JERRYS MARKET

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw pork stored directly on top of box uncut tomatoes in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) 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 . Observed chubs of bologna, ham, and hot dogs being held in display case without date marks. CDI: PIC was allowed to date mark items from 2 two days ago. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed several raw turkey wings thawing in 3-comp-sink without any water flowing into compartment. CDI - PIC turned cold faucet for proper thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. increase frequency of cleaning and removal of garbage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of collard greens stored on the floor in WIC. CDI - PIC placed box on storage crate.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use wet wiping cloths stored on top of cutting boards and prep top tables. CDI - PIC created quat sanitizer solution at 200PPM and places wet wiping cloths inside.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two sliding doors on display case repaired by duct tape. Remove duct tape as it is not smooth and easily cleanable and replace or repair broken doors. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting board discolored with deep grooves and score marks. Replace or Resurface.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in WIC not sealed pooling water in areas with dips and large cracks. Observed floors throughout with large cracks and in poor repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicers not in use in food prep area and in WIC. Observed downstairs area where WIF is located with several pieces of equipment in disrepair, construction equipment, and other random items not part of the establishment. 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 in need of cleaning throughout. Increased and more thorough cleaning frequency recommended.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two chubs of bologna and a tray of sausage links being held in one display case and packages of pork neck bones being held in another display case all above 41F. See temp chart. CDI: PIC placed items in walk in cooler to rapidly cool. 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) 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 . Observed chubs of bologna being held in display case without date marks. CDI: PIC date marked items as they were opened this morning.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a box of raw chicken wings and a box of turkey wings being thawed in 3 compartment sink not submerged or under running water. CDI: PIC moved items to walk in cooler to complete thawing process.

4-501.11 Maintain equipment in good repair. Observed two sliding doors on display case repaired by duct tape. Remove duct tape as it is not smooth and easily cleanable and replace or repair broken doors.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw bacon stored over hot dogs and sliced cheese in RI display unit. Observed raw beef slab bacon over hot dogs in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored with visible food debris. -CDI- EHS educated PIC on ensuring thermometer is cleaned and PIC cleaned item. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken wings above 41F in chicken sliding display cooler. Observed ambient air at 46F. Observed cheese, hot dogs, and raw bacon above 41F in RI/display cooler #1. Observed ambient air at 41F. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** **OVERALL IMPROVEMENT OBSERVED WITH COLD HOLDING** **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 damp wiping cloth stored in bucket in 0ppm sanitizer concentration. -CDI- PIC correct sanitizer concentration to 100ppm items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to present copy of EHP that included restrictions and exclusions. -CDI- EHS provided PIC with handout. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -Pf- Observed PIC and food employee wash hands in 3-comp sink. -CDI- EHS educated food employees on where to wash and food employees washed hands at handsink. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed 2 food employees don gloves to begin food prep without washing hands. -CDI- EHS intervened, educated food employees on when to wash and food employees washed hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee and PIC wash hands for less than 20 seconds. -CDI- EHS educated both on proper handwashing procedures and both rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed all employees wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated all employees on when to wash and all rewashed hands. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee use gloved hand to open sliding display case and use same gloved hand to touch chicken. -CDI- EHS educated food employee on proper food contact surfaces and food employee voluntarily discarded items. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer at 0ppm from 3-comp sink due to not pulling from tube. **3 DAY VERIFICATION REQUIRED** **FACILITY TO USE SANITIZER DIRECTLY FROM CONTAINER UNTIL REPAIRS CAN BE MADE** -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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. 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 multiple items cold holding above 41F in display cases and RI display coolers. Observed ambient air of one unit at 43F and another at 50F. Observed ambient air of other units at 41F or below. Refer to temperature chart. PIC stated that none of the items in the display case had been prepared today. -CDI- PIC PLACED RAW MEATS BELOW 45F IN WIC TO COOL BACK DOWN AND VOLUNTARILY DISCARDED OTHER ITEMS. **FACILITY TO RELOCATE ITEMS TO WIC OR OTHER UNITS UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). -Pf-/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. 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) -P- Observed opened containers of pop wieners, hot links and 4 cases of bologna with no date marks. Per PIC, items were opened prior day. -CDI- PIC allowed to date the following TCS food product(s), pop wieners, hot links, and 4 cases of bologna, because PIC stated items were opened prior day. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C) -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed one sanitizer spray bottle above 400ppm quaternary sanitizer. -CDI- PIC corrected to 200ppm. **REPEAT** -2-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed one thermometer not functioning and the other with no battery. **10 DAY VERIFICATION REQUIRED** -0.5- 4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometers in most cold holding equipment.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flying pest on NFCS of display case. Observed multiples dead flying pests in insect traps. Remove. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps along the sides and of door and downstairs garage door with gaps along the frame. **REPEAT** -1- **POINTS NOT ESCALATED DUE TO IMPROVEMENT**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of meat on floor in WIF downstairs. -CDI- PIC relocated items. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee and PIC engaging in food prep with wrist watch. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several orange wet wiping cloths not stored in sanitizer solution throughout kitchen. CDI - PIC discarded wiping cloths. **REPEAT** -0.5-

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 lots of food splash on sides of single-use containers. EHS recommended facility maintain items in plastic wrap until ready for use. -CDI- PIC voluntarily discarded items with food splash. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed both wrapping stations without heat wrapping pad. Observed gaskets in poor repair at display cases and at WIC. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed most cutting boards in need of replacing, resurfacing or discontinued use due to deep score marks and dark stains. **REPEAT** -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed 2 containers of quaternary test strips that expired in 2019. **10 DAY VERIFICATION REQUIRED** -0.5-

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 in NFCS of display case and RI units. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in WIC not sealed pooling water in areas with dips and large cracks. Observed floors throughout with large cracks and in poor repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed slicers not in use in food prep area and in WIC. Observed downstairs area where WIF is located with several pieces of equipment in disrepair, construction equipment, and other random items not part of the establishment. **REPEAT** -1- 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 in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. 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 non absorbent ceilings in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of 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 sliced chub of roast beef, cooked ham, and bologna with no label or date marking in customer display case. CDI - PIC could not verify when items were cut and voluntarily discarded the items. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed three secondary spray bottles of pure quaternary sanitizer throughout kitchen area used on food contact surfaces above 400PPM. CDI - PIC discarded solution and made new quaternary sanitizer at 200PPM.

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area and customer area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gaps along the sides and of door. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed downstairs garage door with gaps along the frame. 6-202.13 Properly locate mechanical insect control devices. Observed insect zapper filled with dead insects directly over air drying drainboard of compartment of 3-comp-sink. CDI - PIC removed device

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of raw foods stored on the floor in downstairs WIF. CDI - PIC moved boxes off the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several orange wet wiping cloths not stored in sanitizer solution throughout kitchen. CDI - PIC discarded wiping cloths.

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 two columns of white single service trays stored directly on the floor under prep table. CDI - PIC moved items off the floor.

REPEAT 4-501.11 Maintain equipment in good repair. Observed both wrapping stations without heat wrapping pad. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three large cutting boards that need to be replaced, resurfaced or discontinued use due to deep score marks and dark stains. CDI - PIC removed cutting boards from kitchen. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed black rubber mat starting to flake apart with pieces missing underneath large white cutting. CDI - PIC discarded black rubber mat. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed black rusted storage bench in WIC in need of replacement.

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 build up on railing of all three customer display case and water pooling inside beef display case.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed random garbage scattered around dumpster area for example, concrete blocks, broken pallets. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open and garbage scattered around the floor.

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 floors in WIC not sealed pooling water in areas with dips and large cracks. 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 cracks on the floors around display cases in need of repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed downstairs area where WIF is located with several pieces of equipment in disrepair, construction equipment, and other random items not part of the establishment.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed secondary squeeze bottle of pure quaternary sanitizer being used for soap at hand washing sink. CDI - EHS instructed PIC to discard the concentrated quaternary sanitizer and replace it with hand soap.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed chub of sliced country ham in customer display case with mold growth. CDI - EHS instructed PIC to discarded chub of sliced country ham.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pure bleach in secondary spray bottle without any identification stored underneath meat slicer. CDI - PIC labeled spray bottle "Bleach Sanitizer". 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed pure bleach in secondary spray bottle not diluted. CDI - PIC discarded bleach and added water to bring down the concentration to approximately 200PPM. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed secondary spray bottle of pure quaternary sanitizer not diluted under prep sink. CDI - PIC discarded liquid and added water to dilute concentration to approximately 250PPM.

6-202.13 Properly locate mechanical insect control devices. Observed insect zapper hanging over air dry drainboard of 3-comp-sink. CDI - PIC removed insect zapper from location.

4-501.11 Maintain equipment in good repair. Observed both wrapping stations without heat wrapping pad. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three large cutting boards that need to be replaced, resurfaced or discontinued use from deep score marks and dark stains. CDI - PIC removed cutting boards from kitchen. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed black rubber mat starting to flake about and pieces missing underneath large white cutting. CDI - PIC discarded black rubber mat. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed black rusted bench in walk in cooler where food is stored.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors in walk in cooler not sealed pooling water in areas with dips and large cracks.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer at 3-comp-sink below 50PPM. CDI - PIC added manually added sanitizer to solution. New solution concentration was observed at 200PPM. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw beef thawing on drainboard of 3-comp-sink. EHS educated PIC on how thawing methods. CDI - PIC moved food into WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats and flies throughout kitchen area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths stored on top of prep tables. CDI - PIC moved wiping cloths to one centralized sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed both wrapping stations without hear wrapping pad. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observe five stored cleaned cutting boards that need to be replaced, resurfaced or discontinued use from deep score marks and dark stains. CDI - PIC removed cutting boards from kitchen area to be resurfaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink with diluted degreaser bottle instead of soap. CDI - PIC was able to obtain hand soap.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowe Observed food service worker handling food with two bracelets and watch on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wet wiping cloths stored directly on prep table. CDI - PIC discarded cloths.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two wrapping stations with no heat pads for wrapping raw foods.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed three large cutting boards in need of replacement or resurfacing, cutting boards are heavily scored with dark marks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed blue dumpster with lids opens , located in the back of the building. Dumpster isn't shared with any other establishments. CDI - PIC closed lids after cleaning surrounding area.

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 chicken stored directly above fish and crab legs. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed chicken thawing without running water. Needs to run water on it when thawing. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the facility during inspection. Repeat ***improvement from last time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed insure wet wiping cloths stored directly on prep table. CDI. PIC removed

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 dishes stored directly on dirty surface in the front annd back area. CDI. PIC removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster in the back of the building during inspection. Needs to be covered. Repeat

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 employee drinking coffee while working and had the cup on prep table. CDI. PIC removed. Repeat

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no soap at hand sink. CDI. PIC placed soap at hank sink.

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 chicken and pork with expired dates. CDI. PIC voluntarily 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 (A), (B), (C ) Use approved thawing methods. Pf observed chicken thawing without running water. Needs to run water on it when thawing. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster in the back of the building during inspection. Needs to be covered.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed crack floors in display area. Needs to be fixed. Repeat

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 employee drinking coffee while working and had the cup on prep table.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf observed chicken thawing without running water. Needs to run water on it when thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef stored directly on the floor in the WI. CDI. PIC REMOVED. REPEAT.

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 dishes stored directly on dirty surface in the front area. CDI. PIC removed. Repeat

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed build up on cutting board. Needs to be cleaned.

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 crack floors in display area. Needs to be fixed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. 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. Observed ready to eat bologna, ham, beef without a date mark. CDI. PIC date marked. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray stored directly on prep table. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in the facility during inspection. CDI. PIC ordered one.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed turkey stored directly on the floor in the WI. CDI. PIC REMOVED. REPEAT.

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 dishes stored directly on the floor in the front area. CDI. PIC removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no clean up plan for responding to vomiting or diarrheal events. CDI. Gave PIC one

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed, chicken, turkey, cold holding in display at temperatures above 41F. CDI. PIC removed to the cooler and indicated that it was just placed in the display.

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 ready to eat bologna, ham, beef without a date mark. CDI. PIC date marked. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in the facility during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed chicken stored directly on the floor in the back. CDI. PIC REMOVED.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection. reoeat

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 ready to eat beef in two opened containers without a date mark. CDI. PIC date marked.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer stored directly on meat prep unit. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on prep tables. CDI. PIC removed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at time of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in meat room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids damage and one completely missing.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground sausage next to raw bacon in display case. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon next to RTE cheese and hot dogs in display case. CDI-PIC added plastic barrier between food.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P 3 smoked turkey, 6 containers smoked ham with mold on it. CDI-PIC voluntarily discarded and thought because it was cured it was salt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab and go case at the front holding smoked and cured foods at 56/58F. Ambient air was 53F. CDI-PIC voluntarily discarded smoked ham and turkey legs, whole RTE hams. Fatback was able to be saved since it is shelf stable. PIC called maintenance VR REQUIRED 10/23/2020.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the kitchen area.

4-501.11 Maintain equipment in good repair. Observed grab and go above 41F. WIC floor is mushy, and very soft with water damage, sides of WIC have dents, WIC has gasket hanging off. WIC fan leaking, WIC 2 fan leaking in the basement-metal is hanging off door, water leaking downstairs near the ice machine, usually after a heavy rain and near the produce cooler, leaking from the wall selant.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed stacks of wood near the dumpster area. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed recycling compactor not working, needs to be reapired or removed.

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 broken floor tiles in the kitchen and throughout facility, near the gran and go display cases. Soft floor in WIC upstairs and in the kitchen and near the cooler with prepackaged items. Ceiling in WIC 2-produce is hanging low, has black build-up and has extensive water damage. Metal floor jost by the stairs is loose and needs to be repaired.

Repeat. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.-Facility does not have anyone who has passed an ANSI accredited test working in facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a wet cloth in the handwashing sink. CDI-Cloth removed.

Repeat. 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P-Observed a pack of baby back ribs packaged in house, stored in the display cooler with a sell by date of 2/8/2020. CDI-Ribs discarded.

Repeat. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored on top of cutting boards, in handwashing sink, and prep tables.

Repeat. 4-501.11 Maintain equipment in good repair.-Observed rust and disrepair in the walk in cooler, display cooler, and the plastic sliding doors @ display. Replace the cracked/broken plastic sliding doors @ display unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed food build up inside the tracks of the sliding door display unit. Also cleaning is needed underneath the racks of the display coolers, observed dry blood and old food debris. Remove liners and clean underneath.

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 floor damage throughout the entire facilty. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

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 raw pig's feet expired on 12/3/2019 in reach in cooler that are packaged in-house. CDI - PIC voluntarily discarded. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings in facility in restroom and between equipment. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards. -0-

4-501.11 Maintain equipment in good repair.Observed rust on back of recently replaced hinges on walk in cooler door. Observed metal peeling on walk in cooler. -2-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in restroom used by female employees. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors today throughout facility. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw ground hamburger that had been placed into the ready to eat deli meat section of the display. Item was moved to proper area. Ensure that all raw items are kept separated from ready to eat foods. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed rust and disrepair to shelving, bandsaw surfaces, display unit, and sliding plastic doors of the display unit.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor, wall and baseboard damage present in walk in cooler, freezer, display area, and prep area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at the rear bathroom handsink. Provided during inspection

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey wings stored above ready to eat balogne slices in the front display case. Balogne was discarded voluntarily by PIC

7-201.11 Store toxic materials to avoid contamination. -P Observed hydrogen peroxide and other chemical bottles stored amongst/adjacent to food spices. Items moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the display area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored with handle buried in the ice product. Item was removed and properly stored.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several bags of meat trays stored directly on the floor, items were moved during inspection to be at least 6 inches off of the floor.

4-501.11 Maintain equipment in good repair. Observed rust, damage, and chipped paint on various pieces of equipment in the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor linoleum in WIC 2 and damged broken tile in cutting room. Have floors repaired.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored above cutting boards and other utensils in the display area. Item moved by PIC.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground meats stored above whole cuts of meat in the walk in cooler. Items were separated, PIC educated on storing ground items below whole cuts of the same species.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer automated dispensor not dispensing correctly at start of inspection, showing 0 ppm. Bottle that was in process of being used was observed to be at 0ppm as well. A fresh bottle of quaternary ammonium sanitizer was opened and correct levels were observed. No items were in process of being cleaned, workers were beginning to start the shift cleaning time. Workers must check sanitizer levels with test strips.

4-501.11 Maintain equipment in good repair. Observed rust, damage, and chipped paint on various equipment.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor linoleum in WIC 2 and damged broken tile in cutting room. Have floors repaired.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Spoke to a new employee who was un-aware of employee health policy. CDI- PIC reviewed posted health policy with employee.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observd packaged hoop cheese stored co-mingled with packaged raw meats in display open air cooler. CDI- PIC separated hoop cheese in display open air cooler by using dividers.

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 a number of opened chubs of meats in display cooler not date marked including: turkey, souse meat, bologna, and ham. CDI- Foods opened less than 24 hrs were date marked by worker, older foods were voluntarily disposed of by worker. 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 mark required foods are allowed a maximum 7 day shelf life. Observed two halves of opened turkey chubs date marked for 11 days ago. CDI- Woker voluntarily disposed of turkey.

4-501.11 Maintain equipment in good repair. Observed meat band saw with some chipping paint inside blade gaurd and on wheel tracks of sliding table. All parts of slicer needs to be intact and easiliy cleanable. Suggest durable industrial equipment paint or replacing. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at service line scored with cleaver marks. Needs re-surfacing or replacing to ensure its easily cleanable.

6-202.14 Toilet Rooms, Enclosed - C Employee restroom door needs and automatic closing device.

5-501.115 Discard items and litter stored in the waste areas and enclosures. Observed large number of cardboard boxes thrown around back of premises. Boxes need removal and/ or proper storage until picked up or baled.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor linoleum in WIC 2 and damged broken tile in cutting room. Have floors repaired.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION Observed no certified food protection manager on site during hours of operation.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink faucet when turning faucet off. Advised to use papertowel. 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.-P Observed food employee not washing hands between raw meats, before handling other items after raw meats. CDI - advised to wash hands properly and to use gloves when handling raw meats and to discard gloves when changing tasks.

3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed food employee handling raw meats without gloves on. CDI - educated to wear gloves when handling all raw protein products.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink. CDI - provided paper towels to the handsink. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee using handsink to wet rag to wipe off chopping blocks. CDI - educated to only handsinks for handwashing.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P REPEAT VIOLATION Observed food employee not sanitizing knive inbetween cutting different species of raw animal products. Observed food employee not sanitizing chopping blocks between raw animal products. Observed food employee not washing hands inbetween handling different raw animal products. CDI - sanitized everything and advised to wash hands properly when switching tasks. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw chicken in walkin cooler unprotected. CDI - advised to cover all products in walkin cooler to protect from debris.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 3 compartment sink at 0 ppm. CDI - switched out quat sanitizer container to the dispenser. Currently feeding at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef on meat grinder at 58F. CDI - advised to finish up grinding meat and rapidly cool product down in walkin cooler. Currently cooled down and at proper temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. Advised to prevent flies from entering facility.

4-903.11(C) Single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service raw meat trays stored above the chopping blocks unprotected with raw animal food on it. CDI - discarded the meat trays and advised to leave the plastic wrap around them for protection.

4-501.11 Maintain equipment in good repair. Observed walkin cooler door in disrepair. Advised to repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed chopping block heavily scored. Advised to get a new one.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted items throughout facility. Observed heavy debris build up inside the display case. Observed heavy debris build up on condensing units and fan covers in the walkin cooler. Observed heavy debris build up on walkin cooler racks. Advised to clean.

5-205.15(B) Maintain a plumbing system in good repair. Observed the cold faucet at the 3 compartment sink not working. Advised to repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed phsycial facilities damaged throughout facility: baseboards peeling away, floor tile in kitchen in disrepair, floor tile in walkin cooler in disrepair, and other items with paint chipping away. Advised to repair.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink above cutting table in meat cutting room, next to paper wrap on prep table, and next to shrink wrap machine. CDI- Drinks removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored co-mingled with a few bags bologna in discounted area of display cooler. CDI- RTE foods disposed of voluntarily by PIC. Observed packaged cheeses stored right next to raw meats with no dividers in meat display. CDI- Dividers placed to separate cheese from raw meats. 3-302.11(A) Separate the different types of raw animal foods. -P Observed a couple instances of raw ground beef stored above raw pork on speed rack in raw meat walk in cooler. CDI- Food arranged by final cook temperature. Observed raw fish stored next to raw turkey with an ineffective divider separating them, still susceptible to cross contamination from turkey juices going under the divider into the ice. CDI- Fish placed in a large pan to prevent potential cross contamination.

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 several RTE meats in meat display opened more than 24 hrs ago that were not date marked including bologna, smoked sausages, liver pudding, and souse meat. CDI- All items properly date marked. (repeat)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips that were water damaged and in-accurate. Provide accurate quat test strips, will follow up that test strips are provided.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. Facility has 180 days from date of permit to meet requirement before 2 pts are deducted.

2-401.11 Eating, Drinking, or Using Tobacco - C Employees need to eat in designated areas only and properly store drinks to prevent contamination. Observed employee food and drink stored on slicer prep table next to in use slicer. CDI- Items removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a package of raw pork fat and raw pork meat cut from raw pork, stored with no temperature control for sale above meat case, food had been on sale and out of temperature more than 24 hrs. CDI- Temperature adulterated meat disposed of. Only preserved/ smoked/ cured meats such as country ham can be stored at room temperature.

3-302.11(A) Separate the different types of raw animal foods. -P Observed bag of raw chicken stored on top of raw fish in meat display. CDI- Potentially contaminated fish disposed of, ice removed, area sanitized and ice replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed package of raw pork fat with raw pork meat on the fat to be stored over 24 hrs at room temperature for sale above meat case. Raw pork that has not been treated for preservation such as smoked/ cured/ ie country ham, is a TCS food that must be stored under temperature control. CDI- Pork disposed of. Points not doubled as all other TCS foods held at proper temperature.

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 all deli meats opened yesterday that are to be kept more than 24 hrs that were not date marked. CDI- All deli meats date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available, will follow up to see that facility has proper stem thermometer available.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed meat market worker wearing a ring with designs.

4-501.11 Maintain equipment in good repair. Observed most transitional equipment items still needing repair (see transitional permit). 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Meat market service area cutting boards are worn and pitted, need replacing or sanding soon.

5-501.115 REFUSE, recyclables, and returnables shall be removed from the PREMISES by way of: (A) Portable receptacles that are constructed and maintained according to LAW; or (B) A transport vehicle that is constructed, maintained, and operated according to LAW. Observed a few bloody meat market boxes stored on grounds at back receving area attracting flies. Due to the type of refuse as pest attractants, these boxes need to be stored in a covered receptacle until bailed or picked up.

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 all floors, walls, ceiling transitional items still needing repair (see transitional permit) General Comment: Will follow up within 10 days to check can wash backflow device has been installed on can wash.

6-303.11 Intensity-Lighting - C Provide proper lighting in food storage areas. Observed walk in cooler #2 with very low light/ low visibility in back of cooler, provide more lighting.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not foods safe certified, facility has 180 days from date of permit to meet requirement before points are deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Present workers and PIC not familiar with employee health policy. Reviewed health policy that is posted on wall and emailed additional copy to PIC.

MB 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle drink stored on prep table. CDI- Drink removed.

•6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no handtowels at restroom sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at cutting room handsink.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed rotten bacon stored next to hot dogs on speed rack in walk in meat cooler. CDI- Both items voluntarily disposed of by worker.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready to eat foods. -Pf Observed several instances in meat case and meat walk ins of raw meats not being improperly stored or separated by final cook temperature: raw ground beef above raw whole steak, raw chicken stored next to raw fish, raw bacon stored next to hot dogs and sausages. CDI- Foods properly stored by final cook temperature.

4-702.11 Before Use After Cleaning - P Be sure all food contact surfaces are sanitized after cleaning. Observed cutting boards that are washed and sanitized as a one step process, then rinsed, then towel dried. All food contact surfaces should be washed, rinsed, then sanitized in a 3 step process and then be allowed to air dry. CDI- Reviewed proper cleaning and sanitizing methods with PIC and workers, PIC said they will follow the proper 3 step procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw turkey wings in prep sink, several observed at 66-73 degrees. Worker present said wings were thawing in sink when he arrived an hour 30 min earlier and it was un-known how long the wings had been in the sink. CDI- PIC voluntarily disposed of all out of temp turkey wings.

3-501.13 Use approved thawing methods. Observed turkey thawing in prep sink without thawing methods. CDI- Reviewed proper thawing methods with PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers in meat display cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hat or hair restraint. CDI- Worker put on a hat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Cutting boards being towel dried after cleaning, need to be air dried.

4-501.11 Maintain equipment in good repair. Observed all transitional equipment items still needing repair (see transitional permit)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw chicken fridge unit needing cleaning of chicken blood build up on storage racks.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Need to install a backflow prevention device on can wash (transitional item) have device installed within 10 days.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed huge amounts of raw food boxes stored out at the back door which can create pest harborage. Have these removed ASAP will follow up within 10 days that area has been cleared.

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 all floors, walls, ceiling transitional items still needing repair (see transitional permit) General Comment: Will follow up within 10 days to check that outside dumpster area has been cleaned of food boxes and refuse and can wash backflow device has been installed on can wash.