THIEN THANH MARKET

Water temperature at 3 comp sinks and prep sink measured 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Inoperable thermometers observed in meat department cold display cases. [CA] A thermometer +/- 2°F shall be provided and correctly located in each cold holding unit containing potentially hazardous foods. Place thermometer where it is easily visible while checking refrigerator temperature.

Minor dents observed on multiple canned food items. [CA] Ensure dented cans are removed from sales floor at all times. Bloated or leaking cans shall be discarded immediately.

Boxed and bagged food are stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Hand sinks at the produce department and meat departments were partially blocked by containers. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Cutting boards in the produce department are heavily scored and not properly cleaned. [CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.

Meat being thawed in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Hot water at the 3-comp sink was measured at 115F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.