Maru Grocery

*43 Clean vent syst:Intake/exhaust air ducts

*03 Food products not maintained at 135øF or above

lentil pastry measured at 80 degrees F

*10 Clean Sight and Touch

clean the sides of the oven and the fridge that is next to it

*45Floor, wall, ceiling - Exposed material

openings in the ceiling tiles

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

lentil pastry left out at room temperature

*21 RFSM - Not On Site

expired permit

*42 Dirty nonfood contact surfaces

dust accumulation on the fan covers inside the walk in cooler; clean the walls inside the walk in cooler; walls of the food prep area exhibit dust and food splatter

*47 Conditions of Permit-in use of food equipment

provide

*46 Covered waste receptacle for women's restroom

provide in restroom

*45 Premises shall be maintained in good repair

missing ceiling tiles

*36 Cloths in-use for wiping between uses stored

observed moist cloth on prep table

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

*22 Handlers-Certificate Not On Site

*42 Dirty nonfood contact surfaces

clean coolers, freezers, gaskets around cooler doors, shelves, meat walk in cooler, microwave

*22 Handlers-Certificate Not On Site

employees need to obtain food handler certificates

*47 Handwashing signage

provide hand washing sign

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

observed cloth under cutting boards

*18 Use toxics according to additional condition

sanitizer solution more than 200 ppm

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

keep food 6 inches off the floor

*34 Controlling pests. Eliminating harborage conditions

observed mice droppings

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

provide label for food storage containers

*42 Dirty nonfood contact surfaces

clean coolers, walk in cooler, shelves, dry storage area

*29 Sanitizing solutions, testing devices

provide sanitizer test strips

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

provide written documents

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

raw beef above spices

*39 Equipment in good repair and proper adjustment.

gaskets

*18 Toxic items labeling-non original container

provide label for sanitizer bucket

*47 Conditions of Permit-in use of food equipment

inspection report available sign

*22 Handlers-Certificate Not On Site

employees need get food handler cards

*45 Premises shall be maintained in good repair

ceiling tiles

*46 Covered waste receptacle for women's restroom

provide in restroom

*42 Floors/walls/ceiling/nonfood dirty

clean walls, floor, ceiling

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

observed cloth under cutting boards

*34 Controlling pests. Eliminating harborage conditions

remove dead roaches from facilities

*45 Floor& wall junctures- coved & sealed

seal cove basin in kitchen area

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

replace cutting boards that are old

*47 Handwashing signage

have sign at all handsinks

*29 Food thermometers provided and accessible

thermometer not provided in RIC's

*02 Cold Hold (41øF/45øF or below)

spiced butter/onion paste 46.0F

*33 Warewashing machine, sink - cleaned every 24 hrs

Clean sink thoroughly, must have original sink stopper

*27 Cooling, heating, and holding capacities. Equipment

RIC operating at 46.0F

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

Raw goat meat stored directly on metal shelf in WIC