PHU CUONG MARKET(1188 Dor. Ave.)

When to Wash (P)

During inspection ISD did not observe any staff washing their hands.

Packaged and Unpackaged Food-Separation Packaging and Segregation (P)

Different species of raw fish stored together in refrigerator. Case of chicken stored above cases of pork in meat walk-in. Whole pig stored partially covered on top of cases of pork. Keep species separate when storing raw to prevent cross contamination and dripping blood on other packages.

Discarding or Reconditioning Unsafe Adulterated or Contaminated Food (P)

Multiple jars of fermented soybean curd on shelf with visible mold around jar rims some with jar lids bulging. Multiple canned foods with dented rims. Removed by PIC.

Equipment Food-Contact Surfaces and Utensils-Frequency (P)

At meat area: meat grinder and bandsaw visibly soiled with dried meat. Clean between species and as necessary at a minimum of every 4 hours.

System Maintained in Good Repair (P)

Hand sink at fish area not draining. Needs repair for staff to properly wash hands as needed.

Backflow Prevention (P)

Mop sink: hose attached with no evidence of backflow prevention. Meat area: multiple hose attachments with no backflow preventer- detach or provide.

Restriction and Storage-Medicines (P)

At produce prep area: staff storing medication and household chemicals at prep stations.

(A)-(P) Person-In-Charge-Duties (Pf)

No CFPM present for inspection. Employees unable to demonstrate cleaning rinsing and sanitizing of work surfaces or utensils at produce prep fish area or meat area (Corrected on site). At fish area shellfish tags were two years old and cooked whelk displayed with raw clams and oysters. Fish on display were not covered with ice and the wall behind fish prep is crumbling and in disrepair. In produce prep area some staff were not wearing gloves or hair restraints and were trimming and repacking produce with soiled knives in a soiled prep area with no means of cleaning surfaces or equipment. Also staff were storing personal items (clothing and food) on and under work tables. In basement storage is being shared with salon next door. Cannot have people who are not employees who are unauthorized entering food storage areas and premises.

Preventing Contamination from Hands (Pf)

In produce prep area staff trimming and packaging non-ready to eat produce without gloves and did not observe staff washing hands between tasks or changing gloves. All produce cut in unsanitary area and handled with bare hands was discarded by PIC.

Shell stock Maintaining Identification (Pf)

No current or accurate shell stock tags for clams and oysters on display for sale. Tags available were 1-2 years old. Tags must be kept with shell stock they are attached to at delivery and tags must be dated when last shell stock is sold and then saved for 90 days. Shell stocked embargoed until identified.

Food Labels (Pf)

Multiple items on retail shelves packaged in-store without proper labeling: fish sticks shrimp balls meat balls. In produce pickled/processed bamboo products in bags without name or other product information. Discontinue repacking foods for retail without proper labeling.

Manual and Mechanical Warewashing Equipment Chemical Sanitization-Temperature pH Concentration and Hardness (Pf)

Sanitizer at 3 bay sink at meat area was 100ppm- too weak for sanitizing equipment. Train staff to properly set up sanitizer bay for warewashing and sanitizer buckets for stations. Retraining in process.

(A) Equipment Food-Contact Surfaces Nonfood-Contact Surfaces and Utensils (Pf)

3 bay sink in fish area visibly soiled. Ice machine in basement with build up of black substance on interior walls chute and inside of door. Plastic storage bins in fish area visibly soiled. In meat area handles and under surfaces of bandsaw with build up of soils. In produce area: table and utensils visibly soiled with no means of washing and sanitizing- discontinue cutting and packaging produce.

Hand Drying Provision (Pf)

No paper towels at hand wash sink in fish area. Corrected on site.

Food Storage Prohibited Areas (C)

Pallets of rice in basement stored under waste pipe.

Nonfood-Contact Surfaces (C)

In produce prep area: cardboard boxes used for storing equipment gloves utensils and personal items under and on top of tables. Discontinue using cardboard for storage.

Equipment and Utensils-Durability and Strength (C)

At fish area hammers and scissors are worn rusty and damaged. Replace as needed with NSF approved tools for food service. Knife handles in produce are with rubber bands and tape for grip- replace with NSF utensils.

Cutting Surfaces (C)

Cutting board for jackfruit in produce prep area and cutting boards in fish area heavily scoured and soiled. Resurface or replace.

Nonfood Contact Surfaces (C)

Mop sink heavily soiled. Floor behind packaging machine in meat area soiled. Clean and maintain.

Repairing-Premises Structures Attachments and Fixtures-Methods (C)

Wall behind fish prep table missing tiles crumbling and in disrepair.

Maintaining Premises Unnecessary Items and Litter (C)

Meat prep area: tools and old knives stored under meat grinder. Under 3 bay sink an elctrical cord is tied to pipes with plastic film. Remove items that are hazardous and store properly (dry and away from equipment) as needed.

8-304.11 (A) Post current permit in a location in the food establishment that is conspicuous to consumers.