Megamart - Deli

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Observed two kimbab making equipment pieces that do not have approved certification. [CA] New and/or replacement food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Provide specifications for these equipments to district specialist at sukhreet.kaur@deh.sccgov.org Observed use of cardboard as shelf liner in warewash area. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Time as a public health control; procedures & records

Inspector’s notes

Lack of TPHC markings on fried chicken in hot holding unit or for other PHFs in to go display units cold and hot holding. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC updated the TPHC log for today.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed flies in sushi prep area and warewash area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Food separated and protected

Inspector’s notes

Observed food boxes stored on floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured crab meat at 50F at prep table in sushi prep area. Per PIC, the employee was going to use it for preparation but no employee available in sushi prep area at the time of the inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC put the container pack in the refrigerator unit employee is ready to use it. Measured sushi rice at 109F in warmer. Per PIC, it was prepared at 11 AM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC will use TPHC method to use rice with in 4 hours from when it was taken out of temperature control or discard any leftovers.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Plan review

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed lack of paper towels at sushi prep hand wash sink and hand wash sink near walk in cooler. [CA] Provide single use paper towels at hand wash sinks at all times. [COS] Paper towels restocked.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed multiple dry rodent droppings in the following locations: - above dish machine - on sides of refrigerator unit in coffee/sushi making area - under cabinet near coffee/bakery area - in dry storage room in front sushi/coffee making area - in sushi making area near back end of deli [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.