99 RANCH MARKET-GROCERY STORE

Observed Vermin: Documented in the following areas: BACK WAREHOUSE - Rodent droppings in back warehouse above food boxes and on shelves of racks. - Observed sticky traps and snap traps on floors under racks and on shelves with food boxes throughout the back warehouse, near back produce room. DELI AND BAKERY - Rodent droppings above water heater in bakery - Rodent droppings and trap behind mixer in bakery - Multiple droppings above dish washer in deli - Droppings on shelf above dish washer area - Snap trap on shelf above prep tables towards back wall in deli, droppings on one shelf above table with cooking oil coming in contact with a strainer used in cooking. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified 4. Notification: The person in charge during inspection, YAOXING LIU 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 holes or openings in various locations throughout the back warehouse, observed some gaps in bakery and deli ceilings. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Observed all food boxes and grocery stored next to the walls on wooden pallets without access to the back wall for inspection for vermin or cleaning. [CA] Maintain food and food boxes on approves racks that are six inches above the floor for easy cleaning access and away from wall for cleaning access and vermin inspection.

Observed knife in meat prep area stored in crevice between three compartment sink and prep table. [CA] Properly store utensils and equipment in a clean and sanitary manner.

Accumulation of grease on ventilation hood filters in fish steam/frying area. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

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

*Repeat violation Observed green algae like accumulation on floors and walls of fish/ other seafood water tank. [CA] Walls and/or floors shall be kept clean. Observed dust and dirt on walls and ceiling in walk in coolers. [CA] Maintain walls and ceilings clean and in good condition. Observed holes in walls in produce prep room. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed loose wall panels in seat food and met prep areas. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.