WAYNES SUPERMARKET

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

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to use barrier when turning off hand sink. CDI- EHS discussed, PIC had employee properly rewash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw proteins including turkey wings, beef steaks, pork ribs, pork chops, pork jowls, turkey necks, all temping above 41F due to being stacked above cold line. CDI- PIC voluntarily discarded pork jowls, removed items to be rapidly cooled in walk-in freezer. 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 .

4-501.11 Maintain equipment in good repair. Gaskets of walk-in units needing repair. Walk-in cooler vents leaking. *REPEAT*

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing with visible debris. CDI. Sink was cleaned out..REPEAT

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 Observed facility using window cleaner to clean prep top. facility has just finished packaging raw protein. CDI. Had facility use sanitizer to sanitizer prep top. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm(chlorine ). CDI sanitizer made fresh , sanitizer was made to meet food code guidelines about 100ppm. 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 . 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

4-903.11(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 Meat trays stored without covering and face up. CDI containers were stored face down .

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 speed racks that are rusted. 4-501.11 Maintain equipment in good repair. Observed walk in cooler leaking. No food was near leak or in contact with the leak

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use.Observed fish being thawed in 3 comp sink. The adjacent compartments contained visible residue of different raw protein. Per PIC it was turkey wings.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand washing sink. CDI. Sink was cleaned out

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items out of temp.Please see food chart. EHS will return in a few days to check. Customer display case is not holding temp. Food MCHP regulates was moved to WIC and WIF to quickly cool. Pig feet was voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed customer display case ambient air 75F.. Tall RIF for customers in not working. Per Store manager repair tech is coming out today. EHS will leave card for PIC and or manager to update.

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 warming pad at meat wrapping station in need of changing.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site during inspection. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, pork, turkey cold holding at temperatures above 41F at the display. Found out unit works properly but the product was over stacked. CDI. PIC removed some to the cooler. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 trays stored directly on surfaces with build up and out of their protective sleeve. ***items are still in plastic bags. Repeat

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site during inspection. Repeat

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED sanitizer spray bottles stored directly by single use dishes. CDI. PIC removed.

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 trays stored directly on surfaces with build up and out of their protective sleeve.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site during inspection. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, cold holding at temperatures above 41F at the display. Found out unit works properly but the product was over stacked. CDI. PIC removed some to the cooler. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site during inspection. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, turkey, cold holding at temperatures above 41F at the display. Found out unit works properly but the product was over stacked. CDI. PIC removed some to the cooler. Repeat **** Improvement from last time 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 .

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 on vents in the food prep area. Needs to be cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site during inspection. Repeat

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 procedure for responding to a vomit and diarrheal even. CDI. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef, ground beef, cold holding at temperatures above 41F at the display. Found out unit works properly but the product was over stacked. CDI. PIC removed some to the cooler. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site during 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 ground beef in the cooling process placed out in display case at a temperature of 46F. CDI-EHS discussed the need to quickly cool processed meats in the WIC to 41F or below before being placed on display. PIC moved ground beef that was processed this morning to the WIC to quickly cool.

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 trays stored directly on the ground and out of their protective sleeve. CDI-PIC relocated articles to a higher shelf.

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 wall deteriorating where it meets the floor in the meat prep room, near the WIC. Make needed repairs so wall is non-absorbent, smooth, and easily cleanable.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection. -REPEAT- -1 point-

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 shelving on carts used to transport raw meat to be made of absorbent and damaged plywood. Replace with nonabsorbent materials that are smooth and easily cleanable. -0.5 points-

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 has a CFPM certificate with an expiration of October 28th 2020. -REPEAT- -1 point

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 has a CFPM certificate with an expiration of October 28th 2020. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer door torn and hanging. Recommend replacing. -0 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter and boxes stored in walk in freezer. Discard items not necessary for operation. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed CFPM certificate with an expiration of October 2020. Beginning on July 1, 2021, the previous memo and guidance will be rescinded. Point deductions for an expired CFPM certificate will be assessed after this date. This memo does not change the guidance that allows new establishments 210 days to receive a CFPM certificate or allows an establishment under a transitional permit 180 days to receive a CFPM certificate as stated in 15A NCAC 18A .2659. -REPEAT- -1 point-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouges and staining. Recommend replacing or resurfacing. 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. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wood boards used on carts to hold packaged meats. Recommend replacing with nonabsorbent and cleanable materials. -0.5 points-

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 soap dispenser at hand washing sink with broken top. Establishment is using plastic wrap to cover opening. Recommend replacing. 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 of dust on vents in meat prep area. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certificate with an expiration of October 2020. Beginning on July 1, 2021, the previous memo and guidance will be rescinded. Point deductions for an expired CFPM certificate will be assessed after this date. This memo does not change the guidance that allows new establishments 210 days to receive a CFPM certificate or allows an establishment under a transitional permit 180 days to receive a CFPM certificate as stated in 15A NCAC 18A .2659. -2 points-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken wings in freezer stored without covering or wrapping. -0 points-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dried meat debris on slicer of saw wheel in market area. CDI- slicer was taken apart and properly cleaned.

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 ground beef wrapped tightly and cooling in display case cooler. CDI- Items were unwrapped and placed in walk-in cooler to properly chill. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of totes stacked wet. CDI- containers were separated and allowed to air day.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from a/c vents in market area. Clean shelving in walk-in cooler near back door.

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. Repaint areas of walls in walk-in cooler and market area. Repair damaged areas of floor boards in market areas. REPEAT

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee cutting chicken, beef and wrapping with bare hands. CDI. Employees washes hands and wore gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey, chicken, cold holding in display area at temperatures above 41F. CDI. PIC indicated that they were taken out about 2 hours ago and removed to the freezer

7-201.11 Store toxic materials to avoid contamination. -P. REPEAT. Observed sanitizer bottles stored on prep table in the meat prep area. CDI. PIC removed.

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 ground beef cooling in the WI in a tightly sealed container. CDI. PIC removed the covers.

3-501.13 Use approved thawing methods. Observed turkey and shrimps thawing in the prep sink with no running water on it. CDI. PIC open running water on it.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed turkey tails stored above pork in walk in cooler. CDI - pork moved to above turkey. Reviewed storage order rules with PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine (bleach) sanitizer in spray bottle measuring above maximum allowed 200 ppm. CDI - PIC diluted bottle with 4 parts water to 1 part prepared solution in bottle to get to required levels. Reviewed procedure for sanitizer preparation with PIC, discussed dangers of sanitizer which is too strong.

4-202.11 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 one of two roller blades for the tenderizer (cuber) had a large crack one end of the part that attaches the roller to the handle. VR - verification required. Will return to see that repair or replacement is made. 4-501.11 Maintain equipment in good repair. Observed gasket of walk in freezer has been smashed between door and freezer, resulting in severe damage.

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 meat prep room had walls which did not reach all the way to floor, leaving large cracks in places. 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 floors, walls, and ceilings in poor repair throughout permitted areas of facility.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer at approximately 50ppm of chlorine, no violation but bottle was refilled to a higher concentration to prevent loss of concentration bringing the sanitizer to less than 50ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed light gaps and entry ways into the facility through the rear doorway.

4-501.11 Maintain equipment in good repair. Observed rust/damage present on prep tables/shelving.

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, wall damage and ceiling damage present in the prep area, display area, and bathrooms.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey item stored above beef products in the walk in cooler. Item moved to the turkey rack.

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 facility dating all ready to eat items such as balogne, cheese and deli meats for longer than 7 days of storage. As the facility opens, cuts and repackages these items, the maximum hold time is 7 days from the day of cutting the original, commercial packaging. Items were taken for re-dating.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed areas at the rear door where pest may enter facility. No pests observed on site during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing floor tiles in the front meat display area. Observed damage to the floors in the prep area where the floor has become uneven/non smooth. Observed damage to FRP walls in the prep area along baseboards.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the guide on the bandsaw with food debris still left on it. CDI- PIC cleaned guide. Facility must ensure that the hard to reach areas of the bandsaw are cleaned on the four hour schedule along with the other slicers/utensils.

3-501.13 Use approved thawing methods. Observed chicken thawing in 3 compartment sink not fully submerged in water. Suggested PIC to use buckets and fill it up with water. REPEAT.

4-501.11 Maintain equipment in good repair. Rusting in most shelving areas throughout facility. Observed walk in cooler with a split gasket. 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 missing floor tiles in the front meat display area. Observed damage to the floors in the prep area where the floor has become uneven/non smooth. Observed damage to FRP walls in the prep area along baseboards.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee bottle drink stored above food in walk in freezer. CDI- Drink removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed box of smoked turkey in hall way of back store area that was 47 degrees. Be delivered foods are stored under temperature control as quickly as possible to prevent temperature abuse. CDI- Turkey moved to walk in cooler to chill to 45 or below. Reminder: 1/1/19 cold holding temperature requirement will be 41 degrees.

3-501.13 Use approved thawing methods. Observed turkey necks thawing in 3 comp sink with standing water, water not running. PIC removed tureky necks and placed them in walk in cooler to finish thawing.

4-205.10 Food Equipment, Certification and Classification - C Observed wood used for shelves on rolling racks in walk in cooler that have some areas of poor condition, wood damage. Need replacing with approved, washable material.

5-203.12 Toilets and Urinals - C Observed one of women's restroom commode tank and bowl in poor condition, not usable. Observed men's restroom commode seat in poor condition. Observed men's restroom mirror shattered, needs replacing.

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. Employee's restroom walls and ceilings have several areas that don't meet the rules, ceilings have gaps between wood / concrete sections. Ceilings in restrooms have several areas with peeling paint. Wall in cutting room near 3 comp sink has a number of small holes needing to be filled. GENERAL COMMENT: Investigated SR# 87016. Observed several areas of meat display cooler at 50 degrees and foods inside at 48, however; display was on defrost cycle, observed all foods chilled to 45 degrees and below and thermometers reach 40 degrees and below approx. 15 minutes after defrost cycle completed. PIC said he will adjust the defrost cycle for the summer for less time to ensure meats do not raise in temp during defrost cycles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drinks stored in meat cutting room and on prep table. CDI- drinks removed. (repeat)

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken above raw pork ears in walk in cooler. CDI- Food arranged by final cook temperature.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed meat cutter employee not wearing a hat or hair restraint. (repeat)

5-203.12 Toilets and Urinals - C Observed one of women's restroom commode tank and bowl in poor condition, not usable. Observed men's restroom commode seat in poor condition. Observed men's restroom mirror shattered, needs replacing.

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. Employee's restroom walls and ceilings have several areas that don't meet the rules, ceilings have gaps between wood / concrete sections. Ceilings in restrooms have several areas with peeling paint.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several open employee drink cups and cans stored in cutting room, on prep shelf next to food, and on prep table next to meat cuber and meat trays. CDI- Drinks removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder not used today with some raw meat debris left at bottom inside. CDI- Grinder re-cleaned.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Obs. no stem thermometer available. Will follow up that facility has a stem thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Meat market workers not wearing hats or hair restrainsts (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. Employee's restroom walls and ceilings have several areas that don't meet the rules, ceilings have gaps between wood / concrete sections. Wall in cutting room near walk in cooler is badly peeling, needs repainting.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer used to sanitize meat market clean in place equipment reading 0 ppm. CDI- Sanitizer re-made to proper strength, be sure to use available test strips to verify proper strength sanitizer.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed attached handwash sink to 3 comp sink needing a splash guard installed to protect food in prep at prep sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed meat market workers not wearing hair restraints. (repeat)

4-101.17 Wood, Use Limitation - C Observed raw wood pallet affixed to a metal frame and used as a permanent shelf in walk in freezer, raw wood is not cleanable and should not be used as permanent shelving.

5-203.12 Toilets and Urinals - C Maintain commodes in good condition. Observed broken tank lid on commode in women's restroom needs repair/ replacing. (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. Doorways to walk in cooler and to back storage areas have broken wood frames, Walk in meat freezer has section of concrete floor with significant damage near right side of door way that needs repair to fill in the concrete damage. Employee's restroom walls and ceilings have several areas that don't meet the rules, ceilings have gaps between wood sections, women's restroom has a damaged and exposed brick wall area of about 2 ft wide needing repair to meet current requirements. Floor in cutting room has some areas with concrete ridges that need repair to make floor smooth and easily cleanable.

3-302.11(A) Separate the different types of raw animal foods. -P Observed improper food storage order in walk in cooler: raw chicken stored above raw pork, raw pork stored above raw fish, and raw sausages stored above RTE smoked sausages. CDI- Foods arranged by final cook temperature.

3-501.13 Use approved thawing methods. Observed raw turkey thawing in 3 comp sink in standing water. Water turned on over the turkey to thaw properly per food code.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed meat market workers not wearing hair restraints.

5-203.12 Toilets and Urinals - C Maintain commodes in good condition. Observed broken tank to commode in women's restroom and damaged commode seat in men's restroom, needs repair/ replacing.

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. 6-501.11 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. Cutting room walls near band saw have some badly peeling paint, doorways to walk in cooler and to back storage areas have broken wood frames, Walk in meat freezer has section of concrete floor with significant damage near right side of door way that needs repair to fill in the concrete damage. Employee's restroom walls and ceilings have several areas that don't meet the rules, ceilings have gaps between wood sections, women's restroom has a damaged and exposed brick wall area of about 2 ft wide needing repair to meet current requirements. Floor in cutting room has some areas with concrete ridges that need repair to make smooth and easily cleanable.

4-702.11 Before Use After Cleaning - P Observed 3 compartment sink being incorrectly used, PIC explained they wash, sanitize and then rinse food contact surfaces. Need to wash, rinse, and then sanitize items as a last step to allow the sanitizer to air dry onto the food contact surfaces. CDI- PIC will correct the order of using the 3 compartment sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed meat market workers not wearing hair restraints.

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. Walk in meat freezer has section of concrete floor with significant damage near right side of door way that needs repair to fill in the concrete damage.Observed walk in cooler FRP wall covering some wall damage needing better attaching to wall to prevent gaps from FRP to wall. Employee's restroom walls and ceilings have several areas that don't meet the rules, ceilings have gaps between wood sections, women's restroom has a damaged and exposed brick wall area of about 2 ft wide needing repair to meet current requirements. Floor in cutting room has some areas with concrete ridges that need repair to make smooth and easily cleanable. GENERAL COMMENT: Observed produce dept. that is cutting, packaging, and selling cut melons (cantaloupe and watermelon) Produce dept. does not have a permit. Need to stop cutting melons, apply for a Health Dept. permit if you wish to continue cutting melons. Store Mgr. said they will discontinue cutting melons. Letter will be mailed explaining this violation.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage above cooked ham in the walk in cooler. CDI - sausage was moved to a correct location. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw sausage above raw beef in the walk in cooler. CDI - sausage was moved to a corrected location.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a large amount of standing water out by the dumpster and the smell of urine. Observed human feces in the corner by the back door. This could potentially lead to pests. Facility needs to work on this issue.

Repeat violation 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees without hair restraints.

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 wooden speed racks used to hold raw meat. Discontinue use of wooden racks. 4-501.11 Maintain equipment in good repair. - Observed the fan in the prep room not working. PIC stated a new one has been ordered.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an open employee drink on the prep table in the prep room. CDi - drink was moved to the bottom shelf of the table.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw sausage stored above ready to eat things in the walk in cooler. CDI - sausage was moved to the bottom shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed ed 2 employees not wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth out on the prep table.

Repeat violation 5-501.16 Provide waste bins in required areas including at handwash sinks. - Observed no trash can at the hand washing sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed raw wood panels behind the 3 comp sink. Remove wood or seal with paint or sealant. Observed raw wood on speed racks used for raw meat. Replace racks.

General comment 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. - Observed dusty filters on the fan in the prep room. Remove/replace filters.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one at facility was a certified Food Protection Manager, REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands and proceed to handle raw chicken without drying hands, CDI-- instructed employee to dry hands and educated on proper steps in handwashing. Also, this employee did not use soap one time they washed their hands and both employees working recontamination their hands after washing by touching the handles with their bare hands. 2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handle raw chicken and proceed to open the walk in with out washing hands. Also this employee wrapped raw beef after handling raw chicken without washing their hands. CDI-- Instructed employee to wash hands after handling raw chicken

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pork that was packaged and wrapped in a box that was used to store Monster energy drinks. CDI- Pork re-packaged in appropriate equipment

3-501.13 Use approved thawing methods, Observed raw chicken in 3-compartment sink sitting in water. Employee stated chicken was being thawed. CDI-- Instructed and educated PIC on proper thawing methods and to have running water overflow sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use meat pad that go into each package were being held in a box that previously held raw turkey.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at handwash sink in prep 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. Continue working to repair the floors and walls. There are gaps between. Also, the walk-in door is in poor repair.

2-102.12, At least one employee that has managerial responsibility shall be a certified food protection manager. Observed no manager or PIC present in the establishment and employee who was left in charge is not a Certified Food Protection Manager. REPEAT

2-103.11(M), The PIC shall ensure that their food employees are aware of their responsibility to report any information about their health, specifically related to diseases that are transmissible through food-PF. Observed that no employee on duty was aware or knowledgeable of the Employee Health Policy. CDI- educated employee about what the Employee Health Policy is, and where it is in the establishment as it was posted on the wall.

5-205-11(B), A handwashing sink may not be used for purposes other than handwashing-PF. Observed a squeeze container of dishwasher detergent in the handsink, observed food debris in the hand sink, and employee stated that the establishment washes their wiping cloths in the handsink. CDI- moved materials out of handsink, and educated employees that the handsink is only used for handwashing.

3-302.11(A2), Separate raw animal foods from other raw animal foods-P. Observed storage order issues within the establishment: comminuted meat above whole meat, turkey above pork. CDI - moved product to proper storage order according to final cooking temperatures. REPEAT 3-302.11(A4), Food shall be protected from cross contamination by storing food in packages or closed containers. Observed pigs feet and other raw beef without package wrap in the walkin cooler. CDI- employee covered food in package wrap.

4-602.11(C) - Equipment Food contact surfaces used for TCS foods shall be cleaned at least every 4 hours. - P. Employee stated that they clean their meat slicer, cutter, and grinder once a day at the end of the day. The ambient air temperature of the working area was 70 degrees F. CDI - educated employee that equipment shall be cleaned at least every 4 hours.

3-701.11(D), Food that is contaminated by employees, consumers, or other persons shall be discarded - P. Observed pigs feet without package wrap in the walkin cooler with ash on top. CDI - employee was instructed to discard.

3-501-16(A2), TCS food shall be maintained at 45 degrees F or less - P. Observed many product on the cold hold line for the meat market out of temperature. (Refer to temperature table). CDI - discarded the product, instructed employee that the products should be moved to the walkin cooler to maintain proper temperature. VR for the cold hold line

6-501.111, The premises shall be maintained free of insects, rodents, and other pests. Observed a dead cockroach in the ladies bathroom and a cockroach crawling into the main food prep area. Also a few flies in the prep area.

3-304.14(B), cloths in use for wiping shall be held in between uses in a chemical sanitizing solution. Observed a wet wiping sanitizing cloth sitting out on the cutting board.

4-501.11(A), Equipment shall be maintained in a state of good repair. Observed the gasket for their walkin cooler completely off. Their entire cold holding equipment was not working and holding food in proper temperature.

6-201.13(B), In food establishments where water flush cleaning methods occur, the floor and wall junctures shall be coved and sealed. Observed no coving in the areas where the employees clean with water flush method. 6-501.12(A), Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris on the floor throughout establishment and debris on the floor in the bathrooms.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC not a CFPM.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats to prevent contamination; Observed raw chicken stored above raw beef inside walk-in cooler; CDI all raw meats properly stored according to final cooking temp.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meat products to prevent contamination; Observed raw ground beef stored above raw fish fillets inside walk-in cooler; CDI all raw meats properly stored according to fnal cooking temperatue.

2-102.12 Certified Food Protection Manager; Ensure that PIC is a certified food protection manger; Observed PIC on site not CFPM.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meats; Observed raw turkey stored above raw beef; Observed raw ground beef stored above raw fish in walk-in cooler; CDI all raw meats properly stored according to final cooking temperature.

(general comment) 3-501.13 Thawing; Properly thaw using approved methods; Observed raw chicken, raw fish, raw beef all thawing at room temperature in prep sinks; CDI all meats properly thawed using refrigeration, or cool running water.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager; Observed PIC on site not a CFPM.

(general comment)6-201.11 Floors, Walls and Ceilings-Cleanability; Observed flooring inside walk-in freezer broken and damaged in need of repair.

6-202.11 Light Bulbs, Protective Shielding; Observed light bulbs in walk-in cooler not not shatter proof or properly shielded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properlt store raw meats to prevent contamination; Observed raw chicken stored above RTE food products in wa;k-in cooler; Observed raw turkey stored above raw pork in walk-in cooler; Observed raw ground beef stored above raw pig ears in walk-in cooler; All raw meats properly stored according to final cooking temperature.

(general comment) All employees must wear hair restraints during food prep; Observed all employees preparing food without proper hair restraints.

(general comment) Keep floors in good repair; Observed flooring busted inside walk-in freezer in need of repair.

Provide sanitizer at properly concentration levels; Observed sanitizer in spray bottles measuring to high bleaching out test strips; sanitizer corrected during inspection to 100 ppm chlorine sanitizer.

All emplolyees shall wear hair restraints while preparing food; Observed both employees in meat market not wearing hair restraints while preparing food.

Keep floors, walls and ceiling clean and in good repair; Observed flooring inside walk-in freezer busted in need of repair.