Malone's/ Meat & Fish

*39 Equipment-doors, seal hinges adjusted/intact

repair gaskets around meat walk in freezer

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

ground meat stored above steak/bee in display case

*45 Premises shall be maintained in good repair

repair damaged floor tiles, cove base

*34 Insect control:prevent dead insects from food

observed dead fly on meat

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

observed food sit on floor in walk in freezer

*42 Dirty nonfood contact surfaces

clean display cases, freezers, shelves, fan covers

*45 Premises shall be maintained in good repair

repair damage to wall tiles, floor tiles, light bulbs, caulk around hand sinks, and base boards

*29 Mechanical holding unit, thermometer location

provide thermometer in freezer

*28 Date marking commercially prepared RTE/ TCS food

clearly date mark TCS food cooked shrimp in display case

*42 Dirty nonfood contact surfaces

clean display case doors (mold, green build up), clean freezer (ice build up), clean wic, wif

*31 Handwashing lavatory - used for other purpose

observed knife in hand sink

*47 Other Violations

remove paper towels around display case

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

provide divider between raw meat products in meat display case

*41 Food storage containers, identified with common name of food.

label bags with spices

*34 Outer openings:closing holes, gaps

observed gap at back door

*39 Equipment in good repair and proper adjustment.

clean or replace rusty shelves, repair leaking compressor in wif

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

thawing process cold running water not standing water

*20 Grease Trap Tickets

provide new date for grease trap service

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

do not wash utensils if you have meat (chicken) in 3 com sink, avoid contamination

*42 Dirty nonfood contact surfaces

clean windows on display case, clean gaskets around cooler doors,

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*31 Handwashing lavatory - used for other purpose

observed ice scoop and chemical spray bottles stored in hand sink

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

knifes stored between cutting board and display case

*43 Light bulbs, light shields provided

replace broken light shield

*32 Maintain in Good Repair

leaking pipe on display case

*45 Premises shall be maintained in good repair

repair or replace broken floor tiles around hand sink next to 3 com sink, provide wall panels behind meat freezer and display case, repair floor behind coolers, replace caulk around 3 com sink and han

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

clearly date mark tcs food for 7 days only

*33 Rinsing procedures - 3 compartment sink

set up 3 com sink when you washed utensils and equipment

*19 Water & Plumbing in good repair- per code

repair pipe

*22 Handlers-Certificate Not On Site

provide

*34 Insect control devices-not over food/food prep

insect device

*42 Dirty nonfood contact surfaces

clean freezers, gaskets, shelves, fans, clean wic, wif

*45 Floor& wall junctures- coved & sealed

repair damaged floor

*31 Hand sinks: number installed for convenient use

install hand sink

*43 Light bulbs, light shields provided

broken light shields

*18 Toxic items labeling-non original container

UNLABELED CHEMICAL SPRAY BOTTLE

*28 Do not exceed manuf. use by date

EXPIRED PACKAGED MEAT PRODUCTS REMOVED FROM SHELVES

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHTING UNIT

*28 Date marking commercially prepared of RTE/PHF

SLICED DELI MEATS NOT DATE MARKED

*19 Water & Plumbing in good repair- per code

BROKEN PIPING UNDERNEATH THE HAND SINK IN THE MEAT MARKET SLICING AREA

*42 Floors/walls/ceiling/nonfood dirty

BLOOD ON THE FLOOR UNDERNEATH THE RAW MEAT PACKAGES

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

COOKED CHICKEN NOT TIME MARKED

*28 Do not exceed manuf. use by date

EXPIRED MEAT / DELI PRODUCTS REMOVED FROM THE SHELVES

*32 Damaged Equipment

LEAKING CONDENSER UNIT

*42 Dirty nonfood contact surfaces

REMOVE DUST ACCUMULATION FROM FAN COVERS (MEAT SLICING AREA)

*43 Light bulbs, light shields provided

REPLACE BURNED OUT LIGHTING THROUGHOUT MEAT DEPARTMENT

*39 Equipment in good repair and proper adjustment.

WI cooler doors need fix rust and adjusted properly

*45 Clean facilities as often as necessary.

light shields need clean properly service area clean floors and walls inside WI cooler

*45Physical Facilities Floors,Walls,Ceilings

floors need to be reseal and clean properly

*43 Light bulbs, light shields provided

light bulbs broken

*37 Food shall be protected from contamination by storing the food in a clean, dry location

clean all areas in the WI Cooler and Freezer as well the RIC air flow openings

*29 Food thermometers provided and accessible

missing thermometers in meat RI coolers