H-Mart

** - high-risk food items were stored at room temperature on the counter at the food demonstrator table, no ice packs under the food.

** - hot high risk food items were stored at room temperature and not in hot holding at 60'C or more at the demonstrator booth

** - majority of departments were not using sanitizer, were not trained in using the sanitizer system in place, and/or were not trained in proper manual dishwashing techniques. 1. wash with soap 2. rinse clean water 3. SANITIZE for 2 MINUTES minimum 4. air dry. (ALL)

** - food demonstrator was using a table set up that had exposed unfinished wood. All food processing areas must be made in a manner that is smooth, cleanable, non-absorbent and durable., ** - cardboard on shelving of the walk in cooler (hot food) was observed.

** - hot water tank is leaking – please repair (warehouse), ** - sinks were not draining properly – please repair (produce)

** - sanitation was poor throughout: the packager had a thick build up of grime and grease, the doors, the door edges on everything. The floors throughout were very dirty and at the back kitchen in the refrigerated room for meat processing (MEAT), ** - floor cleaning required, build up of salt, scale, and debris observed. (fish)

** - dirty single-use cardboard boxes were being re-used to house unrelated food items. Cease and desist the use of single use products for re-use for food storage. (drinks)

** - food demonstrator was allowing customers to obtain their own toothpicks for sampling - in a manner that would contaminate all toothpicks. Please ensure that the food demonstrator is the only one to handle toothpicks with clean hands.

**- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.

** - chemical spray bottles were not labeled to disclose contents to prevent potentially hazardous accidental mixing of chemicals or accidental chemical contamination of foods. (MEAT)

** - hot holding temperatures were poor: staff left hot foods in the oven without the temperature control on, was 45'C, the hot holding cabinet was between 35-45'C, all hot holding temperatures must be 60'C or hotter and the temperature must be maintained. The hot holding units for customers were improperly used: staff were using baking sheets upside down to elevate the hot food away from the element the containers are supposed to touch: temperatures were 40-55'C, not the 60'C as required. Cease and desist poor hot holding for high risk foods immediately and retrain all staff. (HOT FOOD), ** - cooked sweet potato was 40'C, must be held hot at 60'C. Unit was turned off. Please retrain staff in proper usage and temperature requirements. (drinks)

** - majority of departments were not using sanitizer, were not trained in using the sanitizer system in place, and/or were not trained in proper manual dishwashing techniques. 1. wash with soap 2. rinse clean water 3. SANITIZE for 2 MINUTES minimum 4. air dry. (ALL)

** - handsink was completely inaccessible from use and frequent/proper handwashing by boxes/equipment. Must remain accessible, equipped with soap and paper towels at all times. (drinks)

** - dirty single-use cardboard boxes were being re-used to house unrelated food items. Cease and desist the use of single use products for re-use for food storage. (drinks)

** - scoops were stored with the high-touch dirty handle in contact with the food ingredient

** - unapproved outdoor fly zapper observed - please use only food facility- approved indoor fly lights (sticker with the light)(produce), ** - mouse droppings noted in far corner – please clean and disinfect (bakery)

**- a general lack of food safety knowledge was witnessed during the inspection. Please ensure that all managers have taken a minister-approved food safety course. If 6 staff members are working in a food department - at least one person per shift must have a minister approved food safety course.

** - all departments exhibited plumbing issues - leaking faucets at the taps and spout, leaking grey water pipes., ** - hot water tank is leaking – please repair (warehouse), ** - sinks were not draining properly – please repair (produce)

** - use of single-use disposable dirty cardboard and dirty newspaper to cover shelving in food processing areas and within walk-in cold holding units. All surfaces in food processing and storage areas must be smooth, cleanable, non-absorbent, and durable. (ALL), ** - unfinished wood shelf was observed in the meat walk in cooler - unfinished wood is not permitted - all surfaces in a meat facility should be cleanable, nonabsorbent, durable, and smooth. (MEAT)

** - walk-in freezer for the hot food department has a condensing unit issue - thick build up of ice observed. Please repair. (warehouse)

** - much of the food equipment within this department requires a thorough cleaning due to a build up of oil, grease, and neglect such as: the inside and the outside of the convection oven, fryer sides, shelving, under counter shelving, canopy, totes and containers + lids. (HOT FOOD)

** - walls, ceilings of all departments, the fans in all cold holding units were covered in fuzz, dirt, and grime - please clean, ** - sanitation was poor throughout: the packager had a thick build up of grime and grease, the doors, the door edges on everything. The floors throughout were very dirty and at the back kitchen in the refrigerated room for meat processing - what appeared to be algae (bright green slimy) was observed on the floors. (MEAT), ** - mouse droppings noted (old) – please clean and disinfect (warehouse), ** - floor cleaning required, build up of salt, scale, and debris observed. Ice machine inside and out, the lid, and the paddle/scoop require more thorough cleaning due to scale and grime buildup. (fish), ** - floor cleaning in hard-to-reach areas required due to build up of grime, the "milk" crates or vegetable crates were dirty. (produce)