HASHI MARKET - GROCERY

1. One of the handwash sink at the produce prep area was observed completely blocked. [Corrective Action] Ensure handwash sinks are easily accessible at all times. 2. Paper towels were not maintained inside the paper towel dispenser at the handwash station at the seafood area. [Corrective Action] Ensure paper towels are maintained in the paper towel dispenser.

1. Multiple areas of broken floors, cove base at the sales floor and in the butcher department. [Corrective Action] Maintain floors and cove base in good condition. 2. Hole in the wall observed near the live lobster tank and prep sink at the butcher area. [Corrective Action] Seal all holes in the wall. 3. Grime accumulation on the walls in the butcher packing area. [Corrective Action] Thoroughly clean all of the walls.

1. Walk-in freezer door observed heavily damaged allowing air to escape and inside metal panel frayed with sharp metal protruding outwards that may cause accidental cut to workers. [Corrective Action] Repair or replace the walk-in freezer door. 2. Observed evaporator in the produce walk-in cooler to be leaking water. [Corrective Action] Ensure equipments are working properly. Repair to stop the leak. 3. Multiple butcher meat trays were observed damaged. [Corrective Action] Discard damaged butcher meat trays.

Grime accumulation inside the System D4C Coooler. [Corrective Action] Thoroughly clean and maintain clean.

1. Oyster tag was completely covered with ice in the System C6 Cooler. [Corrective Action] Display the oyster tag so that it is clearly visible to the customers. 2. Oyster tags from the last 90 days were observed stuffed into a bag. [Corrective Action] Molluscan shellfish shall have shellstock tags and shall be properly stored and displayed, all shellstock tags shall be kept in chronological order for 90 days after harvest date.

1. Multiple refrigeration units were observed not maintaining proper cold holding temperature of 41 degrees Fahrenheit or below. [Corrective Action] Ensure refrigeration units are able to maintain proper cold holding temperature of 41 degrees Fahrenheit or below. Do not use refrigeration units to store Potentially Hazardous Foods until it has been properly serviced by a qualified technician. 2. Observed the meat display case not working. No foods are currently stored in the meat display case. [Corrective Action] Ensure refrigeration units are properly working.

Potentially Hazardous Foods in the coolers on aisle #1 and system C6 cooler measured at 59 - 67 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. [Suitable Alternative] Potentially Hazardous Foods in those refrigeration units were voluntarily discarded or returned to vendor.

1. Water leak at the aquarium pumps. [Corrective Action] Repair to stop the leak. 2. Loose faucet observed at the handwash sink in the women's restroom. [Corrective Action] Secure the faucet.

Lack of paper towels in the paper towel dispenser at the meat service line. Another fully stocked handwash station nearby. [Corrective Action] Ensure paper towels are stocked in the paper towel dispenser at all times.

1. Mold like substance on the ceiling in the meat packing room. [Corrective Action] Thoroughly clean and maintain clean. 2. Broken cove base tiles in the meat packing room near the 3 compartment sink and the band saw. [Corrective Action] Repair the cove base. 3. The FRP panel observed separating from the wall in the meat packing room. [Corrective Action] Maintain wall in good condition. 4. Broken walls observed in the hallway between the restroom and the meat service line. [Corrective Action] Maintain wall in good condition.

1. Accumulation of old milk residue on the milk racks in the walk-in cooler. [Corrective Action] Thoroughly clean and maintain clean. 2. Dust on the fan guards on the evaporators in the meat packing room. [Corrective Action] Thoroughly clean and maintain clean.