Ming's Supermarket
FAILFriday, March 15, 2013 at 6:28 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Staff within the kitchen were preparing large quantities of pork beef and fish products during the inspection. Improper thawing and storage practices created a potential risk for cross contamination. Based on discussions with the restaurant staff any potential cross contamination issues would be addressed during the cooking process. However the kitchen staff should focus on processing a single item at a time. When multiple items are prepared at the same time they should be prepared in separate areas.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Utensils were observed within two of the restaurant hand sinks. The hand sinks are for hand washing only. Do not store any items within the hand sinks.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
06-3-501.13
PHF's Properly Thawed
If frozen items are to be thawed in water within the restaurant the water must be flowing. Review proper thawing practices.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Two frozen fish products were stored within an open freezer bin separated from other packaged products by a metal wire divider. The frozen fish should be stored in a bin to eliminate contact with the sides of the freezer and the adjacent packaged products.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
36-6-501.11-.12
Improper Maintenance of Floors
Clean the floor in the live fish area to remove the scales. Clean the floor within the restaurant. Clean the floors beneath the equipment within the restaurant's kitchen.
Why This Matters
CONTAMINATION RESERVOIR: Damaged floors harbor bacteria in cracks. Standing water breeds Listeria, Pseudomonas. Broken tiles create pest harborage. Floor contamination spreads via shoes, equipment wheels, and dropped items. CDC found floor drains positive for Listeria in 40% of retail delis.
Code Requirements
Floors must be: Smooth and non-porous in food areas; Properly sloped to drains (1/8 to 1/4 inch per foot); Coving at wall junctures sealed; No cracks, holes, or missing tiles; Grout intact and sealed; Cleaned daily or more frequently; Dry except when cleaning.
Corrective Actions
Schedule floor repairs within 30 days; Seal all cracks immediately with approved sealant; Improve drainage to eliminate standing water; Increase cleaning frequency; Replace missing tiles; Re-grout as needed; Remove any carpeting from food areas