Halal Mart

Inspector notes: Observed dried meat debris on the band saw meat slicer the PIC stated had been cleaned after last use. All food-contact surfaces must be cleaned to sight and touch. PIC stated the band saw would be washed, rinsed, and sanitized in place ASAP

Inspector notes: Observed various frozen raw animal proteins without proper labeling. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed meat on the meat saw. Person in charge (PIC) stated meat saw was used that morning and is washed, rinsed, and sanitized at the end of the day. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC will increase cleaning frequency to every 4 hours. Observed two knives on the knife blocked stored clean with food particles on the blades. All food-contact surfaces must be cleaned to sight and touch. Relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: In the walk-in cooler, observed 4 whole lambs and 4 goats without a mark of inspection from the slaughterhouse. No signature on livestock invoice showing livestock was inspected prior to slaughter. All food must be obtained from an approved source as defined by law. All food from unapproved source was discarded at time of inspection

Inspector notes: In the walk-in cooler, observed raw chicken being stored on the shelf above raw lamb. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person in charge (PIC) properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: On the meat saw, observed visible meat residue. PIC stated meat saw was cleaned last night and had not been used. All food-contact surfaces must be cleaned to sight and touch. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed an unlabeled spray bottle next to the meat saw. PIC stated bottle had bleach in it. Working containers shall be clearly identified with the common name of the material. PIC properly labeled spray bottle at time of inspection

Inspector notes: In the reach-in freezer next to the register, observed raw beef, goat, and chicken for sale with no labels. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin

Inspector notes: Observed plastic containers of various raw meats on the floor of the walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: No certified food protection manager observed at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation