WOW SUPERMARKET PRODUCE

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed three compartment sink drain plugs missing, inhibiting sink’s ability to be filled up with sanitizer. PIC stated they have been using a large bowl full of sanitizer for equipment cleaning. Bowl provided was not large enough to fully submerge larger equipment, like cutting boards. CDI - REHS and PIC found alternative method to plug drain during inspection. REHS educated PIC on proper utensil submersion while sanitizing. 0 pts. 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 various TCS foods holding above 41F in grab n go unit during inspection. See temperature chart. Ambient in unit 41F. CDI - All out of temperature foods voluntarily discarded. REHS advised facility to store TCS foods in adjacent unit with door due to rising weather temperatures. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer dispensing above safe levels during inspection. CDI - Maintenance contacted during inspection. Facility to dilute and test sanitizer until repair. 0 pts.

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 cut watermelon cooling while in a sealed plastic container. Watermelon was not cooling hastily. CDI - Container lids opened during inspection. Watermelon began cooling rapidly. Repeat. 1 pt. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

5-202.12 Provide at least 100F water at handsinks. Observed handsink next in prep area only able to supply cold water. Repair necessary. 0 pts

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in grab n go unit and RIC holding above 41F during inspection. See temperature chart. All out of temperature items were stocked outside of the bounds of the air curtains. CDI - Items were voluntarily discarded. 1.5 pts. 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 .

3-501.15 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 watermelon cut at 9:30am being cooled while sealed in plastic containers in grab n go unit and RIC. CDI - Items were placed in WIC uncovered to rapidly cool. 0.5 pts. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various flies in food prep area. More thorough or frequent pest control measures necessary. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer dispenser hooked up to soap detergent in the 3-comp sink. CDI - Soap was removed and sanitizer bucket was provided.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed missing ingredients for some of the packaged Duros. Allergens were listed on the labels.

5-205.15 Maintain a plumbing system in good repair. Observed a broken faucet shut off valve for 3-comp sink sanitizer. EHS recommends repairing so that sanitizer and detergent are easily dispensed.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed self-service items that are packaged at the establishment without proper labeling. Duros, dried anchovies, dried shrimp, fried soybeans and packaged cheese are all missing a list of ingredients. 10-DAY VERIFICATION REQUIRED FDA allergen labels are required for all products packaged for self-service in the establishment. Duros are missing a label for “Contains Wheat, Soy.” Packaged cheese products are missing “Contains Milk.”

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing foods with a bracelet.

REPEAT 4-101.19 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. Observed chipping paint on the walls of the walk-in cooler.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

4-101.19 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. Observed chipping paint on the walls of the walk-in storage area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee was eating food in back kitchen. Drinks stored on prep counters.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Personal water bottle stored in handsink. CDI - Removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in men’s bathroom. CDI - Provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat dispenser broken and not dispensing correctly. CDI - Facility will use bleach sanitizer moving forward. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some watermelons and cut cantaloupe recorded above 41F, CDI - 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Severely scarred single service green cutting board observed. CDI - Discarded.

4-501.11 Maintain equipment in good repair. Observed handle on walk-in cooler unable to latch. Repair. - 0.5 - 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 buildup of dirt/debris on fan covers in WIC. - 1 - REPEAT

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 cut melons in cold holding display at 44F.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut fruit being placed directly in open air environment. Equipment is only designed to hold food at temperature, not cool. CDI- Cut fruit was moved to walk in cooler to cool fully.

4-501.11 Maintain equipment in good repair. Observed torn gasket channel at walk in cooler..

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 damaged wall leading to walk in cooler. Repair bulging wall that leads to walk in cooler.

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 build up in the cutting room on unit returns. Recommend a higher cleaning frequency.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked with a cart upon arrival to inspection. Allow accessibility for use at hand washing. CDI- Cart was moved by REHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of 41F or below. Observed cut melons in display case at 45F. CDI- Cut melons were moved to walk in cooler to be brought in to temperature. Ensure that food are stored below fill line to maintain temperature.

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink not mixing sanitizer or soap at the sink. Food establishment currently are using the meat market for dish washing.

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. Additional cleaning needed to food scales used to weigh fruits and vegetables.

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 damaged wall leading to walk in cooler. Repair bulging wall that leads to walk in cooler.

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 build up in the cutting room on unit returns. Recommend a higher cleaning frequency.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Sanitizer at 3 comp sink tested for 0 ppm. Ensure that concentration for quat sanitizer is between 200-400 ppm. Remixed during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives found stored clean in sleeve holder had buildup left attached. Knives were moved to 3 comp sink to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon trays at temperatures of 43F-47F. Trays with food between temperature range of 42-45 were cooled. Tays above 45F were diiscarded during the inspection.

4-501.11 Maintain equipment in good repair. Men's bathroom urinal is not flushing. Maintenance onsite attempting to repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Additional cleaning needed to food scales used to weigh fruits and vegetables.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors on the dumpster left open. Keep doors closed to prevent a possible harborage or attraction of pests.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Unused items stored in the back corner and side of the facility that are not being used and obstruct cleaning of facility. Remove items

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Box stored directly in handwashing sink, large stacks of boxed produced and crate with stored items on the floor on the side of handwashing sink blocking hand sink completely. CDI- PIC had all box removed from sink and row of stored boxed items removed to allow for access to handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3 comp sink testing at 0 ppm for quat. Bottle of concentrated sanitizer was attached and full at 3 comp sink. Preparation completed prior to inspection, so sink was not in use. CDI- PIC was able to correct sanitizer ppm during inspection. 0pts

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut cabbage in onsite packaged soup ingredient at 43F and 44F. PIC advised that all had been refilled less than 4 hours prior. Containers of cut various cut melons at the front self service cooler at 42F, 45F, 43F. PIC advised of same prep and processing time. CDI- all were removed and placed in walk in cooler for rapid cooing.

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 Packages of mixed melons at self service cooler indicate mixed melon and/ or mixed fruit only. Container of yogurt, grapes, and granola; containers of cantelope, pineapple, and honeydew need to be labeled to indicate all foods and ingredients per rule. Verification by April 9, 2021 to check for label correction. All other mixed fruit containers labeled as required by rule.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Unused items stored in the back corner and side of the facility that are not being used and obstruct cleaning of facility. Remove items 0pts

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee bag stored on shelf co-mingled with facility items. Remove and store in designated area. 0pts

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 labels on grab and go fruit containers without place of business listed. CDI - PIC changed labels by re-programming scales today. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets and smart watches. -0-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer on hose connected to hose bib attached to water line from ice machine. VR no later than 10/22/20 to ensure backflow preventer in place. -1-

6-202.14 Toilet Rooms, Enclosed - C Restrooms shall be enclosed by a tight fitting door. Observed men’s restroom door with broken self-closure being used with door open. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall behind stacked boxes of produce to the left of produce cases. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels in the women's restroom. PIC advised that employee advised of needing to replace the papertowels. CDI- PIC replaced the papertowels. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Four trays of cut watermelon at the front grab and go cooler not under temperature control. All at the same temperatures ranging from 53F to 54F. CDI- PIC removed and placed all four in the walk in cooler for rapid cooling. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Cut cabbage in soup medley mix at self service cooler not under temperature control. Identical to observation at previous inspection. Cut mango, cut mixed fruit, and cut melons at prep table and grab and go coolers not under temperature control. See chart for all. CDI- PIC John Almonte voluntarily discarded cut cabbage as he and produce manager advised that it had been stored in the self service cooler from yesterday. Cut mango on the back prep table and in the grab and go cooler placed in walk in cooler for rapid cooling. Employee was observed preparing and cups of cut fruit and then taking to grab and go cooler. PIC advised that they were placed in cooler for immediate sale/ use. See also not for # 31. repeat

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. Packaged cut mango and mixed fruit intended to be placed for sale/ use after cutting and packaged per employee and PIC. All moved to walk in cooler for rapid cooling. Explained process of rapid cooling to 41F prior to offering in grab and go coolers. (0-pts)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Thin probe thermometer could not be located during inspection. Produce manager advised that it was lost. Verification by 2/18/19 to check for replacement of thin probe thermometer.

3-307.11 Protect food from contamination sources not specifically noted by code. Employee cutting aloe and packaging to be sold in grab and go cooler out on the main sales floor of the facility near the entry of the prep room instead of the approved prep room. CDI- all items and table moved back to preparation room. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Two employee's preparing/cutting produce not wearing hair restraints. Provide effective hair restraints.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. PIC and employee's advised that dispenser for quat sanitizer is broken (see item # 53) and they are using chlorine at the 3 comp sink(provided large bottle of Clorox). PIC and produce manager advised that they do not have any test strips for chlorine sanitizer. Verification by 2/18/19 to check for provision of chlorine test strips.

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. Wall mounted dispenser for Quat sanitizer is damaged and does not dispense any sanitizer. Three comp sink was not in use, and produce manager provided spray bottle of Quat sanitizer that tested at approved range. Able to dispense from 3 comp sink at meat/seafood department. PIC advised that he will have the company replace the damaged dispenser, but it may take more than 10 days, so they will use chlorine at the 3 comp sink and dispense Quat into the spray bottles from the other department. Courtesy follow up for repair during verification for other items. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Floor dusting mops stored on top of packaged produce boxes. CDI- Storage corrected.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coat stored on box of produce at 3 comp sink. CDI- Storage corrected. (0pts)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No papertowels provided at handwashing sink in women's restrooms. CDI - PIC Jose Rodriguez had papertowels replaced. Comment :6-301.14 Post a handwash sign at each handsink. No handwashing signs posted in restrooms. CDI - handwashing signs provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cut wedges of cabbage portioned in vegetable soup medley that is packaged at facility. Cut cabbage not maintained under temperature control. CDI- PIC Giovanni had cabbage removed during inspection and voluntarily discarded. PIC advised that they will likely leave the cabbage uncut going forward.

7-201.11 Store toxic materials to avoid contamination. -P One bottle of glass cleaner stored over 3 comp sink and clean items. CDI- storage was corrected. All other chemicals storage correctly. Improvement noted from previous inspections.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front entry doors maintained opened at start of inspection. CDI- PIC had doors closed so that they would operate automatically as customers enter facility. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Pink residue and food debris on exterior ledge on large rolling ice bin. Dried food debris on and around all of the labeling/ packaging equipment. Cleaning is needed. repeat

7-207.11 Store labeled, employee medications to prevent contamination. -P. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P. 7-201.11 Store toxic materials to avoid contamination. -P. Bottle of used Pepto stored on shelving over produce prep cutting area. Employee actively preparing/ cutting pineapple for packaging. Bottle of Ajax cleaner and rubbing alcohol stored on ice machine, various cleaners, chemicals, and handsoaps stored over and on 3 comp sink and drain boards. CDI- all storage was corrected today. PIC Jose Rodriguez also instructed employee as to storage requirements.

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. Sugar fruit packaged in sealed plastic bags in the grab and go cooler for customer access at the front service area with no labeling on it as required. Follow up to check for labels by 6/28/18. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some debris in self service areas. Cleaning is needed. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed food in bag in walk in cooler and containers of tea and coffee stored co-mingled with facility items. CDI- storage corrected.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf- Observed no paper towels at handsink near prep station. CDI- PIC provided paper towels at handsink. -1pt-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed build up under ice machine, ice may come in contact with area. Needs more thorough cleaning. -1.5pts-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut melon at 47F. Ambient air temperature in holding unit was 49F. CDI- PIC had melons taken to walk-in to cool and stated the temperature would be adjusted. -0pt- VR- follow up required with 10 days.

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 mix fruit in front customer display that was not labeled with the ingredients. Label needs to include all the items in clam shell. -0pt-

4-501.11 Maintain equipment in good repair. -Observed cold holding unit for fruit up front with ambient air temperature of 49F. Recommended to turn down the the temperature and monitor ambient air temperature. -0pt-

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee touch the trash can while passing to move it and grab gloves to start peeling mangoes. CDI by stopping the employee prior to starting and re-directing to wash and and obtain clean gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the prep are handsink. CDI by providing.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build up on the large ice machine. Build up was noted on the roof of the compartment where transport carts are pushed in. This portion of the compartment can come into contact with ice stored inside the cart. Also observed build up on the upper lip of the transport cart itself. Ice from this machine is used as food contact in the seafood department.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned and sanitized cutting boards stored on the clean drainboard with bags of soiled wiping cloths. CDI by removal.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit available. Provide within 10 days.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor food debris left on a grater stored as clean. CDI by removing to place into wash vat to be re-washed and santiized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grab and go salads (cut cabbage, sliced tomatoes, etc) stored above 45F. CDI by discarding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 chemical spray bottles left unlabeled. CDI by labeling.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female employees restroom.

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. Clean the splatter on the walls around the handsink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present. Facility has until 6/27/16 to comply before points will be deducted.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed boxes of distressed merchandise stored on the floor in front of the handsink blocking acess to the handsink. CDI by moving.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a spray bottle of quat sanitizer at 100ppm. CDI by voluntary disposal and refilled at 400ppm (manufacturers approved range 200-400ppm).

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bags of bean sprouts stored in the cold holding case at 49F minimum at arrival. CDI- baskets used to improve the display were removed to allow for proper air flow. The bags were rechecked at 45F. Suggested storing the bags on ice to further ensure temperature maintenance of 45F and below.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed an open bin of sugared fruits and vegetables stored for customer self service in the cold holding case. The products were loosely covered using a piece of plastic and contained no means of dispensing. CDI - product was removed from service.

4-501.11 Maintain equipment in good repair. Observed a leak at the 3 comp sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no test kit available. CDI by obtaining from meat market.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the ice machine (non food contact and food use). Observed build up on the 3 comp sink drainboards.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the walls of the prep area and inside the walk in cooler.