PARS KOSHER MARKET & DELI

Measured hot water holding at 116F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sink with exception of warm water to be held between 100F - 108F.

Lacking food safety certificate (FSC). [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.

1. Found shell eggs stored above ready to eat foods in 2 door upright. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. 2. Found several open bulk bag stored on shelf in back storage area. [CA] Once bulk bags are open, store open bulk foods in approved NSF containers with tight fitting lids. 3. Found containers and boxes off food stored on floor in walk-in-cooler and back storage area. [CA] Food shall be stored a minimum of 6 inches off the floor.

1. Found leaking faucet at warewash sink (right side) middle section when water knob is on. 2. Found leak at mop sink atmospheric pressure valve when water is on. [CA] Secure leak.

Found leaking faucet at 1-compartment (middle section) when water is turned on. [CA] Secure leak.

Lacking food safety certificate (FSC). [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.

Found boxes of food stored on floor in walk-in-freezer and back storage area. [CA] Food shall be stored a minimum of 6 inches off floor.

1. Measured the following PHFs holding between 53F - 108F at service line and warmer unit for less than 4 hours: fried green peppers, fried egg plants and sliced beef. 2. Measured container of raw marinated chicken holding at 54F in 3 door reach in unit for less than 4 hours. [CA] Maintain all PHFs cold held at or below 41F or hot held at or above 135F. [COS] Operator directed to reheat PHFs to 165F. Operator directed to relocate PHFs to another refrigeration unit.

Found a fryer unit on prep table left of cooks line. Facility has a type 1 hood. [CA] Relocate fryer unit to under mechanical exhaust hood or facility can use existing fryer equipments currently under hood.

Measured hot water holding at 112F at warewash sink. [CA] Provide an adequate, pressurized, potable supply of hot water at a minimum of 120F for all sinks with the exception of hand wash sink to be held between 100F - 108F.