99 RANCH MARKET #66-GROCERY

Two bags of manila clams observed maintained in a tank that shares a filtration system with fish. [CA] Live shellstock shall not be held in tanks that share recirculation systems with tanks used to hold non-shellfish. [COS] Manila clams were voluntarily discarded.

Bagged salmon heads/salmon meat, dungeness crab, catfish, and norwegian saba measured between 44F and 49F while not covered with any ice while maintained at the display inserts at the front of the seafood department. Per staff, items had been removed from refrigeration between 30 minutes and 1.5 hours prior. *Note: Ice machine has not been repaired as cited during the last routine inspection. See K35m. Staff state that they are buying bagged ice and utilizing it in the meantime. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] Ice was added on top of the aforementioned foods.

Ice machine has not been repaired as cited during the last routine inspection. *Note: Staff state that they are currently purchasing bagged ice. [CA] Repair ice machine to facilitate the proper cold holding of various potentially hazardous foods throughout the facility.

Recirculation pipes for fish tanks observed leaking copious amounts of water onto the floor of the seafood department. Excessive amounts of standing water observed on the floor. [CA] Repair plumbing and maintain in good repair.

Three batches of live manila clams observed commingled while maintained in a singular self-service tank/basin at the front service area. Staff could not differentiate between the batches, and provided the shell stock tags for the three batches of manila clams. Shell stock tags provided intermixed in a bucket while not maintained in chronological order. Shell stock tags for live cherry stone clams could not be provided. Per the operator, one of the employees had accidentally thrown it away last week. Staff could not provide any shell stock tags for any cherry stone clams. [CA] Shellstock from separate batches shall not be commingled. All shellstock tags shall be kept in chronological order for 90 days after harvest. [COS] Operator elected to voluntarily discard all of the aforementioned shellstock.

1. Ambient of the left-side (oriented facing the grocery aisles) of the meat department display cooler measured 53F via probe. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below. 2. Ice machine observed inoperable. [CA] Repair ice machine and maintain in good repair.

Raw, whole chickens measured 53F, and chicken legs/chicken thighs measured between 51F and 53F while maintained in the left-side (oriented facing the grocery aisles) of the glass-display case at the meat department. Per staff, chicken had been maintained in the unit since last night. Ambient of the left side of the unit measured 53F via probe. Raw, fish heads of various species measured between 49F and 55F, and lobster measured 56F while maintained out of temperature control at the front inserts at the seafood department. Per staff, they had forgotten to put ice on the aforementioned items due to the fact that the ice machine was currently inoperable, and they are trying to ration the ice. [CA] Potentially hazardous foods shall be held at 41F or below to prevent the growth of bacteria. [COS] Operator voluntarily discarded all chicken. Ice was placed on the fish heads and lobster.

1. Live cockroaches, adults and nymphs, observed in gasket of door around display cooler. Live activity was also observed in crevice along edge of wall in seafood department. 2. Supervisor Notified: Suzanne Lew. 3. Notification: The person in charge during inspection, Yao Wang, has been informed that the facility must remain close. [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.

When entering into the meat department from the grocery area, on the left side of the meat department, at the handwash station, observed water appears to be non-draining from the sink. [CA] Ensure all sinks are able to properly drain and disposed of wastewater. All plumbing shall be fully functioning to prevent possible sewage backup and contamination of food/food contact surfaces.

1. Observed cockroach activity in the meat department on the floor and walls around the ice machine, and between walls and electrical boxes. Observed broken walls and flooring the meat department prep areas. Observed cracks and crevices around cove base flooring, between wall tiles, and between the wall and wall panels. 2. Photographs taken of live cockroach activity in the meat department by the ice machine. 3. Monica Huato, Supervising REHS was notified of activity within the facility. 4. The person in charge during inspection, Andy Ji (Assistant General Manager), 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.

Observed a lack of hand soap at handwash stations in the meat department. Observed hot water was turned off from the hot water supply valve at handwash stations. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing.

Observed Red Bean Paste Shao Bing with two green mold-like spots on bun surface in the grab-in-go cooler. [CA] Moldy food shall be removed immediately from use. [COS] Operator removed moldy buns to discard.

Many wet/soiled wiping cloths were stored on the counters, cutting boards, and sinks. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Couple of the handwash stations in the produce wash area and in the meat department stations were partially blocked. [CA] Keep the handwash stations easily accessible for employees to wash hand whenever necessary.

Re-used cardboard (from shipping boxes) used to line shelves and the floor the meat processing and packaging areas.. [CA] Do not use cardboards to line shelves or cover the floor area.

Excessive water accumulation was observed on the floor below the meat cutting and packaging equipment. [CA] Keep the floor areas neat, clean, and dry at all the time.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage, walk-in cooler, and walk-in freezer areas.. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Eviscerated fish was stored open on the customer self-serve station. [CA] To prevent possible contamination, open food products must be stored in sneeze guarded display case or individually wrapped containers.

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the produce and meat processing areas. . [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

The plumbing structures for the two compartment warewash sink located back in the produce wash area are removed. [CA]Remove the plumbing structures immediately. Until the structures are fixes, washing of the cutting boards and other utensils used to package the produce must be washed in one of the two double sink preparation sinks.