LUCKY 7 SUPERMARKET - MARKET

Accumulation of grime observed on door handles of walk-in refrigerators and freezers. Heavy accumulation of grime observed on storage racks in walk-in refrigerators and freezers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed cases and containers of food stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed cardboard case of food stored directly on top of an opened container of frozen diced chicken inside the walk-in freezer. [CA] All food shall be separated and protected from possible contamination.

Numerous live flies observed throughout the facility. [CA] Use any and all approved methods to abate live flies.

Hand wash station at the meat department by the walk-in refrigerators obstructed with equipment parts maintained inside the wash basin. Hand wash station at the produce preparation room partially obstructed with a rolling cart. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Heavy accumulation of grime and debris observed on floors throughout the facility: - Walk-in refrigerators and freezers. - Warehouse underneath pallets. [CA] Walls and/or floors in food preparation area shall be kept clean. Regularly clean under equipment to prevent accumulation of debris. Observed numerous missing ceiling panels throughout the facility. [CA] Ceilings of all rooms where nonprepackaged food is handled shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable.

Hot water at three-compartment sinks throughout the facility slowly reaches up to 100F, but does not meet the minimum requirements. [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. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility. Hand wash sink on the left side of the deep fryer and the seafood department lack adequate supply of hot water. When turn on, only a small stream of warm water is provided. Employee stated that a work order has been opened to repair faucets. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided. Warm water at numerous hand wash stations throughout the facility did not meet the minimum warm water requirements and measured between 70F to 80F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

5+ live flies observed at the meat and seafood department at the end opposite of the walk-in refrigerators. [CA] Use any and all approved methods to abate live flies. Trail of ants observed on wall above the hand wash station next to the fish cleaning sink. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed domestic ant and roach spray on floor below the three-compartment sink between the two walk-in refrigerators. This Division observed sweet odor around the sink and presence of dead ants inside the hand wash station next to the three-compartment sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Posted "pass" placard was removed from the facility entrance. [CA] The placard shall be posted and clearly visible to the general public and patrons entering the food establishment.

Both three-compartment sinks at the meat and seafood department at opposite ends, and the three-compartment sink at the produce department lack hot water. Water measured at 100F. Hand wash stations lacks hot water and observed slow to reach a measured temperature of 97F. [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. Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Heavy build up of grime observed on door handles into the walk-in refrigerator on the left and on the swinging doors on the right side walk-in refrigerator. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.