Lam's Market #2

Inspector's notes

Observed employee drop earbud on floor, pick up earbud, and go to wash gloved hands at handwash sink to help customer at service counter. Employee was stopped and instructed to remove gloves then wash hands and place new gloves on. Discussed when to wash hands with employee and manager. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray bottle stored in handwash sink across from fish display cooler. Also observed fryer tool stored in handwash sink in meat processing room. Manager removed items at time of inspection. Discussed proper use of handwash sink. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed incomplete/missing logs for cleaning fish tanks, daily filter cleaning, and sanitization of fish slaughter table. Discussed maintaining documentation in an easily accessible location for fish slaughtering staff to document cleaning of tanks, filters, and table. Also discussed having a hard copy of the HACCP plan available. Manager will ensure documentation of weekly cleaning on date of cleaning, staff clean filter daily, and documentation of sanitization of slaughter table. All procedures in approved variance/HACCP plan must be conformed to at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavily scratched and scored cutting boards in meat processing rooms and behind meat display case. Per manager, boards are resurfaced quarterly. Discussed increasing frequency or ordering an additional set of cutting boards to swap between uses. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Addl Notes: Observed mallet used to kill live fish heavily cracked and missing chunks. Employee discarded mallet at time of inspection. Discussed maintaining all multi-purpose food contact surfaces in good repair with smooth easily cleanable surfaces. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed loose hot water handle on hand wash sink next to meat display case. Discussed repairing to maintain in good repair. Second Consecutive Violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed loose hot water handle on hand wash sink next to prep tables behind raw meat display case. Discussed repairing handle to ensure all plumbing fixtures are maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust on ceiling and on fan guards in meat packing room. Discussed increasing cleaning frequency to prevent potential contamination. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: Observed missing caulking on hand wash sink closest to seafood display case creating a gap between sink and wall. Discussed re-caulking to ensure there is no gap between hand wash sink and wall. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw uncovered meat stored on top of cardboard in middle of meat walk-in fridge, and beef in a bag falling out onto stand. Bagged raw chicken wings in carboard box were observed stored above beef in same fridge. Discussed with person in charge all raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw whole salmon in corner of meat fridge in contact with wall and door when opening and closing. Discussed with person in charge importance of keeping raw fish out of contact with wall and door to avoid cross contamination. PIC reorganized the fish, so it was no longer in contact with facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge stated they were in the process of obtaining a CFPM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Person in charge stated they are in the process of obtaining a new CFPM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed shellstock tags maintained without final sale date recorded on the tag or label. Shellstock tags must be kept with shellstock until sold, dated with final sale date, and maintained in chronological order for 90 days onsite. Instructed Person in Charge (PIC) to update tags with final sale dates and re-train staff on shelltock tag maintenance. Corrective Action: Corrected at time of inspection.

Inspector's notes

This is the second consecutive violation. The Person in Charge (PIC) had purchased new cutting boards for use, but the meat market employees were still using the old boards with deep, worn spots that are not smooth. Instructed PIC to discard old boards and ensure that employees are using proper equipment. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Meat cutting room did not have soap or paper towel at hand sink. Manager supplied during inspection Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation Observed insect electrocution device in back room near walk in refrigeration. Device was near packaging machine. Packaging machine was relocated. Do not store or prepare any food near this device or have device removed. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces Observed two white cutting boards with deep, worn spots that are not smooth. Resurface or replace. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed ceiling of meat cutting room with splatter of cut meat. Also excessive dust accumulation near fans. Clean more often. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.11, Pf: Handwashing Cleanser, Availability. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --Observed no soap at both handwashing sinks in the meat market. The Person in Charge (PIC) stated they rely on their supply company to conduct daily checks and refills of their soap. Soap was refilled at the time of inspection. Discussed need to provide handwashing cleanser at all hand sinks at ALL TIMES. Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --Observed no paper towels at both handwashing sinks in the meat market. The Person in Charge (PIC) stated they rely on their supply company to conduct daily checks and refills of their paper towels. Paper towels were provided at time of inspection. Discussed need to provide hand drying provisions at all hand sinks at ALL TIMES. Correct By: Corrected At Time Of Inspection

Core-4-501.12, C: Cutting Surfaces --Observed cutting boards with deep grooves and missing chunks throughout the establishment. Discussed need to cutting board with smooth, durable surfaces so effective cleaning is possible and easy to be completed. Core-4-402.11, C: Fixed Equipment, Spacing or Sealing --Observed both handwashing sinks in the meat market separating from the wall. Re-caulk or reseal hand sinks to wall. Correct By: Correct Prior To Next Routine Inspection