CAROLINA AFRICAN MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three plastic containers of cooked fried rice and jollof rice cold holding above 41F in WIC. CDI - PIC voluntarily discarded four containers of foods date marked from yesterday. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several grey/black bus tubs wet stacked on drainboard of prep sink. CDI - PIC corrected rearranged equipment.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting board with deep grooves and dark score marks stored cleaned above 3-comp-sink. CDI - PIC voluntarily discarded item. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted and damaged storage racks in WIC/WIF. Repair or replace equipment.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed open box of uncut tomatoes with bacteria growth on several tomatoes. CDI - PIC voluntarily discarded box of uncut tomatoes.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed box of raw oxtail thawing on counter top. CDI - PIC moved box to WIC to finish thawing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIC open box of raw shell eggs stored directly over box of plantains. CDI - EHS gave education on storage order, PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of raw foods being stored under storage racks in WIF. CDI -PIC placed boxes of shelving.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed three in use tongs, knifes stored in sanitizing water below 135F. See temp chart. CDI - PIC moved utensils to 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed moderate ice build up on HVAC unit inside WIF and on wired storage racks directly underneath unit. PIC isn't storing any food underneath HVAC unit. PIC has placed work order.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed empty flip top unit not functioning. PIC will have unit removed from facility and does not plan of repairing unit. 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 floor tiles missing and some not secure to floor in front of WIF. PIC stated repairs are ongoing.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed in RIC cooked spaghetti and tomato/pepper sauce. In WIC cooked jollof rice, cooked rice/bean stew, cooked rice/beans, and cooked beef skewers without any form of date marking or labeling. CDI - PIC was able to accurate determine items were cooked/prepared on the 13th of July. EHS allowed PIC to keep and properly date mark foods containers.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure quaternary sanitizer above 400PPM. CDI - PIC diluted secondary spray bottle to roughly 200PPM.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in WIF box of raw fish, box of raw beef chuck, and two boxes of raw chicken stored under storage racks. CDI - PIC oved all food items off the floor.

REPEAT 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 several stored clean plastics food containers with date marking stickers and adhesive still attached. CDI - PIC moved items to 3-comp-sink.

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 food splash on walls near RIC and around grill fryer area. Increase frequency of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed Food build and debris inside stored clean bus tub containers. Observed mixer with several detachable pieces with food build up. CDI - PIC moved all items to 3-comp-sink. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labels or identification of foods offered in customer display case. CDI - PIC labeled display case with marker. Oxtail, turkey, beef, cow feet, etc..

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed six boxes of food stored under shelves in walk in freezer. CDI - PIC relocated boxes to shelves.

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 several clear food containers inside walk in cooler with stickers and stickers residue still attached stored cleaned. CDI - PIC moved containers back to 3-comp-sink.

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 floor tiles missing in front of WIF pooling water. PIC will call for repairs. 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 front door to WIF not fully closing due to ice build up on frame of door and ice accumulating on the floors of WIF. PIC is waiting for repairs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw shell eggs stored over open box of cabbage and plantains in walk in cooler. CDI - PIC rearranged items by placing the box of raw shell eggs at the lowest part of the shelf and removing the box of plantains off the floor. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several open clear container of food already below 41*F without any sort of covering. CDI - PIC placed plastic lids on contains of cooked cow feet, goat pieces, beef cubes, and beef stock.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed medium sized clear food container of cooked beef short ribs in reach in cooler at above 41*F. PIC stated the food was cooked this morning at 02:00AM and was going to be reheated for orders. EHS instructed PIC to discarded food. Observed cooked noodles from 07:30AM that was above 41*F. EHS instructed PIC to discarded the food because food didn't cool down properly. EHS educated PIC and staff on how to quickly cool foods down. See temperature chart. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two in-use secondary spray bottles of bleach and quaternary sanitizer without any for of labels. CDI - PIC was able to label both bottles. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pink quaternary sanitizer without being diluted used to sanitizer food and non-food contact surfaces near 3-comp-sink. Solution was observed above 400PPM. CDI - PIC was able to dilute solution.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed five boxes of food stored under shelves in walk in freezer and one walk in cooler. CDI - PIC relocated boxes to shelves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food service worker preparing and handling food without any form of hair covering.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use soiled tongs and spoons inside metal container of water on stove below 135*F. CDI - Food service worker moved utensils to 3-comp-sink and turn burner on to heat water.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelves inside walk in cooler and main kitchen area.

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 several clear food containers inside walk in cooler with stickers and stickers residue still attached. CDI - PIC moved containers back to 3-comp-sink.

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 onsite during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of cooked beef stew, cooked beef pieces, cooked cow feet and cooked goat pieces cold holding in RIC with no lids. CDI - PIC went and obtain clean lids for containers. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed carton trays of raw shelled eggs stored above containers of washed vegetables. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked chicken wrapped in aluminum foil, cooked goat and shito sauce with no form of identification or date on containers in RIC. CDI - PIC was able to placed date/label dated from yesterday. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed in-use spray bottle with original labeling of glass clearer with quaternary sanitizer inside stored on 3-comp-sink. CDI - PIC removed label and properly labeled spray bottle.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed open box of fish already thawed from yesterday in RIC still in original reduced oxygen packaging. CDI - PIC voluntarily discarded seven individual packaged fish. EHS educated PIC and staff how to properly thaw reduced oxygen package fish.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use serving spoons and thongs housed in a container of water below 135*F. CDI - PIC moved utensils to 3-comp-sink.

4-501.11 Maintain equipment in good repair. Observed WIF door not fully closing. 4-501.11 Maintain equipment in good repair. Observed WIF door with torn and deformed gasket around door.

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 a few clear food containers stored clean above 3-comp-sink with date marking stickers still attached. CDI - PIC moved containers to sink.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingling with food for the facility inside walk-in cooler. CDI - PIC relocated personal food items to centralized box with label and place on lower shelf. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with built up grease.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use 3 compartment sink with sanitizer measuring less than 50PPM. CDI - PIC replaced sanitizer measuring about 200PPM. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four containers of cooked rice and beans and other foods without labels and dates in WIC. CDI - PIC was able to places dates on food from two days ago. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed broken ice machine. CDI - PIC states repair company is coming this weekend to fix the machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no food in RI with dates. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stuffs on the floor in the WI. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with not hair cover.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility. CDI. PIC got new ones.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes holding above 41F in the prep top unit. CDI- Tomatoes discarded. 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 prep top unit holding above 41F. PIC stated that the nit was freezing items so she turned it down. PIC turned down unit.

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 hood in need of cleaning.

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 wall in need of cleaning behind and hand washing sink and prep table in the kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on food contact surfaces of meat cutting machine. CDI - Machine broken down to W/R/S. -1.5- For more information, please visit: http://meck.co/FoodSafety 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed containers of diced tomatoes, hard boiled eggs and beans and rice with out date marking requirement inside reach-in, prep top and walk-in cooler units. PIC confirmed dates of 3/19 and 3/20. CDI - All products labeled. -1.5-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food co-mingling with food for the facility inside walk-in cooler. -0-

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 onsite during inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by trash can.CDI-trash can was moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rag hanging on hand sink.CDI-rag was removed.

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 onsite during inspection. PIC certificate expired.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottles of cleaner that were unlabeled. CDI-bottles were properly labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags on counter and not in sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observd shito in the WIC and flip unit that were not properly labeled. CDI-foods were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags hanging on hand sink and not in sanitizer. REPEAT

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 of dust on grill and stove fans.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf PIC could not answer all of the inspector questions during the inspection. EHS went over questions with PIC.

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 procedure for vomiting and diarrheal events. EHS educated PIC and provided poster and template for procedure.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping rags hanging on hand sink and not in sanitizer. CDI-rags were placed into sanitizer bucket

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food on shelves with food for the facility. EHS advised PIC to separate food from one another.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef pies being hot held at less than 135 degrees . CDI placed on temporary tphc and provided paperwork to place items on permanent tphc as PIC stated that product would dry out at 135 degrees. Advised that items would have to be discarded after 4 hours and product would have to be labeled with 4 hour time range. PIC stated she understood.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed shito sauce made in house not date labeled. CDI Shito sauce to be removed from store.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed shito sauce being placed in canning jars and seal is being formed constituting reduced oxygen packaging. Advised to either obtain product assessment, submit documentation for haccp plan or cease using canning jars. CDI product is to be removed from store and taken for home use.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef pies cooling in kitchen area in plastic container at 86 degrees. CDI moved container to walk in cooler and proper cooling achieved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towels stored in hand sink in kitchen. Observed cleaning gloves stored in hand sink in meat department. CDI: Education provided and items removed from hand sinks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed food employee use floor cleaner as sanitizing agent in three compartment sink when attempting to test sanitizer level. CDI: Education provided, three compartment sink W/R/S, dishes sent to be re-W/R/S, and food employee remade sanitizer solution using QAC sanitizer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer towels throughout kitchen and meat department stored on prep surfaces and in hand sinks. CDI: Education provided and PIC moved towels to sanitizer buckets.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. PIC could not verbalize signs/ syptoms and illnesses. CDI- Left copy of health policy. PIC posted in on the door of the break room.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice in walk in cooler tightly covered while cooling. CDI- Rice placed on thin sheets to cool to 41F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed garbage can stored in front of the handsink at the beginning of the inspection. CDI-Trash can removed.

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 beef stored on the floor in the walk in freezer.

4-501.11 Maintain equipment in good repair.-Observed several cracked/chipped plastic containers on the storage rack and rusted shelving on the racks in the walk in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Nonfood Contact Surfaces - Cleaning is needed along the storage racks in the kitchen area. Also observed black build up above the rubber seal on the ice machine.

4-204.11 Ventilation Hood Systems, Drip Prevention - Observed heavy grease/oil build up on hood ventilation system. PIC states Pye Baker will come Sunday to clean them.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. PIC was unable to list the illnesses and the symtoms on employee health manual and had non posted onsite. CDI. Gave the PIC a copy to be posted.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observe employee drink stored on top of prep table. CDI. PIC removed the drink to a designated location.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in employees restroom. CDI. Gave PIC a handwashing sign to be posted.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw eggs stored above ready to eat food. CDI. PIC changed the storage setting.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer in container at above 400ppm concentration. CDI. PIC diluted it to a required concentration.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items with blood splash stored on meat packaging area. CDI. PIC discarded the items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster outside with no cover and trash overflowing. Informed PIC to get the trash picked up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed tomato based product, cooked meats all prepared the day prior without date marking. PIC stated that items are cooked on sundays, frozen and then reheated throughout the week as needed. Items must be datemarked when finished cooking, if the intent is to keep items longer than 24 hours. EHS allowed PIC to date items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle not labelled during inspection. CDI by PIC labelling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers in the clean dish area.

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 slight wall damage in hallway leading to rear walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle not labelled. PIC labelled item during inspection.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and kitchen area. 4-502.11(A) Maintain utensils in good repair. Observed damaged plastic containers in the facility.

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 heavy baseboard/wall damage near the water heater.

3-302.11(A) Sparate all raw animal foods and store in order of final cook temp, in the freezer, when items are packaged in house, or manufacturer packaging is opened or removed. -P Observed raw animal foods in the freezer not stored separated by final cook temperature, observed raw turkey items stored above goat/beef. EHS must make a return visit by 7/5/18 to ensure that the products have been rearranged properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked plastic containers present in the clean dish area with sticker debris present, contacting the interior, food contact surfaces of the containers. Observed food debris present on the band saw blade in the meat market area, operator stated that it had been last used two days prior. Blade must be washed/rinsed/sanitized between uses. EHS will complete a return visit by 7/5/18 to verify that sticker debris has been removed and that food contact surfaces are clean to sight and touc h.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of rice stored on the floor of the kitchen area, item was moved during inspection.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of boiled eggs hot holding below 135F. See temperature chart for temperature observations. CDI product voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed two containers of fried rice made greater than 4 days prior, holding at 43-44F. CDI product voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed three spray bottles of chemical stored above clean dish storage. CDI bottles relocated to approved locations.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed glove being stored in fish container as in-use utensil.

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 sticker residue on several clean containers. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

6-501.11 Floors and walls shall be maintained in good repair. Observed wall coving in disrepair in back hallway.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC unable to locate Employee Health Policy. CDI policy emailed to PIC. VERIFICATION REQUIRED.

4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Observed no sanitizer available for manual warewashing. CDI PIC obtained sanitizer. VERIFICATION REQUIRED.

'4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer nonfunctional. VERIFICATION REQUIRED.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water below 135F.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed dry goods not properly protected or covered in dry storage. CDI items placed in approved containers.

| 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed eggs, noodles and homemade sauce holding out of temperature control. See temperature chart for temperature observations. CDI eggs and sauce placed in reach-in cooler. Noodles reheated. If facility is interested in holding homemade sauces out of temperature control, product assessment must be provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef stock, cabbage, tripe, wachie stew and jolcor stew not not date marked or improperly date marked. CDI items properly labeled or discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray botle of sanitizer not labeled. CDI bottle labeled.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler. Observed split gasket on reach in cooler. 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 sticker residue left on containers in walk-in cooler.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking procedures on ready-to-eat products within facility. CDI items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bottle not labeled. CDI bottle labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed two sanitizer spray bottles stored above clean dish storage of 3 compartment sink. CDI chemicals relocated to approved lcoation.

3-501.13 Use approved thawing methods. Observed various meats thawing out of temperature control. CDI items placed in refrigerated display case.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in standing water.

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 sticker residue left on containers throughout facility.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed nested containers with stickers touching food contact surfaces. Observed robocoup with food stuck under blade. CDI :Items returned for proper W/R/S

3-501.13 Use approved thawing methods. Observed chicken legs thawing in standing cold water. CDI: PIC directed to keep water flowing over product as it thaws.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean above 3-comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above customer food items. CDI: Items moved to lowest shelf in WIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in ice machine. CDI: Items moved to counter. Discussion with PIC about how ice is food and storing drinks in it will contaminate the ice.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in meat cutting room. CDI: Soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping cloths stored on sides of handsinks. CDI: cloths moved to appropriate location. Discussion with PIC about the need to keep unobstructed access to the handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over RTE sauce. CDI: Raw eggs relocated to bottom shelf of WIC

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items date marked for 21 and 90 days in reach in cooler. PIC stated that this is the date mark from the tub in the freezer. They carry the date over to the container they fill in reach in cooler daily. CDI: Explanation about proper date marking. Date marking guidance given to PIC via email with inspection. Follow up visits will be done to ensure proper implementation.

4-502.11(A) Maintain utensils in good repair. Observed one cracked bus tub. CDI: Discussion with owner to discard tub when it becomes empty. 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler in kitchen area. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold on WIC gasket. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM on site. REPEAT VIOLATION

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. CDI: PIC given copies of employee health policy today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat band saw stored as clean with meat particles and bone dust throughout. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bus tubs of ox tail stored on floor of WIF. CDI: PIC relocated items to shelf. REPEAT VIOLATION

. 4-502.13 Single-use and single-service articles may not be reused. Observed broken down cardboard boxes being used to line shelving in WIC. CDI: Cardboard discarded.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler and warmer drawer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gasket on WIC with mold.

2-102.12 Certified Food Protection Manager - C PIC must be a Certified Food Manager. No CFM on site. REPEAT VIOLATION.

5-202.12 Handwashing Sinks, Installation - PF Water at a handwashing sink shall be at least 100F. Water at employee bathroom sink reaches 70F. VERIFICATION REQUIRED.

3-304.15 (A) Gloves, Use Limitation - P Single use gloves shall only be used for one task and discarded when damaged or soiled or when interruptions occur in the operation. Employee answered cell phone with gloves on and then proceeded to attempt to make food without changing gloves. Employee washed gloves on hands after they became soiled. CDI: Employee interrupted and directed to wash hands, and don new gloves in both situations.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Equipment food contact surfaces and utensils shall be clean to sight and touch. Meat saw cleaned previous day with dried food debris on it throughout blade and compartments. Thoroughly clean meat saw before use. VERIFICATION REQUIRED. 4-601.11 (E) Equipment such as ice bins shall be cleaned as necessary to preclude soil. - C Observed black residue on gasket in ice machine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF All TCS foods must be date marked after 24 hours and disposed of within 7 days if 41F or below and disposed of within 4 days if 45F -42F. Observed chicken curry, white rice, bean sauce, tripe, beef feet, goat, and beans and rice not date marked or improperly date marked. Date mark all TCS foods for proper amount of time. VERIFICATION REQUIRED.

7-102.11 Common Name-Working Containers - PF Label all working containers of chemicals with common name. Observed 2 bottles of sanitizer with no label. CDI: PIC labelled.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF A food establishment that packages potentially hazardous food using reduced oxygen packaging shall have a HACCP plan. Observed kenkey with reduced oxygen packaging. FDA was called on site and information about product is being gathered as to whether it is TCS. Until further notice all kenkey product has been embargoed.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Label all working containers of food with common name. Observed 2 spice shakers with no label.

3-307.11 Miscellaneous Sources of Contamination - C Prevent contamination of food products. Observed two rags full of black debris stored under warmer machine and partially caught in food drawer. Remove rags from machine. 3-305.11 Food Storage-Preventing Contamination from the Premises - C Food shall be stored in a clean dry location 6 inches above the floor. Observed cooking oil stored on the floor beneath counter in cooking area, observed several tubs of various food items stored on floor in freezer. Observed one dry good with no lid.

3-304.12 In-Use Utensils, Between-Use Storage - C Store in use utensils in the product with handles above top of food, in hot water, or in running water. Observed spoon with food residue stored on lid in prep cooler. PIC indicated she uses it to scoop out yams. No yams present in cooler. CDI: PIC removed spoon for cleaning. Observed one spoon in chicken seasoning with handle in product. CDI: handle moved out of product. REPEAT VIOLATION.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service articles shall be stored in a clean dry location not exposed to splash or dust. Observed stack of foam trays in meat area stored on prep table with no cover. Lips of trays exposed with some splatter on them.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep all equipment in good repair. Observed gasket on walk in cooler peeling from door. Observed gasket on 2 door reach in cooler damaged and peeling from door. Observed leak under prep sink adjacent to meat saw.

2-401.11 Eating, Drinking, or Using Tobacco - C Cover and store employee drinks to prevent contamination. Two water bottles stored on shelves in reach in refrigerator above customer food. CDI: PIC moved bottles.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no accredited training.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink with screw top on prep surface. Drink relocated to bottom shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no hand towels at handsink in food prep room. Repeat violation. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed bowl in handsink in prep room. CDI- towels supplied, bowl removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Meat saw cleaned previous day had dried food residue on saw blade. CDI- directed to clean before use.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed no date marki8ng in facility of cooked foods. All foods less than 40 F but said to have been cooked same day or previous evening. PIC stated foods are held less than 24 hours but amount of food suggests date marking is required. Verification of date marking system within 10 days.

3-502.11 Obtain a Variance for specialized processes.-Pf: Observed kenkey vaccum packed in facility. Product said to be a fermented corn meal that is then cooked and packaged. Since this is a cooked product, a variance must be granted from the state. Cease vaccuum packaging product immediately. Alternative is to wrap in plastic, keep refrigerated, and date mark.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Obtain variance for vaccum packaging of cooked food if process is to be continued.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf: Observed packaged porridge in grab n go that bears no labeling of any type. CDI- obtain labeling or remove from customer self service. Verification within 10 days.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found utensils stored in water at room temperature. Repeat

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. PIC advised that the owner not on site due to currently on break, but that they have taken the class and test and are now waiting for the results and certificate. CDI- verbal correction.

6-301.12 Hand Drying Provision - PF. No papertowels at facility handwashing sink. CDI- papertowels replaced.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF. Vacuum packaged bread observed in facility. Operator advise that bread is a corn meal type bread that they prepare to go the with ordered meals. CDI- verbal correction as to requirement. Will follow up with operator after receiving further directive from supervisor.

8-103.11 Documentation of Proposed Variance and Justification - PF. See # 27

3-302.12 Food Storage Containers Identified with Common Name of Food - C. In use dry seasonings in shakers and bowls not labeled per rule. CDI- verbal correction to label per rule.

3-304.12 In-Use Utensils, Between-Use Storage - C. In use utensils stored in room temperature water at warmer area. CDI- verbal correction; utensils may be stored in water that is 135F or greater; or on a clean dry surface.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Sealed employee water bottled observed at back prep table area co-mingled with facility items. Designated storage areas for employees to store food and personal items is needed.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager; observed PIC on site not a CFPM. CDI education printout given to staff regarding training opportunities.

3-304.12 In-Use Utensils, Between-Use Storage; Properly store in use utensils to prevent contamination; Observed tongs stored in stand water in kitchen area; if in water; water needs to be at or above 135 degrees F.

4-202.11 Food-Contact Surfaces-Cleanability; Keep equipment in good repair; Observed broken plastic lids and containers in need of replacing; Observed split/torn gaskets on stand up and reach in refrigerators in need of crepair.

(general comment)4-602.13 Nonfood Contact Surfaces; keep non-food contact surfaces clean; Observed inside bottome surfaces of stand refrigerator in need of cleaning.