A&P Asian Supermarket

Several flies were observed in the facility., , **Have your pest operator carry out an assessment and install insect mitigation equipment.

Several unfinished wood pallets are being used for storage in the walk-in freezers and coolers., , **Have the pallets finished to ensure they are smooth, non-absorbent to moisture and cleanable.

The following areas/items require cleaning:, , 1. The floors and shelves in all the walk in coolers and freezers., 2.The floors below the dry storage shelves., 3. The walls and floors around the sinks., 4.The ceiling tiles and air vents in the main kitchen., 5.The bulk storage containers in the kitchen., 6. The body of the display coolers in the fish dept., , Please have these areas /items cleaned., , In addition, please have the walk-in freezers organized and decluttered to allow for proper sanitation activities..

There was no sanitizer available at some food preparation stations during the inspection., , **Ensure an approved sanitizer mixed to adequate concentrations is available and being used by food handlers during food preparation.

The meat slicer and meat grinder behind the butcher area was unclean had a build-up of debris. It was indicated by the operator that the meat equipment in the butcher area is taken apart to be cleaned and sanitized at the end of the day. , , ** Ensure equipment that is used to process meat must be taken apart to be cleaned and sanitized once every 4 hours or in between species to prevent contamination of food by rapidly growing pathogenic micro-organisms.

The barbecue hot holding unit was not maintaining adequate temperatures. The internal temperature food items under storage measured between 36-55 degrees C., , -Please adjust or repair the unit to ensure it can maintain adequate temperatures of 60 degrees C or above., , -The food items were discarded during the inspection.

Several flies were observed in the facility., , **Have your pest operator carry out an assessment and install insect mitigation equipment.

Several unfinished wood pallets are being used for storage in the walk-in freezers and coolers., , **Have the pallets finished to ensure they are smooth, non-absorbent to moisture and cleanable.

The following areas/items require cleaning:, , 1. The floors and shelves in all the walk in coolers and freezers., 2.The floors below the dry storage shelves., 3. The walls and floors around the sinks., 4.The ceiling tiles and air vents in the main kitchen., 5.The bulk storage containers in the kitchen., 6. The body of the display coolers in the fish dept., , Please have these areas /items cleaned., , In addition, please have the walk-in freezers organized and decluttered to allow for proper sanitation activities..

Fish Department:, , Floor sealant was torn off the floor. , , Repair the floor.

Roasted ducks were observed stored next to whole raw pig carcasses and wrapped in plastic bags shared with the raw meat., , The roasted ducks were promptly discarded.

12 roasted ducks were observed cooling at room temperature. The internal temperature of the ducks were tested using a probe thermometer and measured between 21C - 23C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment., , The roasted ducks were discarded immediately. As discussed during the inspection, please create a time and temperature log for cooling BBQ meat products. This log should include a resting period at room temperature for 30 to 60 minutes before the products are transferred to the walk-in cooler for storage.

Fish Department:, , Floor sealant was torn off the floor. , , Repair the floor.

The floor of the walk-in cooler was observed to be covered in dirt, blood, and food debris., , Please clean the indicated area.

RECURRING ISSUE:, BBQ MEATS IN THE HOT HOLDING UNIT DISPLAY CASE:, BBQ PORK @ 39.0 TO 41 DEGREES C, BBQ DUCKS @43 TO 46 DEGREES C, SOY SAUCE CHICKEN @ 38.0 DEGREES C, ROASTED PORK @ 42.0 TO 51 DEGREES C, TOFU @ 35.5 DEGREES C. , , DISCARDED ALL THE BBQ MEATS. , MONITOR THE BBQ MEATS EVERY 2 HOURS. , , Chicken legs and BBQ Duck stored on the bottom shelves were measured less than 60 degrees C. , , Do not store any BBQ Meats on the bottom shelves if they can't maintain at 60 degrees C or higher. , , Previous Report, BBQ:, Temperature issues were observed:, 1) BBQ hot holding unit- , --Soy sauce chicken legs @ 38.0 degrees C, Roasted pork @ 43.0 degrees C and BBQ duck @ 43 degrees C. on the bottom shelf. , --BBQ duck @ 58.3 degrees C, roasted pork @ 54.9 degrees C hanging on the top rack above the lights., , Discarded the meats on the bottom shelf. , , Store hot perishable food at 60 degrees C or higher.

Fish Department:, , Floor sealant was torn off the floor. , , Repair the floor.

Main Kitchen:, Whole pigs were stored on dirty parchment paper and wooden pallets in the walk-in cooler., , Provide a smooth and cleanable shelf to store the pigs., , Meat:, The band saw was not cleaned and sanitized daily; brown meat pieces were found inside top and bottom wheel guards., , Clean and sanitize the band saw daily.

Chicken legs and BBQ Duck stored on the bottom shelves were measured less than 60 degrees C. , , Do not store any BBQ Meats on the bottom shelves if they can't maintain at 60 degrees C or higher. , , Previous Report, BBQ:, Temperature issues were observed:, 1) BBQ hot holding unit- , --Soy sauce chicken legs @ 38.0 degrees C, Roasted pork @ 43.0 degrees C and BBQ duck @ 43 degrees C. on the bottom shelf. , --BBQ duck @ 58.3 degrees C, roasted pork @ 54.9 degrees C hanging on the top rack above the lights., , , Discarded the meats on the bottom shelf. , , Store hot perishable food at 60 degrees C or higher., , 2) No probe thermometer was available to monitor food and cooler temperatures. , , Provide a probe thermometer that can measure from 0 to 100 degrees C

Meat:, No hot water and paper towels at the meat cutting handwash sink., , Fix the handwash sink and ensure both hot and cold water is available for handwashing. Provide soap and paper towels for handwashing.

Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.

Main Kitchen:, Black garbage bags were used to cover pigs., , Use food grade material for food.

Fish Department:, , Floor sealant was torn off the floor. , , Repair the floor.

Main Kitchen:, The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.

Main Kitchen:, Moldy zucchinis, peppers and other vegetables and sprouted garlic were found in the kitchen prep cooler inserts., , Discarded the vegetables.

Main Kitchen:, Green reusable dishwashing gloves were used for food handling. Several pair of green gloves were on the main cook line., , Do not use these gloves for food handling. Provide single use disposable gloves for food handling.

Main Kitchen:, 1) Raw meat boxes were stored with food and food items. , , Store raw meats in separate area away from food and food items., , 2) Whole pigs were stored on dirty parchment paper and wooden pallets in the walk-in cooler., , Provide a smooth and cleanable shelf to store the pigs., , Meat:, 1) The band saw was not cleaned and sanitized daily; brown meat pieces were found inside top and bottom wheel guards., , Clean and sanitize the band saw daily. , , 2) Meat pieces were found on the meat grinder. , , Clean and sanitize meat grinder after use.

BBQ:, Temperature issues were observed:, 1) BBQ hot holding unit- , --Soy sauce chicken legs @ 38.0 degrees C, Roasted pork @ 43.0 degrees C and BBQ duck @ 43 degrees C. on the bottom shelf. , --BBQ duck @ 58.3 degrees C, roasted pork @ 54.9 degrees C hanging on the top rack above the lights., 4 more lights were burnt out in the hot holding unit., , Discarded the meats on the bottom shelf. , , Store hot perishable food at 60 degrees C or higher., , 2) No probe thermometer was available to monitor food and cooler temperatures. , , Provide a probe thermometer that can measure from 0 to 100 degrees C, , Main Kitchen:, 1) No aid method to cool down large bucket of soup., , Use ice bath or ice wands to aid in rapid cooling of soup., , .

Main Kitchen and BBQ:, 1) All paper towel dispensers were not operational. Paper towels were stored on the shelves. Stains noted on the paper towels. , , Fix the paper towel dispensers and store paper towels in dispensers., , Meat:, 2) No hot water and paper towels at the meat cutting handwash sink., , Fix the handwash sink and ensure both hot and cold water is available for handwashing. Provide soap and paper towels for handwashing.

Main Kitchen:, 1) Knives were stored in an uncleanable slot between the prep cooler and prep table. , , Provide a knife magnet and container to store the knives., , 2) Black garbage bags were used to cover pigs., , Use food grade material for food., , Produce:, 1) Wooden pallets covered the entire produce storage area in the walk-in cooler. Staff need to step on the pallets to get to the produce. Grime build-up on the pallets. , , Remove the middle pallets so staff can walk to get the produce instead of walking on the pallets.

Boxes of food in the walk-in freezer was stored on the floor. The walk-in freezer was not accessible to be walked on due to overstocking of food in the freezer. Please do not overstock food in the freezer and only store food in the shelving units and above the floor of at least 6 inches above the ground.

There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation., **FIX THE GAP ON THE BACKDOOR.

The floor tiles in front of the dishwashing compartment sink station were removed and broken, exposing the cement underneath. Please replace the tiles to ensure that all floor surfaces remain smooth, easily cleanable, and impervious to moisture.

Main Kitchen & BBQ:, 1) Paint brushes were used to apply honey onto meat. A screw was used to hold the brush together. , , Provide a food grade brush for food. , , 2) Large rice pot handle was repaired with duct tape. , , Fix the rice pot handle. , , 3) Broken ice machine was covered with dust. , , Fix the ice machine or remove from kitchen. , , 4) Food stains and debris on the main kitchen prep cooler. , , Clean the prep cooler. , , 5) Food debris on the utensil's storage containers., , Clean utensils and storage containers. , , 6) Large bin lids were stored directly on the floor. , , Store food items at least 6 inches off the floor., , 7) Stains on walk-in coolers and walk-in freezers doors. , , Clean these doors., , 8) Algae growth was noted on the lobster baskets. , , Clean or remove the baskets

The bulk food containers stored in the shelving unit beside the dishwashing sink were dirty and had food debris and dirt accumulation. Please clean the containers. Please include a cleaning schedule for all food containers to ensure that they remain clean and sanitary.

The chopping board at the vegetable food prep room was heavily stained and had deep grooves. Please resurface the chopping board to remove the stains and the deep grooves. This would ensure smooth and easy cleaning of the chopping board.

1) Food debris build-up underneath the wooden pallets in the walk-in cooler. , , 2) Calcium and stains build-up on the fish department dishwashing sink. , , 3) Grease and debris build-up underneath the wok line., , 1 to 3) Clean these areas.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - The space between the dishwashing compartment sink and countertop beside it., - The floor areas in the back kitchen., - Accumulation of grease in one of the big ovens., **PLEASE CLEAN THE AFOREMENTIONED AREAS.