ROUTINE INSPECTION
Note: Food safety manager certificate: Thanh Troung - 10/31/2029
6 reported violations
- K30: Food storage: food storage containers identified
Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. Boxes of some food products were also stored in the back of the facility. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack. Relocate the food product from the back into the storage area of the store.
- K06: Adequate handwash facilities supplied, accessible
There was no soap supply on one of the meat department's handwash stations. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).
- K08: Time as a public health control; procedures & records
There was no time/temperature log for/on the sandwiches and lunch bowls stored on the register area. The manager said the food products were made and delivered from the main kitchen located at the Gish Rd exactly two hours ago. [CA] Any food product stored outside the safe temperature zone (room temperature) must be monitored using time/temperature log. he time coded the food products to be used within the next two hours.
- K40: Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
- K32: Food properly labeled and honestly presented
Some individually packaged desserts and snacks, and others made in the facility but stored on the self-serve area do not have any label. [CA] Food prepackaged in a food facility shall bear a label that complies with the labeling requirements prescribed by the Sherman Food, Drug, and Cosmetic Law, Part 5 and label information shall include: 1. The common name of the food 2. If made from two or more ingredients, a list of ingredients in descending order of predominance by weight, including a declaration of artificial color or flavor and chemical preservatives, if contained in the food. 3. An accurate declaration of the quantity of contents. 4. The name and place of business of the manufacturer, packer, or distributor.
- K27: Food separated and protected
Eviscerated fish was stored open on the customer self-serve station. [CA] To prevent possible contamination, open food products must be stored in sneezed display case or individually wrapped containers.