Big C's Produce Mfdv

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sauce **Corrected On-Site**

Basic - Current Hotel and Restaurant license not displayed. Current

Basic - Standing water in bottom of reach-in-cooler. Small make table

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs and raw burger over cooked chicken and cooked pork **Corrected On-Site**

Intermediate - Temporary interruption - no alternative supply of water provided. No water running in triple sink or handwashing sink Employees were using sink in commissary to wash hands and get water from commissary triple sink New employee unplugged water pump and plugged in fan **Corrected On-Site**

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop tomatoes **Corrected On-Site**

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in exterior door and screen is torn - From follow-up inspection 2024-02-29: **Time Extended**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded Tilapia in ceviche 3-402.11 FC: (A) Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -4 degrees Fahrenheit or below for a minimum of 168 hours in a freezer; (2) Frozen at -31 degrees Fahrenheit or below until solid and stored at -31 degrees Fahrenheit or below for a minimum of 15 hours; or (3) Frozen at -31 degrees Fahrenheit or below until solid and stored at -4 degrees Fahrenheit or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) Molluscan shellfish; (2) A scallop product consisting only of the shucked adductor muscle; (3) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (4) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacultured FISH. (5) Fish eggs that have been removed from the skein and rinsed. **Warning**

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Identity of food or food product misrepresented. Menu doesn't claim ceviche is served raw. Operator added to menu

Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in exterior door and screen is torn

Intermediate - Handwash sink not accessible for employee use at all times. Takeout containers stored in handwash sink **Corrected On-Site**

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shredded beef

Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.

Basic - Reach-in freezer interior/shelves have accumulation of soil residues.

Basic - Silverware/utensils stored upright with the food-contact surface up. Takeout forks not all in same direction

Basic - Stored food not covered. Beef and chicken in reach in cooler not covered **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket reading 0. Advised operator to remake bucket, now at 50ppm **Corrected On-Site** **Repeat Violation**