Baiz Market

Inspector notes: Observed the majority of the sliding doors on the meat cases to have cracks in the glass and moisture/green, orange, and black organic matter and debris build up. Informed PIC that the doors need to be brought back into good repair. Informed PIC that the equipment should be maintained in good repair so that surfaces are smooth and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed no hand sink located in the ware washing room. Observed holes in the wall and hot/cold water lines where it looks like a hand sink used to be installed. The nearest hand sink to this area is located out of the room, down the meat line, and behind a corner near the walk-in. Informed PIC that a handwashing step must occur between handling dirty and clean dishes. Informed PIC that a hand sink needs to be installed by re-inspection on 01/20/2026. Hand sinks must be located to allow convenient use by employee’s in food prep, food dispensing, warewashing areas, and in or immediately adjacent to toilet rooms. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: Observed no hot or cold water available at the mop sink due to no faucet or handles being present. Informed PIC that hot and cold water needs to be available at the mop sink prior to reinspection on 01/26/2026. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Hot and cold water under pressure is required at all sink fixtures

Inspector notes: Observed the majority of the sliding doors on the meat cases to have cracks in the glass and moisture/green, orange, and black organic matter and debris build up. Informed PIC that the doors need to be brought back into good repair. Informed PIC that the equipment should be maintained in good repair so that surfaces are smooth and easily cleanable. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection