COMPARE FOODS MEAT MARKET

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only MM handwashing sinks blocked by rolling cart. Sink must stay accessible. CDI-cart moved

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Repeat- Observed tripe thawing in prep sink. Still partially frozen. Cold water coming out of tap at 82F. Thawing will need to be done under refrigeration. CDI-tripe put into walk in to thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensate hose dripping onto containers of meat in display case. Meat was tightly covered. Drain had worked loose. CDI-drain reattached so quit dripping.

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 opened containers of meat trays in back hallway exposed to the elements. Keep single service protected.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dirty trays and utensils washed in prep sink because 3-comp sink had meat in 2 of the compartments. staff told to use 3-comp sink so used empty vat to wash dishes. Blood and meat chunks visible in other 2 vats. CDI-3-comp sink W/R/S and utensils rewashed. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat cut during the day, still in cutting room, ambient 46F. Staff said they have not put the meat into the WIC because they are waiting for the evening cleaning staff to come clean the WIC floor first. Several meats >41F. CDI-put into WIC 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed tripe thawing in a water bath in 3-comp sink. CDI-tripe removed and moved to cooler.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed grinder blades stored in puddle on top of container, blades rusted.

4-501.11 Maintain equipment in good repair. Observed meat trolleys rusted.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed meat thawing in 3-comp sink. Sink not washed, rinsed, or sanitized before dirty utensils were introduced for cleaning.

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 no cleaning of equipment done during the day. Meat scraps and blood on every work surface and every piece of equipment used. Per GM, meat cutters come in and cut all meat, package etc. Staff comes in late afternoon and cleans everything including discarded meat scraps. Staff needs to clean up as they go along, especially since the cutting room is >41F.

5-205.15 Maintain a plumbing system in good repair. Repeat-Observed 3-comp sink does not hold water. Staff using paper wrapped in plastic. need stoppers to block drains while using sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm during inspection. CDI - Sanitizer repaired during inspection. Solution now dispensing at proper concentration. 1.5 pts. 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

4-101.19/4-202.16 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 various pieces of cardboard being used to stabilize tables heavily soaked with unknown liquid during inspection. Removal necessary to preclude pest harborage. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed all three drains in three compartment sink unable to properly seal to retain wash solution, rinse water, or sanitizer during inspection. Imminent repair necessary. Facility to utilize three compartment sink in conjoined seafood department until repair. 1 pt.

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 large indent in floor retaining water and food debris during inspection. Repair necessary to preclude pest harborage. 0 pts.

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 raw chicken being stored above raw beef in display case during inspection. Observed repackaged raw ground beef being stored above repackaged whole muscle beef in WIF. CDI - PIC reordered storage. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on top of a prep surface.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed marinated chicken, Chicharrones, taco meat and beef loin packaged onsite without ingredients label. Improvements have been made from previous inspection due to most label stickers being corrected.

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 meat stored underneath a leaking walk-in freezer. EHS observed significant dripping during inspection.

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 a broken metal plate entering the walk-in freezer and the entire walk-in freezer floor rusting.

6-303.11 Provide required lighting intensity. Walk-in cooler shall have 10ft candles of light. Observed 5ft candles of light in the walk-in cooler due to the strength of light bulbs used. Manager stated that he will be switching the lights out with LED bulbs.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo stored above ready-to-eat ham on the self-service storage shelves. Observed one box chicken stored above ham in the walk-in cooler. CDI - Item was moved to the correct order. Improvements made from previous inspection.

REPEAT 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed fajita mix, taco mix, and chopped chorizo packaged onsite without ingredients label.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk on top of the 3-comp sink.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles entering the walk-in freezer and the entire walk-in freezer floor rusting.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chorizo stored above ready-to-eat salami on the self-service storage shelves. CDI - Item was moved to the correct order. Improvements made from previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical with no label. CDI - Item was labeled during inspection.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed fajita mix, taco mix, and chopped chorizo packaged onsite without ingredients label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with bracelets and watches.

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 large stacks of styrofoam packaging plates without their sleeves. Some showed signs of contamination from meat or spices. CDI - Contaminated plates were voluntarily discarded.

REPEAT 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. Observed rusting walk-in cooler shelves. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk on top of the 3-comp sink.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the back kitchen hand sink.

REPEAT 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 the entire floor of the walk-in freezer rusting. Observed low grouting around the tiles next to the 3-comp sink and a few missing tiles. Observed broken cove tiles inside of the walk-in cooler and wall damage next to the walk-in cooler door.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored above ready-to-eat chicken nuggets in the self-service line. 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 raw chorizo stored above whole muscle steak in the display case. Observed ground beef stored above whole muscle steak in the walk-in cooler. CDI - All items were moved to the correct order.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board behind the display case with deep cuts and stains. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3-comp sink separating from the wall and caulking. Needs to be re-caulked. 4-501.11 Maintain equipment in good repair. Observed the walk-in freezer door with damage at the bottom that is causing a large build-up of ice. Observed missing hose for the sanitizer dispenser for the 3-comp sink. CDI - Employee was able to find a spare hose to attach.

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 the entire floor of the walk-in cooler rusting. Observed low grouting around the tiles next to the 3-comp sink.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a non-shatter proof bulb inside of the Chicharron case.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink in prep room. CDI - Paper towel was added.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw pork in direct contact with shelving. CDI - Item discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple items inside the prep room above 41F, that were removed from the display case for cleaning. CDI - Items were moved to the WIC for rapid cooling.

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 utensils with no handle being used to scoop seasoning and marinade completely submerged in contents of container. CDI - Items were removed.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed three oxtails in walk-in freezer unwrapped. PIC stated items were to be discarded. CDI - items were discarded. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed large plastic containers stored in front of hand sink. CDI- PIC moved large containers.

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 raw chicken breast and chicken wings stored above raw beef in display case. CDI- PIC was able to correct the storage order. For more information on food storage order 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 - REPEAT- Observed raw chicken breast, raw chicken wings, raw pork, raw beef, and raw steak all above 41F. See temp chart. CDI- PIC was able to place items in wif to quickly cool since had been placed in the display case less than 2 hrs according to PIC. 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. REPEAT- Observed single service trays, plastic wrap and paper towels stored on shelving and prep table with meat blood spatter on them.

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. REPEAT- Observed minor build up on interior of meat cases that are accessed by employees for customers. Ensure more frequent cleaning. NOTE: Point deduction remains the same since observation is noted to be an improvement from last inspection. However, if the violation is noted during the next inspection point deduction will increase.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. REPEAT- Floors shall be non-absorbent in areas subject to moisture. Observed some cracked and damaged floor tiles in front of walk in freezer and throughout the prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat saw used for beef with very minor build up on the wheel. Meat saw was clean, per PIC. Ensure more thorough cleaning. CDI: Saw cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some chicken items overstocked in two cases. This prevented the air curtain from properly maintaining temperatures within the case. Chicken was over 41F. CDI: Items were just placed out in the case within the last hour so products were placed in the walk in freezer to rapidly cool. EHS and PIC discussed training staff to maintain food items below the air curtain.

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 service trays stored on shelving with meat blood spatter on them. EHS recommends leaving the trays in the plastic sleeves to prevent contamination.

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 significant build up on interior of meat cases that are accessed by employees for customers. Ensure more frequent cleaning.

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 cracked floor tiles in front of walk in freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed used paper towels stored in the hand sink by the 3 comp sink. CDI: paper towel removed 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink inaccessible from an unused trash can placed in front of it. CDI: trash can moved. REPEAT VIOLATION -2-

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 pink/black buildup in certain areas of the ceiling tiles. -0.5-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employees shaker cup on prep station. CUp was removed during the inspection. Ensure that all employee drinks have lids and straws.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed an employee wash gloves under hand washing sink. Employee was made aware that hand washing a sink may only be used for hand washing only. CDI- Employee was education on proper disposable gloves use and when to change.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked with a cart. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. No soap provided upon arrival to hand washing .

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination.Observed single service trays stored on the ground during inspection. Ensure single service items were placed on bottom reach in shelf.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak inside of refrigerated room under hand wash sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee hoodie.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at meat room hand sinks CDI-EHS provided PIC with handwashing signage to post.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items such as beef chuck above temperature threshold of 41F. PIC stated the display case is currently recovering for defrost mode at 8 o'clock. PIC was informed to move defrost times to less busy times of the day where temperature would not be an issue.

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 accumulation of food debris on walls and ceiling tiles throughout the meat room. Observed accumulation of dust on vent covers within the meat room. EHS recommends increasing the cleaning frequency to avoid accumulation of food debris and dust

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed bulk packaged foods inside of display case above temperature threshold.(See temperature chart). Foods were moved to walk in unit to fully cool. (CDI)

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 a large container of beef tightly packed in a plastic bag inside of display case. Beef was recently cut and placed directly inside without prior cooling. Ensure that foods cooling have air flow to properly allow foods to cool at a faster rate. Foods were moved to walk in freezer to cool at a faster rate. (CDI)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple in the back room cutting without hair net or hats present upon arrival.(CDI)

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed some single service trays left open-ended during the inspection. Trays were inverted during walkthrough. (CDI)

4-501.11 Maintain equipment in good repair. Observed walk in meat cutting room not in working order. Maintenance was on the scene before arrival and were already working on the issue. Owners were told to bring out smaller amounts to cut at a time and quickly return back to walk in units. Observed case doors that are cracked and missing parts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and microbial growth on display doors.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several damaged floor tiles in meat room. Repair or replace the damaged floor tiles.

2-102.11 Demonstration - C- PIC shall demonstrate knowledge by being a certified food protection manager. PIC that accompanied EHS during inspection was unable to produce their certified food protection manager certificate. He produced his expired ServSafe certificate (2019), but stated his current certificate is locked in a cabinet and he does not have the key. PIC is required to have an active CFPM certificate.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at meat room hand sinks and employee restrooms. CDI-EHS provided PIC with handwashing signage to post.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken stored above raw ground beef in walk-in cooler. Observed raw chicken liver stored above raw pork in walk-in cooler. Separate the different types of raw animal foods. CDI-PIC properly rearranged the identified storage issues. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several uncovered and opened boxes of raw meats and poultry items in walk-in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre-cooked Colombian sausage holding a temperatures greater than 41F in cold holding meat case (see temp log for temperature). CDI- PIC voluntarily discarded. Observed raw beef, raw pork, and raw chicken throughout customer cold holding display cold holding at temperatures between 41F-50F. The display case ambient temperature ranged from 36-41F throughout the unit. Per PIC, all food items were put out at 41F or below. EHS observed the customer display case overpacked with raw proteins. EHS observed items located in the front of the unit ranging from 44-50F and back of unit 38-41F. CDI-PIC reduced the quantity of raw proteins throughout the unit and placed the raw proteins in the freezer to cool to temperatures below 41F. PIC and store GM stated they will continue to reduce the quantity of proteins in the customer display case until they can have the unit serviced. Maintenance arrived during inspection to inspect unit and stated he turned the unit down to 28F. He stated the air flows from the back of the unit. EHS explained to PIC that all food items shall be cold holding at 41F or below at all times.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed precooked, unpackaged Colombian sausage in meat case without date mark which were prepared on 05-31-2021. CDI-PIC voluntarily discarded the items.

7-201.11 Store toxic materials to avoid contamination. -P Observed two chemical spray bottles stored directly next to a package of a raw pork shoulder. CDI-PIC properly stored the chemical bottles to avoid contamination.

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 a large container of tripe stacked in deep portions cooling in walk-in cooler. The product remained the same temperature after taking two temperatures 1 and 15 mins apart. CDI-PIC stated he will move product to freezer to rapidly cool.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed several knives stored clean between the wall and prep sink in front service area. Store utensils in a clean place in-between use.

4-101.19 Nonfood-Contact Surfaces - C Observed bins used to store packaged raw proteins with broken and chip surfaces not allowing proper cleaning. Non-food contact surfaces shall be constructed of a smooth material. Repair or replace all damaged bins. 4-501.11 Maintain equipment in good repair. Observed moisture build up between meat case glass doors. Fix moisture issue or replace affected doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and microbial growth on doors of meat cold holding case. REPEAT-increase cleaning frequency to avoid accumulation of food debris.

5-203.14 Backflow Prevention Device, When Required - P Observed no backflow prevention device at both the market and the front service area hose bibb (attached to the chemical dispensing units used to clean equipment, etc.). Install a backflow prevention device (Dual check with atmospheric vent/ASSE 1012 for continuous pressure) at each hose bibb/water supply connection unless information from the manufacturer (Rushing easy foam Pangea unit) can be provided stating built-in backflow prevention is present. The Verification is required no later than 06/12/2021 to confirm evidence of appropriate backflow prevention.

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 rusted and damaged ceiling tiles throughout meat room. Repair or replace all ceiling tiles as needed. 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 accumulation of food debris on walls and ceiling tiles throughout the meat room. Observed accumulation of dust on vent covers within the meat room. EHS recommends increasing the cleaning frequency to avoid accumulation of food debris and dust. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed several damaged floor tiles in meat room. Repair or replace the damaged floor tiles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed doors on meat case in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling panels in meat room in need of replacement.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs in chicharrone case not shielded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous boxes of meat stored on floor of walk in freezer. Recommend maintaining organized storage in refrigeration units. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and metal shelving in meat display case in need of cleaning. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed leaking pvc pipe under three comp sink being held together by plastic wrapping. PIC stated that the pvc pipe is scheduled for repair. -1 points-

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 meat residues on walls around prep areas, on door ways, and on floor behind shelving and equipment. Recommend higher frequency of cleaning. -0.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer empty at time of inspection. CDI refilled sanitzer.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler broken and in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in use at time of inspection in need of resurfacing or replacement. CDI PIC had new cutting boards and switched them out.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceilings not smooth and easily cleanable.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Knives and equipment stored inside handsink basin and sink blocked by hose. CDI: all equipment removed and hose relocated.

General Comment: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Ready to eat pork chop processed yesterday with no date inside meat case. CDI; properly dated.

Repeat: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Quat sanitizer spray bottle not labeled. CDI: labeled properly. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Quat sanitizer in spray bottle too strong for FCS (above 400ppm). CDI: diluted to proper concentration.

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays found stored on floor inside meat prep area. Bluetooth speaker found stored on top of unprotected meat trays.

Repeat; 4-501.11 Maintain equipment in good repair. Walk-in freezer gasket has been replaced. Continue to work on replacing damaged meat trays. Replace rusted parts to saw machine not in use at this time. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards found with deep cuts and worn at front and back prep tables. Facility in process of replacing all cutting boards. Improvement noted.

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 some cracked floor and baseboard tiles. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors in need of regrouting. Ceiling has been repainted. Ceiling will be repainted once again to ensure smooth and easily cleanable. Improvement noted.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee water stored on surface above back prep area. CDI: drink discarded.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw turkey stored above ground beef inside walk-in cooler. CDI: storage order was rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and turkey stored above salami and other ready to eat foods inside walk-in cooler. CDI: storage order was rearranged.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemical bottle stored at back area at food service equipment and 2 bottles one stainless steel cleaner and another bottle of cleaner stored at front prep area above prep sink. CDI: relocated to chemical shelf.

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service meat trays unprotected on shelves and with meat debris.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at front and back meat area with deep cuts. 4-501.11 Maintain equipment in good repair. Observed severely torn gasket on walk-in freezer. Observed meat trays cracked and damaged. Improvement noted. Observed stained doors to meat case have been replaced.

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 ceiling paint chipping/stained and broken floor and baseboard tiles. Observed floors inside meat cutting room in need of regrouting.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle at 50ppm. CDI: dumped and refilled to proper concentration of 200ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat debris remaining on saw machine blades and cuber blades. Manager stated that this equipment is not being used. CDI: directed to clean and store away.

Repeat: 7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals stored on back shelf with seasonings and other food service items and at front prep area above prep sink. CDI: relocated to chemical shelf.

General Comment: 3-501.13 Use approved thawing methods. Observed chicken thawing improperly inside 3-comp sink. Removed from sink

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service meat trays unprotected on shelves and with meat debris.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at front and back meat area with deep cuts. 4-501.11 Maintain equipment in good repair. Observed severely torn gasket on walk-in freezer causing it to stick and making it difficult to open. Observed meat trays cracked and damaged. Observed doors to meat case with heavy green build-up that can no longer be cleaned. Observed rust on blades from saw machine that is not being used.

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 ceiling paint chipping/stained and broken floor and baseboard tiles. Observed floors inside meat cutting room in need of regrouting. .

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats/jackets/apron stored on back storage shelf with single service items and other food service items

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drinks observed stored stored on cutting boards inside meatroom. CDI: drinks relocated.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle at 0ppm. CDI: dumped and refilled to proper concentration of 200ppm.

7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals stored on back shelf with seasonings and other food service items. CDI: relocated to chemical shelf.

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at front meat area with deep cuts. 4-501.11 Maintain equipment in good repair. Observed severely torn gasket on walk-in freezer causing it to stick and making it difficult to open. Observed meat trays cracked and damaged.

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 ceiling paint chipping and broken baseboard tiles. 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 fan covers inside meat room.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed book bags stored on back storage shelf with single service items and other food service items.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Raw chicken observed piled up inside handsink in meatroom. CDI: chicken removed and discarded: handsink washed, rinse, and sanitized. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels available at handsink in meatroom. CDI: paper towels stocked.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Raw chicken and tripe observed stored inside 3-comp sink. CDI: removed and 3-comp sink was in the process of being washed, rinsed, and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat trays and containers observed with meat debris stored as clean on table next to sanitize side of sink. CDI: items removed to be cleaned.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Meat trays were observed wet stacked in meat room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Meat trays observed stored in plastic sleeves on the floor of meatroom. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Meat trays observed stored on shelves unprotected with meat debris on sides.

Repeat: 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. Meat trays stored on table in meatroom observed with cracks. Replace. 4-501.11 Maintain equipment in good repair. Repair broken saw machine in meatroom.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean outside of seasoning containers observed with build-up. Clean tracks of meat case.

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. Replace/Repair broken baseboard tiles in meatroom and walk-in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed hot water not working during inspection . CDI repaired and reaching 115 degrees

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water not working during inspection . CDI water repaired by end of inspection and reaching 115 degrees.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed front cutting board in need of replacement or resurfacing.

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 ceiling molded in meat room.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in front meat cutting area in need of replacement or resurfacing. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of equipment on front meat display case in need of cleaning due build up of food debris.

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 ceiling tiles soiled with black debris near three comparment sink . Repeat

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash unable to reach 100 degrees. CDI repaired by end of inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing or replacement.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed water unable to reach 110 degrees required for handwashing. at time of inspection. CDI water back up to temp at end of inspection. Most likely capacity issue.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water unable to meet peak demands. 10 day verificaiton required.

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 walls and ceiling in need of cleaning. repeat

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light in chicharone case unshielded .

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 meat trays broken and cracked discard broken trays and replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of resurfacing or 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. Observed ceiling in meat room with build up of food debris from saws and rear area near 3 compartment sink observed to have growth of mold on ceiling.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light in chicarones storage case not shielded. Repeat violation.

5-202.12 Provide at least 100F water at handsinks.-Pf Water in men's restroom was recorded at 83F. VR.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef and chicken at customer station holding above 45F (see chart). PIC suspected it was because unit was in defrost mode. Possible products were stacked too high. CDI- Products were brought to WIC to cool down.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a persona set of keys stored on beef prep table. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light in box of fried porkskin was not shielded. Provide light-shield.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser broken and not providing paper towels. CDI- Repair man fixed dispenser and it was dispensing paper towels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed knives stored wet. Air dry before storing. No points deducted.

| 5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed pipes from handwash sink and 3 comp. sink draining directly into drain with no air gap. Provide air gap to prevent backflow. VR.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Paper towel dispenser was not working. CDI- Dispenser fixed.

3-501.16 TCS foods being cold-held shall be held at a temperature of 45F or less -P Observed packaged multiple packaged raw chicken at customer self-service case with temperatures slightly above 45F (47-50F). CDI- Chicken was being overstacked and PIC removed top layer of chicken and brought them to cooler to cool.

7-201.11 Toxic materials shall be stored so they can not contaminate food -P Observed sanitizer spray bottles stored directly above prep table of raw meat. CDI- Bottle was moved to lower portion of prep table.

5-202.12 Provide at least 100F water at handsinks.-Pf - Observed water in the women's restroom only reaching 72F. Faucets are broken and only the cold turns on. Repair sink and maintain at least 100F.

3-501.13 Use approved thawing methods. - Observed chicken thawing in standing water on the drainboard of the 3 comp sink. Thaw under cold running water or in the walk in cooler.

4-501.11 Maintain equipment in good repair. - Observed the drain plug on the sanitizer vat of the 3 comp sink not working. Facility is stuffing paper towels down in there to stop the water. Repair sink. Observed a split gasket on the freezer door Replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed meat residue on the freezer gasket. Clean gasket.

5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the hand sink. Repair leak.

6-301.14 Post a handwash sign at each handsink. Observed missing handwash sign. CDI- supplied signs in Spanish.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed top and front of stack items above 45 F in meat / poultry aisle case. CDI- Front and top items pulled and sent to freezer for rapid cooling.

He 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility doesnot have a thin probe thermometer. VR needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed constant condensation leak in center of cutting room. Carts of cut meats, packaged and unpackaged, potentially affected by leak. Repair.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards at front cutting area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed green algae growth in sliding glass panels on meat case. Observed pink slime build-up on sides of meat case from leaking condensate from interior.

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. Floors of meat cutting room gouged, and with broken tiles.

Observed fully cooked packaged chicken nuggets commingled with raw chicken. CDI BY PIC REMOVING CHICKEN NUGGETS.

.Observed some food splatter on shelving racks above prep sink at front display counter. Observed some splatter present on underside surface of cooling coils in meat display unit.Observed some meat on deli door tracks. CLEAN

2-102.12 Certified Food Protection Manager(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM.OBSERVED NO PIC WITH SERVSAFE OR ANSI-ACCREDITED EQUIVALENT ONSITE. OBTAIN FOOD SAFETY TRAINING CERTIFICATION TO AVOID 2PT DEDUCTION.

6-301.11 Handwashing Cleanser, AvailabilityEach HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap.PfOBSERVED HANDSOAP DISPENSER AT HANDSINK IN MEAT PREP ROOM TO HAVE SANITIZER IN IT, RATHER THAN HANDSOAP. CDI BY PIC HAVING STAFF REPLACE WITH HANDSOAP REFILL.

7-204.11 Sanitizers, Criteria-ChemicalsChemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). POBSERVED BOTTLE OF QUAT SANITIZER IN MEAT PREP ROOM TESTING AT 0PPM PER INSPECTOR'S QUAT TEST STRIPS. CDI BY STAFF EMPTYING BOTTLE AND REFILLING WITH CORRECTLY CONCENTRATED QUAT SANITIZER (200PPM)7-201.11 Separation-StoragePOISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLESOBSERVED ISOPROPYL ALCOHOL STORED ON LEDGE OF WINDOW IN MEAT PREP ROOM, ABOVE PREP TABLE. CDI BY RELOCATING ALCOHOL. (ALCOHOL IS USED TO CLEAN LABEL MAKER FEEDER)

4-202.11 Food-Contact Surfaces-Cleanability4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTOBSERVED SEVERAL MEAT TRAYS WITH SIGNIFICANT SIGNS OFF PLASTIC CHIPPING ON CORNERS. REPLACE CHIPPED MEAT TRAYS.

6-501.12 Cleaning, Frequency and Restrictions(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.OBSERVED DEBRIS AND FOOD SPILLAGE ON WALK-IN FREEZER FLOOR. CLEAN FLOOR

6-202.11 Light Bulbs, Protective Shielding6-303.11 Intensity-LightingOBSERVED LIGHT FIXTURE IN MEAT PREP ROOM ABOVE PREP TABLE, STARTING TO DETTACH AND HANG FROM CEILING. SECURE FIXTURE BACK TO THE BASEOBSERVED ONE BLOWN LIGHTBULB IN WALK-IN FREEZER. REPLACE BLOWN LIGHTBULB.

2-102.12 Certified Food Protection ManagerPIC does not have food safety certification. Obtain Ansi accredited food safety training with certificate to avoid 2pt deduction.

3-304.14 Wiping Cloths, Use LimitationStore wiping cloths in sanitizer in between use. OBSERVED SEVERAL WIPING CLOTHS RESTING ON CUTTING BOARDS IN MEAT MARKET AREA. CDI BY PIC DISCARDING SOILED CLOTHS

4-602.13 Nonfood Contact SurfacesMaintain nonFood contact surfaces clean.OBSERVED SOME DEBRIS COLLECTING IN DELI DOOR TRACKS ON MEAT DISPLAY UNIT. CLEAN

2-102.12 Certified Food Protection ManagerOBSERVED P.I.C. NOT TO HAVE SERVSAFE. OBTAIN SERVSAFE OR ANSI-EQUIVALENT PRIOR TO 1/1/2014 TO AVOID 2PT DEDUCTION.

3-305.11 Food Storage-Preventing Contamination from the PremisesObserved meat exposed to possible drip contamination in meat display unit (Underside soiled in upper interior of meat display unit). Observed frozen pig ears exposed in open bag in walk-in freezer with another box stored on top.

3-304.14 Wiping Cloths, Use LimitationObserved multiple wiping cloths resting on surfaces throughout facility. STORE WIPING CLOTHS IN SANITIZER OR DISCARD AFTER EACH USE.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Observed single service meat trays stored on soiled cardboard liners in meat prep room. Observed several stacks of meat trays with debris present on outside. DO NOT USE ABSORBENT MATERIAL TO LINE SHELVES AND KEEP TRAYS IN PROTECTIVE SLEEVE TO PREVENT BUILD-UP OF DEBRIS.

4-602.13 Nonfood Contact SurfacesObserved undersides of upper interior of meat display units to be soiled. VR - Verification Required to ensure underside is clean.Observed some meat debris on refrigerator shelving. CLEAN

6-501.12 Cleaning, Frequency and RestrictionsObserved pink splatter on ceilings in meat prep room. Observed black residue on walls and base strips around prep sink at front counter. CLEAN ALL ITEMS

OBSERVED P.I.C. NOT TO HAVE SERVSAFE. OBTAIN SERVSAFE OR ANSI-EQUIVALENT PRIOR TO 1/1/2014 TO AVOID 2PT DEDUCTION.

OBSERVED KNIFE RESTING IN HANDSINK IN PREP ROOM. CDI BY REMOVING KNIFE AND REMINDING STAFF TO ONLY WASH HANDS AT HANDSINK.

OBSERVED FLY PAPER STRIP POSITIONED OVER PREP SINK WITH DEAD FLIES PRESENT. POSITION FLY PAPER IN LOCATION WHERE IT IS NOT OVER FOOD OR FOOD CONTACT EQUIPMENT. VERIFICATION REQUIRED TO ENSURE STRIP IS POSITIONED ELSEWHERE.

OBSERVED FOOD DEBRIS AND SPILLAGE ON DOOR TRACKS OF MEAT DISPLAY UNIT. OBSERVED PINK RESIDUE COLLECTING ON OVERHEAD VENTILATION UNIT IN MEAT PREP ROOM. CLEAN ALL ITEMS

OBSERVED DRAIN PIPE FOR HANDSINK IN MEAT PREP ROOM TO BE COMPLETELY DETACHED. SINK WILL BE REPAIRED BY CLOSE OF BUSINESS TODAY. VERIFICATION REQUIRED TO ENSURE PIPE HAS BEEN REPAIRED.