COMPARE FOODS MARKET

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands, after washing hands used clean hands to turn off faucets without barrier. CDI..PIC had employee re-wash hands and use barrier. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed shopping cart of meat blocking hand washing sink. CDI..PIC moved shopping cart of meat.

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 heating pads on sealing machine in need of 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 walls throughout in need of wiping down. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed a food employee come in from dumpster, took gloves off and donned new gloves without a hand wash. PIC informed food employee to wash hands then don new gloves. Also observed same Food employee wash hands, then used clean hands then turned off the faucet without barrier. CDI. PIC instructed the food employee to wash their hands and turn off the faucet with a barrier.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Food debris was observed in the hand sink. CDI. Hand sink was cleaned out.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed two large buckets full of raw meat sitting directly on the floor in the WIF. CDI. Food employee relocated the meat off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp wiping cloths resting on food prep surfaces. Damp wiping clothes should be held in sanitizer buckets when not in use.

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 shelf with single service trays with dust accumulation and needing to be wiped down.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. EHS observed a connected hose with the sprayer lying in the mop sink. CDI. Food employee lifted the sprayer so it was not resting on the floor. 5-205.15 Maintain a plumbing system in good repair. EHS observed significant leaking from the hand-wash sink near the three compartment. Water was actively pooling on the floor and needed to be squeegeed into a drain.

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. EHS observed cardboard on the floor in the food prep area being used as a mat to stand on. CDI. PIC had the cardboard removed. 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. EHS observed ice buildup on the freezer condenser over food. Ice should be removed or food should be relocated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible 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 chicken above 41F.. CDI.. PIC moved chicken to WIC. Chicken cooled down within 5mins. EHS didn’t escalate points due to it being only one item. 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 .

4-903.11(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 serving trays stored facing up. CDI.. Serving trays were stored facing down during inspection.

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 grooves of display case with visible debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found cheeses and deli meats in small deli case above 41.0 F. Refer to temperature chart. CDI- All pulled from service and discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Queso fresco cut in-house was not dated in deli case. CDI- all voluntarily discarded. 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 : See comment above. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Single service packing trays out of protective covering with some splatter attached. Discarded.

4-501.11 Maintain equipment in good repair. Small deli display case apparently not holding TCS foods in proper temperature. !0 day return visit to check on maintenance.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observation: EHS observed the hot water at 3 comp sink and adjacent hand sink to fluctuate from 113 F to 79.0 F, eventually settling at around 82.0 F. Water of at least 110.0 F should be readily available at the 3-comp sink, and water of 100.0 F readily available at two hand sinks. 10-DAY VR REQUIRED to check on adjustment of hot water temperatures. Facility has one Rinnai tankless heater for the meat market.

5-205.15 Maintain a plumbing system in good repair. PVC dis connected below service counter handsink. Water running onto floor when water faucets turn on. Call made to maintenance for reconnection. Reconnection done while on site.

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. Splatter on walls of cutting room. 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. some damage to floor of cutting room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.: Pork saw with residue on interior of lower blade housing. CDI- cleaning began while on site. 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 .

4-601.11(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. Some meat residue on WIC shelving at cutting room. Exteriors of storage tubs in WIC need 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. Walk-in cooler for storing received meats with floor significantly damaged. Some repairs have been done, continue until entire floor is repaired.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observation: EHS observed there was no soap provided at the handsink by the display case. There was only hand sanitizer. CDI: Food employee replaced the hand soap for the handsink.

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 Observation: EHS observed marinated chicken and chicken breast held in the meat display case that was above 41F. PIC stated the items had been prepped and placed in the display case about 30 minutes prior. The temperature in the middle of both products was 41F. CDI: PIC moved items into walk-in cooler to reach 41F before placing them back in the display case. Make sure all products cool to 41F before placing in display case. Observation: EHS observed three ham chubs in the ham/cheese display case that were holding at 43F. Food employee stated the items had been removed from the case about 15 minutes prior to slice for a customer. CDI: Food employee placed the items in the walk-in freezer to cool to 41F before putting them back in the display case. 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 .

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. Observation: EHS observed rust on the shelves in the walk-in cooler.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observation: EHS observed the hot water in the 3-comparmtnet sink reached 105F then began to fluctuate. Rising and dropping, ranging from 55F to 105F. 10-DAY VR REQUIRED.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observation: EHS observed food debris on the ground outside of the dumpsters. PIC stated they clean outside the dumpsters approximately 2x a week .

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. Observation: EHS observed damage to the floor in the pork/beef walk-in freezer. Repair the floor. Observation: EHS observed wall damage in the walk-in cooler attached to the meat market. Repair wall.

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. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Clam shell containers of house cut cheeses in grab n go not labeled as required. Cheese contains milk according to bulk label. Verification of correction within 10 days.

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. Single service packing trays out of protective covering with some splatter attached.

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. Floor of cutting room with damage floor tiles. Absorbent ceiling tiles in cutting / packing room damaged from leaks. Replace with smooth cleanable tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Interior of grinder soiled with dried meat residue at joints with grind shaft and grinder cavity. CDI- cleaning began while on site. 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: found cheeses and deli meats in small deli case above 41.0 F. Refer to temperature chart. CDI- All pulled from service and discarded. 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 .

4-501.11 Maintain equipment in good repair. Shelving in WIC beginning to rust. Replaces or re-surface as needed.

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. Dust build-up on fan covers of ventilation system in cutting room. Covers are above prep tables. Clean covers more frequently.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employee reached into soapy water at 3-comp to get cutting utensil. Employee rinsed but did not sanitize cutting utensil. When corrected by EHS, employee went back to work station to work with food without discarding gloves. CDI- PIC stopped employee and gloves were discarded. Train employees on when to change gloves.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P: Employee removed cutting utensil from soapy water, rinsed, but did not sanitize before intending to use cutting utensil. CDI- cutting utensil sanitized in approved sanitizer in 3-comp 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 .

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. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Clam shell containers of house cut cheeses in grab n go not labeled as required. Cheese contains milk according to bulk label. Verification of correction within 1o days.

5-205.15 Maintain a plumbing system in good repair. PVC plumbing at service counter hand sink with leak. Repair promptly.

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. Floor of cutting room with damage floor tiles.

6-301.14 Post a handwash sign at each hand sink. Newly renovated restrooms do not have hand washing signs. CDI- gave facility hand washing signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged meats in customer aisle over stacked. Packages at exposed ends of stacks holding above 41.0 F. Racks of ribs in floor unit holding above 41.0 F. End stack packages pulled from sale and taken back to WIC. Ribs discard. 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 .

5-501.17 Provide a covered waste bin in female restrooms. No permanent covered waste bin in female restroom. Restrooms newly renovated this week.

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. Splatter on walls in cutting and ceiling in cutting room. Dust accumulated on vents.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility has compliant copy of Employee Health Policy posted but EHP in new employee packet is outdated. CDI- sent compliant, updated form to facility. Replace current form with new form. For more information on employee health policy, please visit: http://meck.co/FoodSafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No means of drying hands at front hand sink at deli area. Towel roll provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Interior of grinder soiled with dried meat residue at joints with grind shaft and grinder cavity. CDI- cleaning taking place while on site. 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 Packages of Queso fresco and crema holding 43.0 F at top of stacks as well as some on bottom of stacks. CDI- all voluntarily discarded. Call made to service company. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Queso fresco cut and packaged in-house is dated with 9-day date marking system. CDI- all voluntarily discarded. Re-set labels to be printed reflecting six calendar days from day of cutting. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Heavy build up on shelves above meat saw at right side of cutting room.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bin conveniently located at deli area hand sink.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Ceiling above 3-compartment sink is not smooth and easily cleanable due to missing ceiling tile. Replace missing tile to protect 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. Some damaged floor tiles in cutting room. Towel dispenser at front hand sink damaged and not functional.

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. Found raw turkey products house packaged, in display over raw pork. Discussion with staff about proper storage for raw proteins. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Interior of grinder soiled with dried meat residue at joints with grind shaft and grinder cavity. CDI- cleaning taking place while on site. 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 .

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. Damaged tiles have been addressed since last inspection. Recent damage noted to tile floor. Repair as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: House packaged cow skin stored over fully cooked hams and pork in customer service case. CDI- skins moved to beef section. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Interior of grinder soiled with dried meat residue at joints with grind shaft and grinder cavity. Meat saw out-of -use temporarily has dried meat residue on saw blade. CDI- cleaning taking place while on site. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Determined Requeson Cremona la Chona (similar to ricotta cheese) date marked for 8 days. One package of Mexican soft cheese not date marked. CDI- discard un marked package and reprinted Requeson labels to reflect 7 day expiration. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Build-up on exteriors and interiors of front display cases. General cleaning of non-food contact surfaces throughout facility needed.

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. Broken and damaged areas of packing room floor. Damaged floor tiles behind deli case. Towel dispensers in poor repair at hand sinks.

6-301.14 Post a handwash sign at each hand sink. No sign at deli area slicing station. CDI- gave facility handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Upon entry, no hand towels at 3 comp sink handsink. CDI- towels supplied.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Employee wearing gloves handled meat, then touched scale to ring up sale, returned to handling meat with no glove change. discussion on using discardable barrier to touch scale or register, then returning to handling same species of meat with same gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Some packaged raw meats in customer self service aisle above 41.0 F. Packages above 41.0 F were the front packages, out side of cold air circulation. CDI- front packages moved back to WIC. 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 .

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: Facility receives packaged pico from Compare Foods Express at 201 Arrowwood Rd. Sell by date on pico labels was 5/20. CDI- Product pulled and discarded voluntarily. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee wearing watch on wrist.

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. Dust on vents in cutting room. Build-up on exteriors and interiors of front display cases.

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. Broken and damaged areas of packing room floor.

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: Sent approved procedures in English and Spanish via email.

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. For more information on food storage order please visit: http://meck.co/FoodSafety: Various raw meats not separated horizontally by barriers or other means. Some trays of goat, pork, beef at service counter in contact with each other without dividers. CDI- dividers installed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Rear door of meat cutting and packing room open to outside.

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. Broken and damaged areas of packing room floor.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Hand towels not accessible for hand washing. Towel roll not installed in dispenser correctly. CDI- towel rolls re-installed to dispense from dispensers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Head cheese in deli case 45F. Some packaged meats on customer aisles 43F and above. All packages were the one at top or end of stack, exposed to ambient air of building. CDI- staff began rotating end packages to other end of stack that was exposed to refrigerated air.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found opened chubs of deli ham not date marked. CDI- voluntarily discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Through conversation with meat manager, determined solution in bottle labeled as hard surface cleaner is used for cleaning large cutting boards. Though bottle was labeled as hard surface cleaner, PIC stated sanitizer solution is placed in the bottle labeled as cleaner. CDI- directed to discard incorrectly labeled bottles, and to use bottles labeled as sanitizer on cutting boards.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some drain and house flies in facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried meat residue on non-food contact surfaces of deli meat slicer.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Splatter on walls in facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: soiled wiping cloth stored on handsink, impeding handwashing. CDI- removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at counter hand sink. CDI- soap provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Cuber blades said to be clean, had meat residue persisting between the blades. Sent back to cleaning process. Return visit within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged meats in customer self serve cases holding above 41F. Packages were over-stocked in small areas. Packages exposed to ambient air were above 41F. Affected packages moved back to walk-in. Remaining packages pushed to rear of case. Return visit within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened deli ham chubs dated with 8-day system on label. PIC stated chubs are discarded on the evening of the 7th day. found Queso fresco and Queso campesino dated beyond 7 or 8 days, opened today. Allowed to re-date based on 7 days from today. Return visit within 10 days.

5-501.17 Provide a covered waste bin in female restrooms.

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. Floor tiles in meat room broken, detaching. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Splatter on walls in facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels for drying hands at front counter handsink. Dispenser damaged. CDI- roll of towels supplied.

3-302.11(A) Separate the different types of raw animal foods. -P: Raw pork products displayed with raw chicken products above, below, and beside. CDI- pork moved to designated pork area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer for RTE deli meats and meat grinder with dried residue remaining after cleaning. CDI- cleaning begun while on site. No signature due to Covid-19 precautions.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Chubs of deli meats not date marked after being opened previous day. CDI- allowed to date.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. In meat walk-in cooler, ceiling with leaking moisture, supporting gelatinous growth hanging over meat products.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Packing trays stored on floor.

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. Floor of cutting room with damaged floor tiles. Towel dispenser at handsink at front counter damaged,falling off wall. Ceiling in meat Walk-in cooler seeping moisture from above. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Seeping moisture from walk-in ceiling supporting gelatinous growth.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Smoked turkey and other similar items in florr case found to be above 41 F. Packages stacked 4-5 high. Lower packages 41F. CDI- Volume reduced and top items moved to walk-in cooler.

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 deli meats in small deli case at end of service counter are not being date marked. CDI- discussion and date marking of opened chubs with today's and yesterday's dates.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build-up on surfaces in facility.

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. Towel dispensers at two handsinks in poor repair. Base tiles in meat room detaching in some areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Water puddling in on floor in back of deli case and supporting slime growth. Some splatter observed on walls.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling raw chicken then move on to handle raw beef with no hand washing. CDI Manager coached employee to wash hands when changing from raw chicken to other meats.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey over raw beef and raw beef tongue over cooked pork in walk in cooler and raw pork sausage in bin mixed with raw chicken in cutting area. Raw ground meats observed stored above ready to eat food items in display cases. CDI Manager relocated to proper shelves. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee packaging raw chicken and then packaging raw beef with no glove change. CDI Manager observed and directed employee to change gloves. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple uncovered bulk containers of meat in walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed previous days dried meat residue present inside hopper of grinder and on blade of saw. REPEAT CDI Manager instructed employee to clean.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottles of sanitizer at concentrtions greater than 400ppm Quat. CDI Manager observed and replaced with properly diluted sanitizer.

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 raw beef processed prior to inspection on racks in cutting room cooling wrapped in plastic wrap at 44f placed into customer display case. CDI Manager removed from display, unwrapped and placed into walk in cooler to facililtate cooling to 41f before re-wrapping for display.

3-501.13 Use approved thawing methods. Observed frozen beef thawing in sink under flowing 83f hot water. Manager observed and changed to cold water less than 70f.

4-204-112 Temperature Measuring Devices-Functionality - PF Manager unable to produce working thermometer during inspection. Both thermometers available with dead batteries not operational. CDI Employee brought in new thermometer after end of inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed styrofoam single service trays stored with visible splatter in cutting room and with evidence of flies inside of packaging in storage room.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed buildup on exterior surfaces of bulk food containers, shelving, and other non food surfaces of equipment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in restroom used for female employees.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles and moldy buildup on ceiling surfaces in cutting room and inside walk in cooler, buildup at floor wall juncture in storage and inside walk in cooler. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Flooring inside of walk in freezer in severe disrepair no longer smooth and easily cleanable.

6-301.14 Post a handwash sign at each handsink. Observed vno handwashing sign in the employees ladies restroom. Gave a handwashing sign to the PIC to be posted.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed the seperating board not properly separating raw chicken and pork. PIC notified that the company is buying new ones. CDI- separation board adjusted to provide protection

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizers concentration above 400ppm. CDI. Informed PIC diluted the sanitizer to reduce the concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some residual build ups on meat grinder. CDI. Cleaning started while the inspection was taking place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cheese and smoked beef at 44F in the display area that has been there for two days. CDI. PIC discarded the cheese.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored directly on the floor. CDI. PIC removed them and stored 6 inches above the ground.

5-501.112 Outside Storage Prohibitions - C. Observed trash bags with food residures stored outside the receptacles. PIC informed it would be picked up.

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. REPEAT. Observed floor tiles cracked and holding standing water.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Some residual food residue on interior of meat grinder. CDI- Grinder cleaned while on site.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards at display counter heavily scarred with residue imbedded in cut marks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Buildup on tubs, containers and other non-food contacte surfaces.

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. Floor tiles cracked and damaged. Some areas holding standing water.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed raw chicken over raw beef in walk-in cooler. Observed raw smoked turkey products over ground beef on floor cases. Observed partially cooked whole hams in same floor aisle bin as fully cooked hams. CDI- all items moved to proper storage locations to prevent cross contamination. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered containers of food in walk-in cooler. CDI- items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed dried meat on shaft of meat grinder. Meat residue in areas between cuber blades after cleaning. CDI- items returned to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found various packages of thick cuts of beef holding between 42F and 45F. CDI- items moved back to walk-in for cooling to 41F.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottle of dish soap and sponges in the handsink upon entry of facility. CDI-Items were removed from handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink without soap in dispenser upon entry of the facility. CDI-PIC replaced soap at handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in display case touching raw pork in container directly beside it. CDI-Employee provided divider in between raw chicken and raw pork in display case. Observed box of pork stored in between boxes of turkey in walk in cooler. CDI-Employee corrected storage order. Observed Ready-to-eat hams and raw hams commingled in same display case. CDI- hams separated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat saw, grinder, and slicer equipment with significant build up of dried meat debris after cleaning. Employee stated they were cleaned the previous night. CDI- Employee removed to wash, rinse, and sanitize all items.

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 pork and beef on floor in receiving walk in cooler.

4-205.10 Use equipment based on manufacturers instructions. Observed Pepsi cooler unit used for TCS deli meats in the facility. Replace unit with approved equipment for deli meats. Unit listed for storage of non-TCS food only.

4-602.13 Nonfood Contact Surfaces - C Observed front display case doors and retail cases in need of cleaning. Increase cleaning frequency.

5-501.17 Provide a covered waste bin in female restrooms. Observed women's restroom with uncovered waste bins.

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 area of cracked and missing tiles in center of meat floor. Replace tiles.

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 food employee turning the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier like a paper towel to turn the faucet to avoid recontamination. CDI EHS educated employee on proper handwash and employee washed hands properly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees report to work and begin donning gloves to begin work without washing hands. Ensure to wash hands properly before donning gloves and when arriving to work. CDI PIC instructed employees to wash hands properly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed shelf liners in the handsink by the front display. Ensure handsinks are accessible at all times for handwashing only. CDI PIC removed shelf liner. Repeat.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw packaged turkey necks stored above raw packaged pig ears on a speed rack. Observed raw chicken stored with bagged pork and above pork sausages on walk in cooler shelf. Ensure different raw animal foods are seperated. CDI PIC fixed storage order of raw packaged turkey necks and pig ears. PIC voluntarily discarded raw chicken and bagged pork and replaced pork sausage liner. Repeat. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee going to back door wearing gloves and returning to work with raw foods without changing gloves. CDI PIC had employees wash hands properly 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw uncovered containers of meat in meat room, display counter and walk in cooler. CDI PIC had containers covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder, slicers, cuber and other food contact surfaces soiled with significant visible food debris. Ensure to increase cleaning frequency of food contact equipment. CDI equipment was broken down and washed, rinsed, and sanitized during the inspection. Repeat.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed packaged oaxca cheese and cheese crema in front reach in unit date marked for more than 7 days. Ensure soft cheese is date marked for only 7 days, including Day 1 as prep date. CDI PIC had food employees changed the date labels to proper discard dates on all cheese. 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 one packaged cheese crema held for longer than 7 days in front reach in unit. CDI PIC voluntarily discaded cheese. Repeat. Points were not esculated due to only one item being out of date. Improvement over last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of equipment oil not labeled. Ensure labels are added to any containers with toxic materials. CDI PIC added a label to the spray container. 7-201.11 Store toxic materials to avoid contamination. -P Observed equipment oil spray bottle stored above prep table by pork slicer. CDI PIC moved bottle to bottle shelf of the prep table.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probe thermometer within the facility. Ensure to provide a thin-probe thermometer and kept in the facility. Verification required in 10 days.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed food products stored for discard with retail food in the walk in cooler. Ensure to seperate items for discard. CDI PIC designated an area for food for discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debis and build-up on speedracks and shelves in the walk in cooler and throughout prep areas. Observed build-up around meat slicer and front reach in displays. Ensure to increase cleaning frequency. Repeat violation.

6-501.12 Cleaning, Frequency and Restrictions - C Observed floors and walls behind prep tables and throughout the facility in need of cleaning. Ensure to increase cleaning frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf OBserved hand soap missing at hand washing sink adjacent to the cold hold display case. CDI PIC added hand soap. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brush and other utensils being stored in hand washing sinks. CDI- PIC removed items from hand sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw foods being stored under a constant drip in cold hold dispaly case. Observed several foods throughout refigeration stored uncovered. CDI- PIC voluntailry discarded foods exposed to splash and covered other foods as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf OBserved slicers,grinders and other food contact surfaces soiled. Ensure that cleaning is done frequently to better maintain food cotnact surfaces. CDI-PIC appointed employees to clean equipment during the inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer was below the requireed 200 ppm when checked. CDI- PIC adjusted sanitizer to proper concentration.

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: Requeson cheese found for sale after exceeding 7 day maximum holding time. CDI- discarded voluntarily.

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 articles being stored on the floor near the front line hand sink. Single service items stored on dirty drainboard of 3-comp sink. REPEAT

4-501.11 Maintain equipment in good repair. Observed condenser unit in the cold hold display case along the front area leaking water on food. Observed heavy amounts of ice build up located in the walk in freezer. 4-205.10 Food Equipment, Certification and Classification - Equipment is required to be used to the dynamics of its specification. Observed serviced food being stored in refrigeration only designed for packaged/bottled products only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBserved heavy buildup on speedracks, containers located in the walk in cooler, cold hold display interior and exterior etc. More frequent cleaning needed. Repeat

5-205.15 Maintain a plumbing system in good repair. Hand washing sink near cold hold display case was providing a leak while in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris build-up on meat slicer. CDI by wash, rinse, and sanitize.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed deli ham being date marked for 15 day discard time. once opened, this product must be discarded after 7 days. CDI by date marking for 7 day hold time.

7-201.11 Store toxic materials to avoid contamination. -P obsereved sanitizer spray bottles stored on meat cutting surfaces. CDI moved to chemical storage.

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 trays stored on garbage can.

4-602.13 Nonfood Contact Surfaces - C\ observed food debris build-up in display cooler. NFC areas of meat slicer. food residue build-up on speed racks.

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 of walk-in cooler sagging leaving voids bewteen ceiling covering.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink without hand towels in front counter area. CDI added hand towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed food debris in handsink. CDI by removing food debris, wash-rinse-sanitize sink.

3-302.11(A) Separate the different types of raw animal foods. -Pf observed raw chicken stored over raw pork sausage in walk-in cooler. CDI rearranged storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observe raw chicken, raw pork in cutting room > 45F. CDI by moving food items to walk-in cooler. Observed ambient air temperature of 55F in meat cutting room. Observed large amounts of food product being stored in meat cutting room. Advised PIC to minimize amounts of food that are being removed from walk-in, and to work in smaller batches. REPEAT VIOLATION

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 raw chicken stored on the floor of walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored outside of bucket. improvement from previous inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy food debris build-up inside display cooler and door tracks of display cooler. observed food debris build-up on equipment throughout meat cutting area. observed food debris build-up on wrapper machines.

5-205.15 Maintain a plumbing system in good repair. observed standing water in handsink in front counter area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed several areas of floor in meat cutting room with missing and/or damaged floor 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 food residue on walls behind meat cutting stations.

Repeat non-compliance: Observed carts in front of hand sink next to three compartment sink. Observed knife in hand sink near display case. CDI - knife moved, carts blocking hand sink 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed cut pork on speed rack at 56 degrees, no immediate effort in to continuing to work or package product. CDI - moved to walk in cooler for cooling. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed oil for saw in unlabeled container. CDI - Labeled 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed meat being thawed in rinse compartment of three compartment sink in standing water at 56 degrees. 3-501.13 Use approved thawing methods.

Observed drain flies present at hand sink behind display cases. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Repeat non-compliance: Observed cloth soaked with spice marinade on cutting board surface behind display case on table. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed single use yellow trays with red residue from cutting present on side at cut station to the right of the 3 compartment sink. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed shelves between display cases at corner collecting residue from spice mixture. Observed bucket on shelf in display case corner collecting spice mixture residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

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

Repeat non-compliance: Observed hole in floor near walk in cooler door in main cut room. Observed residue on wall over cutting station to the right of the three compartment 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 no soap and paper towel dispenser not properly working at sink next to three compartment sink in meat market. CDI - replaced 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed no functioning thermometer in display case 4-203.12 Ambient air and water thermometers shall be accurate.-Pf

Observed wiping clothes soiled at scale in meat market not stored in sanitizer. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.

Observed residue collecting on wall near scale in meat market. Observed missing and damaged floor tiles in meat market. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed light in cooler with meat without end caps. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.|

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed both handwas sinks blocked, not usable, employees not properly able to wash hands at hand sink. CDI- Sinks un-blocked, employees properly washed hands and put on new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Both meat market handwash sinks were blocked, not usable. One had dirty knives and a cutting block stored in it, one was blocked by trash cans. CDI- Sinks un-blocked.

I 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed Fud Ham product stored un-wrapped directly on racks in bottle drink fridge unit. CDI- Ham in contact with racks was trimmed and disposed of.

GENERAL COMMENT: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC said slicers are washed and sanitized one time in 12 hrs from starting to cut at 9:00 AM and washing equipment at night at 9:00 PM. Observed ambient temperature in room between 55-56 degrees F. Food code allows cutting room equipment at 50-55 F to be washed one every 10 hrs and equipment at 45-50 degrees once every 12 hrs. Follow one of these options or wash and sanitize equipment at least once every 4 hrs.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw wrapped foods stored directly under several condensation leaks in meat display cooler and walk in cooler leaking onto packaging. CDI- Pans placed under leaks to protect food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several instances of wrapped single service trays stored on the floor.

4-501.11 Maintain equipment in good repair. Observed condensation leaks in meat display cases and in walk in cooler due to lack of condensation piping. Have corrected ASAP to prevent contaminating food. Observed a food tub used for holding raw chicken with wire holes cut into the tub and wires running through the tub handle areas, no longer easily cleanable. PIC said the tub will be removed from use.

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 FRP separating from wall above 3 comp sink, observed a few floor and wall tiles missing or broken in cutting area. 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 in walk in cooler needing cleaning of meat blood.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee cut raw meat with gloves on, then grab multiple cleaned and sanitized containers with the same gloves. CDI - Stopped employee and explained that gloves need to be removed or changed once they are done working with raw meat and change a task. Employee removed gloves, washed hands and sent the containers back to the 3 comp sink to be rewashed.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. - Observed food debris on the deli slicer from yesterday. CDI - PIC cleaned during inspection. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P - Observed employees cleaning raw meat containers outside by the can wash. CDI - explained that they cannot wash outside; washing needs to be done at the 3 comp sink and follow the wash, rinse, and sanitize procedure. Employees stopped washing outside and brought the containers to the 3 comp sink. 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed QUAT sanitizer at the 3 comp sink coming out at 50 ppm. CDI - PIC fixed it to come out at the proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bins stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed clean bins stored on a cutting board with raw meat and blood next to them. CDI - bins were sent to the 3 comp sink to be rewashed and PIC will store them on another rack.

General comment 4-501.11 Maintain equipment in good repair. - Observed the stopper on the sanitizer vat of the 3 comp sink not working. Employees are shoving plastic down in there to stop up the water. Repair stopper.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed on all equipment and in the tracks of the meat case.

6-502.12 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 food debris and meat residue on the paper towel holder at the front. Clean paper towel holder. 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 cracked floor tiles in the prep area. Replace cracked/broken tiles.

Repeat violation 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the customer display area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensil stored in handwash sink. Observed food debris in sink. CDI by removing utensil and instructing PIC that sink must only be used for handwashing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over beef steak in walk-in cooler. Observed ground beef stored over beef liver in display case. CDI by rearranging order of food items. REPEAT VIOLATION

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 deli meats stored in upright cooler without date mark. CDI by date mark or discard.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw animal foods stored under condensor unit in walk-in cooler. Water is dripping down onto food. CDI by relocating food items, PIC is calling for repair.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed single service items on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food debris on display cooler door tracks and inside unit. REPEAT VIOLATION

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

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF; Ensure that all food is not adulterated; Observed drain line for compressor leaking into raw beef tripe in display case. CDI tripe discarded and drain basin repaired and mounted to prevent further adulteration.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meats according to final cooking temperature to prevent contamination\; Observe draw ground beef stored above RTE food products (cooked ham). Observed raw ground beef stored above raw beef steak at display case. CDI all raw meats properly stored according to final cooking temperature.

4-602.13 Nonfood Contact Surfaces - C Keep floors clean ; Observed tracks and inside surfaces of display cases collecting old debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, wall and ceiling clean; Observed flooring throughout market area in need of general cleaning.

2-103.11 (M) Person in Charge-Duties - PF; Ensure that PIC has managerial control over all processes in establishment; Observed unsafe practices with raw meat handling and processing to such an extent that public safety is at risk. RVR Action Plan will be created by management and given to MCHD on return visit.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF; Ensure that all food is safe, unadulterated and honestly presented; Observed large amounts of out of date meat being re-packaged with a new, later discard date; (once product has reached "sell by date" recommend discarding product); Observed 2 large containers of raw beef tripe in display case with dripping condensation water into both containers. CDI all food products in question discarded .

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meat products; Observed raw ground beef stored above raw whole beef; Observed trash meats co-mingled with good meats in large container in market area.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly hot hold PHF products; Observed rotessirie chicken stored in hot holding unit measuring 90 degrees F; Chicken is delivered to facility from approved restaurant at improper temperature and not properly held once at establishment; CDI chicken discarded and delivers will cease.

6-501.111 Controlling Pests - PF; Keep facility free of pest; Observed knats and fruit flies landing on raw meats; Meats in question discarded

3-305.11 Food Storage-Preventing Contamination from the Premises - C; Properly store to prevent contamination; Observed food products stored on floor in market area exposed to contamination by premises.

4-501.12 Cutting Surfaces - C; Keep cutting boards in good repair; Observed stained / gouged cutting boards in use in market area in need of resurfacing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed shelving throughout establishment collecitng debris in need of cleaning; Observed walls of walk-in cooler collecting blood and food debris in need of cleaning.; Observed tracks on display cases collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceiling clean; Observed floor and floor drains collecting large amounts of debris in need of cleaning; Observed walls and ceilings collecting debris in need of cleaning.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on prep tables in market area; CDI drinks discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; Properly store raw meat products; Observed raw ground beef stored above raw meat steak in display sales case. CDI all raw meats properly stored according to final cooking temperautre.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed tracks on display cases collecting large amounts of food debris in neeed of cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Provide have in place approved employee policy; Observed staff having no knowledge of health policy. CDI policy information given to staff.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly stored raw meat products; Observed raw chicken stored above raw beef and raw pork inside walk-in cooler. CDI all raw meats products properly stored to prevent contamination.

6-501.111 Controlling Pests; Keep facility free of pest; Observed flies in market area.

(general comment)4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; keep non-food contact surfaces clean; Observed shelving and tracks to raw meats display cases collecting debris in need of cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store raw meat products; Observed raw chicken stored above raw pork loin and raw ground pork in display case; CDI All raw meats properly stored according to final cooking temperature.

(general comment) 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing; Properly store single service items; Observed single service trays stored on floor of outside storage room.

4-501.12 Cutting Surfaces; Keep cutting surfaces in good repair; Observed gouged/stained cutting boards in use in kitchen area in need of resurfacing.

4-602.13 Nonfood Contact Surfaces; keep non-food contact surfaces clean; Observed tracks on all display cases collecting debris in need of cleaning; Observed inside bottom surfaces of display cases collecting debris in need of cleaning.

Properly store employee drinks; Observed employee drink stored on prep table in market area. Drink properly stored.

Provide hand washing signs at all employee hand washing sinks; Observed two hand washing sinks in market area not having hand washing signs posted.

Properly store raw meats products; Observed raw ground pork stored above pork loin in display case; Observed raw ground chicken stored above raw pork in display case; all raw meats properly stored according to final cooking temperature.

Keep equipment in good repair; Observed stained/gouged cutting boards in use in market area in need of resurfacing / replacing.

Provide hand wash signs at all employee hand sinks; Observed hand wash sign missing at employee hand washing sink in market area.

Keep facility free of pest; Observed large amounts of live and dead flies throughout market area.

Keep equipment in good repair; Observed compressor in center of market dripping liquid from compressor; Observed rusted shelving inside walk-in cooler in need of resurfacing.

Keep non-food contact surfaces clean; Observed surfaces of doors leading to and from meat market area covered in food debris in need of cleaning.