HALAL MARKET

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a large metal bowl with build up being stored as clean on clean storage shelf above 3 compartment sink. CDI: PIC returned bowl to be W/R/S. 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food contact surface of thermometer with build up while in storage. CDI: PIC returned thermometer to be W/R/S.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on sliding doors and tracks of display cooler and on shelving for clean equipment and utensils. Clean as needed. REPEAT.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee cutting raw meat and then touch a computer screen with gloved hands and then go back to cutting and handling the raw meat. CDI- EHS intervened and educated employee to wash hands and change gloves after changing tasks.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects in the facility. PIC showed an invoice for a licensed pest control company that treats the facility. Ensure the pest control company continues to treat the facility as frequently as needed to eliminate presence of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no hair restraint.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with excessive scoring that is no longer easily cleanable. It needs to be resurfaced or replaced.

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 the sliding doors and the tracks on the display cooler have residue build-up and need to be cleaned.

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 the floor areas around the hand washing sink and front area have residue build-up and need to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REHS observed raw whole lamb being stored in the WIC directly inside a shopping cart. A barrier is needed to keep the lamb from contamination.

4-501.11 Maintain equipment in good repair. Display Case was missing a panel on the backside facing the kitchen. 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. EHS observed a large mixing bowl with dents and a cut at the corner. * REPEAT *

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. REHS observed a mop resting directly on the floor. Mop should be moved to a mop-sink area and stored off of the floor.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed fly in prep area. Repeat.

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 rusted metal on display case on service side.

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 two small missing tiles in front of three comp sink. Cracked wall tiles

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed stomach sitting inside 3 comp sink above 41F. CDI: PIC placed item in walk in cooler to cool. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in establishment. REPEAT 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests. Observed glue traps full of dead insects. Remove.

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 flooring throughout facility underneath equipment in need of cleaning.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed multiple handwashes from the PIC for only approx. 5 seconds. CDI - EHS intervened each time to remind and ensure PIC is washing hands for full 15 seconds. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed the PIC enter the facility and immediately don gloves and begins touching clean utensils. CDI - EHS intervened and had PIC wash hands prior to continuing their duties.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed the meat grinder to be covered with meat from night prior. PIC did not clean the utensil prior to leaving the night before and left the piece of equipment dirty. CDI - PIC placed dirty portion of the meat grinder into the 3 compartment sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the interior of the band saw, meat tenderizer and interior of the equipment used for forming the sausage stored as clean and to be covered in food debris. CDI - Utensils placed in 3 compartment sink to be rewashed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P - Observed a container of red food coloring stored in a bin below the prep surface with the meat grinders. PIC stated the item is from the Middle East and was not able to provide manufacturers instructions. Additive did not state it was FDA approved or used approved ingredients. CDI - PIC voluntarily discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed 2 live roaches in the kitchen at the time of the inspection. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed glue traps throughout the facility that were full of dead insects. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed the PIC enter the facility and begin to work with utensils without a head covering.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed an accumulation of garbage and cardboard surrounding the dumpster.

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 the floor tiles beneath the food prep sink to be lifted off the floor. 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 the floor between the wall and the side of the display case to be covered in an accumulation of debris.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn water off with no barrier to prevent contamination. CDI- EHS educated employee on correct procedure and employee re-washed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed some frozen meat products packaged in house missing safe handling instructions.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly traps in facility full. Need to be changed.

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. Tile under prep sink needs to be replaced. Points remain same due to improvement from last inspection.

REPEAT 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple glue traps with dead insects inside. Remove items.

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 minor debris on shelving above 3 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 missing floor tiles in corner near walk in cooler. PIC is in the process of replacing floor tiles.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of isopropyl rubbing alcohol stored above drain board of 3 compartment sink. CDI - PIC rotated alcohol to lower chemical storage. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of household use commercial bug spray within meat market kitchen. CDI - PIC voluntarily disposed of unapproved pesticide.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - REPEAT - Observed two (2) traps full of dead insects. (One hanging next to handsink, one flat glue trap in female restroom. Per conversation with PIC, these are placed and replaced by contracted pest controller on a biweekly basis. Remove/replace traps as often as needed (once full remove from point of placement). REPEAT Note: Observed out of service glue trap (No glue within glue pad) stored above meat grinder table. EHS advises facility not keep any insect control devices (lamps, glue traps, etc.) above clean equipment or utensils.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - EHS closed doors before returning to interior premises.

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 three (3) seemingly newly placed ceiling tiles (one in male restroom, two in female restroom) with minor water damage. Per conversation with PIC, ceiling tiles had been replaced recently. Ceiling tiles in bathrooms should be non absorbent such that water damage does not appear within tiles in areas below pipes and moisture accumulation.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) bowl of lamb meat tenderizing in water in WIC, stored above bagged beef. Per conversation with PIC, this meat belonged to PIC and was to be taken home. Avoid storing personal food and possessions above food held for resale.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed multiple raw lamb carcasses holding above 41F in walk-in cooler. Per PIC, lambs were delivered to facility within last hour. All other TCS items in WIC observed holding at 41F or below properly. EHS believes lambs were received above 41F. - CDI - Education provided. Do not accept TCS items if they are delivered above 41F. EHS observed lambs to be cooling at proper rate prior to leaving. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - REPEAT - Observed two traps full of dead insects. Remove/replace traps as often as needed. - *NOTE: No point escalation due to improvement noted from previous inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed multiple wet wiping cloths stored on prep surface. - CDI - PIC removed wiping cloths.

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 water damaged ceiling tiles in both men and women’s restroom. Replace all damaged ceiling tiles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects on walls, cutting boards, and meat saw. PIC showed EHS invoice from pest control company that they were on site 6/13/23.PIC stated that they come every 2 weeks. EHS recommends ensuring equipment and surfaces are thoroughly cleaned and that pest control frequency be increased until pest problem is eliminated. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed some dead insects stuck to tape that is holding fly trap on wall near meat grinder. Remove.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep pitting. 4-501.11 Maintain equipment in good repair. Observed some rust on pipe rack where meats are hung.

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 back of price board sign with build 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. Observed entry door to kitchen with paint that is chipping. Observed some gap in floor tile near left wall. 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 debris and some build up underneath display case.

6-301.11 Provide soap for handwashing at each handsink. - Pf - Observed handsink lacking soap at beginning of inspection. - CDI - PIC refilled soap container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. - REPEAT - Observed small bits of raw meat on hard to reach portions of meat slicer. Per PIC, meat had been sliced earlier today but meat slicer had been cleaned since then. Ensure meat slicer is cleaned thoroughly after use. - CDI - PIC removed parts of slicer to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled meat saw. PIC states employee just finished cutting. CDI, cleaning started during inspection.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw beef cold holding above 41F. PIC states item was cut an hour ago. CDI, item moved to WIC. No escalation in points due to observed improvement cold holding.

Repeat: 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 soiled drying rack. Ned cleaning.

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 soiled floors in prep area and walk in cooler. Need cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw proteins cold holding above 41F. PIC states items were cut this morning. Observed ambient temperature of Display case at 46F. CDI, items placed in walk in cooler. Verification required.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed ambient temperature of display case at 46F. Establishment may not use equipment until repaired. Verification marked under #22.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on floors, walls, and fans of walk in cooler. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer. EHS explained to PIC that equipment shall be washed/rinsed/sanitized every 4 hours. CDI, employee started cleaning equipment.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at prep area. PIC states facility has pest control company treat facility. EHS advised PIC to increase visits from pest control and maintain facility clean to avoid attracting pests.

Repeat: 2-102.12 (A) Certified Food Protection Manager Observed PIC without food protection manager certification.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomiting/diarrhea event. CDI, EHS advised PIC on written procedures.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on plastic cover of meat saw. PIC states cockroach is coming in through the roof which is being repaired.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat grinder stored as clean. CDI, item removed for Wash/Rinse/Sanitize.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches at 3 compartment sink. EHS advised PIC to increase pest control visits.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without CFPM certification.

3-202.11 Temperature - P,PF Observed large beef round with receiving temperature of 70F. Observed no temperature check done by PIC nor employee when receiving raw protein. CDI, beef round returned. EHS explained to PIC and employee that raw protein shall be 41F or below when receiving order. EHS advised employee and PIC to perform temperature check when receiving shipments.

Repeat: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around covered meat saw. PIC states meat saw is not used. Points not escalated due to improved pest control. Observed no cockroaches on premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site. REPEAT VIOLATION

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed Raid roach spray for household use only. PIC showed EHS receipt for Carolina Pest Management company, but receipt was from almost a year ago. PIC stated he still has them come regularly but does not have a recent receipt. EHS suggests more frequent treatments. CDI: PIC stated he will discontinue use of household pesticides.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several cockroaches throughout facility including on meat saw cover. See #26. Observed drain flies throughout handsink and 3-comp sink area on walls and sinks. EHS suggests more frequent pest treatments. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler is split. Observed deli case front cooler above 41F. No items are in the unit as PIC stated that the unit is not working upon entry. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several bulk items like chairs, a TV and a mattress in waste enclosure area. These items are clearly not a part of the facility, however need to be removed.

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 tiles on wall at entrance to kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a chair blocking the hand wash sink. CDI-The chair was removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer in the 3-compartment sink. CDI-The sanitizer was remade to about 100ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats throughout the facility. Management is working on the pest control issue.

4-501.11 Maintain equipment in good repair. Observed towels being used to fill gaps in the top and sides of the walk in cooler door that leads to the outside. The owner has installed new gaskets to help with the issue but it still needs more repair work. REPEAT. *Points kept the same today. The deli case has been repaired and is working appropriately.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site. Repeat Violation.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed safe handling labels missing from raw beef products in the grab and go freezer.

4-501.11 Maintain equipment in good repair. Observed front display case not in working order. PIC explained they will be getting a new one soon. Observed walk-in cooler with a large gap on top. Gap is filled with towels. This does help prevent insects but needs a plaswtic or metal piece on it for long term compliance.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several large pieces of wall panels in the back dumpster area. Overall area has had a lot of improvement.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed both the food employee and the store owner without an Ansi certification for food management.

2-103.11 (M) Person in Charge-Duties - PF Observed manager not understanding employee health policy.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed food employee sitting down next to food prep surface with phone on prep surface. CDI-PIC explained to eat in a designated area and moved items to bottom shelf.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee go from handling trash and go to start prepping. Observed food employee go to the handwash sink and start washing gloves. CDI-Made to remove gloves, and properly wash hands. 2-301.15 Where to Wash - PF Observed food employee go to prep sink to wash hands. CDI-Food emplyee made to wash hands at handwash sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed frozen chicken stored over raw lamb. CDI-PIC got food employee to change storage order 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw frozen chicken sitting over several boxes of RTE (ready to eat) pitas. Raw chicken does not start out frozen when put in cooler. CDI-PIC got food employee to move items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee go to the handwash sink and start washing gloves. Gloves are a single-use item, not to be re-used. CDI-Employee made to remove gloves, re-wash hands and don new gloves.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee using a prep sink to wash dishes, explaiend the 3-comp sink smells when washing dishes due to greas trap and is using prep sink instead. Explained they clean cutting boards, knives, bonesaws once a day. These items need to be cleaned every 4 hours. CDI-Food employee was made to wash bonesaw, grinder, cutting boards, and knives at the 3-comp. The sink will be drained later when there are no customers to help reduce smell.

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 chicken, beef, and lamb kidneys wrapped in double layers of plastic, stored in the front display case all above 41F. Upon investigation items were prepped an hour ago and put in the case. CDI-PIC moved items to walk-in cooler. Moved 3F/1hr.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a heavy infestation of gnats and flies in meat market area.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed whole raw lamb in frozen display case with it's leg sticking out of the packaging touching the inside of the freezer. Contamination hazard. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single serve waters and drinks that are sold at the store stored underneath the prep cutting area in the walk-in cooler.

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 wiping cloth used for sanitizing the bonesaw cutting area visibly soiled and not stored in sanitizer.

4-501.11 Maintain equipment in good repair. Observed a grease trap that emitted a foul odor when water was turned on, is causing employee not to use 3-comp due to smell. Need to maintain equipment. Observed ice cream freezer being used to hold meat products, not intended use.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed unnessecary amounts of clutter behind building and surrounding the dumpster area. Observed walk-in cooler in need of a better seal on top, about a 2 inch gap which could allow for insects to enter premise.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed clutter outside of back door, potential haborage of pest. 6-501.12 Cleaning, Frequency and Restrictions - C Observed walls and floors in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed display case holding food product above 41F. CDI-The items were placed into the walk in cooler. The units needs repair to maintain product at 41F or below. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles used as sanitizer and glass cleaner. CDI-The bottles were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of flies and gnats in the facility. Increase pest control methods.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed molded cheese in the walk in cooler. CDI-The cheese was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the glass display cooler holding food product above 41F. The sausage was cold holding at 44F. The unit needs to be repaired to proper maintain at 41F or below. *Zero points taken today due to the product holding between 42-45F. Point will be taken and the food product will be discarded during the next inspection if food product is above 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two bowls stacked together while still wet. CDI-The bowls were unstacked to allow for proper air drying before stacking.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the knives stored on the clean equipment rack. CDI-The knives were properly washed, rinsed, and sanitized.

5-205.15 Maintain a plumbing system in good repair. Observed a drip coming from the faucet of the 3-compartment sink. CDI-The manager was able to repair the drip today. REPEAT. *Points not taken today due to manager being able to fix the leak.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager must be onsite during all hours of operation. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the facility. Increase pest control methods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards that are no longer easily cleanable. CDI-The manager will flip over the cutting board and use the other side. When that side is no longer easily cleanable, have the cutting boards replaced or resurfaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelf above the 3-compartment sink. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak at the faucet. Have repaired.

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 cleaning needed to the floors underneath and around the display cooler. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dried meat on the back side of the saw wheels(on backside of spokes). Dried meat on both grinders today and meat cleaver- cdi PIC started to wash, rinse, and sanitize these durinig inspection(some had to soak).

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 walk in meat rack, wall rack, backside of wrapping station, prep sink drain, and portable fan.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Gap on the wall at the handsink/display case area where there is missing baseboard. 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. Build up on the floor under and around the display case

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried meat on the backside of the saw wheels- washed, rinsed and santizied during inspection to correct.

MUST-I 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 the feta cheese dated today but it was opened on the 13th and was stored at 45F. This product is only good for 4 days once opened when stored between 41-45F. If it can be stored at 41F or less, then it is good for 7 days. Feta discarded during inspection to correct.

7-208.11 Storage-First Aid Supplies - P,PF Observed isopropal alcohol and hydrogen peroxide stored over gloves and deli wrap- both moved to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buid up on the air drying rack above the 3 comp. sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed dark grooves in the cutting boards today. 4-501.11 Maintain equipment in good repair. Observed rusted racks in the walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 the floor in the walk in cooler and around the display case. Observed missing baseboard in the cutting room(Gap where the wall meets the floor) and one missing tile at the display case. Thank you for the cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one onsite with a food safety certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Saw was stored clean today from the night before and it still had dried meat on the backside of the wheels and on some parts of the blade. Employee today broke the saw down during the inspection to reclean and santize. It looked much better than last inspection but staff must spot check before rinsing and sanitizing or else the sanitizer does no good.

UT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P Observed fabuloso uncovered stored on the prep sink- moved to chemical storage to correct. Observed sanitizer in an unlabeled bottle(staff thought it was water)- labeled during inspection.

3-601.11 Standards of Identity - C PACKAGED FOOD shall comply with standard of identity 96 requirements in 21 CFR 131-169 and 9 CFR 319 Definitions and standards of identity or composition, and the general requirements in 21 CFR 130 – Food Standards: General and 9 CFR 319 Subpart A – General. Observed packaged raw meats for display without safe handling instruction, weights, name of product etc. Provide proper labeling that is onsite.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C 6-202.15 Protect outer openings of establishment from insect or rodent entry. Provide a doorsweep at the top of the back walk in cooler door where daylight can be seen. Remove taped up meat sign that has dead pests in the tape and behind the poster.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed build up on the airdry rack.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Replace or repaint rusted rack in the walk in cooler. Resurface/replace/or use the good side of the cutting boards- where they have deep dark grooves.

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 the ceiling of the walk in cooler, walk in fan, floor beside of display case, bathroom light switches, bathroom door, papertowel dispenser and handsink, and on the ceiling in the 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. Observed the walk in pitted floor repaired today- thank you. Provide baseboard where there are gaps present- where the floor meets the wall.

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed build up on the backside of the saw wheel today. If cleaning is needed, all food contact surfaces must be washed, rinsed, and sanitized, by breaking down as much of the saw as possible, including the wheels. Broken down during inspection to correct. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

at Observed a large can of feta that was opened this past friday and it had no date- back dated by PIC to correct. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Provide proof that the angel hair cheese in this case meets the following to hold more than 7 days: 3) Semi-soft cheeses containing more than 39% moisture, but not more than 50% moisture, as defined in 21 CFR 133 Cheeses and related cheese products, such as blue, edam, gorgonzola, gouda, and monterey jack; If it does not meet the above definition then it must be held only 7 days after opening.

Observed a can of airwick stored over deli wrap. Airwick moved to chemical storage to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed build up on the clean dish air drying rack today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed a cracked saw guard and a cracked grinder cap- replace these. 4-501.11 Maintain equipment in good repair.

Observed build up on the display case today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Floors badly pitted in the walk in cooler. Observed no baseboard between where the wall and floors meet- leaving a gap where debris is. Provide baseboard. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed splatter on the ceiling above the saw. 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.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager ceritification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Build up of food debris on meat saw not used today. CDI - Saw broken down and cleaned during the inspeciton.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Large can of feta cheese opened 2 days prior with no date mark. CDI - Back dated today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler fan guards.

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 badly pitted in walk in cooler. Repair so they are smooth and easily cleanable.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Exit door to outside from walk in cooler not sealing; daylight visible at top. Install weather stripping to prevent entrance of pests.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Walk in cooler fan guards and wire shleving rusty. Replace or repaint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in sliding door track of display case.

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 badly pitted in walk in cooler. Repair so they are smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Open can of soda stored comingled with facility items. CDI - Relocated to designated area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two large containers of feta cheese in brine solution with no date mark. CDI - One container discarded; the other was recently opened; facility allowed to back date.

4-501.11 Maintain equipment in good repair. Wire shelving in walk in cooler rusted. Repaint or replace.

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 floors pitted. Repair.

. . 2-102.12 Certified Food Protection Manager - C- Certified Food Protect Manager. At least one employee who has supervisory and management responsibility and authority to direct and control food preparation and service shall be certified. No certified food manager on duty at the time of inspection.

3-201.11 Compliance with Food Law - Meat and Poultry that is not in ready-to-eat form when offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in law, including CFR 317.21 (1)and 9 CFR 381.125 (b). Observed raw packages of chicken, lamb, and sausage with no safe handling instructions.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P- Equipment food contact surfaces shall be cleaned to sight and touch. Observed meat grinder with build-up. CDI- Removed to properly clean and sanitize.

7-201.11 Separation-Storage - P- Poisonous and toxic materials shall be stored separate to prevent contamination of food and food contact items. Observed chemical spray bottles stored above the three-compartment sink. Store with other chemicals under the three-compartment sink. CDI- Moved to another location. 7-102.11 Common Name-Working Containers - PF- Working containers of toxic materials shall be properly labeled. Observed several spray bottles with no labels. CDI- Spray bottles were labeled during inspection.

3-304.14 Wiping Cloths, Use Limitation - C- Wiping cloths shall be held in chemical sanitizer solution at the proper concentration. Observed 0 ppm chlorine in the sanitizer wiping cloth bucket. CDI- Sanitizer is now 100 ppm of chlorine.

4-101.11 (D) Characteristics-Materials for Construction and Repair - Non-food contact surfaces shall be smooth and easily cleanable. Observed cracked cover on the meat saw. Replace damaged cover.

5-501.113 Covering Receptacles - C- Observed dumpster lid open when not in use. Keep closed when not in use. (REPEAT)

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C- Maintaining Premises, Unnecessary items and litter. Excessive unused equipment observed stored in back of the facility (outside). Remove to prevent pest harborage.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris inside meat saw. CDI - Staff cleaned during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of raw beef stored on floor in walk in cooler.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep dark scoring on cutting board. Replace or resurface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs and food debris in sliding door track of display case. Clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Door and lids of dumpster left open. Keep these closed.

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 in walk in cooler pitted and rough. Repair to make floor smooth and easily cleanable.

2-102.12 At least one employee with authority to direct food preparation shall be a certified food protection manager and must be on duty while food is being prepared. Observed no one on site with certification at time of inspection.

4-601.11 (A) Equipment food contact surfaces shall be clean to sight and touch. Observed band saw with heavy accumulation of debris . CDI saw cleaned. 4-602.11 (C) Equipment and utensils shall be cleaned every four hours or between use with a different type of raw animal food. Observed hamburger grinder band saw not being cleaned every four hours. CDI band saw cleaned hamburger grinder to be taken down and cleaned.

3-501.17 Potentially Hazardous food removed from commercial packaging shall be date marked upon opening and held for 7 days at 41 degrees F or below or 4 days between 41 and 45 degrees F. Observed Feta cheese in display case not date marked. CDI cheese marked with discard date.

4-501.12 Surfaces such as cutting blocks and boards shall be replaced if they are no longer capable of being cleaned and sanitized. Observed cutting boards on side near three compartment sink needs to be resurfaced or replaced. 4-501.11 (B) Equipment components such as doors, seals, and hinges shall be intact, tight, and adjusted. Observed cooler door missing seal at back door.

5-501.115 A storage area and enclosure for refuse shall be maintained free of unnecessary items and clean. Observed dumpster area needs to be cleaned.

6-501.11 Physical facilities shall be maintained and in good repair. Observed walls and floors with accumulation of debris and in need of cleaning.

2-102.12 Certified Food Protection Manager - C. An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction. R.