CENTRAL FISH MARKET

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed the interior walls of the ice machine to have build ups of grime.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the wiping cloth buckets at the cookline to be testing at >200ppm of chlorine. CDI - PIC diluted solution.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed multiple cleaned colanders to be stored on the shelf directly adjacent to the handwash sink which has no splash guards, subjecting the cleaned dishes to possible splash contamination. CDI - Cleaned dishes moved to other side of the rack to limit the possibility of splash contamination. EHS advised to move the rack or install a splash guard on the sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a slow continuous drip leak to be coming from the ceiling light at the fry station. Drip leak is not dripping onto equipment but it dripping onto the floor in front of the fryers.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fish being thawed in a standing water in the 3 comp sink. EHS advised PIC that cold water must be running. PIC stated that it had been thawing about 30 minutes. CDI PIC put fish on ice in display bin.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bags of breading and rice in dry storage area not closed. CDI PIC closed bags.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed about 2 inches of standing water on the floor near the handwashing sink. EHS advised PIC that standing water must be swept to drain. CDI PIC swept water to floor drain

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags stored on top of retail product. CDI Employee moved bags.

4-501.11 Maintain equipment in good repair. Observed shelves rusted in WIC Repeat.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed multiple items not necessary for the operations (blower, generator) stored in facility. Remove from premises or store in facility away from prep area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed frozen fries stored below frozen raw shrimp. CDI PIC switched order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 some pooling water near ice machine. PIC stated that the water was from dropped ice from transporting ice. 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 personal items stored on top of customer product. (Coats stored on top of bags of seafood breaded)

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee come in from outside and begin to don gloves to prepare fish without a hand wash in between. CDI Employee was redirected to wash hands.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of DayQuil stored on shelf next to paper towels. CDI Rx was moved to office.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed two knives stored on top of metal racks in WIC with blade touching shelving. CDI knives moved to dish area for wash. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some pooling water near ice machine. PIC stated that the water was from dropped ice from transporting ice. CDI Observed employees squeegee floors during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed chlorine sanitizer concentration well above 200ppm in sanitizer bucket. - CDI - PIC emptied and refilled sanitizer bucket to achieve proper chlorine sanitizer concentration of 150ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed sanitizer bucket stored on food prep table. Do not store sanitizer bucket on food prep surface.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. - Observed sheet tray with fryer baskets on top of it stored directly on top of in use trash can. Do not store items on top of trash can. - CDI - PIC removed sheet tray and fryer baskets from trash can. Items cleaned before use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one strainer, multiple knives with fish scales stored as clean. PIC moved items to be recreated. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-502.11(A) Maintain utensils in good repair. Observed knife with deep pitting and ragged edge. PIC took out of circulation to have re sharpened. 4-501.11 Maintain equipment in good repair. Rack used in prep peeling and rusting. PIC took out of circulation to resurface or replace. CDI

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. Shelving unit in WIC with heavy buildup.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Bowl in bathroom hand washing sink. Do not store items in hand washing sink. CDI - PIC removed bowl. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 8 strainers, 3 tongs, and 1 knife stored as clean but still had seafood scales/residue on them. CDI - Soiled items taken to 3-compartment sink to be washed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Establishment only has dial thermometer. VR - Verification required within 10 days that establishment acquires a thermometer with a thin probe tip.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 employee not wearing hair restraint while cooking food. Food employees must wear a hair restraint such as a hat or hair net. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on table. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink only reached 95F during inspection. VR - Verification required within 10 days that establishment has 120F hot water.

5-501.17 Provide a covered waste bin in female restrooms. No trash can with lid in women’s restroom. 0 pts.

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. CDI by education of PIC. Written procedures provided to establishment during inspection. 0 point deduction.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee prepare raw fish and place into fryer, remove soiled gloves, assist customer at front register, and then return and handle utensils and cooked food without washing hands. CDI - EHS directed employee to wash hands after working with raw fish or doing other tasks and before handling cooked/ready to eat foods or clean utensils. Hands washed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. At beginning of inspection, observed clams in front case with shellstock tag dated 2/18/22 and two open partially used bags of clams in WIC, one bag with shellstock tag dated 2/4/22 and another without shellstock tag. PIC unable to locate missing tag in bag of clams during inspection, however, insisted that the clams in front case with tag dated 2/18/22 were from the bag with the missing tag. CDI - Tag placed with clams. REPEAT - Full 3 point deduction EHS discussed with PIC in depth during previous inspection requirements for maintaining shellstock tags with products in both storage and in use. EHS also provided requirements in writing on previous inspection and discussed again during verification visit after last inspection. PIC is a certified food protection manager with the knowledge necessary to maintain tags within the operation in compliance, however, maintaining shellstock tags as required has been found to be out of compliance on at least the last 3 inspections. Continued non-compliance with the requirements for maintaining shellstock tags may result in permit action.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bags of raw shrimp thawing in standing water in buckets near sink. CDI - shrimp removed to cooler for storage. Do not thaw in standing water. Thaw frozen items in the cooler, under flowing water less than 70f, or as part of the cooking process (if applicable).

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed cases of frozen food items stored directly on floor in WIF. Store food at least 6 inches off of floor. REPEAT 3-305.14 Food Preparation (C). Observed buckets of shrimp thawing on floor at 3 part sink. Do not allow food to sit on floor during preparation.

4-501.11 Maintain equipment in good repair. Observed rusty areas on interior areas of bulk ice machine bin. Observed rusty shelving in WIC. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed green scrub pad in basin of hand sink. CDI - PIC removed. Do not use hand sink for purposes other than hand washing. Do not store cleaning implements in or on the hand sink.

3-203.12 Shellstock, Maintaining Identification - PF. Observed oysters removed from source container placed into display cooler with no tag present. Also observed unopened bushel bag of oysters in walk in cooler from today’s delivery with tag removed. PIC replaced tags on both items. When splitting up containers of oysters and placing a portion in the display cooler, the tag must follow the oysters. Either copy the tag to have information at both locations or place all oysters in display at same time so only one tag is required. Do not mix batches of shellstock with different tags when in display cooler. If tags come off of the bulk bag, re-attach it to the bag or place inside of the bag so that it remains with the product. Shellstock tags must remain with the products until they are all sold or discarded at which time they can be removed, date marked and kept in chronological order at least 90 days. REPEAT - Verification required to observe procedures for shellstock handling and shellstock tag handling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cases of food items stored directly on floor in walk in freezer. Store all food items at least 6 inches off of floor to prevent contamination. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk in cooler. Interior surfaces of walk in cooler with rust and peeling metal surfacing. Smaller bulk ice machine no longer operational - repair or remove. REPEAT

5-202.13 Backflow Prevention, Air Gap - P. Observed in use bulk ice machine drain line has been moved and is now directly plumbed into the drain pipe at the hand sink with no air gap present. Repair to ensure an air gap is present between the ice machine drain line and the facility sewer drainage system. Verification required. 5-205.15 Maintain a plumbing system in good repair. Observed clogged drain under smaller ice machine which is not in use. Standing water visible in the drain and on flooring around the area. No backflow from the drain observed during visit. 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 residue on floors and walls in back of house including walk in cooler. Standing foul water present from ice drippage off of seafood items throughout.

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags out of chronological order. Verification required within 10 days of inspection. REPEAT. 3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed container of oysters and container clams without identification tag in display case. PIC was able to place correct tags in containers.

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 clam shellstock on floor of walk in cooler.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed Person In Charge without food protection manager certification. REPEAT.

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed several shellstock tags without sell date recorded. Observed shellstock tags out of chronological order. Verification required within 10 days of inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of large ice machine with build up on side walls in need of cleaning. Increase cleaning frequency.

3-306.14 Returned Food and Re-service of Food - P Observed clams in bag located in walk in cooler and clams in secondary container in display case without shell stock tag. When asking PIC where tag was located; PIC stated clams were previously sold and returned so tag was already marked with sell date & held with other shellstock tags. Clams in secondary container and bags were being sold for re-service. CDI - Both bag and container discarded during inspection.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility without test strips for bleach/chlorine sanitizer used in facility. Verification required within 10 days of equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of microwave 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 damage to tiles beside ice machine.

2-101.11 PIC shall be present during all hours of operation. -PF Observed certified food protection manager not on site at time of inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed oysters and conch stored in same container of ice in display case. CDI conch discarded.

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 metal wall damaged in walk in cooler.

3-501.13 Use approved thawing methods. Observed fish being thawed under water measuring 79 degrees . CDI moved to refrigeration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cooking fish without hair restraint.

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 wall damaged in walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one area of display case that customers had moved ice off of fish products, products were observed slightly above 45F. Items were rapidly cooled with more ice addede by employees.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not produce employee health policies for workers at time of inspection. EHS emailed health policy template to the PIC, will make a return visit by 7/25/17 to verify that all employees have been informed.

/3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed multiple shellstock tags without the date of the last sold stock recorded. Facility must record the date that the last of the shellstock batch is sold on the tag. EHS will revisit by 7/25/17 to verify that procedures have been corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one tilapia and one mackerel with temperatures above 45F. Items had been moved by customers out of ice. Ice was replenished by PIC. It is the facilities responsibility to maintain proper 45F or less cold holding temperatures on the display items. Temperature was brought down to below 45F before end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a singular roach in the dark corners near the ice machine. Terminated by EHS.

4-501.11 Maintain equipment in good repair. Observed rusted racks/shelving in the walk in cooler, replace or resurface such that a smooth, easily cleanable surface is provided.

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 wall damage near the ice machine.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC at time of inspection did not have any employee health policy, written or otherwise. EHS provided PIC with vietnamese, spanish and english copies of approved health policy documents.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present in the bathroom at beginning of inspection. CDI by PIC provision of soap.

3-501.13 Use approved thawing methods. Observed box of frozen tilapia thawing under no temperature controls in the prep area. Thawing should be done under either cold, running water that is able to drain, in the walk in cooler overnight, or during the cooking process. Items should not be left to thaw to room temperature due to the uneven thawing process, leaving parts of the product in the temperature danger zone (45-135F) while the rest is frozen.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of tilapia on the floor of the prep area, observed a box of shrimp on the floor of the walk in freezer. Food products must be kept 6 inches off of the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a handleless plastic tub being use as a scoop for spices. Provide a scoop or spoon with a handle.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout facility 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-food grade hoses being used to spray down raw fish.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water was unavailable at the 3 compartment sink at beginning of inspection. Repaired by employee. Facility was barred by EHS from cooking any items during this time.