Lee Lee Oriental Supermart

Inspector notes: Observed several hoses attached to faucets in the meat cutting room and fish cleaning area without any approved back flow devices. Provide an approved backflow device prior to re-inspection on 2/13/2026. All testable backflow devices must be certified

Inspector notes: Observed establishment cleaning cutting boards and knives, fish descaler and food contact surfaces at fish cleaning sinks using only running water. Instructed PIC that all surfaces must be washed, rinsed and sanitized prior to use and cleaned every 4 hours when in use. Food-contact surfaces must be properly sanitized after washing and rinsing

Inspector notes: Observed refrigerated section in retail fish display case holding at 46.9*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Must repair unit prior to re-inspection on 2/13/2026

Inspector notes: Observed hot water valve at handwashing sink in meat cutting area not working and needing to be turned on by main shut off valve. Must repair hot water valve at handwashing sink

Inspector notes: Observed establishment keeping shellstock tags for 90 days but all the tags for the month of January were not dated with last sold (out) dates and no tags were kept in chronological order. Instructed PIC that all shell stock tags must be kept in chronological order and marked with in and out dates

Inspector notes: Observed coved basing and walls in disrepair throughout establishment. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Physical facility must be maintained in good repair at all times. Repair physical facility prior to next routine inspection

Inspector notes: Observed no CFM present in establishment. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed frozen fish thawing in standing water at room temperature on rolling cart. Observed frozen shrimp thawing in baskets at room temperature. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: Observed floor drains not draining adequately in meat cutting room and in drain in front of fish tanks. Must ensure that drains are draining adequately to prevent flooding from flood drains

Inspector notes: Observed rust and organic matter on the ceiling above where meat and seafood are prepped. There are also cracks in the floor around tables and prep areas. The walls, ceiling, and floors are not smooth and easy to clean. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Observed large, whole grouper fish being stored directly in milk crates in the walk-in cooler. These containers are not easily cleanable and need to be replaced with approved containers. Replace with containers that can be easily cleaned. Operator began moving them to other containers at the time of inspection. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed knives being stored on a magnetic strip above butcher table with raw beef on the blade. The magnetic knife holder had both clean and used/dirty knives on it. Discussed with person in charge (PIC) that used and clean knives need to be stored separately to prevent contamination. Also discussed with PIC that the used knives need to be cleaned and sanitized to sight and touch before storing or when finished using. PIC relocated all food-contact surfaces to ware washing area to be washed, rinsed, and sanitized at the time of inspection

Inspector notes: Observed an employee's water bottle in the meat market prep area near the hand sink. Also observed bananas in an area where meat/fish is packaged. There were also two bananas in a walk-in cooler, on a box of raw fish. Person in charge (PIC) stated the bananas and water bottle belong to employees. Discussed with PIC that employees need to keep their food and drinks away from food prep areas, far from raw animal proteins. To reduce risk of contamination, employees shall have a designated area for their food and drinks. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use

Inspector notes: Observed duck feet thawing in a sink without running water. Discussed proper thawing with person in charge (PIC). PIC coached employees at time of inspection and water was turned on. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: Observed wiping cloths on the cutting board, wet with blood. Discussed with person in charge (PIC) that soiled wiping clothes need to be replaced with clean wiping clothes and that wet wiping cloths need to be stored in a sanitizer bucket with adequate sanitizer. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

Inspector notes: Observed frozen fish being stored directly in milk crates in the walk-in freezer. These containers are not easily cleanable and need to be replaced with approved containers. Replace with containers that can be easily cleaned. Operator began moving them to other containers at the time of inspection

Inspector notes: Observed knives being stored on a magnetic strip above butcher table with raw beef on the blade. The magnetic knife holder had both clean and used/dirty knives on it. Discussed with person in charge (PIC) that used and clean knives need to be stored separately to prevent contamination. Also discussed with PIC that the used knives need to be cleaned and sanitized to sight and touch before storing or when finished using

Inspector notes: Observed a hose behind seafood (live crab, lobster display) with a spray nozzle with active pressure. The water was left on with pressure building and the water was spray/leaking out from built up pressure at hose/spicket connection. Discussed the risk of backflow contamination with person in charge (PIC). PIC removed nozzle. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers

Inspector notes: Observed cloth gloves in the hand washing sink in the back of the meat market. Discussed with the person in charge (PIC) that nothing shall be in the sink and hand washing sinks can only be used for washing hands. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Gloves were removed at time of inspection