NEW CENTURY ORIENTAL MEAT MARKET

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee with active certification must be present during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Raw goat and raw beef in retail freezer were packaged and did not have safe handling instructions on the packages. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Spray bottle of chlorine sanitizer measured 0 ppm chlorine on test strip. CDI - PIC added bleach to bottle until it measured 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth in bucket of sanitizer that measured 0 ppm chlorine. Wet wiping cloths must be stored in sanitizer solution at appropriate concentration when in between uses. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board has heavy cut marks and needs to be replaced. REPEAT

4-602.13 Nonfood Contact Surfaces (C) Clean inside display cooler, shelves of walk-in cooler and on shelves in meat prep area. Clean these areas more frequently. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Leaks at faucet handles of 3-compartment sink. Repair leaks. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Packages of raw meat in retail coolers do not have safe handling instructions on them

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All raw meat in display case (pork belly, beef, whole chicken, pork bones, duck wings) measured 45-60F. Pork kidneys, duck wings, pork bones, and pork tongue in retail cooler measured 51-58F. CDI - PIC moved all raw meat to walk-in cooler. Manager also called refrigeration technician and he said he will be here today to fix both coolers. Follow up visit to be done Monday to check that they are repaired. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer bottle measured above 200 ppm chlorine. CDI - PIC diluted sanitizer to 100 ppm.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace small cutting board that is extremely worn. REPEAT // 4-501.11 Maintain equipment in good repair. Repair meat case and retail cooler. Walk-in freezer was also not working and not being used.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean low shelves and inside refrigeration units. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Fix drip at 3-compartment sink faucet. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Thin probe thermometer needed in meat market. Meat market only has dial thermometer. VR - Verification required within 10 days that establishment has thin probe thermometer.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in freezer. REPEAT // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace small cutting board that has heavy cut marks. REPEAT

5-205.15 Maintain a plumbing system in good repair. Repair leaks at 3-compartment sink. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. No safe handling instructions on packages of raw meat. CDI - PIC began putting labels on packages.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 4 packages of raw beef tripe measured 73F on speed rack. Employee stated they forgot to put them in the cooler and they were out an hour and a half. CDI - Employee moved packages to walk-in cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. 3 live roaches observed in department during inspection. Maintain premises free of pests. Establishment has monthly pest control invoices with last visit in August.

3-307.11 Protect food from contamination sources not specifically noted by the code. Fly swatted observed on prep table. Do not store fly swatted or other items that can contaminate food on prep tables. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves in walk-in freezer are beginning to rust. Replace rusted shelves. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 small cutting board is heavily scratched and needs to be replaced. 0 pts.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Lights in department are missing shields. Replace missing light shields. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed water leaks in WIC and display case. **REPEAT** -1-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on all equipments in the facility. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line and fish cooler. More thorough and increased cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED beef stored directly in hand sink. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in the facility during inspection. CDI. PIC ordered one.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without a hair cover. Needs to wear one when working with food. REPEAT

4-501.11 Maintain equipment in good repair. Observed water leaks in WIC and display case. **REPEAT** -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line and fish cooler. More thorough and increased cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without a hair cover. Needs to wear one when working with food. REPEAT

4-501.11 Maintain equipment in good repair. Observed water leaks in WIC and display case. **REPEAT** -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line and fish cooler. More thorough and increased cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on meat cutter from previous day. CDI. PIC removed to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without a hair cover. Needs to wear one when working with food.

4-501.11 Maintain equipment in good repair. Observed water leaks in WIC. **REPEAT** -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line and fish cooler. More thorough and increased cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wooden planks in place of missing floor tiles near display cases.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels not dispensing from dispenser. -CDI- PIC placed a roll of paper towels near handwashing sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s restroom. -CDI- EHS provided sign to PIC.**REPEAT** -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in display case above 41F. Refer to temperature chart. Observed ambient air of display unit at 58F. -CDI- PIC voluntarily discarded items. **3DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed water leaks in WIC. **REPEAT** -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed strong urine odor in men’s restroom. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a lot of waster stored outside of waste receptacles. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line and fish cooler. More thorough and increased cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wooden planks in place of missing floor tiles near display cases.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels and hand dryer not properly functioning in women’s restroom. -CDI- PIC replenished paper towel supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men’s restroom. -CDI- EHS provided sign to PIC. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle stored in oxtails. -CDI- PIC removed. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed water leaks in WIC. **REPEAT** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lid on recycling receptacle. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line and fish cooler. More thorough and increased cleaning frequency recommended. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near meat market entry.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection. repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed equipment stored in hand sink. CDI. PIC removed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. observed in use scoop stored in meat with handle laying directly on the food. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed water leaks in WI cooler. Needs to be repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line and fish cooler. Needs to be cleaned. repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal clean up plan in the facility. CDI. Provided PIC with one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork, duck beef tongue and liver cold holding in display case at temperatures above 41F. CDI. PIC voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths in sanitizer at 0ppm. CDI. PIC replaced solution.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on all equipments in the facility. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line. Needs to be cleaned. repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed two hand washing sinks up front without soap. CDI. PIC provided some. REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cables stored directly in hand sink. CDI.PIC removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beef and liver cold holding in display case at temperatures above 41F. CDI. PIC indicated that the beef was just brought in and taken back to the cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line. Needs to be cleaned. repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed two hand washing sinks up front without soap. CDI. PIC provided some. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at the sink sink up front. CDI. PIC replaced. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the hand sink. CDI. Provided PIC with one.

4-501.11 Maintain equipment in good repair. Observed water leaks in WI cooler. Needs to be repaired.

5-205.15 Maintain a plumbing system in good repair. Observed no water coming to one of the hank sink, Also observed water leaks from one of the hand sink and also prep sink. PIC indicated that a repair order has been placed. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line. Needs to be cleaned. repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed two hand washing sinks up front without soap. CDI. PIC provided some. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in the facility.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without a hair cover. Needs to wear one when working with food. REPEAT

4-501.11 Maintain equipment in good repair. Observed display unit in disrepair. PIC indicated that it will be removed.

5-205.15 Maintain a plumbing system in good repair. Observed no water coming to one of the hank sink. PIC indicated that a repair order has been placed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors around the display line. Needs to be cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed two hand washing sinks up front without soap. CDI. PIC provided some. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sinks during inspection. PIC provided some.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken up front cold holding at temperatures above 41F. CDI. PIC indicated that they were taken pout not long ago and took it to the freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping food without a hair cover. Needs to wear one when working with food.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents through out the facility. Needs to be cleaned.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on the raw products made in house. CDI-PIC provided 2 rolls of consumer advisory stickers, and had employee start putting stickers on raw items before EHS left.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed comet in a plastic container, no label. CDI-PIC labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during inspection, CDI-PIC provided thermometer from the deli. They are going ot get one today. PIC did not sign due to Covid protocols

4-501.11 Maintain equipment in good repair. Observed 2 comp sink broken and wooden blocks holding it up. Shelf in the WIC broken/bent.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11 (M) Person in Charge-Duties - PF PIC unable to answer Employee Health Policy with specific information. CDI: education & informational posters given by inspector.

3-302.11(A) Separate the different types of raw animal foods. -P Separate raw chicken, pork and beef in the walk-in freezer (items packaged in house). Observed co-mingled frozen proteins, packaged in house. Verification visit required w/in 10 days.

7-102.11 Label working containers of toxic materials such as cleaners.-Pf Observed purple chemical in unlabeled spray bottle. CDI: item properly labeled.

3-602.12 Provide appropriate labels for octupus. Observed octupus at customer service reach-ins with no labels

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in meat market

4-501.11 Maintain equipment in good repair. Replace floor drains with non absorbant drains and replace or remove shattered customer case w/ meat. Remove rotted wooden board and corning foam in fish cases. Replace wooden crab case. Partial repeat. Observed aforementioned surfaces which cannot be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed for shrimp case doors to remove build-up

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Replace missing ceiling tiles above customer cases and replace missing floor tiles there; cleaning needed in between cases. Observed leaking roof/removed ceiling tiles and missing floor tiles all around customer meat cases.

6-202.11 Provide end caps for bulbs in cases w/ shrimp

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink. CDI- PIC retrieved paper towerls. REPEAT

4-501.11 Maintain equipment in good repair. Observed wood in the floor drains near the display cases. Observed equipment not in use and broken stored all in the back prep area. REPEAT. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed scratches on styrofoam bins where fish are held. Bins are not easily cleanable. CDI- PIC voluntarily discarded the poor conditioned bins.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in the walk in cooler covered in dust. Observed paper towel Cleaning needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one handsink with a dish brush and scouring pad inside and one handsink with a electrical power strip inside. CDI- Items removed from handsinks to make them usable. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at one handsink. CDI- Towels provided.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility not storing tags in order and not writing date on tags for when last of shellstock sold. Tags placed in order and dates recorded on tags for date last sold as only two bags had been sold, facility only started selling shell stock last month acc. to PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in cutting room area. Maintain pest control measures.

4-501.11 Maintain equipment in good repair. Observed an open air glass case holding meat market meats with badly shattered glass repaired with tape. Needs replacing ASAP. Observed walk-in fish cooler with badly rusted rack needing repair or replacing. Observed walk in freezer with a bad leak with a lot of ice build up on floor and on fan pipes. Observed bandsaw with broken plastic blade guard, saw not in use. Observed broken plastic baskets used to hold raw meats. Need to be disposed of.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed un-opened employee personal canned drink stored next to meats in meat display cooler. CDI- soda removed.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed a very heavy smell of cigarette smoke in the meat prep room as if someone had just finished smoking in there. Observed ashes in the trash can and ash on the floor of the prep room. Explained to the employee in the meat room that smoking indoors is not allowed; PIC stated she will follow up with this employee to ensure it doesn't happen again.

REPEAT VIOLATION 5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the hot water at the hand sink beside the 3 compartment sink turned off. CDI - hot water was turned back on. DO NOT TURN OFF HOT WATER AT THE HAND SINK.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a leak on the fan in the walk in cooler; repair so the unit does not leak. Observed a cracked cover in use on the saw. The crack is covered with duct tape; removed duct tape so that it is smooth and easy to clean and replace the cover. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed raw wood in the walk in cooler; seal or paint wood.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed pink and black mold build up on the outside of the walk in freezer; clean freezer.

REPEAT VIOLATION 5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the hot water at the hand sink beside the 3 compartment sink turned off. CDI - hot water was turned back on.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw meat with gloves the touch the walk in cooler handle and a cart with the same gloves. CDI - stopped the employee and explained the violation. Employee discarded gloves and sanitized the surfaces.

REPEAT VIOLATION 7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored in the prep sink. CDI - bucket was removed.

3-501.13 Use approved thawing methods. - Observed pork thawing at room temperature on a table beside the walk in cooler. CDI -Explained to thaw items under cold running water or in the walk in cooler; pork was moved to the cooler.

REPEAT VIOLATION 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live cockroaches in the hand sink by the 3 compartment sink. PIC showed an invoice for their pest treatment from Orkin done yesterday (2/8/19). Continue to treat for pests and increase the frequency if needed. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Observed dead cockroaches in the soap dispenser at the hand sink by the 3 compartment sink. CDI - cockroaches were removed.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed boxes of meat stored on the floor in the freezer. CDI - boxes were placed on the shelf.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth stored on the meat cutting board.

General comment 4-501.11 Maintain equipment in good repair. - Observed a leak on the fan in the walk in cooler; repair so the unit does not leak. Observed a cracked cover in use on the saw. The crack is covered with duct tape; removed duct tape so that it is smooth and easy to clean and replace the cover. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed raw wood in the walk in cooler; seal or paint wood.

4-603.14 Wet Cleaning - C - Facility did not know the procedures to wash rinse and sanitize the meat trays. CDI - explained and demonstrated the procedure and the meat trays were cleaned correctly.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed raw meat and food debris in the tracks of the meat case.

REPEAT VIOLATION 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's phone and food stored on the slicer. Observed an employee's food stored on Styrofoam meat trays. CDI - personal items were removed and the meat tray was discarded.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the hot water on the hand sink beside the 3 comp. sink turned off. CDI - hot water was turned on.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw beef in the walk in cooler. CDI - items were re-arranged correctly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed an employee sanitizing with a bleach sanitizer at 0 ppm. CDI - sanitizer was remade at 50 ppm.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket unlabeled. CDI - bucket was labeled. 7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bucket stored in a food prep sink. CDI - bucket was removed.

REPEAT VIOLATION 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 2 live cockroaches in the facility. PIC stated Orkin treats the facility every month. Recommend treating more often to get rid of the pests quickly, then continue routine monthly treatments. Verification required 11/3/2018

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the tracks of the meat case. CDI - tracks were cleaned during the inspection.

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored above facility food in the walk in cooler. CDI - items were removed.

Repeat violation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee rinse hands in the 3 compartment sink. CDI - instructed to only wash in the hand sink; employee washed hands in the hand sink. 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed an employee take off gloves after handling raw meat, then get a new pair of gloves on without washing hands. CDI - instructed employee wash hands after taking off gloves, before putting on new gloves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bottle unlabeled. CDI - bottle was labeled.

Repeat violation 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a live cockroach on the wall by the prep sink. Observed several flies in the meat and fish area. Continue to use a pest management company to help with the issue. PIC showed an invoice for pest treatment done on 6/6/2018; they service the facility every month.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C - Observed raw pig feet stored in a bucket of water in the walk in cooler. Do not store raw meat in water. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed raw pork being stored in a raw beef box. Do not reuse boxes and do not cross contaminate by storing meats in the other meat boxes. Observed news paper being stored in raw meat boxes. Do not store news paper with food.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Replace/resurface shelves. Do not spray paint shelves.

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's phone and keys stored on the deli slicer and personal food stored above facility food in the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Manager with food safety certification arrived at completion of inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed opened can beverage stored on top of box of raw meat in walk-in cooler. CDI by discard.

2-301.14 When to Wash - P observed employee handle raw chicken with gloves and proceeded to handle clean utensils with same gloves. CDI- employee removed gloves, washed hands, and put on new gloves. Utensils washed, rinsed, and sanitized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer used for food contact equipment testing 0ppm chlorine. CDI by refill and test at 100ppm chlorine.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple german cackroaches in meat cutting room. PIC provided invoice from Orkin exterminators dated 2-6-18. Establishment is receiving monthly service form Orkin. Verification within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee working with raw meat without wearing a hair restraint.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed soiled cloth stored with raw meat on cutting board.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards in meat cutting room in need of resurfacing or replacement. Noted improvement as heavily soiled cutting boards had been removed from cutting room or turned over to side in better condition. 4-501.11 Maintain equipment in good repair. observed water leaking from cooling unit in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on walls of walk-in cooler, display coolers. observed algae growth in glass doors of meat display cooler. observed food debris build-up on display cooler door tracks.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed holes in ceiling tiles, wall tiles in meat cutting room. observed displaced ceiling tiles in meat cutting room. observed water damaged ceiling tiles in service area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee jacket stored on meat slicer in cutting room.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverage stored in walk-in cooler over food product. observed employee beverage stored on work surface next to meat slicer. CDI- beverages discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed empty raw chicken box stored in handsink. CDI by discard.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P obsevred cutting boards to be heavily stained and deep grooves containing food particles. CDI by wash, rinse, and sanitize.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several live german cockroaches in papertowel dispenser. observed several live spiders in corners of ceiling in meat cutting room, restrooms, and storage rooms. observed several house flies in meat cutting room. PIC must used an approved pest control method to eliminate/control pest. Verification within 10 days. All invoices for pest control services must be retained by PIC. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed dead insects on floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food without hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting boards that have deep grooves, chips that do not allow them to be cleaned effectively. Replace or resurface. 4-501.11 Maintain equipment in good repair. observed rusted shelving units in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed mold and algae build-up on display cooler glass doors. observed heavy build-up on display cooler door tracks.

5-205.15 Maintain a plumbing system in good repair. observed hand sink water turned off at valve due to water leak. repair plumbing.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. toilets and hand sinks need to be cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed garbage dumpster lids open and attracting insects.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C observed clutter in storage areas (old equipment, boxes) 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed walls and ceilings to be dirty.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF observed water cut off at front handsink (due to leak per PIC). CDI- PIC made adjustment to sink. 5-202.12 Provide at least 100F water at handsinks. -Pf CDI - PIC made adjustment at sink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in spray bottles > 200ppm. CDI refill and test at 100ppm.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - observed several raoch carcasses in back storage area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. obsevred employee cutting meat without hair restraint.

4-501.12 Cutting Surfaces - observed deep grooves on cutting board surface. replace or resurface. 4-501.11 Good Repair and Proper Adjustment-Equipment - observed rusted shelving in walk-in cooler. 4-101.11 Characteristics-Materials for Construction and Repair - observed soiled styrafoam dividers being used in display coolers. CDI by remove and discard by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed algae and mold build-up on display case glass.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - observed storage areas with items unnecessary to operation (cardboard, motors, wood and plastic shelving)

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed raw meat thawing in handwash sink. CDI by removing meat and placing in walk-in cooler. Sink was washed, rinsed, and sanitized. 5-202.12 Provide at least 100F water at handsinks. -Pf observed hot water turned off at handwash sink. CDI by turning hot water valve on.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on knives stored as clean. CDI by wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed dried food debris on meat saw. CDI by wash, rinse, and sanitize.

3-501.13 Use approved thawing methods. observed beef thawing in handwash sink.

6-501.111 Controlling Pests - observed house flies and fruit flies in the meat cutting room.

4-501.12 Cutting Surfaces - Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards deeply etched and dark. Replace. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed Styrofoam insulation panels used to line the raw meat display cases. CDI -Styrofoam pieces were removed. Do not put anything absorbent in the meat cases. Observed cardboard stored under cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed algae growth on display cooler glass doors.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. observed heavy dust build-up on hvac vent covers.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed meat Styrofoam containers stored in the handsink. CDI - trays were removed and discarded.

Repeat violation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw meat and raw meat boxes with gloves and then continue to wear them to do other things. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken on top of raw beef in the walk in cooler. Observed open packages of raw meats commingled in the freezer. Maintain proper storage order in the freezer once the meats are taken out of its original packaging. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed raw pork being stored in a raw beef box. Explained that the boxes are not to be reused and must be discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the deli slicer.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a very dirty wet wiping cloth on the cutting board in the prep room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed Styrofoam containers used for raw meats stored in the handsink. Do not store anything in the handsink. Items were discarded.

4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler. Replace shelves. DO NOT SPRAY PAINT. Observed a split gasket on the walk in cooler door. Gasket is taped with duct tape. Remove duct tape and replace gasket. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 heavily pitted cutting boards. Replace cutting boards. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed Styrofoam insulation panels used to line the raw meat display cases. CDI -Styrofoam pieces were removed. Do not put anything absorbent in the meat cases. Observed duct tape on a raw meat cutting table and the saw. Remove duct tape and repair items if needed. Observed raw wood on the prep sink. Remove wood. Observed raw wood in the walk in cooler. Paint/seal wood.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tracks of the meat display case.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed someone's cell phone and keys on the deli slicer. Observed personal food above raw meats in the walk in cooler.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified. Obtain serv safe certification

Repeat violation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee wear gloves to cut a raw chicken then continue to touch other things, rinse a knife and then make sanitizer. CDI - explained that gloves need to be changed and a hand wash is needed.

Repeat violation 4-702.11 Before Use After Cleaning - P - Food contact utensils shall be washed, rinsed and sanitized before and after use. - Observed an employee use a knife to cut raw chicken and then place it back in the knife rack. CDI - knife was removed and take to the 3 comp sink to washed. Employees did not know how to set up the 3 comp sink. Helped them set it up and explain the process. 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed a bottle and bucket of sanitizer at 0ppm. CDI - new sanitizer was provided at the proper concentration

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of sanitizer, a bottle of bleach and a bucket of sanitizer not labeled.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusted shelving in the walk in cooler. Resurface/replace shelving. DO NOT SPRAY PAINT. Observed a split gasket on the walk in cooler door. Replace gasket. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a prep table and knife rack covered in duct tape and saran wrap. Remove tape and saran wrap; repair/replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tracks of the meat case. Clean tracks.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certification held.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure.-PF Facility did not have policy for the meat market but there was one in Deli. Left a copy for the market to post.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed gloves being put on without first washing hands. Directed to wash hands. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee clean saw with a brush and then not wash hands. Stopped and required him to wash hands. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands at 3 compartment sink. Stopped and directed to use only the hand wash sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at one hand sink. Other hand sink water was turned off. Provided paper towels and turned water on. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic bags in only working hand sink in market. REmoved bags.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used gloves for every task. He walked around with gloves on and touched everything with the gloves. Educated on proper glove usage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBserved soiled cutting boards. Observed saw being cleaned with a brush but not soapy water or sanitizer. Directed on how to wash, rinse and sanitize.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed droppings throughout including on unused equipment. Observed flies. Clean thoroughly and contact pest control.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards deeply etched and dark. Replace. Keep equipment in good repair. Observed rusted shelving in walkin cooler.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Numerous items are being stored in permitted area that are not needed/necessary. Remove (carts, boxes, etc.).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items throughout including food and utensils. Move to designated area.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

4-501.12 Cutting Surfaces - C; Keep equipment in good repair; Observed stained /gouged cutting boards in use in market area.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean;' Observed tape wrapped around handles of meat cleavers peeling and collecting debris in need of removal. Observed equipment collecting debris in need cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceiling clean and in good repair; Observed flooring damaged and collecting puddled water throughout market.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

2-401.11 Eating, Drinking, or Using Tobacco - C; Ensure staff is not smoking inside facility; Observed numerous cigarette butts in drains and underneath storage racks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer at proper concentration levels; Observed bottle of sanitizer provided that measured 0ppm chlorine; CDI sanitizer made during inspection at correct levels of concentration.

. 4-501.12 Cutting Surfaces - C; Keep cutting surfaces clean and in good repair; Observed stained/gouged cutting boards in use in kitchen in area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed electrical tape wrapped on meat cleavers in need of removal.

2-102.12 Certified Food Protection Manager; Ensure that PIC is a ceritified food protection manager; Observed PIC on site not a CFPM.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees;Provide have in place approved employee health policy; Observed no staff having knowledge of employee health policy. CDI print out given to staff regarding policy information.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness; provide sanitizer during operation hours at proper concentration levels; Observed sanitizer available in spray bottles measuring 0ppm when tested with test strips; CDI sanitizer corrected during inspection.

6-501.111 Controlling Pests; Keep facility free of pest; Observed flies in market area.

4-501.12 Cutting Surfaces; Keep cutting surfaces in good repair; Observed gouged/stained cutting boards in use in kitchen area in need of resurfacing.4-202.16 Nonfood-Contact Surfaces; Keep non-food contact surfaces in good repair; Observed rusted shelving in seafood cooler in need of replacing.

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep flooring clean; Observed large leak in back storage area which has caused large puddle of water in floor in need of cleaning.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager; Observed PIC on site that is not a CFPM .

6-301.14 Handwashing Signage;6-301.12 Hand Drying Provision;Provide hand washing signs at all employee hand washing sinks; Observed two hand washing sinks missing signs; Provide hand drying device or paper towels for drying hands at all hand washing sinks; Observed sinks missing towels in restrooms and at hand washing sink in kitchen area.

4-501.12 Cutting Surfaces; Keep cutting surfaces in good repair; Observed cutting boards very stained and gouged in need of resurfacing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep equipment clean; Observed numerous knives with electrical tape wrapped around surfaces in need of removal.

6-202.11 Light Bulbs, Protective Shielding; Keep light bulbs properly shielded; Observed all light fixtures / bulbs missing shields in need of properly shielding.

Provide hand washing signs at all employee hand sinks; Observed missing hand wash signs at hand sinks.

Keep equipment in good repair; Observed gouged / stained cutting boards in need of resurfacing.

Keep equipment clean; Observed all fish holding tanks and lobster tanks in need of cleaning.

Keep flooring clean; Observed flooring throughout establishment in need of cleaning.