H-MART - GROCERY

In the meat display area, in the prep/display refrigerators, measured excessive stacked containers of beef and chicken between 42F and 60F. Per operator, beef and chicken stored from about 3 hours prior. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Discontinue excessive stacking of potentially hazardous foods in prep/display refrigeration. [SA] Operator removed excessive containers of beef and chicken from the prep/display refrigeration to facilitate proper holding temperatures. Excess containers were moved to nearby walk-in refrigerators to facilitate proper holding temperatures.

Observed open cut fish stored for self-service. [CA] Ensure all cut fish is packaged for self-service to prevent possible contamination.

In the fish prep room, observed broken/missing tiles, and gaps between corner edges of wall tiles. [CA] Ensure tiles are repaired/replaced and gaps sealed to prevent possible harborage of vermin.

At the seafood display/prep area, observed raw oysters stored without shellstock tag. Observed shellstock tags were not maintained in chronological order. [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. [SA] Operator able to provide shellstock tag for raw oysters and stored tag with the shellstock display area.

In the meat prep room, observed bottle of chlorine and cleaning supplies placed in the handwash sink. [CA] Ensure handwash station is kept clear to allow for handwashing.

In the dry display areas, observed cans of coconut milk are dented. [CA] Ensure dented canned food items are removed from retail floor.

In the seafood display area, observed geoduck and abalone stored without shell stock tags. [CA] Shell stock tags shall remain attached to the display container for shell stock and display source.

In the fruit prep room, observed standing water on the floor. In the meat prep room, observed unsealed metal wall panel by the back of the room, and cracks/crevices around FRP panels. [CA] Ensure floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.

In the meat prep area, in refrigeration, in the storage room of the sushi prep area, observed the use of cardboard to line shelving. [CA] Ensure only approved materials and equipment are used to line shelving. Discontinue use of cardboard and discard immediately after contents have been emptied to prevent possible harborage of vermin.