OVERSEAS MARKET.

Pickling & vacuum sealing foods in store with no HACCP plan in place>either develop plan or stop these processes

Rice meant for consumption by customer observed at 90 F>cook threw away

Do not place absorbent materials under cutting surfaces

Replace/fix broken doors to reach-in freezers

Clean heavily encrusted wire racks in walk-in cooler

Replace water damaged ceiling tiles

If not going to keep food at temp must time mark/mark time in which it was cooked

No current liquid waste manifest

Do not place/store pots & pans in hand sink

Clean racks in walk-in cooler of any build-up

Do not line shelves with cardboard

Keep ice scoop upright not touching ice

Date mark any commercially made food products if kept for more than 24 hours

Do not line equipment/shelves with cardboard

Clean inside of reach-in-cooler/freezer any grime/debris

Do not use cardboard as mats>use approved/easily cleanable material instead

lights broken on food shelving area must be replace or repair to proper condition missing wall skirts inside kitchen area must be replace o repair to proper condition

missing some date marking inside WI cooler containers must be clean to avoid cross contamination

floors inside kitchen behind equipment area dirty with soils and grease accumulations must be clean to avoid cross contamination

hand sink blocked by food containers must be maintain hand sink accessible during operational hours

dents and expired dates on cans and food packages must be discard to avoid cross contamination

cooler units food surfaces dirty must be clean and sanitize to avoid cross contamination by raw meat

floors and walls dirty with soils and grease accumulations must be clean to avoid cross contamination

zero concentration at sanitizer bucket must be at 100 ppm chlorine concentration at sanitizer bucket