FOOD LION #769 MARKET

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed a box of raw chicken over a box of raw beef in the WIC. Ensure that raw chicken is stored below raw beef. -CDI- PIC rearranged boxes so that chicken was no longer above beef. 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 hand sink adjacent to the 3-Comp sink peeling from the wall. Ensure this is repaired. 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 the metal shelving in the WIC. Shelf liners must be smooth, easily cleanable, and not subject to absorption. Remove cardboard shelf liners.

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 floors near prep sink in the rear area of the cutting room in need of cleaning. Ensure that floors are cleaned and maintained as clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed 2 paper towels dispensers at both handsinks of the cutting room not functioning at the time of the inspection. Paper towel dispensers were filled with paper towels, however the paper towels were not placed into the feed and therefore not dispensing when the motion sensor was activated. Ensure that paper towel dispensers are working and that there is an approved method of drying hands for food employees after hand washing. -CDI- PIC adjusted paper towels in the dispenser so that it was properly feeding through.

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 in the cutting room outside of the original packaging and facing upward so that the food contact surfaces was not protected against potential contamination. Ensure that trays are inverted or stored in original packaging. -CDI- Trays were inverted so that the food contact surfaces were facing downward.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels upon arrival into meat market facility at hand sink adjacent to WIC. -CDI- PIC provided hand sink with paper towels. Ensure all hand sinks are provided with paper towels or approved alternative means to dry hands.

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 corrosion and rust buildup throughout the facility. Specifically present on shelving of the main processing room and on the door of the WIF. Resurface or replace rusted and corroded equipment.

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 condenser fans/vents in the main processing room of the facility above the packaging machine with a build up of dust and residue. Ensure that floors, walls, and ceilings and all attachments are maintained as clean. Increase cleaning frequency and thoroughness.

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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 ground meat ground on site not dropping temperature at a rate to achieve 41F in 4 hours from ambient. Items were in cooling process in grab n go. CDI PIC pulled items and placed on trays in WIC to rapidly cool. Items must be cooled to 41F and below in WIC after production and or repackaging before being placed out in grab n go cooler. 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 .

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 and repackaged meat and ribs in cooling process in the grab n go coolers. Grab n go coolers are not designed for cooling but for maintaining. Items were not cooling at a sufficient rate to reach 41F below in 4 hours from ambient beginning product. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the female restroom. CDI: EHS provided PIC with handwashing signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one slash-resistant glove stored clean, with visible food debris on the food-contact surfaces. CDI: PIC removed glove to be re-washed/rinsed/sanitized at the 3-compartment sink. 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 .

4-903.11(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 a couple stacks of single-use trays stored without a protective package, right-side-up, on the shelf above the meat cutting table. CDI: PIC inverted stacks of single-use trays to prevent contamination.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one of the handsinks in the meat cutting room. CDI: PIC refilled paper towel dispenser.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed insufficient hot water at the meat department (see temperature chart). EHS looked at the label on the dish detergent used at the 3-compartment sink, and the label states that the recommended hot water temperature to use with the detergent is from 70 degrees F to 120 degrees F. PIC stated that he will put in a work order to get the water heater looked at by a technician. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. Note: The water heater is located directly opposite of the wall where the 3-compartment sink is placed in the meat department. EHS found hot water at the handsink adjacent to the 3-compartment sink reading higher temperatures than the hot water at the 3-compartment sink. EHS also conducted the same establishment's Deli department inspection prior to this department, and found no hot water issues there.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. Facility does not have written vomit & diarrhea clean up procedures. CDI - EHS provided copy of clean up procedures to facility. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed 3-compartment sink sanitizer dispenser unable to pull sanitizer completely through with concentrations at 0 PPM quat. CDI - Sanitizer solution manually made with concentrations > 200 PPM. Work order for repairs made to Diversey. -1.5- 3 day verification is required. 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed red meat trays wet stacked at 3-comp sink drain board. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed soiled broken down cardboard boxes being used as liners on shelving in the walk-in cooler. Remove. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed leak originating at 3-comp soap/sanitizer dispenser system when in use. Repair. No escalation of points due to different area observed. -0.5-

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 shelving in walk-in freezer in need of cleaning due to icy build-up. Clean and increase cleaning frequency to maintain clean. -0-

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 floors in walk-in freezer in need of cleaning. Clean and increase cleaning frequency to maintain clean. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed raw proteins stored in grab & go case for > 4 hours with temperatures between 44-51 degrees F. Refer to temperature chart. CDI - Items with temperatures > 45 degrees F voluntarily discarded, remaining products transferred to the walk-in freezer to cool down. -3- Discussion made with PICs about ensuring that products are introduced into refrigeration units at < 41 degrees F. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed non-functional paper towel dispenser next to walk-in cooler at beginning of inspection. CDI - PIC repaired equipment by replacing dispenser’s batteries. Paper towels now available. Maintain equipment functional. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cut proteins stored in display case with temperatures between 45-46 degrees F. Refer to temperature chart. CDI - Items voluntarily discarded by PIC. -1.5-

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser unable to provide towels. Paper towels made provided by employee. Repair equipment. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towels available at hand washing sink. CDI - PIC restocked station with towels. -1-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed food debris on knife stored inside of wall mounted shelving unit. CDI - Utensil relocated to 3-compartment sink to be W/R/S. -0-

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 shelving in walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at handsink nearest 3 compartment sink. Repair sink.

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 floors in need of cleaning, with emphasis in walk-in units. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ground beef display case over stacked and some ground beef observed stored between 42-48 degrees F. CDI, several packages of ground beef found greater than 41 degrees F voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed wrapping pad torn.

4-501.11 Maintain equipment in good repair. - Observed one leaking handsink and a leak in condensation line in walk in cooler. Repair all leaks.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored over RTE country ham and over RTE ribs. Observed raw pork roast stored above RTE ribs. Observed raw chicken stored above raw beef. All violations of storage order was observed in the walk in cooler. CDI- PIC had an employee correct all storage order.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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. - Observed prep room at 60F. PIC stated cleaning occurs once a day or in between different cuts of meats. Ensure all food contact surfaces in prep room are clean at a frequency no greater than four hours. CDI- Education provided. No observation of cleaning frequency occurred just through conversation.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors open during the inspection with other non facility related items in the dumpster area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the new food code was adopted, no point deduction today. CDI - EHS educated PIC on need for plan and provided educational poster and written procedures.

4-501.11 Maintain equipment in good repair. - Ice buildup observed on shelving and floor of walk in freezer. Unit holding temperatures properly, but ice buildup indicates unit needs repairing to prevent buildup from occurring. Repair unit.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Hot water in 3 compartment sink only reaching 99F and needs to reach a minimum of 110F for active dishwashing. PIC placed emergency work order. EHS indicated to use 3 compartment sink in deli area to clean and sanitize dishes until water temp reached minimum of 110F. VR - Verification required within 10 days.

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. - Frozen raw chicken observed on walk floor of walk in freezer along with other debris. Clean floor frequently enough to prevent food debris.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed multiple boxes of raw ground turkey stored above ready-to-eat hams (whole, sliced, and diced) in walk-in cooler. CDI-PIC properly rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw ground beef, raw new York strip, and raw ribeye steaks improperly cold holding at customer display case. All products were being stored at the front of the display case and stacked. All products behind the front row were measured at 41F or below. CDI-PIC voluntarily discarded all products.EHS advised PIC that all products shall be 41F or below before they are stored in display case. This is the second repeat violation for cold holding. If this violation continues, EHS may require implementation of a risk control plan or other permit action.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster with side door open and top lid not in close position.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef steak cold holding above 41F at front display. CDI, voluntary discard by PIC.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwash sink by 3 compartment sink. PIC states they have not received paper towel shipments yet. CDI, PIC relocated roll of paper towels from an unused dispenser to hand wash sink dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Haddock fish cold holding above 41F at display case where ground beef and steak is held. PIC states fish has been there overnight. All other proteins at 41F. CDI, voluntary discard by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at back left handsink.CDI: Papertowels provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw poultry over raw beef in walk in and raw poultry over raw pork in display coolers. CDI: Items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored over ready to eat products in display coolers. CDI: Items reorganized. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat trays stored under boxes used for donation food. CDI: Boxes relocated to ensure no contamination of trays.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash bags and other items stored outside of dumpster. Items are not from the store and likely neighborhood trash.

2-102.12 Certified Food Protection Manager - C PIC at time of inspection is not a certified food protection manager. No store management present with food safety certification. Assistant manager who is certified food protection manager is not working today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef burgers stored directly above plant based burgers in customer display cooler. CDI - manager reorganized cooler so that plant based items on top

4-501.11 Maintain equipment in good repair. Observed hand sink near 3 part sink hanging slanted on wall such that water accumulates and stands in basin - moldy buildup present. Repair sink for proper drainage and clean. REPEAT Observed walk in cooler gaskets detached/hanging from door. Door appears to have damage around handle area and bottom corners. Repair door and/or gaskets to allow for proper sealing. REPEAT

4-501.11 Maintain equipment in good repair. Observed split gaskets to both the walk in cooler and walk in freezer door. Have replaced. Observed the hand sink next to the walk in cooler where it is not fully attached to the wall creating water to buildup in the sink compartment. Have repaired.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed buildup on tables attached to heat sealers from leaking packages of chicken, per food employee. PIC could not state cleaning schedule for these tables. -1-

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 dark buildup on floor in cold room under prep table and shelving. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat debris on meat trays stored over the cutting table in the meat room. -.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw meat case in defrost mode and foods cold holding at 49-63F. See temperature chart above. Ambient air thermometers were 49-51 in this section of the meat display. CDI - PIC instructed meat department manager to take warmer meats out of the case until case recovers. Meats were F 15 minutes after defrost cycle over. Maintenance on-site during inspection and case serviced during the inspection to put defrost cycle at a different time of day. -1.5-

6-302.11 Supply toilet tissue at each toilet. Observed no tissue in the rear women's restroom stall. -.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bratwurst stored directly above fully cooked, ready to eat hams. CDI- storage rearranged.

4-501.11 Maintain equipment in good repair. Observed a torn plastic curtain at the entryway to the walk in cooler. Cooler curtain was removed during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken drumsticks stored above pork loins in the walk in cooler and chicken kebabs stored above steak pinwheels at the customer cold wall. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken filets and ribeye steaks cold holding above 45F at the customer cold wall (see chart). CDI- items were relocated to the walk in cooler for cooling.

4-501.11 Maintain equipment in good repair. Observed a torn plastic cooler curtain at the entrance to the walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed a sanitizer bottle stored above ground pork on a prep. table. CDI- spray bottle was relocated.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwash sink. CDI-Empty container was replaced with a new soap container. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon entering, observed a plastic container stored on top of the hand wash sink. CDI-The container was moved.

4-501.11 Maintain equipment in good repair. Observed door and gaskets to the walk in cooler damaged. Needs to be repaired or replaced.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored over raw beef steaks in display case. CDI - PIC moved steaks. -1.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed chopper blade between knife rack and wall. Removed for washing and gave instruction.

4-501.11 Maintain equipment in good repair. Observed metal on cuber tines bent. Gave instruction to replace to avoid chipping blades.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cardboard adhered to shelving in walkin. Gave instruction to remove cardboard residue.

2-102.11 PIC demonstrates knowledge by being a certified food manager. 2-101.11 PIC shall be present during all hours of operation.-PF No PIC on duty.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair bottom of the doorframe inside meat department cooler.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed aprons and clothing articles set on the single service tray supplies. Do not store items on the single service trays or other customer service items.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed numerous raw meat and poultry items out of proper temperature on some sections of the display case. The case may be malfunctioning. -CDI Out of temperature items were pulled for discard. Items were measured to be 49F-54F in the case. 45F or less is required.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed numerous raw meat and poultry items out of proper temperature on some sections of the display case. The case may be malfunctioning. -CDI Out of temperature items were pulled for discard. Items were measured to be 49F-54F in the case. 45F or less is required.

3-307.11 Miscellaneous Sources of Contamination - C Observed improperly stored ground beef, packaged poultry, and packaged pork. Observed boxes of food stored on the floor of the freezer. Store all items properly to prevent cross contamination. Do not leave items on the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed handsink drainline to be leaking. Observed drain plug at the three compartment sink not to be sealing properly such that sanitizer will not leak out past the drain plug when the sink is full. Fix the drainlines and drain plugs such that they function properly.

2-102.12 Certified Food Protection Manager Observed no documentation of approved training. This will become a 2 point deduction on January 1, 2014.

5-205.11 Using a Handwashing Sink-Operation and Maintenance Observed the handsinks in the bathrooms not to be providing proper hot water. The handinks must all provide at least 100F hot water. C. Elmore will check back on the sinks on or around 1/6/2014. They must be able to provide at least 100F hot water by this date. -VR6-301.12 Hand Drying Provision Observed paper towels to not be available for use as they were stuck in the dispensers. Ensure that paper towels are always available for use. -CDI The dispesers were opened and paper towels provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation Observed ground meat to be stored over other lower cook temperature items such as fish and non-ground lamb. -CDI Items were moved.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Observed sanitizer in spray bottle to be near 0ppm. -CDI New sanitizer was provided. Always keep sanitizer at the proper concentration. Test it often to ensure proper strength.

3-307.11 Miscellaneous Sources of Contamination Observed a discharge from the freezer that is impacting the packaged food. Eliminate this discharge or cover the shelves such that the food on them does not continue to be impacted by the discarge.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking Observed improperly stored personal drink on food shelf. Keep personal drinks away from the commercial food.

2-102.12 Certified Food Protection ManagerObserved no documentation of ANSI approved training for the Person In Charge (PIC).

3-501.13 ThawingWhen thawing fish, ensure the air-tight packaging is opened such that air can reach the tissue of the fish to prevent the growth of anaerobic bacteria.

3-307.11 Miscellaneous Sources of ContaminationObserved packaged food items set on the floor of the walk-in freezer. Food items shall be kept on approved shelving that is at least 6 inches off of the floor.

2-303.11 Prohibition-JewelryObserved staff member to be wearing plastic and fiber braclets. Do not wear any such items from the elbow down except for simple metal band rings that have no inlays or cut-outs.