DANYS SUPERMARKET

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels. CDI - PIC replaced paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI replaced.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of raw meat in WIC not in cooling phase, with no top.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacked plastic containers with sticker residue stacked so that the sticker residue was touching the inside, food contact side of the next container. CDI Item returned to be rewashed. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and raw chicken holding above 41F. Observed cheeses and some deli meat holding above 41F. Ambient of cheese case holding above 41F. Items above 41F moved to WIC, less than 4 hours since last time of temperature check. VR required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed a couple plastic containers stacked clean with large cracks and chips. Observed rusting on meat grinder parts. Replace rusted parts. Observed WIC not functioning. PIC stated it will be repaired next week. Facility is not storing item in WIC. Has 2 other WICs and WIF.

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 interior of Butcher’s case with loose food residue.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing 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 numerous damaged floor tiles throughout the facility. Observed walls and floors in need of repair. Facility will be undergoing complete renovation in the next month. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one meat slicer with food debris stored clean. CDI PIC facilited recleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and raw chicken holding above 41F. Observed doors open on display during inspections. Ensure doors are closed at all times. CDI Doors closed and items re-cooled Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use, wet wiping cloth stored on counter in display case. CD Item removed.

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

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 numerous damaged floor tiles throughout the facility. Observed walls and floors in need of repair. Facility will be undergoing complete renovation in the next month. Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels. CDI - PIC replaced paper towels.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags out of chronological order. CDI - PIC placed in order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, pig ears and pig tails packaged in house holding above 41F. CDI - PIC placed all items in freezer to cool to 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed ice scoop stored in a cardboard box on top of the ice machine and stored on top of plastic bags. Store in a container with handle facing up. CDI - PIC removed ice scoop.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed utensil used for scaling fish that is rusted and not a food grade utensil. Replace.

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 numerous damaged floor tiles throughout the facility. Observed walls in need of repair. Facility will be undergoing complete renovation in the next month.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Certified employee must be present at all times when the meat department is operating. Certified manager was called and arrived at end of inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with significant orange and dark build-up in interior. Clean more frequently.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Large tubs of ground beef 43.0 F in new WIC. CDI- volume broken down into smaller portions to facilitate cooling to 41.0 F or below. ensure new WIC is holding raw meats at 41.0 F or below.

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 numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair. Meat Dept will be undergoing major renovations in the next few months when these issues should be corrected.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Found three retained tags from oysters. One tag lacked final salad dated for quantity for that tag. Facility receives oysters frozen in the intact shell every 3 months according to PIC. Oysters are not sold in large volume in the facility according to PIC. CDI- discussion with PIC about retention of tags and proper documentation required on retained tags.

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: Found tub of seafood salad dated 4/21. CDI- pulled from retail and discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 interior of Butcher’s case with loose food residue.

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 numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair. Meat Dept will be undergoing major renovations in September 2025, when these issues should be corrected.

5-202.12 Provide at least 100F water at handsinks. Maximum hot water temperature at hand sinks was 81.0 F Also checked 3-comp sink, 82.0 F. Adjacent restaurant 3-comp sink 84.0 F. Adjacent restaurant hand sink 84.0 F

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The inside of the grinder needed additional cleaning. Food build up under the auger. Sticker residue is present on the outside of most plastic containers. CDI- Grinder was set up for cleaning -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 : stacked layers of herb crusted chicken measured 45.0 F in center of mass. Exterior measured 42.0 F. PIC stated chicken was worked up today. CDI- moved to WIF freezer for 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 .

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 equipment and surfaces throughout facility and prep area in need of cleaning. Heavy build-up in bottom of butcher’s case.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: observed hot water not exceeding 84.0 F at 3-com sink, two hand sinks. also not exceeding 84.0 F at adjacent restaurant hand sink and 3-comp sink. Return visit within 10 days.

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 numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on duty during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back prep area. CDI- PIC placed soap at hand sink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oysters stored in freezer with shell stock tag being held outside of original container. CDI- PIC moved tag to correct storage area with product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies by dumpster area. Contact local pest control.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in prep area with heavy scoring. Resurface or replace.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed equipment throughout facilty and prep area in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside with doors open and missing drain plug. Keep door closed and repair 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 numerous cracks throughout prep area floor. Needs repair.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf - *Observed - Clams in grab n go refrigeration that came frozen with shellstock tags according to PIC, tags were lost. *CDI - PIC removed clams from grab n go and discarded them.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw chicken in WIC that was stored next to raw beef. *CDI - PIC moved Chicken to poultry side of walk-in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Seafood mix and crab legs with date mark reading roughly 30 day shelf life, product shall have 7 day shelf life with prep date starting as day 1. *CDI - These food items were in display case at 37F and PIC issued new label with correct date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacked containers above 3-Comp sink

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster with doors left open and drain plugs missing.

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 - Floors in prep area with chipping and cracks, as well as cracked tiles along back area of display case.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed outdated vomit and diarrheal plan. CDI EHS provided updated plan. -0 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. EHS observed no hot water in women's restroom handsink. -1 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The inside of the grinder needed additional cleaning. Food build up under the auger. Sticker residue is present on the outside of most plastic containers. CDI- Grinder was cleaned and containers sent for rewashing -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-502.11 Obtain a variance for specialized processes.-Pf EHS observed in house made jerky stored in cardboard boxes above meat case. The jerky was made using an unapproved piece of equipmnent stored in back stock room. Today approximately 60lbs of jerky was discarded and denatured. VR required to verify the equipment has been removed from the premises. -1 point For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf EHS observed no variance for beef jerky process. VR required to verify equipment has been removed from premises. Today approximately 60lbs of jerky was discarded and denatured. VR For more information on how to request a variance please visit: http://meck.co/FoodSafety

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed live and dead roaches in the market. -1 point

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed large jars of seasoning stored directly on floor in WIC. CDI PIC placed seasoning off of floor. -0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed wet stacked pans and containers above 3 comp sink. -.5 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed damaged cutting board with deep grooves and cuts. CDI PIC replaced cutting board -0 points 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed a dehydrator used to make jerky in house that was unapproved. -.5 points

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. EHS observed service sink that was stacked with bales of cardboard not accessible for use. PIC stated they dispose mop water outside on the ground. -1 point

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed dumpster with no dumpster plug attached. CDI PIC states that one has been ordered. -0 points

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine used to produce ice for fish contact has significant black, yellow, orange build-up on interior.

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: Found packages of requeson cheese with packing date of today 45.0 F in deli case. Make sure all foods are 41.0 F or below when placed into deli case.CDI- moved packages to WIC. Dropped to 41.0 F in one hour. 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 .

4-601.11(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. Build-up on surfaces in facility. Walk-in cooler shelving with thick build-up in some areas. Exterior of grinder with build-up. slicer with soap residue on non-food contact surfaces.

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. Bases of walls damaged, floor tiles chipped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: top packages of raw meats in customer grab n go above 41.0 F. Packages one package back in row all were 41.0 F or less. Do not overstock rows of packages so end package rises above 41.0 F CDI- move end packages to WIC for cooling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Queso fresco in cheese case had many cut pieces not date marked, with many correctly date marked. CDI- Allowed to print labels for undated pieces. Deli ham dated 5/3. CDI- ham voluntarily discarded.

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. Build-up on surfaces in facility. Interiors of meat cases in need of more frequent cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: observed hot water not exceeding 91.0 F at 3-com sink and prep sink. Return visit within 10 days.

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. Bases of walls damaged, floor tiles chipped.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Cooked shrimp, crab legs, crayfish, seafood salad not date marked in seafood case. CDI- items are thawed in case. Allowed PIC to date with previous day date. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. A few drain flies seen in facility.

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. Build-up on surfaces in facility. Interiors of meat cases in need of more frequent cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Bases of walls damaged, floor tiles chipped.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring receiving temperatures and accepting TCS food at above 41.0 F. PIC not monitoring hot water availability in facility. CDI- PIC is not monitoring date marking of deli meats and cheeses in deli case. CDI- see # 23 below.A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Brush in hand sink at front. CDI- cleared. 6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at rear hand sink. CDI- supplied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels or other drying device available at rear hand sink. Dispenser has towels but is not dispensing. CDI- supplied.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine used to produce ice for fish contact has significant black build-up on interior.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Small packages of deli meats in deli case not date marked. CDI- Voluntarily discarded. Date marking for bulk soft cheeses not being updated from previous batches. CDI- discussion with PIC and dated recent batch correctly. Large opened chubs of deli meats inaccurately labeled. CDI- PIC corrected with correct opened dates. 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 .

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. Build-up on surfaces throughout permitted space.

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. Bases of walls damaged, floor tiles chipped.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring receiving temperatures and accepting TCS food at above 41.0 F. PIC not monitoring hot water availability in facility. CDI- all items addressed by discussion and CDI of each item. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: employee recontaminated hands at sink faucets after washing. CDI- hands re-washed and hands not recontaminated.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Steel scouring pads stored in front hand sink. CDI- sink cleared.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P: Food delivery in progress upon entry. Food was accepted at temperature above 41.0 F. Refer to temperature chart. CDI- food was placed into walk-in cooler at an ambient temperature of 34.0 F. And dropped to below 41.0 F by end of inspection. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine used to produce ice for fish contact has significant black build-up on interior.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: container of cleaner hanging in contact with utensils. CDI- cleaner removed and utensils taken to 3-comp sink.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. : Seasoning mix received bulk and then portioned in-house for customer self service does not have ingredients and other pertinent information. Bulk label indicates no allergens.

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. Build-up on surfaces throughout permitted space. Interiors of meat cases need more frequent cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: upon entry, observed hot water not exceeding 73.0 F at all fixtures. Cold water measured 73.0 at all fixtures. Employee found water heater in ceiling unplugged and reattached. Water still did not rise in temperature due to computer system shutting heater off. Management was able to get hot water to 135.0 F but temperature would then drop. Service company called, management was able to maintain hot water over 120.0 F by end of inspection. CDI.

5-501.17 Provide a covered waste bin in female restrooms. No covered bin in female restroom.

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. Bases of walls damaged, floor tiles chipped.

6-301.12 Provide other paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels or other approved means of drying hands at front counter handsink. CDI- towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P: One pan of raw breaded chicken stored over raw pork in display case. CDI- chicken removed. No escalation this inspection due to much improvement in facility storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some tubs of raw meats food in WIC uncovered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Deli section slicer, used today, had dried food residue attached from previous days. CDI- slicer taken to 3-comp sink for cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Bases of walls damaged, floor tiles chipped.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF: non-typhoid all Salmonella not on Employee Health Policy. CDI- gave updated educational posters for posting.

2-501.11 Clean-up of Vomiting and Diarrheal Event: No written policy, procedures, or necessary items on site. CDI- education and gave written procedures.

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at both hand sinks upon entry. CDI- soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Cleaning utensils stored in both hand sinks upon entry. CDI- sinks cleared.

3-302.11(A) Separate the different types of raw animal foods. -P: Raw chicken stored over raw pork in display case. CDI- chicken removed. Various raw meats and poultry stored horizontally with containers in contact with each other on shelves in display case with no clear separation between species. Directed PIC to establish better separation. Return visit within 3 days. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Containers of food in freezer with no covers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Quat sanitizer requiring minimum 200 ppm in sanitizing bin of sink at 50 ppm. CDI- PIC changed out source and sanitizer reached proper ppm.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: RTE crayfish in display case with no date marking system. CDI- dated with today’s date.

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. Bases of walls damaged, floor tiles chipped, hand sink in cutting room detaching from wall.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC during inspection was store manager on duty, PIC did not have food protection manager certification. PIC stated the meat market manager was not available during inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion with PIC, employees were not properly informed of reportable symptoms and illnesses. PIC stated all employees working in facility are new hires within the last month and stated he has not had time to properly discuss employee health policy. CDI- EHS explained the importance of reportable illnesses and symptoms with PIC, discussed a timeline for training employees and directed PIC to posted employee health policy above handsink behind display cases.

3-302.11(A) Separate the different types of raw animal foods.-P Observed a package of chicken stored above a package of pork in the grab and go meat case. Note: this was the only instance of storage order violation in the facility during inspection. CDI- package of chicken was moved to section with only chicken. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple meat products in freezer not properly covered to protect food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with dried beef residue on outer edges of blade and blade cover area. PIC stated that the cleaning frequency of slicer, saws and meat grinders was once a day at the end of the night, with cleaning in place after each use. CDI- EHS explained to PIC that food contact surfaces such as the blade on the slicer must be washed, rinsed and sanitized at least every 4 hours. EHS discussed a cleaning frequency timeline for each day to comply with 4 hour requirement. Slicer was broken down and properly cleaned 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 cooked shrimp and crab legs without a date mark in seafood display case. 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 package of turkey dated 6/7-6/13 in the deli display case. CDI- EHS explained the requirement for date marking for all ready to eat foods, such as the crab legs and the cooked shrimp. PIC voluntarily discarded package of turkey that was out of date.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of chemical cleaned stored above seasoning mixes and salt shakers. CDI-PIC moved bottle of cleaner.

3-502.11 Variance Requirement - PF Observed a dehydration machine used for producing beef jerky in facility during inspection. PIC explained process for making beef jerky, but was unaware of the approval requirement for specialized processes. CDI- PIC stated they will cease production of jerky until approval.

8-103.11 Documentation of Proposed Variance and Justification - PF: Facility has not received approval for the production of beef jerky in-house. CDI- supplied facility with State Variance application and instructions.

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 carne beef and beef steak cooling in walk in cooler that was not holding temperature during inspection. Observed process of grinding beef, packaging and then putting directly into grab and go display case. CDI- EHS explained that all meats shall be properly cooled to 41F or below before putting items in grab and go area for cold holding. Discussed packaging meat, rolling cart into walk in cooler/freezer to rapidly chill and then putting products in grab and go case.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC break thin tip thermometer while trying to clean probe during inspection. VR to ensure compliance.

3-203.11 Molluscan Shellfish, Original Container - C Observed frozen oysters in grab and go case, not in original container. Facility had removed from frozen bag, repackaged and put into freezer for sale. Molluscan shellfish shall not be removed from the container in which they are received other than immediately before sale or preparation for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple rags that were damp with raw meat juice stored on prep surfaces during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bus tubs stored as clean, wet nested near the dish pit. PIC expressed need for more shelving to air dry.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not holding temperature during inspection, was fixed by the end of the inspection. Observed faucet on sink in meat cutting area leaking. Suggest 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 floors in meat cutting area in need of repair. Damaged walls at floor level at entrance to cutting room. Handsink in cutting room not securely attached to wall.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a cleaning bottle inside the handsink at the beginning of inspection.CDI-Bottle removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed a large bin stored as clean with leftover food debris inside. Observed leftover meat residue on the blade of the slicer.CDI-Bin moved to 3 compartment sink and slicer broken down to be cleaned.

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 beef tongue and beef kidneys stored in reachin with a for sale by date of 11.25.2020. Todays date is 12.15.2020. CDI-PIC discarded items. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed ham and turkey stored in the display case without dates. CDI-PIC datemark items.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Observed damaged floors throughout kitchen.***No points taken.PIC has work order for flooring to be done.

3-302.11(A) Separate the different types of raw animal foods. -P-Observed raw beef sitting above pre-cooked ham in the walk in cooler. CDI-Beef removed and PIC rearrange items according to cooking temps.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-Observed beef tips (45F) prepped 40 mins in the display case tightly wrapped. CDI-PIC uncovered.

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

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.-The hand sink in the back is coming off the wall and observed damaged floors in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed boxing stacked in front of handwahing sink. CDI- Employee moved boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats in middle of display case holding at 49F. CDI- Employee was allowed to place meats in WIC to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of meat on the floor. CDI- Employee placed on rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed doors and handles of display case with build up and in need of cleaning.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs food safety certification expired in March 2019.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on inside ceiling of ice machine. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed one QUAT sanitizer spray bottle and the 3 compartment sink sanitizer at less than 50ppm quat solution. CDI- corrected to ~200ppm. EHS recommended 3 compartment sink sanitizer dispenser be serviced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items at the front of the customer cold display meat case cold holding above 41F (see chart). EHS observed ambient air temperature between 36-39F in front and middle of case. EHS recommended not placing meats directly on edge of case. CDI- meats were relocated to walk in cooler/pushed back further into the case for cold holding.

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 facility not datemarking soft cheese (cremoso), deli meats once opened, and cooked seafood items. CDI- products were datemarked.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat trays stored on the floor of the prep. area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet at the 3 compartment sink in poor repair/missing components.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored above spices. CDI - drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a filet knife stored in the hand sink by the walk in freezer; CDI - knife was removed. Observed a pile of boxes blocking the front hand sink. CDI - boxes were removed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed beef sitting on the prep table at 56F. PIC stated it was going to be put out on the customer display case. CDI - beef was placed in the walk in cooler to cool to 41F before placing it on the display case. Observed chicken on the prep table at 48F. CDI - chicken was placed in the walk in cooler to cool. Reminded the PIC of the temperature change to 41F. Because items were found above 45F, points were taken. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

7-201.11 Store toxic materials to avoid contamination. -P - Observed 2 bottles of Windex and a bottle of hand sanitizer stored above spices. CDI - items were removed.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on the saw.

Repeat violation 5-205.15 Maintain a plumbing system in good repair. - Observed a very slow draining and leaking hand sink by the walk in cooler door; repair sink. Points were not escalated due to the sink being operable now.

REPEAT VIOLATION 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed several broken and missing floor tiles throughout the facility; replace tiles.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the front hand sink. CDI - paper towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sponges stored in the front hand sink. CDI - sponges were removed.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer doors. Replace gaskets. Observed saran wrap being used as a sink stopper in the 3 compartment sink and the prep sink. Repair stoppers in the sinks or buy stoppers; do not use saran wrap.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a broken hand sink in the prep room. Repair sink.

Repeat violation 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracked/ broken floor tiles in the front area and the prep room. Repair floors. Observed low grout in the walk in cooler.

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

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed deli meats being marked for 8 day hold time. observed deli ham/queso chub date marked for 2 week discard date. CDI by correcting date mark to reflect 7 day hold time.

5-501.112 Outside Storage Prohibitions - C observed cardboard stored in containers without cover/lids.

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 tiles throughout market. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizing solution in 3 comp sink testing at 0ppm QAC. CDI refill and test at 200ppm QAC.

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 deli ham being date marked for a 9 day discard. CDI - labels corrected to allow 7 day hold time to include counting the day package is opened as day 1.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed damaged floor tiles throughout meat market.

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 ready-to-eat shrimp on display not date marked. Employee stated shrimp was opened yesterday. CDI containers labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of sanitizers not labeled. CDI bottles labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use in meat market. CDI meat market shared thermometer with deli.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep cutting boards in two areas of facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored above food items on rack. CDI by discard.

6-301.11 Provide soap for handwashing at each handsink. -Pf no hand soap at handsink in cutting room. CDI by adding hand soap.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed more than 4 hours between cleanings for meat slicer. CDI by wash, rinse, and sanitize. PIC stated that equipment is only cleaned once daily. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat slicer. CDI by wash, rinse, and sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed open packages of deli ham without date mark. CDI by voluntary discard.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed cutting board with deep uncleanable grooves in surface. Resurface or replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster lid/doors open. 5-501.110 Storage Refuse, Recyclables and Returnables - Observed several cardboard boxes stored on the ground at outside dumspter area.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. CDI relocated to below work surfaces.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed bbq sauce stored in handwash sink. CDIby removing item from handsink.

3-201.11 Use food from approved sources only.-P observed sliced watermelon being sold in display cooler. Establishment must obtain a seperate permit for slicing melons in produce area. CDI- PIC removed sliced watermelon from display cooler and will discontinue sell of sliced melons.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed heavy build-up of microbial growth inside ice machine.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - Observed a large amount of refuse, mostly boxes, stored on the ground behind building. No recycle container available. 5-501.110 Storage Refuse, Recyclables and Returnables

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. observed cracked floor tiles in meat cutting area. observed damage to walls. repair.

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

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

h6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked floor tiles holding water. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handwash sink without hand towels. CDI by adding hand towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2 handwash sinks without hand soap. CDI added hand soap.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef and raw pork in display cooler. CDI by rearranging order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - Observed mold and bacterial build-up inside large ice machine.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.- Observed hot water temperature of 113F.

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 walk-in freezer floor in poor repair. Replace/repair floor.

3-602.11 Food Labels - PF: Labels need name and address of facility.

6-501.111 Controlling Pests - PF: Eliminate roaches.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace missing drain cover in 3 comp sink room. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Remove cardboard boxes from ground near dumosters.

6-301.12 Hand Drying Provision - PF: Hand sinks observed without paper towels. CDI-placed paper towels at sinks

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair hole in wall near entrance to meat department. Observed standing water on top of covered/enclosed drain.. Floor not sloped to drain.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean around the doors of display cases.(seafood)

2-102.12 Certified Food Protection Manager - C: manager has prometric CFM but does not have ANSI on the certificate. Has taken serve ssfe on 3/13 and I spoke with the proctor. Need more information on the Prometric certification.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Clean slicers when not in use. Must be clean to sight and touch. CDI-cleaned during inspection

3-304.14 Wiping Cloths, Use Limitation - C: Wet wipe cloths (bloody) should be stored in sanitizer buckets or with diry laundry to be cleaned.

2-103.11 (M) Person in Charge-Duties: The PIC shall ensure that all employees that work with food are informed of their responsibilities of reporting certain illnesses or symptoms as required by law. Observed no employee health policy. CDI- left forms in Spanish.

6-301.12 Hand Drying Provision: All handwashing sinks shall be supplied with a means of drying hands. Observed two handsinks with no hand drying means. CDI- supplied.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date-mark all ready-to-eat foods. Observed opened chubs of cooked ham not dated. Soft cheeses opened but not dated. CDI- discussion and dating of products.

7-201.11 Separation-Storage: Store toxic materials in such a manner that contamination of food or equipment can not occur. Observed spray container of Lysol cleaner on prep table. CDI- removed.