HALAL MEATS MARKET

In the walk-in refrigerator, observed boxes and containers of meat stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

In the prep area, observed gaps, cracks, and crevices in the installed wooden apparatus throughout the area. [CA] Ensure all gaps, cracks, and crevices are sealed to prevent harborage of vermin.

In the prep area, at the meat slicer, observed a broken cutting board stored for use. [CA] Ensure all broken and worn equipment is replaced to prevent possible contamination.

In the market area, at the reach in freezers, observed packaged food stored for self-service without proper labeling. [CA] Ensure all self-service packaged food is properly labeled with the name of the facility, address, contents and weight.

In the meat market prep area, observed multiple areas throughout the structure with both small and large cracks/crevices. [CA] Ensure cracks and crevices are properly and cleanly sealed to prevent possible harborage of vermin. All cracks and crevices around wall panels shall be properly sealed and affixed flush to walls.

In the market area, observed bags of beans and prepackaged dry food items stored on a single shelf placed on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

In the market area, at the meat display cases, measured various meats including beef, lamb, and chicken stored between 42F and 49F. Measured ambient air temperature of meat display cases between 49F and 55F. Per operator, meat display cases were cleaned about an hour prior and are in the process of cooling back down. Noted that refrigeration continued to increase from 50F to 54F on the displayed temperature for refrigeration. [CA] Potentially hazardous foods shall be held cold at 41F or below to prevent bacterial growth. [SA] Operator adjusted thermostat for refrigerator and observed temperatures dropped from 54F to 22F. Operator to continue to maintain refrigeration where potentially hazardous foods are maintained at 41F or below.

In the meat market prep area, at the 2 compartment sink, observed faucet has been flipped and a hose has been permanently installed to the faucet. [CA] Ensure faucet is properly installed for the 2 compartment sink to provide hot and cold water and allow for use to clean and sanitize utensils and equipment. Hose shall be installed to another faucet for temporary use to clean and maintain the meat market prep area.

In the walk-in refrigerator, observed goat meat stored directly on top of a storage rack. [CA] Ensure all meat is stored in a container separate from storage surfaces to prevent possible contamination of food.

In the meat market prep area, observed wooden shelving installed to walls and beams. [CA] Ensure all wooden shelving is removed from the prep area, and replaced with approved shelving such as stainless steel shelving and/or NSF approved shelving. In the meat market prep area, observed a counter-top oven/hot holding unit, and a 2 tier hot holding unit stored. [CA] Ensure only approved equipment is installed in the meat market prep area. Remove unapproved equipment from the area.

In the meat market prep area, observed multiple live cockroaches in the cracks and crevices of shelving and structure. In the same area, observed multiple dead cockroaches of all life stages on the floor, around shelving, and on top of prep tables. [CA] [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation in the open food area immediately. The open food prep area shall remain closed until there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. [SA] Facility operates a prepackaged market area and a meat market prep area. Meat market prep area to remain closed with no open food preparation to occur until approval to operate is provided during a follow-up inspection by County of Santa Clara, Department of Environmental Health. Prepackaged market may continue to operate under condition that live activity does not contaminate food packaging and food in the area.