Bismillah Meat & Grocery

Some food items, including packaged meat products, in the front display standing cooler were not labelled. The inspector informed the operator that all food items in the facility are properly labeled.

The staff was not able to demonstrate proper clean-in-place procedures for their meat-cutting equipment. As mentioned during the inspection, please ensure to follow the proper wash-rinse-sanitize procedure for clean-in-place equipment. This includes cleaning the equipment by removing all meat leftovers and debris, then washing with soap/detergent, then rinse with water, and sanitize afterwards with 100-ppm bleach or 200-ppm QUAT sanitizer. The staff demonstrate adequate knowledge afterwards.

One of the front display coolers for the raw meat was measured at 7-8°C. The internal temperatures of the meat were also measured between 7-8°C. Please configure the cooler to ensure that it is able to maintain a temperature of 4°C or below. Otherwise, please contact a service technician to repair the cooler.

The staff on site 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 on how to properly use the sink for sanitization. As mentioned, please ensure to fully submerge all dishes, utensils, and equipment in a 200-ppm QUAT concentration by following the manufacturer’s instruction. Use test strips to confirm the QUAT concentration. The staff demonstrated adequate understanding of the proper dishwashing method afterwards.