T&T Supermarket

Kitchen - There is no physical barrier in front of the mop sink and there is no adequate separation between the mop sink and the food handling area., , Install a washable door with a minimum height of 5 feet or provide a clearance of 10 feet between the mop sink and the food handling or food storage area.

Meat and kitchen - Hand sinks that are immediately adjacent to dishwashing or food preparation did not have splashguards., , Install a washable splashguard with a minimum height of 12 inches or provide a clearance of 18 inches.

Meat - Knives and a tray were stored in the hand sink., , The hand sink was cleared during the inspection. Hand sinks must remain accessible at all times.

Kitchen - There was no barrier between the food preparation cooler and the customers., , Kitchen - The vertical sneeze guard between the butcher block and the customers measured approximately 53 inches (4.41 feet) from the floor., , Kitchen - The vertical sneeze guard between the boiling station and the customers measured approximately 52 inches (4.33 feet) from the floor., , Install sneeze guards that can effectively protect opened food from customer contamination. For example: a vertical sneeze guard that measures at least 6 feet from the floor. If the sneeze guard is less than 6 feet, a minimum 12 inch top return is required with no or minimal gaps between adjoining panes.

Back of house - A floor drain cover was missing by the meat walk-in freezer. , , Install a tight-fitting cover over the floor drain.

Kitchen - The butcher block had signs of wear and tear. The center was rough and pitted revealing unfinished wood. , , Properly repair or replace the butcher block.

Bakery - Used cleaning cloths were stored on food preparation surfaces., , Cleaning cloths were placed in a sanitizer during the inspection. Ensure cleaning cloths are submerged in the sanitizer between uses.

Kitchen - Quat sanitizer in a pail by the heavy-duty dishwasher measured 0 ppm., , Fresh quat sanitizer was prepared during the inspection and it measured 200 ppm. Replace sanitizer regularly as the concentration weakens with time and usage.

Kitchen (BBQ area) - Quat sanitizer in the sanitizer pail and from the chemical dispenser measured less than 200 ppm., , Calibrate the chemical dispenser and use quat sanitizer at 200 ppm.

Bakery, meat and kitchen (hot food, sushi and dim sum) - Hand sinks immediately adjacent to dishwashing or food preparation did not have splashguards., , Install a washable splashguard with a minimum height of 12 inches or provide a clearance of 18 inches.

Kitchen - There is no physical barrier in front of the mop sink and there is no adequate separation between the mop sink and the food handling area., , Install a washable door with a minimum height of 5 feet tall or provide a clearance of 10 feet between the mop sink and the food handling or food storage area.

1) Seafood - There is no hand soap at the single compartment sink in the packaging area., , Provide liquid hand soap in a suitable dispenser., , 2) Kitchen - Dry food was being portioned in the storage area without a hand sink., , Install a hand sink in this area or portion food in another area with convenient access to handwashing facilities.

1) Kitchen and bakery- Staff belongings were stored on shelving in the dry storage area., , Designate a separate area for storing personal items., , 2) Meat - The utensil for handling ground meat was stored horizontally in the container. , , Store utensils in a manner that prevents contamination of the handles.

1) Kitchen - Opened food cans were found in one of the walk-in coolers., , Foods were transferred from cans to food grade containers., , 2) Seafood - A mop was stored next to the three-compartment sink with the mop head in contact with the edge of the sink basin., , The mop was taken to the back of house for separate storage. Store janitorial equipment and supplies separate from food handling or food storage.

Kitchen - There was no barrier between the food preparation cooler and the customers., , Kitchen - The vertical sneeze guard between the butcher block and the customers measured approximately 53 inches (4.41 feet) from the floor., , Kitchen - The vertical sneeze guard between the boiling station and the customers measured approximately 52 inches (4.33 feet) from the floor., , Install sneeze guards that can effectively protect opened food from customer contamination. For example: a vertical sneeze guard that measures at least 6 feet from the floor. If the sneeze guard is less than 6 feet, a minimum 12 inch top return is required with no or minimal gaps between adjoining panes., , Due to various designs, operators were advised to provide AHS a drawing or specification sheet prior to ordering the sneeze guards.

1) Kitchen - Mouse droppings were found in a corner by the BBQ display cases., , 2) Back of house - Mouse droppings were found in the recycling area and in front of the electrical panels., , Remove mouse droppings safely and disinfect the contaminated areas. Seal possible pest entry points and remove harborage areas such as the long hollow metal pipe on the floor and the pile of flattened cardboard boxes on the floor., , 3) Back of house - Floor drain covers were missing by the meat walk-in freezer. , , Install well-fitting covers over the floor drains.

Kitchen - Cardboard shelf liners were used in the dim sum walk-in cooler., , Remove cardboard shelf liners and use shelf liners that are cleanable and not absorbent to moisture.

1) Kitchen - Caulking on the lower section of the wall located by the commercial kettle was discolored and flaking., , Repair the wall to a smooth and washable finish., , 2) Kitchen - By the self cooking centre oven, there was a hole in the floor with accumulation of water., , Fill the hole to avoid accumulation of water or debris.

Kitchen - The butcher block had signs of wear and tear. The center was rough and pitted revealing unfinished wood. As a temporary corrective action, food was prepared on another cutting board over the butcher block to avoid direct food contact., , Properly repair or replace the butcher block., , Kitchen - A white plastic cutting board was damaged with scratch marks., , Properly repair or replace the cutting board.

Seafood - Ceiling tiles above the fish cutting area were unclean., , Clean the ceiling.