C TOWN EXPRESS MEAT MARKET

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Several shelves are lined with cardboard. Do not line shelves with cardboard. 0 pts.

3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed red coverings on lights in the case over the beef and red coverings over the lights in the grab and go case over the beef. Removed or replace with only white lights.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service gloves and paper located under the towel dispenser. Move to a location that is not exposed to splash.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no drying towels available at one hand sink. CDI - Food handler provided disposable towels. -0-

REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed fully cooked ham product that they receive in large amounts, then separate and sell, three without date labels and one with date marking exceeding 7 days 12/15/25-12/21/25. Discussion with PIC revealed that two of three were first portioned on 12/15 and remaining was first used yesterday. CDI - Expired products voluntarily discarded and PIC allowed to add date label to yesterday’s ham. -1.5- 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 .

4-501.11 Maintain equipment in good repair. Observed detached gasket on sides of walk-in freezer causing door to not properly close. Repair. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed door tracks in both meat cases accumulating food debris and residue and food debris underneath two slicers. Increase cleaning frequency. -0-

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed smoked pork product that they receive in large amounts, then separate and sell, with date marks exceeding 7 days. CDI Items 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing with out being removed from packaging. CDI PIC cut open packages.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed 5 clean knives stored in the gap between the prep sink and the wall. PIC stated they usually store clean knives on the magnetic strip, which is placed right above the prep sink. CDI: PIC removed the knives to be re-washed/rinsed/sanitized. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of QUAT sanitizer stored on the shelf directly above the prep table where active food prep/raw meat cutting was taking place. CDI: PIC removed the spray bottle to prevent contamination. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of raw chicken stored directly on the floor inside the WIF. PIC stated that the case of chicken is being held for credit, and they are waiting for the truck driver to come and pick it up. PIC stated they have more crates in the back storage room to utilize so that the case of chicken can be off of the floor until it is picked up.

4-501.11 Maintain equipment in good repair. Observed re-caulking needed behind the prep sink. Re-caulk prep sink.

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 gaskets in both meat cases accumulating with food debris and residue. Increase cleaning frequency.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the handsink in the female employees' restroom. Male's restroom had handwash sign. CDI: EHS provided facility with handwash signs in Spanish.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of QUAT sanitizer stored directly on the prep table while food employees were actively cutting and slicing meat. CDI: PIC removed the spray bottle from the prep table to prevent contamination.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the employee female restroom. Obtain a covered waste bin.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently packaged raw beef cold holding at 46 degrees F at the grab & go unit. CDI - Products transferred to the walk-in freezer to cool down. No escalation of points due to improvement noted. -1.5- 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.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P. Observed spray bottle containing chlorine sanitizer > 200 PPM according to testing strip. CDI - Solution diluted to 100 PPM. -0-

REPEAT VIOLATION: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken down card board box being used as a mat in front of meat market prep table. CDI - Card board box removed by employee. -0.5- 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 stagnant water on flooring inside of the walk-in cooler. CDI - Floors cleaned by employee. -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 box of raw chicken stored directly on box of raw pork inside of the walk-in freezer. Items had been transferred from the WIC due to the WIC malfunctioning this morning. No physical evidence of contamination observed. CDI - Storage order was corrected. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P. Observed food employee wash hands with gloves on. CDI - Employee coached, gloves discarded and hands washed. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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. PIC advised EHS that the walk-in cooler was not maintaining temperatures of < 41 F at the beginning of inspection. All goods had been transferred to the WIF early morning and repair technician onsite replenished equipment with more freon. Technician advised EHS that all equipment had been turned off to work on the repairs. EHS observed the entire grab & go unit cold holding multiple proteins above 41 F degrees. Refer to temperature chart. Ambient temperatures at the unit registered between 51-56 F degrees. CDI - All proteins transferred to the WIF to cool. EHS observed ambient temperature of grab & go case decrease to < 41 F degrees at end of inspection. Ambient temperature of the WIC also verified to be at < 41 F degrees. -1.5-

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed large quantities of frozen raw chicken product sitting inside of the prep sink. CDI - Cold water turned on for compliance. -0.5-

4-501.11 Maintain equipment in good repair. Observed WIC unable to maintain temperature < 41 F degrees. No products stored inside of unit and technician was onsite. Technician found damaged gasket causing a heavy freon leak. Gasket was repaired and freon replaced. Unit now maintains temperature of < 41 F. -0-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on non-food contact surfaces of protein display case. Keep clean. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken down card board box being used as a mat at entrance of meat market. CDI - Card board box removed. -0-

REPEAT: 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. Date marking missing on cut turkey ham and another kept past 7 day requirement (6/25-7/1). Both foods voluntarily discarded. -1.5- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of chorizo casing stored on floor inside walk-in freezer. CDI - Containers relocated to shelving unit by PIC. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knifes stored on magnetic wall mount. CDI - Utensils relocated to 3-compartment sink to be W/R/S. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Chorizo meat grinder with food debris. CDI - Equipment thoroughly cleaned by PIC. -1-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed tilapia fish used for ceviche sourced from company that was not the same as the parasite destruction letter on hand. VR required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw animal products stored over cheese containers and spice mixes. PIC rearranged. CDI For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chorizo grinder and meat slicer that PIC stated was clean with food debris on equipment. PIC rewashing equipment. 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 .

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 Date marking incorrect on sliced deli meat and missing on one deli meat chub opened yesterday. Raw tilapia ceviche in freezer made the day prior did not have date marking. PIC labeled correctly. 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 .

3-601.12 Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. Observed colored light bulb in meat display case. Changes what product looks like. Bulb needs to be changed to white light bulb.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Observed pooling liquid in chorizo grinder part.

4-501.11 Maintain equipment in good repair. Chorizo meat grinder had degraded gasket inside and rust build up. Requires repair. PIC called for repair, taken out of service until repair complete. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household blender PIC stated was for making bread crumbs. EHS educated about need for blender that is not a household equipment. PIC removed blender from use.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Can wash near back door has splitter with hose with no back flow preventer. PIC removed hose from faucet between uses. CDI

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on waste bin in female restroom.

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 jacket on top of single use and storage items. PIC moved jacket to designated area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk spices and seasonings stored under personal items on shelf.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug at dumpster.

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

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

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw proteins cold holding above 41F at display case. PIC states equipment was emptied and cleaned earlier this morning (9AM). PIC states raw proteins were stored at walk in cooler then placed back when equipment was cleaned (1PM). PIC states it took them an hour to put back raw proteins. Observed ambient temperature of display at 38F. CDI, items placed in walk in to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on packaging equipment. CDI, item removed.

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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed soiled meat grinder and slicers. Employee states equipment is cleaned every 2-3 hours. Employee states equipment has not been cleaned because he just returned from lunch. CDI, employee started washing equipment during inspection.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed flank steak, skirt steak, and ham chub cold holding above 41F. PIC states steaks were cut and prepared around 12 and ham chub was left on slicer for too long. CDI, items placed in walk in to cool.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no plug at dumpster. Need replaced.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signs ar employee restrooms. CDI, sign provided.

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 frozen raw fish stored below frozen raw chicken at walk in freezer. CDI, PIC to re-organize items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated raw proteins cold holding above 41F. PIC states items were prepared and marinated yesterday. Employee states she did not know if proteins were at 41F or below after prep. Employee states proteins were placed in display case without cooling. CDI, items discarded by PIC.

5-205.15 Maintain a plumbing system in good repair. Observed small stream of water with no pressure at hand wash sink by 3 compartment sink. PIC states facility is aware of problem and waiting on plumber for repairs. PIC states employees have been using hand sink by slicers to wash hands. Verification required.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present at time of inspection. Employees state PIC is off today. PIC arrived at end of inspection. Facility shall have PIC onsite during hours of operation.

Repeat: 2-102.12 (A) Certified Food Protection Manager Observed employees with no food safety manager certification. EHS explained that facility shall have an employee with food safety manager certification during hours of operation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed Facility without written procedures for vomiting/diarrhea event. CDI, EHS advised facility on procedures.

Repeat: 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking Observed no date mark on ceviche and ham. PIC states ceviche was prepared yesterday and ham was opened 2 days ago. CDI, items date marked. EHS explained to PIC that ready to eat foods held for more than 24 hours shall be date marked.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for ceviche. Verification required.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection a CFPM. Repeat violation.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Safe handling instructions missing from wrapped meats in display case. Manager reported there was an issue with the machine and was corrected during inspection. Meats were labeled with safe handling instructions.

3-302.11(A) Separate the different types of raw animal foods. -Pf No barrier observed between raw foods and some ready to eat foods in display case. CDI. Barriers added while onsite.

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 Shrimp queso fresco and shrimp/tilapia ceviche observed bearing no date marking. CDI. Date marked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. White cutting observed observed heavily grooved and no longer cleanable. Repeat violation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present during inspection with CFPM certification. Repeat violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives stored on the wall deemed clean observed with old meat debris near base of blade. CDI. Placed in wash compartment to be washed, rinsed, and sanitized. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A couple wet/soiled wiping cloths observed on prep counters. Repeat violations.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Two white cutting boards observed heavily grooved. Resurface or replace.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with valid CFPM certification.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employees observed donning new gloves in between touching different meat and not washing hands. CDI. Employees washed hands. 2-301.15 Only wash hands in handwashing sink. -PF One employee observed washing hands in prep sink. Education provided and employee washed hands in proper sink. 2-301.14 Wash hands after activities that contaminate them. -P Employee observed leaving meat market then returning to prep meat without washing hands prior. CDI. Education provided and employee rewashed hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf Several different meats being stored improperly in walk-in cooler and freezer. EHS emailed handouts that display proper food storage and will return no later than 2/1/2021 to verify storage has been corrected.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Meat grinder and slicers observed with old meat debris on blades. CDI. Unit was cleaned and sanitized during inspection. Repeat inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle observed missing labeling with chemicals inside. CDI. Labeled.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Walk-in cooler and freezer observed with an abundance of food that is not conducive for proper holding and storage. During inspection, facility received EHS will return no later than 2/1/2021 to verify facility has limited food deliveries or provided adequate capacities.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility does not have thermometer for use. EHS will return no later than 2/1/2021 to ensure thermometer has been obtained.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food observed on floor in walk-in cooler and freezer.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee prepping meat observed with chain bracelet.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. A few soiled wiping cloths observed on cutting board throughout facility. Repeat violation.

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. A few tongs observed in direct contact with the meat in display case.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips observed in facility for quat sanitizer used at three compartment sink or for Purell sanitizer being used on food contact surfaces. EHS will return no later than 2/1/2021 to ensure test strips have been obtained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sides of equipment observed with meat build up. Clean more frequently to keep areas free of debris.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. An employee phone observed on cutting surface for prepping meat. Another employee’s purse observed hanging on dry storage shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Two plates observed in handsink upon entry. CDI. Plates moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Meat grinder observed with old meat debris on blades. CDI. Unit was cleaned and sanitized during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several soiled wiping cloths observed on counters throughout.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Doors handles, gaskets, and sides of sinks and other equipment observed with blood and meat debris.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handwash sinks. Handwash sign was provided.

3-501.13 Use approved thawing methods. Observed meat thawing beside the prep sink. Ensure approved thawing methods like thawing under running water, using ice or thawing under refrigeration.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed meat in the walk in cooler intended for donation stored with meat for intended for sell. CDI PIC moved meat for donation to a separated area. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat stored in the walk in clooer not 6 inches off of the floor. Ensure to keep food atleast 6 inches above thr floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat packaging containers stored on the ground in water by the handwash sink. PIC moved containers off the floor.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed two new employees with facility for one month and six months not trained for employee health. CDI - PIC sent employees through training and had them sign Employee Health Policy provided by MCHD. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in cooler stored under drip at ceiling near condenser. Observed food stored on floor in walk in freezer. REPEAT -2-

4-501.11 Maintain equipment in good repair. Observed trough drains over exposed meat leaking into small buckets during inspection. Observed rust forming on low area on staff side of meat cases used for beef. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup on black mats inside meat cases and buildup on the door of walk in cooler. Observed buildup inside meat grinder that was identified as clean. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by boxes of meat being put into meat case at beginning of inspection. CDI - PIC removed boxes from handsink and educated food employees about the requirement. -1-

6-202.13 Properly locate mechanical insect control devices. Observed bug zapper located over clean cutting board, slicer and paper towel dispenser.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed whole turkeys and other meats stored directly on the floor in walk in freezer. -1- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of butcher at beginning of inspection. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on butcher at beginning of inspection. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed soiled wiping cloth stored in meat case between uses. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard box reused as a divider between the two types of chicharrones. -0-

4-501.11 Maintain equipment in good repair. Observed trough drains over exposed meat leaking into small buckets during inspection. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs over raw pork in walk in cooler and raw chicken over raw beef in meat display case. CDI - Storage order corrected by PIC during inspection. -3- REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceviche with raw shrimp and the bottom line of consumer advisory which is posted on display case is ripped off. CDI - Sign reprinted and corrected during inspection. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor and on riser 4.5 inches off ground in walk in freezer. -0-

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

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored over raw pork in walk in cooler. CDI - Cooler rearranged with correct storage order.

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 Queso de puerco and chorizo con chili are received pre-cooked then portioned and packaged on site; one dated 3/22-3/30 and the other dated 2/17-3/19. CDI - Chorizo con chili discarded; queso de puerco corrected to discard on 3-28.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from sliding door tracks in display case with ham and cheese; clean build up from walk in freezer door and handle.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up on walk in cooler shelves. Improvement from last inspection.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility could not produce employee health policy agreement. CDI - Hard copy left with staff to review and post.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from sliding door tracks of display cases. Improvement from last inspection.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Deli slicer stored with food debris and not used today. CDI - Cleaned during the 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 Cooked shrimp in meat display with no date mark. CDI - Shrimp back dated with the date thawed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from sliding door tracks of display cases.

5-205.15 Maintain a plumbing system in good repair. Floor drain under three comp sink is slow draining. Repair.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ceviche made 4 days prior and cheese sliced on a pevious day have no date mark. CDI - Items correctly back dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from walk in cooler fan guards and dark build up from walk in cooler doo gasket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's keys and phone charger stored on top of bags used to portion meats when they are sold. Relocate employee items.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No present has food protection manager certification. Staff are working towards gaining certification.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink testing at 0ppm. CDI - Dumped and remade at correct concentration.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ready to eat date marked items are all dated with the day made plus 7 more days. Discussed with staff that the day made is day 1 and the items get 6 more days beyond the day made. CDI - Dates corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Facility uses quat sanitizer for dish washing but only has chlorine test strips. VR - Will return to verify facility has quat test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from sliding door tracks of display cases.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Handout left with facility with information about classes to become certified.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on top of box of raw pork. CDI - Chicken relocated to low shelf.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Blocks of queso cheese in display case with no date mark and containers of creme fresca dated March 19 -April 18. CDI - Out of date product discarded; blocks of queso were cut yesterday and back dated accordingly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of pork loin on floor in the walk in freezer. Move box to shelf.

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. Scoop stored with handle touching food in ceviche container. CDI - Scoop reinserted with handle portion up out of food.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. PIC indicated that he and staff are signed up for an up comming class to become certified.

3-302.11(A) Separate the different types of raw animal foods. -P Raw ground beef stored on top shelf above whold muscle beef. CDI - Storage order reversed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open chubs of turkey ham dated "opened 1-4-16 expires 1-12-16". CDI - Discussed date marking with PIC and staff. Expiration dates changed to 1-10-16. Also, soft cheeses such as creme fresca and queso fresca are being dated for 30 days shelf life. Instructed facility that once opened, these must be date marked for 7 days unless the manufacturer can provide documentation that meets the FDA definition of "hard or semi-soft cheeses". Expiration date corrected on recently opened and cut cheeses in display; all others discarded. Improvement from last inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer spray bottle not labeled. CDI - Labeled during the inspection. Repeat violation.

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. Scoop stored with handle contacting food in ceviche container. CDI - Scoop reinserted with handle up.

4-501.11 Maintain equipment in good repair. Wrapping machine heat pad cover damaged and in need of replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris in sliding door tracks of display cases. Clean.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. PIC, Roberto Garcia was advised that they have 210 days from permit issuance to obtain certification. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed employee restroom without hand soap in the dispenser. CDI - Soap replaced. 6-301.14 Post a handwash sign at each handsink. Observed two hand sinks without a hand wash sign. One in the meat market nearest the front counter and the other in the restroom nearest the meat market.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and two utensils with food debris present, stored as clean. CDI - Items moved to soiled drain board for cleaning.

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 three open chubs of deli meat without date marking. CDI - Items were date marked. REPEAT

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed ceviche with raw tilapia without a consumer advisory. CDI - Sign with consumer advisory placed on meat case.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bottle without a label in the meat market. CDI by instruction.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf THIS FACILITY IS NOT CURRENTLY SELLING DEHYDRATED JERKY FROM BEEF OR PORK AND DRIED CHORIZO, BUT HAVE EXPRESSED AN INTEREST. INFORMATION PROVIDED TODAY.

3-501.13 Use approved thawing methods. Observed reduced oxygen packages of fish thawing in the meat case when instructions for thawing listed on package state thaw outside of package. Observed raw frozen beef liver thawing under prep table overnight. CDI - Item voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cutting boards being used as shelving attached to the meat cases in need of cleaning. Clean.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster plug missing on dumpster. Replace plug.

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 floor with blood drips present on the floor. Clean floor.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified. Facility has 210 days from date permit was issued before 2 point deduction will be taken.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC and employee aware of employee health policy but could not list any of the reportable symptoms or illnesses. CDI by instruction; gave copy of employee health policy.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employeee beverage stored on top of container of dry good items on dry storage shelf. CDI by discarding.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near 3 compartment sink upon arrival. CDI-paper towels placed at sink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any hand sinks including in restrooms. Signs were provided at time of permit issuance.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Facility prepares ceviche using pre-cooked shrimp and raw tilapia. No parasite destruction information could be provided at time of inspection. Verification required.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee leave meat market area then return to area and continue handling raw meat without changing gloves. CDI- employee discarded gloves, washed hands and put on new gloves.

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 deli meats, queso fresco and ceviche in display case with no date marking system in place. Queso sincho (hard cheese) may be exempt from date marking but more information needed from provider in order to determine. Verification required.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory required for ceviche prepared with raw tilapia. CDI by instruction; verification required.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed can of WD-40 on shelf with chemicals. Informed PIC that it cannot be used on any food contact surfaces of the equipment. CDI- can removed from meat market.

3-501.13 Use approved thawing methods. Use manufacturer specifications for thawing. Observed reduced oxygen packages of raw tilapia in display cooler with statement saying to remove from package before thawing. CDI by instruction with PIC.

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