HALAL INTERNATIONAL

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several used insect traps in cutting area. Replace devices as needed once pests are trapped.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed boxes of food stored under drip from walk-in freezer compressor line. Per PIC, repair technician is scheduled for tomorrow. PIC moved boxes from compressor area.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed torn walk-in freezer gasket and leak at compressor fan. Per PIC, facility is trying to find a replacement gasket, but WIF door is an older model and replacement parts are no longer made. Facility is working with a company to replace the door with a newer model. Technician is scheduled to come tomorrow to repair compressor fan.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some cracked floor tiles and low grout in cutting area. Repair or replace broken tiles and low grout.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in establishment with certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink being blocked by equipment and utensils. Maintain handwashing sink at all times. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels for drying. PIC added paper towels for hand drying. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink storing dirty dishes. PIC moved dishes out of hand sink.

3-201.11(A) Use food from approved sources only.-P Observed intact with hair, whole cow leg and foot in WIC from unknown source. PIC stated they were given hooves by vender not for sale. CDI - hooves were denatured with bleach and voluntarily thrown in dumpster. 3-201.11(B) Food prepared in a private home may not be used in a food establishment.-P observed, homemade beef patties and baklava without temperature control stored in front house casing. CDI - PIC voluntarily discarded.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed meat grinder for sausage making unwashed with meat inside from three days prior. PIC stated they store equipment in walk-in cooler without cleaning and meat still inside until customer request. PIC stated they may only use it once a week. CDI - PIC voluntarily discarded meat and moved equipment to 3 comp for washing.

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 all meat in grab and go case tightly rapped cooling not changing temperature . CDI - PIC moved to WIC for rapid cooling. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys in food preparation areas.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in WIC and WIF. CDI - PIC placed items on shelves to prevent agent contamination. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Large buckets of olives are available for customers to dip their own container of olives. CDI PIC removed olives from self surface to walk-in cooler. PIC will contact Mecklenburg County plan Review to discuss self-serve options to update permit.

4-501.11 Maintain equipment in good repair. Observed meat grinder with torn gasket and rusted. The middle shelf of the refrigerated case for packaged meats was operating at 42F. All other shelves were measuring <41F. The PIC was to contact their refrigeration repair technician for solutions. All meat was moved to the top and bottom shelf until repaired. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed meat grinder not ansi certified.

5-205.15 Maintain a plumbing system in good repair. Observed leak in hand sink piping. Fix leak.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door with lid opened. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed wast on ground out side of dumpsters accessible to insects and rodents.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items in walk-in cooler raw meat for customer sale. CDI - PIC rearranged prevent contamination.

REPEAT: 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf. Observed handsink blocked by equipment and utensils at beginning of inspection. Maintain access to hand washing sinks at all times. CDI - PIC removed obstructions so handsink was not blocked. -2-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer in spray bottle used to sanitize meat cutter testing at low concentration. CDI - PIC voluntarily discarded sanitizer and refilled with properly concentrated sanitizer. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed containers of chicken gizzards inside grab & go above 41 F. Containers were stacked above the fill line. All other items at grab & go were 41 F or below. CDI - Foods were moved to walk in cooler to cool. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

4-501.11 Maintain equipment in good repair. Observed torn wrapping pad and walk-in freezer without a door gasket. -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 some debris on meat grinder filler block (equipment not used today) and food debris on door tracks. Also observed heavy ice accumulation in the walk-in freezer on the following areas: Door frame, condenser and lines. Increase cleaning frequency and maintain clean. PIC removed filler block to 3-compartment sink to w/r/s. Points escalated due to severity of violation. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste on ground at back door and surrounding the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding doors to dumpster left open and dumpster missing a lid. -0-

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 on flooring throughout the walk-in cooler and walk-in freezer; food debris, cardboard and heavy ice accumulation (in the freezer). Points escalated due to severity of violation. -0.5-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Water bottle on back-up meat saw. Store employee drinks separately from food contact equipment. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by dishes at beginning of inspection. Maintain access to hand washing sinks at all times. CDI - PIC removed dishes so handsink was not blocked.

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. Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - PIC moved raw chicken to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Old equipment around dumpster. Remove from premises to prevent harboring pests. 0 pts.

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. Some damaged floor tiles in department. And paper towels out at dispenser is broken and needs to be replaced.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed saw blades being stored on top of hand sink basin. CDI: Saw blades were removed.

REPEAT 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed chicken without safe handling instructions. CDI: Food employee placed stickers on items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed stomach thawing in stagnant water. CDI: Water was turned on.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without chlorine test strips. VERIFICATION 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 low grout lines and damaged floor tiles near walk in cooler door.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up cup with water in handsink. CDI: Item was removed, education provided.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw chicken, beef, and lamb in grab n go cases without safe handling instructions.

4-501.11 Maintain equipment in good repair. Observed torn wrapping pad.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sides of equipment, bottom of display case and shelving inside walk in cooler with food and other debris. Clean as needed

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout line and cracked floor tiles near walk in cooler door.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed packages of raw meats stored above a variety of packages of RTE meats in the grab and go case. Observed packages of raw sausages, ground beef, and ground lamb fat all stored above whole cuts of beef and lamb. CDI: PIC rearranged all packages to correct storage order in the grab and go case. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer used to sanitize equipment and utensils testing at low concentration. CDI: PIC voluntarily discarded sanitizer and refilled with properly concentrated sanitizer. 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled bottle of in-use sanitizer stored near the prep area. CDI: PIC labeled spray bottle as sanitizer.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed soiled gaskets and door handles of the display case needing to be cleaned. Increase cleaning frequency to avoid buildup. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed a waste bin without a lid/cover in the female restroom. Provide a covered waste bin.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed lamb feet in grab n go case without safe handling instructions. Ensure raw products are labeled with safe handling instructions.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor food debris on deli slicer, and slight rusting on saw blade. CDI: PIC placed items to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 4 containers of chicken livers inside display case above 41F. All other items in display case were 41F or below. CDI: Livers were moved to walk in cooler to cool. Points remain the same due to improvement from last inspection. 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 .

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build up inside of display case, and on outside of cabinets beside display case. Clean as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles at entrance of prep area and near saws with cracked floor tiles.

REPEAT 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 being stored in display case with food items for sale. CDI: Drinks were removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handwashing sink. CDI: Paper towels provided.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed no safe handling instructions on raw meat and raw poultry in the grab and go cases. CDI: Stickers were provided and placed on packages.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meats in the grab and go coolers above 41F. Air temperature of the units were 38F and 35F. CDI: Items rapidly cooled in the walk in due to being not above 45F and raw. Product had just been wrapped/packaged today. EHS strongly recommends that staff work in small batches and place product back into walk in cooler prior to putting it in the grab and go case if it gets above 41F. Observed turkey chubs and pastrami in display case holding above 41F. All other items in the case were at 41F and below. Product was on a tray that was blocking the fan prohibiting air flow to product. CDI: Items moved to the walk in as they were just pulled out 1.5 hours prior. 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 .

3-501.18 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 chubs of turkey with no date mark. PIC stated the smoked turkey was opened 2 days ago and the roasted turkey was opened yesterday. CDI: Items were date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 shelving in walk in cooler with build up. REPEAT VIOLATION Previous violation corrected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed dumpster with only one lid. PIC stated he has called multiple times to get a new dumpster and was told it would be delivered but it has not been.

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. - REPEAT - Observed missing tile from wall to right of walk in cooler door. Some improvement as blood on floor was not an issue today.

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 employees with personal food in prep area upon arrival. CDI: Employees relocated to a non-food service area for eating.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed significant ice build up on interior of walk in freezer. PIC stated technician was contacted and a water pump was installed on the exterior of the unit to help with issue, however, ice build up remains to be a problem. PIC stated gasket to WIF door is in the process of being replaced to help mitigate the issue. - *NOTE: No point escalation due to effort made to correct problem since previous inspection. Full points will be taken at next inspection if issue persists.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - REPEAT - Observed dumpster with only one lid. PIC stated he has called multiple times to get a new dumpster and was told it would be delivered two months ago but it was not.

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. - REPEAT - Observed missing tile from wall to right of walk in cooler door. 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 residue on the floor of the walk-in cooler. Clean and increase cleaning frequency to maintain clean.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed no safe handling instructions on raw meat and raw poultry in the grab and go cases. CDI: Stickers were provided and placed on packages.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in grab and go cooler above 41F on left side of the unit. Air temperature of this side was 41F-48F. CDI: Chicken above 45F was voluntarily discarded. Chicken at 45F and below was rapidly cooled in the walk in as it was raw. 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 .

3-501.18 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 Karish cheese (soft buffalo milk cheese) in case from 5/7. CDI: Product was voluntarily discarded. EHS and PIC discussed that soft cheeses, once opened, are good for 7 days only. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed significant ice build up on interior of walk in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with only one lid. Observed lid on dumpster open. REPEAT VIOLATION PIC stated he has called to get a new dumpster, but it has not been delivered.

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 missing tile from wall to right of walk in cooler door.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed box of raw chicken above box of raw beef roast. CDI - PIC moved chicken to another location to prevent contamination.

3-602.12 Safe handling instructions. Observed chicken and beef in customer display case did not have safe handling instructions on packages. CDI - PIC applied labels at time of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed side of beef in walk in cooler with end touching the floor. CDI - PIC raised meat so that it was no longer touching the floor.

Repeat: 85-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster. Call waste management company to have dumpster lid replaced.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed expired certification. PIC states he is waiting for certificate to be mailed. Observed PIC able to demonstrate food safety knowledge, including cooling, cold holding, employee hygiene and health policy, and cross contamination.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand wash sink. CDI, soap provided.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw protein packaging with no safe handling instructions. CDI, raw proteins labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled knives stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw proteins cold holding above 41F at display. Observed ambient temperature of 44F at front open display and 38F at side open display. PIC states raw proteins were in WIC then relocated to display case at 12PM. CDI, items moved to WIC. Observed front open display ambient temperature drop to 38F. Verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and roaches at mop sink in back. Need cleaning.

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

Repeat: 85-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on dumpster. PIC states facility is waiting on waste management company to bring new dumpster.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired certification. PIC states he is waiting to join group to take course.

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 several packages of raw beef for stew and beef sausage cold holding above 41F. PIC states items were placed at display without cooling or checking temperature. CDI, items moved to walk in to 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 raw proteins on floor at walk in freezer. Need to be stored 6 inches above 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 use trays stored on floor by hand sink. Items shall be stored off the floor and away from sources of contamination.

Repeat: 4-501.11 Maintain equipment in good repair. Observed ice build up behind fans and condenser lines at walk in freezer. Need to thaw.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids on dumpster. Need repaired/replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed soiled floors at walk in cooler. Need cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification.

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 procedures. CDI, EHS educated PIC.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee rinse utensil under running water instead of wash/rinse/sanitize. CDI, utensil washed/rinsed/sanitized.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meats cold holding above 41F. Observed unit temperature at 43F. PIC states unit may have been in defrost mode. PIC states unit does 3 times a day. PIC states items were cut 2 hours ago. CDI, items placed in walk in cooler to cool. Observed unit internal temp at 38F at end of inspection

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medications stored on top of display case. CDI, items removed.

4-501.11 Maintain equipment in good repair. Observed large amount of ice build up behind and below fans at walk in freezer. Need cleaned/thawed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed broken and missing lids on dumpster. Need repaired.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef for stew cold holding above 41F. PIC states beef was cut and prepared around 10:30-11AM. CDI, item moved to walk in to cool. EHS advised PIC to monitor temperature after prep to ensure cold holding.

Repeat: 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed Bulgarian feta cheese and Areesh cheese with no date mark. PIC states cheese came from package that was opened on Saturday. CDI, items date marked. EHS advised PIC to date cheese on day the package was opened.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered cup of coffee stored on slicer. CDI, voluntary discard by PIC.

4-703.11 Hot Water and Chemical-Methods - P Observed employee place utensil to dry without sanitizing. CDI, item removed for re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several raw beef and ground lamb packs cold holding above 41F at protein display case. PIC states protein is placed at display after cutting/processing and temperature is not monitored since protein is taken out of cooler. PIC states protein was cut right before arrival. CDI, items moved to walk in to cool.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed feta cheese with 3/2/21 date mark. CDI, voluntary discard by PIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on top of deli case. CDI - Drink was moved to designated employee area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT - Observed meat grinder and sausage grinder stored as clean with food debris present. CDI - PIC began cleaning equipment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray reading below 50ppm of chlorine. CDI - Sanitizer concentration was corrected.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on counter top. CDI - Wiping cloth moved to soiled linen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. PIC with CFPM arrived towards the end of inspection. - 2 -

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee using gloves for cleaning, taking gloves off, and donning new gloves for food handling without washing hands. CDI - Employee washed hands. - 2 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap available at handsink. CDI - Handsoap provided. - 1 -

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed no safe handling instructions on raw meats in front display cases. A VR will occur by 10/28/2020 to ensure safe handling instructions are provided. - 1 -

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of raw meats stored uncovered in walk in cooler. - REPEAT - A VR will occur by 10/28/20 to ensure corrected. - 3 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer, meat grinder, meat saw, and sausage grinder with left over food debris present. CDI - Began cleaning and sanitizing. - 1.5 - 4-702.11 Before Use After Cleaning - P Observed employee not sanitizing clean dished before putting them away. CDI - Sanitizer made in 3 compartment sink upon direction during inspection.

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 several opened, soft cheeses, and other ready to eat items in deli case without dates marked. No date marking system is in place. CDI - PIC date marked with discard dates. - 1.5 -

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sleeve of single-use trays stored on floor in back storage room. - 0 -

4-502.11(A) Maintain utensils in good repair. Observed rusted knives stored in knife holder. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards throughout facility with deep etches. REPEAT - 1 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves in walk in cooler soiled with debris and blood. - REPEAT - - 1 -

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris present on walls and flooring throughout facility. Facility in need of cleaning. Observed sections of floor tile in need of regrouting. Standing water present. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cooking burner and skillet, along with other personal items spread out throughout facility. Designate area for employee items. CDI - Designated area labeled for employee use. - 0 - Note: remove butane burner as it is outdoor use only.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed ground beef, chicken, and whole beef in the walk in cooler uncovered.CDI-ITEMS COVERED.

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed flies in the meat and dry storage area.

4-502.11(A) Maintain utensils in good repair.-Observed rusted knives stored in the knife holder. 4-501.11 Maintain equipment in good repair.-Observed scorn cutting boards on the cutting table.

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 to the door frames of the deli case.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the deli meat slicer and two large grey containers stored on the clean equipment rack. CDI-The slicer was broken down and the containers were all sent to the 3-compartment sink to be washed, rinsed, and sanitized. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach, and several flies and moths in the facility. Increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the ground in the walk in freezer and back storage area. Facility is planning on adding extra shelving to the walk in freezer to keep the food product off of the ground. REPEAT.

4-501.11 Maintain equipment in good repair. Observed missing light fixture in the ceiling. It is currently covered by a piece of card board. The manager explained that the light blinks when turned on. Have repaired. REPEAT. Observed pieces to the meat grinder that have begun to rust. Have removed.

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 fans of the walk in cooler and to the door frames of the deli case. Have cleaned. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored intermingled with facility food items in the walk in cooler. Have removed to its own spot, and have labeled.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food product stored on the ground in the walk in freezer and the back storage area. The product needs to be placed onto shelving at least 6 inches above the floor. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two bags of red trays stored on the ground. CDI-The trays were placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed missing light fixture in the ceiling. The facility has installed a piece of card board for the time being. It was found that the light itself is blinking and needs repair. The manager is working with a company to have repaired. REPEAT.

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 inside of the display case, the condensers and fans in the walk in cooler and the table holding the boxes of chicken in the walk in cooler Also observed the piping along the outside wall of the walk in cooler in need of cleaning. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coffee cup stored on the storage shelf containing food product. CDI-The drink was discarded.

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 cheese not properly date marked. CDI-The product was properly back dated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food product stored on the ground in the walk in freezer and dry storage area. Have put onto shelving.

4-501.11 Maintain equipment in good repair. Observed missing light fixture in the ceiling. The facility has installed a piece of card board for the time being. It was found that the light itself is blinking and needs repair. Have fixed. Also observed a damaged gasket to the walk in cooler door. Have replaced.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two bottles being stored in the back hand sink. CDI-The bottles were removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed a prep table with buildup being used to cut hard cheese on. CDI-The table was properly cleaned.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed cheese that had mold growth being stored in the walk in cooler. CDI-The product was discarded. The manager stated it was delivered this way and were planning on showing it to the company.

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. Observed the scoop handle being stored in the chicken livers. CDI-The handle was removed.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from the plumbing underneath the chicken prep sink and the piping underneath the back hand washing sink. Have repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of the meat grinder. CDI-The manager had it properly cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two kinds of cheeses out of temperature in the deli case. It was determined that the cheeses were used earlier in the day. CDI-The cheeses were cooling down.

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 at the facility. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT A THIN PROBED THERMOMETER IS PRESENT.

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 shelving and fans in the walk in cooler and buildup on the inside of the deli case. Manager stated that cleaning is done every Monday. Have cleaned. 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 opened feta, stanbouli, and arish cheeses today that are not used with24 hours of opening and have no dates on them. Must provide an opening date on these and use within 7 days. Or provide product information that proves these are semi-soft with a moisture content of more than 39% but not more than 50% moisture. VR within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight showing at the back door when it is closed due to it being bent- repair.

4-501.11 Maintain equipment in good repair. Guard on the saw is cracked, there is a gap in the slicer where caulk used to be, and there are cracks in the grinder lid area. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Grinder onsite is for household use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build up on the display case and wrapping area. Thank you for the cleaning in the walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some FRP at the canwash is gapped. Some missing baseboard tile in the cutting room(canwash and near freezer) and there are gaps in the tile around the floor drain. Repair floor and base board in the restroom- supplies are on site for this repair.

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 feta and egyptian cheese without a date and they had been opened >24 hours prior-back dated to correct.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed a thermometer reading 40F in ice water- calibrated during inspection to correct.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed daylight coming through the back door when closed- close this off.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed animal fat ini a box stored on the walk ini freezer floor today.

4-501.11 Maintain equipment in good repair. Observed loose and gapped rubber on teh slicer today. Observed torn gaskets on both walk in coolers and a cracked saw cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.'' Observed some build up on the walk in pipe covers and the black plastic in both walk in coolers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking and repair that have taken place- thank you. Please keep working on sealing up any wall gaps as discussed today and gaps on baseboard. Repair wall gaps in the restroom.

Observed 10ppm chlorine in the sanitizer spray bottle. Remade today to correct. Maintain at 50-200ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed cheese stored at room temperature- discarded today to correct.

Observed turkey ham and bologna that had been opened >7 days prior- discarded to correct. 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 daylight coming through at the back door- provide a door sweep to prevent pest entry. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed food on the freezer floor and grain stored on the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed loose/hard to clean seal on slicer. Observed a cracked lid to the grinder and a gap on the grinder blade where it had been welded. Maintain equipment in good repair.

Cleaning looked much better today. Keep working on the walk in rack where the cheese had spilled- the growth is getting on boxes. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed new baseboard up around the walk in cooler. Keep working on broken tiles. Provide baseboard or caulk at display case where it meets the floor as well. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

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

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

Observed chicken grinder piece sitting on tray with beef- chicken grinder sent to sink to move. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed the meat grinder blade with some dry meat on it. Observed chicken grinder blade stored dirty in the walk in cooler. Both sent to be rewashed. Observed some knives stored with dried food debris on the base of them. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

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

Observed clean utensils stored in a soiled container. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

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

Observed handsink water overflowing from floor drain into floor- repaired during inspection, 5-402.13 Maintain sanitary sewage system.-P

Observed missing base board around the exterior of the walk in cooler. Observed some broken tile in the cutting room. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels in employee restroom. CDI added towels.

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 meat in walk-in cooler without date mark. cdi by date marking open packages. REPEAT VIOLATION.

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 in display cooler door tracks. REPEAT VIOLATION

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

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 sliced deli meats in display cooler without date mark. CDI by date marking deli meats.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored over 3 compartment sink. CDI moved below sink.

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 display cooler door tracks.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. no certified PIC present.

3-302.11(A) Separate the different types of raw animal foods. -P observed raw chicken stored above raw ground beef in walk-in cooler. CDI rearranged order of raw meats.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service items stored on the floor in storage room.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. observed 3 light bulbs without shields in meat cutting area.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed unapproved persons in kitchen. CDI by removing non-employees from kitchen.

3-201.11 Use food from approved sources only.-P Observed baked goods stored at front counter without proper labels or invoices. CDI by removing from establishment. Observed samosas being sold at front counter from Halal Market across the street. Samosas were not labeled. VR visit within 10 days to verify compliance. FOOD PRODUCTS OFFERED AT RETAIL MUST COME FROM A PERMITTED FACILITY (EITHER HEALTH DEPARTMENT OR NCDA).

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground chicken stored above deli meats in walk-in cooler. CDI rearranged order.

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 sliced ham in market display cooler without date mark. CDI by date marking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical cleaner stored in spray bottle labeled as sanitizer. CDI by labeling.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored on the floor. Observed single service items stored in closet with items that are not used in facility.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Storage closet is full of uneccessary items. Remove.

2-102.12 Certified Food Protection Manager - C:Person in charge must have an Ansi accredited food protection manager. Must have an up to date certification and be at facility at all times of operation.

2-301.12 Cleaning Procedure - P: Observed employee washing hands with gloves on. Must wash bare hands properly then place new gloves on hands. CDI-talked toemployee about proper hand washing.

6-301.11 Handwashing Cleanser, Availability - PF: Must have soap at all hand sinks. 6-301.12 Hand Drying Provision - PF: Need paper towels at all hand sinks.

3-201.11 Compliance with Food Law - P,PF:Observed pastries at front counter. Pastries are made in another facility and being sold at current facility. Contact Department of Agriculture for approval.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken/missing baseboard tiles where needed (near mopsink, back hand sink, walk in cooler). Sealdoorframe leading to back room.

4-602.11 Equipment Food-Contact Surfaces,-Frequency - P: Clean slicer near mopsink. Food debris evident.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: replace missing floor tiles near mopsing and door. Repair door frame. Replace missing ceiling tiles.

3.302.11 Food Law. Pastries containg chicken & veggies from an unapproved source. Made in lady's home. CDI-discarded

4.501.114 Sanitizer concentration. Spray bottles were less than 50ppm. CDI-remade

4.601.11(c) Nonfood contact surfaces. Clean floor in freezer.

Provide / Have in place approved employee health policy; Observed employees having no knowledge of employee health policy; policy info printed for management.

Properly supply hand washing sinks; Observed missing soap, towels and signs at both hand sinks; all replenished during inspection.

Provide sanitizer test strips; Observed no test strips available.

Keep non-food contact surfaces clean; Observd tracks on display used for raw meat collecting heavy debris in need of cleaning; Observed crates used to store food boxes inside walk-in cooler collecting debris in need of cleaning.