FRESH PRODUCE & SEAFOOD STORE

Facility has a four compartment sink installed. Between the routine inspection and the follow up inspection, a three compartment sink was installed. Did not observe a preparation sink in the meat preparation area. [CA] Facility must submit plans to this agency's Plan Check department with the three compartment sink, preparation sink and handwash sink in the meat preparation area by 03/23/2026 to submit plans. Recommend submit any other planned remodeling or equipment changes at this time.

Unlabeled chemical bottle stored in food prep area. [CA] Chemicals once removed from original container shall be labeled with common name.

Upon arrival hot water at the ware washing sink and hand sink measured 88F. [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. [SA] Owner called technician who restored hot water to 117F at ware washing sink, 115F at food prep sink and 113F at hand washing sink.

Raw oysters stored on ice bath are missing the shellstock tags. Tags are not held for 90 calendar days from the date of harvest. [CA] Shellstock tags shall remain attached to the container in which the shellstock are received until the container is empty and shall be maintained for 90 calendar days from date of harvest. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. [COS] PIC provided the oyster tag and receipt showing approved source.

MAJOR 1. Observed employee cleaning wood table used for raw meats with purple chemical (fabuloso), and no soap or chlorine. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Specialist discussed proper cleaning and sanitizing of table and instructed employee to clean table properly. \ 2. Chlorine not available upon inspection for cleaning and ware washing. [CA] Facility shall have an approved sanitizer on site for cleaning and ware washing. [COS] PIC provided chlorine for use from store. MINOR 3. Long cutting board stored on top of 3 comp sink has black stains and deep cutting grooves. [CA] Wash, rinse and sanitize cutting board; resurface cutting board of replace if no longer cleanable.

Food handler cards are not provided for employees handling the raw meats. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. No drain stoppers are provided for the 4 compartment sink. [CA] Provide drain stoppers for the ware washing sink to fill up basins when ware washing. 2. Unapproved fly/bug zapper is stored over the food prep sink. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens.

Wiping cloths are not stored in sanitizer solution. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Chlorine test paper not provided. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Owner unable to provide receipts for marinated frozen boar meat and frozen deer meat. Per owner, no goat meat on site. [CA] Food must be from an approved source or properly documented. [CA] Game animals that are received for sale or service shall be obtained from an approved source. [SA] Boar meat was impounded; receipt provided for deer meat.

Meat knives are stored in unapproved gap between wood cutting board and ice bin for fish. [CA] Store knives in an approved location to prevent contamination. [COS] Knives were removed and placed at 3 comp sink.

Multiple prepackaged frozen and refrigerated foods (pork bone, frozen squid, frozen fish, raw chicken ect) lack a label. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Customer grab n go fridge temperature storing vietnam yogurt measured at 55F. Thermometer for fridge showed 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Steamed peanut and steamed corn measured at 73F in a metal container near cashier area. Per PIC, food is delivered by a person at 10am and the person will collect the leftover back at 5pm. The food is not in any temperature control. Vietnam yogurt measured 50F in customer grab n go fridge. Per PIC, yogurt just got delivered about an hour ago and just placed in fridge. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC removed items from sales floor and wait for the person comes at 5pm to collect items and get credit. For vietnam yogurt, PIC relocated yogurt to another fridge for cooling.

A few flies at cashier area and fish area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

2 bags of oyster on sales floor without shell tags, even though receipt was produced showing the approved source. [CA] Shellstock shall be reasonably free of mud, dead shellfish, and shellfish with broken shells. Dead shellfish or shellstock with badly broken shells shall be discarded. [COS] PIC VC&D oysters

Multiple food items (include Tom Kho Louisiana- Dry shrimp), Marinated boar meat, Marinated deer meat, venison boar meat, Mountain goat meat, Cha ca, Rieu cua) without receipt provided. [CA] Food must be from an approved source or properly documented. [COS] Shrimp, boar meat, Cha ca (fish paste) receipts were provided. Food is from Texas. Need to verify food source for next follow up inspection. Unable to provide receipt for deer meat. Deer meat is VC&D