Ben Brothers Market

Inspector notes: Observed spices, sauces, and prepped food items inside single-use containers throughout the kitchen and refrigerated units. Discussed with PIC that containers used for food storage must be multi-use. Discussed that multi-use containers are made with the durability and integrity to be used and washed repeatedly. Instructed PIC to work on switching out single-use containers for multi-use prior to next inspection. Materials that are used in the construction of utensils and food-contact surfaces of equipment shall be durable, corrosion-resistant, and nonabsorbent; sufficient in weight and thickness to withstand repeated warewashing; finished to have a smooth, easily cleanable surface; and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition

Inspector notes: Observed the prep sink detaching from the wall. Physical facility must be maintained in good repair at all times. Repair physical facility (caulk sink back to the wall) prior to next routine inspection

Inspector notes: There were some containers with cooked rice measuring at 100 degrees F in the walk-in cooler after 1 hour of cooling. The containers had a food depth of 6 inches and were loosely topped with deli paper with a date mark. Cool hot foods with a maximum of 4 inches of food depth, and leave uncovered until the temperature has reached 42 degrees F or colder. The cook then distributed the rice into more containers