DAI THANH SUPERMARKET 3

Repeated violation: Multiple drain and houseflies were observed in the meat department preparation, the produce wash area, and back in the receiving areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

There was a heavy slime buildup inside the ice machine located in the meat department. [CA] Conduct a thorough cleaning on the ice machine immediately.

Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the produce and meat department preparation tables. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy slime and mold-like growth was observed on the floor sink located below meat display cases.. [CA] Conduct a thorough and regular cleaning on the floor areas. There are some damaged/broken or missing floor tiles inside the produce walk-in cooler. There also are some damaged coving and floor tiles in the meat processing areas. [CA] Replace the damaged/broken or missing floor tiles immediately.

There was a very slow drain from one of the floor sinks located below the fish tank. [CA] Clean the floor sink immediately.

Repeated violation: 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.

Repeated violation: Multiple wet/soiled wiping cloths were stored on the meat, seafood, and produce preparation 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).

Repeated violations: Many food products on boxes were stored directly on the floor or on milk crate inside the produce, meat, and seafood storage coolers. Some food products were stored directly on the floor in the meat department as well. [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: Some individually packaged produce, meat, snacks, and others packaged 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.

Some individually packaged produce, meat, snacks, and others packaged 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.

There was no paper towel supply on the handwash sink located by the produce wash station. There was no paper towel supply on the meat department's handwash station as well. [CA] Provide soap and paper towel supplies for the handwash immediately. The person in charge refilled the supplies (COS).

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.

Some potentially hazardous foods stored on one of the meat display case and seafood products stored inside the seafood walk-in cooler were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

Repeated violation: Food residue and slime buildup was observed on the floor and the floor sinks located below the produce and meat department preparation tables. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy slime and mold-like growth was observed on the floor sink located below meat display cases.. [CA] Conduct a thorough and regular cleaning on the floor areas. There are some damaged/broken or missing floor tiles inside the produce walk-in cooler. There also are some damaged coving and floor tiles in the meat processing areas. [CA] Replace the damaged/broken or missing floor tiles immediately.

Excessive trash and garbage accumulation was observed back in the facility. [CA] Please conduct a thorough and regular cleaning of the property. Trash and garbage must be properly collected and disposed.

Employee belongings including clothes and backpacks were stored on the utensil and food storage shelves. [CA] Employee belongings must be stored in designated area. A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

Employee was observed washing dishes in the meat department'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 was heavy dirt and slime buildup on the three compartment warewash sinks located in the produce and meat department areas. [CA] Conduct a regular thorough cleaning on the sinks

Multiple drain and houseflies were observed in the meat department preparation, the produce wash area, and back in the receiving areas. [CA] Eliminate all insects and rodents from the facility by a legal method.

Multiple wet/soiled wiping cloths were stored on the meat, seafood, and produce preparation 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).

Many food products on boxes were stored directly on the floor or on milk crate inside the produce, meat, and seafood storage coolers. Some food products were stored directly on the floor in the meat department as well. [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.

Couple of houseflies were observed in the produce department preparation and back in the receiving areas. [CA] Eliminate all insects and rodents from the facility by a legal method. Multiple household plastic fly traps were observed above the open foods in the produce storage shelves. [CA] To prevent adulteration of the food products, please do not hang fly traps on food preparation, service, and storage areas. Fly control must be done with proper cleaning of the facility. If fly control methods are going to be used in the facility, they must be commercial standard one. drain flies were observed back in the preparation and wash areas.

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

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [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.

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).

Food residue and slime buildup was observed on the floor and the floor sinks located below the produce and meat department preparation tables. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy slime and mold-like growth was observed on the floor sink located below meat display cases.. [CA] Conduct a thorough and regular cleaning on the floor areas. There are some damaged/broken or missing floor tiles inside the produce walk-in cooler. There also are some damaged coving and floor tiles in the meat processing areas. [CA] Replace the damaged/broken or missing floor tiles immediately.