SUPER G MART

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed birds present in the store. Birds were not present in the cutting area, however facility must ensure that birds are removed from premises.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large cuts of pork stored on the floor in the WIF. Food was wrapped and packaged. Ensure that all foods are kept at least 6 inches off of the floor. -CDI- PIC lifted food to be at least 6 inches off of the floor.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service styrofoam trays with presence of splatter. Ensure that styrofoam trays are stored in a manner that prevent splatter or buildup.

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 rusting on shelving, doorways, and external portion of equipment throughout the cutting room. Ensure that shelving, doorways, and equipment is free of rust and corrosion.

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 chipped and cracked floors throughout the WIC and cutting area of the facility.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed unpackaged oxtails stored in a shopping cart in the WIF. The bottom of the shopping cart had a small barrier, however the oxtail was touching the metal sides of the cart. PIC stated that the cart is only used for packaged meats, packaged in the facility. PIC stated that the oxtail is received frozen and remains frozen through the cutting process. EHS observed no visible soil, rust, or debris on the cart. No visible contamination was present on the food -CDI- PIC had food employee move the frozen oxtail into food grade bags so that it was no longer in contact with the cart and so that the food was covered. PIC spoke to food employees and told them that all meats even frozen shall remain in the original packaging until cut and packaged by the facility.

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 rusting on shelving, doorways, and external portion of equipment throughout the cutting room. Ensure that shelving, doorways, and equipment is free of rust and corrosion.

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 chipped and cracked floors throughout the WIC and cutting area of the facility.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed Food employee wash hands in hand sink adjacent to the 3-Comp Sink food employee than turned off the faucet of the sink with bare hands and go to put gloves back on. -CDI- PIC and EHS coached food employee how to properly wash hands correctly. Food employee rewashed hands. 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 food employees wash hands for approximately 5 seconds, turn off sink with bare hands and then go to place gloves on. -CDI- PIC and EHS coached food employee how to properly wash hands correctly. Food employee rewashed 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers with blood splatter directly above the cutting table adjacent to the door that leads into the cutting room. Ensure that single service containers are stored in a way to preclude the exposure of splash, dust, and other contamination.

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 rusting on shelving throughout the cutting room. Ensure that shelving is free of rust and corrosion. 4-501.11 Maintain equipment in good repair. Observed drain plugs for 3-Comp Sink not functioning as designed. 3-Comp Sink drains were able to be manually adjusted by PIC at the time of inspection, however food employees did not know how to manually adjust the plugs so that they would stay closed and hold Water and or Sanitizer. -CDI- PIC put in a work order at the time of the inspection to get the drain closing levers to properly function in the 3-Comp Sink. Ensure all equipment is maintained in good repair.

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 chipped and cracked floors throughout the WIC and cutting area of the facility. 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 dust buildup and residue present on the condensers and fans of the facility. Maintain vents and condensers as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed much of the grab n go raw meats holding above 41F. PIC had all item above 41F but below 45F moved to WIC to re cool quickly. VR required to ensure case is repaired/temp lowered. 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 has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed smoked pig feet that the PIC stated come from a bulk quantity, purchased no produced in house, that was holding dates beyond 7 day date marking. VR to check on date marking. 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 raw meat items being cut and separated, wrapped, then placed in grab n go with out re cooling. Items were above 41F. CDI PIC facilitated items returning to WIC first before placement into grab n go. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Repeat Observed wobbly hand sink next to the 3-compartment sink. Re-caulk hand sink. Observed rusted shelves/non-food contact surfaces inside the grab and go meat case. Replace rusted shelves. Observed sanitizer pump for three comp sink not operating correctly. Repair.

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 cracked floors in between the 3-compartment sink and the meat cutting tables, no longer making the floor in this area smooth and easily cleanable. Repair floor. Observed walls near double door peeling and in need of re surfacing so that it is an easily cleanable surface.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer spray bottle of chlorine reading 0ppm. CDI: PIC dumped the bottle and refreshed with properly concentrated chlorine sanitizer, testing around 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single-serve trays stored right-side up on a prep table. Observed stacks of single-serve trays stored right-side up on the shelf above the meat-cutting table, with visible food debris and residue contamination. CDI: PIC voluntarily discarded single-serve trays that were contaminated, and inverted the ones that had not been contaminated. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed wobbly hand sink next to the 3-compartment sink. Re-caulk hand sink. Observed rusted shelves/non-food contact surfaces inside the grab and go meat case. Replace rusted shelves.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak from the pre-rinse spray nozzle at the 3-compartment sink. PIC stated that he put a work order in to get it repaired. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin for disposal of sanitary napkins in the female employee restroom. Obtain a covered waste bin.

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 cracked floors in between the 3-compartment sink and the meat cutting tables, no longer making the floor in this area smooth and easily cleanable. Repair floor.

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 employee drinks and food stored on a prep table where single-serve trays are stored for packaging meat. CDI: PIC removed employee drinks and food to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 4 packages of chicken hearts that were cold holding above 41 degrees F. CDI: PIC voluntarily discarded the packages of chicken hearts that were temping above 41 degrees F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a single stack of single use trays stored right-side up without a protective barrier, right above the meat cutting table. CDI: PIC inverted single use trays. All other single use stacks were inverted or were stored in it's original protective packaging.

5-205.15 Maintain a plumbing system in good repair. Observed a handsink in the female employee restroom with a broken valve. PIC stated that they have a work order in to get it repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a leak dripping onto the floor, coming from a ceiling vent in the meat cutting room. There is a bucket the employees have placed on the floor to catch the water. Repair. REPEAT VIOLATION. Note: This is a repeat violation for the citation, and not the same observation from the previous inspection.

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live birds inside the store. Remove. -2-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed packaged food trays stored on floor in meat prep room. CDI - Utensils removed from floor by employee. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surface of meat grinder with dried food debris (food pedal). Keep clean. -0-

REPEAT VIOLATION: 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 floor damage at entrance leading into meat prep room, in meat prep room and inside of the walk-in cooler. 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 damaged wall adjacent to door entrance of meat prep room. 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 cleansing needed on floors in the walk-in cooler and ceiling tiles (above meat slicer) in meat prep room. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed shopping cart stored in front of hand washing sink. CDI - Shopping cart removed by PIC. -1-

REPEAT VIOLATION: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bird inside the store. Remove. -1-

4-501.11 Maintain equipment in good repair. - Observed detached pre-rinse at 3-compartment sink. Also observed ice accumulation due to leak at walk-in freezer condenser lines. Repair. -0-

REPEAT VIOLATION: 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 floor damage in meat prep 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 damaged ceiling light covers in walk-in freezer. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several wrapped containers of pig ears and whole chicken cold holding at 52F and 49F in prep area. The ambient air temperature in prep area is 54F. PIC stated items were there for no longer than 2 hours. CDI-PIC relocated items into walk in cooler to rapidly cool. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed several boxes of frozen turkey products ambient thawing prep area. CDI-PIC relocated items back to cooler until ready to be cut. -REPEAT VIOLATION-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small flies at 3 compartment sink and main prep area. Contact pest control for removal of small flies.

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 bloodied wiping cloth with raw food debris stored on prep counter.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed blood and dried meat splatter on single use meat containers and paper towel roll. CDI-PIC discarded items.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor damage in prep area. -REPEAT VIOLATION-

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 various soiled in use knives at different meat stations. When asked of PIC how often knives are cleaned and sanitized PIC stated once a day. REHS asked if there was a more frequent cleaning schedule more than just once a dat and PIC stated no, only once a day and staff continues to use the same knife all day for same animal specific meat. CDI-PIC provided education to wash food contact surfaces at least ever 4 hours and PIC placed knives in 3 comp and grabbed new cleaned knives. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed chicken necks thawing in large round container on floor beside prep table at ambient air temperature. CDI, chicken placed in container with cold running water under 70 degrees F to thaw. -REPEAT VIOLATION-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed a dozen pork ribs uncovered and stored directly in shopping cart in walk in cooler.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor damage in prep area. -REPEAT VIOLATION-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed chlorine sanitizer greater than 100ppm. CDI, operator discarded sanitizer in bottle also mislabeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed disinfectant level chlorine bleach stored in spray bottle labeled ammonium chloride sanitizer. CDI, bottle voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed chicken feet thawing in 3 compartment sink at ambient air temperature. CDI, chicken placed in container with cold running water under 70 degrees F to thaw.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some floor damage in prep area.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving above meat prep area and in walk in cooler. Replace all rusted shelving. Observed gasket around walk in cooler door to be damaged. Repair or replace gasket. 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 wooden plank used as part of shelving in walk in cooler. Wood cannot be used as shelving. Replace wood shelving.

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 of food residue/debris on packaging equipment in meat room. Increase cleaning frequency to prevent accumulation.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed a damaged ceiling tile and multiple broken light fixtures in meat room. Repair/replace all damaged ceiling tiles and light fixtures. Observed dead insects in multiple light fixtures. Remove all dead insects.

6-303.11 Intensity - Lighting - REPEAT - Observed lighting intensity levels between 1.0 and 8.0 foot candles in middle of walk in cooler. Middle set of light bulbs were broken, but both outer sets of light bulbs in walk in cooler were functioning properly. Observed lighting intensity between 16.0 and 24.0 foot candles at outer parts of walk in cooler. Provide lighting in all areas of walk-in refrigerator at least 108 lux (10 foot candles) at a distance of 30 inches above the floor.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf- Observed facility’s employee health policy not include salmonella non-typhi. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and emailed updated employee health policy for employees to review. EHS recommends the facility use this document as a training tool and have employee sign and maintain copies of signed forms in facility for employee and EHS review.

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. - REPEAT - Observed written procedures posted in facility but not kit assembled. CDI - EHS educated PIC on need for kit. PIC stated kit will be in place by next inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.- Pf - REPEAT - Observed meat department’s only handsink blocked by carts. CDI- Carts moved and EHS discussed maintaining access to all designated handsinks at all times.

6-303.11 Intensity - Lighting - REPEAT - Observed lighting intensity levels between 1.0 and 8.0 foot candles in middle of walk in cooler. Middle set of light bulbs were broken, but both outer sets of light bulbs in walk in cooler were functioning properly. Observed lighting intensity between 16.0 and 24.0 foot candles at outer parts of walk in cooler. Provide lighting in all areas of walk-in refrigerator at least 108 lux (10 foot candles) at a distance of 30 inches above the floor.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P/Pf- Observed facility’s employee health policy not include salmonella non-typhi. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided updated employee health policy for employees to review. EHS recommends the facility use this document as a training tool and have employee sign and maintain copies of signed forms in facility for employee and EHS review.

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 facility with no written procedures for responding to a vomiting or diarrheal event. CDI- EHS explained requirement to PIC as well as provided PIC with an example written plan and poster. EHS recommends facility purchase a kit or creates a kit with the items mentioned in the plan and poster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed meat department’s only handsink blocked by carts. CDI- carts moved and EHS discussed maintaining access to all designated handsinks at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder stored clean, per food employee, with visible food build up. Observed three cutting boards stored clean, per food employee, not clean to sight and touch. CDI - EHS observed food employee break down meat grinder and clean and sanitize the enclosed food contact surfaces observed soiled. EHS observed 3-compartment sink set-up and cutting boards moved to area to be cleaned and sanitized. REPEAT

4-501.11 Maintain equipment in good repair. Observed rusted shelving above meat prep area. Replace all rusted shelving. Note: 2017 NC Food Code Adoption-Summary of Changes document provided to PIC.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs in walk-in refrigerator that are not shatter-resistant bulbs, per PIC, and without shields. Provide shields lights or shatter-resistant bulbs in walk-in unit. 6-303.11 Intensity - Lighting Observed lighting intensity levels between 1.0 and 5.5 food candles in walk-in refrigerator. Provide lighting in walk-in refrigerator at least 108 lux (10 foot candles) at a distance of 30 inches above the floor.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled slicer stored as clean. CDI, item removed to be Washed/Rinsed/Sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken back cold holding above 41F. PIC states chicken was prepared today. CDI, item placed in walk in to cool. Chicken reached 41F by end of inspection.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat splatter on trays used for raw meats. CDI, items removed.

4-502.11(A) Maintain utensils in good repair. Observed meat knife with broken handle. CDI, voluntary discard by PIC.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled interior of meat grinder. PIC states grinder is cleaned everyday after each use. CDI, grinder removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork stomach cold holding above 41F. PIC states pork stomach was thawing overnight at ambient temperature (45F) and then washed in the morning at 9AM. CDI, voluntary discard by PIC.

Repeat: 3-501.13 Use approved thawing methods. Observed pork stomach thawing overnight at ambient temperature. Ambient temperature of cutting room at 45F. CDI, voluntary discard by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of meat stored on floor in walk in freezer. CDI, item relocated.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed missing interior panels in ice machine.

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 floor with missing grout by walk in cooler. Observed coving on left side of entrance to cutting board separated from wall. Need repair. 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 blood splatter on walls behind slicer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat slicer. PIC states equipment is cleaned in place after each use. Slicer is not broken down when cleaned. CDI, slicer broken down and cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle used for sanitizer not labeled. CDI, spray bottle labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed concentration of sanitizer in spray bottle too strong, bleaching out test strips. CDI, solution diluted.

3-501.13 Use approved thawing methods. Observed pork meat thawing in 3 compartment sink with no running water. 3 compartment sink should only be used to wash, rinse, and sanitize. CDI, item removed and placed in walk in cooler to thaw.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed loose handwash sink near 3 compartment sink and sanitizer dispenser not working at 3 compartment sink. Need repair.

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 meat splatter on walls by the meat grinder. Cleaning required. 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 damaged floors in walk in cooler and freezer.

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 employee come into the meat room and immediately put on gloves. CDI-Explained to the manager that employees must wash hands prior to putting on clean gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor buildup to the insides of the meat grinder. CDI-The unit was taken apart and properly washed, rinsed and sanitized.

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. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A THIN PROBED THERMOMETER HAS BEEN PURCHASED.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed an absorbent white table, and pieces of wood used for holding yellow strainers in the 3-compartment sink. These are not approved pieces of equipment and needs to be removed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves. Have resurfaced or replaced. 4-501.11 Maintain equipment in good repair. Observed walk in freezer door heavily damaged and a damaged hose that is leaking water. Have door repaired and hose replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the floors in the walk in cooler. Have cleaned.

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 floors to the meat room. Have repaired. 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 food employee turn faucet off with their bare hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed scoop stored in handwashing sink behind frount counter. CDI, equipment removed. 6-301.11 Handwashing Cleanser, Availability - PF - Observed soap dispenser not discharging soap at meat market area handwashing sink. CDI, dispenser batteries changed and soap being dispensed. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels being provided by dispenser at handwashing sink behind front counter. CDI, operator stated that they are looking to remove handwashing sink on future remodel. Requirements for equipment changes / remodels reviewed with PIC and plan review contact information provided to 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. - Observed dates last shellstock were sold or served not recorded on tags and tags not stored in chronological order. Repeat. CDI

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw beef in walk in cooler. Observed cooked mussel meat stored with raw seafood and commercial packaging open and raw eel stored in packages in contact with cooked shrimp. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed some fish overstacked on ice and held between 42-49 degrees F. CDI, overstacked fish relocated to walk in cooler to rapidly cool.

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 stored on ground in walk in units. 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 heavily damaged floors in seafood and meat prep area. Repeat. Observed some wall board damaged.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink at beginning of inspection. CDI - PIC found one roll with blood present and then placed a clean roll at handsink for drying wet hands. -1-

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed out-of-date meat today that was discolored and emitting an odor. Blue crabs were live and mixed with dead ones in customer self-service setup. -1-

3-203.12 (B) and (C) 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 tags being retained in the facility from the last use dates for a period of at least 90 days. VR no later than 06/28/2019 to ensure records are being kept for shellstock for at least 90 days with last use date written on the tag. -1-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed cutting boards used for process raw fish at room temperature being cleaned once per day. CDI - PIC instructed cleaning of cutting boards at least once every four hours. -1.5-

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 fish cooling on top of melted ice. CDI - PIC refilled ice in display unit. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored directly on floor during prep. REPEAT -2-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves and buildup inside those grooves on cutting boards. REPEAT -2-

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 heavily damaged floors in seafood and in cutting room. REPEAT -1-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed meat cutter using plastic single use gloves more than once and storing soiled gloves on table between uses. CDI - PIC voluntarily discarded and instructed food employees to use gloves only once and then discard. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in the grooves of cutting boards. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup around ice chute and on condenser inside ice machine. CDI - PIC cleaned these items and instructed deep cleaning of ice machine. REPEAT -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed squid cold holding in ice display at 44F. CDI - PIC reminded of 41F requirement and ice added to drop temp on foods stored in ice. -0-

3-501.13 Use approved thawing methods. Observed polenta fish and shrimp thawing at room temperature in 3-comp sink basin. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw tuna in crate stored directly on floor while pieces being cut, in standing water. CDI - PIC instructed cleaning and instructed food employees to use risers while cutting. -2- REPEAT

4-502.13 Single-use and single-service articles may not be reused. Observed soiled cardboard used as liners in absorbent pad containers. Observed unlined cardboard box used for packaged ribs with internal wrapping being reused for storing opened ribs. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in freezer door and ice machine. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges on cutting boards in use in cutting room and for fish. -0-

5-205.15 Maintain a plumbing system in good repair. Observed faucet at 3-comp sink fly off connection during inspection. -2- REPEAT

5-402.13 Maintain sanitary sewage system.-P Observed mop wash backing up during inspection. -0-

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 floors throughout meat department. 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 standing water in all cracked, low sections of floors. REPEAT -1-

3-201.11 Use food from approved sources only. -P Observed source of kimchee not verifiable during inspection. Labeling is marked through and calls to previous purveyor have gone unanswered. CDI - PIC called Korean Kimchee who stated they are sending EHS proof of being a certified wholesaler of kimchee in Georgia, regulated by Department of Agriculture. EHS spoke with purveyor and advised that doctoring labeling is not allowed. Requested contact information for further inquiries. -

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed kimchi in 5 gallon buckets with internal plastic wrapping that has strike through on labels with permanent marker. CDI - Spoke with purveyor via phone and this size is new to the supplier so they chose to strike through the 7.5 lb label from the smaller containers and make it 5 gallons. EHS advised supplier that strike through labeling is not honestly presented. -1-

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 oysters on display in ice without shellstock tag. CDI - PIC placed tag with product during inspection. 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 order to shellstock tags and no last use date recorded on tags today. CDI - PIC paper clipped and put tags in chronological order. Date will be recorded on tags starting today. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dark buildup on cutting room cutting board. CDI - PIC instructed employee to wash, rinse and sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside the ice chute of the hallway ice machine. REPEAT -3-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice buildup from dripping compressor in walk in freezer on top of food boxes. Observed pallets of meat delivered Monday still 4.5 inches off the floor today. -2- REPEAT

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean wiping cloths stored directly on the floor in cold room. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handsinks and on the cold room condenser fans. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at hose bib connection for pressurized hose in use at the fish dressing table. REPEAT -1-

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, cracked section of concrete floor. 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 standing water in sections of floor. -1- REPEAT

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the hallway ice machine. -1.5-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in cold case for beef ribs. CDI - PIC placed stem thermometer in case during the inspection. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of meat in walk in freezer on pallet 5 inches off the floor. -1-

3-304.14 (B)(1) and (C) Wiping Cloths, Use Limitation - C Wet wiping cloths shall be held in sanitizer between uses. Wiping cloths used for wiping areas where raw meat is processed shall be kept from all other areas and used only for that purpose. Observed wiping cloths used to wipe off raw chicken cutting board also used to wipe off the raw chickens before cutting them. Wiping cloths were in a pile on cutting board. -.5-

4-501.11 Maintain equipment in good repair. Observed rust buildup on the inside of hallway ice machine. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the condenser fan cover and panel directly above the cutting area of the cold room. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 3-comp sink faucet and sanitizer hose. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor at the entrance to the cutting room and inside the cutting room. 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 buildup on the floors throughout where water is standing in sections of the damaged floor. -1- REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one deli slicer stored clean with visible food debris on the blade. CDI- equipment was cleaned during inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle with a concentration greater than 200ppm chlorine (test strip went from dark purple back to white). CDI- bottle was emptied and refilled until a proper concentration was achieved.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Remove dead insects, rodents, and other pests from traps to prevent their accumulation. Observed multiple 'fly tapes' hanging from ceiling in employee cooking room with large quantities of flies on them.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one deeply scored cutting board in the meat department. Improvements made to equipment repair since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in freezer chests in the customer isles, on cold shelving dividers, and on the Styrofoam tray rack over the meat prep. area.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on ceiling above meat saw and on condenser unit in meat cold prep. room. Improvements made to ceiling cleaning since last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed one employee bluetooth speaker device stored on a cutting board in the cold meat prep. room.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed whole raw chickens being stored in shopping carts. PIC indicated the shopping carts are used exclusively for the meat market. CDI- chickens were removed from carts; instructed PIC to discontinue this practice and store foods in containers that can be cleaned and sanitized. 3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken wings and chicken feet stored above pork livers at the customer cold walls, chicken over beef in the walk in cooler, and chicken over pork in the walk in cooler. CDI- storage rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm chlorine concentration. CDI- bottle contents were discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer spray bottle not labeled. CDI- label added.

3-501.13 Use approved thawing methods. Observed beef heart, beef stomach, and beef honeycomb being thawed in the 3 compartment sink without running water.

4-501.11 Maintain equipment in good repair. Observed water leaking from the compressor unit in the cold meat preparation room above the meat saw. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one deeply scored cutting board in the meat prep. room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the compressor unit in the cold meat prep. room.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on ceiling tiles in the cold meat prep. room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on the back side of the deli slicer blade and in crevices of the meat grinding inner components. CDI- items were recleaned during inspection.

3-501.13 Use approved thawing methods. Observed meats thawing improperly in the 3 compartment sink. Use running water or walk in coolers to thaw frozen foods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed white cutting boards on prep. counters beginning to stain due to deep grooves in them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on the meat prep. room cooler fan coverings. Improvements made since last inspection to non FCS cleanliness.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed 2 ceiling tiles near the compressor units in the meat room with debris on them. Improvements made since last inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed employee/customer restroom handsinks with water dispensing at ~62F after several minutes. CDI- water adjusted during inspection. Water temperatures now above 100F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris residue on the saw blade. PIC indicated the saw had not been used today. CDI- disassembled for recleaning.

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 3 soiled wiping cloths stored on cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on walk in cooler shelving racks, compressor units inside the cold prep. room, in the customer cold case where poultry products are stored, and in the chest freezers.

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 ceiling tiles in the cold prep. room. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation on ceiling tiles around the ceiling compressor units in the cold prep. room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at hand wash sink. The dispenser used to hold the paper towels had been broken. CDI-Papertowels were placed near the hand wash sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder and white trays containing food residue. CDI-All items were cleaned and sanitized.

4-501.11 Maintain equipment in good repair. Observed rusted shelving rack. Have replaced. The department is under renovation. The manager stated they will be receiving new shelving units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed meat in the handsink at the beginning of the inspection. CDI - PIC instructed cleaning of the handsink and ionstructed employees to use prep sink when dealing with meat. -2- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condenser fan dripping condensate on saw table near the entrance to the cutting room. Move meat until drip has been fixed. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat and blood on meat trays by the entrance of the cutting room. -.5- Keep these covered to protect them.

4-501.11 Maintain equipment in good repair. Observed dripping condenser fan over the meat saw. Repair. -2-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on condenser fan covers throughout area. Clean these. -0-

6-201.13 (B) Floor and Wall Junctures, Coved, and Enclosed or Sealed - C Floors that are flood cleaned shall be sloped to drain. Observed standing water on the floor throughout meat department. PIC stated there is a bidding process underway to resurface floors. Make sure they are sloped to drain. -0-

5-205.11 Maintain access to handsinks. Observed rack and cart blocking handsink. Moved to facilitate access.

. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chicken in colanders on tubs sitting on the floor. The tubs were being washed with the floors without a sanitizing step. Observed whole chickens placed directly into grocery cart. The grocery carts are not approved for food contact and cannot be properly cleaned and sanitized. Food should not be placed in the cart basket unwrapped. Operator reports grocery carts used for chicken are grey and black carts are used for beef only. Do not place unwrapped meats in grocery carts. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed multiple tubs of raw beef uncovered in meat walkin. Operator reports the meat was being saved for employees use. Gave instruction to cover tubs and separate and label items for employee use only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed washed tubs and trays with blood and meat debris. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Employees report utensils are cleaned with a 2-step cleaning without a sanitizing step. Explained the importance of sanitizing all food contact surfaces after washing. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in bottles at greater than 200 ppm. Remade to approved concentration. Repeat.

3-501.13 Use approved thawing methods. Observed chicken feet thawing without water in sanitizing end of 3-comp sink. Gave demonstration of proper method with food submerged in flowing water. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw meat is being processed and placed in colanders on tubs sitting on the floor. Unpackaged food cannot be stored directly in grocery carts.

| 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed knife and cleaver on magnet rack against wall soiled with blood. Removed for 3-step cleaning.

4-501.11 Maintain equipment in good repair. Observed cracked plastic colanders and trays. Observed shelving with rust and corrosion. Repair or replace as needed. Repeat 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed grocery carts used for meat holding and transport. These carts are not approved for food contact.

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 areas of concrete floor at front with standing water. Floors and baseboards shall be maintained to provide for adequate cleaning. Observed FRP area above packaged meat display case with heavy build up/stain. Resurface to allow for proper cleaning. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors at door ways and baseboards near doors.

•6-303.11 Intensity-Lighting - C Replace bulbs in overhead lights in meat cutting room and walkin.

3-501.13 Thawing - C Observed chicken feet thawing in standing water in sanitizer compartment of 3-comp sink. Set water to flow over.

3-304.14 Wiping Cloths, Use Limitation - Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at approved concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed rag with blood left by meat. Gave instruction to provide buckets with approved sanitizer solution to submerge cloths when not in use.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed shelving for single serve trays, above cutting boards with rust and corrosion. Observed multiple trays for transporting packaged meats with chips, cracks and breaks. Replace shelves and trays. 4-501.12 Cutting Surfaces - C Observed both large and small cutting boards with deep cuts or stains. Resurface or replace where needed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed shelves with build up. Give thorough cleaning.

6-201.17 Walls and Ceilings, Attachments - C Observed condensation or leak at ceiling refrigeration fans dripping on to floor near cutting board. Unit must be repaired to prevent potential for cross-contamination..

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed 3 tubs of meat that will be used for grinding left uncovered in walkin cooler. Covered.

4-602.11 Equipment food contact surfaces and utensils shall be cleaned at least every 4 hours. Staff advised they begin work at 9am and end around 5pm. They do not clean any of the machines/equipment during the work day. They do a deep clean and sanitize at the end of the shift. Educated staff and advised they must wash, rinse and sanitize all the used equipment after 4 hours of use. DO not rinse after sanitizer step.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one container of sanitizer unlabeled. Labeled during inspection.

3-501.13 Use approved thawing methods. Observed box of meat sitting on rack thawing. Observed cow tongue in 3 comp sink bay thawing. Thaw Potentially Hazardous Food (Time /Temperature Control for Safety Food) food under refrigeration or completely submerged under running water at 70F or less.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Staff could not produce a thermometer. Obtain. Return visit required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous soiled towels on prep surfaces. Fill a bucket with sanitizer and place towels in it between uses.

4-903.11 Store cleaned utensils in a location that is not exposed to contamination. Observed clean knives and small cutting board on the "dirty" side of the 3 comp sink. There was meat thawing in the bay next to drainboard. Advised to rewash, rinse and sanitize utensils.

4-502.11(A) Maintain utensils in good repair. Observed numerous plastic trays chipped and broken. Large colander is also cracked. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Boards are severly etched and dark. Replane or replace. 4-501.11 Maintain equipment in good repair. Walkin freezer door is damaged at the bottom corner and gasket is shredded. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan unit above ban saw with meat residue that had splattered up. Observed shelving where single service trays are held with debris. Swinging doors to back of store are coated with debris. White trays used for holding packaged meats in transport are soiled. Clean all.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Can wash faucets are missing backflow preventers. Install. Return visit required.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed floor repair needed in prep area and walkin cooler. Baseboard wall corner repair needed in prep area. Can wash sides are in poor repair and chipped.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed some single service trays soiled by splash/spray from meat cutting. Keep the single servcie items clean.-REPEAT

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed the plastic hinged lid of a large piece of meat processing equipment to be cracked and repaired in a non-smooth and easily cleanable manner.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed the damage plastic lid on a large piece of equipment to soiled. Observed plastic crates used in the display shelves to be soiled.

3-304.14 Wiping Cloths, Use Limitation Observed soiled wiping cloths set out on the tables. In-use wiping cloths shall be stored in containers of proper sanitizer and the sanitizer shall be kept up off of the floor. -REPEAT If the cloths are soiled and are not going to be used again, they shall be put into a dirty linen container.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed some single service trays soiled by splash/spray from meat cutting. Keep the single servcie items clean.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed wooden utensils used in wrapping to be splintering. Do not use any wooden utensils if they are in poor repair.

6-501.12 Cleaning, Frequency and Restrictions - C Observed some areas of the walls to be soiled with old meat and splash/spray. Keep the floors, walls, and ceiling clean.

2-102.12 Certified Food Protection Manager - C Observed no documentation of ANSI approved food protection manager training. Provide a properly trained PIC at all times of food handling operation. -REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw duck stored over other lower food temperature raw meats. Always store items as per the provided Food Storage Guide. -CDI Duck was moved.

3-307.11 Miscellaneous Sources of Contamination - C Observed unwrapped raw meat stored in a shopping cart. Shopping carts are not approved food contact surfaces. Do not store food items in direct contact with shopping carts. Observed containers of meat stored on the floor. Do not store food items on the floor.

3-304.14 Wiping Cloths, Use LimitationObserved soiled wiping cloths set out on the tables. In-use wiping cloths shall be stored in containers of proper sanitizer and the sanitizer shall be kept up off of the floor. -REPEAT

6-201.11 Floors, Walls and Ceilings-CleanabilityObserved some wall/FRP damage. Keep making repairs to the floors, walls, and ceilings as needed. -REPEAT

A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. (B) This section does not apply to CONGREGATE NUTRITION SITES and Risk Category I FOOD ESTABLISHMENTS as defined in 10A NCAC 46 .0213. Observed no documentation of approved training. .

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved chlorine sanitizer to be far too strong, measuring above 200ppm, in the sanitizer bottle. -CDI Bottle was emptied to be remade.

6-501.111 Controlling PestsObserved several dead flies stuck to the foam packing trays. Control the presence of insects in a food safe manner and do not use items that have dead insects on them. -CDI Foam trays were discarded.

2-303.11 Prohibition-JewelryObserved staff member who was working with the food to be wearing a watch. The watch was removed. The only item that can be worn by a food handler is a simple metal band ring with no gems, inlays, or cut-outs.

3-304.14 Wiping Cloths, Use LimitationObserved soiled wiping cloths set out on the tables. In-use wiping cloths shall be stored in containers of proper sanitizer and the sanitizer shall be kept up off of the floor.

4-502.13 Single-Service and Single-Use Articles-Use LimitationsObserved single service foam trays in a plastic cover being used while set on the floor. Do not set foam trays on the floor.

4-602.13 Nonfood Contact SurfacesObserved badly soiled cardboard used to hold up foam trays. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed display shelving to be covered in absorbent paper coverings that were soiled with fluids from the meats and chicken. Do not line the shelves with absorbent materials, paper towels, or metal foils. Keep the shelving clean.; Repeat Metal or plastic that is smooth and easily cleanable can be used.

6-201.11 Floors, Walls and Ceilings-CleanabilityObserved some wall/FRP damage. Keep making repairs to the floors, walls, and ceilings as needed.