COMPARE FOODS DELI/MEAT MARKET

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris and large metal ice scoop stored in hand washing sink located on seafood side. CDI - PIC cleaned out hand washing sink and removed ice scoop to 3-comp-sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding commercially cooked shrimp above 41F and raw shrimp above 41F in customer display case. CDI - PIC voluntarily discarded both containers of food. 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 .

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 tilapia and whitening thawing without any cold running water. CDI-PIC added ice and turned on faucet.

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 single service cups being used for non-tcs dry ingredients. CDI - PIC removed single service cups and will order correct equipment. 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 single service cup being used to handle raw beef in WIC. CDI - PIC voluntarily discarded single service cup.

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 ice build up on the floors and storage rack in WIF#1 which is connected to WIF#2. Increase frequency of cleaning floors and storage racks. PIC will verify if a door was originally part of the WIF system that connects both of them. Currently only curtains are in place.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on walls/lid of inside ice machine. PIC will have machine properly cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several different kinds of equipment/utensils being stored clean between wall and prep sink with food splash and debris in seafood department. EHS educated staff on where clean equipment/utensils should be stored. CDI - PIC moved items to 3-comp-sink to be rewashed. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed in seafood department prep sink not sealed to wall. Staff members are currently storing clean utensils/equipment between wall and prep sink. PIC will have prep sink sealed to wall. 4-501.11 Maintain equipment in good repair. Observed WIC door damaged on lower left corner exposing inside insulation. 4-501.11 Maintain equipment in good repair. Observed several plastic done dust scrapers stored clean with flaking pieces of plastic. CDI - PIC voluntarily discarded items and will use metal going forward.

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 large plastic food containers used for raw foods with duct tape and various types of date marking stickers still attached. PIC instructed employee to remove stickers and duct tape from food containers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink next to prep table not unusable from being broken off the wall with water supply still attached. PIC unclear how this occurred. 10DAY VR required from long term compliance of hand washing sink.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on walls of inside ice machine. PIC will have machine properly cleaned.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed jumbo shrimp cold holding above 41F that was thawed roughly ten minutes ago under water above 70F. CDI - PIC place tray of raw jumbo shrimp in WIF to cool down. EHS noted adding ice to thawing process and having water drain during process. Sixty minutes later container of raw jumbo shrimp reach 39F and was placed back on display.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies and nats throughout seafood area. Increase pest control service visits.

REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC door damaged on the lower left corner accumulating ice.

REPEAT 2-103.11(H, I, J, K) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed multiple priority violations and PIC showing a pattern of non-compliance of maintaining active managerial control duties. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee washing hands without soap and turned off knobs with bare hands. CDI - EHS intervened and had employee rewash hands properly. PIC demonstrated procedures on hand washing. Employee was able to correctly wash hands after the 3rd time. REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee working with food, left work station to retrieve more food from WIC and garbage bags. discard gloves and donned on new gloves without washing hands. CDI - EHS intervened before employee continued working with food and instructed employee to wash hands. see violation above.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in WIC tray of roughly 4-5 containers of ground turkey stored above three rows of pork chops on speed rack. CDI - PIC immediately corrected storage order. EHS suggested labeling speeds racks.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on walls of inside ice machine. PIC will have machine properly cleaned.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Queso Fresco cold holding in display case above 41F prepared yesterday. See temp chart. CDI - PIC voluntarily discarded three containers of Queso Fresco. Observed cut two chubs of raw pork above 41F from yesterday. CDI - PIC voluntarily discarded. 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 .

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 fish stored on floor in WIC. CDI - PIC moved food boxes off floor.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed metal ice scoop stored on the top of soiled ice machine. CDI - PIC moved ice scoop to 3-comp-sink.

REPEAT 4-501.11 Maintain equipment in good repair. Observed ambient air inside display case where raw meats and cheese are stored above 41F. See temp chart. PIC stated there should've been no food stored inside since the display case isn't properly cooling and new display case has been order. EHS suggested place DO NOT USE sign on display case.

2-103.11(H, I, J, K) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed multiple priority violations and PIC showing a pattern of non-compliance of maintaining active managerial control duties. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed PIC don new gloves with no hand wash to repackage/restack/relocate RTE smoked Turkey slices. CDI - PIC was educated and hands were washed properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a handwashing sink blocked by a cart next to 3-comp sink. CDI- PIC removed items blocking sinks. *REPEAT*. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink next to beef prep table. CDI- PIC had paper towels placed on cart next to sink. 10 day verification to ensure that all hand sinks remain supplied and accessible.

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 no shellstock tags being maintained for required 90 days. PIC stated that the facility had a system in place holding shellstock tags in a notebook, PIC could not locate notebook and stated that the facility got rid of notebook because oysters have been discontinued at the establishment. *10-DAY VERIFICATION to ensure that facility is no longer selling shellstock.*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ready-to-eat smoked/sliced turkey legs stored in same pushcart, unwrapped side-by side and on top. CDI - All items potentially contaminated were voluntarily discarded. All other smoked turkey was removed from the top of the cart, placed in new trays and moved to a speed rack filled with RTE food items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed tray of ground turkey stored above pork chops on speed rack. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak, thin sliced beef, & marinated beef stored inside the display case above 41F. Observed RTE crab legs above 41F on ice at seafood display. CDI - Steak and marinated beef were prepared at 2PM and placed back inside the WIC to be rapidly cooled back to 41F. Thin sliced beef prepared the previous day and RTE crab legs were voluntarily discarded. 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 .

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 multiple chubs of ham stored in the display case with no date mark. CDI - Items voluntarily discarded. Observed 15+ containers of queso fresco & Requeson Cheese date marked for 8 days (3/13 - 3/20 & 3/18 - 3/25). PIC was educated on proper date marking rules. CDI- PIC voluntarily pulled items to be properly date marked. Items to expire tomorrow voluntarily pulled to discard. 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 multiple chemical spray bottles with no labels. CDI - Items were properly labeled.

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 proteins cooling at a rate of 0.06F/minute in WIC in deep pan and covered with plastic. CDI- PIC removed plastic wrap to promote air flow for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service trays stored on the floor. CDI - Trays were removed from the floor.

4-501.11 Maintain equipment in good repair. Observed prep sink inside the seafood area unattached from the wall.

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 beef marinade splatter on walls, hand sink and floors around the prep sink, 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 floors throughout the facility (Meat Market) heavily soiled with meat residue and food.

2-103.11(H, I, J, K) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed multiple priority violations and PIC showing a pattern of non-compliance of maintaining active managerial control duties. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a handwashing sink next to beef prep table blocked by a cart and another sink blocked by a cart next to 3-comp sink. CDI- PIC removed items blocking sinks. *REPEAT*. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink next to beef prep table. CDI- PIC had paper towels placed on cart next to sink.

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 no shellstock tags being maintained for required 90 days. *10-DAY VERIFICATION*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw protein being stored next to RTE items on top row of rack in WIC 1. CDI- PIC removed items to be stored with similar raw proteins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed oysters being stored beneath box of raw fish in WIC 1. CDI- PIC readjusted storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-306.13 (A) Raw, upPACKAGED animal FOOD, such as beef, lamb, pork, POULTRY, and FISH may not be offered for CONSUMER self-service. -P. Observed raw oysters being stored in consumer self-service case adjacent to lobster tank. CDI- PIC removed items from consumer self-service to fish display case.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder stored as clean with bloody food build up. PIC stated grinder was cleaned the previous day. Observed bandsaw and deli slicer stored as clean on front line with food debris. PIC stated items are cleaned at end of day. CDI- PIC had items broken down and removed to be w/r/s. *REPEAT* 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC stated that meat grinder and deli slicer were cleaned at end of day. Observed equipment with aged food debris. Increase cleaning frequency needed. CDI- PIC removed items to be w/r/s. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed degreaser connected to sanitizer tube at 3-comp sink. CDI- PIC removed degreaser, flushed the line, and connected quat sanitizer. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple raw beef proteins in display case holding temp at 45F and above. CDI- PIC stated that the items were brought out and marinated before being put into case. Items were removed to be cooled to 41F and below before being placed back in unit. 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 .

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 multiple chubs of ham and several containers of queso fresco dated 2/5-2/15 and 2/5-2/13. PIC was educated on proper date marking rules. CDI- PIC voluntarily discarded items. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for oysters being served to consumers raw. 10-DAY VERIFICATION.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed above 400PPM for quaternary sanitizer used in 3-comp-sink. PIC put a work order in during inspection. CDI- PIC had sanitizer diluted in sanitizer compartment of sink. *REPEAT* 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed establishment holding household pesticides like raid and hot shot on work desk near storage. CDI- PIC voluntarily discarded. Observed degreaser being used as sanitizer at 3-comp sink. CDI- PIC removed degreaser.

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 proteins cooling at a rate of 0.08F/minute in WIC, stacked in deep pans, and covered with plastic. CDI- PIC removed plastic wrap, spaced out the food items, and moved them to WIF to cool effectively. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw fish thawing in seafood display area 3-comp-sink without any running water. CDI - PIC had employee apply running water to thawing method. PIC ensured that fish were not in still water but that the sink drained. *REPEAT*

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers present in cold holding equipment.

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 fish and fish frozen in packing being stored on floor of WIF. CDI- PIC had items placed on racks. *REPEAT*

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths on prep areas. CDI- PIC had cloths removed. *REPEAT*

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use items being stored above raw meat prep areas with food debris and stored in as clean in an unclean unit below deli slicer. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed WIC door damaged on bottom right edge and torn gasket. *REPEAT* Observed display case 2 having ambient temp of 44F.

4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy food build up on display case holding raw beef, raw pork and raw chicken products. Observed inside of unit below deli slicer in need of cleaning. *REPEAT*

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door of dumpster kept open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one dumpster with no drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s phones being stored on cart with clean cloths next to beef prep table.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink near 3-comp-sink block by three racks of raw chicken. CDI - PIC was able to moved racks out of the way. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled brush inside hand washing sink near deli case. CDI - employee moved brush to dish area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed four boxes thawing raw shrimp in hand washing sink near seafood case. CDI - PIC removed items from hand washing sink and placed them in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder stored clean with bloody food built up. PIC stated grinder was cleaned the previous day. EHS instructed PIC to W/R/S equipement again before use. EHS observed food employee W/R/S equipement properly. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two sliced chubs of ham in deli case with no date marking. CDI - PIC voluntarily discarded items. PIC was unsure when ham was sliced. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed above 400PPM for quaternary sanitizer used in 3-comp-sink. PIC was able to correct dispenser unit on wall. Sanitizer concentration was measured at 200PPM after correction.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed several thawing raw fish in 3-comp-sink without any running water. CDI - PIC moved several fish to seafood prep sink and let cold water flow around the fish. PIC instructed employee to properly wash sanitizer compartment of sink.

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 fish stored directly on floor in WIF. CDI - PIC moved items off floor to rack 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four boxes of beef stored directly on floor in WIC. CDI - PIC moved items off floor to rack

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths on prep areas and on top of boxes on chicken in WIC. CDI - PIC discarded cloths.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored directly on the floor in WIC and prep area. CDI - PIC moved items off floor.

4-501.11 Maintain equipment in good repair. Observed WIC door damaged on bottom right edge and torn gasket. PIC is looking into replace entire door.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed soiled utensils and equipement in wash/rinse compartment of 3-comp-sink at the same time raw fish was being thawed in sanitizer compartment. CDI - PIC moved utensils and equipement to second 3-comp-sink.

4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed heavy food build up on display case holding raw beef, raw pork and raw chicken products.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed all handsinks to contain items inside of sinks (styrofoam containers, knifes, utensils). CDI-times were removed. EHS informed PIC that handsinks are to only be used for handwashing. Also observed water dumped in hand sink. CDI. PIC cleaned. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hank sink during inspection. CDI. PIC replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed windex cleaner stored on prep surface. CDI. PIC removed. ***contianer was covered.

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.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored directly on the floor at the back. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility for measuring sanitizer concentration. CDI. PIC ordered one. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw whole chicken stored above cheese and sausage in WI cooler. CDI-storage order was rearranged and chicken moved.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed sanitizer stored directly above prep table and by single use dishes. CDI. PIC removed

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed fish thawing without running water. CDI. PIC ran water on it.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed one of the WI. Without a thermometer. Needs to have one.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is Observed employee cutting meat with a watch on.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored with splashes on them. CDI. PIC removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit in the facility for measuring sanitizer concentration. CDI. PIC ordered one.

REPEAT: 4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed inside of the display case holding raw beef, raw pork and raw chicken products. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed leaks in multiple places in the prep area. Needs to be fixed.

REPEAT: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and shut off water supply with bare hands. CDI - EHS spoke with employee about handwashing procedures and hands re-washed. -4-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed trash can and utility cart obstructing hand washing sink inside prep room. CDI - All obstructions removed. -0-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 and beef in display case that was above 41 F. Refer to temperature chart. PIC confirmed that the foods were taken out of the walk-in cooler before EHS arrival and were placed into the case. Upon further investigation, it was discovered that the left side of the case was unable to maintain temperatures < 41 F. CDI - Products were relocated to walk-in cooler to rapidly cool down. Staff advised to discontinue use of the case until repairs completed. ***3-DAY VERIFICATION REQUIRED. -1.5-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on stainless steel scraper stored at wall mounted rack in prep room. CDI - PIC removed utensil. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several soiled single service trays on floating shelf above pork prep table station. CDI - EHS and PIC discussed about keeping trays inside sleeves to prevent contamination and trays voluntarily discarded. -0-

REPEAT: 4-601.11(C)/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed inside of the display case holding raw beef, raw pork and raw chicken products. PIC states that the case is cleaned once a week, Thursdays. Return visit will be made no later than 5/5/23 to assess cleaning of case. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed no handwashing after prepping food. CDI-EHS spoke with PIC about handwashing procedures.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed all handsinks to contain items inside of sinks (styrofoam containers, knifes, utensils). CDI-times were removed. EHS informed PIC that handsinks are to only be used for handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw whole chicken stored above salami in customer grab and go. CDI-storage order was rearranged. Salami moved from under chicknen

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 chicken, pork, and beef in display case that was above 41F. PIC stated that the foods were cut just before EHS arrival and were placed into the case. CDI-foods were put on ice to rapidly cool down.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed beef ribs stored on styrofoam, stacked on top of each other with no protection between bottom of styrofoam and the product. EHS advised PIC that if they are going to stack the styrofoam on top of one another then there needs to be a barrier between the food and styrofoam to prevent contamination. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed inside of the display case. REPEAT

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 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 expired ham in the deli display case labeled 3-1 and 3-2. CDI-ham was discarded. EHS explained 7 day date marking to PIC. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed beef ribs stored on styrofoam, stacked on top of each other with no protection between bottom of styrofoam and the product. EHS advised PIC that if they are going to stack the styrofoam on top of one another then there needs to be a barrier between the food and styrofoam to prevent contamination. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is Observed employee cutting meat with a watch on.

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 a bowl being used to scoop out meat seasoning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed inside of the display case. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 Clean-up of Vomiting and Diarrheal Event. - Observed no vomit/diarrhea clean up policy. Documents emailed over.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - Observed cheese in display case with growth on it. Corrected during the inspection (CDI) - Cheese was discarded.

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 large chubs of ham and turkey opened but not dated in display case. Staff stated the chubs were opened yesterday. CDI - Date was added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed raw chicken stored on styrofoam, stacked on top of each other with no protection between bottom of styrofoam and the product. Spoke with staff about layering some form of protection from raw chicken and bottom of styrofoam plate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed interior of display case in need of cleaning. Continue to clean out food debris in display case.

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 floor in need of cleaning in the freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed soap at handsink in meat market was blocked by board stored at handsink. CDI - Boards were moved. REPEAT.

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 shellstock tags were not being kept for 90 days. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris inside meat grinder. Observed food debris on single service trays. CDI - Trays were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab legs holding at 54 F, blue crab at 50 F, tilapia filets at 50 F, and salmon steak at 49 F. CDI - Food was moved to WIC or packed in ice to cool food to 41 F. REPEAT.

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 ready-to-eat crab legs, shrimp, and seafood medley with no date labels. CDI- Appropriate date labels were placed on food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fish and octopus in packaging on the floor of the WIF.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth sitting on table next to heat sealer. CDI- PIC moved wiping cloth.

4-501.11 Maintain equipment in good repair. Observed seafood freezer door was broken. PIC stated new door had been ordered. Observed meat saw was broken. PIC made call to have it repaired. One heat sealer was not working and none of the heat sealers had heat pads on them.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf- Observed food debris in both handwashing sinks on the front line. REPEAT. -2pts-

3-302.11(A) Separate the different types of raw animal foods. -Pf- Observed raw beef stored with raw chicken. Corrected during the inspection (CDI) - Beef was removed and relocated. -0pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in display case well above 41F. CDI - Items were discarded. REPEAT. -3pts-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no thermometer in the display case. Needs to be provided. -0pts-

4-501.11 Maintain equipment in good repair. - Observed meat display case not able to hold meats at or below 41F. Several items holding at 49-51F. VERIFICATION REQUIRED. -1pt-

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 gaskets of the meat display case. Needs to be cleaned. REPEAT. -1pt-

5-205.15 Maintain a plumbing system in good repair. - Observed handwashing sink leaking. Needs to be repaired. -0pts-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC donning gloves without hand washing. CDI - Instructed PIC to wash hands before donning gloves especially when returning to work.

5-205.11(A)(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handwashing sinks shall be maintained so that it is accessible at all times for employee use. Observed one hand sink in front display area that had broken equipment stored in front preventing access along with stacked cardboard boxes on top of sink. Observed handsink in meat prep area with spoon and food debris inside of sink. CDI - Equipment, boxes, spoon, and debris were removed from the sink and handwashing area to allow access.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed numerous boxes and plastic bags in walk in cooler and freezer that were broken open, crushed, or torn with raw meat spilling out and unprotected.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Equipment food-contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours. Observed band saw, weight scale, cutting boards, and knives that had been used approximately 6 hours prior to cut and prepare raw meat with meat debris and blood residue. Items were at ambient temperature and not under refrigeration. Also observed dried meat on band saw. PIC informed me that items are usually cleaned once at the end of the business day. An ice bin with enclosed components had black buildup on ice chute. CDI - PIC broke down, washed, and sanitized equipment and was informed that since the items are not under refrigeration they would need to be broken down, cleaned, and sanitized every four hours. PIC was asked to increase frequency of cleaning for ice machine.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed whole pig, that was not in any packaging, stored on top of boxes in walk in freezer. PIC informed us that this was an item that a customer wanted, brought home, and later returned to the store. CDI - Informed PIC about the importance of disposing of returned food. PIC voluntarily discarded the pig.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated beef, marinated chicken, raw beef (strip steak, ground beef, beef ribs) in front display case at temperatures of 51F and above. Observed smoked meats (smoked pork tail, smoked jowls, smoked pork bones) in meat display case at temperatures of 59F and above. CDI - Items that were prepared during the morning and in front display case were moved to walk in cooler to cool to 41F or below. Items found in other display cases were moved to walk in cooler and a discussion was had with PIC about not overstacking the items so that cold air may flow in order to cool or maintain appropriate temperatures.

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 cooked shrimp, seafood salad, cooked mussels, and cooked crab legs without date marking. Fresh cheeses made in house were marked with a nine day shelf life. Smoked meats that are required to be kept under refrigeration had date marking of up to two months past the date of preparation. CDI - Items that had been prepared today or within a 7 day window were relabeled with the appropriate date of disposition. Cooked items were properly labeled with 7 day shelf life. Items that were past 7 day window were voluntarily discarded.

3-501.15 Cooling Methods - PF Cool TCS (potentially hazardous) food within 4 hours to 41F or less. Observed meat in display cooler above 41F. CDI - It was determined during the inspection that after the meat is brought from the walk in cooler, it is prepared in meat preparation area, and then placed directly in display case. I spoke with the PIC about changing procedures of meat preparation by allowing enough time to return meat after preparation to walk in cooler in order to cool to 41F or less before moving to display case. Items in display case were moved to walk in cooler.

4-302.12 Food Temperature Measuring Devices - PF Food temperature measuring devices shall be provided and readily accessible. Observed no functioning thin probe thermometer on site during inspection. VR 1/23/20

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 in walk in cooler and crab in seafood area stored on floor and observed condensation line near food that was leaking.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping clothes stored on counter top, food display case, and in cold holding unit.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed numerous single-service styrofoam trays for displaying meat to be uncovered and soiled with blood and meat particles. CDI - PIC voluntarily discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer strips at three compartment sink in meat preparation area. PIC could not provide sanitizer strips during inspection. VR required 1/23/20

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food buildup and blood in the gaskets and doors of display unit and blood and meat debris on key pads of food packagers and label makers that were not in use.

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 blood, debris, meat, dust, and dirt on walls in front display area, around coving, display cases.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a hair in the raw chicken located in the display case. CDI- PIC voluntarily discarded chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a package of ham opened sitting on the slicer with a temperature above 41F. See temp chart. CDI- PIC voluntarily discarded ham.

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 thermometor on site during the time of the inspection. PIC provided an infrared thermometer. VERIFICATION REQUIRED BY 8/31/19.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near the display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up in the gaskets of the display case. 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 a build up of food debris in areas under the three compartment sink, the front display counter and in the walk in cooler. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed roll of tape in handsink located behind deli meat reach in cooler. Observed knife in handsink located in seafood preparation area. CDI, both tape and knife were removed from handsinks. EHS educated PIC on handsinks being used for handwashing only.

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 Queso Fresh Cheese sliced morning of inspection cooling tightly wrapped in plastic stacked in deli reach in cooler. CDI, the fresh cheese was moved to walk in cooler and placed on sheet trays to rapidly cool.

4-502.11(A) Maintain utensils in good repair. Observed rust accumulation on plastic wrap machine located behind meat display case next to the handwashing sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris buildup on all gaskets of display case.

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 general cleaning needed to floor throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of lengua on the floor of the rear walk in cooler. Moved to a storage rack during inspection.

4-501.11 Maintain equipment in good repair. Observed slight rust present on a slicing device in the display counter area.

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 turkey incorrectly labeled for greater than 7 days. Observed ham not labeled. Observed head cheese past time temperature window (expire on 2/2/18). Observed creama incorrectly labeled for greater than 7 days. CDI ham properly labeled; other items voluntarily discarded. MUCH IMPROVED DATE MARKING PROCEDURES SINCE PREVIOUS INSPECTION. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored in direct splash zone of handsink and stored with food contact surface exposed. CDI single service items relocated to approved location.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed end caps missing on bulbs in meat display case.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed prep table stored directly touching handsink restricting accessing. Observed items stored in handsinks in several areas of prep room; knives, grinder equipment, metal sponges, deli wrapper, etc. REPEAT VIOLATION. CDI ITEMS RELOCATED TO APPROVED LOCATIONS.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed packaged creama for sale on-site with visible signs of microbial growth. CDI creama voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed entire deli display case at 57-62F. See temperature chart for temperature observations. CDI items voluntarily discarded. Maintenance arrived during inspection. VERIFICATION REQUIRED.

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 any ready-to-eat item/deli meats in facility. REPEAT VIOLATION. CDI ITEMS VOLUNTARILY DISCARDED. VERIFICATION REQUIRED. 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 creama packaged for individual sale greater than 7 days. CDI all packages of creama voluntarily discarded due to microbial growth.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer stored directly on cuttingboard while food was being actively prepared. CDI sanitizer relocated to approved location.

3-502.12 Reduced Oxygen Packaging, Criteria - P,PF Observed frozen crocker being sealed in packaging with vacuum sealer. CDI crocker voluntarily discarded. PIC stated facility will discontinue use of vacuum sealer. VERIFICATION REQUIRED.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed frozen crocker being sealed in packaging with vacuum sealer. CDI crocker voluntarily discarded. PIC stated facility will discontinue use of vacuum sealer. VERIFICATION REQUIRED.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only surface temperature thermometer available for use. REPEAT VIOLATION. VERIFICATION REQUIRED. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer available in display cases.

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 facility packaging creama on-site for individual sale. Packaging does not include proper labeling as required above or proper date marking. CDI creama discarded due to visible signs of microbial growth. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored directly on meat saw.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service meat trays stored directly under hand washing station. CDI visible contaminated articles voluntarily discarded, remaining relocated to approved location. Observed several meat trays visibly soiled and in direct contact with glass cleaner. CDI all trays voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed deli display case holding products above 45F. Observed broken glass on deli display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; inside display cases, sticker residue on outside of display cases, meat scales, tracks of equipment, etc. REPEAT VIOLATION.

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 several broken floor tiles throughout prep room and display areas of facility. Observed holes in wall of prep room. 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 debris collecting on floor in prep room and display areas of facility. Observed ice accumulating on floor in walk-in cooler.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed water at 3 handsinks only reach 91F. CDI plumbing arrived to correct issue during inspection. VERIFICATION REQUIRED. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed slicer equipment, utensils and sponges stored in handsinks. Observed 3 large meat carts stored in front of handsinks. CDI items relocated to approved locations.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and meat saw collecting food debris. CDI equipment broken down to properly wash, rinse and sanitize. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed no sanitizer available for use in meat slicing side of meat department. CDI PIC purchased chlorine and sanitizer properly prepared to wash, rinse and sanitize dishes.

/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 ham, pork chops, turkey, head cheese, and smoked pork not date marked. CDI items voluntarily discarded. VERIFICATION REQUIRED. 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 roast beef, turkey and creama past time/temperature window. CDI items voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use. VERIFICATION REQUIRED.

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 creama packaged in facility not properly labeled. VERIFICATION REQUIRED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of meat stored on floor in walk-in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat foam trays stored directly on floor. Observed meat liner papers stored directly on floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility prepared chlorine based sanitizer. Facility unable to provide chlorine test strips. CDI EHS provided several test strips. If facility is to remain using chlorine, provide test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water not reaching proper temperatures at 3 compartment sink or handsinks. CDI plumber arrived during inspection. VERIFICATION REQUIRED.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women's restroom.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several broken tiles throughout meat department.

6-202.11 Light Bulbs, Protective Shielding - C Observed lighting in meat display cases not shatter resistant.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed seasoned pork and sausages holding above 45F in cases. Both items were overstacked above the chill line. CDI: Items removed and rapidly cooled. CDI: Discussion with employees about overstacking food.

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 several lunch meats in case with no date marking. CDI: Employee properly dated items. REPEAT VIOLATION VERIFICATION REQUIRED

3-501.13 Use approved thawing methods. Observed chicken pieces thawing in 3-comp sink in standing water. CDI: Water turned on.

5-205.15 Maintain a plumbing system in good repair. Observed leaking sink being used for thawing.

6-202.11 Shield the lights or provide shatter-r esistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded lights in WIC for beef.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee adjust hair, hairnet, and hood. Then immediately don gloves with no handwash. CDI: Employee directed to wash hands whenever touching hair or clothing before donning gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink at entrance to cold room with commercially packaged turkeys in it, and brooms blocking the sink. CDI: Turkeys removed and brooms moved. Discussion with PIC to maintain access to handsink at all times.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw chicken move from that area to front deli counter to help customer. Employee opened deli case and handled deli meat packaging with raw chicken contaminated gloves. CDI: Employee directed to change gloves, wash hands, and don new gloves. Deli case was cleaned to remove chicken residue.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Discussion with PIC revealed that slicers are being cleaned once per shift (every 6 hours). CDI: PIC changed cleaning schedule as of today to be at 12pm and 4pm as well as closing.

3-701.11 Food that may have been contaminated by an employee or consumer must be discarded. Observed sliced american cheese in deli case. PIC stated that a customer brought it back because they didn't want it. CDI: PIC discarded product. Conversation with PIC that if a product is taken by a consumer and brought back later, it must be discarded as it could be contaminated.

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 turkey chub with no date marking. PIC did not know when it was opened. CDI: PIC discarded turkey chub. REPEAT VIOLATION 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 no items in deli case properly date marked. Some items are set to 8 days, some set to 15 and 16 days of shelf life. VERIFICATION REQUIRED Observed american cheese with a discard date of 1/19. CDI: PIC discarded the product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed employee with working thermometer without a thin probe. Facility has thin foods and must obtain a thin probe thermometer. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed damage to plastic flap dividers, shredded gasket on pork WIC, and door damage and threshold damage on pork WIC.

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 high volume throughout raw meat case, and on plastic flap dividers between counter and cold room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chubs of roast beef and turkey at temperatures above 45F. Items had been used prior in the morning and tightly wrapped and placed back in the display case. Items were rapidly cooled back to 45F.

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 several soft cheeses not date marked in the display case. CDI by PIC dating items.

h3-501.15 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 tightly wrapped meat chubs used earlier that were cooling. CDI by PIC venting and moving to colder area of the display case.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ground turkey stored over packaged sweet potato slices in the customer cases. 3-302.11(A) Separate the different types of raw animal foods. -P Observed turkey tails and poultry stored over pork shoulders in the customer case. Storage order corrected 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 bologna 5/2/15 dated more than 7 days in the future. Other items such as roast beef and ham were missing date labels. Label machine date was reset to date for 7 days out. Other items were date labeled. Campesino cheese was not on the exempt date marking list in the annex of the food code and more information is needed as to requirements for date marking. If it is a soft cheese it may be subject to date marking.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer. Facility produced a stem thermometer during inspection and has a surface scanning thermometer.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at the 3 comp sink at 96F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris and splatter on the display case shelves and door tracks. Also noted wire shelving and dunnage racks with build up present.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. Per statement of manager Felix Perez and deli manager, the GM does have the training, but he is off today. CDI- verbal correction as to rule. The three approved vendors for obtaining managers certified food safety training are Prometric, National Registry for Food Safety Professionals, and Servsafe.

2-103.11 (M) Person in Charge-Duties - PF. Both store and market managers advised of employee health policy, but advised that policy is not complete. CDI- verbal correction as to requirement. Example policy provided today.

6-301.12 Hand Drying Provision - PF. No papertowels at one of three handsinks. Handsink at front deli area blocked by two carts, and handsink in back prep room blocked by more than five store carts and speed racks. CDI- all corrected. Operator was advised that handsinks must remain accessible and stocked.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Some dried debris on slicer at the front deli area. Operator advised that it had been used, but had not been cleaned yet for the day but was not being used. CDI- Operator was advised of need to increase frequency of cleanings of slicer and/ or removing food debris between use.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. More than six packages of opened deli meats either not marked as required by rule or with dates extending past the allowable 7 days per temperature constraints. CDI- verbal correction; handout provided today also.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. More than three store carts being used to stored unpackaged raw meats. Some items were on trays stacked one on the other. Operator advised that carts are not used in the store by customers. CDI- Operator was advised that carts are not approved for direct food contact. Discussed options. Large containers of chorizo sausage stored on the floor in the walk in cooler. CDI- corrected.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Partially shrink wrapped flat of single service boxes stored next to main walk in cooler. Plastic covering the boxes with blood on them, and some boxes with blood on them. CDI- plastic removed; soiled boxes removed also. Discussed new location for storing boxes to prevent possible future contamination.

6-501.12 Cleaning, Frequency and Restrictions - C. Operator advised that prep room and main walk in cooler area cleaned daily. Floors in both areas and air curtains heavily soiled. High volume of raw meats being processed. CDI- discussed the need to increase the frequency of cleanings due to the high volume being processed at the location.

General Comment- Observed PIC without certification on-site. Ensure that PIC has certification on site at all times after 1/1/14 to avoid 2pt deduction.

Maintain soap and papertowels at hand sinks at all times. Observed no papertowels at only hand sink. PIC replaced.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed sanitizer reading over 1000ppm quat. Dispenser says to use between 200-400ppm quat. PIC corrected by diluting. Maintainence called for dispenser.

Maintain all cold foods <45F degrees. Observed items on top shelf of display case above 45F degrees due to warm lights in unit. All foods in middle and bottom of case are reading <45F degrees. Maintain top shelf free or get different lights.

General Comment- Maintain proper date marking of all opened foods. Observed no date marking of opened meats or cheeses at deli. Correct before next inspection.