MARKET SAN MIGUEL

all bottles must have information of original container contents.

511-6-1.02(5)(a)(b) - When a HACCP plan is Required (C) (a) Before engaging in an activity that requires a HACCP plan, a permit applicant or permit holder shall submit to the local Health Authority for joint review by the State Office of Environmental Health and the local Health Authority, a properly prepared HACCP plan as specified under DPH Rule 511-6-1-.02(6) and the relevant provisions of this Code if:1. Submission of a HACCP plan is required according to the Chapter; (b) Before engaging in Reduced Oxygen Packaging without a variance as specified in DPH Rule 511-6-1-.04(6)(k), a permit applicant or permit holder shall submit a properly prepared HACCP plan to the Health Authority.

Food Storage Containers, Identified with Common Name of Food

Food shall be protected from cross contamination by: ) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, PIC rearrange food order in back kitchen R/I.

Unit in back of kitchen unable to hold temperature to maintain cold holding of food items. Please see temp chart for details on food. R/I evaluated while on site, items held on time as temperature control. Unit will be service and Health Authority contacted once unit is fixed.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

• observed various food items stored in R/I stored past 7 days. PIC discarded while onsite.

Food products that are held for credit, redemption, or return purposes to the distributor such as damaged, spoiled, or recalled products were not segregated and held in a designated area that is separated from food, equipment, utensils, linens, and single service and single use articles.

511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) Equipment and/or utensils are not being air-dried or adequately drained after cleaning and sanitizing them before using them in contact with food.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. Consulted with PIC- labels made and old food container labels taken out.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be:

(i) Maintained dry; and

(ii) Used for no other purpose.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

(ii) Laundered daily.

3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes.

4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil.

5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles.

6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions.