MANILA ORIENTAL MARKET

Repeated violaiton: There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.

Repeated violation: Some food products on boxes were stored directly on the floor or on milk crate inside the meat and meat walk-in cooler and freezers as well as the back dry storage make-shift storage room. [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 approved shelf or dunnage rack.

Repeated violation: Couple of wet/soiled wiping cloths were stored on the meat department's counters and wash sinks. [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).

Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

The produce preparation tables are soiled with dirt buildup. [CA] Please provide approved cutting boards for packaging the produce. Until cutting boards are provided, please wash, rinse, and sanitize the preparation table at least every four hours. Employee washed the cutting board with wiping cloths soaked with sanitizer(SA).

The handwash station in the meat department was not working at all. [CA] Restore both cold and hot water supply to the handwash station. Until the water supply are restored on the handwash station, employees may wash their hand in the three compartment warewash sink (SA)

Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Couple of wet/soiled wiping cloths were stored on the meat department's counters and wash sinks. [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).

The white freezers in the meat department and produce area are not NSF/ANSI approved or ETL/UL sanitation listed one. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one.

Employee was observed washing dishes in the seafood's three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Some food products on boxes were stored directly on the floor or on milk crate inside the meat and meat walk-in cooler and freezers as well as the back dry storage make-shift storage room. [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 approved shelf or dunnage rack.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

The maximum water temperature on the manual three compartment wash sinks located on the meat, seafood, and product wash station was measured at 90 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. Since the manager could not adjust the water temperature to 120 oF, the open food preparation areas operation are closed. Please contact the district inspector for a follow-up inspection.

Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Repeated violation: There was no functional thermometer inside of the meat display case. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

Repeated violation: There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.

Repeated violation: Eviscerated fish products were stored open on the customer self-serve stations. [CA] To prevent possible contamination, open food products must be stored in sneeze guarded display case or individually wrapped containers.

Some food products on boxes were stored directly on the floor or on milk crate inside the meat and meat walk-in cooler and freezers as well as the back dry storage make-shift storage room. [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 approved shelf or dunnage rack.

The maximum water temperature on the manual three compartment wash sinks located on the meat, seafood, and product wash station was measured at 90 OF. [CA] Adjust the water heater temperature to raise the water temperature on the manual three compartments sink to 120 OF. The PIC raised the water temperature to 120 oF (COS).

Meat products were stored directly on shopping carts in the meat department area. [CA] To prevent possible contamination, please do not store any open food products on the shopping cart. Eviscerated fish products were stored open on the customer self-serve stations. [CA] To prevent possible contamination, open food products must be stored in sneeze guarded display case or individually wrapped containers.

Boxes of single use and other utensils were stored on the floor back in the storage area. Some working equipment were stored on the floor in the meat department as well. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Couple of wet/soiled wiping cloths were stored on the meat department's counters and wash sinks. [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).

Employee was observed washing dishes in the seafood's three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

There is excessive water and food residue accumulation on the floors of the meat and seafood department's floor and floor sinks. [CA] Conduct a thorough and regular cleaning on the floor and floor sink areas. There is a heave stain and rust buildup on the metal and wood guards located inside the meat and seafood preparation and walk-in cooler areas. [CA] Paint or replace the stained/corroded and peeling wood and wood guards immediately.

There is a gap between the screen door and the finish concrete floor in the meat department's walk-in cooler back door. [CA] To prevent insect/rodent infestation, please install a weatherstripping on the screen door. Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area.

Soap was being disposed from a gallon hand soap container in the seafood's handwash station. [CA] Please re-install the soap disposer immediately.

There was no functional thermometer inside of the meat display case. [CA] To monitor the ambient air temperature of the units, please install a functional thermometer on all refrigeration units.

The white freezers in the meat department and produce area are not NSF/ANSI approved or ETL/UL sanitation listed one. [CA] Equipment used in the facility must be commercial grade one. Replace the grinder with an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation) equipment one.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.