WHOLE FOODS MARKET - MEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed onions stored above two bins of cut ready to eat produce (pepper slices for Kabobs). CDI - PIC rotated storage order of unwashed and washed produce to prevent potential contamination. EHS provided WIC storage order chart to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bin of cooling pork in WIC with covered lid. Pork was observed cooling at an insufficient rate. CDI - EHS removed lid to improve cooling of TCS foods item. EHS provided ambient temperature TCS cooling sticker to PIC. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately three (3) wet nested plastic containers at drying rack. Air dry before stacking. CDI - PIC rotated containers to wash compartment to be rewashed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) unopened commercial container of chicken held at highest storage shelf in WIC. Chicken was positioned such that it was not directly over any RTE food, raw animal food of lower final cooking temperature, or unwashed produce. Per conversation with PIC, chicken package was a portion of food purchased and held for an employee. CDI - PIC rotated employee food to lower storage to prevent any potential contamination of food held for resale.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed two (2) unopened packages of ground chicken stored above bins holding cut kabob vegetables (onions, peppers, etc.) Observed two (2) boxes of breakfast sausages held above open box of whole muscle bacon. CDI - PIC rotated contents of WIC as required. EHS provided WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) food employees engaged in minor food prep (rotating packaged food to WIC, rotating sanitized dishes to drying rack, etc.) with wristbands. Remove as needed.

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 one (1) rolling shelf within WIC 1 with minor rust and corrosion. Replace and/or resurface as needed. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; shelving with WIC is being replaced with new shelves.

5-501.17 Provide a covered waste bin in female restrooms. Observed one (1) of two gender neutral employee restrooms without a covered waste bin. Provide covered waste bin as needed.

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 one (1) stack of single service articles (trays) at prep area with exposed food contact surfaces. CDI - EHS inverted packages to prevent potential 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 two (2) rolling shelves within WIC 1 with minor rust and corrosion. Replace and/or resurface as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef roast in grab n go holding above 41F. Items placed in cooler less than 2 hours prior. CDI Item moved back to WIC to re cool quickly. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed slight rust buildup on components of prep sink and components used in grinder. Per PIC, there is a set of backup parts for grinder that EHS observed today. Grinder parts maintained once a week. Repeat 4-501.11 Maintain equipment in good repair. Observed leak in WIF resulting in water turning into ice falling onto floor and items below. No meat market items affected

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

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 splash and build up on base boards and lower wall behind drying/storage rack near three comp sink. Clean with more frequency.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers. Air dry before stacking. -.5-

4-101.11 (A) - (E ) Food contact surfaces shall be (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed slight rust buildup on components of prep sink and components used in grinder. Per PIC, there is a set of backup parts for grinder that EHS observed today. Grinder parts maintained once a week. -0-

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak under 3-comp sink at drain pipe. Repair. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two rolling carts blocking handwashing sink in back area. CDI - Shelves moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three hamburger patties on third level of meat display were noted above 41F. All other items were temped 41F or below. CDI - PIC voluntarily discarded items. - 1.5 - 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several food contact surfaces stacked together and still wet. CDI- PIC corrected issue.

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 floors throughout department with damage. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a few metal containers with minor food debris build up in the corners. CDI- PIC moved the items to 3 comp sink to be properly cleaned prior to next use. 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 .

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 floors throughout department with damage. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flank steak and beef roast above 41F in display case. CDI- PIC moved items to WIC to rapidly cool down. REPEAT *Points not escalated due to improvements from previous inspection* -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-101.11/6-201.11 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 floors throughout department with damage. REPEAT -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed ground beef and short rib above 41F. CDI- PIC moved items to walk in cooler to quickly 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 .

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 floors throughout department with damage. **REPEAT** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed grab and go raw pork chops between 42-44F. -CDI- PIC moved pork chops to WIC to rapidly cool. All other TCS foods were at and below 41F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with trays stored as clean.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed food employee actively washing with temperature at 93F. -CDI- Food employee added hot water and increased temperature above 110F.

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 floors throughout department with damage. **REPEAT** -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - Observed RTE hot dogs stored under raw ground beef. CDI- PIC was able to correct storage order without EHS guidance and no physical cross contamination was observed.

5-501.17 Provide a covered waste bin in female restrooms. - REPEAT- Observed employee shared restroom without a covered trash can. CDI- PIC provided cover to trash cans.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT Observed floors throughout the department with damage.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed an employee handle raw ground beef with a gloved hand. the employee discard the glove, and donned new gloves, without a hand wash to prep raw ribs. CDI- Prior to cross contamination education was provided by the PIC. EHS observed proper hand washing after education was provided.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed ground beef, ribeyes and fillets all attempting to cool in the display case from prep according to PIC and employee 2 hours prior to the inspection. Observed ground chorizo sausage cooling covered. CDI- All items were uncovered and placed in walk in cooler to quickly cool.

5-501.17 Provide a covered waste bin in female restrooms. - Observed employee shared restroom without a covered trash can. CDI- PIC provided cover to trash cans.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT Observed floors throughout the department with damage. NOTE: Improvement has been made to walls and base boards. However point deduction will remain the same. If violation is noted on the next inspection point deduction will be increased.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -REPEAT- For more information on food storage order please visit: http://meck.co/FoodSafety. - Observed wash cut onions and peppers stored in a covered container below raw bacon. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Observed storage order issue in respect to different raw proteins. Therefore point deduction will remain the same however if storage order violation occurs during next inspection point deduction will increase. Also note cut onions and cut peppers are used for beef and chicken kabobs.

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 stew meat, ribs, strips, and brisket all above 41F. CDI- PIC was able to place items in walk in to quickly cool.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case damaged in joining section of case, caulk is collecting debris. NOTE: Improvement has been made in respect to this inspection number violation from last inspection. However point deduction will increase if the violation occurs during the next inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed minor debris build up on display case and joint of case damaged caulk.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT Observed floors throughout the department with damage.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee double gloving and after handling raw meat with double glove hand not wash hands. Observed same employee leave prep area with double gloved hands and return to prep area to only discard one glove without washing hands. Employee was handling trash. Observed employee handle raw meat and while double glove handle clean equipment without a hand wash. CDI- Education was provided and EHS observed proper hand washing by end of inspection.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed meat debris in hand sink. CDI- EHS instructed PIC to remove and ensure hand sink is only used for hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- 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 employee used soiled double gloves to handle clean equipment. Observed raw ground beef over whole muscle beef. Observed ground chicken stored above ground pork in the walk. Education was provided to employee double gloving. PIC was able to correct storage order since no physical cross contamination was observed.

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 several knives, plastic trays, and metal trays stored with minor food debris left on them. CDI- PIC moved all items to 3 comp sink to be properly washed before next use.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. - REPEAT- Observed feta cheese without a date. PIC stated item was form two days ago. NOTE: improvement noted from last inspection so no point deduction occurred. All other RTE/TCS properly dated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet cloths stored on cutting surfaces throughout the department. CDI- Employee moved wet cloths to soiled bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed white trays stacked together and still wet.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed a knife with chipping finish on the blade. CDI- PIC voluntarily discarded the item. 4-501.11 Maintain equipment in good repair. - REPEAT- Observed display case damaged in joining section of case.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared employee restroom without a covered trash can.

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. 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 walls throughout the department with cracked or absent tile.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed RTE sauerkraut, Oktoberfest sausages, and bier bratwurst all without dates. CDI- PIC was able to back date the bier bratwurst since item was found in a larger container. PIC voluntarily discarded the sauerkraut and Oktoberfest sausages.

4-501.11 Maintain equipment in good repair. - Observed dry aged beef cooler case non functioning. Observed middle of display case broken with edges and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed dirt debris on fan covers in prep room.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No Thermometer in case where dry meats were. CDI- Provided on site.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bins. REPEAT. PIC will rid facility of unused items to minimize wet stacking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed spinach feta stuffed chicken in case maintaining 42F on top but 41F bottom, and lamb chops in case at 43F-44F. Also observed packaged steak in the customer self serve cooler that were 44F-47F. TCS foods must be cold held at 41F or below. CDI- Spinach feta chicken and lamb chops taken to WIC for cooling. Steaks were placed in the cooler on Wednesday, therefore they were removed from the self serve cooler and were voluntarily discarded. PIC is going to have someone out to repair the cooler. VR to be done on self serve cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes (metal pans) that were wet stacked. Allow dishes to air dry before stacking them. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside of walk in freezer that had debris on the floor. Inside floor of dry storage cabinet contained debris. Inside of dry age meat cooler, as well as its shelving, contained debris. Observed clean meat grinder that had ground beef debris on it but stored as clean. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef patties in grab and go case holding above 41F. See temp chart. All other items were holding well. CDI-Items were placed in the walk in cooler for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken sausages were overstacked in display unit. CDI- Pulled chicken and pork.

4-901.11 Equipment and Utensils, Air-Drying Required - C Minor wet stacking observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Aged Loin cold holding at 43 degrees in dry meat cooler. Ambient air of this unit is also 43 degrees F. Will make a return visit to check the compliance and adjustments needed for this unit to properly cold hold. Ensure that prepped raw foods are handled with priority to refrain from foods being in the temperature danger zone for extended periods of time. Observed short ribs and other tcs meats cold holding at ambient temps. Refrain from using damaged cooler for cold holding tcs products prior to servicing. CDI/VR - Short ribs was placed in cooler to cool. 0 points due to this being the first cold hold violation since the new rule took effect 1/1/19.

4-502.11 (B) Good Repair and Calibration - PF Observed metal stem thermometer that was not in good repair and out of calibration. Ensure that all thermometers are in good repair and in good calibration. CDI- PIC installed adequate thermometer in the department during the inspection. -.5 points.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts. REPEAT - 1 point.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed cracks throughout on meat market floor. Ensure that facility is smooth, easily cleanable and in good repair. REPEAT -.5 points.

6-303.11 Intensity-Lighting - C Replace blown bulb in walk in cooler. All equipment lighting shall be 10ftcd. 0 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed the food employee prep raw meat , touch 3 comp sink knobs and then return back to prepping raw meat with same gloved hands. Ensure that gloves are changed and hands are washed in between task. CDI REPEAT- PIC educated employee, gloves were changed and hands were washed. - 3 points.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C Observed cracks throughout on meat market floor. Clean buildup from walk in cooler floor associated with raw chicken storage. 0 points. General Comment: Ensure that prepped raw foods are handled with priority to refrain from foods being in the temperature danger zone for extended periods of time.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at hand washing sink adjacent to front cold hold display case. CDI- Paper towels were installed during the inspection. 0 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employee used gloved hands to prep raw beef and then touched cleaned tub with same gloved hands. Gloves are to be changed and hands are to be washed once task has been changed. CDI- Educated food employee, gloves were changed and hands were washed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef was being stored over ready to eat peppers and onions in the walk in cooler. CDI- Foods were rearranged as needed for compliance. -1.5 points.

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 Raw burgers and chicken were being prepped and then put inside of the cold hold display case for selling. Ensure that foods are being cooled in adequate refrigeration such as the walk in cooler for sufficient cooling methods. Refrain from using cold hold display case to cool freshly prepped foods. CDI- foods were moved to walk in cooler to cool before being reinserted inside of the cold hold case. -.5 points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw hamburger that was going through prep was being stored right below the paper towel dispenser on the cutting board. Raw hamburger was being stored in the splash zone. CDI- Hamburger was moved and prep accommodations were made. 1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove old food debris from the interior of the cold hold case and the gaskets affiliated with the aged meat. -.5 points General Comment: No quat sanitizer was onsite at the start of the inspection and food prep was occurring. Ensure that sanitizer is always readily available when prep is in motion. Quat sanitizer was adequately installed by the end of the inspection.

3-602.11 Food Labels - PF Observed safe handling instructions not being printed on items bought from the fresh cut meat case. 10 day verification required.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden butcher blocks separating and cracking .

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 wall behind 3 compartment sink and in walk in 1 in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed italian sausages and italian pork sausages being held at 47 degrees made on 07-17-17. CDI discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in rear of meat room and portable cutting boards in need of replacement or resurfacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat trays stored as clean with visible food debris . CDI took to three compartment sink to rewash. Repeat violation 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed through discussion that equipment in meat room is only being cleaned once perday . Ambient temperature of meat room requires equipment to be cleaned every 10 hours (Ambient temperature observed was 55 degrees F.) CDI PIC stated this would be institued immediately.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf At time of inspection PIC using infrared thermometer to measure product temperatures. CDI PIC obtained calibrated thin probe thermometer for use in the meat market.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested trays in clean dish area. Repeat

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in meat room in need of replacement or resurfacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat trays in rear of facility soiled with food debris and stored as clean. Observed food debris on knives stored as clean. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean utensil area. Repeat violation.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - Observed employee drink on prep surface. CDI -Removed. Drinks shall be stored on lower areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0pts - Observed three pans with soiled food debris. Ensure that proper dish washing occurs at all times. CDI - Sent to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Observed wet stacking on most utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in lower cabinets and in label storage. Label storage is observed with food debris and should be properly cleaned at all times particularly because they may come in contact with food during display.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed sausages (2 pans) in meat case at 46-48F. All other items in case were 44F or below. CDI- Items placed in walk in cooler for rapid cooling. If product is being left out for extended period of time temperatures could rise.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Thermometer not in good working condition. CDI- New thermometer placed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - All long pans stacked wet.

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. - 0 pts - Floor cleaning in downstairs walk in cooler (beef) and in upstairs freezer.

4601.11 (A) Food contact surfaces shall be clean to sight and touch-Pf Observed plastic tray and ice scoop soiled stored as clean. CDI-Placed at 3 comp sink for washing.

4501.11 Maintain equipment in good repair. Observed rusted meat hooks stored in use. CDI-Rusted hooks discarded.

3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Observed raw ground protein stored over intact meat on speed rack and over a box of pork. Separations are necessary in display case for comminuted and intact meats. CDI- All items were stored and separated according to final cook temperatures.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Observed multiple stacks of display pans stored wet. Recommend more shelving for air drying.

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. - 0 pts - Minor floor cleaning needed in chicken walk in cooler under shelving.

. 3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Raw ground protein stored above raw intact beef. CDI- Beef was moved to lower portion of speed rack. Cut vegetables stored under turkey. CDI- Vegetables were placed on higher shelving.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - One thermometer in meat display case read 50F+. Product in display case read 41F or below. CDI- PIC replaced thermometer. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - No working thermometer when requested. CDI- PIC was able to retrieve thermometer for department.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0 pts - Observed multiple stacks of pans stored wet. Cutting boards placed on prep tables wet. Allow for air drying of all items.

3-302.11 (A) (2) Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Raw animal foods shall be separated and stored based on a succession of cooking temperatures. Observed in the walk in cooler a tray of raw ground beef stored above raw pork. CDI- PIC relocated tray of ground beef.

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 in poultry walk in cooler a tray of feta cheese/ spinach mix not dated. CDI - dated during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed in the poultry walk in cooler a unlabeled working container of poultry stuffing.

4-601.11(A) PF- Food contact surfaces shall be clean to sight to touch. Observed dried food debris in hopper of meat grinder, not used today. CDI- cleaned during inspection.

8-201.13 Before engaging in an activity that requires a HACCP plan, the permit holder shall submit a properly prepared HACCP plan to the regulatory authority for review and approval. ROP chicken and pork prepared on site. Submit HACCP plan for ROP chicken and pork to regulatory authority, contact Jessica Perry 704-617-3035 or Matt Hood 704-575-6275. Review sections 3-502.12 and 8-201.14 of the 2009 Food Code. VR- will return within 10 days to verify compliance.

4-903.11(A)- Single service and single use items shall be stored to prevent contamination from splash and dust. Observed clam-shell container stored uncovered in dry goods area CDI- relocated during the inspection.

4-501.11 Equipment shall be maintained in a state of repair. Observe heavy frosting in walkin freezer. Repair.

4-601.11(C)- Non-food contact surfaces shall be clean to sight and touch. Dried food debris under cutting board and under food pans in display case. CLean non-food contact surfaces.

5-202.13 P- A backflow or backsiphonage device installed on a water supply shall meet ASSE standards for that specific application and type of device. Hose and splitter with manual cut offs attached to hose bib at can wash with an atmospheric vacuum breaker only. CDI- PIC removed hose and splitter

5-501.17- A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Trash receptacle in restroom uncovered.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored according tot heir final cook temperature. Observed ground meat and whole meat, and SMOKED BACON and raw meats not spearated in the display case. Observed box of produce stored on top of meat slicer prep surface with blood on boards. CDI barriers placed between food items and produce moved to a different location.

3-302.11 Food shall be separated during storage by cook temperature. Observed 1 package of raw chicken stored over onion and breading mixture. Staff placed chicken on the bottom shelf.

3-501.17 Properly date mark TCS (time/temperature control for safety), RTE (ready-to-eat) foods which will be held in facility for more than 24 hours after opening or preparation. Observed S & F Chef Sauces in walkin cooler in need of labels. Bottles are marked 'refrigerate after opening'. Educated facility and they agreed to comply.

7-102.11 Toxic substances shall be properly labeled with common name. Observed blue cleaner lacking label. Staff labeled during inspection.