A & A INTERNATIONAL FOOD

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees operating and engaging in food preparation without an effective hair restraint.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket without label. CDI. PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical container stored on prep table right by the slicer. CDI. PIC removed. Repeat

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy in the facility during inspection. Cdi. Pic was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink next to 3 compartment sink missing soap. CDI: Employee placed soap at hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to 3 compartment sink missing paper towels. CDI: Employee placed paper towels at hand sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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: 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 . Observed ham, bologna, salami without dates. CDI. PIC date marked. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket without label. CDI. PIC labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC operating and engaging in food preparation without an effective hair restraint.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed a bucket of sanitizer being stored near prep counter close to meat slicer in which concentration level for quat sanitizer measured 150ppm. CDI: PIC refilled bucket with fresh quat sanitizer which measured 400ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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: 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 . Observed ready to eat cold smoked fish being held without a date marked in seafood display case. CDI: PIC date marked fish as it was pulled from freezer and placed in display case yesterday. REPEAT. Points reduced to half due to improvement since previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a link of ready to eat sausage removed from its packaging being stored on top of other packaged sausage links. CDI: PIC voluntarily discarded sausage link.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed an absorbent liner being used to line shelves in deli display case. Remove liner from shelves. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household freezers being used to store foods. Replace household freezers with ANSI certified or equivalent equipment. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee handle ready to eat polish sausage with bare hands. CDI: Employee voluntarily discarded polish sausage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed equipment being stored on hand sink next to 3 compartment sink. CDI: Employee removed equipment.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed open packages of ham, polish sausage, Canadian bacon and knackwurst all being held in deli case without date marks. CDI: Employee date marked all items as they were opened within the last 24 hours. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door being propped open upon arrival for inspection. CDI: Staff closed front door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large links of ready to eat polish sausage which were removed from their packaging being held directly on shelf which was lined with an absorbent liner in deli display case. CDI: Employee wrapped polish sausage in plastic wrap.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed an absorbent liner being used to line shelves in deli display case. Remove liner from shelves. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household freezers being used to store foods. Replace household freezers with ANSI certified or equivalent equipment. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink next to 3 compartment sink missing soap. CDI: Employee placed soap at hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to 3 compartment sink missing paper towels. CDI: Employee placed paper towels at hand sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 . Observed 2 packages of open ham and an open package of hot dogs missing date marks. CDI: PIC voluntarily discarded ham and date marked hot dogs as they were opened yesterday.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 3 household chest freezers being used to store food items. Replace household freezer with ANSI certified or equivalent freezer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC's ServSafe certificate as having expired in 2019. PIC and owner/operator elaborated that PIC's certification expired due to COVID, and she has yet to complete recertification. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 boxes containing TCS bologna chubs, salami, sausage links, and smoked sausage cold holding at 58F on floor of facility. PIC stated delivery truck arrived with large pallet around 12 noon and store placed items on floor and slowly put meats away into coolers when they have had the chance to. EHS arrived to facility and took first initial temperature of items at 2pm. EHS noted that all of PIC’s Reach in coolers and deep freezers were nearly at max capacity. PIC moved items from the deep freezer into the reach in cooler and placed items into deep freezer to rapidly cool. CDI-PIC was able to get most things down to 41F and below before the 4 hour mark, all TCS items in the deep freezer that did not cool to 41F or below were voluntarily 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Did not observe ambient air thermometers in reach in coolers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bags of commercial cornpuffs and two (2) boxes of tea bags stored directly on the ground. All other packaged items on the ground (pickles, bottled beverages, etc.) were hermetically sealed cans and bottles. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC with water damaged test kit and no longer able to accurately measure sanitizer concentrations. VR-A verification visit will be conducted within 10 days to verify that facility has a new test kit for use in facility.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC's ServSafe certificate as having expired in 2019. PIC and owner/operator elaborated that PIC's certification expired due to COVID, and she has yet to complete recertification. REPEAT.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed repackaging of raw and cured fish products (salmon caviar, chopped smoked salmon and herring, etc.) without effective disclosure or reminder. CDI - Establishment employee wrote ‘raw’ on existing labeled repackaged items and established that deli printer could be programmed to print ‘raw’ on each repackaged fish item label. Reminder signage was printed by EHS and placed on customer facing portion of seafood display.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed two (2) packages of previously frozen ROP salmon caviar in seafood display case without effectively being removed from reduced oxygen environment. All other ROP fish portions were cured, commercially packaged fish or removed from reduced oxygen packaging (repackaged caviar). CDI - One package was rotated back to reach in freezer; remaining packaged caviar was slit to remove packaging from its reduced oxygen environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) bags of commercial cornpuffs and two (2) boxes of tea bags stored directly on the ground. All other packaged items on the ground (pickles, bottled beverages, etc.) were hermetically sealed cans and bottles. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC operating and engaging in food preparation (slicing salami) without an effective hair restraint. Hair restraint options were discussed by EHS. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC's ServSafe certificate as having expired in 2019. PIC and owner/operator elaborated that PIC's certification expired due to COVID, and she has yet to complete recertification. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provide establishment with sample written procedures for employees to follow when responding to vomiting or diarrheal events.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed salami being opened, a portion prepared for a customer via deli slicer, then set directly on the shelving of the deli case. CDI - PIC removed the salami, properly rewrapped exposed portion of salami log, and placed deli paper on the case shelving before placing the salami into the case.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of cookies and one (1) box tea bags stored directly on the ground.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC operating without an effective hair restraint. Hair restraint options were discussed by EHS.

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 minor accumulation of food soil in gaskets of deli cases. Clean as needed to prevent buildup of soils.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and cardboard dumpster doors open at time of inspection. CDI - Doors were closed before returning to interior premises.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two (2) bottles of water belong to employees stored on shelving used to store retail items (kinder eggs, chocolate bars, etc.) PIC elaborated that these were most likely left by employees the previous night. CDI - Bottles were moved beneath the register to prevent intermingling with sale items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one onsite that is an active CFPM. Repeat violation.

2-301.14 When to Wash - P Employee observed coming into work from outside and went to restroom to wash hands then returned to attempt to help customers without washing hands. CDI. Employee washed hands properly in handsink near prep area. Education provided.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed Siberian frozen pork dumplings being self served to customers without monitoring or barrier. Customers also observed coming back into kitchen to look at candy shelf placed in middle of kitchen. Owner was advised to protect food by having employee dispense/get food for customer if not able to be monitored at all times and to not let unauthorized people in the kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Serv safe for PIC observed expired from 2019. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bottom shelf of deli case observed containing foods above 41F (see chart). CDI. Foods discarded.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified food protection manager present had certification that expired right before COVID-19. Manager was advised to look online for current recertification options and sent resources.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Opened box of food items observed in kitchen on the floor.

2-102.12 Certified Food Protection Manager - C No one present at time of inspection with CFPM certificate. Only certificate on file expired in February of 2018. Renew certificate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in deli cases measuring above 41F (see chart above). CDI. Foods moved to reach-in cooler. Ensure doors to deli cases are not being left open for long periods of time. Improve cold holding by next inspection to avoid point deduction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets with no labeling. CDI. Buckets labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer observed in facility for checking internal food temperatures. Obtain thermometer.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Quat sanitizer was at 0 ppm and observed soiled. Ensure to replace sanitizer when weak or soiled.

4-501.11 Maintain equipment in good repair. Replace damaged door gaskets on reach in cooler doors. Some gakets have been repaired with hvac tape

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from sliding door tracks of display cases.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Polish sausages and other dried meats stored in direct contact with shelves in display cooler. CDI - Items were wrapped or placed on trays that can be cleaned and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door tracks of display cases.

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 one opened package of manouri cheese without a datemark and one package of bologna opened without a datemark. CDI- dates were added to products. 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 smoked salmon packaged in the facility with a sell by date of 11/18. CDI- PIC discarded product.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on a cutting board while not in use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed smoked salmon and salmon caviar cold holding above 45F in a glass-front deli case. Observed the ambient air temperature of the deli case to be ~48F after several minutes of monitoring. PIC indicated this was due to the unit entering the defrost cycle. Approximately 30 minutes later, the unit had an ambient air temperature of ~43F. CDI- instructed PIC to monitor the unit and make repairs if the unit cannot maintain TCS foods at 45F or lower. The salmon was transferred to a reach in cooler for cooling.

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 smoked salmon packaged on site with a discard date of 5/16. PIC indicated the datemarking machine was not properly labeling the foods with correct dates. CDI- items were removed from the unit for discarding. Improvements made to datemarking since last inspection.

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 2 water damaged ceiling tiles near the reach in coolers in the back of the facility.

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 opened packages of soft cheeses (manouri and feta), opened frankfurters, and opened pork pate without datemarks. CDI- products were dated appropriately.

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 no address of name of business where the food is packaged on some pickled items. Observed no labeling information on halva (sunflower seed spread) and waffle cakes. VR within 10 days.

2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash her hands in the 3 compartment sink. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handling a deli meat chub without gloves on. CDI by instruction.

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 one opened block of feta cheese not datemarked. CDI- datemark added to product. 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 smoked salmon packaged in the facility that was dated 1/6/00. PIC indicated the datemarking machine is not working properly and the product was packaged on 12/21. CDI- product was dated with correct date.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical spray bottles stored over clean linens / wiping cloths on a shelving unit next to the 3 compartment sink. CDI- storage rearranged.

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 commercially made items that are received in bulk and are re-packaged by the facility for individual sale. The following items were missing ingredient information and information as to where they were packaged: pickled carrots, pickled cucumbers, sauerkraut, and sour cream. VR within 10 days.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on a cutting board while not in use.

4-603.15 Washing, Procedures for Alternative Manual Warewashing Equipment - C Ensure large equipment that cannot be properly washed in the 3 compartment sink is disassembled and washed, rinsed, and sanitized. PIC indicated the deli slicer is sanitized throughout the day but only washed at the end of the night.

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 opened feta cheese and cut cabbage and seaweed salad not date marked. CDI- date marked3-501.18 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 smoked salmon date marked 1/6/00 and smoked salmon date marked 8/26 at 45 F. CDI- discarded

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have thin probe diameter.

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 seaweed salad and cut cabbage unlabeled in portion packages. CDI- removed to DM