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Violations - SARAGA INTERNATIONAL GROCERY - 1012718

Code Defect Description Severity Comments
174 Bulk labeling Food items removed from original container not properly labeled. Non-Critical BULK JUGS OF RED PALM OIL IMPROPERLY LABELED AS VEGETABLE OIL AT SALES FLOOR. PROVIDE PROPER LEBEL FOR PALM OIL.
214 Cutting surface(s) Cutting surface(s) in poor condition. Non-Critical 1. LARGE CUTTING BOARD STAINED AND SCORRED BEHIND HALAL COUNTER. REPLACE CUTTING BOARD. 2. 2 LARGE CUTTING BOARDS STAINED AND SCORRED BEHIND MEAT DEPARTMENT COUNTER. REPLACE CUTTING BOARDS.
214 Cutting surface(s) Cutting surface(s) in poor condition. Non-Critical 1. LARGE CUTTING BOARD STAINED AND SCORRED BEHIND HALAL COUNTER. REPLACE CUTTING BOARD. 2. 2 LARGE CUTTING BOARDS STAINED AND SCORRED BEHIND MEAT DEPARTMENT COUNTER. REPLACE CUTTING BOARDS.
218 Equipment repair Equipment in need of repair. Non-Critical FAN GUARDS DRIPPING WATER ONTO SPEED RACK WITH RED BASKETS INSIDE WALK IN COOLER IN SEAFOOD DEPARTMENT. REPAIR LEAK.
227 (a) Fixed equipment spacing/sealing Improper installation of fixed equipment and sealing. Non-Critical HAND SINK HAS DETACHED FROM THE WALL BEHIND MEAT COUNTER. RE-SECURE AND RE-CAULK HAND SINK TO THE WALL.
234 In use utensil storage In use utensil(s) stored improperly. Non-Critical 1. SPOON AND TONGS BURRIED INSIDE FROZEN MEATBALLS CONTAINERS AT THE BACK OF SALES FLOOR. DO NOT LET HANDLES TOUCH FOOD. 2. TONG HANDLES TOUCHING CHICHARRONES AT WARMER AT MEAT DEPARTMENT. DO NOT LET HANDLES TOUCH FOOD.
234 In use utensil storage In use utensil(s) stored improperly. Non-Critical 1. SPOON AND TONGS BURRIED INSIDE FROZEN MEATBALLS CONTAINERS AT THE BACK OF SALES FLOOR. DO NOT LET HANDLES TOUCH FOOD. 2. TONG HANDLES TOUCHING CHICHARRONES AT WARMER AT MEAT DEPARTMENT. DO NOT LET HANDLES TOUCH FOOD.
295 (c) Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Non-Critical 1. DUNAGE RACKS AND FAN GUARDS SOILED WITH BUILD UP INSIDE WALK IN COOLER AT HALAL. CLEAN AND SANITIZE. 2. SPILT DRY FISH AND FOOD DEBRIS IN DRY FISH REACH IN FREEZERS AT SALES FLOOR. CLEAN AND SANITIZE. 3. FAN GAURDS DUSTY AND ALSO FOUND ICE BUILD UP INSIDE SEAFOOD WALK IN COOLER. CLEAN AND SANITIZE.
295 (c) Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Non-Critical 1. DUNAGE RACKS AND FAN GUARDS SOILED WITH BUILD UP INSIDE WALK IN COOLER AT HALAL. CLEAN AND SANITIZE. 2. SPILT DRY FISH AND FOOD DEBRIS IN DRY FISH REACH IN FREEZERS AT SALES FLOOR. CLEAN AND SANITIZE. 3. FAN GAURDS DUSTY AND ALSO FOUND ICE BUILD UP INSIDE SEAFOOD WALK IN COOLER. CLEAN AND SANITIZE.
342 (a) Hand sink temperature Hand washing facility water temperature below 100 degrees F. Non-Critical HOT WATER IS ONLY GETTING TO 90*F AND 89*F AND NOT STAYING CONSISTENTLY HOT AT BOTH HAND SINKS BEHIND SEAFOOD COUNTER. REPAIR. HOT WATER MUST REACH AT LEAST 100*F AND MUST STAY HOT EVEN DURING PEAK DEMANDS.
392 Dumpster lids open Dumpster and/or waste handling units not covered. Non-Critical DUMPSTER LIDS OPEN AND MISSING ON DUMPSTERS OUT BACK. REPLACE MISSING LIDS. KEEP LIDS CLOSED TO PREVENT PEST ENTRY.
394 Dumpster area litter and items Trash areas and enclosures not properly maintained. Non-Critical EXPOSED GARBAGE SCATTERED AROUND DUMPSTERS AND ALLEY IN BACK. KEEP PREMISES CLEAN TO PREVENT RODENT HARBORAGE CONDITIONS.
395 Soiled dumpsters and receptacles Waste handling units not clean or improperly cleaned. Non-Critical GREASE DUMPSTER HEAVILY SOILED. CLEAN AND SANITIZE OR REPLACE.
404 (a) Cove molding Floor-wall junctures not coved. Non-Critical 1. COVE MOLDING MISSING IN BACK ROOM INCLUDING ALONG PRODUCE WALK IN COOLER. REPLACE COVE MOLDING WHERE IT IS MISSING. REPEAT VIOLATION FROM LAST INSPECTION. 2. COVE MOLDING MISSING ALONG WALL OF SEAFOOD DEPARMENT BEHIND HAND SINKS AND PREP SINKS. REPLACE COVE MOLDING WHERE IT IS MISSING.
404 (a) Cove molding Floor-wall junctures not coved. Non-Critical 1. COVE MOLDING MISSING IN BACK ROOM INCLUDING ALONG PRODUCE WALK IN COOLER. REPLACE COVE MOLDING WHERE IT IS MISSING. REPEAT VIOLATION FROM LAST INSPECTION. 2. COVE MOLDING MISSING ALONG WALL OF SEAFOOD DEPARMENT BEHIND HAND SINKS AND PREP SINKS. REPLACE COVE MOLDING WHERE IT IS MISSING.
404 (a) Cove molding Floor-wall junctures not coved. Non-Critical 1. COVE MOLDING MISSING IN BACK ROOM INCLUDING ALONG PRODUCE WALK IN COOLER. REPLACE COVE MOLDING WHERE IT IS MISSING. REPEAT VIOLATION FROM LAST INSPECTION. 2. COVE MOLDING MISSING ALONG WALL OF SEAFOOD DEPARMENT BEHIND HAND SINKS AND PREP SINKS. REPLACE COVE MOLDING WHERE IT IS MISSING.
413 (a) Protected outer openings Outer opening(s) not protected against entry of insects and rodents. Non-Critical THERE IS A LARGE OPEN GAP AT LEFT GARAGE DOOR WHEN IT IS CLOSED IN BACK LOADING AREA. MAKE SURE GARAGE DOOR IS SEALED SHUT TO PREVENT RODENT ENTRY.
416 Pests/rodents removed Dead pests not removed. Non-Critical FOUND A DEAD MOUSE INSIDE AN OPENED SEAWEED PACKAGE IN AISLE 7. REMOVE DEAD MOUSE.
426 Unnecessary litter Premises not free of unnecessary items or litter. Non-Critical FOUND NUMEROUS SKIDS, CRATES, PRODUCE TABLE, AND LARGE RUBBISH IN BACK DOCK AREA. THERE IS ALSO SCATTERED TRASH ALONG THE ALLEY AND GRASS AREA. KEEP PREMISES CLEAN.
430 Physical facility repair Physical facility not maintained in good repair. Non-Critical 1. WATER DAMAGED CEILING TILES THROUGHOUT ESTABLISHEMENT. IF THERE ARE LEAKS REPAIR LEAKS,. REPLACE ALL WATER DAMAGED CEILING TILES. 2. HOLE ON FLOOR AND WALL JUNCTION IN MILK WALK IN COOLER. SEAL ALL OPENINGS. REPLACE WITH COVE MOLDING.
430 Physical facility repair Physical facility not maintained in good repair. Non-Critical 1. WATER DAMAGED CEILING TILES THROUGHOUT ESTABLISHEMENT. IF THERE ARE LEAKS REPAIR LEAKS,. REPLACE ALL WATER DAMAGED CEILING TILES. 2. HOLE ON FLOOR AND WALL JUNCTION IN MILK WALK IN COOLER. SEAL ALL OPENINGS. REPLACE WITH COVE MOLDING.
431 (a) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Non-Critical 1. FLOORS SOILED WITH SPILT BLOOD UNDER DUNAGE RACKS INSIDE WALK IN COOLER AT HALAL. CLEAN FLOORS. 2. PLUMBING PIPES SOILED UNDER 3 BAY SINK AT HALAL. CLEAN AND SANITIZE. 3. FOUND MICE DROPPINGS ON FLOORS IN DRY STORAGE ROOM AT HALAL AREA. CLEAN FLOORS. 4. FLOORS SOILED WITH LIQUID AND FOOD SPILLS IN MILK WALK IN COOLERS. THERE ARE SPILT RICE STICK NOODLES UNDER SKIDS IN BACK OF COOLER TOO. FANS GUARDS ARE ALSO DUSTY. CLEAN AND SANITIZE. 5. STANDING WATER ON FLOORS IN BACK LARGE PRODUCE WALK IN COOLER. KEEP FLOORS CLEAN AND DRY. 6. SOILED FLOORS AND FAN GUARDS INSIDE BACK SMALL PRODUCE AND VEGETABLE WALK IN COOLER. CLEAN AND SANITIZE. 7. STANDING WATER ON FLOORS BEHIND SEAFOOD COUNTER. KEEP FLOORS CLEAN AND DRY.
431 (a) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Non-Critical 1. FLOORS SOILED WITH SPILT BLOOD UNDER DUNAGE RACKS INSIDE WALK IN COOLER AT HALAL. CLEAN FLOORS. 2. PLUMBING PIPES SOILED UNDER 3 BAY SINK AT HALAL. CLEAN AND SANITIZE. 3. FOUND MICE DROPPINGS ON FLOORS IN DRY STORAGE ROOM AT HALAL AREA. CLEAN FLOORS. 4. FLOORS SOILED WITH LIQUID AND FOOD SPILLS IN MILK WALK IN COOLERS. THERE ARE SPILT RICE STICK NOODLES UNDER SKIDS IN BACK OF COOLER TOO. FANS GUARDS ARE ALSO DUSTY. CLEAN AND SANITIZE. 5. STANDING WATER ON FLOORS IN BACK LARGE PRODUCE WALK IN COOLER. KEEP FLOORS CLEAN AND DRY. 6. SOILED FLOORS AND FAN GUARDS INSIDE BACK SMALL PRODUCE AND VEGETABLE WALK IN COOLER. CLEAN AND SANITIZE. 7. STANDING WATER ON FLOORS BEHIND SEAFOOD COUNTER. KEEP FLOORS CLEAN AND DRY.
431 (a) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Non-Critical 1. FLOORS SOILED WITH SPILT BLOOD UNDER DUNAGE RACKS INSIDE WALK IN COOLER AT HALAL. CLEAN FLOORS. 2. PLUMBING PIPES SOILED UNDER 3 BAY SINK AT HALAL. CLEAN AND SANITIZE. 3. FOUND MICE DROPPINGS ON FLOORS IN DRY STORAGE ROOM AT HALAL AREA. CLEAN FLOORS. 4. FLOORS SOILED WITH LIQUID AND FOOD SPILLS IN MILK WALK IN COOLERS. THERE ARE SPILT RICE STICK NOODLES UNDER SKIDS IN BACK OF COOLER TOO. FANS GUARDS ARE ALSO DUSTY. CLEAN AND SANITIZE. 5. STANDING WATER ON FLOORS IN BACK LARGE PRODUCE WALK IN COOLER. KEEP FLOORS CLEAN AND DRY. 6. SOILED FLOORS AND FAN GUARDS INSIDE BACK SMALL PRODUCE AND VEGETABLE WALK IN COOLER. CLEAN AND SANITIZE. 7. STANDING WATER ON FLOORS BEHIND SEAFOOD COUNTER. KEEP FLOORS CLEAN AND DRY.
431 (a) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Non-Critical 1. FLOORS SOILED WITH SPILT BLOOD UNDER DUNAGE RACKS INSIDE WALK IN COOLER AT HALAL. CLEAN FLOORS. 2. PLUMBING PIPES SOILED UNDER 3 BAY SINK AT HALAL. CLEAN AND SANITIZE. 3. FOUND MICE DROPPINGS ON FLOORS IN DRY STORAGE ROOM AT HALAL AREA. CLEAN FLOORS. 4. FLOORS SOILED WITH LIQUID AND FOOD SPILLS IN MILK WALK IN COOLERS. THERE ARE SPILT RICE STICK NOODLES UNDER SKIDS IN BACK OF COOLER TOO. FANS GUARDS ARE ALSO DUSTY. CLEAN AND SANITIZE. 5. STANDING WATER ON FLOORS IN BACK LARGE PRODUCE WALK IN COOLER. KEEP FLOORS CLEAN AND DRY. 6. SOILED FLOORS AND FAN GUARDS INSIDE BACK SMALL PRODUCE AND VEGETABLE WALK IN COOLER. CLEAN AND SANITIZE. 7. STANDING WATER ON FLOORS BEHIND SEAFOOD COUNTER. KEEP FLOORS CLEAN AND DRY.
139 Food unsafe (Critical) Food is unsafe and/or in unsound condition. Critical THERE IS A SELF-SERVICE AREA AT BACK OF THE STORE WITH A TOTE OF FROZEN MEATBALLS INSIDE A REACH IN DISPLAY FREEZER. MEATBALLS ARE ALL FREEZER BURNED. DISCARD.
160 Maintaining shellfish tags Establishment not maintaining shellstock tags. Critical SHELLSTOCK TAGS NOT PROPERLY STORED IN CHRONILOGICAL ORDER INSIDE SEAFOOD WALK IN COOLER. KEEP SHELLSTOCK TAGS ORGANIZED IN CHRONOLOGICAL ORDER TO KEEP TRACK OF SHELFISH.
173 Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Critical 1. RAW SAUSAGES STORED OVER BEAN CURD AND READY-TO-EAT PRE-COOKED SAUSAGES INSIDE REACH IN COOLER IN CHINEESE FOOD SECTION OF SALES FLOOR. 2. RAW BEEF STORED OVER READY-TO-EAT PRE-COOKED SAUSAGE INSIDE REACH IN COOLER IN MEDITERRANEN FOOD SECTION AT SALES FLOOR. DO NOT STORE RAW FOODS OVER READY-TO-EAT FOODS. ALL RAW FOODS MUST BE STORED AT BOTTOM SHELVES AND ALL READY-TO-EAT FOODS MUST BE STORED AT TOP SHELVES.
204 Miscellaneous contamination of food (Critical) Food contaminated by miscellaneous source. Critical SEVERAL FOOD PACKAGES INCLUDING SWEET SNACKS, SEAWEED SNAKCS, FLOUR SACKS, CHILE SACKS, AND RICE SACKS HAVE ALL BEEN BITTEN INTO BY MICE. ALSO FOUND MICE DROPPINGS OF PACKAGED FOODS. DISCARD ALL OPENED, PUNCTURED AND CONTAMINATED FOOD. PROVIDE A LIST OF ITEMS DISCARDED.
205 Unapproved food contact materials Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment. Critical HALF OF A GATORADE BOTTLE IS ATTACKED TO THE END OF MEAT SAW BAND AT HALAL. REMOVE. ALL SURFACES NEED TO BE AT AN EASILY CLEANABLE CONDITION.
295 (a) (b) Food contact surface(s) soiled Food contact surface(s) soiled. Critical DELI SLICER IS SOILED WITH BUILD UP IN MEAT DEPARTMENT. CLEAN AND SANITIZE.
296 Food contact cleaning frequency Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses. Critical 1. INTERIOR SURFACES OF MEAT BAND SAW EQUIPMENT SOILED. MANAGER STATED THEY CLEAN MEAT BAND SAW AT THE END OF EVERY NIGHT. ALL CUTTING EQUIPMENT IF USED THROUGHOUT THE DAY NEEDS TO BE CLEANED AND SANITIZED EVERY 4 HOURS.
324 Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Critical 1. FLOOR DRAIN UNDER HAND SINK IS BACKING UP AND COMPLETELY CLOGGED WITH FISH DEBRIS BEHIND SEAFOOD COUNTER. PLUMBING TO HAND SINK AND PREP SINKS ARE ALL CONNECTED AND DRAINING INTO THE SAME SMALL FLOOR DRAIN. THE DRAIN IS TOO SMALL AND BACKS UP EASILY. REPAIR. HAND SINK NEEDS TO HAVE IT'S OWN PLUMBING CONNECTED TO AN APPROVED SEWAGE DRAIN. SHARING THIS ONE SMALL FLOOR DRAIN IS BETWEEN ALL THE SINKS BEHIND SEAFOOD DEPARTMENT IS NOT WORKING. DRAIN IS TOO SMALL. 2. DRAINING PIPE AT OTHER END OF PREP SINKS IS DRAINING WATER DIRECTLY ONTO THE FLOOR AND NOT INTO FLOOR DRAIN. RE-DIRECT DRAINAGE SO THAT IT DRAINS DIRECTLY INTO FLOOR DRAIN AND NOT ONTO THE FLOOR. FLOORS ARE ALL WET BEHIND SEAFOOD DEPARTMENT. 3. HOT WATER IS ONLY REACHING 89*F AT 3 BAY SINK IN SEAFOOD DEPARTMENT. HOT WATER MUST REACH AT LEAST 110*F AT ALL WARE WASHING SINKS.
324 Plumbing system / repair (Critical) Plumbing system(s) not maintained in good repair. Critical 1. FLOOR DRAIN UNDER HAND SINK IS BACKING UP AND COMPLETELY CLOGGED WITH FISH DEBRIS BEHIND SEAFOOD COUNTER. PLUMBING TO HAND SINK AND PREP SINKS ARE ALL CONNECTED AND DRAINING INTO THE SAME SMALL FLOOR DRAIN. THE DRAIN IS TOO SMALL AND BACKS UP EASILY. REPAIR. HAND SINK NEEDS TO HAVE IT'S OWN PLUMBING CONNECTED TO AN APPROVED SEWAGE DRAIN. SHARING THIS ONE SMALL FLOOR DRAIN IS BETWEEN ALL THE SINKS BEHIND SEAFOOD DEPARTMENT IS NOT WORKING. DRAIN IS TOO SMALL. 2. DRAINING PIPE AT OTHER END OF PREP SINKS IS DRAINING WATER DIRECTLY ONTO THE FLOOR AND NOT INTO FLOOR DRAIN. RE-DIRECT DRAINAGE SO THAT IT DRAINS DIRECTLY INTO FLOOR DRAIN AND NOT ONTO THE FLOOR. FLOORS ARE ALL WET BEHIND SEAFOOD DEPARTMENT. 3. HOT WATER IS ONLY REACHING 89*F AT 3 BAY SINK IN SEAFOOD DEPARTMENT. HOT WATER MUST REACH AT LEAST 110*F AT ALL WARE WASHING SINKS.
343 (a) Hand sink capacity Inadequate number of hand washing sinks. Critical A NEW WALL IS BEING ADDED TO HALAL AREA TO MAKE IT SMALLER. CURRENT HAND SINK IS LOCATED OUTSIDE THE NEW WALL. YOU WILL NEED TO MOVE HAND SINK INSIDE THE HALAL AREA OR ADD ANOTHER HAND SINK INSIDE.
345 (b) Hand sink improper usage Hand washing facility used for purposes other than hand washing. Critical FOUND A KNIVE INSIDE THE HAND SINK IN THE SEAFOOD DEPARTMENT. DO NOT STORE ANYTHING INSIDE HAND SINKS. HAND SINKS CAN ONLY BE USED FOR HAND WASHING ONLY.
415 Pests/rodents Presence of pests and/or rodents in facility. Critical FOUND A DEAD MOUSE AND A LOT OF MICE DROPPINGS ON FLOORS, SHELVES, AND FOOD AT SALES FLOOR, DRY STORAGE, BACK ROOM, AND RESTAURANTS AND BAKERY INSIDE ESTABLISHMENT. A LOT OF FOOD PACKAGES HAVE BEEN TORN AND BITTEN OPEN. GLUE TRAPS ARE ALL COVERED IN FOOD DEBRIS UNDER SHELVES AT SALES FLOOR. HAVE PEST CONTROL OUT FOR SERVICE ON A MORE FREQUENT BASIS TO EXTERMINATE MICE THROUGHOUT. HAVE STAFF CHECK THE SHELVES THROUGHOUT THE DAY AND DISCARD OPENED PACKAGES AS THEY SEE THEM. KEEP FOOD OFF THE FLOORS.
415 Pests/rodents Presence of pests and/or rodents in facility. Critical FOUND A DEAD MOUSE AND A LOT OF MICE DROPPINGS ON FLOORS, SHELVES, AND FOOD AT SALES FLOOR, DRY STORAGE, BACK ROOM, AND RESTAURANTS AND BAKERY INSIDE ESTABLISHMENT. A LOT OF FOOD PACKAGES HAVE BEEN TORN AND BITTEN OPEN. GLUE TRAPS ARE ALL COVERED IN FOOD DEBRIS UNDER SHELVES AT SALES FLOOR. HAVE PEST CONTROL OUT FOR SERVICE ON A MORE FREQUENT BASIS TO EXTERMINATE MICE THROUGHOUT. HAVE STAFF CHECK THE SHELVES THROUGHOUT THE DAY AND DISCARD OPENED PACKAGES AS THEY SEE THEM. KEEP FOOD OFF THE FLOORS.
415 Pests/rodents Presence of pests and/or rodents in facility. Critical FOUND A DEAD MOUSE AND A LOT OF MICE DROPPINGS ON FLOORS, SHELVES, AND FOOD AT SALES FLOOR, DRY STORAGE, BACK ROOM, AND RESTAURANTS AND BAKERY INSIDE ESTABLISHMENT. A LOT OF FOOD PACKAGES HAVE BEEN TORN AND BITTEN OPEN. GLUE TRAPS ARE ALL COVERED IN FOOD DEBRIS UNDER SHELVES AT SALES FLOOR. HAVE PEST CONTROL OUT FOR SERVICE ON A MORE FREQUENT BASIS TO EXTERMINATE MICE THROUGHOUT. HAVE STAFF CHECK THE SHELVES THROUGHOUT THE DAY AND DISCARD OPENED PACKAGES AS THEY SEE THEM. KEEP FOOD OFF THE FLOORS.