SARATOGA MEAT AND FISH MARKET

In the prep area, observed used wiping cloths stored on counter-tops. [CA] Ensure all use wiping cloths are stored in a sanitizer bucket with approved sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer.

In the sandwich prep area, observed a lack of paper towels in the paper towel dispenser. At the time of inspection, area was not in use, and all nearby handwash stations were fully stocked with hand soap and paper towels. [CA] Ensure all handwash stations are stocked with hand soap and paper towels in their respective dispensers.

In the retail area, at the self-service open display refrigerator, measured sliced bacon, sliced cheese, and tri-tip between 45F and 49F. Measured ambient air temperature of display refrigerator at 50F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved sliced bacon, sliced cheese, and tri-tip to nearby refrigeration to facilitate proper holding temperatures. After removal of potentially hazardous foods, operator placed a barrier over the open display of the refrigerator, and remeasured ambient air temperature at 40F. Operator to maintain potentially hazardous foods at 41F and below at all times when stored in the self-service open display refrigerator.

Observed moldy meats and food stored in the 2 door reach in refrigerator. [CA] Ensure all moldy food is immediately discarded from use.

Food safety manager's certificate and food handler cards unavailable upon request. [CA] Ensure at least one food safety manager's certificate is obtained and a copy kept on-site for review. All other employees that handle food shall obtain food handler cards and have copies on-site for review.

In the retail area of the facility, observed various meats are vacuum packaged without a proper time and date label including sliced bacon, marinated tri-tip, marinated beef, and raw chicken. [CA] The food facility shall obtain a HACCP plan approval prior to packaging PHFs using a reduced-oxygen packaging method. Reduced oxygen packaging for the purposes of use within 48 hours shall be time and date labeled when packaged and removed from the packaging within 48 hours. [COS] Operator VC&D ROP sliced bacon and marinated tri-tip that have been stored with dates past 48 hours.

Observed cooking of fish stock over a counter-top convection stove. [CA] Ensure all indoor cooking occurs underneath a ventilation hood except when approved through a exemption or variance.

In the prep area, observed several flies. [CA] Ensure facility is kept free of flies to prevent possible contamination of food and food contact surfaces.