YAFA HALAL MARKET

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no batteries in probe thermometer. CDI- PIC replaced batteries.

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 ice build up inside WIC. No contamination to food observed. Increase frequency of de-icing. No escalation of points due to overall improvement from ice build up observed at last inspection. (-0.5)

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays outside protective sleeve with food contact portion facing up, unprotected from contamination. (-0) CDI- PIC inverts articles. (-0)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. Replace at earliest opportunity. (-0.5)

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 ice build up inside WIC. No contamination to food observed. Increase frequency of de-icing. (-0.5)

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food splatter inside microwave. Increase cleaning frequency. (-1.5)

10 DAY VR. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer without batteries. Replace within 10 days and send photo to EHS for verification. EHS provided business card to PIC. (-0.5)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed food on ground in WIF and rug placed on top of unshucked corn in WIC. CDI- Rug removed from corn, food brought off floor in WIF. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in soap instead of sanitizer. EHS advises on proper storage of wiping cloths and directs staff to use bleach sanitizer. (-0.5)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining bottom of RIC. EHS advises use of a smooth and cleanable material if a barrier is required. The inside of RIC should still be cleaned at the required frequency. (-0.5) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board stored in RIC with severe scoring, no longer cleanable. Replace at earliest opportunity.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife used to prep raw meats stored as clean on metal strip with food debris buildup. CDI- PIC had food employee remove item to be w/r/s. 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 (C)(1) After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed food employee not submerged utensil that was cleaned for at least 10 seconds in chlorine solution. CDI- EHS discussed sanitizing methods and procedures with PIC, PIC had employee return utensil to be sanitized properly. 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 raw cut lamb leg temping at 50F after cooling overnight. CDI- PIC voluntarily discarded item. For more information, please visit: www.meckncgov/foodsafety 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle containing chlorine sanitizer solution testing above 200ppm. CDI- PIC diluted solution to below 200ppm, EHS confirmed. *REPEAT* points not escalated due to overall improvement from last inspection, PIC was aware of how to correct without EHS advising.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lamb legs fail to cool properly overnight, deep plastic pan densely packed with raw chicken cooling in CH units. CDI- see item #20, EHS discussed effective cooling methods, PIC removed items to be cooled in RIF before being put back in 3D RIC. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed duck in original packaging stored on floor of WIF. PIC removed to shelf off ground.

4-501.11 Maintain equipment in good repair. Observed gaskets on 3D RIC and WIF damaged, torn, ripped, and in need of repair or replacement. *REPEAT*

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in place. Obtain drain plug to prevent potential harborage 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors and top lids maintained open but not in use. Maintain doors closed if not dumping.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of sanitizer not labeled. CDI, sanitizer labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed several spray bottles of sanitizer testing greater than 200ppm chlorine. CDI, sanitizer diluted to required concentration between 50-200ppm chlorine.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on stand up reach in refrigerators. Repeat. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. General Comment: Observed Vevor vacuum packaging machine on-site that operator stated was not used recently. No data plate observed and could not verify on-site any information regarding model and if NSF/ ANSI certified. Remove equipment if no longer necessary to establishment.

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 some baseboard peeling from wall near refrigerators and some damage to corners in kitchen prep area at floor and wall juncture. 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 floor of WIC in need of cleaning in corners and hard to reach areas.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf - Observed facility vacuum packaging raw lamb and meat only per PIC. EHS advised HACCP plan needed for specialized processing or 10k bags used which is oxygen permeable. CDI, Facility to discontinue use of vacuum packaging unit until resolution. EHS to follow up.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet cloths stabilizing cutting boards. Repeat.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on doors of tall reach in 3 door refrigerator. Repeat.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. Repeat. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed cardboard boxes stored outside of back door on ground and items collecting on ground around dumpster.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths used to stabilize cutting boards.

4-501.11 Maintain equipment in good repair. Observed several split gaskets on doors of tall reach in 3 door refrigerator.

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 particle buildup in door tracks

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. 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 floor of walk in cooler in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written vomiting and diarrhea cleanup procedures. CDI, procedures provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee preparing raw chicken then opening door of reach in refrigerator that was soiled. CDI, employee removed gloves to wash hands.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P - Observed cutting board and bowl not sanitized after washing and rinsinG. CDI, 3 compartment sink set up and equipment re-washed and sanitized . 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 air freshener stored on food equipment. CDI, air freshener relocated for proper storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no small diameter probe thermometer available.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food without a hair restraint. Observed watch worn on wrist of food employee.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting boards.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed nonabsorbant wooden panel attached to wall underneath drying rack above 3 compartment sink. Seal.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written vomiting and diarrhea cleanup procedures. CDI, procedures provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

' 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. 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 saw stored as clean but soiled with food debris and residue. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner and window cleaner not labeled. CDI, bottles labeled.

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

4-501.11 Maintain equipment in good repair. Observed some rusty shelving in tall reach in refrigerator.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outdoor dumpster door left open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC had an expired CFPM certificate

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw meat without safe handling instructions available to post on raw meats. Stickers available with instructions but not on packaging. CDI- Added during the inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer too strong in spray bottle. Diluted during this inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door allowing sunlight to enter. Replace seal to maintain a tight seal on the back door.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored open ended and not protected on countertop.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall beside the hand washing sink. Repair as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals stored below prep table without labels present. Ensure that chemicals are labeled with the common name. CDI- Labeled during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door allowing sunlight to enter. Replace seal to maintain a tight seal on the back door.

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 build up on reach in doors and shelving in need of additonal 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 damaged wall beside the hand washing sink. Repair as needed.

6-301.14 Post a handwash sign at each hand sink. Observed no hand washing sign posted at hand washing sink in kitchen area. CDI-Hand washing sign was given during the inspection and posted at the hand washing sink.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw meat without safe handling instructions available to post on raw meats. A verification visit will be conducted to ensure that safe handling instructions are provided for raw meats.

4-502.11(A) Maintain utensils in good repair. Observed a torn gasket channel inside of reach in cooler.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall beside the hand washing sink. Repair as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC had an expired CFPM certificate

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

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 build up on reach in doors. Observed build up on outside of slicer.

NO POINTS DEDUCTED 6-301.14 Post a handwash sign at each hand sink. Observed no hand washing sign posted at hand washing sink in kitchen area.

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

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 flooring throughout market area in need of general cleaning. (points not increased due to improvement).

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 general cleaning of facility needed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a bowl of raw chicken on top of a box of bread in the reach in cooler. CDI-employee removed the chicken from on top of the box. Chicken was put into the reach in with the rest of the chicken meat

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 frozen food on the floor in the walk in freezer

2-101.11 PIC shall be present during all hours of operation. -PF CFPM was not present

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer recorded too stong at >200ppm. CDI- Discarded, showed how to make proper concentration.

4-501.11 Maintain equipment in good repair. Gaskets damaged in reach in coolers. Shelves in need of repair/replacement.

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. Floor in WIC in need of cleaning

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on prep table area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior of cuber soiled. CDI- Taken to 3 comp. sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. . Employee cutting chicken does not have a restraint. CDI- Put on one.

4-501.11 Maintain equipment in good repair. Gaskets damaged in reach in coolers. Shelves in need of repair/replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior of metal bin soiled with food debris. CDI- Taken to 3 comp. sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). CDI- Cooled down.

3-501.13 Use approved thawing methods. Whole meat thawing on prep table. CDI- Brought to WIC to thaw.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Small insects noted on metal strip where knives are kept. Clean strip.