LA ROMERO MARKET

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed expired ServSafe certificate For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed staff drinks stored on prep surfaces.

5-202.12 Provide at least 100F water at handsinks. Observed hot water turned off at shut off valve for hand sink. Hose on hose reel and hand sink hot water are plumbed together. Turn hot water off at valve at beginning of hose reel not at shut off valve 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Repeat-Observed plastic bags stored in hand sink. Hand sink must stay accessible at all times. CDI-bags removed. 6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in bathrooms. Hand wash signs provided.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of salt not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Repeat-Observed boxes of meat stored on walk-in freezer floor. More shelving is needed to get everything off floor.

4-501.11 Maintain equipment in good repair. Observed cracked cover on band saw. Rusted under shelving on prep tables. Reach-in freezer door not sealing. Repair seal or rearrange contents of freezer

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 heavy food debris on bottom of all RIFs and display case. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

5-205.15 Maintain a plumbing system in good repair. Repeat-Observed handsink leaking grey water during inspection. Repair necessary.

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. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 many large cracks in flooring all throughout kitchen area during inspection. Observed many areas in facility with FRP missing or cracked. Observed areas of unsealed concrete flooring absorbing meat blood and drippings in main prep area. Observed various door frames made of unsealed wood. Repair and/or replacement necessary. Observed floors heavily soiled with food debris throughout kitchen. More frequent or thorough cleaning necessary to preclude pest harborage. Wall area with bare drywall needs a non-absorbent covering such as FRP, tile, metal overlay then seams sealed. Repeat. 1 pt.

5-202.12 Provide at least 100F water at handsinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hot water unavailable at handsink during inspection. Ensure handsinks are able to provide 100F water. Observed plastic bags being stored in handsink during inspection. CDI - PIC removed bags. REHS educated PIC on proper handsink usage. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various meats in WIC holding above 41F. See temperature chart. Ambient in WIC 40F. Staff had been stocking WIC with recently received order. Observed various items being held outside of temperature control for an extended period of time during inspection. All items observed to maintain 41F or below during inspection. CDI - All items held outside of refrigeration moved to WIC during inspection. WIC door closed to allow all out of temperature foods to cool down. REHS and PIC discussed ensuring staff retain all TCS foods under refrigeration if they are not actively in use or prep. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle with chlorine at an unsafe concentration. REHS unable to get accurate concentration reading due to concentrations being too high. CDI - PIC diluted. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of seasoning being stored on floor in WIC and packaged raw ribs in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times. Repeat. 2 pts.

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 heavy food debris on bottoms of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

5-205.15 Maintain a plumbing system in good repair. Observed handsink leaking grey water during inspection. Repair necessary. 0 pts.

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. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 many large cracks in flooring all throughout kitchen area during inspection. Observed many areas in facility with FRP missing or cracked. Observed areas of unsealed concrete flooring absorbing meat blood and drippings in main prep area. Observed various door frames made of unsealed wood. Repair and/or replacement necessary. Observed floors heavily soiled with food debris throughout kitchen. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf Observed bottle of window cleaner being stored on top of meat display case during inspection. Observed water bottle being used to store pure bleach with no label identifying its contents. CDI - Window cleaner relocated. Water bottle of bleach voluntarily discarded. Repeat. 2 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of beef tripe in main prep area and bucket of pork seasoning in WIC being stored on the floor during inspection. CDI - Both buckets relocated to appropriate locations. Repeat. 2 pts.

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 metal scoop being stored in container of taco meat with the handle in direct contact with the food. CDI - PIC removed scoop. 0 pts.

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 heavy food debris on bottom of all RIFs and display case. More frequent or thorough cleaning necessary to preclude pest harborage. Repeat. 1 pt.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 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 multiple cracked floor tiles throughout entire kitchen area. Observed multiple walls, doors, and door frames made of unsealed wood. Observed FRP in back hallway broken and exposing unsealed wood. Repair and replacement necessary. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions being stored above meat display case during inspection. CDI - All items removed. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed metal and plastic containers in clean storage area soiled with food residue and debris. Once hot water has been restored PIC will w/r/s all food items. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P-Observed a degreaser bottles stored among spice bottle in the back storage area and Mojo Crillo that is used to marinated foods was stored next to a bottle of Drano Plumbing liquid. No contamination was observed. -CDI-PIC relocated chemicals in chemicals storage area and food items under a prep table. 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 food employee using laundry detergent versus commercial dish detergent to wash meat grinder equipment and to clean floor of meat market.-CDI-PIC found proper detergent and re-washed/r/s meat grinder and w/r/s floor.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw food in plastic bags being stored in the lower storage of the meat display case surrounded by condenser liquid mix with blood that was liquid in some areas and had become a gelatin texture in other areas. Observed no direct contamination with the food.-CDI- PIC sanitized the outside of the raw food plastic bags and relocated items to WIC. Observed raw food plastic bags being stored on the in the WIFreezer and in the main meat market area-CDI-PIC relocated food items into grocery carts and placed then in the WIC. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed in the lower storage compartment of the meat display case soiled with condenser liquid and blood that has formed into a gelatin consistency.Observed the exterior of the meat display case in need of more frequent cleaning and the interior area of the sliding doors in need of more frequent cleaning. Observed (2) standing 3-door reach-in freezers and (1) standing 2-door reach-in freezer interior area extremely soiled and exterior in need of more frequent cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf-Observed hot water coming out of the water faucet from the meat markets 3-comp sink at temperatures fluctuating from 105F to 89F; after 20 minutes of just hot water running water temperature stayed at 89F. Permit action has been taken; Permit Suspended.

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 broken tiles with deep grooved and food debris throughout the facilitie’s floor. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.Observed walls, floor and baseboards in need of more frequent cleaning ; Observed walls, floors and baseboards soiled with raw food debris and residue from prior days. Repeat

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed food employee water bottle drinks being stored on top of a prep table and meat grinder machine in the main meat market area. -CDI-PIC relocated drinks to employee resting area.

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 food employee washing hands with no soap , only water , and did not scrub hands for at least 20 seconds. -CDI- Food employee was educated by EHS on how to wash hands; food employee hands re-washed. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 a variety of repackaged TCS raw foods out of storage order in WIFreezer and in the display case. -CDI-PIC was educated and food items were placed in proper storage in WIF and display case. No contamination was observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed raw pork uncovered stored in the bottom storage area of the display case with open racks above it , where raw beef was also being stored. No contamination was observed.-CDI-PIC was educated and foods items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in display case 1 raw beef ribs with temperatures of 50-48F pass the 4 hr parameter. Observed two large plastic bags of beef ribs with temperatures of 50F in display case 2-CDI- PIC was educated and beef ribs pass the 4 hr parameter were voluntarily discarded and the other set of beef ribs placed in WIFreezer . 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed a variety repackaged TCS raw food ( mostly beef and pork) in different large clear bags, being sold as is with no date mark stored in two different 2-door reach-in freezers -CDI- PIC was educated and food items were date marked. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a white bucket with non-TCS oil mixed with spices use to marinate raw foods on the floor. -PIC was educated and item was placed on a shelf above 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed display case 2 with sever broken glass on the sliding doors. PIC tried to cover up the holes left in between the broken glass with a clear strong plastic cover. Observed moderate accumulation of red water all throughout display case 1 lower storage area and a thick layer of frozen ice covering the second section of the low storage area of the display case 2. PIC placed work order, and no food will be store in display case 2 until unit is fixed and lower area of display case 1.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed large amount scattered trash around dumpster area.

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. Floors and walls in need of more frequent cleaning through out the establishment and in the WIF.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No current employee health policy. Provided copy of employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Employees handling boxes then proceeded to prep meats. PIC intervened and employees to properly wash hands prior to handling meats and/or donning gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Clean/sanitize cutting boards, knives, and food contact equipment at least every 4 hours. Do not place boxes on cutting boards without cleaning/sanitizing cutting boards prior to use. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. FRB board near walk ins in bad repair.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC with no knowledge of fluctuating hot water at three compartment sink. *significant improvement noted* REPEAT A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 large bags of oxtails being stored in front of hand washing sink. CDI- PIC moved bags to make hand sink accessible. REPEAT *improvement noted*

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 one box of raw chicken being stored over one box of raw beef in freezer. CDI- PIC moved box of raw chicken to be away from beef. REPEAT *significant improvement noted* points not escalated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder and meat chopper stored as clean with food debris on food contact surfaces. CDI- PIC had employee clean machinery. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed boxes of raw beef top round thawing at room temperature in the hallway next to walk in cooler. CDI- PIC put boxes in walk in cooler to cool back down to 41F and below.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed chili color, oregano, and black pepper with no labels. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flying insects around prep area. Pest control has actively been working to prevent pests. *significant improvement noted* REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of oxtails stored on the floor upon arrival to facility. Observed bucket on floor to catch freshly cut raw beef from band saw. Observed raw beef ribs on floor in walk in freezer. CDI- PIC placed bags of oxtails in walk in cooler on riser, put bucket on ledge above 6 inches off the floor, and put beef ribs on riser. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three employees without beard nets. CDI- PIC had employees don beard nets. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watches on preparing raw meat. CDI- PIC had employees remove watches.

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 gaskets on 3 door reach in cooler and walk in cooler in need of cleaning. Clean. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at three compartment sink fluctuating between 103F and 113F. Issued ITS due to failure to maintain sufficient hot water to meet the demands of the facility and failure to provide 110F or greater hot water for manual ware washing. Facility is to close until hot water can be reach 110F at three compartment sink and be verified by EHS.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls and wall fixtures near 3 door reach in cooler and by coat rack in need of cleaning. Also observed paper towel and soap dispenser in need of cleaning. Clean. *improvement noted* REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout facility. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed drink container stored on a bag of oxtails in freezer. CDI- PIC moved drink to be away from food for customers. REPEAT *improvement noted* 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees cell phone on prep top. CDI- PIC moved cell phone and sanitized area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC on duty at beginning of inspection unable to explain cooling parameters, did not ensure sanitizer was at proper concentration, did not know frequency of cleaning equipment and utensils, and does not take temperatures of foods on a regular basis to ensure proper cooling and cold holding. CDI- PIC with more knowledge of food safety arrived after inspection had started and was able to answer questions correctly. Ensure the PIC on duty during operating hours maintains active managerial control and food safety knowledge to protect food. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 large bags of oxtails and bins of raw beef being stored in front of hand washing sink. CDI- PIC moved bags and bins to make hand sink accessible. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed raw pork sitting on cutting board with flies touching product intermittently. Observed raw beef in containers close to grinder for knives where metal dust particles are airborne. CDI- PIC voluntarily discarded raw pork and beef that were adulterated.

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 raw chicken stored over raw beef and raw pork in walk in freezer. Observed raw oxtails stored over raw tilapia in walk in freezer. EHS did not observed any active contamination. CDI- PIC had employee rearrange storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer over 200ppm. CDI- PIC diluted chlorine sanitizer to 200ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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. Observed through conversation with PIC that utensils and food contact surfaces are W/R/S once at the end of the night. CDI- PIC had employee W/R/S all utensils and food contact surfaces throughout facility. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing white buckets and did not sanitize afterwards. CDI- Employee rewashed, rinsed and sanitized buckets. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large containers of raw cubed beef cooling at a rate of .02 degrees per minute. To achieve proper rate of cooling, food must cool at a rate of .12 degrees per minute. Cooling rate of .12 degrees per minute would not have been met without EHS intervention. CDI- PIC separated the large quantity into smaller quantities to cool faster. REPEAT 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with illegible label due to fading. CDI- PIC labeled bottle. 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 Observed raw cubed beef cooling in large white plastic containers that were not supporting a cooling rate of .12 degrees per minute. CDI- PIC separated raw beef into smaller portions to cool faster. REPEAT 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 flies throughout facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed large uncovered containers of raw beef and bags of raw oxtails on the floor and some near metal grinder where metal dust could contaminate. Observed pork belly, pork skin, pork feet, and smoked pork not in packaging stored in walk in freezer and reach in freezer. CDI- PIC put all non-contaminated raw oxtails into walk in cooler 6 inches above the floor. PIC voluntarily discarded all foods that were subject to possible contamination. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed meat department without chlorine sanitizer test strips. CDI- PIC retrieved sanitizer test strips and ensured they will stay in meat department.

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 gaskets on both reach in freezers and walk in cooler in need of cleaning. Observed bottom of reach in freezers in need of cleaning. Clean. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed female restroom without covered waste bin.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters with all doors open and top lid broken on dumpster farthest to the left. PIC stated dumpster lid will be replaced soon. Ensure employees close dumpster doors after discarding refuse. CDI- PIC closed sliding doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpsters without drain plugs. Obtain and install drain plugs. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked tiles throughout facility. Repair. 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 buildup on walls throughout facility and heavy amount of buildup on floors. Clean. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed multiple employee drinks stored on food prep surfaces. CDI- PIC moved drinks to appropriate place away from food prep surfaces.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink used to store single use bags, an employee beverage, and other items. Hand sink was inaccessible for handwashing at start of inspection. CDI-Employee removed all items from hand sink so it can be accessible at all times.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef and raw chicken stored in same container in display case. CDI-PIC stated she thought these items were to be discarded and employee voluntarily discarded meats that were not properly separated.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed prep table that was still soiled from raw chicken prep, then used for raw beef prep. CDI-Prep table and cutting boards were broken down and W/R/S. 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 chlorine sanitizer bottle used for sanitizing large cutting boards at over 200ppm. CDI-EHS helped PIC properly concentrate sanitizer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed a large amount of chopped beef that was cooling at a rate of .0958 degrees per minute. To achieve required cooling, food must cool at a rate of .120 degrees per minute. Required cooling time and temperature would not have been met without EHS intervention. CDI-EHS educated staff on improved cooling methods and meat was separated into smaller portions and placed in WIF to quickly cool to 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed large quantities of cut meats prepared ahead of time for customer orders placed on counter over display case, outside of temperature control, until unknown arrival time. Observed two cases of processed meat awaiting pickup outside of temperature control near loading garage door. CDI-All meats awaiting pickup at counter were placed back in cold holding unit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles, one containing sanitizer and one containing windex. CDI-PIC labeled working containers.

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: 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 . Observed a large amount of chopped beef placed in a very deep container to cool. Container was one foot by two feet. Without EHS intervention, meat would have missed cooling window. CDI-Employee split large amount of beef into smaller portions and placed in WIF to increase cooling rate.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed buckets of uncovered meat stored directly on the floor. CDI-Employee removed meat from floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees cutting meat and working with food without a beard guard. Ensure all employees restrain hair to prevent contamination.

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 bags and trays stored directly on the floor. CDI-PIC relocated items to shelf.

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 food buildup on interior and exterior of meat display case and on shelving. Increase cleaning frequency and thoroughness.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug on left dumpster. Replace.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and buildup on walls throughout kitchen and prep areas. Observed food buildup and splash on walls and floors surrounding equipment. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on table where food prep was occurring. CDI-Employee removed phone from prep area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handwashing sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of chorizo at 44 degrees . 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer for use in meat market not functional.

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

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed unpackaged beef stored in containers on floor. CDI removed container from floor.

4-501.11 Maintain equipment in good repair. Observed meat cooler leaking water into floor of meat market area.

5-202.12 Provide at least 100F water at handsinks. Observed the hot water not working at handsink. Knob is broken. PIC has called repairman out.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working bottles of bleach and cleaner not properly labeled. CDI-bottles were labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer to have a high concentration (bleached strip). Sanitizer was remade and concentration was 100ppm. EHS showed PIC how to properly dilute bleach and what color to look for on test strips.

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 bags of beef just chopped that were cooling while bagged up and tied. CDI-bags were opened to allow beef to rapidly cool. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. Contact locat pest control for removal of flies. REPEAT

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 meats and cheese being stored on the floor. . -REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed table bottom with a noticable amount of rust present. Ensure that tables are corrosion-free to prevent a possible contamination from occuring. -REPEAT '

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed inside of reach in freezers behind the display case area and on doors and openings of display case in multiple units. -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 No written procedures available to instruct employees on how to clean up vomiting while preventing Hepatitis A spread. CDI-REHS provided document for responding to vomit and diarrhea -repeat violation-

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. Observed two opened employee drinks stored at prep counter next to meat slicer. Ensure that employees are using a lid and straw and drinking/storing in areas to prevent possible food contamination. -REPEAT VIOLATION-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Paper towel was being stored inside of Hand wash sink. CDI-PIC found key for automatic hand towel dispenser and placed paper towel in dispenser.

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 boxes of beef and boxes of chicken in walk in cooler holding at 48 and 50F. Walk in cooler internal temperature was at 50F as well. CDI-PIC relocated boxes of beef and chicken into walk in freezer and technician serviced walk in cooler. Walk in cooler temperature was 36F by end of inspection.

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 3 large containers of chopped beef cooling while compacted and with lids on. CDI-PIC placed in shallower containers and relocated to walk in freezer.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of spices not labeled at rack nearest 3 compartment sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout prep area and 3 compartment sink. Contact locat pest control for removal of flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and bus containers of meats stored on the floor inside of main preparation area. Ensure that meats are being stored in an approved, protective manner. -REPEAT VIOLATION-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed table bottom with a noticable amount of rust present. Ensure that tables are corrosion-free to prevent a possible contamination from occuring. -REPEAT VIOLLATION- 4-501.11 Maintain equipment in good repair. Observed broken glass door on display cooler. Also observed water leaking from meat display case.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands in 3 compartment sink. CDI-PIC had employee rewashed hands in hand wash sink.

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 buildup left attached inside of reach in freezers behind the display case area and on doors and openings of display case in multiple units. -REPEAT VIOLATION-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged and broken tile by the hand washing and 3 comp sink areas. 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 left attached to walls and fixtures such as hand soap dispenser and on floors throughout the facility. Recommended higher cleaning frequency, -REPEAT VIOLATION-

2-103.11 (M) Person in Charge-Duties - PF- When questioned about the employee health policy the employee was unable to discuss an employee health policy and actually stated he had not been trained on an employee health policy. CDI- PIC and EHS educated PIC on an employee health policy.

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 No written procedures available to instruct employees on how to clean up vomiting while preventing Hepatitis A spread.

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. Observed two employee drinks stored directly over two different food preparation areas. Ensure that employees are using a lid and straw and drinking/storing in areas to prevent possible food contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers, bus pans, and bus pan lids with food debris still attached after being cleaned. CDI- Plastic containers and bus pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicharrones at 75F in the hot holding cabinet. CDI- Chicharrones were discarded during the inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine chemical sanitizer test well above 200 ppm inside of spray bottle. Water was added to dilute the solution.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several bus containers of meats stored on the floor inside of main preparation area. Ensure that meats are being stored in an approved, protective manner.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Hats and hairnets shall be worn by all employees engaging in food preparation. Observed an employee using saw to cut meat without hat/hairnet present.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Meat market has no test strips available. Food establishment had borrowed some from restaurant inside of the same facility.

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 buildup left attached inside of reach in freezers behind the display case area in multiple units.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged and broken tile by the hand washing and 3 comp sink areas. 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 left attached to walls and fixtures such as hand soap dispenser throughout the facility. Recommended higher cleaning frequency,

2-103.11 (M) Person in Charge-Duties - PF- When questioned about the employee health policy the employee was unable to discuss an employee health policy and actually stated he had not been trained on an employee health policy. CDI- PIC and EHS educated PIC on an employee health policy.

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. Observed open employee snack cake stored directly of food preparation areas. Ensure that employee foods aren't being ate in places where they can cause possible contamination.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with ice dumped inside. CDI- Ice was melted during the inspection. PIC was informed to educate employees on this matter 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at hand washing sink in the front of house display area beside 3 comp sink. CDI- Paper towels provided during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed grinder equipment that has not been in used in the past 4 hours with build up and debris from previously sliced meat. CDI- Food service emplopyee began cleaning grinder during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open without a screen to provide protection to the restaurant. Ensure that food establishment is maintaining doors in the closed position to prevent possible attraction of pests. CDI-Door closed during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several packages of meats stored on the floor inside of walk in cooler. Ensure that meats are being stored in a protective manner.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed table bottom with a noticable amount of rust present. Ensure that tables are corrosion-free to prevent a possible contamination from occuring. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed damaged plastic bulk container bins that are cracked and chipped at thedges. Discard any of these items that are not smooth and easily cleanable.

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 buildup left attached inside of reach in freezers behind the display case area in multiple units.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster door observed open. Keep dumpster doors closed to prevent a possible harborage or attraction of pests.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged and broken tile by the hand washing and 3 comp sink areas.

2-103.11 (M) Person in Charge-Duties - PF- When questioned about the employee health policy the employee was unable to discuss an employee health policy and actually stated he had not been trained on an employee health policy. CDI- PIC and EHS educated PIC on an employee health policy.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an employee recontaminate their hands by turning the faucet off with their bare hands.

6-301.14 Post a handwash sign at each handsink. Observed both restroom bathrooms without hand washing signs present. Provided during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up including sticker residue and greasy film left attached to bus containers.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles not labeled during the inspection. 7-201.11 Store toxic materials to avoid contamination. Observed chemical stored on prep stations. Chemical bottles were placed under prep stations during the inspection and 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 recently sliced meats left out on counter top. Observed recently sliced meats inside of tightly packed in bulk containers without ventilation. Meats were broken down in to smaller portions and vented.

6-202.15 Outer Openings, Protected - C Observed sunlight from under the back door where the dumpster are. Ensure that some form of protection is placed at back door to prevent easily accessibility of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meats stored directly on the floor upon arrival.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed employees without hats or hairnets. EMployee found a hat during the iinspection.

4-501.11 Maintain equipment in good repair. Observed leak inside of back walk in. Observed men's toilet not in working condition.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug and dumpster door left open. Ensure that dumpster door is closed during the inspection to prevent possible harborage or attraction of pests.

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. -REPEAT- Observed edging on walls, baseboards, and caulking behind sinks needed to be completed. Observed damage tile throughout the facility

2-103.11 (M) Person in Charge-Duties - PF- When questioned about the employee health policy the employee was unable to discuss an employee health policy and actually stated he had not been trained on an employee health policy. CDI- PIC and EHS educated PIC on an employee health policy.

2-301.15 Only wash hands in handwashing sink. -PF- Observed an employee wash hands at raw meat prep sink. With active raw meat production occurring. CDI- Employee was re directed by the EHS on where to wash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT- Observed large plastic bins that were stored clean with leftover food and Sticker debris. CDI items moved to sink for cleaning. Observed slicer and small meat grinder with leftover food debris. CDI items moved for cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed raw meat from yesterday according to an employee had not been moved from cooler at 45F. CDI- PIC voluntarily discarded two large containers of cut raw meat.

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 two large covered containers of cut raw beef at 45F from yesterday prep. Employee stated the food had not been moved out of the WIC. CDI- PIC voluntarily discarded the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the facility.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed 8-10 containers of cut meat stored on the floor.

4-602.13 Nonfood Contact Surfaces - REPEAT- Observed reach in units, exterior of buckets in bottom reach in, handles on reach in units and tracks for display case soiled with food debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed all dumpster doors and lids open during the inspection. Observed litter on the ground around dumpsters. 5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed hand sink without a trash can near by.

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. -REPEAT- Observed walls by 3 comp sink covered in pink debris and in need of cleaning, ceilings had leftover meat debris, floors are slippery and in need of cleaning, floor grates filled with leftover meat debris and slick from leftover raw meat, soap dispenser and handsink in need of cleaning. 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. -REPEAT- Observed edging on walls, baseboards, and caulking behind sinks needed to be completed. Observed damage tile throughout the facility. NOTE: Point deduction remains the same since EHS observations or not worth to increase point deduction. Improvements noted even though same observation noted.

2-101.11 PIC shall be present during all hours of operation. -PF. Observed PIC on duty without food certification.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed box of packaged cheese that had pork blood on surface of packages. CDI items moved from bag and cleaned to and stored on a separate rack.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large plastic bins that were stored clean with leftover food and Sticker debris. CDI items moved to sink for cleaning. Observed slicer and small meat grinder with leftover food debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork shoulder boxes on the floor in the kitchen at 54-44F. PIC stated they were about to prep it and left it there for over an hour. CDI items moved back to walk in until ready for prep. Observed pig intestines in shared walk in unit that was at 50F. CDI Verification visit for walk in unit. Repeat.

4-602.13 Nonfood Contact Surfaces - C. Observed reach in units, exterior of buckets in bottom reach in, handles on reach in units and tracks for display case soiled with food debris.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls by 3 comp sink and handsink covered in pink debris and in need of cleaning, ceilings had leftover meat debris, floors are slippery and in need of cleaning, floor grates filled with leftover meat debris and slick from leftover raw meat, soap dispenser and handsink in need of cleaning. 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 edging on walls, baseboards, and caulking behind sinks needed to be completed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed large speakers at 3 comp sink area and personal keys that were stored with food for the facility.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw diced beef in 6 deep plastic containers at 50-43F. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground chorizo, drumsticks, chicken wings, chicken breasts, and chicken thighs above 41F in reach in display case. PIC stated that items were flipped and left out for amount of time. Observed facility leaving different amounts of meat out at the same time during prep and allowing foods to raise in temperature during prep. CDI chicken placed in walk in for cooling. Observed diced beef that was prepped and stored in walk in at 45-47F. CDI items separated to cool.

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 diced beef that was cooling in deep plastic containers, from the evening before, that are stacked and covered. CDI items discarded.

4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF. Observed no ambient air thermometers in display case or reach in freezer.

4-501.11 Maintain equipment in good repair. Observed reach in unit unable to maintain poultry and chorizo products at 41F and below. Repeat

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pig intestines stored above RTE food in shared walk in unit. CDI items relocated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle, that is used to sanitize equipment, above 200ppm. CDI bottle diluted.

3-501.13 Use approved thawing methods. Observed facility thawing out boxes of raw meat in area in front of walk in unit. CDI items moved to walk in for thawing.

4-501.11 Maintain equipment in good repair. Observed reach in display door with cracked glass, reach in freezer door that is not closing properly, and rusted racks above 3 comp sink. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee use gloves to handle soiled utensils then continue handling raw meat. CDI gloves changed and hands washed. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw pork and raw chicken stored next to each other without any separation. CDI barrier provided. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large meat dicer with dried leftover debris. CDi item broken down for cleaning. 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 Observed green salsa containers that were not dated. CDI items dated.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cutting boards that are heavily etched and in need or resurfacing or replacing. Repeat.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed no PIC control over separation and temperatures.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees with little to no knowledge of major illnesses and symptoms. Repeat. Verification required.

2-301.14 When to Wash - P. Observed employees come back into area and begin food prep without washing hands. CDI hands washed. repeat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored in same container as chorizo, and raw chicken stored next to chorizo without any separation, observed precooked ham that was stored between raw beef. CDI items relocated. Observed raw beef stored in 3 comp sink as dishes were placed in other two bins. CDI raw meat moved. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large meat grinder with leftover debris from monday. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three deep large plastic tubs of diced beef that was at 44-48F. CDI items split up to cool.

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 sliced and diced beef that was prepped covered and stacked to cool in walk in unit. Facility is not checking temperatures to ensure food is cooling or at 41F. CDI items uncovered and split up.

3-501.13 Use approved thawing methods. Submerge product underwater with running water to agitate particles. Observed bags of beef in 3 comp sink thawing. CDI moved to walk in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. Repeat.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cutting boards that are heavily etched and needs to be resurfaced. Unapproved walk in freezer is not in use facility is still working on approval. Here is the right number to call CTAC at 980.314.2633.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in, tracks of display case, reach in handles, walls, and racks in need of cleaning. Repeat.

2-102.12 Certified Food Protection Manager - C PIC and food employees has not attended the certified food protection manager course, however has attended a preparation course and PIC stated that he is planning to take the exam on 26 June 2019. Repeat violation.

Observed PIC without knowledge symptoms or illnesses but was assisted by the food employee who could identify the symptoms. PIC showed the policy posted on the wall in the restaurant but has requested another sign for the meatmarket cutting area. CDI policy provided. 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employees recontaminating hands by turning off the faucet without using a paper towel. CDI Talked employee through proper handwashing procedures as he re-washed his hands. 2-301.15 Where to Wash - PF Observed employee wash hands in 3 compartment sink. CDI hands washed in handsink. 2-301.14 When to Wash - P. Observed employees come in through doorway that handle and prep food but did not wash hands. CDI hands washed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand drying provision at handwashing sink. CDI paper towels provided. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at both sinks in male and female toilet.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed Raw casing in display case with green salsa. Arrange each type of food in equipment so that cross contamination of one type with another is prevented. CDI, PIC separated by placing RTE in container with other ready to eat foods. Repeat

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food particle in meat grinder, small grinder, and large machine in the back. CDI, food employee cleaned and sanitized meat grinder equipment. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead pest on floor and on bag of raw meat and two live pests crawling in facility.

2-402.11 Effectiveness-Hair Restraints - C Observed PIC and food employee with no hair retraints. Food employees shall wears when handling food ad equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers used to store meat that were wet stacked.

4-101.11 Characteristics-Materials for Construction and Repair - P Observed large plastic containers from home depot used to store 55 gallons of raw meat. Verification required. Facility has an unapproved walk in freezer. Call CTAC - 980.314.0916 to get it approved. Facility must move food from unit until approval granted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in freezer soiled with food debris.

5-203.14 Backflow Prevention Device, When Required - P Observed no backflow prevention device on faucet with hose. Inform PIC and PIC took a snapshot of the required backflow prevention device and stated that he will have one installed. Repeat. Verification required.

2-102.12 Certified Food Protection Manager - C 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one at facility has passed an ANSI accredited test.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Facility is not currently using a label maker that prints "safe handling instructions" on them. CDI- Facility has begun using the proper label maker that will provide "safe handling instruction" on each package.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Food shall be protected from cross-contamination by seperating raw foods from Ready-To-Eat Foods during storage. Observed chicharrons stored in a cardboard box that was used to store raw beef. CDI- Any chicharrons that were touching the cardboards box were discarded into trash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on interior of black containers stored in clean area above 3-comp sink. Observed dried debris and blood on interior of saw wheel and cutting board. CDI- Items were washed, rinsed, and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on exterior of refrigeration units, deli meat slicer, and meat grinder in market area.

5-203.14 Backflow Prevention Device, When Required - P 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Facility has a water hose that is resting inside the 3-comp sink while attached to a water supply that does not have a backflow preventer. CDI- Facility unhooked the hose from the water supply and will not stored in the 3-comp sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed deli slicer, cutting boards, and utensils and multi use utensils stored in plastic containers soiled with debris. CDI items moved to 3 comp sink for cleaning. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of chicharron that was not labeled.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed employee with expired servsafe certificate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat sliccer, large beef slicer, strainer, and grinder soiled with food debris. CDI items moved for cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals that were not labeled. CDI items labeled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Found no hand towels at employee restroom. CDI- hand towels supplied.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P : Found pork skins in walk-in cooler 48 F fromprevious day. PIC voluntarily discarded.

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 : Found two large tubs of pork skins in dense volume dated previous day. CDI-see #18 above.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths on surfaces in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Morefrequent cleaning of floors needed.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. PIC Mr. Elias took two containers of frozen meat out of the freezer just after entering back into food preparation area, but did not wash his hands. He did not prepare any items nor handle any other containers. CDI- PIC was instructed to wash hands. (0pts).

3-501.13 Use approved thawing methods. Box of raw pork skins thawing at room temperature on drainboard of 3 comp sink. CDI- PIC had removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large stock pot of cut pork on the floor near handwashing sink. CDI- Pot was removed /

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth under large cutting board at rotisserie oven area. Remove cloth. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Some trash/ debris scattered behind and around dumpsters. Cleaning is needed. Improvement noted from previous inspection. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed two wet wiping cloths stored on top of cutting board. CDI by educating PIC on proper storage of wiping cloths. -0pts-

4-501.11 Maintain equipment in good repair. -Observed one split gasket on reach-in pork freezer. Needs to be replaced. -0pts-

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 meat display and in reach-in freezers. Needs to be cleaned at a frequency to avoid build up of debris. -0pts-

5-501.17 Provide a covered waste bin in female restrooms. - Observed no covered waste bin in female restroom. Trash bins needs to be provided with a covered lid. REPEAT. -1pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -Observed dumpsters with lids open. CDI-lids were pulled closed. REPEAT. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed debris cluttering around dumpsters. Improvement from last inspection but needs to be removed. REPEAT. -1pt-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Containers of clean utensils stored at 3 comp sink and storage areas on the floor. Also end of broom (bristle side) with debris in it stored on co-mingled with cleaned utensils at the 3 comp sink.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin in employee and patron restrooms for women. REPEAT. Provide covered waste bin.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 5-501.111 Keep storage areas and bins for waste in good repair. Random debris suchs and broken desks, computer monitors and trash in large outside dumpster pad, doors open on all dumpsters. Remove clutter/ random debris and maintain doors closed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored over cooked carnitas in front cooler. CDI- Market manager Elias removed and corrected storage immediately. REPEAT. PIC Patricia Campos advised that cooked foods are to be stored in the walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Tops of three large pieces of carnitas not under temperature control. All other pieces in the liquid at approved temperatures. CDI- Food was mixed and reheated.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Chlorine sanitizer in spray bottle testing above 200ppm. CDI- sanitizer was diluted.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Market manager initially working without a hair restraint. CDI- Manager did get hair net and put on. (0pts)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Two wet wiping cloths stored on cutting board and food surface. Correct storage to comply with rule.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin provided in women's restroom. Provide covered waste bin. REPEAT (0pts)

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P PIC was washing hands but not for 15 seconds and he was touching the handles of the sink after drying. Educated.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored under raw chicken. Moved pork to a different cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris (not used today) and grinder piece with debris. Pulled to be recleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken was holding at 74-87F in hot hold display case. Attempted to reheat but could not reach 165F in the required window of time. Discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above 200ppm Chlorine. Diluted to 200ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice and oil unlabeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the tracks on the cold hold display case where debris has accumulated. Observed soiled cardboard on the bottom of cooler. Remove and clean area. Shelving above grease trap has large amount of oil accumulated. Clean.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster door left open. Observed drain plugs missing from 2 dumpsters. Dumpster pad has debris that needs to be discarded/cleaned.