Doaba Meat Shop

**The violation still outstanding**, **OUTSTANDING (2025-10-22). The buckets were still stored on the floor in the walk-in cooler. The inspector informed the operator to keep the buckets off the floor.

Heavy accumulation of food debris and dust were noted in several areas of the kitchen including but not limited to:, 1. Shelving rack in the walk-in cooler., 2. Above the oven and dough machine in back kitchen., , - Make sure to thoroughly clean all above areas of food debris and residue as discussed., , **OUTSTANDING (2025-10-17). The areas indicated above were still noted as dirty. Specifically, items 1-3. The inspector informed the operator to implement a proper cleaning schedule to ensure that these surfaces remain clean and in sanitary condition at all times.

Ceiling in the kitchen area appears blackish and shows signs of smoke accumulation. This condition indicates inadequate cleaning and maintenance, which may contribute to contamination risks and does not meet sanitation standards required for food preparation areas., - Ceiling must be thoroughly cleaned and restored to a sanitary condition. Investigate and address the source of smoke to prevent recurrence.

1. Many containers of raw meat and cooked/ready-to-eat foods in the walk-in cooler were not covered/protected against contamination. Please cover all foods in storage., **OUTSTANDING (2025-10-21). Several meat containers and food items in the walk-in cooler were still noted not being covered and protected against contamination. The inspector informed the operator to ensure that all food items in the walk-in cooler must be covered at all times., , 2. Buckets of food were stored on the kitchen and walk-in cooler floor. Bins of raw chicken were stored on the floor during processing in the meat cutting area. Store foods off the floor and in a sanitary manner., **OUTSTANDING (2025-10-22). The buckets were still stored on the floor in the walk-in cooler. The inspector informed the operator to keep the buckets off the floor.

Heavy accumulation of food debris and dust were noted in several areas of the kitchen including but not limited to:, 1. Shelving rack in the walk-in cooler., 2. Above the oven and dough machine in back kitchen., 3. Underneath and behind the cookline. , 4. Door handle of the walk-in cooler., , - Make sure to thoroughly clean all above areas of food debris and residue as discussed., , **OUTSTANDING (2025-10-17). The areas indicated above were still noted as dirty. Specifically, items 1-3. The inspector informed the operator to implement a proper cleaning schedule to ensure that these surfaces remain clean and in sanitary condition at all times.

No sanitizer solution was initially prepared for use in the back kitchen food prep areas. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm., - As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.

1. Many containers of raw meat and cooked/ready-to-eat foods in the walk-in cooler were not covered/protected against contamination. , - Please cover all foods in storage., , 2. Buckets of food were stored on the kitchen and walk-in cooler floor. Bins of raw chicken were stored on the floor during processing in the meat cutting area., - Store foods off the floor and in a sanitary manner.

Two containers of open barbeque sauce were observed stored at room temperature, despite label indicating that refrigeration is required after opening. , - Operator voluntarily stored the product in the walk-in cooler., - Ensure to store all food items as per manufacturer's instructions.

1. Ceiling tiles and air vents above the food preparation area in the back kitchen were visibly , dirty, with dust and soot buildup., - Please clean air vents and ceiling tiles., , 2. Dust and grease build-up on all the ventilation hoods in the back kitchen., - Please clean ventilation hoods and include routine cleaning in cleaning schedule.

Heavy accumulation of food debris and dust were noted in several areas of the kitchen including but not limited to:, 1. Shelving rack in the walk-in cooler., 2. Above the oven and dough machine in back kitchen., 3. Underneath and behind the cookline. , 4. Door handle of the walk-in cooler., , - Make sure to thoroughly clean all above areas of food debris and residue as discussed.

A milk crate of onions was stored on the floor and next to a garbage container. Store foods at least 6 inches off the floor and in a sanitary manner away from potential sources of contamination.

**REPEATING VIOLATIONS**, 1) Frozen meat was thawing in a bowl hot standing water. Temp measured 26C. Thaw under cold running water or in cooler., **Oct 2, 2024: Meat in bowl of standing water measured 21C., 2) Containers of vegetable curry were stored at room temp for tiffin pick-up. Temp ranged measured 37-42C. Store perishable foods at 60C or above. Obtain a hot holding unit., **Oct 2, 2024: several containers of cooked vegetables and gravy stored at room ranged between 30C and 35C (all destroyed)., 3) Box of meat was thawing at room in the old walk-in freezer; highest temp ranged 6-11C. , **Oct 2, 2024: 2 bags of thawed meat were left in same area. Temp ranged 11C to 20C (destroyed).

A bag of vegetable pakora that was previously cooled in the cooler was stored on the prep counter at room temp. Temp measured 28C (destroyed). Keep cold perishable foods at 4C or lower.

The back door was open without a screen in place. Close the screen door if keep the back door open.

**REPEATING VIOLATION**, The meat band saw used for goat and chicken is only thoroughly cleaned and sanitized at the end of the day. Please ensure that thorough cleaning and sanitization is completed at least once every 4 hours and between cutting meat of different species.

Uninspected eggs were displayed in the front cooler and sold. Please immediately remove eggs from public sale/use. All eggs sold and used in the facility must be government inspected and graded.

A ready to use surface sanitizer was not prepared in the kitchen during operation. Provide a sanitizer in all areas where open foods are handled.

REPEATING VIOLATIONS:, 1) Many containers of raw meat and cooked/ready-to-eat foods in the walk-in cooler were not covered/protected against contamination. Please cover all foods in storage., 2) Pot of cooked onions was stored on the kitchen floor. Store foods off the floor and in a sanitary manner., **Sept 12, 2024: bin of chicken was stored on the floor during processing.

1) Chlorine sanitizer in spray bottle for the meat department was too strong and was unsafe to be used around food. Please dilute to 100 ppm and test concentration level with the use of a test strip., 2) Chlorine sanitizer spray bottle for meat department was not labelled to indicate its contents.

1) Frozen meat was thawing in a bowl hot standing water. Temp measured 26C. Thaw under cold running water or in cooler., 2) Sheets of cooked chicken were cooling at room temp; temp of chicken ranged, 22-25C. Please practice quick-cooling methods., 3) Container of cooked chicken was left on prep counter at room temp; temp of chicken measured 16C (destroyed). Store perishable foods at 4C or lower, or 60C or higher., 4) Containers of vegetable curry were stored at room temp for tiffin pick-up. Temp ranged measured 37-42C. Store perishable foods at 60C or above. Obtain a hot holding unit., 5) Box of meat was thawing at room in the old walk-in freezer; highest temp ranged 6-11C. , 6) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor food temperatures between 0C and 100C.

Food prep equipment/utensils were not sanitized in the 2 comp sink manual method. Please comply with approved method: wash with detergent and rinse with clean water in 1st comp, then sanitize by complete immersion in an approved sanitizer in 2nd comp.

The paper towel dispenser at the front 2 comp hand sink was empty. Please restock. Do not reuse towels to dry hands.

Newsprint (not safe) was used to soak up grease from deep fried foods. Recommend to use paper towels instead.

Sanitizer test strips for chlorine were not provided.

Several wooden shelves in the walk-in freezer were bare and unfinished and not easily cleanable. Replace or finish - so surfaces are smooth, nonporous and easily cleanable., **Sept 12, 2024: wooden shelves for food storage observed in kitchen.

1) The meat band saw used for goat and chicken is only thoroughly cleaned and sanitized at the end of the day. Please ensure that thorough cleaning and sanitization is completed at least once every 4 hours and between cutting meat of different species., 2) Dirty aprons were stored on top of clean food equipment. Place dirty aprons into hamper to be laundered.