Raithu Bazaar

Inspector's notes

Observed dried meat and blood on blade and cutting area of the meat saw. Spoke with PIC and the meat saw was disassembled and placed at the three compartment sink to be washed, rinsed, and sanitized. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Raw goat and raw chicken with internal temperatures between 58 degrees F and 62 degrees F stored on top of coffin-style freezer and three compartment sink in the meat market area. Spoke with PIC and they stated that the items were just placed there at opening (approximately 30 mins before inspectors arrival.) PIC relocated chicken and goat to the walk-in cooler to rapidly cool to 41 degrees F or below. Recommended to place meat directly into meat market cooler from the walk-in when pulling items in the morning. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.