TAJ MAHAL

Food Safety Certificate expired. [Corrective Action] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Missing floor tiles observed at the butcher area. [Corrective Action] Maintain floors in good condition.

Mold like substance observed on the rubber and door of the bagged ice freezer. [Corrective Action] Thoroughly clean.

1. Multiple items in the butcher display case were measured above 41 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit. 2. Bean sprouts in the vegetable case was measured at 45 degrees Fahrenheit. [Corrective Action] Maintain Potentially Hazardous Foods at or below 41 degrees Fahrenheit.

Old cash registers and miscellaneous equipments observed at the backroom. [Corrective Action] Remove unused equipments from the premise.

Sanitizer does not dispense at 3 compartment warewash sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).Use available bleach to sanitize equipment and food contact surfaces.

Additional rodent droppings found on the floor of the dry storage room and near unused equipment stored in facility.[CA] Clean and sanitize area of old droppings.

House flies and drain flies found in meat department and produce department.

Condensation line from self service refrigerator is leaking onto floor.[CA] Condensation line from self servicerefrigerator shall drain into an approved plumbing system.

Cutting surfaces in meat department are not properly sanitized every 4 hours or after use. Employee observed using only water and wiping towel to clean equipment. [CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use. In use preparation surfaces shall be cleaned at least every 4 hours or as required.

Heavy debris buildup found on floor throughout facility. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.

Lack of single use paper towels at hand wash sink in meat department. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Bag of seeds and beans at side storage room appear to have gnaw marks. [CA] Food is adulterated if it bears or contains any poisonous or deleterious substance that may render it impure or injurious to health and shall be discarded immediately. [COS] PIC voluntarily condemned and destroyed bags of seeds.

FSC is not available for review at time of inspeciton.[CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Employee wiped face with gloved hands and continued to work with raw meat. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. Gloves shall be properly used and changed when required.

Various pieces of equipment this is not in use found stored in facility.[CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed walls and wall corners to be in disrepair in the meat department and produce areas. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface. Observed the floor surfaces in the ice machine area behind the meat department and throughout the grocery in disrepair. [CA] The floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

Observed the thawing of chickens in standing water within the rear 3 compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed rodent droppings in the following locations: 1. Under equipment and clutter at the back loading dock area 2. In the old condenser room above the meat department 3. In the produce area rice storage room 4. On the second level above the dairy refrigerator [CA] Clean and sanitize area of old droppings. Met with professional pest control service for facility. If evidence of vermin is observed during the follow-up inspection, further enforcement actions may be forthcoming.

Food safety manager certificate is expired. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed employee wash knifes with water only at the meat department warewashing sink. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Knifes properly sanitized using 100 ppm chlorine.

Facility lacks sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing. Facility lacks rubber stoppers for use during manual warewashing. [CA] Plugs/stoppers shall be available to fill up the warewashing sink.

Observed bulk rice bags stored directly on the floor of the dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

The produced department three compartment and one compartment dump sink lacks a hot water supply. [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.

Measured tofu at 52 F and peeled garlic at 51 F within the produced display case fridge. PIC stated that the items were placed within the unit one day prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Tofu and peeled garlic were voluntarily discarded at the time of inspection.

The produce area mop sink drain is clogged. [CA] Clean drain so that it is free flowing.

Measured the ambient temperature of the produce display fridge at 52 F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue the use of the unit to hold PHF's until it can maintain 41 F or below. Observed the use of FRP paneling to assist with slicing meat at the meat slicer. FRP is in disrepair. [CA] Discontinue the use of FRP in direct contact with food. Use food grade materials. The last section of the meat department display case fridge was covered with cardboard. [CA] Replace glass doors.

Observed the sale of bulk olives and cheese within the grocery area. [CA] Discontinue the sale of open olives and cheese for customer self service. Food on display shall be protected from contamination by the use of packaging, counter, service line, or sneeze guards that intercept a direct line between the consumer's mouth and the food being displayed, containers with tight-fitting securely attached lids, display cases, mechanical dispensers, or other effective means. The display case refrigerator at the meat department has been partially removed, creating an area of direct access to the meat department by customers. [CA] All food shall be separated and protected from possible contamination. Separate meat department from customer area by the replacement of the refrigerator or other affective means.

Observed clutter and unused equipment in the following areas: 1. The back storage/ loading dock area 2. On the second level above the loading dock 3. In the produce storage area 4. Outside behind the facility. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used.

Observed the build-up of garbage and debris in the meat department storage room. [CA] Floors shall be kept free of an accumulation of dust, dirt, food residue, and other debris.