SAV/WAY FOOD MARKET

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Hoses are connected to two spigots in meat department area that do not have backflow prevention. VR - Verification required within 10 days that establishment installs backflow preventers (vacuum breakers) on spigots.

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. Floors are damaged and worn in side room that has bags of meat trays. Repair/replace floor so it is easily cleanable and in good repair. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer solution at 3-compartment sink measured less than 150 ppm. Quat sanitizer must be 150-400 ppm. CDI - PIC drained solution and refilled it was 200 ppm solution. 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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner stored on the shelf with meat tray liners. CDI PIC moved cleaner

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed meat on trays that are not covered with the clear plastic stored in grocery carts that are lined with trash can liners bags. EHS educated PIC and he stated that he had just put them in the bags while waiting to cover with the clear plastic wrap. CDI Trays were removed from can liners bags. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored on shelf’s in storage above plastic wrap for meat trays.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. -Observed floor made of absorbent concrete. Floors must be made non-absorbent and easily cleanable. REPEAT***

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed hose nozzle under pressure with no backflow prevention device present. EHS discussed backflow requirements with PIC. (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. Observed floor made of absorbent concrete. Floors must be made non-absorbent and easily cleanable. REPEAT***

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder soiled with old food debris. CDI- Meat grinder taken back to be cleaned. 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 made of absorbent concrete. Floors are not smooth and easily cleanable. Fix floors to be smooth and easily cleanable.

4-501.11 Maintain equipment in good repair. Observed hot plate of sealer for meat packages with deep cuts/niks. Ensure surface is smooth and easily cleanable. Observed minor rust build up on display case shelving near chicken.

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 door of walk in freezer. Observed fan covers within meat cutting room with build up. Ensure more frequent cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed plug broken and damaged in large green dumpster. Replace plug.

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 painting needed on door threshold to storage room. Observed wall damaged on wall near chicken area and grinder in the meat room. Make wall and corner to doorway of storage smooth and easily cleanable.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Facility receives chicken precooked in large bags and then repackages chicken for display on grab-n-go shelving. Observed chicken packages dated for more than 7 days. - CDI - PIC checked system and noted labels were allowing for a 14 day holding period. PIC corrected label system so that labels print correct 7 day holding periods. PIC corrected labels on chicken packages on display by hand. 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 .

4-101.19/4-202.16 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. - REPEAT - Observed cardboard lining flooring in various sections of meat cutting room. Do not use cardboard as equipment to stand on. Remove cardboard and replace with a cleanable material such as plastic.

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 approximately ten (10) ground pork packages stored over whole muscle pork and ten (10) ground beef taco meat packages stored above whole muscle beef in the grab and go cases. Observed three (3) packages of ground turkey set above whole muscle beef on WIC shelving during reorganizing WIC during establishment closing cleaning procedures. CDI: EHS explained proper storage order of whole muscle and comminuted meat and poultry. Items reorganized. REPEAT. EHS provided storage order charts to PIC, as well as Mecklenburg County Health Department resources in multiple languages.

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 flattened cardboard boxes on shelving in WIC, as well as at meat department entrance flooring. Remove absorbent materials from shelving and floors and, if required, replace with smooth, non-absorbent materials, such as plastic shelf sheeting and floor mats.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water temperature maximum of 89F during inspection. Facility staff specified that hot water would have been utilized briefly before EHS arrival to clean and sanitize facility equipment and utensils. A final temperature of 102F was observed at time of inspection end. A verification will occur no later than 05/28/2023

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 incomplete written procedure for vomit and diarrhea clean up. CDI: EHS provided PIC with a copy of the vomit and diarrhea plan from the mecknc.gov website.

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 ground pork stored over whole muscle beef and lamb in the grab and go cases. CDI: EHS explained proper storage order and items reorganized.

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

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed splash from hose on packaged raw proteins stored on rolling cart. Observed employee park cart near equipment that is being cleaned when packaging raw proteins. EHS advised employees to separate processes so that raw proteins are not exposed during cleaning. CDI, cart removed.

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 soiled unused single service meat trays stored on shelve without protective plastic covering. CDI, items discarded by PIC.

Repeat: 4-501.11 Maintain equipment in good repair. Observed ice build up behind fans and on condenser lines. Need thawing.

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.

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

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

4-501.11 Maintain equipment in good repair. Observed ice build up behind fan at walk in freezer. Need thawing/cleaning. Observed torn gaskets/seals at walk in freezer door. Need repaired.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed no barrier between chicken wings and fish and turkey and pork. CDI, barriers to be added by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no lids on dumpster.

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

3-202.11 Temperature - P,PF Observed marinated chicken at 44F. PIC states temperature of chicken was not checked when received. CDI, chicken placed in walk in.

4-703.11 Hot Water and Chemical-Methods - P Observed containers not submerged in sanitizer by employee. Employee states containers are rinsed in sanitizer after washing and rinsing. Observed no sanitizer in 3rd compartment sink. CDI, compartment refilled for containers to be sanitized.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled meat grinder, soiled meat saw, and soiled knives. CDI, equipment cleaned in place and knives removed for W/R/S.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine/water mix at concentration above 200 ppm, bleaching out test strips. CDI, solution diluted with water. Concentration at 150 ppm.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged/torn gasket of walk in freezer door. Need replaced.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unable to recite symptoms or illnesses. No health employee policy posted. CDI, employee health policy posted. EHS explained to PIC that employees should review symptoms and illnesses to report.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled cutting knives stored as clean. CDI, items removed for cleaning by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. Verification Required.

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

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 cutting knives stored in cardboard box. Cardboard box is not smooth and non-absorbant. CDI, items removed from box. PIC will obtain a container that is smooth, non-absorbant, and easily cleanable to store knives.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor at entrance of walk in freezer. Needs repair.

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 beef stored directly on the floor in the WI freezer. PIC lifted them above the floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster outside with no cover on it. Needs to be covered.

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 stains on ceiling in the walk in cooler and floor damage in the prep area. Needs to be repaired.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup to the pork meat slicer. CDI-The slicer was broken down to be cleaned and sanitized. REPEAT. *Points kept the same due to overall cleanliness of equipment. However, points will be doubled on the next inspection if theres a violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed extruder plate stored as clean with visible food debris.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ambient temperarture in meat room to be at 58 degrees . PIC stated equipment is cleaned daily. Based on temperature of room equipment must be cleaned every 4 hours . CDI PIC stated he would get the temperature corrected and clean equipment every 4 hours until situation corrected. 10 dayh verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in front display packaged by facility greater than 41 degrees. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster broken and in need of replacement and doors open at time of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cuber blades and guards soiled with food debris and stored as clean. CDI took to rewash

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bandsaw blade stored as clean with visible food debris. CDI took to rewash

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

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 wall damaged at walk in .

The person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers. 2-102.12 Certified Food Protection Manager

4-501.11 Maintain equipment in good repair. Observed slight rust on the hamburger grinder. Item has been resurfaced/painted such that it is easily cleanable, but some slight areas of rust remain. No points deducted.

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 and wall damage in various areas of the prep area and cooler room.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility with spanish speaking employees but copy of spanish health policy is missing. Policy provided by EHS.

4-501.11 Maintain equipment in good repair. Observed heavy rusting on the base of the hamburger grinder. Resurface/repair

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 damage in multiple areas, observed wall damage in the walk in cooler.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights in the facility unshielded. EHS cannot verify whether or not the lights are safety shielded or not. Facility should have documentation that the lights are shatterproof.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons present with food safety manager certificiation.

4-501.11 Maintain equipment in good repair. Observed duct taped equipment, observed rusted equipment.

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 damage to floors/walls/ceilings in establishment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food residue left in the meat grinding apparatus. CDI by PIC removal and sanitization. Ensure that all food debris is removed after each use of the machinery.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed rear dumpster doors open at time of inspection.

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/wall/ceiling damage in areas of the meat department and employee bathrooms.

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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in 3 compartment sink testing 600ppm. CDI by diluting to 200ppm per manufactuers recommendations.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked FRP wall covering in cutting room and walk-in cooler. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on walls in walk-in cooler.

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

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 foam trays stored on the floor. Oberved dried meat debris inside bag of foam trays.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster door open.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dried food debris on ceiling above meat saws. Observed build-up on walls of walk-in cooler.

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

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed comminuted pork stored over whole cuts of pork meat. CDI by rearranging order of food items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf Observed test strips to be expired that were in use. CDI replaced with new test strips.

6-303.11 Intensity-Lighting - Observed light out in storage room in the back.

Santizer in 3 comp sink less than 200ppm. CDI-remade is now 200-400ppm.

Discontinue storing open boxes of bananas, jalapenos, and tomatoes on floor. Must be stored 6 inches off of floor.

Clean fans in produce back room, meat dept, and meat cooler. Change wrap pads under dairy items. Observed dead flies.

Seal/paint raw wooden shelving in back room used for paper trays (meat dept).

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Observed boxes of fruit on floor in produce area. Keep food 6 inches up off of floor.

4-101.19 Nonfood-Contact Surfaces - C: Repair or replace door gasket on big freezer door.

4-602.13 Nonfood Contact Surfaces - C: Clean fans in meat dept. Clean around meat wrapping station.

2-102.12 Certified Food Protection Manager - C: Meat manager has taken the wrong assessment and test for CFM. Taken and passed Serve safe Food Handler test. Requirement is Ansi accredited Food Protection Manager certification.

5-205.15 System Maintained in Good Repair - P: Repair leak on Master Blaster soap and sanitizer system. Also repair leaking condensation pipe in meat walk in cooler.

2-102.12 Certified Food Protection Manager - C: PIC did not have Ansi accredited food protection manager certification.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean fans in walkin cooler and above food prep surfaces. Change out padding under whole chickens.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under tables and where needed in meat dept.

(general comment) Provide hand washing signs at all employee hand washing sinks; Observed missing hand sign at employee sink inside market area.

Properly store raw meat products; Observed raw ground pork stored above Raw pork chops in display case; All raw meats properly stored according to final cooking temperature.

Properly store food products to prevent contamination; Observed raw fish stored in vacuum packaging not frozen on meat display case. (remove from package or release vacuum before thawing).