAME AND ADDRESS OF THIS FACILITY OR STORE.CORRECT THE VOLUME LISTED ON A TWO PINT CONTAINER (IT WAS LABELED ONE PINT).11/7/14 -- FOUR NEW LABELS HAVE BEEN PRODUCED FOR THE DIFFERENT KINDS OF KIMCHI, WHICH APPEAR MORE ACCURATE AND COMPLETE COMPARE TO THE PREVIOUS ONES.
    Location: Sales floor
 11/07/2014Non-Illness Complaint Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap-water supply (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 10/28/2014Recheck
  • Improper labeling of packaged food (Non-Critical)
    Food package improperly labeled.
    Correction: Packaged food shall be labeled as specified by law.
    Comments: THE JARS OF KIMCHI IN THE DISPLAY COOLER ARE NOT LABELED IN A COMPLETE MANNER. LABELS FOR 1 GAL., HALF GAL., AND 2 PINTS MUST BE ACCURATELY LABELED AS TO CORRECT VOLUME, ALL INGREDIENTS LISTED IN DESCENDING ORDER, WEIGHT AND NAME AND ADDRESS OF THIS FACILITY OR STORE.CORRECT THE VOLUME LISTED ON A TWO PINT CONTAINER (IT WAS LABELED ONE PINT).
    Location: Sales floor
 10/28/2014Non-Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap-water supply (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 10/23/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 10/16/2014Recheck
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT DEPT. CUTTING BOARDS SHOULD BE CLEANED MORE THOROUGHLY --- AND SANITIZED.9/2 -- CLEAN AND SANITIZE MORE THOROUGHLY ONE CUTTING BOARD IN THE MEAT SERVICE AREA (BEHIND COUNTER).
    Location: Meat room
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: SEVERAL MOIST WIPING CLOTHS SETTING ON TABLES AND WRAPPER MACHINE. RETURN TO SANITIZER WATER.
    Location: Meat room
 09/05/2014Illness Complaint Recheck
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT DEPT. CUTTING BOARDS SHOULD BE CLEANED MORE THOROUGHLY --- AND SANITIZED.9/2 -- CLEAN AND SANITIZE MORE THOROUGHLY ONE CUTTING BOARD IN THE MEAT SERVICE AREA (BEHIND COUNTER).
    Location: Meat room
  • Wiping cloths / storage (corrected on site)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: SEVERAL MOIST WIPING CLOTHS SETTING ON TABLES AND WRAPPER MACHINE. RETURN TO SANITIZER WATER.
    Location: Meat room
 09/02/2014Illness Complaint Recheck
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT DEPT. CUTTING BOARDS SHOULD BE CLEANED MORE THOROUGHLY --- AND SANITIZED.
    Location: Meat room
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: SEVERAL MOIST WIPING CLOTHS SETTING ON TABLES AND WRAPPER MACHINE. RETURN TO SANITIZER WATER.
    Location: Meat room
 08/26/2014Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 08/15/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 08/08/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 07/31/2014Recheck
No violation noted during this evaluation. 07/25/2014Non-Illness Complaint
  • Produce sprayer/cleaning (corrected)
    Water reservoir of fogging device is not properly cleaned and maintained.
    Correction: A reservoir that is used to supply water to a device, such as produce fogger, shall be maintained, cleaned and sanitized in accordance with manufacturer's specification and no less than once a week.
    Comments: CLEAN NOZZLES OF VEGETABLE SPRAY, BLACK MOLD GROWTH PRESENT ON ALL NOZZLES
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: CEILING TILES ARE MISSING AND WATER DAMAGED. ASSESS AND MAKE NECCESSARY REPAIRS SO WATER INTRUSION IS NOT ABLE TO GO INTO GROCERY STORE. SOILED WATER FROM ROOF ONTO GROCERY STORE IS NOT SAFE
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN THE CEILING OF THE MEAT CUTTING ROOM, BLACK MOLD GROWTH PRESENT
    Location: Meat room
 07/10/2014Non-Illness Complaint Recheck
  • Produce sprayer/cleaning
    Water reservoir of fogging device is not properly cleaned and maintained.
    Correction: A reservoir that is used to supply water to a device, such as produce fogger, shall be maintained, cleaned and sanitized in accordance with manufacturer's specification and no less than once a week.
    Comments: CLEAN NOZZLES OF VEGETABLE SPRAY, BLACK MOLD GROWTH PRESENT ON ALL NOZZLES
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: CEILING TILES ARE MISSING AND WATER DAMAGED. ASSESS AND MAKE NECCESSARY REPAIRS SO WATER INTRUSION IS NOT ABLE TO GO INTO GROCERY STORE. SOILED WATER FROM ROOF ONTO GROCERY STORE IS NOT SAFE
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: CLEAN THE CEILING OF THE MEAT CUTTING ROOM, BLACK MOLD GROWTH PRESENT
    Location: Meat room
 07/01/2014Non-Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 06/30/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 05/16/2014Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions (corrected)
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides (corrected)
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical) (corrected)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing (corrected)
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature (corrected)
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED - NO 05/12/14.
    Location: Sales floor
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 05/12/2014Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Sales floor
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. BEAN SPROUT ON SALES FLOOR AT 58-60 DEGREES F. DISCARDED2. CUT MELONS AT ENTRANCE TO STORE.
    Location: Outdoor storage
  • Toxic restrictions
    Unapproved toxic materials in food establishment.
    Correction: Only those poisonous or toxic materials that are required for operation and maintenance shall be present in establishment.
    Comments: ENGINE CLEANER CAN AT PREP TABLE IN HALAL AREA.
    Location: Meat room
  • Restricted use pesticides
    Restricted pesticide(s) do not meet criteria.
    Correction: Provide approved restricted use pesticides.
    Comments: CAN OF RAID PESTICIDE AT PREP GTABLE IN HALAL AREA. STORE ALL PESTICIDES AWAY FROM FOOD AND USE ONLY APPROVED FOOD GRADE PRODUCTS.
    Location: Meat room
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALF EATEN PLUM ON TOP OF CUCUMBERS IN PRODUCE AREA. EMPTY GATORADE JUG ON TOP OF FRESH PRODUCE IN PRODUCE AREA WALK IN COOLER.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. PIG CARCASSES ABOVE RAW PRODUCE IN PRODUCE COOLER2. GROUND TURKEY NEXT TO BEEF ON SALES FLOOR.3. MARINATED SHORT RIBS ABOVE VEGETABLES AT SALES FLOOR
    Location: Sales floor
  • Miscellaneous contamination of food (Critical)
    Food contaminated by miscellaneous source.
    Correction: Protect food from all sources of contamination.
    Comments: CONSTRUCTION UNDERWAY IN FOOD STORAGE AREA. PROTECT FOOD FROM CONSTRUCTION DEBRIS.
    Location: Back room
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Sales floor
  • Improper hand washing
    Employee using improper hand washing procedures.
    Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
    Comments: NO SOAP OR PAPER TOWELS PRESENT AT SALES FLOOR LOBSTER AREA OR SEAFOOD DEPARTMENT.
    Location: Seafood department
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. HALAL : HANDSINK LEAKS UNDER, BUCKET UNDERNEATH2. 3BAY SINK IN SEAFOOD DEPARTMENT DRAIN WAS NOT CONNECTED AND LEAKING ON FLOOR.3. 3 BAY SINK IN LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET.
    Location: Seafood department
    Equipment: 3-bay
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: 3 BAY SINK BY LOBSTER AREA HAS GARDEN HOSE ATTACHED TO FAUCET AND DOES NOT PROVIDE THE PROPER AIR GAP.
    Location: Seafood department
    Equipment: 3-bay
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: SANITIZER SOLUTION AT MEAT COUNTER AT 0 PPM. PROVIDE PROPER SANITIZER CONCENTRATION.
    Location: Meat counter
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: TOOTHBRUSH STORED AT PREP TABLE IN HALAL AREA.FRUIT STORED INSIDE UNUSED COOLER
    Location: Meat room
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: WALK IN COOLER IN MILK AREA FULL OFF RODENT DROPPINGS.RODENT DROPPING AND DEAD RODENT NOTED IN WAREHOUSE AREA.
    Location: Walk-in cooler
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTER LIDS OPEN AND DAMAGED. KEEP LIDS CLOSED AND REPLACE DAMAGED LIDS.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: GARBAGE AND DEBRIS ON GROUND BY DUMPSTER. REMOVE ALL GARABAGE AND KEEP REFUSE INSIDE OF DUMPSTER.
    Location: Dumpster area
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: SINGLE SERVICE CONTAINERS STORED ON FLOOR IN HALAL MEAT AREA.
    Location: Meat room
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: CLEAN KNIVES STORED IN USED CHICKEN BOX.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: FLOORS ARE SOILED IN MILK AREA WALK IN COOLER AND BACK ROOM/ WAREHOUSE AREA.
    Location: Back room
  • Hand sink temperature
    Hand washing facility water temperature below 100 degrees F.
    Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
    Comments: NO HOT WATER AVAILABLE AT MEAT COUNTER HAND SINK. VALVE WAS TURNED ON BENEATH SINK.
    Location: Meat counter
  • Nonfood contact surface design
    Nonfood contact surfaces not designed and/or installed to be easily cleanable.
    Correction: Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance.
    Comments: WOOD BLOCK USED AS TABLE LEG. REPLACE WOOD WITH EASILY CLEANABLE MATERIAL.
    Location: Kitchen
    Equipment: Prep table
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. WALK IN COOLERS AT PRODUCES AREA, SEAFOOD AREA AND MILK COOLERS ARE LEAKING AND HAVE HEAVY ICE BUILD UP. 2. ONE LIGHT IS OUT IN SEAFOOD WALK IN COOLER3. TWO LIGHTS OUT IN SEAFOOD WALK IN FREEZER.
    Location: Seafood department
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: GREEN BEANS AND LIMES ON FLOOR IN WALK IN COOLER IN PRODUCE AREA,
    Location: Walk-in cooler
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/soap
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Comments: LOBSTER AREA HANDSINK HAD NO SOAP AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: LOBSTER AREA HAND SINK HAD NO PAPER TOWELS AVAILABLE.
    Location: Seafood department
    Equipment: Hand sink
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: BEEF AND GOAT IN HALAL AREA NOT PROPERLY LABELED.
    Location: Sales floor
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: PICO DE GALLO, SPICY PEPPER, CHEESE IN DISPLAY CASE NOT PROPERLY LABELED.
    Location: Sales floor
 05/05/2014Routine
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected on site)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
 04/10/2014Non-Illness Complaint Recheck
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected on site)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Location: Dumpster area
 04/08/2014Non-Illness Complaint
  • Dumpster enclosure condition
    Storage areas, enclosures and dumpster in poor condition.
    Correction: Maintain storage areas, enclosures and dumpster in good repair.
    Location: Dumpster area
  • Dumpster lids open (corrected)
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: WAREHOUSE AREA - BOXES PILED UP OUTSIDE OF MEAT ROOM AND SEAFOOD ROOM
    Location: Back room
 03/21/2014Non-Illness Complaint Recheck
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Location: Dumpster area
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Location: Dumpster area
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: WAREHOUSE AREA - BOXES PILED UP OUTSIDE OF MEAT ROOM AND SEAFOOD ROOM
    Location: Back room
 03/20/2014Non-Illness Complaint
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector gave two (2) signs during inspection to post at public entrance
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALAL : ONE (1) OPEN COFFEE SITTING NEXT TO RAW MEAT - NO LID AND STRAW
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. UNCOOKED CHORIZO STORED OVER COOKED SALAMI2.UNCOOKED BACON STORED OVER COOKED SALAMI
    Location: Sales floor
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: SPRAYER ARM HANGS BELOW THE SINK RIM - NEED TO HANG THE SPRAYER ARM HIGHER
    Location: Meat room
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN - IN PLACE SANITIZER WAS OVER 200 PPM (pH TEST STRIP WAS BLACK)
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HALAL DEPARTMENT
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MEAT DEPARTMENT - PEELING PAINT ON THE WALLS - RESURFACE AND REPAINT
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FLOOR DRAIN CLOGGED DURING INSPECTION - CLEAR OUT DRAIN
    Location: Seafood department
 03/06/2014Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector gave two (2) signs during inspection to post at public entrance
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALAL : ONE (1) OPEN COFFEE SITTING NEXT TO RAW MEAT - NO LID AND STRAW
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. UNCOOKED CHORIZO STORED OVER COOKED SALAMI2.UNCOOKED BACON STORED OVER COOKED SALAMI
    Location: Sales floor
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: SPRAYER ARM HANGS BELOW THE SINK RIM - NEED TO HANG THE SPRAYER ARM HIGHER
    Location: Meat room
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN - IN PLACE SANITIZER WAS OVER 200 PPM (pH TEST STRIP WAS BLACK)
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HALAL DEPARTMENT
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MEAT DEPARTMENT - PEELING PAINT ON THE WALLS - RESURFACE AND REPAINT
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FLOOR DRAIN CLOGGED DURING INSPECTION - CLEAR OUT DRAIN
    Location: Seafood department
 03/05/2014Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector gave two (2) signs during inspection to post at public entrance
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALAL : ONE (1) OPEN COFFEE SITTING NEXT TO RAW MEAT - NO LID AND STRAW
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. UNCOOKED CHORIZO STORED OVER COOKED SALAMI2.UNCOOKED BACON STORED OVER COOKED SALAMI
    Location: Sales floor
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: SPRAYER ARM HANGS BELOW THE SINK RIM - NEED TO HANG THE SPRAYER ARM HIGHER
    Location: Meat room
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN - IN PLACE SANITIZER WAS OVER 200 PPM (pH TEST STRIP WAS BLACK)
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HALAL DEPARTMENT
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MEAT DEPARTMENT - PEELING PAINT ON THE WALLS - RESURFACE AND REPAINT
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FLOOR DRAIN CLOGGED DURING INSPECTION - CLEAR OUT DRAIN
    Location: Seafood department
 01/30/2014Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector gave two (2) signs during inspection to post at public entrance
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALAL : ONE (1) OPEN COFFEE SITTING NEXT TO RAW MEAT - NO LID AND STRAW
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. UNCOOKED CHORIZO STORED OVER COOKED SALAMI2.UNCOOKED BACON STORED OVER COOKED SALAMI
    Location: Sales floor
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: SPRAYER ARM HANGS BELOW THE SINK RIM - NEED TO HANG THE SPRAYER ARM HIGHER
    Location: Meat room
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN - IN PLACE SANITIZER WAS OVER 200 PPM (pH TEST STRIP WAS BLACK)
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HALAL DEPARTMENT
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MEAT DEPARTMENT - PEELING PAINT ON THE WALLS - RESURFACE AND REPAINT
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FLOOR DRAIN CLOGGED DURING INSPECTION - CLEAR OUT DRAIN
    Location: Seafood department
 01/09/2014Recheck
  • Smoking distance signage (corrected)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector gave two (2) signs during inspection to post at public entrance
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALAL : ONE (1) OPEN COFFEE SITTING NEXT TO RAW MEAT - NO LID AND STRAW
    Location: Meat counter
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. UNCOOKED CHORIZO STORED OVER COOKED SALAMI2.UNCOOKED BACON STORED OVER COOKED SALAMI
    Location: Sales floor
  • Air gap (corrected)
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: SPRAYER ARM HANGS BELOW THE SINK RIM - NEED TO HANG THE SPRAYER ARM HIGHER
    Location: Meat room
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN - IN PLACE SANITIZER WAS OVER 200 PPM (pH TEST STRIP WAS BLACK)
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Lighting intensity (corrected)
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HALAL DEPARTMENT
    Location: Walk-in cooler
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MEAT DEPARTMENT - PEELING PAINT ON THE WALLS - RESURFACE AND REPAINT
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FLOOR DRAIN CLOGGED DURING INSPECTION - CLEAR OUT DRAIN
    Location: Seafood department
 12/13/2013Recheck
  • Smoking distance signage (corrected on site)
    Smoking signs not posted conspicuously at each public entrance.
    Correction: An owner, operator, manager, or official in charge of a public place or place of employment shall post conspicuous signs at each public entrance that read "State Law Prohibits Smoking Within 8 Feet of this Entrance" or other similar language.
    Comments: Inspector gave two (2) signs during inspection to post at public entrance
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: HALAL : ONE (1) OPEN COFFEE SITTING NEXT TO RAW MEAT - NO LID AND STRAW
    Location: Meat counter
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. UNCOOKED CHORIZO STORED OVER COOKED SALAMI2.UNCOOKED BACON STORED OVER COOKED SALAMI
    Location: Sales floor
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: SPRAYER ARM HANGS BELOW THE SINK RIM - NEED TO HANG THE SPRAYER ARM HIGHER
    Location: Meat room
    Equipment: 3-bay
  • Chemical sanitizer concentration (corrected on site)
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: KITCHEN - IN PLACE SANITIZER WAS OVER 200 PPM (pH TEST STRIP WAS BLACK)
    Location: Kitchen
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: HALAL DEPARTMENT
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: MEAT DEPARTMENT - PEELING PAINT ON THE WALLS - RESURFACE AND REPAINT
    Location: Meat counter
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: FLOOR DRAIN CLOGGED DURING INSPECTION - CLEAR OUT DRAIN
    Location: Seafood department
 12/06/2013Routine
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: LIDS BROKEN - HAVE WASTE COMPANY REPLACE LIDS/DUMPSTER UNIT
    Location: Dumpster area
  • Dumpster lids open
    Dumpster and/or waste handling units not covered.
    Correction: Cover all dumpsters and waste handling units.
    Comments: DUMPSTERS OPEN, NOT OVERFLOWING DURING INSPECTION
    Location: Dumpster area
 12/06/2013Non-Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SPROUTS NOT UNDER REFRIGERATION ON SALES FLOOR. KEEP COLD.DISPLAY COOLER ON SALES FLOOR WITH FISH, ROE, ETC.. TO LEFT OF SEAFOOD AREA. COOLER AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Sales floor
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 6/5 SMALL CONTAINER OF OYSTERS STORED BENEATH DRIPPING MECHANICAL UNIT IN WALK IN SEAFOOD DEPARTMENT. PERSON IN CHARGE DISCARDED. VALUE OF $20.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Sales floor
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Produce room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Seafood department
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Produce room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Meat counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CUTTING BOARD STORED ON FLOOR IN SEAFOOD WALK IN COOLER. REMOVE.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. CATERING KITCHEN - LABEL BULK FOOD ITEMS.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE SOILED TRASH AND MEAT AND SEAFOOD WASTE BINS.
    Location: Meat counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading (corrected)
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters (corrected)
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Sales floor
    Equipment: Display freezer
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MEAT BOXES STORED ON FLOOR IN MEAT ROOM. PLEASE STORE ON SHELVING.
    Location: Meat room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: SEVERAL BINS OF COOKED FISH CAKES AT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. PLEASE PROVIDE.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Sales floor
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 10/03/2013Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 10/03/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cut pumpkin on sales floor - cut melons/vegetables must be stored in the cooler
    Location: Sales floor
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present during inspection in fruit department around longchan and kumquats
    Location: Sales floor
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Molding kumquats and cherries on sales floor that are attracting gnats
    Location: Sales floor
 08/07/2013Non-Illness Complaint Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Cut pumpkin on sales floor - cut melons/vegetables must be stored in the cooler
    Location: Sales floor
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Gnats present during inspection in fruit department around longchan and kumquats
    Location: Sales floor
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Molding kumquats and cherries on sales floor that are attracting gnats
    Location: Sales floor
 07/31/2013Non-Illness Complaint
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SPROUTS NOT UNDER REFRIGERATION ON SALES FLOOR. KEEP COLD.DISPLAY COOLER ON SALES FLOOR WITH FISH, ROE, ETC.. TO LEFT OF SEAFOOD AREA. COOLER AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Sales floor
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 6/5 SMALL CONTAINER OF OYSTERS STORED BENEATH DRIPPING MECHANICAL UNIT IN WALK IN SEAFOOD DEPARTMENT. PERSON IN CHARGE DISCARDED. VALUE OF $20.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Sales floor
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Produce room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Seafood department
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Produce room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Meat counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CUTTING BOARD STORED ON FLOOR IN SEAFOOD WALK IN COOLER. REMOVE.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. CATERING KITCHEN - LABEL BULK FOOD ITEMS.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE SOILED TRASH AND MEAT AND SEAFOOD WASTE BINS.
    Location: Meat counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading (corrected)
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters (corrected)
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Sales floor
    Equipment: Display freezer
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MEAT BOXES STORED ON FLOOR IN MEAT ROOM. PLEASE STORE ON SHELVING.
    Location: Meat room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: SEVERAL BINS OF COOKED FISH CAKES AT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. PLEASE PROVIDE.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Sales floor
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 07/31/2013Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 07/31/2013Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 07/25/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SPROUTS NOT UNDER REFRIGERATION ON SALES FLOOR. KEEP COLD.DISPLAY COOLER ON SALES FLOOR WITH FISH, ROE, ETC.. TO LEFT OF SEAFOOD AREA. COOLER AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Sales floor
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 6/5 SMALL CONTAINER OF OYSTERS STORED BENEATH DRIPPING MECHANICAL UNIT IN WALK IN SEAFOOD DEPARTMENT. PERSON IN CHARGE DISCARDED. VALUE OF $20.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Sales floor
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Produce room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Seafood department
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Produce room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Meat counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CUTTING BOARD STORED ON FLOOR IN SEAFOOD WALK IN COOLER. REMOVE.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. CATERING KITCHEN - LABEL BULK FOOD ITEMS.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE SOILED TRASH AND MEAT AND SEAFOOD WASTE BINS.
    Location: Meat counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters (corrected)
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Sales floor
    Equipment: Display freezer
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MEAT BOXES STORED ON FLOOR IN MEAT ROOM. PLEASE STORE ON SHELVING.
    Location: Meat room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: SEVERAL BINS OF COOKED FISH CAKES AT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. PLEASE PROVIDE.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Sales floor
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 07/25/2013Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 07/10/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SPROUTS NOT UNDER REFRIGERATION ON SALES FLOOR. KEEP COLD.DISPLAY COOLER ON SALES FLOOR WITH FISH, ROE, ETC.. TO LEFT OF SEAFOOD AREA. COOLER AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Sales floor
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 6/5 SMALL CONTAINER OF OYSTERS STORED BENEATH DRIPPING MECHANICAL UNIT IN WALK IN SEAFOOD DEPARTMENT. PERSON IN CHARGE DISCARDED. VALUE OF $20.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Sales floor
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Produce room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Seafood department
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Produce room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Meat counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CUTTING BOARD STORED ON FLOOR IN SEAFOOD WALK IN COOLER. REMOVE.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. CATERING KITCHEN - LABEL BULK FOOD ITEMS.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE SOILED TRASH AND MEAT AND SEAFOOD WASTE BINS.
    Location: Meat counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters (corrected)
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Sales floor
    Equipment: Display freezer
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MEAT BOXES STORED ON FLOOR IN MEAT ROOM. PLEASE STORE ON SHELVING.
    Location: Meat room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: SEVERAL BINS OF COOKED FISH CAKES AT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. PLEASE PROVIDE.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Sales floor
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 07/09/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SPROUTS NOT UNDER REFRIGERATION ON SALES FLOOR. KEEP COLD.DISPLAY COOLER ON SALES FLOOR WITH FISH, ROE, ETC.. TO LEFT OF SEAFOOD AREA. COOLER AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Sales floor
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 6/5 SMALL CONTAINER OF OYSTERS STORED BENEATH DRIPPING MECHANICAL UNIT IN WALK IN SEAFOOD DEPARTMENT. PERSON IN CHARGE DISCARDED. VALUE OF $20.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Sales floor
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Produce room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Seafood department
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Produce room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Meat counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CUTTING BOARD STORED ON FLOOR IN SEAFOOD WALK IN COOLER. REMOVE.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. CATERING KITCHEN - LABEL BULK FOOD ITEMS.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE SOILED TRASH AND MEAT AND SEAFOOD WASTE BINS.
    Location: Meat counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters (corrected)
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Sales floor
    Equipment: Display freezer
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MEAT BOXES STORED ON FLOOR IN MEAT ROOM. PLEASE STORE ON SHELVING.
    Location: Meat room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: SEVERAL BINS OF COOKED FISH CAKES AT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. PLEASE PROVIDE.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Sales floor
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit (corrected)
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 07/03/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SPROUTS NOT UNDER REFRIGERATION ON SALES FLOOR. KEEP COLD.DISPLAY COOLER ON SALES FLOOR WITH FISH, ROE, ETC.. TO LEFT OF SEAFOOD AREA. COOLER AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Sales floor
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Meat counter
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 6/5 SMALL CONTAINER OF OYSTERS STORED BENEATH DRIPPING MECHANICAL UNIT IN WALK IN SEAFOOD DEPARTMENT. PERSON IN CHARGE DISCARDED. VALUE OF $20.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Sales floor
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Produce room
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Seafood department
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Produce room
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Meat counter
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler (corrected)
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CUTTING BOARD STORED ON FLOOR IN SEAFOOD WALK IN COOLER. REMOVE.
    Location: Walk-in cooler
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. CATERING KITCHEN - LABEL BULK FOOD ITEMS.
    Location: Kitchen
  • Soiled dumpsters and receptacles (corrected)
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE SOILED TRASH AND MEAT AND SEAFOOD WASTE BINS.
    Location: Meat counter
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters (corrected)
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Frozen temperatures (corrected)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Sales floor
    Equipment: Display freezer
  • Food equipment classification standards. (corrected)
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MEAT BOXES STORED ON FLOOR IN MEAT ROOM. PLEASE STORE ON SHELVING.
    Location: Meat room
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: SEVERAL BINS OF COOKED FISH CAKES AT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. PLEASE PROVIDE.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Sales floor
  • Light shields (corrected)
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 06/20/2013Recheck
  • Eating, drinking, smoking (corrected on site)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 6/5 SMALL CONTAINER OF OYSTERS STORED BENEATH DRIPPING MECHANICAL UNIT IN WALK IN SEAFOOD DEPARTMENT. PERSON IN CHARGE DISCARDED. VALUE OF $20.
    Location: Walk-in cooler
    Equipment: Walk in cooler
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 06/05/2013Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 06/03/2013Recheck
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice machine
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 05/29/2013Recheck
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: SPROUTS NOT UNDER REFRIGERATION ON SALES FLOOR. KEEP COLD.DISPLAY COOLER ON SALES FLOOR WITH FISH, ROE, ETC.. TO LEFT OF SEAFOOD AREA. COOLER AT IMPROPER TEMPERATURE. PLEASE REPAIR.
    Location: Sales floor
  • Maintaining shellfish tags
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Meat counter
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: OPEN DRINKS AND TWIST TOP DRINKS - SEE ABOVE.
    Location: Meat counter
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Kitchen (back)
    Equipment: Reach in cooler (3 door)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: RAW EGGS STORED ABOVE KIM CHI IN THE 3-DOOR REACH IN COOLER IN CATERING KITCHEN.ON SALES FLOOR COOLER SHELVING, PLEASE ENSURE THAT RAW MEAT IS NOT STORED ABOVE READY TO EAT MEAT.
    Location: Sales floor
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Produce room
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Seafood department
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1) PLEASE CLEAN CUTTING BOARDS IN PRODUCE ROOM AND MEAT ROOM.2) PLEASE CLEAN THE SNEEZEGUARDS FOR FISH ON ICE.3) SOILED SHELVING ABOVE MEAT WRAPPING STATION IN MEAT ROOM.4) SOILED KNIVES IN KNIFE RACKS IN MEAT ROOM, MEAT COUNTER, SEAFOOD.
    Location: Meat room
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (back)
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Kitchen (front)
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat room
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Meat counter
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: UN-USED KITCHEN AREA ON SALES FLOOR - PLEASE CLEAN ALL SINKS AND PREP SURFACES.MEAT COUNTER AND SEAFOOD COUNTER: 1) WRAPPING STATIONS, KNIFE RACKS, MEAT CASE SALES FLOOR: MEAT DISPLAY CASES - PLEASE CLEAN.HALAL MEAT COUNTER; PER WORKER, SAWS,SLICERS, COUNTERS, ETC... WERE LAST CLEANED AND SANITIZED AT 9AM. PLEASE CLEAN AND SANITIZE AT LEAST EVERY 4 HOURS.
    Location: Sales floor
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Produce room
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: PRODUCE ROOM: NO HAND SINK OR ACCESS TO RINSING AREA OR EQUIPMENT WASHING AREA. ENSURE ACCESS OR INSTALL ADDITIONAL HAND SINK AND ASSOCIATED SINKS FOR PRODUCE AREA.MEAT DEPARTMENT BY SEAFOOD - NO HAND SINK DUE TO BROKEN PIPE. DISCONTINUE PREP IN THIS AREA UNTIL REPAIRED.
    Location: Meat counter
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: CLOGGED DRAIN FOR FISH ON ICE. PLEASE REPAIR.
    Location: Seafood department
    Equipment: -
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: CUTTING BOARD STORED ON FLOOR IN SEAFOOD WALK IN COOLER. REMOVE.
    Location: Walk-in cooler
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item. CATERING KITCHEN - LABEL BULK FOOD ITEMS.
    Location: Kitchen
  • Soiled dumpsters and receptacles
    Waste handling units not clean or improperly cleaned.
    Correction: Clean waste handling units at a frequency to prevent build up and in a manner to prevent contamination of food, equipment, utensils or single service items.
    Comments: CLEAN THE SOILED TRASH AND MEAT AND SEAFOOD WASTE BINS.
    Location: Meat counter
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: PLEASE CLEAN THE HOOD FILTERS.
    Location: Kitchen (back)
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding. PRODUCE PREP ROOM ON SALES FLOOR.
    Location: Produce room
  • Floor drains and grading
    Floors not coved, sealed, graded to drain and/or floor drains not present.
    Correction: The floors shall be provided with drains and be graded to drain.
    Comments: FLOORS IN MEAT ROOM HAVE EXCESSIVE STANDING WATER. GRADE FLOOR TO DRAIN IN THIS AREA AS WELL AS SEAFOOD COUNTER. WATER FROM THE MEAT ROOM LEAKS INTO BACK STOREROOM AS WELL.
    Location: Meat room
  • Studs, joists and rafters
    Studs, joists, and rafters exposed to moisture.
    Correction: Studs, joist, and rafters may not be exposed in areas subject to moisture.
    Comments: PRODUCE PREP ROOM - FINISH WALLS AND ENSURE THAT WOOD IS NOT EXPOSED.
    Location: Produce room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Sales floor
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1) LARGE CONTAINER HOLDING WATER NEAR CEILING IN PRODUCE AREA OF SALES FLOOR DUE TO ROOF LEAK. PLEASE REPAIR THROUGHOUT STORE.2) MEAT ROOM: DOORS ARE POTENTIALLY CONTRIBUTING TO A CONDENSATION PROBLEM FROM CEILING, PRIMARILY NEAR SWINGING REAR DOORS. PREP AND MOVEMENT WITHIN MEAT MAY NOT BE USED OR MOVED THROUGH THESE AREAS UNTIL THIS ISSUE IS CORRECTED. IN ADDITION, THERE IS ABOUT 2 INCHES OF WATER ON THE FLOOR, PLEASE DETERMINE AND ELIMINATE THE SOURCE OF THIS ISSUE.3) CHIPPING PAINT ON WALL IN MEAT ROOM.
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat counter
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Meat room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: PLEASE CLEAN: FLOOR AREAS IN UN-USED KITCHEN AREA ON SALES FLOOR, WALLS AND FLOORS AT MEAT COUNTER, MOLDED AND SOILED WALL AREAS NEAR SINKS IN MEAT WALK IN COOLER, FLOOR DRAINS IN SEAFOOD AND MEAT DEPARTMENT
    Location: Seafood department
  • Frozen temperatures
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Location: Sales floor
    Equipment: Display freezer
  • Food equipment classification standards.
    Food equipment does not meet certification or classification standards.
    Correction: Food equipment that is certified or classified for sanitation by an American National Standards Institute accredited certification program will be deemed to comply with the code requirements.
    Comments: MEAT DEPARTMENT AND MEAT WALK IN COOLER: 1) PLYWOOD AND CRATES USED AS PREP SURFACES AND TABLES. PROVIDE STAINLESS STEEL TABLES AND SHELVING.
    Location: Meat room
    Equipment: Wood shelving
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Seafood department
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Display freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Meat counter
    Equipment: Reach in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Back room
    Equipment: Ice bin
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1) LARGE PLASTIC BIN USED TO KILL FISH IS TORN AND HAS BEEN SEWED WITH THREAD. PLEASE REPLACE.2) TWO MEAT AND FISH CHEST FREEZERS ON SALES FLOOR ARE HOLDING 32-38 DEGREES F AND PARTIALLY THAWED. PLEASE REPAIR.3) MEAT DISPLAY CASE IN HALAL AREA HAS EXCESSIVE BUILDUP OF ICE. PLEASE REPAIR/DEFROST.4) SEAFOOD WALK IN COOLER - CONDENSER IS DRIPPING. PLEASE REPAIR.5) ICE MACHINE IN BACK ROOM IS LEAKING. REPAIR.6) REACH IN MEAT COOLER BY HALAL CONDENSATE IS LEAKING ONTO FOOD. MOVE FOOD FROM AREA.
    Location: Sales floor
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1) SEAL HAND SINK TO WALL IN MEAT/SEAFOOD COUNTER AREAS.
    Location: Meat counter
    Equipment: Hand sink
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: MEAT BOXES STORED ON FLOOR IN MEAT ROOM. PLEASE STORE ON SHELVING.
    Location: Meat room
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: SEVERAL BINS OF COOKED FISH CAKES AT SALES FLOOR WITH NO SNEEZEGUARD PROTECTION. PLEASE PROVIDE.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: SOILED APRON CONTAINERS - PLEASE CLEANPLEASE CLEAN SOILED REACH IN (FORMER) COOLERS IN HALAL AREAS.
    Location: Meat counter
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Location: Back room
    Equipment: Ice machine
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Location: Sales floor
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: PROVIDE LIGHT GUARD IN CATERING KITCHEN.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Seafood department
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Sales floor
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Kitchen (back)
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1) SEAFOOD DEPARTMENT HOSE AT END LEAKS AND FLOODS FLOOR; 3-BAY FAUCET (REPAIR LEAK), PREP SINK FAUCET (REPAIR LEAK). REPAIR/REPLACE.2) SALES FLOOR NEAR OLD KITCHEN - PROVIDE FLOOR DRAIN COVER.3) LEAK IN PIPE BELOW 3-BAY SINK IN CATERING KITCHEN. PLEASE REPAIR.4) LEAK IN HAND SINK PIPE IN HALAL AREA. PLEASE REPAIR.
    Location: Meat counter
    Equipment: Hand sink
  • No test kit
    No test kit provided and /or used to measure the concentration of sanitizer.
    Correction: A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided and used.
    Comments: THROUGHOUT ALL DEPARTMENTS.
 05/22/2013Routine
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 04/30/2013Recheck
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 03/29/13:Cut pumpkin at room temperature - store in coolers or label "Display Only - Not for sale" for customers to see inside
    Location: Sales floor
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: STUFF INSIDE HANDSINK
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 03/29/13:Floor drains are not draining properly and old fish water pooling on the floor. Needs to drain properly
    Location: Seafood department
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: 03/29/13:No utensils for bean sprouts provided
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Standing water in seafood department
    Location: Seafood department
 04/02/2013Non-Illness Complaint Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 03/29/13:Cut pumpkin at room temperature - store in coolers or label "Display Only - Not for sale" for customers to see inside
    Location: Sales floor
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: STUFF INSIDE HANDSINK
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 03/29/13:Floor drains are not draining properly and old fish water pooling on the floor. Needs to drain properly
    Location: Seafood department
  • Self service utensils (corrected on site)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: 03/29/13:No utensils for bean sprouts provided
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Standing water in seafood department
    Location: Seafood department
 03/29/2013Non-Illness Complaint Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 03/25/2013Recheck
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: STUFF INSIDE HANDSINK
    Location: Seafood department
    Equipment: Hand sink
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Standing water in seafood department
    Location: Seafood department
 03/22/2013Non-Illness Complaint
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 03/22/2013Recheck
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. CLEAN VEGETABLE SPRAYS2. CLEAN SHELVING ABOVE AND BELOW / FILTERS
    Location: Sales floor
    Equipment: Produce walk in
 03/12/2013Non-Illness Complaint Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach found on meat counter in Halal section.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Broken Balut egg
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Meat room
    Equipment: Walk in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal band saw soiled2. Meat section slicer soiled3. Meat grinder in Halal section.
    Location: Meat counter
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Fish cart blocking hand sink.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in Halal section soiled.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.-------------------------------02/26/13:Meat department handsink with trays inside it
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.-------------------------------02/26/13:Meat department handsink with trays inside it
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.-------------------------------02/26/13:Meat department handsink with trays inside it
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Meat counter
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Seafood department
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hangs below 3-bay rim.
    Location: Meat room
    Equipment: 3-bay
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Coffee maker stored in seafood prep area.
    Location: Seafood department
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Wood cutting board in vegetable packing area.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 2 lights out or missing in Halal walk in cooler.
    Location: Walk-in cooler
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Fruit and vegetables
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Foam plates stored on wet floor. X2
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Kitchen hood cleaning
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: No cover on floor drain in seafood department
    Location: Seafood department
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls soiled in packaging area (dried chilies)
    Location: Sales floor
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 5 gallon buckets of food stored on foor in walk in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • In store packaging (corrected)
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Mexican cheeses not labeled.
    Location: Deli area
    Equipment: Reach in cooler
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Squid salad not labeled near seafood department.
    Location: Sales floor
    Equipment: Reach in cooler
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: cutting boad and boxes stored on 3-bay sink.
    Location: Sales floor
    Equipment: 3-bay
 03/05/2013Recheck
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1. CLEAN VEGETABLE SPRAYS2. CLEAN SHELVING ABOVE AND BELOW / FILTERS
    Location: Sales floor
    Equipment: Produce walk in
 03/05/2013Non-Illness Complaint
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 03/05/2013Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 02/28/2013Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach found on meat counter in Halal section.
    Location: Meat counter
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Broken Balut egg
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Meat room
    Equipment: Walk in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal band saw soiled2. Meat section slicer soiled3. Meat grinder in Halal section.
    Location: Meat counter
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Fish cart blocking hand sink.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in Halal section soiled.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.-------------------------------02/26/13:Meat department handsink with trays inside it
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.-------------------------------02/26/13:Meat department handsink with trays inside it
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.-------------------------------02/26/13:Meat department handsink with trays inside it
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Meat counter
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Seafood department
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hangs below 3-bay rim.
    Location: Meat room
    Equipment: 3-bay
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Coffee maker stored in seafood prep area.
    Location: Seafood department
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Wood cutting board in vegetable packing area.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 2 lights out or missing in Halal walk in cooler.
    Location: Walk-in cooler
  • Dumpster area litter and items (corrected)
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Fruit and vegetables
    Location: Dumpster area
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Foam plates stored on wet floor. X2
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Kitchen hood cleaning
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: No cover on floor drain in seafood department
    Location: Seafood department
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls soiled in packaging area (dried chilies)
    Location: Sales floor
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 5 gallon buckets of food stored on foor in walk in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap (corrected)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Mexican cheeses not labeled.
    Location: Deli area
    Equipment: Reach in cooler
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Squid salad not labeled near seafood department.
    Location: Sales floor
    Equipment: Reach in cooler
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: cutting boad and boxes stored on 3-bay sink.
    Location: Sales floor
    Equipment: 3-bay
 02/26/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach found on meat counter in Halal section.
    Location: Meat counter
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Broken Balut egg
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Meat room
    Equipment: Walk in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal band saw soiled2. Meat section slicer soiled3. Meat grinder in Halal section.
    Location: Meat counter
    Equipment: Slicer
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Fish cart blocking hand sink.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in Halal section soiled.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.
    Location: Sales floor
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.-----------------------------02/19/13;Basket sitting inside seafood dept handsink. Removed.
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Meat counter
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Seafood department
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hangs below 3-bay rim.
    Location: Meat room
    Equipment: 3-bay
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Coffee maker stored in seafood prep area.
    Location: Seafood department
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Wood cutting board in vegetable packing area.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 2 lights out or missing in Halal walk in cooler.
    Location: Walk-in cooler
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Fruit and vegetables
    Location: Dumpster area
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Foam plates stored on wet floor. X2
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Kitchen hood cleaning
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: No cover on floor drain in seafood department
    Location: Seafood department
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls soiled in packaging area (dried chilies)
    Location: Sales floor
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 5 gallon buckets of food stored on foor in walk in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Mexican cheeses not labeled.
    Location: Deli area
    Equipment: Reach in cooler
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Squid salad not labeled near seafood department.
    Location: Sales floor
    Equipment: Reach in cooler
  • Three bay : inappropriate use (corrected)
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: cutting boad and boxes stored on 3-bay sink.
    Location: Sales floor
    Equipment: 3-bay
 02/19/2013Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Roach found on meat counter in Halal section.
    Location: Meat counter
  • Food unsafe (Critical) (corrected on site)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: Broken Balut egg
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Meat room
    Equipment: Walk in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Goat stored in chicken boxes in Halal walk in cooler.2. Ground beef stored above whole muscle meat in dislplay cooler in meat section.3. Raw steak stored over ready to eat food (fried ham egg roll) in display cooler next to seafood department4. Eggs stored on open chili sauce container in kitchen.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected on site)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal band saw soiled2. Meat section slicer soiled3. Meat grinder in Halal section.
    Location: Meat counter
    Equipment: Slicer
  • Hand sink location blocked
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: Fish cart blocking hand sink.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink soiled (corrected on site)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: Hand sink in Halal section soiled.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink improper usage (corrected on site)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: Bleach and newspapers stored in hand sink.
    Location: Sales floor
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Meat counter
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leak on 3-bay sink in Halal.2. Plumbing line not connected at handsink in seafood department.
    Location: Seafood department
    Equipment: Hand sink
  • Air gap
    Insufficient air gap between water inlet and flood level rim.
    Correction: An air gap between water supply inlet and flood level rim of the plumbing fixture, equipment, or nonfood equipment, shall be at least twice the diameter of the water supply and may not be less that 1 inch.
    Comments: Sprayer arm hangs below 3-bay rim.
    Location: Meat room
    Equipment: 3-bay
  • Storage of Personal Items (corrected on site)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: Coffee maker stored in seafood prep area.
    Location: Seafood department
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Wood cutting board in vegetable packing area.
    Location: Sales floor
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 2 lights out or missing in Halal walk in cooler.
    Location: Walk-in cooler
  • Dumpster area litter and items
    Trash areas and enclosures not properly maintained.
    Correction: Trash areas and enclosures shall be maintained free of unnecessary items and litter.
    Comments: Fruit and vegetables
    Location: Dumpster area
  • Single Service/Equipment storage (corrected on site)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: Foam plates stored on wet floor. X2
    Location: Back room
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: Kitchen hood cleaning
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: No cover on floor drain in seafood department
    Location: Seafood department
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls soiled in packaging area (dried chilies)
    Location: Sales floor
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 5 gallon buckets of food stored on foor in walk in cooler.
    Location: Kitchen
    Equipment: Walk in cooler
  • Hand sink/soap (corrected on site)
    No hand soap provided at hand sink.
    Correction: Provide soap.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Kitchen
    Equipment: Hand sink
  • In store packaging
    Packaged food(s) not properly labeled.
    Correction: Food packaged at retail food establishment shall be labeled as specified by law.
    Comments: Mexican cheeses not labeled.
    Location: Deli area
    Equipment: Reach in cooler
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: Squid salad not labeled near seafood department.
    Location: Sales floor
    Equipment: Reach in cooler
  • Three bay : inappropriate use
    Inappropriate use of warewashing sink.
    Correction: A warewashing sink shall not be used for hand washing or as service sink.
    Comments: cutting boad and boxes stored on 3-bay sink.
    Location: Sales floor
    Equipment: 3-bay
 02/18/2013Routine
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 01/31/2013Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 12/27/2012Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment (corrected)
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 11/05/2012Recheck
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Pests inside display case - monitor for pests
    Location: Bakery area
 10/05/2012Non-Illness Complaint Recheck
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: Pests inside display case - monitor for pests
    Location: Bakery area
 10/01/2012Non-Illness Complaint
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Back room
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING10/01/12:SALES MEAT REACH IN COOLER BEING REPAIRED AND ALL THE MEAT IN THE SHOPPING CARTS AT ROOM TEMPERATURE - TAKEN TO A WIC/WIF
    Location: Sales floor
  • Equipment drainage (corrected)
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom (corrected)
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING 10/01/12: YES2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 10/01/2012Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Walls are soiled, peeling paint, etc... - Repair
    Location: Meat room
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING
    Location: Back room
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 09/12/2012Recheck
  • Live animals (corrected)
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Seafood department
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP09/11/12:FRONT SEAFOOD HANDSINK PLUMBING IS DISCONNECTED - REPAIR ASAP
    Location: Meat room
    Equipment: 3-bay
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected on site)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 09/11/12:BEEF KIDNEYS THAWING AT ROOM TEMPERATURE - MOVED OUTSIDE OF TEMPERATURE CONTROLLED ROOM FOR CLEANING - PREP / THAW MEATS BEFORE / AFTER CLEANING
    Location: Back room
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
  • Durability / utensils and equipment
    Equipment and/or utensil(s) not durable.
    Correction: Equipment and utensil(s) shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
    Comments: 09/11/12:1. BARE WOOD USED TO SUPPORT CEILING - WOOD IS NOT A SMOOTH AND CLEANABLE SURFACE - REPAIR CEILING2. RUSTED CARE USED FOR MEAT - DISCONTINUE / RE-COAT / REPLACE / REPLATE
    Location: Meat room
 09/11/2012Recheck
  • Live animals
    Live animals in the operational areas of the retail food establishment.
    Correction: Live animals may not be allowed in the operational areas of a retail food establishment.
    Comments: LIVE TURTLE ON SALES FLOOR - MOVED TO THE BACK TURTLES SPREADS SALMONELLA - FOR SPECIAL ORDERING MUST BE PICKED UP ASAP
  • Food contact cleaning frequency (corrected on site)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: MEAT CUTTING BOARD HAS DEEP CUTS AND SOILED - CLEAN & RE-SURFACE OR REPLACE
    Location: Meat counter
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink location blocked (corrected on site)
    Hand washing facilities not properly located and/or accessible.
    Correction: A hand washing facility shall be properly located and accessible at all times.
    Comments: HALALSEAFOOD
    Location: Seafood department
    Equipment: Hand sink
  • Packaging integrity (corrected on site)
    Packaging integrity has been compromised.
    Correction: Food packages shall be in good condition and protect the integrity of the contents so the food is not exposed to adulteration or potential contaminants.
    Comments: CANS COMPROMISED x 2 - DENTED AND ONE OPENED AT SEAL - REMOVED OFF SHELVING
    Location: Sales floor
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: HAND SINK PLUMBING IS DISCONNECTED AND DRAINING ONTO THE FLOOR - REPAIR ASAP
    Location: Meat room
    Equipment: Hand sink
  • No certified food handler
    No certified food handler per 410 IAC 7-22.
    Correction: Provide a certified food handler.
  • Self service utensils (corrected on site)
    Utensil(s) for ready to eat food(s) at self service operation not provided.
    Correction: Provide suitable utensil(s) or other effective dispensing method(s).
    Comments: NO UTENSILS FOR SMOKED FISH AND NO UTENSILS TO HOLD FISH IN - PROVIDE TONGS WITH BAGS
    Location: Sales floor
  • Equipment drainage
    Equipment compartment(s) not properly draining.
    Correction: Equipment compartments that are subject to accumulation of moisture due to conditions, such as condensation, food or beverage drip, or water from melting ice shall be sloped to an outlet that allows complete draining.
    Comments: SOILED WATER DRAINING INTO A POT - NEEDS TO DRAIN PROPERLY
    Location: Seafood department
    Equipment: -------- Sinks / Warewash ---------
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Seafood department
    Equipment: Hand sink
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Location: Meat counter
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: WATER KIMCHEE, SEAWEED SALAD, ETC...
    Location: Sales floor
 09/10/2012Routine
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Raw fish not discarded from day before. DISCARDED.
    Location: Seafood department
    Equipment: -
  • Unsafe food (Critical) (corrected)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Packaging in the warewhouse with no handsink. Stopped packaging. Items packaged: cut melons.
    Location: Dry storage
 06/14/2012Non-Illness Complaint Recheck
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: Raw fish not discarded from day before. DISCARDED.
    Location: Seafood department
    Equipment: -
  • Unsafe food (Critical) (corrected on site)
    Food is unsafe, misbranded, adulterated or contanimated.
    Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
    Comments: Packaging in the warewhouse with no handsink. Stopped packaging. Items packaged: cut melons.
    Location: Dry storage
 06/13/2012Non-Illness Complaint
  • Maintaining shellfish tags (corrected)
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Seafood department
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide cover for seafood
    Location: Seafood department
    Equipment: Display freezer
  • Shellfish tanks (corrected)
    Molluscan shellfish tanks not properly operated and/or maintained.
    Correction: Molluscan shellfish display tanks shall be operated and maintained in an approved manner.
    Comments: Lobster
 05/23/2012Non-Illness Complaint Recheck
  • Maintaining shellfish tags
    Establishment not maintaining shellstock tags.
    Correction: Shellstock tags from emptied containers must be retained for 90 days.
    Location: Seafood department
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: Provide cover for seafood
    Location: Seafood department
    Equipment: Display freezer
  • Shellfish tanks
    Molluscan shellfish tanks not properly operated and/or maintained.
    Correction: Molluscan shellfish display tanks shall be operated and maintained in an approved manner.
    Comments: Lobster
 05/17/2012Non-Illness Complaint
  • Electrical service (corrected)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cord inside fish tank
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Dairy WIC (milk, juice, balut eggs), moved to one side of the WIC where conditioner still provided cold air2.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Dry storage
    Equipment: Ice bin
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Cutting boards at meat prep counter service area, replace/clean
    Location: Sales floor
  • Cutting surface(s) (corrected)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Meat prep area, replace old cutting board
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: WIF, replace bulbs (same as door that needs to be repaired)
    Location: Dry storage
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Fly strips full of bugs, replace
    Location: Dry storage
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Halal: unused, extra equipment (meat saw), etc...
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Small WIF ceiling, replace2. Meat prep room: walls peeling paint
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Small WIF ceiling, replace2. Meat prep room: walls peeling paint
    Location: Walk-in cooler
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Warehouse under pallets
    Location: Dry storage
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair door
    Location: Dry storage
    Equipment: Walk in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Kitchen WIC: Containers of food on floor2. Seafood: Foam containers on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Kitchen WIC: Containers of food on floor2. Seafood: Foam containers on floor
    Location: Meat room
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Water kimchee (korean radish, water, salt, chili pepper, etc...)
    Location: Sales floor
    Equipment: Reach in cooler
 04/18/2012Recheck
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Windex on prep area
    Location: Seafood department
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen shrimp in standing water. Thaw in WIC/under cool running water
    Location: Seafood department
 04/18/2012Illness Complaint Recheck
  • Electrical service (corrected on site)
    Electrical service equipment, and/or outlet(s) and fixture(s) not properly installed and/or maintained.
    Correction: Electrical service equipment, outlet(s) and fixture(s) shall be properly installed and maintained in good and safe working condition.
    Comments: Extension cord inside fish tank
  • Cold holding (corrected on site)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Dairy WIC (milk, juice, balut eggs), moved to one side of the WIC where conditioner still provided cold air2.
    Location: Kitchen
    Equipment: Walk in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Location: Dry storage
    Equipment: Ice bin
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: Cutting boards at meat prep counter service area, replace/clean
    Location: Sales floor
  • Cutting surface(s)
    Cutting surface(s) in poor condition.
    Correction: Surfaces, such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
    Comments: Meat prep area, replace old cutting board
    Location: Walk-in cooler
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: WIF, replace bulbs (same as door that needs to be repaired)
    Location: Dry storage
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: Fly strips full of bugs, replace
    Location: Dry storage
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: Halal: unused, extra equipment (meat saw), etc...
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Small WIF ceiling, replace2. Meat prep room: walls peeling paint
    Location: Walk-in cooler
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Small WIF ceiling, replace2. Meat prep room: walls peeling paint
    Location: Walk-in cooler
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: Warehouse under pallets
    Location: Dry storage
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: Repair door
    Location: Dry storage
    Equipment: Walk in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Kitchen WIC: Containers of food on floor2. Seafood: Foam containers on floor
    Location: Kitchen
    Equipment: Walk in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Kitchen WIC: Containers of food on floor2. Seafood: Foam containers on floor
    Location: Meat room
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Water kimchee (korean radish, water, salt, chili pepper, etc...)
    Location: Sales floor
    Equipment: Reach in cooler
 04/10/2012Routine
  • Toxic material(s) separation (corrected on site)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: Windex on prep area
    Location: Seafood department
  • Thawing (corrected on site)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: Frozen shrimp in standing water. Thaw in WIC/under cool running water
    Location: Seafood department
 04/10/2012Illness Complaint
  • Frozen temperatures (corrected on site)
    Frozen food(s) not maintained at proper temperature.
    Correction: Stored frozen food(s) shall be maintained frozen and should be stored at 0 degrees F.
    Comments: Display freezers stopped, in-house worker corrected equipment
    Location: Sales floor
    Equipment: Freezer drawers
 03/23/2012Non-Illness Complaint
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: Walk in freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 01/03/12: Halal: Apron and chopsticks inside handsink.
    Location: Meat room
    Equipment: Hand sink
  • Lubricant specifications (corrected)
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
  • Consumer self service utensils (corrected)
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
  • Cove molding (corrected on site)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.02/14 1. Halal almost finish w/ cove molding
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.02/14 1. Halal almost finish w/ cove molding
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.02/14 1. Halal almost finish w/ cove molding
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.02/14/12: 1. Kitchen: below handsink, cover hole2. Meat prep room, paint/repair walls that are peeling. Repair water damage or ceiling seams in meat prep room.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.02/14/12: 1. Kitchen: below handsink, cover hole2. Meat prep room, paint/repair walls that are peeling. Repair water damage or ceiling seams in meat prep room.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.02/14/12: 1. Kitchen: below handsink, cover hole2. Meat prep room, paint/repair walls that are peeling. Repair water damage or ceiling seams in meat prep room.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Dry storage
    Equipment: Ice machine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Produce room
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
 02/15/2012Recheck
  • CO2 tanks unrestrained (corrected)
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: Walk in freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 01/03/12: Halal: Apron and chopsticks inside handsink.
    Location: Meat room
    Equipment: Hand sink
  • Lubricant specifications (corrected)
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: Hand sink
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials (corrected)
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability (corrected)
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
  • Cove molding (corrected on site)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.02/14 1. Halal almost finish w/ cove molding
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.02/14 1. Halal almost finish w/ cove molding
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.02/14 1. Halal almost finish w/ cove molding
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.02/14/12: 1. Kitchen: below handsink, cover hole2. Meat prep room, paint/repair walls that are peeling. Repair water damage or ceiling seams in meat prep room.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.02/14/12: 1. Kitchen: below handsink, cover hole2. Meat prep room, paint/repair walls that are peeling. Repair water damage or ceiling seams in meat prep room.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.02/14/12: 1. Kitchen: below handsink, cover hole2. Meat prep room, paint/repair walls that are peeling. Repair water damage or ceiling seams in meat prep room.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided (corrected on site)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided (corrected)
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.02/14/12: 1. Ice machine has smaller gap2. Seal bottom of WIF door in warehouse to keep cold air in
    Location: Dry storage
    Equipment: Ice machine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Produce room
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Uncovered foods (Critical) (corrected)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
  • Consumer self service utensils (corrected)
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
 02/14/2012Recheck
  • Back flow device
    No backflow prevention device provided.
    Correction: A plumbing system shall be installed to preclude backsiphonage of solid, liquid, or gas contamination into the water supply system at each point of use at the retail food establishment.
    Location: Seafood department
    Equipment: Prep sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE A PAPER TOWEL IN A DISPENSER AT THE HAND SINK IN THE NEW SEAFOOD ISLAND.
    Location: Seafood department
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: OVER THE NEW SEAFOOD ISLANDSEAFOOD DEPT. OVER FISH CUTTING TABLE
    Location: Seafood department
  • Drainage system design/installation
    Establishment drainage systems not properly designed or installed.
    Correction: Retail food establishment drainage systems, including grease traps, that convey sewage shall be designed and installed properly.
    Comments: A CUT OUT IS NEEDED ON THE DRAIN GRATE FROM THE FISH PREP SINK TO PREVENT WATER FROM POOLING AROUND THE DRAIN.
    Location: Seafood department
    Equipment: Prep sink
 02/10/2012Pre-Licensing Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 01/03/12: Halal: Apron and chopsticks inside handsink.
    Location: Meat room
    Equipment: Hand sink
  • Lubricant specifications (corrected)
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
  • Consumer self service utensils
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Ice machine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Produce room
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
 02/10/2012Recheck
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: PROVIDE A PAPER TOWEL IN A DISPENSER AT THE HAND SINK IN THE NEW SEAFOOD ISLAND.
    Location: Seafood department
    Equipment: Hand sink
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: OVER THE NEW SEAFOOD ISLAND
    Location: Seafood department
 01/26/2012Pre-Licensing
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency (corrected)
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 01/03/12: Halal: Apron and chopsticks inside handsink.
    Location: Meat room
    Equipment: Hand sink
  • Lubricant specifications (corrected)
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge (corrected)
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage (corrected)
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed (corrected)
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
  • Consumer self service utensils
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Ice machine
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Produce room
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information (corrected)
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
 01/26/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 01/03/12: Halal: Apron and chopsticks inside handsink.
    Location: Meat room
    Equipment: Hand sink
  • Lubricant specifications (corrected)
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
  • Consumer self service utensils
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Ice machine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Produce room
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
 01/10/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.01/03/12: 1. Balut eggs over kimchee. Store kimchee over balut eggs.
    Location: Sales floor
    Equipment: Reach in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity (corrected)
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 01/03/12: Halal: Apron and chopsticks inside handsink.
    Location: Meat room
    Equipment: Hand sink
  • Lubricant specifications (corrected)
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Consumer self service utensils
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Ice machine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Produce room
  • Food storage (corrected on site)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.01/03/12: 1. Fruit on the floor in the produce area.2. Ginger on the floor in the warehouse.3. Napa cabbage and root vegetables on the floor.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Hair restraints (corrected)
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
 01/03/2012Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Lubricant specifications
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Ice machine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
  • Consumer self service utensils
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
 12/23/2011Recheck
  • CO2 tanks unrestrained
    Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
    Comments: 1. Seven (7) large propane tanks inside warehouse. Propane tanks for forklifts give off strong smell of exhaust.
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Halal, open drink inside hand sink.
    Location: Meat counter
    Equipment: Hand sink
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.
    Location: Sales floor
    Equipment: Reach in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Yogurt stored under raw meats (bacon and chorizo sausage).2. Raw sausage stored over queso cheese.3. Meat display case, chicken stored with beef.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Halal meat display cooler soiled inside and exterior. Clean inside and outside.2. Meat department, knife rack, cutting boards, etc... soiled.
    Location: Meat room
    Equipment: reach in freezer
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Food contact cleaning frequency
    Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
    Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
    Comments: 1. Halal meat area (slicer, grinder, etc...)2. Seafood department equipment (prep tables, etc...)3. Meat department equipment (grinder, slicer, etc...)Not being cleaned every 4 hours in continuous use. Cleaned once or twice a day. Need to increase cleaning frequency.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Dry storage
    Equipment: ------------ Miscellaneous -----------
  • Hand sink capacity
    Inadequate number of hand washing sinks.
    Correction: Provide adequate number of hand washing sinks.
    Comments: 1. Food packaging in dry storage area (dried fruits, etc...)2. Seafood area on sales floor Discontinue use of packaging in warehouse area and seafood area on sales floor. NOT APPROVED.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Lubricant specifications
    Food-contact lubricants do not meet specifications.
    Correction: Lubricants shall meet the requirements if they are used on food-contact items or surfaces.
    Comments: 1. Halal area, "Car Brake Cleaner" lubricant. Potentially used with food equipment. use a food grade lubricant.
    Location: Meat room
    Equipment: Prep table
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Walk in cooler
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Kitchen
    Equipment: 3-bay
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical) (corrected on site)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat counter
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Seafood department
    Equipment: ------------ Miscellaneous -----------
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: Hand sink
  • Plumbing system / repair (Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Halal area, WIC condensate line and waste water line (from handsink and 3-bay) does not drain properly.2. Halal WIC, condensate line insulation cover is coming off and dripping non-potable water over open meat. Cover the condensate lines. Move meat containers away from condensate lines until repair.3. Kitchen 3-bay sink faucet leaks.4. Non-NSF approved equipment for meat prep area and seafood department (waste water draining into a pot in seafood area).5. Meat counter hand sink temporary closed until handsink repair. 6. Hose in seafood WIC leaking onto seafood.7. Meat room handsink and 3-bay plumbing drains onto floor and not into drain. Soiled water on floor.8. 3-bay in meat room clogged with old meat debris.9. Seafood area 2 makeshift walls holding fish, water pooling inside. Need to drain.
    Location: Meat room
    Equipment: 3-bay
  • Hot water/capacity
    Hot water system not sufficient capacity for peak demands.
    Correction: Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the retail food establishment.
    Comments: 1. Halal meat area has a 6-gallon hot water tank. Not sufficient to provide enough hot water for hand washing and warewashing. Install a 30-gallon hot water tank.
    Location: Meat counter
    Equipment: ------------ Miscellaneous -----------
  • Unapproved food contact materials
    Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
    Correction: Use approved materials for utensils and food contact surface(s).
    Comments: 1. Warehouse, trash bags used to cover kimchee and dried foods. Use a food grade approved bag.2. Warehouse area and WIC with kimchee in unknown container. Provide documentation of uses approved food container.
    Location: Dry storage
    Equipment: Walk in cooler
  • Hair restraints
    Food employees not wearing proper hair restraint.
    Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
    Comments: 1. Halal area2. Meat area.3. Seafood area.
  • Duties of Person-in-charge / Employee Knowledge
    Person-in-charge not ensuring employees follow safety guidelines as outlined in section 119 of this code.
    Correction: Refer to section 119 of code to ensure duties of person-in-charge are implemented.
    Comments: 1. Seafood area open to customers on left end.
  • Non sewage liquid drainage
    Nonsewage liquids drained in an unapproved manner.
    Correction: Condensate drainage and other nonsewage liquids and rainwater shall be drained from the point of discharge to disposal.
    Comments: 1. Halal area, condensate drain not draining properly. Draining on the floor. Drain to floor drain, not across walkway or bucket.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Black reach in cooler has employee food. Keep employee food and customer food separate.
    Location: Kitchen
  • Lighting intensity
    Inadequate lighting intensity.
    Correction: Provide adequate lighting.
    Comments: 1. Meat WIC light out. 2. Milk/Juice WIC3. Meat prep area.
    Location: Meat room
  • Air dry (equipment and/or utensil(s))
    Equipment and/or utensil(s) not air dried or properly drained before use.
    Correction: Use approved methods of air drying.
    Comments: 1. Grinder pooling water.
    Location: Kitchen
  • Pests/rodents removed
    Dead pests not removed.
    Correction: Remove dead pests at frequent intervals to avoid accumulation.
    Comments: 1. Sticky traps with dead mice behind eggs display case. Remove and clean up debris.
    Location: Sales floor
  • Consumer self service utensils
    No dispensing utensil present for self service.
    Correction: Food dispensing utensil(s) shall be available for each container displayed at a consumer self-service unit, such as a buffet or salad bar.
    Comments: 1. No utensils provided for customers for dispensing frozen bread in reach in cooler.
    Location: Sales floor
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Meat room
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Foam meat trays on floor in meat room and dry storage area.2. Foam meat trays on floor in warehouse by food packaging area.
    Location: Dry storage
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Provide documentation for cleaning. No tag to show date of last cleaning.
    Location: Kitchen
  • Floors, walls, ceilings cleanability
    Floors, walls and ceilings not smooth and easily cleanable.
    Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
    Comments: 1. Two (2) half walls made of concrete/concrete block soiled with fish water.
    Location: Seafood department
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat counter
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Sales floor
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Halal WIC wall and display needs cove molding. Install.2. Milk/juice WIC3. Meat prep area, mold on cove molding. Clean.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Meat room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Dry storage
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Halal WIC floor is missing half tile. Remove all tiles or re-install tiles for even surface and seal the floor.2. Warehouse WIC ceiling leakage in lights. Inspect water leak/water damage and repair.3. Meat WIC has several holes with missing outlet covers. Cover.4. Kitchen has open outlet boxes. Cover.5. Pits in floor (meat area, seafood department, etc...) holding soiled water. 6. Meat prep area walls are peeling.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Rinsing and thawing shrimp in big baskets with metal slotted basket utensil. Use NSF approved equipment (sink) or thaw in walk in cooler.
    Location: Seafood department
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Meat counter
    Equipment: ----------------- Coolers ----------------
  • Thermometer, provided
    Cold and hot holding equipment used to store potentially hazardous food is not equipped with at least one thermometer that is located to allow easy viewing of the temperature display.
    Correction: Cold or hot holding equipment used for potentially hazardous foods shall be designed to include and shall be equipped with at least 1 temperature measuring device that is located to allow for easy viewing.
    Comments: 1. Halal meat display cooler.2. Sales floor reach in chest cooler (holding egg roll wrappers/durian/soba noodles).Provide thermometers or repair digital thermometer.
    Location: Sales floor
    Equipment: ----------------- Coolers ----------------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Meat room
    Equipment: Walk in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Walk in freezer
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Kitchen
    Equipment: ------------ Miscellaneous -----------
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Halal WIC door does not close. Repair with lock or 2. Warehouse area WIF door is in disrepair. Replace/repair.3. Kitchen hood is coming apart. Tape is not holding the metals together.4. Warehouse area WIF ice build up due to large gaps between boards that are pieced together on the ceiling.5. Warehouse ice machine has large gap on top.
    Location: Dry storage
    Equipment: Ice machine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Roast chestnuts on floor. Place on shelving.
    Location: Dry storage
  • Uncovered foods (Critical)
    Foods are uncovered
    Correction: Store food in packages, covered containers or wrappings.
    Comments: 1. Warehouse WIF foods open. Cover.
    Location: Dry storage
    Equipment: Walk in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Inadequate sneeze guard and unauthorized seafood area.
    Location: Sales floor
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Durian section of reach in cooler is soiled. Clean.
    Location: Sales floor
    Equipment: Reach in cooler
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Cooktop soiled.
    Location: Kitchen
    Equipment: Stove
  • Hand sink/towels (corrected on site)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Meat counter
    Equipment: Hand sink
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. Halal meat area handsink no towels.
    Location: Kitchen
    Equipment: Hand sink
  • In store label information
    Packaged food(s) not properly labeled.
    Correction: Provide (1) Common name. ( 2) List of ingredients in descending order of predominance by weight. (3) The quantity of contents. (4) The name and place of business
    Comments: 1. Display for made in store products (chili hot sauce, ssam jang spicy bean sauce) needs a proper ingredient list on sticker.
    Location: Sales floor
    Equipment: Reach in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Sales floor
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Seafood department
    Equipment: Walk in cooler
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Meat room
  • Light shields
    Light bulbs not shielded, coated, or otherwise shatter resistant.
    Correction: Light bulbs shall be shielded, coated, or otherwise shatter resistant.
    Comments: 1. Milk/juice WIC2. Warehouse area WIF x 33. Meat area x 64. Seafood WIC5. Meat prep area x 3
    Location: Dry storage
  • Covered trash can in womens restroom
    No covered trash can for womens restroom.
    Correction: Provide a covered trash can.
    Location: Womens restroom
 12/22/2011Routine

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