Oriental Meat And Deli

The operators were reusing the disposable gloves and was left in the flour bin and on the counter. , , Disposable gloves are single use only and should not be worn again once taken off. After taking off the gloves, dispose immediately and perform hand hygiene. , , The operators disposed the gloves at the time of the inspection.

The sanitizer spray bottle did not have a label., , All chemical solutions must be adequately labeled with the content inside for staff awareness and safe , usage of the product. , , The operator labeled the spray bottles at the time of the inspection.

Fried fish measured 52C was cooling at room temperature. , , Cooked food must be cooled down quickly to mitigate the risk of bacteria growing. Once the food has cooled down to 60C, it must cool down from 60C to 20C in two hours then 20C to 4C in four hours. To cool foods quickly, place in the walk-in cooler (do not place a cover to allow heat to escape), or create an ice bath. , , The operator placed the food in the cooler at the time of the inspection.

The designated hand sink was blocked with a tray of food. , , The hand sink must be available at all times for staff to perform hand hygiene. Refrain from placing any articles that are not related to performing hand hygiene. , , The operator removed the tray of food from the hand sink at the time of the inspection.

Bags of raw meat stored on the floor in the walk-in freezer. , , Food must be stored in a safe and sanitary manner. , , Store food at least 6 inches above the floor to avoid contamination.

1. Plastic container was stored inside the dry ingredient bulk supply and did not have a proper handle. , , Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food., , , The operator removed the plastic container at the time of the inspection., , 2. A bag of onions was stored on the floor in the basement area. , , Please ensure food are not stored on the floor to avoid contamination. Food should be stored at least 6 inches above the floor. , , The operator removed the bag of onions from the floor and placed it in a bin at the time of the inspection., , 3. Dishwashing gloves hanging above where food is being prepared/stored. , , Soiled gloves/equipment should not be stored directly above where food is stored/prepared as this can contaminate the food. , , Store the gloves in a separate area away from food to avoid contamination. , , The operator removed the gloves hanging above the food at the time of the inspection.

No pest control records available onsite at the time of the inspection. , , Pest control records must be maintained to monitor pest issues where an assessment should be conducted on a monthly basis. , , Please ensure pest control records are maintained onsite and available upon request of a Public Health , Inspector.

The operators are operating contrary to the terms and conditions on their food permit. Heavy grease producing cooking observed in the kitchen area. Four trays of fried fish were observed at the time of the inspection. The operator stated cooking occurs once a year. , , The food establishment must not operate outside of the terms and conditions. Heavy cooking or grease producing cooking should not occur. Heavy cooking must be done in another approved food establishment as the facility is not constructed with the necessary equipment, such as a ventilation canopy or grease trap for grease producing cooking. , , The operator seized all cooking at the time of the inspection.

1. The walk-in freezer is unorganized with many boxes stacked on top of each other. , , Ensure the area is free from clutter and organize the boxes to facilitate cleaning., , 2. Basement area is disorganized, many empty rice bags and equipment not associated with cooking is kept onsite. , , Dispose the rice bags and remove equipment that is not associated with food handling to facilitate cleaning and to prevent attraction/harborage of pests.