WOW SUPERMARKET MEAT AND SEAFOOD

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 100ppm quat during inspection. Maintenance on site during inspection to repair. CDI - Sanitizer dispenser repaired during inspection. Sanitizer maintaining 200ppm quat. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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 various cheeses in display case improperly date marked, or held past the 7 day allotment. CDI - PIC voluntarily discarded. 0 pts. 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 .

3-501.15 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 cut and marinated meat cooling in a large pile in display case during inspection. Meat was not cooling hastily. CDI - Meat moved to WIF to rapidly cool. 0.5 pts. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probed thermometer on site during inspection. CDI - Thermometer acquired. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in women’s restroom during inspection. Acquisition required. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and a multitude of cracked or missing floor tiles all throughout kitchen during inspection. Repair and/or replacement necessary. Repeat. 1 pt.

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 ground meat being stored above raw whole meat and raw chicken above raw steak in meat display case. CDI - PIC reordered storage. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed raw meat debris caked on meat grinder during inspection. PIC stated grinder had not been used since 9/28/25. CDI - Employee recleaned. 0 pts. 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 various TCS cheeses in grab n go display case holding above 41F. See temperature chart. Items were stocked outside of the boundary of the air curtain, and air curtain was blocked. CDI - PIC voluntarily discarded all out of temperature items held in unit longer than four hours. All out of temperature items held in case for less than four hours moved to WIF to rapidly cool. 0 pts. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and various cracked floor tiles all throughout kitchen area during inspection. Repair and/or replacement necessary. Repeat. 1 pt.

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed a broken chorizo case thermometer. CDI - A new ambient air thermometer was placed inside of the case.

REPEAT 4-502.11(A) Maintain utensils in good repair. Observed a few meat trays with cracks and holes.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the right side 3-comp sink faucet.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked concrete at the entrance to the walk-in freezer. Observed low grouting close to the meat grinder.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the center kitchen hand sink. CDI - Manager provided during inspection.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a dead Tilapia fish inside of the live tank. CDI - Tilapia was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer in at the 3-comp sink due to the hose not retrieving sanitizer. CDI - Manager replaced the container and it started dispensing properly.

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. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed missing ingredients and allergens on chicken wings with sauce and breaded chicken patties. CDI - Manager manually wrote allergens on these packages. Computer system will be updated to print allergens.

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 preparing food while wearing a bracelet and ornate ring.

4-502.11(A) Maintain utensils in good repair. Observed a few meat trays with cracks and holes.

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 concrete at the entrance to the walk-in freezer.

6-301.14 Post a handwash sign at each handsink. Observed a missing hand wash sign at the back kitchen hand sink. CDI - Employee provided a sign during inspection.

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 in the display case without their tag. Manager stated that they only receive one tag from the supplier. CDI - Tag was photocopied to be kept in both storage and the display case.

REPEAT 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 ground pork stored above pork chops on the self-service rack. Observed ground beef above whole-muscle meat in the walk-in cooler. CDI - All items were moved to the correct order. Improvements made from previous inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed all seafood being stored in undrained ice dishes.

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 an ice scoop with the handle fully submerged. CDI - Item was removed from the ice.

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 containers stored on the ground next to the meat display case.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a spray hose connected to a spigot without a back-flow prevention device. CDI - Hose was disconnected from the wall until a back flow preventer can be obtained.

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

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 a box of chicken, ground beef, pork and steak on top of boxes of whole muscle beef. PIC stated that it is a box of items to be discarded. Observed ground pork stored above pork chops in the display case. CDI - Items were moved to the correct order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of windex with no label. CDI - Manager labeled. No points taken due to all other chemicals being labeled.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed all seafood being stored in undrained ice dishes. Most seafood products are shipped frozen without ice.

4-101.19 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. Observed chipping paint inside of the seafood display shelves.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose hanging well below the flood rim of the seafood prep sink. CDI - Manager found a hook to keep it permanently raised above the rim.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed soft cheeses labeled with no dates on containers of queso fresco.. CDI - EHS explained to PIC about need for date marking. PIC dated items. Note: Points were not escalated as volume of undated items had improved. - 1.5 - REPEAT

4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout the walk in freezer and wic. - 0.5 - REPEAT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed an employee using a wiping cloth on raw chicken. CDI- Education was provided and EHS observed employee use gloved hands to handle foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 4 containers of RTE shrimp (small and large) and RTE shrimp ceviche above 41F. See temp chart. CDI- PIC moved items to walk in cooler to quickly cool TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed crab legs, sea food salad, shrimp, queso cheese and shrimp ceviche all without dates. CDI- PIC provided date marks since items were said to be fresh today and may be kept another day. 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed single use items stored on the floor in large bags.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout the walk in freezer and wic.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed floor and base board damage throughout the facility. NOTE: Point deduction remains the same since violation is static and low risk. However if the violation is noted on the next inspection point deduction will increase.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor going into freezer was uneven and in poor repair. - 0.5 - REPEAT

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 shellfish tags stored out of order and without last used date. EHS educated PIC on need for last used date and tags in chronological order. Verification will occur within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed soft cheeses labeled with 8 day discard date and no dates on containers of queso fresco.. CDI - EHS explained to PIC about need for date marking, label maker was adjusted to provide for 7 day date and new labels were placed on incorrect items.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on label did not have the required information. EHS will email example of consumer advisory. Verification will occur within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of marinade not labeled with name of contents.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor going into freezer was uneven and in poor repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees washed hands and turned off handles with no barrier. CDI: intervened and had employee rewash hands and turned off faucet handles with a paper towel. -2-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink inaccessible from trashcan on wheels stored in front of it. CDI: trashcan removed and discussed with PIC. REPEAT VIOLATION -2-

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 raw marinated chicken wings stored above raw pork sausage. CDI: discussed with PIC and items rearranged. REPEAT VIOLATION -1.5-

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 a plastic cup with no handles used as a scoop for dried pork skin. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed a bottled water stored on meat cutting board. Ensure that employee drinks are stored in a manner that prevent possible contamination from occurring. CDI- Food service employee moved employee drink to under cutting station.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with rolling trashcan blocking use access. CDI- Trashcan was moved during the inspection to allow use. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no single use paper towel provided upon arrival to the inspection. CDI- Paper towels provided by person in charge during inspection.

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 raw sausage stored below raw chicken during inspection inside of customer display case. Due to no contamination observed, raw sausage and chicken were reorganized according to their final cook temperatures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemicals spray bottles without labels attached identifying contents inside of containers. Chemicals were labeled during the inspection by person in charge.

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 items stored on ground inside of meat case area. Ensure that single service items are stored in a protected location at least 6 inches off the ground. Single service items were discarded during the inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gasket trim inside of the display case with meat and cheese in abundance stored inside. Ensure that deli case is being cleaned at a higher frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Ensure that dumpster doors are maintained closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open during the inspection. CDI- REHS closed dumpster door during the inspection and explained the reasoning behind maintaining dumpster doors and lids closed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wood fitting inside of floor. PIC stated that wood is temporary to prevent employees from tripping because the floor is lower in this area. Ensure that an approved method is used in replacing the wood found in the floor. 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 floors with buildup left attached. Ensure that floors are cleaned at a higher frequency.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an monster energy drink stored on meat cutting board. Ensure that employee drinks are stored in a manner that prevent possible contamination from occurring. CDI-PIC moved employee drink to under cutting station.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with dishes stored inside blocking use access. CDI- Pans were moved during the inspection to allow use. 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap present at one hand washing sink upon arrival. CDI-PIC provided soap to carry out hand washing during the inspection. 6-301.14 Post a handwash sign at each handsink. No hand washing sign present upon arrival to inspection. Ensure that a hand washing sign is present that notifies food employees to wash their hands is present at each hand washing sink. CDI-REHS provided hand washing signs during the inspecrtion.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed some vacuum sealed meats stored directly on the ground inside of walk in unit. Ensure that all food items are stored at least 6 inches off the ground to prevent possible contamination from occurring.

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 gasket trim inside of the display case with meat and cheese in abundance stored inside. Ensure that deli case is being cleaned at a higher frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Ensure that dumpster doors are maintained closed to prevent a possible harborage or attraction of pests. Observed dumpster door left open during the inspection. CDI- REHS closed dumpster door during the inspection and explained the reasoning behind maintaining dumpster doors and lids closed.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wood fitting inside of floor. PIC stated that wood is temporary to prevent employees from tripping because the floor is lower in this area. Ensure that an approved method is used in replacing the wood found in the floor. 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 floors with buildup left attached. Ensure that floors are cleaned at a higher frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink with no paper towels available. Replaced during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left attached to container stored clean on air drying shelves. Dishes were removed from shelving and moved to dish sink to be washed, rinsed, and sanitized again. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P 3 comp sink was out of sanitizer. Food establishment switched to chlorine to sanitize dishes moving forward until replacements arrive.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats in the customer self service case stacked 6 trays high at a temperature of 45F. Meats were moved to walk in cooler to cool down.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed seasonings for meats without label present.

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

4-501.11 Maintain equipment in good repair. Observed men's urinal not flushing. Maintenance arrived onsite to attempt repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during the inspection. keep doors/lids closed to prevent a possible harborage or attraction of pests.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Wall damage at walk in cooler entries, wall covings. continued repair is needed.

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 Shell stock tags being maintained, and dated, but not being maintained in chronological order. CDI- EHS Anna explained to PIC how correct the tags; tags placed in order. Much improvement noted from previous inspections.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken legs stacked over the edge of tray and into the container of raw beef. CDI- PIC placed a washable partition between the two raw proteins. All other raw proteins stored per the rule. 0pts

3-501.13 Use approved thawing methods. Large basin sink filled with water being used to thaw frozen tilapia.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer provided by PIC, but thermometer is not operational. Verification to be completed by 4/26/21.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Large bag of single service trays stored on the floor in the meat preparation room. CDI- PIC corrected storage

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Wall damage at walk in cooler entries, wall covings. continued repair is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cups stored co-mingled with facility items. PIC corrected storage.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Shift manager on duty today advised that meat department supervisor is not working today, and no other management on site responsible for the meat and seafood department. CDI- Corrected by verbal instruction to provide certified food protection manager.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Raw ground meat and blood scattered in a box that contained raw oysters. CDI- PIC voluntarily discarded box of oysters.

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 No tags provided with tray of oysters in the display case on seafood area. PIC provided a temporary duplicate tag for oysters. Return visit by January 17, 2021 to check for compliance with tag retention and placement.

3-302.11(A) Separate the different types of raw animal foods. -P Tray of raw chicken legs over pan of raw beef liver in the front display case. Improvement noted from previous inspection per provided notes. Repeat. CDI- PIC had storage corrected.

7-201.11 Store toxic materials to avoid contamination. -P Bottle of nail polish remover stored on front display cases in seafood area. CDI- PIC removed both.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry spices stored in meat prep room not labeled, some with faded labeling. Label/ re-label all containers of seasonings and spices.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC and staff could not provide sanitizer test strips for quat sanitizer dispensed at 3 comp sink. Verification of replacement of test strips by January 17, 2021.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in the cheese case. Cleaning needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Papertowel dispenser over handwashing sink in the seafood area not operating. Repair papertowel dispenser.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken store over raw tripe in meat case. CDI - PIC reversed storage order in case by species. -1.5-

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 8 day date marking in Central American cheese from Chile, queso fresco, Oaxaca and deli ham. CDI - PIC stated scale adjusted to count open date as Day 1 in date marking system. Dates corrected. -1.5-

3-501.13 Use approved thawing methods. Observed frozen tilapia thawing in standing water. -0-

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed labels on meat and other grab and go items missing place of business. CDI - PIC programmed scales to show location of business. -0-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed hose connected to bib without backlow preventer. VR no later than 10/22/20 to ensure backflow preventer in place. -1-

6-202.14 Toilet Rooms, Enclosed - C Restrooms shall be enclosed by a tight fitting door. Observed men’s restroom door not closing completely and being held open while in use. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed used employee aprons stored on walk in cooler shelf with food. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Metal pan inside handwashing sink and large plastic container on top of metal pan in handwashing sink in the seafood preparation room. CDI- employee removed from handsink.

7-201.11 Store toxic materials to avoid contamination. -P Large bottle of hand sanitizer and spray bottle of cleaner stored on the table on the meat side of facility. CDI- PIC corrected storage

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some labeling on the bulk plastic containers of spices faded. CDI- employee re-wrote all labeling on the containers. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floor damage at entry areas of the both the walk in cooler and walk in freezer. Repair is needed. repeat; improvement of damaged floors and walls noted. 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. Some dust on the vent in the cold prep room. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverages stored co-mingled in the preparation areas. Provide and use designated storage areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels in the womens restroom. PIC advised that employee advised of needing to replace the papertowels. CDI- PIC replaced the papertowels. (0pts)

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. PIC is now maintaining tags as required for 90 days, but not in order and not recording date of when last shellstock was removed/ sold. CDI-Tags were put in date order today. Verification by 8/18/19 to check for continued storage of tags in chronological order and the retention of the last date on tags. PIC advised they due get about two deliveries per week. Repeat

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Two different types of crema and one brand of lard packaged for grab and go from bulk commmercial containers. Label only consist of the name of the product and where it's packaged. Ingredients as required are not provided. Verification by 8/18/19 for label correction. Repeat

3-307.11 Protect food from contamination sources not specifically noted by code. Upon arrival, employee's were observed slicing/ preparing foods at the metal prep table in unapproved space of meat and seafood area. Orange extension cords also noted to be in use for some equipment. Plans must be submitted to MCHD Plan Review. Intent to suspend issued today per approval of supervisor M. Muris. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. More than six black trays used for service/ display wet nested.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Set up of coolers is outside of the permitted food preparation space. Plans need to be provided to MCHD Plan Review. Intent to suspend issued today per approval of supervisor M. Matt. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in door tracks of cases and bases of display cooler. Cleaning is needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Damaged flooring in the back prep rooms. Continue to repair as required. Repeat

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Mold growth on five packages of commercially prepared smoked turkey legs that are packaged in the facility. PIC advised they have had for three weeks. CDI- PIC John Almonte voluntarily discarded all.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. 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. One large box of oysters on ice in newly installed open air display case. Display case and process not previously reviewed or approved by MCHD. PIC advised that all oysters are from the same box, but could not provide any tags for the live shellstock. PIC provided invoice, but vendor could not be located on ISSL list. Will obtain directive as to vendor approval from supervisor and DHHS seafood personnel and follow up with by April 22. Advised vendor to obtain shippers information from vendor. PIC provided copy of invoice today. CDI- PIC voluntarily discarded shellstock.

3-302.11(A) Separate the different types of raw animal foods. -P. Raw marinated chicken stored over raw marinated pork in the walk in cooler. Ground marinated beef stored over marinated intact beef steak in the display cooler (not self service) at the front line area. CDI- storage order corrected on all.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Three containers stored as clean with dried food debris on them in the meat prep room. CDI- all removed and placed in 3 comp sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. No dates provided for Queso Fresco and Queso Creme. No dates provided for open, cut deli ham in the same case. PIC advised per employee, Fresco opened and sliced yesterday, Creme and ham opened and sliced today. CDI- all items date labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Oysters being offered for sale as ready to eat. New process since last inspection. Case and process not previously approved by MCHD. CBI- Advised PIC that advisory is needed. No other raw shellstock available for sale, and vendor is not scheduled to deliver more at this time until verification is obtained as approved. PIC will post when case and approval of vendor determined. (0pts)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Three containers of dry seasoning not labeled in the meat prep room. CDI- employee labeled. Containers of salsa verde, red salsa, and packaged mole now in front side of display case offered as grab and go. Labels for all either missing or incomplete. Advised PIC of requirements for labels as all are dispensed from bulk containers and packaged in the facility. Now offered in cases that were not reviewed to allow for grab and go by MCHD. Verification by 4/22/19 for correction of labels now that they are offered as grab and go.

3-307.11 Protect food from contamination sources not specifically noted by code. Slicer that was previously located and used in the back meat prep room, now in the center of the U-shaped installed coolers. Cooler and slicers are noted to be outside of the original permitted food preparation area. CDI- Slicer was moved back to the prep room. PIC and employee's were advised that contact and approval from plan review would be needed to proceed as intended. Contacted plan review personnel during inspection also.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Two additional coolers added to front service area. Set up of new coolers now outside of the original permitted space. Per plan review personnel, will need to submit plans for new service areas to ensure space and equipment are approved. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Floor and cove tile damage noted in the preparation rooms. Damaged papertowel dispenser in the meat prep room. Repair all. repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided in women's restrooms. PIC- Jose Rodriguez had papertowels replaced. Comment: No handwashing signs posted in restroom. CDI- replacement signs provided to PIC today.

3-202.11 Temperature - P,PF TCS foods received should be at 41F or below or frozen. Temperatures need to be checked at delivery. Frozen foods delivered during inspection. PIC Giovanni advised that they do count and check the delivery invoice, then check the temperatures as they are putting products away. Box of shrimp was opened and packaged shrimp was frozen. CBI- Both managers/ PIC's were advised to check/ verify delivery temperatures and frozen status of foods prior to signing for delivery. (0pt)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Six containers of Queso crumbles in packaged containers in walk in cooler not marked as required. Employee advised that they package on site and those containers were packaged at closing last night. CDI- Employee was allowed to date mark the containers during the inspection. Much improvement in date marking food items noted from previous inspection. repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Bucket on sanitizer in preparation room not labeled. CDI- Employee labeled container. 7-201.11 Store toxic materials to avoid contamination. -P Bottle of glass cleaner stored on top of side prep area used for storing food contact items. CDI - employee corrected storage.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front automatic doors at entry maintained open at start of inspection. Fan was not operational at the time. CDI- PIC had doors closed so that they would only open when customers approach. (0pts)

4-502.13 Single-use and single-service articles may not be reused. Card board box used for raw packaged beef being used to store raw packaged fish in walk in cooler. CDI- Employee removed packaged fish and corrected storage. (0pts)

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Some longer cracks in the floor in the prep room observed. Continue to repair floors. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee hat and keys stored on clear plastic bags used for packaging of food. CDI- storage corrected.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Wet cloths in handwashing sink at fish display case. CDI- PIC Jose Rodriguez removed towels from handsinks and educated employee.

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, prepared mole, and cut chub of ham not date marked as required. PIC advised that all stored more than 24 hours in case. CDI- PIC had marked. repeat

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. PIC and employee provided dial thermometer today, but thermometer was broken. PIC was shown pictures of options for thin probe thermometer. PIC advised will replace. Follow up for replacement by 7/28/18.

4-502.11(A) Maintain utensils in good repair. Damaged black display trays in cold meat prep room. Replace all damaged trays and utensils. (0pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages stored co-mingled with facility items. CDI- PIC had employee to remove and relocate.

3-302.11(A) Separate the different types of raw animal foods. -P. Large container raw chicken over large container of raw pork sausage. CDI- PIC Jose Rodriguez had storage corrected immediately. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Slicer stored as clean with some dried meat debris on it. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Containers of mole dispensed today per employee statement. No date marking provided. CDI- PIC had corrected. (0pts)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing hair restraint while dispensing foods/ preparing. Provide hair restraint. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Large sleeve of single service packaged containers stored on the floor in the walk in cooler. CDI- PIC had storage corrected immediately.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked mixed seafood stored next to raw crab in display case without a barrier in between. CDI barrier added. Observed raw chicken above raw chorizo, and smoked pork stored below raw beef. CDI items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cuber soiled with debris. CDI item broken down 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 queso fresco and different types of cheeses marked for over 7 days. CDI items redated to reflect 7 day shelf life. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food while wearing bracelets and watches.

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. Observed wet wiping cloths stored in water. CDI items placed in sanitizer water.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serving trays that were stored upright where it is exposed to dust from vents. Suggest storing trays upside down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks for dront display case, racks in walk in, black build up around prep sink, and vents in seafood area in need of cleaning. Repeat.

2-301.14 Wash hands after activities that contaminate them.-P- Observed employee handling raw chicken, then handling raw pork without changing gloves or washing hands. Employee should was hands and change gloves between different tasks such as handling different raw proteins. CDI- Employee was informed on the correct procedure for hand washing and washed hands and changed gloves. -2pts-

6-301.11 Provide soap for hand washing at each handsink. -Pf- Observed hand wash sink in seafood area with no soap upon arrival. CDI- PIC had soap dispenser filled 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed adjacent hand wash sink without paper towels. CDI- PIC had paper towels brought over to sink. -0pts-

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken in walk-in cooler stored incorrectly. There was chicken stored above beef and pork. CDI- PIC had proteins stored correctly. REPEAT. -1.5pts-

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 soft queso in the walk-in cooler and front display marked with a date that was 7 days beyond sale date. CDI- PIC voluntarily discarded products. 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 pork cheese that was sliced on the previous day for storage greater than 24 hours that was not marked. CDI- PIC labeled the product with the previous date. -1.5pts-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed wet/in use wiping cloths stored on top of cutting boards. CDI- PIC removed wiping cloths after education on proper storage. -0pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the bottom of the front display unit, needs more thorough cleaning frequently. -1pt-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster with door open. Doors should be tight fitting to avoid pests. -0pt-

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. -Seal around window to meat prep area was hanging and contained build up. 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 splatter on the ceiling and light shields. Observed build up around the floor baseboards. Facility needs more thorough cleaning. -0.5pts-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken wings stored above raw beef in the meat display cooler. CDI: PIC arranged for chicken to be relocated to the bottom shelf of cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat saw and deli slicer with food debris after they had been cleaned the night before. CDI: Items were not in use for the day and PIC stated that they would be cleaned once market staff arrived. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled spray bottle of disinfectant in meat prep area. CDI: Bottle was labelled as clorox. REPEAT. 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 two cand of WD-40 in both the meat and fish prep areas, as well as bathroom mildew remover stored with the single service meat trays above hand sink. Also observed drain cleaner being used as a sanitizer for utensils. CDI: All of the mentioned items were removed from th kitchen by the PIC. Utensils were removed from drain cleaner and sent to be re-washed.

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 above meat prep area stored with visible signs of liquid splater. REPEAT.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed that the unit used to hold chicharonnes was not a commercial product and is not smooth and easily cleanible. REPEAT. 4-501.11 Maintain equipment in good repair. Observed that door to walk in freezer in fish prep area was off its bottom hinge and in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food display cases in need of cleaning at the bottom of unit to remove built up food debris. Also observed debris around the fans of the walk in cooler in meat department. REPEAT.

5-501.111 Keep storage areas and bins for waste in good repair. Observed trash built up near the stairs behind facility. PIC stated that trash was due to renovations and that it would be cleaned within the week.

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 badly damaged walls near baseboards in men's restroom. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available inside the employee womens restroom. CDI by providing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on the deli slicer at the base of 2 knives and one plastic strainer. CDI by removing to be rewashed and sanitized. Improvement noted from last inspection.

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 one block of cheese stored inside the deli case with a 11/25/16 open date (8 day hold time). PIC stated that this is a dryer cheese, however, no information or label was available regarding the type or moisture content of the cheese. CDI by removing from service to return to the vendor for a credit. The PIC plans to obtain further information from the supplier regarding the type of cheese and if the cheese is exempt from date labeling requirements.

7-201.11 Store toxic materials to avoid contamination. -P Observed one spray bottle of degreaser stored over a prep table with no food storage. CDI by removing. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of glass cleaner not labeled. CDI by labeling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bags of spices left unlabeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean metal pans stored on the same shelf with utensils with visible signs of build up. PIC stated all are washed prior to use. CDI by removing to re-wash and store all as cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed a few meat trays with visible signs of splatter stored and also stored with other clean single service meat trays. CDI by removing for disposal.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a new box that plugs in on top of the display case used to stored non TCS chicharron. The unit has screwed in nails and crevices that may present a cleaning problem. Facility is to contact plan review to have the equipment approved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on the shelving where the meat trays are stored. Observed dried food debris on the bottom wheel of the meat saw.

5-501.17 Provide a covered waste bin in female restrooms. Observed the lid missing to the womens employee restroom trash can.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.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 missing wall coving in the mens restroom used by employees. Observed a hole in the wall by the urinal. 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 minor build up on the ceiling of the meat prep area above the meat saw.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored above raw beef steaks and raw chicken stored over raw beef steaks inside the display cooler. Observed raw pork stored over raw beef steaks inside the walk in cooler. CDI by re-arranging while onsite.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed fish scales and meat debris left on plastic strainers and metal utensils stored as clean. CDI by removing to be re-washed.

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 sliced cheese date labeled with a 7/11/16 date (9 day hold time). According to the manager the items were incorrectly labeled. CDI by discarding.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 large buckets of spices stored without labels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the shelving used to stored bagged single service meat trays. Observed build up at walk in cooler door handles.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed a missing backflow prevention device where a hose is connected in the seafood prep area. CDI by removing hose from point of use to connect at access point on the other side of the sink where a back flow preventer is present.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee womens restroom missing a covered waste bin.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to discuss the employee health policy or provide written documentation on the company's employee health policy. VR- provide within 10 days.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed no handwashing during visit, while employees were observed leaving the department to perform other duties and returning to handle food for orders, returning from the break room and going from working with different types of meat products. CDI by stopping and re-directing to change gloves and wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the meat market handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the market handsink blocked with several boxes.

3-201.11 Use food from approved sources only.-P Observed no invoices available for various salted fish. CDI- these items were pulled from service and are not to be offered for sale until an invoice can be provided.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a box of live crabs delivered with some dead crabs stored inside. CDI by removing the dead crabs.

3-302.11(A) Separate the different types of raw animal foods. -P Observed marinated raw chicken stored above marinated raw beef. CDI by moving. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked mussels and cooked porkchops stored in close proximity to raw products. VR- provide adequate separation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the saw slicer stored inside the meat cooler. Advised to clean and store as clean if the equipment is.not used regularly. Observed fish scales and shrimp debris left on strainers stored as clean. Observed dried meat debris and blood on the slicer. VR- clean within 10 days. Deli slicer must be removed until approved. If items is not removed a 30 day intent to suspend may be issued. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Maintain the sanitizer at proper concentrations. Observed sanitizer in a spray bottle used for sanitizing cutting boards at 0ppm. CDI by discarding and replacing with fresh sanitizer at 200ppm.

7-201.11 Store toxic materials to avoid contamination. -P Observed dry sanitizer powder and glass cleaner stored on a shelf above where the uncovered live crabs were stored. CDI by moving the crabs.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed both food employees wearing watches.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bloody wiping cloths left on the cutting boards during meat prep. CDI by removing.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards and a wooden paddle used on the raw fish with cracks and not smooth and easily cleanable.

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

5-205.15 Maintain a plumbing system in good repair. OBserved a non functioning faucet at the seafood prep sink.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Facility has construction debris and unused equipment lining the back of the store.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.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 dead flies in the light shields, cleaning needed on the floors and walls of prep rooms and the walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a box of employee food stored above customer meat storage inside the walk in freezer.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified manager onsite. Points will be deducted after 6/27/16.

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 no tags attached to bag of oysters and was unable to definitively provide the tag that was attached to the bag at the time of arrival CDI by voluntary disposal. Observed other tags without the dates when the last shellstock was sold and not in chronological order. VR- return visit required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris left on the meat grinder and cuber that was reportedly cleaned last night and not used today yet. CDI by cleaning while onsite. Observed food debris left on large fish bowls and meat containers stored as cleaned. CDI by removing to be re-washed and sanitized.

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 no date labels on sliced queso fresco stored inside the display case. CDI by labeling. Future violations will result in required disposal.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed the cleaned plastic meat scrapers hanging on the meat saw handle.

4-502.11(A) Maintain utensils in good repair. Replace cracked meat trays and food containers. 4-501.11 Maintain equipment in good repair. Repair the leaking 3 comp sink in the seafood area. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface gouged cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the meat prep room equipment handles and clean the shelving.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair the floor in front of the walk in cooler. 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. Clean inside the light shields and any wall splatter.