A&P Asian Supermarket

Several flies were observed in the facility., , **Have your pest operator carry out an assessment and install insect mitigation equipment.

Several unfinished wood pallets are being used for storage in the walk-in freezers and coolers., , **Have the pallets finished to ensure they are smooth, non-absorbent to moisture and cleanable.

The following areas/items require cleaning:, , 1. The floors and shelves in all the walk in coolers and freezers., 2.The floors below the dry storage shelves., 3. The walls and floors around the sinks., 4.The ceiling tiles and air vents in the main kitchen., 5.The bulk storage containers in the kitchen., 6. The body of the display coolers in the fish dept., , Please have these areas /items cleaned., , In addition, please have the walk-in freezers organized and decluttered to allow for proper sanitation activities..

The floor of the walk-in cooler was observed to be covered in dirt, blood, and food debris., , Please clean the indicated area.

Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.

Main Kitchen:, Black garbage bags were used to cover pigs., , Use food grade material for food.

Fish Department:, , Floor sealant was torn off the floor. , , Repair the floor.

Main Kitchen:, The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.

BBQ:, Temperature issues were observed:, 1) BBQ hot holding unit- , --Soy sauce chicken legs @ 38.0 degrees C, Roasted pork @ 43.0 degrees C and BBQ duck @ 43 degrees C. on the bottom shelf. , --BBQ duck @ 58.3 degrees C, roasted pork @ 54.9 degrees C hanging on the top rack above the lights., 4 more lights were burnt out in the hot holding unit., , Discarded the meats on the bottom shelf. , , Store hot perishable food at 60 degrees C or higher., , 2) No probe thermometer was available to monitor food and cooler temperatures. , , Provide a probe thermometer that can measure from 0 to 100 degrees C, , Main Kitchen:, 1) No aid method to cool down large bucket of soup., , Use ice bath or ice wands to aid in rapid cooling of soup., , .

Main Kitchen and BBQ:, 1) All paper towel dispensers were not operational. Paper towels were stored on the shelves. Stains noted on the paper towels. , , Fix the paper towel dispensers and store paper towels in dispensers., , Meat:, 2) No hot water and paper towels at the meat cutting handwash sink., , Fix the handwash sink and ensure both hot and cold water is available for handwashing. Provide soap and paper towels for handwashing.

Main Kitchen:, 1) Knives were stored in an uncleanable slot between the prep cooler and prep table. , , Provide a knife magnet and container to store the knives., , 2) Black garbage bags were used to cover pigs., , Use food grade material for food., , Produce:, 1) Wooden pallets covered the entire produce storage area in the walk-in cooler. Staff need to step on the pallets to get to the produce. Grime build-up on the pallets. , , Remove the middle pallets so staff can walk to get the produce instead of walking on the pallets.

Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.

There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.

The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.

Main Kitchen & BBQ:, 1) Paint brushes were used to apply honey onto meat. A screw was used to hold the brush together. , , Provide a food grade brush for food. , , 2) Large rice pot handle was repaired with duct tape. , , Fix the rice pot handle. , , 3) Broken ice machine was covered with dust. , , Fix the ice machine or remove from kitchen. , , 4) Food stains and debris on the main kitchen prep cooler. , , Clean the prep cooler. , , 5) Food debris on the utensil's storage containers., , Clean utensils and storage containers. , , 6) Large bin lids were stored directly on the floor. , , Store food items at least 6 inches off the floor., , 7) Stains on walk-in coolers and walk-in freezers doors. , , Clean these doors., , 8) Algae growth was noted on the lobster baskets. , , Clean or remove the baskets

The bulk food containers stored in the shelving unit beside the dishwashing sink were dirty and had food debris and dirt accumulation. Please clean the containers. Please include a cleaning schedule for all food containers to ensure that they remain clean and sanitary.

The chopping board at the vegetable food prep room was heavily stained and had deep grooves. Please resurface the chopping board to remove the stains and the deep grooves. This would ensure smooth and easy cleaning of the chopping board.

1) Food debris build-up underneath the wooden pallets in the walk-in cooler. , , 2) Calcium and stains build-up on the fish department dishwashing sink. , , 3) Grease and debris build-up underneath the wok line., , 1 to 3) Clean these areas.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - The space between the dishwashing compartment sink and countertop beside it., - The floor areas in the back kitchen., - Accumulation of grease in one of the big ovens., **PLEASE CLEAN THE AFOREMENTIONED AREAS.

Raw vegetables were stored directly beside raw meat in the walk-in cooler. The inspector informed the staff/operator that raw products must be stored away from ready-to-eat food items. Either install a physical barrier to separate the raw from ready-to-eat foods, or have a clear distance between them to prevent cross contamination.

High-risk food items were measured at 6-7°C in the prep table inserts. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the food items were moved to the walk-in coolers. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.

High-risk food items, including cooked Peking Duck, BBQ Pork, and Chicken, in the hot-holding front display cabinet were measured at 41-49°C. High-risk food items, including cooked meat products and vegetables in the hot-holding display inserts, were measured at 39-45°C. The foods were discarded during the inspection. The inspector informed the staff/operator that hot-holding units must be maintained at or above 60°C at all times, and food items must be checked using a probe thermometer to ensure that its internal temperature remains at or above 60°C. Please ensure to have a probe thermometer readily available by the front display unit, then record temperatures routinely. Provide records during inspections. The unit was adjusted and fixed during the inspection; confirmed to be adequate during the inspection.

The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff and operator on how to properly use the sink for sanitization. A copy of the three-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff and operator demonstrated adequate understanding of the proper dishwashing method afterwards.

The handwashing sink in the kitchen was blocked during the inspection with hardware tools. The inspector informed the staff/operator that the handwashing station must be free and readily available for handwashing at all times. The tools were removed during the inspection. Please also remove the jacket hooks above the handwashing station and relocate all personal items away from the food preparation area.

The door of the mop utility room was removed, allowing the mop sink to be open to the food preparation area in the kitchen. Please reinstall the door to the mop utility room to ensure that all utility activity is separated from the food preparation area.

Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.

Opened canned food items were stored in the cooler. The inspector informed the staff/operator that once a canned food item is opened, it should then be transferred to a food-grade plastic container. The food items were transferred to a plastic container during the inspection. Please do not use opened cans to store food.

Dirty hooks for Peking Duck were stored very close to the cleaned hooks where the hooks were touching. The inspector informed the staff/operator that all dirty utensils must be stored away from clean utensils to prevent cross contamination. The hooks were separated and washed, as needed.

There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.

Portable ventilation fans were being used above the food preparation area and used to dry meat products in the kitchen. The fans were noted as dusty during the inspection. The fan was removed. Please ensure to not use fans in the kitchen as it would spread dust and dirt to food and food-contact surfaces.

The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.

The bulk food containers stored in the shelving unit beside the dishwashing sink were dirty and had food debris and dirt accumulation. Please clean the containers. Please include a cleaning schedule for all food containers to ensure that they remain clean and sanitary.

The chopping board at the vegetable food prep room was heavily stained and had deep grooves. Please resurface the chopping board to remove the stains and the deep grooves. This would ensure smooth and easy cleaning of the chopping board.

Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - The space between the dishwashing compartment sink and countertop beside it., - The floor areas in the back kitchen., - The ventilation canopy inserts above the grill area., - The ceiling tiles in the back kitchen., - The ventilation fans in the ceiling of the back kitchen., - Accumulation of grease in one of the big ovens., **PLEASE CLEAN THE AFOREMENTIONED AREAS.