BONFARE MARKET #12

There is some slime buildup on the floor back in the janitorial sink. There also are some spider web nets on the wall near the gas cylinder storage area. [CA] Conduct a regular thorough cleaning on the floor and wall of the store.

There was no functional thermometer on the hot holding display case. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units. There was not a functional prob thermometer to measure the internal temperature of the cold and hot food products. [CA] Provide an approved prob type thermometer and use it with a regular calibration and sanitization.

Repeated violation: Compressed gas cylinders used for the soda dispenser were not chained to a secure stand. [CA] To prevent possible accident from falling compressed gas cylinder, all the cylinders must restrain to a secure stand. Working utensils including the ice scoop were stored on unclean surface. [CA] All reusable utensils must be stored in clean container/surface in between use.

Some potentially hazardous food stored on the deli's hot case wings and cooked potatoes were measured between 120 °F and 130 °F. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The store manager said all the food products were cooked less than two hours, and he is told to either reheat the products to 165 OF and keep them at or above 135 oF or time code all to use within the next two hours. He reheated the products to 165 OF (COS).