J-FISH MARKET

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed No CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coleslaw, water with seasoning (used for dipping raw fish ) and commercial potato salad above 41F. CDI Had employee move to WIC also had employee to turn down noncommercial cooler. Water was voluntarily discarded and re-made with Ice. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed several flying pest and 1 crawling pest in facility 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps at the rear doors allowing visibility to the exterior when doors are closed. REPEAT

4-501.11 Maintain equipment in good repair. Observed rust inside of ice machine. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Potatoe salad and coleslaw stored in equipment not ANSI/NSF certified or approved for commercial food service.

5-205.15 Maintain a plumbing system in good repair. Observed back sink not flushed to back wall.

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 missing ceiling tiles and cracked tiles throughout facility..REPEAT

6-303.11 Provide required lighting intensity. Observed no lighting in WIC 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed open soda can in RIC stored above facility food. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Cook storing uncovered personal drink on surface where if drink spilled could contaminate portioned fries. CDI- drink moved to safe area.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf . 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 : found commercial cole slaw date marked with expiration date on commercial package. Once opened, commercial cole slaw can not be held more that 7 days. CDI- allowed to date with expiration of 11/11 from date package was opened, 11/5. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. High clearance under rear door. High enough for pests to enter.

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. Cracked and damaged floor tiles in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food on same shelf as commercial potato salad in reach in refrigerator. Keep employee food under food for commercial use and sale.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at hand sink in rear of kitchen, just outside of employee restroom. soap supplied. Repair soap dispenser at hand sink.

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: Facility buys Cole slaw and potato salad that is commercially prepared, then portioned and held in display case. Found some portioned containers tightly covered, in reach-in, in rear room, 48.0 F. CDI- moved portioned containers of Cole slaw to freezer for quick cool. Make sure Cole slaw and potato salad arrive at J-Fish Market 41.0 F or below. If food rises in temperature during portioning process, it must be cooled to 41.0 F within four hours. Use freezers and thermometer to properly cool food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Unlabeled containers of salt and flour in rear dry storage room.

6-202.15 Protect outer openings of establishment from insect or rodent entry. High clearance under rear door. High enough for pests to enter.

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. Cracked and damaged floor tiles in kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee cleaning cloth towels in hand sink. CDI- sink cleared for access. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels at hand sink used by cook. CDI- towels provided.

6-202.15 Protect outer openings of establishment from insect or rodent entry. High clearance under rear door. High enough for pests to enter. 6-501.111 Keep the premises free of insects, rodents, and other pests. Live German roaches on glue boards in facility.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths being stored in soapy water instead of sanitizer. Spray bottle of Quat sanitizer provided.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf . 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 : found commercial cole slaw date marked with expiration date on commercial package. Once opened, commercial cole slaw can not be held more that 7 days. CDI- allowed to date with date package was opened, 4/9/24. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. High clearance under rear door. High enough for pests to enter.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No staff certified at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: Sent facility approved clean-up procedures. No written procedures produced. CDI- REHS gave PIC educational materials and sent via email.

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: employee handling cell phone at fry station did not wash hands before starting to cook fish. CDI- education and hands washed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Raw shrimp thawing in stagnant water in bus tub in 3-comp sink. Use running water to thaw frozen foods. CDI- faucet cut on with 70 F water running over shrimp.

6-202.15 Protect outer openings of establishment from insect or rodent entry. High clearance under rear door. High enough for pests to enter.

4-501.11 Maintain equipment in good repair. Top of chest freezer rusted through in one area. Metal interior wall of WIC deteriorating.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Ceiling tiles stained in kitchen areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC in facility. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.15 Only wash hands in handwashing sink. -PF: Employee washing / rinsing hands at 3-comp sink. CDI- discussion and education with PIC. Hands washed at hand sink.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food on same shelf as commercial potato salad in reach in refrigerator.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC in facility. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-202.15 Protect outer openings of establishment from insect or rodent entry. High clearance under rear door. High enough for pests to enter.

4-501.11 Maintain equipment in good repair. Top of chest freezer rusted through in one area. Metal interior wall of WIC deteriorating.

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. Air curtain to WIC soiled.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified PIC in facility. REPEAT. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety: Sent facility updated Employee Reporting Agreement. This is the first inspection since 08/06/2021.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf: Sent facility approved clean-up procedures. This is facility’s first inspection since 08/06/2021. For more information please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Paper towels in dispenser at hand sink, but would not automatically dispense hand towels. CDI- disposable towels provided.

6-202.15 Protect outer openings of establishment from insect or rodent entry. High clearance under rear door. High enough for pests to enter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food mingled with retail Cole slaw in refrigerator.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Roll of trash bags in bowl of hand sink. CDI-removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: colander used to thaw shrimp placed on stack of clean colanders. CDI- stack of colanders placed at 3 comp sink for cleaning.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door with high clearance, exposing facility to entry of insects and rodents.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No quat sanitizer test strips in facility. Facility does use quat sanitizer.

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored with retail food used for the facility. Designate area for employee food and drinks.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sinks. CDI - Paper towels were placed at all handsinks.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in the ice machine. Needs cleaning.

3-501.13 Use approved thawing methods. Observed fish thawing in sink sitting in still water. CDI - Sink faucet was turned on to allow fish to thaw under running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach in office area. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of breading on floor in storage area and boxes of beverages for customer sale on floor in office area.

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 in use utensil stored with handle in contact with food. CDI - PIC adjusted utensil so handle was out of food.

4-501.11 Maintain equipment in good repair. Observed the lid on freezer next to back door is damaged and rusting.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the restroom in the unisex employee bathroom.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep surface and employee jacket in drawer with utensils. CDI - Items were moved to an appropriate location.

2-102.12 Certified Food Protection Manager - C - Observed no one on site with servsafe or a certified food protection manager. REPEAT. -2pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed insects near the reach-in freezer. -1pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open and litter on the ground. Needs to be closed and area cleaned. -0pts-

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 water stained ceiling tiles. -0pts-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several containers of cole slaw with the date label of 11/10. PIC stated that items were prepped 10/29. Dates reflect more than 7 days. CDI- PIC changed dates on all containers of cole slaw to reflect 7 days.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored in display cases with products used for the facility. Designate area for employee food and drinks.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed residue accumulation present on ice machine shield in the rear area. Item must be regularly cleaned to avoid such accumulation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled chemical spray bottles in the facility, labelled during inspection. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed cold medicine stored amongst dry goods, items moved to a lower shelf where no contamination may occur.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service trays stored directly on the floor of the rear dry storage area.

4-501.11 Maintain equipment in good repair. Observed chest freezer with rust/damage present on the lid.

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 tile damage present in the rear prep and front display floor areas.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small number of flies present in the display area.

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 floor damage in the rear prep area, observed baseboard damage, observed ceiling tiles missing.