99 RANCH SUPERMARKET - GROCERY

Multiple flies observed in receiving area of the back warehouse. [CA] Food facility shall be kept free of flies and fly activity.

Three compartment warewash sink located in the produce prep area is obstructed from use with equipment stored on and in the basins of the sink. [CA] The three compartment warewash sink shall be available for use to properly wash, rinse, and sanitize utensils and other food contact equipment.

At time of inspection, the door at the receiving dock is kept opened. [CA] Keep doors connecting to outside closed when not in use to prevent the entrance of vermin.

Major dents on the rim or seams of canned food on shelves of sales floor.[CA] Cans with dents on the rim or seams must be removed from sale.

Observed multiple canned foods on the display for sale with dents on the seams or rim of the cans. [CA] Cans with dents on the rim or seams must be removed from sale.

Observed containers of food stored on the floor inside the walk-in cooler located in the back of the facility. [CA] Store food a minimum of 6 inches off the floor to protect the food from contamination and allow adequate space for ease of frequent cleaning.

Observed raw chicken stored above raw pork inside the meat department's walk-in cooler. [CA] Raw food shall be properly stored in order of it's minimum internal cooking temperatures to prevent cross contamination. For example raw chicken with a minimum internal cooking temperature of 165F shall be stored separate or below raw pork with a minimum internal cooking temperature of 145F.

Observed wiping towels used, reused, and stored on prep surfaces at the meat department and the produce prep room. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed potentially hazardous food thawing in standing water at the three compartment sink in the meat department. [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.

Observed employees using the three compartment sink to thaw food at the meat compartment. [CA] Thawing of food shall be completed using the food preparation sink.