Komart Market Place Deli/food Court

*39 Store equipment & utensils in a clean, dry place

DO NOT STORE KNIFE IN THE GAP BETWEEN TABLE AND COOLER.

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM, TESTED AT 10 PPM.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

LABELS ARE MISSING FROM FEW ITEMS.

*24 Food Label- manufacture/packer/distrubtor name

TO ALL PREPACKAGED FOOD PRODUCTS.

*37 Storing the food where it is not exposed to splash, dust, or other contamination

*47 Conditions of Permit-in use of food equipment

POST A SIGN

*45 Lockers to be used to store personal items

STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.

*47 Conditions of Permit-in use of food equipment

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE .

*18 Toxic items used according to law

MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 200 PPM

*38 Thawing. under running water criteria - water velocity

OBSERVED PRODUCTS THAWING AT ROOM TEMPERATURE.

*19 One Inch Air Gap

TO TWO COMPARTMENT SINK DRAIN PIPE.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PLEASE PROVIDE TIME LABEL ON EACH PACKAGE .

*14 Hands wash procedures-without soap

OBSERVED EMPLOYEE WASHED HANDS WITH SOAP FOR 5 SECONDS.

*45 Lockers to be used to store personal items

STORE ALL PERSONAL ITEMS AWAY FROM FOOD AND EQUIPMENT.

*47 Conditions of Permit-in use of food equipment

*42 Floors/walls/ceiling/nonfood dirty

CLEAN HANDLES OF COOLERS AND REMOVE PLASTIC FROM INSIDE OF COOLER

*02 Cold Hold (41øF/45øF or below)

EGG PATTIES 46'F, FISH CAKE 45'F

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*28 Date marking > 24 hrs,on site,temp 41F

*19 One Inch Air Gap

TO TWO COMPARTMENT SINK DRAIN PIPE.

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*47 Conditions of Permit-in use of food equipment

POST A SIGN" A copy of the most recent establishment inspection report is available upon request ."

*42 Floors/walls/ceiling/nonfood dirty

CLEAN HANDLES OF COOLERS

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE .

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE TIME LABEL.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED, OBSERVED EMPLOYEE'S BEVERAGE ON FOOD PREP. ATBLE

*18 Medicines labeled and stored properly

STORE ALL MEDICATION AWAY FROM FOOD PREP. AREA.

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

WARNING! PROVIDE PROCEDURE AND TIME LABEL TO ALL FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

*45 First Aid

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP TO THE DRAIN PIPE OF TWO COMPARTMENT SINK

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*36 Cloths in-use for wiping between uses stored

*24 Food Label- manufacture/packer/distrubtor name

TO PREPACKAGED FOOD PRODUCTS.

*47 Other Violations

1) RELOCATE TWO COMPARTMENT SINK PIPE FROM WALK WAY 2) CLEAN YOUR GREASE TRAP EVERY 90 DAYS.

*28 Date marking > 24 hrs,on site,temp 41F

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

KEEP ALL EMPLOYEES' BEVERAGE AWAY FROM FOOD AND EQUIPMENT.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*18 Use toxics according to additional condition

MAINTAIN SANITIZER (CHLORINE) AT 50 PPM, TESTED AT 200 PPM

*19 One Inch Air Gap

TO TWO COMPARTMENT SINK

*10 Sanitization after Cleaning

OBSERVED EMPLOYEE WASHED BUCKETS WITH DETERGENT ONLY.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE PROCEDURE AND TIME LABEL TO ALL FOOD PRODUCTS USE TIME AS PUBLIC HEALTH CONTROL.

*26 Advisory-"consuming raw or undercooked#" text

FOR RAW SUSHI PRODUCTS

*47 Conditions of Permit-in use of food equipment

POST A SIGN "A copy of the most recent establishment inspection report is available upon request.*

*45 First Aid

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS--SEAWEED SOUP

*02 Cold Hold (41øF/45øF or below)

SEAWEED SOUP 48'F,

*45 First Aid

*10 Chlorine sanitizer concentration, minimum temp.

MAINTAIN SANITIZER AT 50 PPM. TESTED AT 10 PPM

*47 Handwashing signage

*21 Person in charge. The person in charge shall ensure that õ228.34 (1-15) Relating to Duties of PI

*35 Eating food, chewing gum, drinking beverages, or using tobacco

NO DRINKING IN FOOD PREP. AREA ALLOWED.

*36 Cloths in-use for wiping between uses stored

*28 Original cont. of RTE/PHF/Day1= day of opening

DATE ALL FOOD PRODUCTS WITH USE BY DATE WITH SHELF LIFE OF 7 DAYS OR LESS

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request"

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*19 Backflow prevention device - air gap

PROVIDE AIR GAP TO FAUCET WHERE HOSE IS CONNECTED

*45 First Aid

*42 Dirty nonfood contact surfaces

clean coolers inside, display case

*39 Utensils, single serve items 6 inches off - floor

keep utensils 6 inches off floor

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

provide written procedures for hot food on table

*22 Handlers-Certificate Not On Site

provide

*28 Date marking > 24 hrs,on site,temp 41F

clearly date mark TCS for 7 days only

*37 Storing the food at least 15 cm (6 inches) above the floor

observed food on floor store food 6 inches off floor

*14 When to wash hands before donning new gloves

observed employee put gloves on without washing hands

*23 Water, Plumbing,& Waste Water - Pressure

hot water pressure too low

*47 Handwashing signage

*35 Eating food, chewing gum, drinking beverages, or using tobacco

personal drink

*35 Hair Restraints effective

*42 Dirty nonfood contact surfaces

Foil lined surfaces

*03 Food products not maintained at 135øF or above

Bone soup held at 93.0 without a heat source Soup held at 104.1 degrees Soup at 92.5 degrees Hot box foods at 96.3 degrres

*14 When to washWhen to wash hands after coughing/sneezing/eating/etc

*28 Date marking > 24 hrs,on site,temp 41F

*31 Handwashing lavatory - accessible

*42 Floors/walls/ceiling/nonfood dirty

Cardboard boxes stored flatten used for walking surfaces

*01 Cooling -- ingredients from ambient within 4 hours to 41øF

Bean paste

*03 Food products not maintained at 135øF or above

Fried fish held at 78.3 degrees in a non working hot hold unit

*40 Reuse of single service articles

*47 RFSM Certificate - Not Display

*45 Floor contruction requirements

Grates

*35 Hair Restraints effective

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*21 RFSM - Not On Site

*09 Food on display shall be protected from contamination

*07 Food safe, good condition, unadulterated, and honestly presented

packaged foods without labels - bean paste and NY Bakery prodcuts

*02 Cold Hold (41øF/45øF or below)

Raw shell eggs (2 Flats) held without refrigeration at 62.0 degrees Open containers of bean paste non refrigerated

*42 Nonfood-contact surfaces material

Foil lined surfaces

*47 RFSM Certificate - Not Display

*03 Food products not maintained at 135øF or above

Kim chee pancakes held at 120.4 degrees

*37 Unpackaged food may not be stored in direct contact with undrained ice

Ice bin is undrained

*22 Handlers-Certificate Not On Site

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Cracked shell eggs held over ready to eat foods Raw shell eggs held over ready to eat radishes

*35 Hair Restraints effective

None

*19 One Inch Air Gap

Spray hose at the dish station hanging below the flood level rim of the sink

*40 Single use articel wrapped or dispensed

*21 RFSM - Not On Site

*18 Toxic items storage adjacent to food/utensils

Grout sealer stored with steel cut oatmeal

*35 Hair Restraints effective

Hair and beard nets needed

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*45Horizontal utility lines/pipes can't sit on floor

*19 Backflow prevention device - air gap

The spray hose head at the three compartment was hanging below the flood level rim of the sink

*40 Reuse of single service articles

Fish containers used for food storage other than raw fish Raw shell egg boxes used for food storage other than raw egg

*40 Single use articel wrapped or dispensed

Toothpicks

*09 Food on display shall be protected from contamination

Inadequate sneeze guards for the prepared food products

*21 RFSM - Not On Site

*42 Nonfood-contact surfaces material

Foil lined surfaces

*22 Handlers-Certificate Not On Site

*10 Clean Sight and Touch

*28 Date marking > 24 hrs,on site,temp 41F

*07 Food safe, good condition, unadulterated, and honestly presented

Food products with incomplete labels

*32 Equipment and Utensils Durability and Strength

Home style refrigerator

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over ready to eat foods

*02 Cold Hold (41øF/45øF or below)

Pre made lunch plates displayed ourside off refrigeration

*36 Cloths in-use for wiping food spills used for no other purpose

Wiping cloths used under the cutting boards

*33 Warewashing sinks and drain boards, self-draining.

Two drain boards needed for each three compartment sink used for dishes

*35 Hair Restraints effective

*31 Handwashing lavatory - accessible

The hand sink was used for food production

*01 Cooling -- within 2 hours, 135-70øF

Prepared foods (Cooked corn) cooling on the counter

*21 RFSM - Not On Site

*45Horizontal utility lines/pipes can't sit on floor

Two out of the four deli's with lateral lines - Electrical and sewer lines

*02 Cold Hold (41øF/45øF or below)

Raw squid at 46.9 degrees Pepper paste held without refrigeration

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Inadequate sneeze guards installed

*40 Handle & dispense of cleaned utensils, single-use

Single service dispensed flat

*28 Date marking > 24 hrs,on site,temp 41F

*29 Thermometers to be accurate +/-1.5 'C

In the refrigerators

*08 Specifications for Receiving temperature at 41øF or less

Raw bean sprouts recieved at 67 degrees

*42 Nonfood-contact surfaces material

Newspaper lined surfaces Peeling painted wooden shelf

*32 Equipment and Utensils Durability and Strength

Home style refrigerator in the Tofu deli

*29 Food thermometers--small diameter probe

None

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Missing sneeze gaurds

*35 Eating food, chewing gum, drinking beverages, or using tobacco

*45Horizontal utility lines/pipes can't sit on floor

*14 Hands wash procedures-without soap

Two different employees

*28 Date marking > 24 hrs,on site,temp 41F

*32 Equipment and Utensils Multiuse Materials durable

Two home style refrirators

*21 RFSM - Not On Site

*01 Cooling -- within 2 hours, 135-70øF

Coolinf soups and dumplings on the counter Dumplings at 108.7 degrees

*42 Nonfood-contact surfaces material

News paper lined surfaces

*19 One Inch Air Gap

Spray hose hanging below the flood level rim of the sink

*39 Utensils, single serve items 6 inches off - floor

*07 Packaged food shall be labeled as specified in law

In house packaged foods missing labels

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over Ready to eat foods

*19 One Inch Air Gap

Spray hsoe hanging below the flood level rim of the sink

*35 Hair Restraints effective

Owner in the kitchen without hair covering Beard needs mssing

*18 Toxic items stored above food/utensils

Rear deli

*03 Food products not maintained at 135øF or above

Deli display - pumpkin soup hed at 95.3 degrees Hot hold dumplings at East deli at 128.8 degrees

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Missing sneeze guards - repeat

*07 Food safe, good condition, unadulterated, and honestly presented

Expired food products

*45Horizontal utility lines/pipes can't sit on floor

*32 Equipment and Utensils Multiuse Materials durable

Home style refrigerators

*28 Date marking > 24 hrs,on site,temp 41F

*02 Cold Hold (41øF/45øF or below)

Cooked bean curd held at room temperature Refrigerator unpluged

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over produce

*45 Floor contruction requirements

Broken floor tile

*14 When to wash hands before donning new gloves

*34 Outer door: solid,selfclosing,tightfitting

*02 Cold Hold (41øF/45øF or below)

Marinating produce held at 53.1 degrees in the produce cooler Ground cooked meat at 42.7 degrees - in the POUR Sushi display without refrigeration

*36 Laundering wiping cloths in designated sink

Laundering rags in the three compartment sink containing dishes

*35 Hair Restraints effective

Hair and beardeded nets n

*28 Date marking > 24 hrs,on site,temp 41F

*19 One Inch Air Gap

*32 Equipment and Utensils Durability and Strength

Bowl used for an ice scoop

*01 Cooling -- total 6 hours, 135-41øF

Soup cooling on the counter at 97.8 degrees without a quick cool method

*03 Food products not maintained at 135øF or above

Cooked meat held on the counter at 113.2 degrees

*40 Reuse of single service articles

*37 Storing the food at least 15 cm (6 inches) above the floor

*07 Food safe, good condition, unadulterated, and honestly presented

4 boxes of grapes

*26 Food Labeling-consumer,nutritional information

soy milk unlabeled

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

flies observed throughout the facility

*27 Cooling, heating, and holding capacities. Equipment

cooler measured at 43.3 degrees F

*42 Floors/walls/ceiling/nonfood dirty

clean the walls in the deli;

*40 Reuse of single service articles

do not reuse containers

*29 Thermometers to be accurate +/- 3'F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw eggs stored on top of food items

*21 PIC ensures food handlers properly trained

obtain a valid food handler card