Kay's Food Market

The operators were cutting pineapples, no food sanitizer available during the inspection. , , When handling food, a food surface sanitizer must be readily available to remove contamination. , , Informed the operator on how to mix a food grade sanitizer. Mix half a teaspoon of unscented household bleach per liter of water. An AHS document on how to mix a bleach solution was provided to the operator via email. , , The operator made a bleach sanitizer solution at the time of the inspection and measured 100ppm.

Improper hand washing observed during the inspection. The operator dried their hands with a reusable hand towel and stored it back on the holder. , , Using a communal hand towel to dry the hands is unhygienic and unsanitary for food handling. , , Refrain from using a communal hand towel to dry the hands. Use disposable paper towels. , , The operator placed paper towels in the paper towel holder at the time of the inspection.

Two containers of chlorine test strips were expired on 08/2015 and 11/2024. , , Chlorine test strips must be available to confirm the concentration of the food surface sanitizer. , , Obtain new chlorine test strips and regular

1. There was a large gap underneath the back double door. , , All entry points must be tightly fitted to prevent the entry of pests. , , Install weatherstripping or a door sweep to seal the gap and prevent entry of pests., , 2. No pest control records were available., , Pest control records must be maintained onsite for recordkeeping. , , Ensure pest control records are maintained onsite and readily available upon the request of a public health inspector., , An AHS pest control checklist was provided to the operator via email.

There was clutter accumulated in the back area near the double doors. , , Reorganize the back area and remove any items that are no longer needed to facilitate cleaning and monitoring for pests.