COMPARE FOODS MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of raw beef measured 44-47F. TCS foods in cold holding shall measure 41F or less. Ensure staff place meat in walk-in cooler after preparation to cool to 41F before placing in meat case. CDI - PIC moved raw beef to walk-in cooler to cool. Kept at half credit due to no increase in severity from last inspection. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths observed on cutting board. Store wet wiping cloths in sanitizer solution when in between uses. Place soiled towels in soiled linen area until they are picked up to be washed.

4-501.11 Maintain equipment in good repair. Paint chipping on ceiling of walk-in cooler. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards have large amount of deep cut marks and are no longer smooth and easily cleanable. Resurface or replace damaged cutting boards.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Meat display case had temperatures above 41F, including chicken at 52F, Pork at 48F, and Beef at 46F. PIC stated the meat had been placed in the display case that morning and that the equipment was undergoing a defrosting cycle. All of the meat was moved to the WIC to cool back down to 41F. PIC also called a technician to come look at the equipment. * 3 DAY VR REQUIRED * 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P EHS observed two bottles of spray disinfectant resting on for prep surfaces. CDI. PIC relocated the spray bottles. * REPEAT *

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. EHS observed a bag of salmon resting in a large rolling container of ice directly next to an ice scoop. CDI. A food employee relocated the salmon, and said that the ice scoop would be cleaned and the ice would be thrown away. 3-307.11 Protect food from contamination sources not specifically noted by the code. Unwrapped frozen fish were inside a non-food grade container and touching it without any barrier.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. EHS observed several knives in the seafood WIC resting on shelves and boxes. CDI. PIC relocated the knives.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Numerous damp cleaning rags were resting on top of food prep surfaces. Damp wiping cloths shall be stored in a sanitizer bucket. PIC stated they did not use sanitizer buckets but would look into getting some.

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. EHS observed a box of single service bags being stored directly next to and below chemicals. CDI. Food employee relocated the single service items.

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. EHS observed ice buildup on the floor of the WIF. Ice should be removed to avoid any potential injuries. EHS also observed water pouring through a leak in a door to the outside of the building where rainwater was pooling on the floor in the dry storage area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw animal products commingled both in WI and RI coolers. Will be back to check on food storage in freezers, WI Coolers and RI. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED SANITIZER IN bottle stored directly by sliced raw beef. CDI. PIC removed

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 food items stored directly on the floor in the WI.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. OBSERVED no hot water in the facility during inspection. Will be back to check on the hot water.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee turn faucet off with bare hands after washing hands. CDI EHS instructed employee to use barrier when turning faucet off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large beef roast holding above 41. CDI PIC removed some and returned to WIC and laid flat the other roasts so that air flow circulated around the beef. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked crab, fake crab, mussels, and mixed seafood salad with cooked ingredients with no date label. CDI PIC date labeled. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 employee wash and rinse a plastic container and set it to dry. CDI - Discussed about W/R/S, utensil placed in 3-comp and sanitized in quaternary solution of 200 PPM. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed crab in retail case at 51 F. All other items in the case were 41 F or below. Ice added to cool down crab. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.18 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 jalapeño cheese held past its expiration date of 4/1/25 according to the date labeling. CDI - Discussed about first in first out and cheese voluntarily discarded. -0- 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.

5-205.15 Maintain a plumbing system in good repair. Observed food prep sink and hand wash sink next to chicharron case was leaking from their fixtures. Repair. -0-

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 damaged floor tiles surrounding floor drain in the fish walk-in cooler. Repair. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic doorway flap inside hand sink basin. CDI: Flap was removed.

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 ham, turkey, cooked shrimp and crab legs without dates. PIC was able to confirm shrimp and crab legs were opened yesterday. CDI: Dates were placed on shrimp and crab legs, ham and turkey were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 ventilation fans in meat cutting room with dust build up. Clean as needed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can and shopping cart in front of hand sink at beginning of inspection. CDI: Items were relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed smoked turkey and jowls in retail case above 41F. All other items in the case were 41F or below. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 smoked turkey with pack date of 7.22 and smoked jowls with pack date of 7.31 which exceed the 7 day date marking requirement. PIC stated items were fully cooked when received. Items were also marked to be held for 30 days. CDI: Items were voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 beef cooling at a rate of 0.01F/min inside display case. CDI: Items were moved to walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed tripe thawing under running water at 77F, tripe was also not submerged. CDI: Items were moved to walk in cooler. Visit will be made to set up risk control plan, due to previous violations.

REPEAT 4-501.11 Maintain equipment in good repair. Observed ventilation unit inside meat cutting room dripping. EHS did not observe any food being contaminated during inspection. Points decreased due to previous violation corrected.

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 cracked floor tiles near display case.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed a tub full of oysters on display in front of seafood display case. Oysters did not have any packaging or shields to protect them from customers. CDI: PIC moved oysters behind seafood display case.

REPEAT 4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 compartment sink at 0ppm quat. Facility was not actively sanitizing dishes at time of inspection. PIC stated they will manually mix quat in 3 compartment sink until dispenser is repaired. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout facility with deep cuts and grooves. Resurface or replace.

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 food debris build up in bottom of meat display cases.

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 cracked floor tiles in meat area and seafood areas. Repair.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dead tilapia in live fish tank. Remove dead fish in timely manner.CDI-PIC removed dead fish. -0pts-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed boxes of raw turkey legs over boxes of raw pork in walk in cooler. CDI- PIC moved boxes of raw turkey legs to appropriate location. -0pts- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef tripe thawing in prep sink at 58F and tilapia thawing in three compartment sink at 61F. Constantly monitor temperatures throughout the thawing process and ensure all parts of the food is not exceeding 41F. Future violations will result in a risk control plan and/or permit action. REPEAT -1pt-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep non-cleanable grooves. Replace or resurface affected cutting boards. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed not cleanable untreated wood used to support scale used for raw meats with visible raw meat contamination. Replace wood that has been contaminated with raw meat. Untreated wood also being used to support cutting board at seafood three comp sink and under live fish display tank. Paint/repaint all untreated wood to make it easily cleanable. 4-501.11 Maintain equipment in good repair. Observed door gaskets on meat walk in and seafood walk in in disrepair. Replace gasket. -.5pt-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tiles in meat area of facility. REPEAT -.5pt-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a few raw shrimp that spilled over onto the cooked shrimp in the seafood area. CDI: Contaminated Shrimp was voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed beef that was cut today, cooling after 3 hours in display case still 45F. CDI: Product moved to walk in cooler to continue cooling. After 4 hours product was not discarded due to being raw. Product still continued to cool. REPEAT VIOLATION Ensure items are fully cooled to 41F prior to placing 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several fish filets, mussels, shrimp and blue crab holding on ice above 41F. CDI: Product was heavily iced and cooled below 41F within 15 min. Ensure items are not over stacked as the ice is only underneath the product. Items on the bottom layer of the tray were 41F or less. Alternatively, cover product more heavily with ice to maintain temperatures. Observed 2 packages of chicken above 41F in customer display area. Chicken was over stacked. CDI: Chicken moved to cool down in walk in. 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 .

3-501.15 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 2 types of beef cooling in display case after it was cut today. CDI: Beef moved to the walk in cooler. REPEAT VIOLATION 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in 3-comp sink under cold water at 80F. Water was coming from the tap at above 70F. EHS and PIC discussed that adding some ice to help chill the water could help. EHS suggested that if water must be used, that staff stand at the sink and agitate the food loose of ice during the process and immediately place it back into refrigeration/holding when it is no longer icy. CDI: Shrimp was bagged and placed submerged in ice. Observed tilapia thawing in standing water in the sink at 70F. CDI: Fish was beginning to be drained, bagged, and placed on ice during inspection. REPEAT VIOLATION

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 2 cracked floor tiles remaining in the meat area of the facility. REPEAT VIOLATION All other violations corrected.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no tag with tub of oysters. CDI: Tag provided and placed in container. Observed tag had 6/12 written on it, when the oysters were not all sold yet. CDI: Date of last sale removed. Through discussion, PIC stated that they have had a couple of bags within the last month. Observed no tags retained for those oysters that were sold. VERIFICATION REQUIRED REPEAT VIOLATION

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up around chute. Ensure more frequent cleaning.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed beef that was cut today, cooling at a rate of 0F/min in display case. CDI: Product moved to the walk in and rapidly cooled. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef cooling in display case after it was cut today. CDI: Beef moved to the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in 3-comp sink under cold water at 81F. Water was coming from the tap at above 70F. EHS and PIC discussed that adding some ice to help chill the water could help. EHS suggested that if water must be used, that staff stand at the sink and agitate the food loose of ice during the process and immediately place it back into refrigeration/holding when it is no longer icy. CDI: Shrimp was bagged and placed submerged in ice. Observed tilapia on ice in the display cooler above 41F. PIC stated that it was thawed from frozen this morning. CDI: Fish was spread onto 2 trays and ice added to rapidly cool it.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed self-serve shell stock oysters on ice with no protective covering or monitor. CDI: Employee stationed to monitor food. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed oysters stored in bucket of ice with no drain.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in part of display case near the deli meat is damaged.

Repeat: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout facility. REPEAT VIOLATION Some have been replaced since last inspection. Observed rusted and peeling vent on wall near meat saw for beef.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oyster tags did not have the date of last use written on it.

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 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 . Observed queso fresco with a discard date of 12/14/2022 still in display case. CDI - PIC discarded. Observed open chub of ham not dated in case. PIC stated it was opened the previous night. CDI - Item was properly dated.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spray bottle of oil at meat slicer not labeled. CDI - PIC labeled at time of inspection.

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink next to chicharron case was leaking from the drain. Repair.

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 rusting/peeling ceiling in walk in cooler by packing machines. Observed cracked floor tile around drain at seafood walk in freezer. Need repaired.

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 blue lobster, black tilapia, golden pompano, and parrot fish cold holding above 41F. Observed items not fully submerged in ice, only on bottom portion. CDI, item move to freezer to cool.

Repeat: 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef cecina thawing under prep table near front. Employee states items has been thawing for 15 minutes. CDI, item moved to walk in.

Repeat: 4-501.11 Maintain equipment in good repair. Observed large amount of water pooling from ice machine in seafood area. Employee states water is coming from lid and from under the machine. Need repaired. No escalation in points due to different affected area.

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 rusting/peeling ceiling tag walk in cooler by packing machines. Observed cracked floor tile around drain at seafood walk in freezer. Need repaired. No escalation in points due to different affected area.

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 king fish, red snapper, raw chicken, and smoked pork chops cold holding above 41F. CDI, items relocated to walk in.

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 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 . Observed no date mark on 2 ham chubs. PIC did not know when chub was opened. CDI, items discarded by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed intestines and red snapper thawing under 80F water. CDI, Items relocated to walk in to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at front area near display case.

Repeat: 4-501.11 Maintain equipment in good repair. Observed ice build up around door entrance in back. Need cleaning.

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 warping ceiling tile in back corner near front walk in cooler. Need repaired.

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 Observed no written instructions. CDI, EHS educated PIC.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking from cup with no lid at seafood prep area. EHS explained to PIC that employees may only drink in designated areas.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sinks at front. CDI, soap dispenser refilled.

3-201.15(B) Molluscan shellfish received in interstate commerce shall be from sources that are listed in the interstate certified shellfish shippers List. -P Observed no tags for verification on oysters at facility. CDI, item discarded by PIC.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shell stock tags of raw oysters at facility. PIC states facility knows to store them but must have been discarded on accident by employee. EHS advised PIC to store tags in secure location.

4-501.11 Maintain equipment in good repair. Observed damaged walk in cooler door in back storage area. Need repaired. Observed ice build up near fans at walk in freezer. Need thawing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken light fixture at walk in freezer. Need repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils, wiping cloths, and sponges in basin of hand sinks at seafood and meat area. CDI, items removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed frozen oxtail stored in shopping cart with no protective wrapping or barrier. CDI, item relocated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed concentration at 0ppm for sanitizer at 3 compartment sink. Observed empty bottle of sanitizer. PIC states new bottles will arrive tomorrow. PIC states facility will use bleach and water mix until sanitizer arrives. Verification required. Repeat: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Need cleaning.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef steak, beef rib, ground beef, pork cutlets, pork sirloin, salmon, raw shrimp, lobster tail, and tilapia cold holding above 41F. PIC states store display cooler was in thawing cycle. Beef and pork were prepared earlier this afternoon and were placed in displays before the start of the inspection. PIC states there is no temperature monitoring of proteins when placed in display coolers or when seafood is placed on ice. CDI, seafood discarded by PIC, beef and pork placed in walk in to cool.

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 beef steak stacked and packaged tightly in covered containers. PIC states temperature is not monitored after meats are cut and packaged. CDI, items place in walk in to cool. PIC states there is poor management in meat and poultry department, which may be affecting processes. EHS advised PIC to monitor temperatures after cutting and preparing and make sure proteins are being cooled correctly before placing in displays.

4-501.11 Maintain equipment in good repair. Observed ice build up on floors and door entrance of walk in freezer. 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. Observed broken ceiling tiles above ice machine and above seafood area. Need repaired.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags stored out of order with no dates. CDI, tags reorganized and placed in order. EHS explained to PIC that tags shall have date of the last shell stock used.

Repeat: 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in interior of ice machine. Need cleaning.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed skirt steak, beef short rib, beef steak, snow crab, and cooked shrimp cold holding above 41F. PIC states display cases were cleaned this morning and were emptied out. PIC states protein’s were placed in walk in coolers and freezers until case was cleaned. PIC states that temperature of proteins were not monitored before placing back in display case. CDI, proteins moved to walk in to cool.

Repeat: 4-501.11 Maintain equipment in good repair. Observed second walk in cooler door damaged near door latch. PIC states maintenance personnel has been out with COVID and will repair once he returns.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee change gloves without washing hands. CDI, employee hands washed.

Repeat: 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at two hand wash sinks near front display case. CDI, soap provided by PIC. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal tray obstructing access to hand wash sink at seafood area. CDI, item removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in interior of ice machine. Need cleaning.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak, shrimp, Tilapia, Beef flank, beef chuck, beef bottom cold holding above 41F. CDI, items moved to walk in to cool. Items reached 41F by end of inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer with chlorine label on it. CDI, bottle label corrected.

Repeat: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed door of walk in freezer damaged near door latch.

Repeat: 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed damaged dumpster and refuse between dumpster and walk way. PIC states store has been having trouble with waste management operators.

6-305.11 Designation-Dressing Areas and Lockers - C Observed several employee phones in prep areas of facility.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in fish area. CDI: Soap added.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tag for oysters in walk in. Observed no tags for oysters that PIC stated are received weekly. CDI: Oysters with no tags were voluntarily discarded. VERIFICATION REQUIRED To ensure tags are being kept and properly documented.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausages stored over ready to eat items in display cases.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some overstacked meats stored above 41F. CDI:Product rapidly cooled in walk in cooler to 41F. EHS reminded PIC to not overstack products in unit. Products were raw and nothing was over 45F.

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 no date marks on queso cheeses in case. CDI: Products properly labeled with yesterday’s date (day cheese was originally cut)

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 shrimp cooling with little ice. CDI: More ice provided and shrimp cooled.

4-501.11 Maintain equipment in good repair. Observed damaged sliding doors on meat case. PIC ordered doors already and they should be installed tomorrow. Observed damaged walk in freezer door. Observed rusted bag holder at seafood area. REPEAT VIOLATION Previous violation corrected.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash build up around dumpsters and clogged drain directly adjacent to dumpster location at loading dock. Ensure areas are maintained to prevent pest harborage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a container being stored directly in the hand wash sink at the seafood station. CDI-The container was moved.

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 cheeses that had been labeled with today's date but was clearly sliced earlier. CDI-The cheeses dates were relabeled to show the correct time on when the cheeses had been opened and sliced. REPEAT. *Overall date marking was good, points kept the same.

3-501.13 Use approved thawing methods. Observed shrimp thawing in the prep sink at the seafood station. CDI-The shrimp was moved to the front line to sell. REPEAT.

4-501.11 Maintain equipment in good repair. Observed damaged door to the second walk in cooler. Have repaired. 4-205.10 Food Equipment, Certification and Classification - C Observed a piece of wood stored ontop of the ice at the seafood/fish case. CDI-The wood was removed.

5-205.15 Maintain a plumbing system in good repair. Observed leak to the plumbing/drain nozzle at the 3-compartment sink. Have repaired.

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 soft cheeses and deli meats using date marking system providing longer than 7 days between open/prepare and discard date. El Encanto Requeson date marked for 8/17-8/27. Pavo deli meat date marked for 8/20-8/27. PIC providing two new date mark stickers representing the system can be altered. Verification required to ensure all items are date marked using correct 7 day time/temperature date marking system.

3-501.13 Use approved thawing methods. Observed packaged frozen fish inside prep sink with no running water and no active prepping.

3-302.11 Food Separation by Final Cook Temperature, P. Observed raw chicken in a basket in walk in cooler stored with raw Pork Roast. CDI, pork roast were removed from basket with raw chicken and placed to where pork is stored in cooler.

4-602.11(E)(2). Clean equipment and utensils used with non-TCS foods as required to avoid contamination. Observed black and brown residue build up in ice machine located near fish walk in freezer. REPEAT.

3-501.16(A)(2)(a). Maintain TCS foods in cold holding at 41F or less, P. Observed meat display case with numerous raw food items cold holding above 41F. Refer to temperature chart above with location name display case for temperatures. CDI, items cold holding above 50F were voluntarily discarded. Items cold holding between 45-48 were placed in walk in freezer to rapidly cool. Observed customer grab and go case cold holding in house packaged pork loin at 47F. CDI, items removed and placed in walk in cooler to rapidly chill. Education PIC and meat market manager on the most efficient way to display packaged meat at customer grab and go case, lay meat packages flat to allow air for equipment to continually hit the meat packages. Do not stack packages vertically tightly as air is unable to hit all packages. CDI, education was given on not to stack meats so high in meat display case as to allow raw meats to hold at 41F or below. CDI, asked PIC to remove plastic bins stacked under meat in meat display case to allow air to flow to raw meat.

3-501.17(A) Date Marking Ready to Eat Foods, Pf. Observed ready to eat crab legs, crab meat, mussels, and cooked shrimp with no date mark indicating the date the food items were opened from their original packages. CDI, items were date marked to indicate the date they were opened.

4-601.11(C). Nonfood contact surfaces of equipment shall be kept free of accumulation of dust, dirt, food residue, and other debris. Observed cleaning needed to the floors, walls, and ceiling of walk in cooler. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine in the back room. Have cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of pork sitting on the counter top waiting to be marinated and a large amount of fish in the fish sink compartments holding above 41F. CDI-The pork and fish were moved to the walk in cooler for rapid cooling before putting out onto the display line.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite. Manager stated that the thermometer broke. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A WORKING THIN PROBED THERMOMETER HAS BEEN PURCHASED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food product stored on the floor in the walk in freezer on the fish side. CDI-The box was placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed the walk in cooler beginning to freeze at the condenser line and is beginning to fall over boxed food product. Have repaired. REPEAT. *The facility has replaced the rusted shelving noted on the last inspection. Zero points taken today.

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 floors, walls and ceiling in the walk in cooler, and the fan covers in the meat prep room. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from underneath the 3-compartment sink. It appears to be coming from where the drain handle meets to sink compartment. Have repaired. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a box of raw turkey burgers stored on top of boxes of raw pork in the walk in cooler. CDI-The turkey was removed to a different location.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of seasonings stored on the shelf with no lids. CDI-The containers were properly covered to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed the shelving holding the seasoning containers to be heavily rusted. It is no longer easily cleanable and needs to be replaced. The manager stated that they will be able to replace the shelving soon. REPEAT. *The damaged gaskets noted on the last inspection have been repaired. Zero points were taken today.

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 insides of the reach in cases at the meat display case, the outsides of the seasoning containers. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed several leaks coming from the plumbing underneath the 3-compartment sink. Have repaired.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup around the outside dumpster area and along the fence line. Have cleaned. REPEAT. *Huge improvement in outside area, the majority of the damaged carts have been removed. Keep up the good work!

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone sitting on the counter at the fish prep room. CDI-The phone was removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink underneath the chicharones. CDI-Paper towels were brought out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives and the meat grinder in the cooler with food buildup. CDI-All items were properly washed, rinsed and sanitized. REPEAT.

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 two containers of the ceviche with no date labels indicating when the product was prepared. The manager stated that the product was made three days ago. CDI-The items were properly back dated. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the meat cutting room. Increase pest control methods.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several meat containers being stored inside of the reach in coolers underneath the display cases. The containers are being exposed to liquid/blood from the above containers.

4-501.11 Maintain equipment in good repair. Observed two damaged gaskets to the walk in cooler doors. Have replaced.

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 display cases and the inside of the coolers underneath the display cases. CDI-An employee began cleaning the cases during the inspection. REPEAT.

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 shopping carts unused and damaged around the dumpster area. These need to be removed. The manager of the facility will have them removed. 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 cleaning needed to the walls of the facility, especially around the hand washing sink. Have cleaned. REPEAT.

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 some employees wash hands for <10 seconds today- work with all employees to lengthen their handwashes(get between all fingers, individual finger nails, backs and fronts of hands, and exposed wrists). 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employees changing gloves without washing hands- if they change gloves due to a task change, then a handwash is needed. This will be observed/checked on the verification visit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw sausage stored on top of deli ham in the back walk in cooler- cdi ham moved to cheese area. Observed raw chicken stored over ready-to-eat ham and next to raw pork on a rolling cooling cart- cdi chicken moved to chicken storage area in walk in and the raw pork was below the cooked pork.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed saws that had been used today with dried grey meat on the backside of the wheels- cdi broken down during inspection to be washed, rinsed, and sanitized. 4-702.11 Before Use After Cleaning - P Observed a knife being rinsed off in soiled, not set up 3 comp. sink and then be put back onto the cutting board for use- cdi sinks set up with sanitizer and knife put on dirty side of 3 comp. to be washed, rinsed, and sanitized. VR in 10 days for food contact surfaces cleanliness and procedures on cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw steak and raw bacon stacked to high in open display cases leading them to be >45F today- Steak discarded and bacon was moved to the walk in cooler to cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 ham and cheeses holding between 41-45F today and they were given 8 or more days after opening- cdi employees told to change expiration dates to 4 days max. Observed some ham and other deli meat opened >24 hours prior with no date on them. Thank you for dating most RTE product, keep working on expiration dates. Observed imitation crab, crab legs, and mussels given 1+ months on their expiration- cdi employee changed these to 7 days(holding at 41F or less). VR within 10 days to check these date corrections.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unknown chemical in a sanitizer bottle on the line next to wraps- cdi bottle discarded. Observed cleaning chemicals stored over prep tables and next to meat wraps- cdi all 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. Box of meat wraps were on the floor where the box became very wet and soiled- box opened and wraps were not wet- staff put into new, dry container to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on open display cases and on back walk in racks.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed multiple bags of trash on the ground outside of the dumpster- if it is filling too often and cannot fit all of the facilities trash, then pick up needs to increase frequency. Observed old carts and shelving outside as well.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Broken tile along hall leading to walk in, and at entrance to the walk in cooler. 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. Dust build up on cutting room ceiling fans covers and on the back walk in floor/floor drain.

2-301.12 Wash hands after handling soiled equipment or after contaminating hands using correct procedure with out decontaminating hands. P Observed employee wash hands correctly, until closing faucet using bare hands without barrier to prevent contamination. CDI, spoke to employee about correct procedure for hand washing. Food employee washed hands again using correct procedure. Ensure no recontamination occurs after hand wash, use paper towels to close sink handles.

3-304.11 Food shall only contact surfaces of clean and sanitized equipment or in single service and single use articles. P Observed raw frozen chicken on yellow single service trays with out plastic wrap, stored in shopping carts. Chicken was in direct contact with the shopping cart. Shopping cart was visibly soiled and with signs of rust. CDI, PIC voluntarily disposed of chicken that had came in contact with shopping cart. Ensure food is only stored in clean and sanitized equipment.

4-601.11 (A) Equipment food contact surfaces and utensils shall be clean to sight and touch. PF 4-602.11 Equipment food contact surfaces and utensils shall be cleaned when change of raw animal food occurs, at any time when contamination occurs, or shall be cleaned throughout the day at least every 4 hours. P Observed meat grinder, meat slicer and band saw with accumulation of dried meat around edges and crevices. CDI, PIC had equipment cleaned and sanitized. Ensure all equipment food contact surfaces are kept clean. Equipment in ambient temperatures of 41F or less may be cleaned every 24 hours if working with same animal product. Equipment in ambient temperatures between 41F and 45F may be cleaned every 20 hours.

3-501.17 TCS foods prepared and held in establishment shall be marled to indicate the date or day by which the food shall be consumed, sold or discarded. PF Observed cooked shrimp, ham, crab legs, and cooked chicken wings opened on 9/4 without correct date mark. Shrimp, crab legs and chicken wings did not have a date mark. Ham, had today's date but was opened yesterday. CDI, PIC corrected labels on ham, removed chicken wings for sale on main display case. VR Ensure any ready to eat food held or prepared on premises are date marked.

7-201.11 Toxic materials shall be stored to prevent contamination. Observed nail polish remover, and rubbing alcohol stored directly over meat packaging equipment. CDI, PIC relocated chemicals. Ensure chemicals are stored in manner to prevent contamination.

3-302.12 Label working containers of food not easily identifiable. Observed spices near seafood freezer without labels. Observed 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed packaged ready to eat chicken wings in customer display case without label indicating ingredients, or any other information. Ensure labels are clear with ingredients, quantity, allergens and place of business.

3-305.11 Store food in a clean, dry location, not exposed to contamination, at least 6 inches above floor. Observed sour cream, salted fish stored on the floor in a walk in cooler. Observed spices and oils stored on bottom shelf without lid or manner of protection. 3-303.12 Unpackaged food may not be stored in direct contact with untrained ice. Observed scallops stored in with container in undrained ice. 6-404.11 pf A separated area shall be designated for food not in use and are held for credits, for spoiled or damaged products. Observed molded cheese that pic stated was for credits, not stored in designated area. Observed meat in walk in cooler in crates, PIC stated meat was to be discarded stored amongst meat that was to be used. Ensure separation is clear and a designated area is established.

4-903.11 (A) Store single service articles in a manner to prevent contamination at least 6 inches off the floor. Observed yellow trays stored with food contact surface touching soiled racks.

4-501.11 Equipment shall be maintained in a state of good repair, as well as equipment components such as seals hinges and fasteners. Observed torn gasket at walk in cooler. Observed build up vents in coolers. 4-501.12 Cutting surfaces. Observed cutting boards with deep scratches with dark build up. 4-101.11 Food contact surfaces shall be smooth and easily cleanable. PF Observed some rusting in large meat grinder and in meat saw.

5-203.14 Provide backflow or backsiphonage at all water sources. P observed broken back flow preventer at can wash and near 3 comp sink, ensure A.S.S.E standards are meet for construction, installation, and maintained. For continuous pressure use ASSE 1022 devices throughout the facility.

5-501.113 B Keep dumpster covered with tight fitting lids and doors. Observed broken lids on dumpster. 5-501.115 Discard items in waste areas not necessary to operation. Observed shelving, broken carts and other unnecessary waste at dumpster area.

6-501.11 Floors, walls and ceilings shall be maintained in good repair, including soap and paper towels dispenser, light fixtures, heat and a/c vents and covers. Observed some build up around corners of floors, behind equipment throughout the establishment. 6-201.11 Floors, walls and ceilings shall be constructed and installed so they are smooth and easily clean able. Observed walls in walk in cooler in back with sections starting to detach. Observed holes in bathrooms near the hair dryer.

6-501.14 Clean intake and exhaust air ducts. Observed build up dust in bathroom vents.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm quat in a sanitizer spray bottle today- refilled with quat to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef and pork out in the display area(not cool) and not being worked with- both were >45F today and had to be rolled back into the walk in cooler to begin chilling down. Discused with employees that if they are cutting beef(as was beinig done today) and the other products are not being worked with, then the other products must stay in refrigeration until prep can take place Seafood temperatures looked much better today.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed ham that had been opened >4 days prior and was stored at 43F- discarded to correct. Observed all ham given 7 days when it should only have 4- discard dates changed today. All ham was date marked today. EHS observed some cheeses given >7 days once opened but could not determine if they are exempt from date marking. Facility must provide proof that: El Campesino fresco, Panelea cheese, el encantosinch, queso doble creama chichota are exempt from date marking. If they are, (2) Hard cheeses containing not more than 39% moisture as defined in 21 CFR 133 Cheeses and related cheese products, such as cheddar, gruyere, parmesan and reggiano, and romano; (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; then they are exempt.

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 and cheeses that were just cut, cooling in the display cases. Products moved to the walk in cooler to chill down before being placed into display case that is open and closed frequently.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cutting meat with a wrist watch on today.

4-501.11 Maintain equipment in good repair. Observed a broken saw guard today, a broken prep table, broken light shield, rusted screws in ice machine, and a broken meat scale. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed gaps in metal and gasket in the meat grinder today- repair or replace so that it is easiliy cleanable-VR in 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the non-food contact portions of the saw today. Observed build up inside ice machine(not used for food contact), on fans, under cutting boards, inside display unit, on meat scale, rolling cart etc.

5-401.11 Capacity and Drainage - C Observed the floor drain in the walk in cooler slow draining today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken and gapped wall near the walk in cooler door, Observed build up on the dry goods floor drain that is in the corner. 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 builid up on wall at the ice machine.

Observed lights not shielded in the meat display cases(where customers shop)- some had shield but were missing endcaps. 6-202.11 Light Bulbs, Protective Shielding - C

Observed employee handling raw meats and then handle ready-to-eat pork. Employee stopped to wash hands. Even if gloves are on when handling raw meats, glove must be discarded and hands washed before putting on more gloves or handling any clean items. 2-301.14 Wash hands after activities that contaminate them. -P

Observed no hot water at the back seafood handsink- turned on during inspection to correct. 5-202.12 Provide at least 100F water at handsinks. -Pf

< Observed dried meat built up on saws, gringer gasket, and cuber blades. Cuber blades put to soak, saw broken down to be washed to correct. These must be broken down completly at least once per day and more if different types of raw meats are used on them. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed shrimp, sardines, tilapia, and mussells stacked too high on the display case and they were holding at >45F. Ice added to products today to chill them down quickly. Add ice more frequently or push these trays down into the ice along with not stacking foods high. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed ham opened two days ago with no date- back dated. Observed cheese that had been open >7 days and was past the stored expiration date on the label- discarded today. 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 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 wet wiping clothes stored on counters today- sanitizer made and these were placed into it to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed cover on meat saw broken. Observed multiple plastic trays broken. Observed rusted metal hanging from walk in cooler ceiling. 4-501.11 Maintain equipment in good repair. Observed sausage in grey rubbermaid containers without a liner today- use a liner or get cans that are approved for food contact. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.

Observed quat. ammonia and chorine sanitizer being used and no test strips for either onsite- provided during inspection to correct. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf

Observed build up on non-food portions of the saws, spray hose handle, trays, meat cases, exterior of buckets/trashcans, cutting room fans, etc. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed an employee phone charger stored in a bucket with deli wrap- charger moved to lockers to correct. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed the light bulb in the pork skin case not coated or shielded. 6-202.11 Light Bulbs, Protective Shielding - C

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P PIC did not produce EHP documents or demonstrate knowledge of EHP. CDI by giving PIC copy of EHP agreement form.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered and above food contact surface. CDI by discard.

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

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 open packages of deli ham and turkey without date mark. CDI- products opened yesterday per PIC date marked, products opened prior to yesterday per PIC discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored outside of sani buckets. 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 soiled dry wiping cloths stored on cutting surface.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf observed plastic covers on meat saw broken, cracked.

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

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. oberved build-up on walls, walls and ceiling of walk-in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed cell phone stored on work surface.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at 2 handsinks only reaching 90F. CDI- PIC made adjustments and observed 120F at handsinks.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting beef without hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on wrap machine and mechanical wrap machine. Observed dried food debris on front counter top surface.

5-205.15 Maintain a plumbing system in good repair. Observed water leak in plumbing at handwash sink. Observed very slow draining from same handwash sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried meat on inside of meat grinder. CDI by wash, rinse , sanitize.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed soiled foam trays stored with clean trays on rack above cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dried meat debris on wrap machine.

5-201.11 Approved-Materials - Observed plastic wrap being used as drain plugs in 3 compartment sink. 5-205.15 Maintain a plumbing system in good repair. Observed leaking handwash sink.

3-302.11(A) Separate the different types of raw animal foods. -P Comminuted meats (ground pork, cubed steak) stored above whole cuts in display cases. CDI: PIC rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Dry storage goods (spices) containers with no lids, exposed to contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Grinder in walk in cooler with crusted food debris. CDI: PIC instructed employee to begin cleaning during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in back storage with pink and black debris on chute, rails, and walls.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicharrones with meat still attached in styrofoam trays and in warmer. PIC stated that they are bought from "Two Brothers" company in Kannapolis, NC once per week. Provide documentation that product is not potentially hazardous, hold on time for safety, or hold at proper temperature. CDI: PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shrimp, mussels, and blue crab in seafood area held above 45 F. See temperature chart. CDI: PIC voluntarily discarded. Kingfish, Golden pomfret, shrimp, and mussels in walk in cooler #2 above 45 F. See Temperature chart. CDI: PIC voluntarily Discarded. Sausage casings stored in dry storage 55 degrees F. Manufacturer's storage temperature 32-45 F. CDI: PIC moved to walk in cooler. Chorizo hanging to dry on speed rack 49 F. CDI: PIC 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 All deli counter meat and cheeses not date marked. All soft cheeses and deli meats must be date marked. Food shall only be dated for 7 days. CDI: PIC dated. VERIFICATION REQUIRED

7-201.11 Store toxic materials to avoid contamination. -P Isopropyl alcohol and sanitizer stored on food prep surfaces. CDI: PIC relocated.

3-501.13 Use approved thawing methods. Tripe thawing in tub on 3-comp sink. CDI: PIC moved to sink basin and thawed with running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. All spices in dry storage mis-labelled or unlabelled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. No wiping cloths held in sanitizer. All in use cloths held on prep surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Three knives in meat area stored between FRP and prep table.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Plastic containers for marinating meat cracked. CDI: PIC replaced. Meat band saw for pork and meat band saw for beef with cracked casings. CDI: PIC called and ordered new parts during inspection. 4-501.11 Maintain equipment in good repair. Walk in cooler #2 not operating. Fish thawing inside. CDI: All products voluntarily discarded or moved to a different cooler. Discontinue use until repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. All shelving in meat prep area with heavy food debris. Speed racks holding trays of chicken with heavy food debris. Walk in floor, walls, and ceiling, with heavy build up of food debris. Plastic flap dividers with heavy build up. Dry storage racks with heavy food debris build up. Dry storage racks with peeling paint--no longer cleanable--repair. Blocks of untreated wood elevating prep table--unable to be cleaned--remove. Clean all non-FCS more frequently to prevent heavy accumulation of debris. Observed build-up on outside rim of ice bin in fish prep area.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P No bell cap on vacuum breaker at can wash. No continuous pressure backflow preventer at mop sink and hose with sprayer nozzle attached with water running. Provide backflow preventer for continuous pressure or turn off hose and disconnect. VERIFICATION REQUIRED.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. No drain plug in dumpster. 5-501.16 Provide waste bins in required areas including at handwash sinks. No handsink with waste bin near it. Provide waste bin at all handsinks. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors open on dumpster. CDI: Closed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Broken tiles between handwash sink and meat case near entrance to meat cutting area. Broken tiles and coving damage at corner of seafood and mop sink area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone in contact with stored in use utensils.

5-202.12 Handwashing Sinks, Installation - PF: Hand sink removed at meat slicing area. Must replace with exact hand sink type. Must get approval if hand sink is small or bigger than broken sink. Verification needed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Need partitions between different species in meat cooler.

4-602.13 Nonfood Contact Surfaces - C: Clean inside meat display cases on floor.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken floortiles at meat cases. Repair doorframe at meat walk in cooler. Repair wall where bulking. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Reseal 3 como to wall in seafood.

5-202.12 Handwashing Sinks, Installation - PF: Front hand sink needs to have 100F hot water. Hot water is 66F. Verification needed.

3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing knives in cracks between equipment.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing cutting boards on the floor.

4-101.19 Nonfood-Contact Surfaces - C: Observed rusting shelf near big ice machine. Repair or replace. Observed rusting on meat grinder inside meat cooler. Repair or replace.

4-602.13 Nonfood Contact Surfaces - C: Clean inside meat cases and under meats in display cases.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair door frame leading in to meat walk in cooler.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair bottom of meat case. Repair leaking nozzle under 3 comp sink next to wall.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls where needed. Splash evident.

5-202.12 Handwashing Sinks, Installation - PF: Hot water at hand sink 75F. Must be 100F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: El Encanto Sincho cheese being kept at room temperature must be kept at 45F or below per original label. CDI- placed in cooler

4-202.16 Nonfood-Contact Surfaces - C: Repair leak under 3 comp sink. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean hvac vents in meat dept. Clean meat wall (beef section) display case.

6-201.15 Floor Covering, Mats and Duckboards - C: Repair broken floor tile. Repair metal flap on bottom of meat display case.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Soft cheese/spread packaged in store not date marked. CDI-date was placed on product.

3-304.14 Wiping Cloths, Use Limitation - C: Wipe cloths should be stored in sanitizer buckets or kept clean and dry. Do not store wipe cloths in hand sink.

4-202.16 Nonfood-Contact Surfaces - C: Repair bottom of door in beef and pork walk in cooler.(inside). Replace broken bins used for packaged food storage in chicken cooler. Repair leak under 3comp sink.4-202.11 Food-Contact Surfaces-Cleanability - PF: Seafood cooler not operating properly. Not holding proper temperature.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor in chicken cooler and under equipment.

3-402.12 Records, Creation, and Retention - PF: Keep shellstock tags for 90 days after product is sold. Tags shall be marked with date last product was sold.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw meat and poultry form cooked or ready-to-eat product. Observed whole smoked chickens in cart with raw chicken parts. CDI- separated.

. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed opened chubs of deli meats dated with expiration exceeding 7 days. Deli meats can be held for a maximum of seven days after opening. Date mark soft cheeses with date box is opened and hold for a maximum of seven days. CDI-

7-204.11 Sanitizers, Criteria-Chemicals - P: Keep sanitizing solutions at approved levels. Found sanitizer in 3-comp sink leaking into sink, making solution near 1000 ppm. CDI- emptied and leak addressed.

3-602.11 Food Labels - PF: Food that is packaged in facility shall bear a label of ingredients, and location of facility. Observed black mole not labeled. CDI-pulled from shelf.

Observed dusty fan covers, some cracks and holes in walls. Address as needed.