- K23: No rodents, insects, birds, or animals
Old rodent droppings observed on liquor storage shelf by the produce wash area.
One dead American cockroach observed on floor of the warehouse.
Per manager, facility is serviced monthly.
No other activity was observed.
[CA] Clean and sanitize area of dead cockroaches or old droppings.
- K45: Floor, walls, ceilings: built,maintained, clean
Numerous wall tiles of the meat and seafood department observed detached from the wall.
[CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.
Observed heavy accumulation of debris on floors throughout the facility, especially underneath storage racks.
[CA] Regularly clean under equipment to prevent accumulation of debris.
- K14: Food contact surfaces clean, sanitized
Observed heavy accumulation of green and pink growth matter on the underside of the cutting boards used to prepare fish.
[CA] Clean, sanitize, and maintain food contact surfaces.
- K31: Consumer self service does prevent contamination
Observed opened shell stock tanks holding live clams for customer self-service.
[CA] Raw non-packaged food of animal origin shall not be offered for customer self-service.
- K22: Sewage and wastewater properly disposed
Heavy leak observed below the waste drain pipe of the three-compartment sink at the meat department. Waste water is being redirected into the floor drain with cardboard boxes.
[CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Hot water faucet at the hand wash station at the produce preparation room inoperable. Heavy leak observed at the faucet of the two-compartment preparation sink at the produce preparation room.
[CA] Repair plumbing fixture and maintain in clean and good repair.
- K06: Adequate handwash facilities supplied, accessibleCritical
All hand wash stations in the meat and seafood department observed with one or more of the following:
- Completely obstructed with tools, boxes, etc.
- Lacked paper towels.
- Heavily encrusted with grime and debris.
[CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times.
Hand wash station in the men's restroom lacked paper towels. Heater air dryer was also inoperable.
[CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.
[COS] Obstructions were cleared. Paper towels were provided in the men's restroom.
- K35: Equipment, utensils: Approved, in good repair, adequate capacity
Observed cutting boards heavily scored and stained.
[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced.
- K26: Approved thawing methods used; frozen food
Observed employee at the seafood department defrosting bag of frozen octopus using hot water. Water measured at 104F.
[CA] Water temperature shall be under 70°F while thawing food.
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.
- K01: Demonstration of knowledge; food safety certification
Five year Food Safety Certified (FSC) manager certificate unavailable for review.
[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.
* Repeat violation
- K16: Compliance with shell stock tags, condition, displayCritical
Observed bags of oysters and blood clams maintained on ice without shellstock tags. Manager stated that the manager of the seafood department is not in today and they are the ones that usually maintains the seafood department.
Observed pile of shellstock tags for various types of shellfish maintained hooked onto the wall.
[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.
- K07: Proper hot and cold holding temperatures
Bags of raw meats maintained in ice bins in front of the display cases with inadequate ice measured between 45F to 47F.
[CA] PHFs shall be held at 41°F or below or at 135°F or above.
[COS] Employee added ice to cover PHF items.