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Violations - SARAGA INTERNATIONAL GROCERY - 1012719

Code Defect Description Severity Comments
138 Hair restraints Food employees not wearing proper hair restraint. Non-Critical 1. FOOD HANDLERS NOT WEARING HAIR RESTRAINTS AT MEAT COUNTER (HALAL)2. FOOD HANLDERS NOT WEARING HAIR RESTRAINTS PREPARING VEGETABLES (PRODUCE PREP ROOM)
146 (a) In store packaging Packaged food(s) not properly labeled. Non-Critical ASSORTED IN STORE PACKAGED DRIED BEANS MISSING LABELING. (ALL IN PRODUCE DEPARTMENT)1. BLACK BEANS2. SOY BEANS.3. WHITE CORN4. CHICCARONES DE HARINA 5. BROCCOLI (DISPLAY COOLER6. MULTI-COLORED CHILI PEPPERS7. RED CABBAGE8. RAW SEED SPROUTS>>PROVIDE IN-STORE PACKAGING LABELS
146 (b) In store label information Packaged food(s) not properly labeled. Non-Critical PREPACKAGED FROZEN MEAT MISSING LABELS IN REACH IN FREEZER ON SALES FLOOR (HALAL MEAT DEPARTMENT)1. BRAIN2. LAMB FEET3. GOAT TESTICLES>>PROVIDE IN STORE LABEL INFORMATION FOR ALL SELF SERVE FROZEN HALAL MEATS
170 Ice reuse Exterior cooling ice used for consumption. Non-Critical EMPLOYEE BOTTLE OF COKE INSIDE ICE MACHINE (SEAFOOD)
177 Food storage Food stored in unprotected manner. Non-Critical 1. CASE OF RED CHILI PEPPERS ON FLOOR (PRODUCE PREP)
214 Cutting surface(s) Cutting surface(s) in poor condition. Non-Critical 1. HEAVILY STAINED AND SCORED CUTTING BOARDS IN PREP AREA (PRODUCE). REMOVE AND REPLACE WITH NEW
218 Equipment repair Equipment in need of repair. Non-Critical SEAFOOD WALKIN COOLER TEMPERATURE MEASURED 50*F. REPAIR TO MAINTAIN 41*F OR LESS
239 (a) Single Service/Equipment storage Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly. Non-Critical SEVERAL SINGLE SERVICE ITEMS STORED ON FLOOR (END CAP BETWEEN AISLES 3/4)1. SINGLE SERVICE CHOP STICKS 2. PLASTIC DRINK BOTTLES 3. COLLANDER/BOWLS >>STORE ALL FOOD CONTACT ITEMS AT LEAST 6 INCHES FROM FLOOR TO PREVENT CONTAMINATION.
273 Three bay wash temperature Wash solution temperature of manual warewashing sink is less than 110 degrees F. Non-Critical WATER TEMPERATURE AT THREE BAY SINK MEASURED 90*F. >>WATER FOR WAREWASHING SHALL REACH AT LEAST 110*F.
293 (a) Three bay : inappropriate use Inappropriate use of warewashing sink. Non-Critical CARDBOARD BOXES BEING STORED IN THREE BAY SINK (SEAFOOD0
295 (c) Non food contact surface cleaning frequency Non-food contact surface(s) soiled. Non-Critical 1. INTERIOR WALLS SOILED WITH MOLD LIKE SUBSTANCE OF PRODUCE SELF-SERVE REACH IN COOLER (PRODUCE)
297 Non potentially hazardous food contact surface(s) soiled Non-potentially hazardous food contact surface(s) soiled. Non-Critical ICE CHUTE HEAVILY SOILED IN WALKIN COOLER. CLEAN. (SEAFOOD)
304 Air dry (equipment and/or utensil(s)) Equipment and/or utensil(s) not air dried or properly drained before use. Non-Critical CLEANED PLASTIC BUS TUBS STORED IN WALKIN COOLER ABOVE CASES OF FISH DRIPPING WATER INTO BOXES. >>DO NOT STORE WET, DRIPPING EQUIPMENT OVER FOOD TO PREVENT CONTAMINATION>>FOOD CONTACT SURFACES SHALL BE WASH, RINSED, SANITIZED AND AIR DRIED *BEFORE* BEING STORED ON SHELVES.
324 Plumbing system/ repair (Non-Critical) Plumbing system(s) not maintained in good repair. Non-Critical 1. LEAKY FAUCET AT THREE BAY SINK IN SEAFOOD PREP ROOM.2. PLASTIC WRAPPED AROUND SPARY ON FRONT LINE OF SEAFOOD AREA. REPAIR.
380 Non sewage liquid drainage Nonsewage liquids drained in an unapproved manner. Non-Critical 1. DRAINLINE FROM WALL BEHIND ICE MACHINE DRAINING WATER ONTO FLOOR. RUN DRAINLINE TO FLOOR DRAIN. 2. DRAINLINE FROM CEILING OF SEAFOOD WALKIN COOLER LEAKING ONTO FISH. REPAIR LEAK3. PAN IN FLOOR DRAIN -REMOVE AND REDIRECT THE DRAINLINE TO EMPTY INTO FLOOR DRAIN
402 Floors, walls, ceilings cleanability Floors, walls and ceilings not smooth and easily cleanable. Non-Critical 1. PEELING PAINT ON WALLS OF PRODUCE SELF-SERVE CASE (SALES FLOOR)2. PEELING PAINT ON WALL NEAR MEAT SAW (HALAL)3. PEELING PAINT ON WALL IN WALKIN COOLER (HALAL)4. WALL SHEET METAL PEELING/DAMAGED ON INSIDE OF WALKIN COOLER NEAR DOOR (DAIRY WALKIN)
402 Floors, walls, ceilings cleanability Floors, walls and ceilings not smooth and easily cleanable. Non-Critical 1. PEELING PAINT ON WALLS OF PRODUCE SELF-SERVE CASE (SALES FLOOR)2. PEELING PAINT ON WALL NEAR MEAT SAW (HALAL)3. PEELING PAINT ON WALL IN WALKIN COOLER (HALAL)4. WALL SHEET METAL PEELING/DAMAGED ON INSIDE OF WALKIN COOLER NEAR DOOR (DAIRY WALKIN)
402 Floors, walls, ceilings cleanability Floors, walls and ceilings not smooth and easily cleanable. Non-Critical 1. PEELING PAINT ON WALLS OF PRODUCE SELF-SERVE CASE (SALES FLOOR)2. PEELING PAINT ON WALL NEAR MEAT SAW (HALAL)3. PEELING PAINT ON WALL IN WALKIN COOLER (HALAL)4. WALL SHEET METAL PEELING/DAMAGED ON INSIDE OF WALKIN COOLER NEAR DOOR (DAIRY WALKIN)
404 (a) Cove molding Floor-wall junctures not coved. Non-Critical 1. COVE MOLDING MISSING IN WALKIN COOLER (DAIRY WALKIN)2. COVE MOLDING MISSING IN WALKIN COOLER (HALAL WALKIN)
407 (b) Walls finished or sealed Walls improperly finished. Non-Critical 1. HOLES IN WALLS IN WALKIN COOLER (HALAL MEAT ROOM)2. HOLE IN FLOOR IN SEAFOOD AREA. >>FILL HOLES AND SEAL WALLS TO BE SMOOTH AND EASILY CLEANABLE.
416 Pests/rodents removed Dead pests not removed. Non-Critical REMOVE DEAD MICE FROM TRAPS IN THE FOLLOWING AREAS:1. UNDER EGG DISPLAY CASE COOLER2. UNDER NOODLE SECTIONS AISLE 12A. 3. BELOW SHELVING IN HALLWAY OUTSIDE KIMCHEE ROOM>>REMOVE ALL DEAD PESTS FROM FACILITY AND CALL PEST CONTROL.
416 Pests/rodents removed Dead pests not removed. Non-Critical REMOVE DEAD MICE FROM TRAPS IN THE FOLLOWING AREAS:1. UNDER EGG DISPLAY CASE COOLER2. UNDER NOODLE SECTIONS AISLE 12A. 3. BELOW SHELVING IN HALLWAY OUTSIDE KIMCHEE ROOM>>REMOVE ALL DEAD PESTS FROM FACILITY AND CALL PEST CONTROL.
417 (b) Storage of Personal Items Improper storage of personal item(s) with food or food contact item(s). Non-Critical PERSONAL ITEMS STORED WITH FOOD (KIMCHEE ROOM)
430 Physical facility repair Physical facility not maintained in good repair. Non-Critical TILES ALONG BASEBOARD ARE FALLING OFF WALL IN PREP ROOM (SEAFOOD)
431 (a) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Non-Critical 1. STAINED CEILING TILES THROUGHOUT FACILITY (GROCERY)2. FLOORS HEAVILY SOILED WITH FOOD DEBRIS UNDER PREP TABLE (PRODUCE PREP)3. WATER ON FLOOR IN WALKIN COOLER (SEAFOOD)4. SOILED WALLS IN SEAFOOD DEPARTMENT (SEAFOOD)5. SOILED CEILING TILES OVER PRODUCE( SALES FLOOR).6. HEAVILY SOILED LIGHT SHIELDS (MEAT ROOM).
431 (a) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Non-Critical 1. STAINED CEILING TILES THROUGHOUT FACILITY (GROCERY)2. FLOORS HEAVILY SOILED WITH FOOD DEBRIS UNDER PREP TABLE (PRODUCE PREP)3. WATER ON FLOOR IN WALKIN COOLER (SEAFOOD)4. SOILED WALLS IN SEAFOOD DEPARTMENT (SEAFOOD)5. SOILED CEILING TILES OVER PRODUCE( SALES FLOOR).6. HEAVILY SOILED LIGHT SHIELDS (MEAT ROOM).
431 (a) Walls, floors, etc/soiled Physical structure, walls, floors, and/or ceilings soiled. Non-Critical 1. STAINED CEILING TILES THROUGHOUT FACILITY (GROCERY)2. FLOORS HEAVILY SOILED WITH FOOD DEBRIS UNDER PREP TABLE (PRODUCE PREP)3. WATER ON FLOOR IN WALKIN COOLER (SEAFOOD)4. SOILED WALLS IN SEAFOOD DEPARTMENT (SEAFOOD)5. SOILED CEILING TILES OVER PRODUCE( SALES FLOOR).6. HEAVILY SOILED LIGHT SHIELDS (MEAT ROOM).
129 No hand washing (when) Food employees’ hands became contaminated and were not washed to eliminate contamination. Critical SEAFOOD EMPLOYEE DID NOT WASH HANDS WHEN PUTTING ON GLOVES
139 Food unsafe (Critical) Food is unsafe and/or in unsound condition. Critical 1. ROTTING CLEMENTINES ON SALES FLOOR. COS. (PRODUCE) 2. SALSA AT 58*F LABELED "KEEP REFRIGERATED" WITH BULGING LIDS IN MELTED ICE SELF SERVICE BIN. COS. (PRODUCE)3. LEAKING CEILING DRAINLINE CONTAMINATING THREE CASES OF CATFISH. FISH DISCARDED.( SEAFOOD)
139 Food unsafe (Critical) Food is unsafe and/or in unsound condition. Critical 1. ROTTING CLEMENTINES ON SALES FLOOR. COS. (PRODUCE) 2. SALSA AT 58*F LABELED "KEEP REFRIGERATED" WITH BULGING LIDS IN MELTED ICE SELF SERVICE BIN. COS. (PRODUCE)3. LEAKING CEILING DRAINLINE CONTAMINATING THREE CASES OF CATFISH. FISH DISCARDED.( SEAFOOD)
142 (a) Food unapproved sources Food from unapproved sources. Critical 1. NO LABELS ON FLATS OF "FRESH DUCK EGGS". PROVIDE PROOF OF FOOD SOURCE2. NO LABELS ON PREPACKAGED FROZEN MEATS IN HALAL SELF SERVICE. PROVIDE PROOF OF FOOD SOURCE
173 Cross-contamination Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods. Critical 1. RAW CHORIZO STORED ABOVE QUESO IN WALKIN COOLER (DAIRY)2. RAW BACON STORED OVER CHICKEN FRANKS (DAIRY REACH IN -SALES FLOOR)
181 (a) Self service operations Raw, unpackaged animal food offered for consumer self service. Critical CUSTOMERS SERVING THEMSELVES AT LIVE CRAB DISPLAY>>ALL SEAFOOD SHALL BE SERVED BY FOOD HANDLERS TO PREVENT CONTAMINATION.
187 (a) (2) Cold holding Potentially hazardous cold foods not held at proper temperatures. Critical 1. NUMEROUS CONTAINERS OF SALSA LABELED "KEEP REFRIGERATED" TEMPERATURE MEASURED 53*F STORED INSIDE OPEN CHEST COOLER . COS. (PRODUCE SALES FLOOR)2. SELF SERVE SOYBEAN SPROUTS IN OPEN CHEST COOLER TEMPERATURE MEASURED 51-54*F. (PRODUCE SALES FLOOR)>>WHEN USING OPEN CHEST COOLERS FILLED WITH ICE, ICE SHALL BE MONITORED TO ENSURE POTENTIALLY HAZARDOUS FOODS ARE KEPT AT 41*F OR LESS.
246 Glove Use (Critical) Gloves used incorrectly. Critical SEAFOOD EMPLOYEE PUT ON GLOVES AFTER CLEANING EQUIPMENT WITHOUT WASHING HANDS.
295 (a) (b) Food contact surface(s) soiled Food contact surface(s) soiled. Critical 1. SOILED KNIVES WITH DRIED MEAT INSIDE KNIFE RACK.(HALAL)2. SOILED CLEAVER IN KNIFE HOLDER IN MEATROOM. >>FOOD HANDLERS STATE THAT THEY STORE THE KNIVES INSIDE THE KNIVE RACK AND CLEAN BEFORE USE WITH SANITIZER. >>ALL KNIVES SHALL BE CLEANED/SANITIZED **BEFORE**BEING PLACED INSIDE KNIFE RACK
344 Hand sink location blocked Hand washing facilities not properly located and/or accessible. Critical 1. HAND SINK BLOCKED BY UTLITY HOSE STORED ON FLOOR. (HALAL MEAT COUNTER)2. HAND SINK BLOCKED BY GROCERY CART (SEAFOOD DEPT)>>KEEP ALL HAND SINKS FREE AND CLEAR AT ALL TIMES.
344 Hand sink location blocked Hand washing facilities not properly located and/or accessible. Critical 1. HAND SINK BLOCKED BY UTLITY HOSE STORED ON FLOOR. (HALAL MEAT COUNTER)2. HAND SINK BLOCKED BY GROCERY CART (SEAFOOD DEPT)>>KEEP ALL HAND SINKS FREE AND CLEAR AT ALL TIMES.
345 (b) Hand sink improper usage Hand washing facility used for purposes other than hand washing. Critical 1. UTILITY HOSE BEING STORED ON FAUCET OF HAND SINK (HALAL MEAT COUNTER)>>USE HAND SINK ONLY FOR INTENDED PURPOSES.
415 Pests/rodents Presence of pests and/or rodents in facility. Critical 1. OBSERVED FRUIT FLIES OVER ROTTING CLEMENTINES (PRODUCE SALES FLOOR). COS2. OBSERVED FRUIT FLIES OVER BAGS OFRED AND WHITE ONIONS (PRODUCE SALES FLOOR)3. OBSERVED AT LEAST ONE BIRD FLYING THROUGHOUT STORE AND INTO HOLES IN CEILING (GROCERY)4. OBSERVED COCKROACHES IN NUMEROUS AREAS OF KIMCHEE PREP AREA A. INSIDE RICE (DISCARDED) B. BELOW REACH IN FREEZER C. IN CABINETS D. ON STORAGE TABLES E. IN BREAKER/ELECTRICAL ROOM
415 Pests/rodents Presence of pests and/or rodents in facility. Critical 1. OBSERVED FRUIT FLIES OVER ROTTING CLEMENTINES (PRODUCE SALES FLOOR). COS2. OBSERVED FRUIT FLIES OVER BAGS OFRED AND WHITE ONIONS (PRODUCE SALES FLOOR)3. OBSERVED AT LEAST ONE BIRD FLYING THROUGHOUT STORE AND INTO HOLES IN CEILING (GROCERY)4. OBSERVED COCKROACHES IN NUMEROUS AREAS OF KIMCHEE PREP AREA A. INSIDE RICE (DISCARDED) B. BELOW REACH IN FREEZER C. IN CABINETS D. ON STORAGE TABLES E. IN BREAKER/ELECTRICAL ROOM
440 Toxic restrictions Unapproved toxic materials in food establishment. Critical CAN OF RAID YARD SPRAY ON DESK IN MEAT ROOM (HALAL) COS
449 Bait stations Open rodent bait station(s). Critical RODENT POISON SPILLED ON FLOOR BELOW SHELVING IN HALLWAY OUTSIDE KIMCHEE PREP ROOM.
451 Toxic storage (Critical) Improper storage or display of toxic material(s) for retail sale. Critical CANS OF BUTANE STORED OVER RICE BASKETS (END CAP BETWEEN AISLES 2/3). STORE BUTANE SEPARATELY FROM FOOD ITEMS TO PREVENT CONTAMINATION.
19-304 (a) CO2/Health or safety hazard Owner or operator allowing a health or safety hazard on premises. PROPANE TANK STORED ON FLOOR IN MEAT ROOM (HALAL)>>REMOVE PROPANE TANK FROM INSIDE OF FACILITY.