BARAKA MARKET

Meat display cooler is leaking water into a catch bowl. [CA] Maintain meat display cooler in good working condition.

Flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies

Both front doors to facility propped open. [CA] Keep front doors closed at all times to prevent the entrance and harborage of vermin.

1.Temperature was measured at 62F at handwash sink. 2. Temperature was measured at 116F at prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks which will have a minimum of 100F.

Food stored directly on floor in back storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

No chlorine test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Employees restroom is not maintained clean. [CA] Toilet facilities shall be maintained clean and in good repair.

No Food Safety Certificate or Food Handler Cards were available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 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.

Floor tiles are chipped and cracked in multiple places throughout facility. [CA] Replace broken floor tiles with a smooth and of durable construction and nonabsorbent material that is easily cleanable.

1. Flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies. 2. Old rodent dropping underneath meat display case. [CA] Clean and sanitize area of old droppings.

Both front doors to facility propped open. [CA] Keep front doors closed at all times to prevent the entrance and harborage of vermin.

1.Temperature was measured at 60F at handwash sink. 2. Temperature was measured at 117F at prep sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks which will have a minimum of 100F.

No Food Safety Certificate or Food Handler Cards were available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. 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*

No chlorine test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Hot water measured between 116-117F in the preparation sink, 3 composition sink, and the janitorial sink. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Strong odors and large amounts of food debris observed in outside refuse area. Refuse container left uncovered. [CA] Outside refuse enclosure shall be kept clean and free of debris. Refuse containers shall be covered at all times when not in use. Ensure refuse containers are collected or cleaned frequently enough to minimize the development of objectionable odors or conditions that attract or harbor insects or rodents.

Food safety manager certificate not available for review. [CA] At least one person in the facility shall maintain a food safety manager certificate. Ensure food safety certificate is readily available for review at all times.

Front door to facility propped open. [CA] Keep front door closed at all times to prevent the entrance and harborage of vermin.

1) Facility is missing chlorine sanitizer test strips. [CA] Testing strips shall be provided to measure the sanitizer concentration used in sanitizer buckets and during manual warewashing. 2) Facility is using preparation sink to wash utensils. Warewashing sink is available for use. [CA] Ensure preparation sink is only being used for food prep at all times to prevent contamination.

Large hole in back storage room ceiling. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage.

Employee restroom is not maintained clean and door is not self-closing. [CA] Toilet facilities shall be maintained clean and in good repair. Provide a self-closing door.

Multiple flies observed throughout facility. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.