ANGUS MEAT MARKET

The only hand wash sink within the kitchen lacks a supply of paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Paper towels provided. Paper towels stored outside of a dispenser at the restroom hand wash sink. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Bulk containers stored on the floor of the storage area. [CA] Food and food contact items shall be stored at least 6 inches above the floor to prevent contamination.

Facility lacks chlorine sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Observed the use of black garbage bags to store food. [CA] Use food grade bags or NSF containers.

Hot water measured at 112F at three compartment sink. [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.

Lack of paper towels at hand wash sink in the kitchen and restroom. [CA] Provide single use paper towels in dispensers at all times. [COS] PIC provided paper towels. Hand soap bottle stored above the paper towel dispenser at kitchen hand wash. [CA] Provide soap in dispenser at all times.

Food containers stored throughout the walk in cooler floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Lack of food handler cards for employees in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Prepackaged food at front refrigerator and freezer such as beef tripe hot pot lack proper labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.