LION SUPER-RETAIL

Hot water at the three-compartment sink at the meat department measured at 115F. [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.

1. Observed Vermin: - 10+ live cockroaches of various life stages on the red plastic trim piece along the wall above where seafood is maintained on tables on ice. - Dying cockroach observed on table where seafood is kept on ice. - Heavy accumulation of cockroach feces behind the water filter holders. - Heavy accumulation of cockroach feces behind water lines behind the ice machine. - Heavy accumulation of cockroach feces and one dead cockroach behind the PVC pipe in the back and middle of the ice machine. - One dead cockroach observed inside the left most drain basin of the three-compartment sink closes to the meat refrigerator. - Rodent droppings observed on the metal shelving outside of the dairy refrigerator. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Tony, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

1. Observed Vermin: Documented in the following areas: Observed two live cockroaches under the cook line and one live cockroach under the cutting boards in the meat preparation area. Observed several dead cockroaches under the cookline, on the ice machine and under the meat cutting boards in the meat preparation area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S.Lew. 4. Notification: The person in charge during inspection, Tony, has been informed that the facility must remain closed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider if services are provided during closure.

1. Observed Vermin: Documented in the following areas: Observed rodent droppings in the back storage area, underneath the shelving units on the aisles for customer use. Observed one live cockroach that appeared to be dying in the walk in meat fridge. Observed many dead cockroaches on the floors in the meat area, on drain boards in the meat area, on counters in the meat area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Tony Tran, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider if pest control services are received.

The only hand wash station in the meat and seafood department was inoperable. Employees stated that hands are washed at the restroom located in the middle of the warehouse. [CA] All food facilities shall provide an operable handwashing station. [SA] Employees may temporarily wash hands at the adjacent three-compartment sink until hand wash sink has been repaired. Observed numerous steel wool cleaners and sponges maintained inside the wash basin of the hand wash sink at the meat department. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Observed multiple live flies landing on in-use cutting boards at the meat department. [CA] Ensure food contact surfaces are cleaned, sanitized, and free from contamination.

Heavy build up of debris observed below wooden pallets and metal racks throughout the warehouse. [CA] Regularly clean under equipment to prevent accumulation of debris.

Observed numerous sections of raw fish and seafood in inadequate ice baths. PHF items measured between 45F to 55F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Instructed employees to add more ice on top of fish.

1. Observed Vermin: - 10+ live cockroach nymphs observed crawling on wall directly above the three-compartment sink closes to the ice machine at the seafood/meat department. - Dead cockroaches observed on the drainboard of the three-compartment sink next at the seafood department. - 10+ live cockroach adults and nymphs observed in-between wall and wall-mounted shelf on both sides of the ice machine (one above three-compartment sink, one directly above meat slicing preparation table). - Live nymph with egg sac observed on top of ice machine. - 10+ live cockroaches of various life stages observed on conduits behind the ice machine. - 10+ live cockroaches of various life stages observed in hole in ceiling where the plumbing is located. - 5+ live cockroaches of various life stages observed along wall behind paper signs and tape where the rolling carts of seafood on ice is maintained. - Rodent activity observed in the following areas: - On floor underneath wooden pallets along the warehouse. - On floor underneath metal racks with gnawed through peanuts. - On floor underneath the preparation tables for produce. - On shelves next to boxes of prepackaged foods outside of the walk-in refrigerators. 2. Photographs: Taken for documentation purposes. 3. Supervisor was notified of the closure. 4. Notification: The person in charge during inspection, Tony, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Meat department employee observed handling personal phone and then continuing onto food preparation without washing hands. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands.

Observed floor drain under the fish display backed up. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. ** Repeat violation.

Observed tubs of raw fish maintained directly on the floor in the seafood department. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee's personal beverage cups and items maintained in areas of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.