99 RANCH MARKET - Deli

In the grab-and-go refrigerator: measured internal temperature of salted duck and beef tripe to be 45F. PIC stated foods had been stored in this unit since 10am (approximately one hour prior) and prior to that had been stored inside a walk-in refrigerator. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Some items in the case were placed on TPHC and will be discarded by the 4-hour time limit, while most of the foods were moved back to a different refrigerator.

Observed raw meat was thawing in the prep sink under water; the water pressure was not sufficient enough to flush loose particles. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process

Near the front handsink: observed soiled/wet wiping cloths stored on the countertop. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed multiple fried foods in the cooking area (fried fish, shrimp) were cooling in metal containers while covered with metal lids. [CA] Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

Inside the salt and sugar bulk bins: observed metal scoops were stored with the handles submerged in the food. [CA] Store scoops so that handles are not in contact with food.

Time as a Public Health Control (TPHC) was used for most hot items in the deli. However, no written procedures were available upon request. [CA] When using TPHC, written procedures must be available. Note: provided blank TPHC form.

Observed boxes of food stored directly on the floor in the walk-in freezer. [CA] Store foods on approved shelving at least 6 inches above the floor.

Observed the front 3-compartment sink was leaking water onto the floor. [CA] Repair leak. Note: another 3-compartment sink was available in the rear area of the deli.

Observed accumulation of grease on hood in cooking area. [CA] Keep hoods clean.

Observed raw meats were thawing in standing water inside sinks. [CA] Frozen potentially hazardous food shall be thawed using one of the following methods: 1) Under refrigeration 2) Completely submerged under cold running water of sufficient velocity to flush loose particles 3) In a microwave oven 4) During the cooking process

Observed raw meats being thawed inside the left two compartments of the rear 3-compartment sink. A 2-compartment prep sink was available. [CA] Only prep sinks may be used for food prep. 3-compartment sinks must be used only for warewashing.

Time as a Public Health Control (TPHC) was used for the hot/prepared foods, but no written procedures were available upon request. [CA] When using TPHC, written procedures must be available for review.

Observed the prep refrigerator in front of the cookline was not functional, and was used to store non-food and non-PHF food items. [CA] Repair refrigerator and use for its intended purpose, or remove it from the facility.

Observed damaged floor tile in front food prep area, and damaged wall under walk-in freezer doorway. [CA] Keep floors/walls in good condition.

Observed boxes of food stored directly on the floor inside the walk-in freezer. [CA] Store food at least 6 inches above the floor, on approved shelving.

Observed scoop in bulk salt bin was stored with the handle buried in salt. [CA] Store scoops so that the handles are not in contact with food.