Madina Halal

1. After further investigation, a lamb carcass from SIA grocery and four pieces of beef carcass from Cental Halal were released from the hold., , 2. Four flats of brown eggs wrapped in saran wrap and four boxes of brown eggs held during previous inspection were deemed ungraded because of lack of labelling, varying sizes and colors, and presence of excrement on the eggs. Therefore, approximately 750 brown eggs were discarded during the inspection.

During the inspection, improperly stored raw meat was observed in the walk-in cooler. Approximately 10kg of raw chicken breasts in plastic containers were observed stored uncovered and directly on the floor., - Raw meat was discarded during the inspection., - Operator is to ensure to store all food items at least 6 inches off the floor and in a sanitary manner.

In the walk-in cooler, improper storage of raw meat was observed: , 1. Raw meat, including chicken and beef was stored directly in open containers, without proper coverings. , 2. Some plastic containers and cardboard boxes containing raw meat were stored directly on the floor in the walk-in cooler and freezer. , 3. Some meat products were piled directly on the shelving racks., 4. Trays containing raw meat were observed resting directly on top of a garbage bin., 5. Open containers of meat items were stored directly underneath the uncovered hanging carcasses. , , - All raw meat must be stored in clean, food-grade container with proper coverings to prevent contamination. , - Ensure all food is stored at least 6 inches (15 cm) above the floor.

Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not being followed, as required. Staff only washed and rinsed dirty dishes and residue was present on the cleaned utensils., - Operator was informed on how to properly use the 3-comp sink for dishwashing. , 1) Sink 1 - wash with soap and warm water, 2) Sink 2 - rinse with warm water, 3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.

1. The grinder and band saws were not thoroughly cleaned (washed, rinsed, sanitized). Meat residue was observed at the neck of the grinder. As per the operator the grinder was used last night and left unclean overnight. Operator was instructed to clean and sanitize the equipment., - Band saw, meat grinder, and other meat processing equipment must be thoroughly washed, rinsed, sanitized at least once every 4 hours or between cutting meat of different species., , 2. Accumulation of meat debris and stains were observed on knives and scrapers used during the meat cutting process. , - Ensure that all food handling equipment is cleaned, sanitized and stored in a manner that prevents contamination.

There was an accumulation of food debris and blood stains throughout the facility in areas including but not limited to floors, walls, shelving unit, door handle of the walk-in cooler., - Thoroughly clean and sanitize the food establishment floors, walls and doors, including hard-to-reach areas.

Mice traps were observed on-site, but no previous pest control records were maintained/available onsite. , - Please maintain pest control records on-site at all times. Operator will be emailed AHS monthly pest control checklist.

Cleaning equipment, including mops, brooms, and a mop bucket, was stored next to dishwashing and utensil storage area., - Ensure cleaning equipment is stored in a designated area away from the food preparation and utensil storage areas.

Under the dishwashing sink partially missing floor tile with floor drain was observed. Drain cover was not properly attached to the floor. , - Please fix the drain cover and install floor tile.