BALAGERU MART

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at start of inspection. (-1)

REPEAT. 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. Observed 50-60% of spices and dry foods (spices, coffee, beans) decanted from original packaging for retail service onsite without adequate labels with all required components. CDI- Owner arrives during inspection and begins labeling all containers. A Risk Control Plan or permit action may result if out of compliance at next inspection or visit. (-2) 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 multiple containers of unlabeled spices in back dry storage area to left of microwave. EHS advised PIC to label items with name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two American cockroaches in back kitchen on floor. No signs of infestation or contamination to food or equipment observed. EHS advised PIC to increase abatement methods. (-0)

4-502.13 Single-use and single-service articles cannot be reused. Observed single use latex gloves hanging from splash guard of 3 comp sink to dry after washing. PIC is advised that gloves cannot be washed and re-used. CDI- Gloves disposed. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of foam single service trays on top of cooler without packaging. Store in sleeves until used. (-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 opening at wall behind walk in cooler, to left of 3 comp sinks. 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 dark residue accumulating in caulking where 3 comp sink connects to wall. Clean or replace caulking. (-0)

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed multiple sticks of incense burning in main kitchen and food preparation area, causing low visibility from smoke. EHS advised PIC to discontinue incense burning in area’s where preparation or unprotected foods and washing of dishes occurs. CDI- Incense removed from main kitchen. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a food protection manager onsite during inspection. REPEAT

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. Observed 50 % of containers of spices that are offered grab n go with no labels. Owner has the labels but is not putting them on all the containers and does not have information available at the cash register for customer inquiries. CDI POIC began putting labels on during the inspection. 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 boxes of single serviceitems directly on the floor in back hallway. Also observed a used trash can on the bottom shelf with single service trays. CDI employee moved trash can and but boxes of single service items on a shelf. REPEAT

4-501.11 Maintain equipment in good repair. Observed slicer saw broken and not being used. PIC stated that it is in the process of being repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a food protection manager onsite during inspection. REPEAT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple open employee drinks on both prep tables.CDI employee moved drinks

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only handwashing sink blocked by two chairs. CDI employee moved chairs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with large amount of dark colored meat debris on it. PIC stated that it was not used today. EHS advised that it should be cleaned every 4 hours. Employee began cleaning slicer. VR needed 8-28-25 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 .

3-602.11 (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. Observed multiple containers of spices that are offered grab n go with no label of contents. Owner stated that he has ordered the labels. Repeat VR needed 8-28-25

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1 box of food directly on the floor in the back storage area.

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 boxes of single service items directly on the floor throughout the facility. Also observed a used trash can on the bottom shelf with single service trays. CDI employee moved trash can.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a food protection manager onsite during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee begin to engage in food prep without washing hands first. CDI PIC redirected and employee washed hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed only handsink in kitchen area lacking paper towels. - CDI - PIC provided paper towels.

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. Observed many items for grab n go with no label of contents. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no net or heady covering on employee who was preparing food.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Trash overflowing in dumpster. Increase frequency of pickup. REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid was open on dumpster.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone on meat cutter surface of equipment.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a food protection manager onsite during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meat in WIC holding above 41F. Meat moved to display cooler to quickly cool. PIC will have WIC repaired. VR required 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 .

3-602.11 (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. Observed many items for grab n go with no label of contents.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a food protection manager onsite during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P- Observed meat saw with visible accumulation of food debris along food-contact surfaces. PIC states saw was used last night and was not cleaned after use. -CDI- PIC properly cleaned the saw during the inspection. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- Observed ground peeled beef knuckles not reach cooling parameters. Beef knuckles were observed at 43F after cooling overnight in WIC. PIC stated item was prepared in the meat grinder last night at room temperature, then immediately placed in tightly sealed bag in WIC. All other items in WIC were 41F or below. -CDI- PIC opened the bag and placed item in freezer for rapid cooling. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 ground peeled beef knuckles not reach cooling parameters in WIC. Knuckles were ground in meat grinder at room temperature last night, then immediately placed in tightly sealed plastic bag in WIC, preventing proper air circulation. Knuckles were observed at 43F. -CDI- PIC placed item in freezer for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 3-compartment sink reach a maximum of 109F during manual warewashing. -CDI- PIC adjusted tankless water heater and EHS observed hot water reach 115 at 3-compartment sink by end of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee personal food stored above commercial food items in reach-in freezer. -CDI- PIC corrected storage order.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a food protection manager onsite during inspection repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of raw items in WIC and ambient temperature holding above 41F. Repairman was called. During inspection temperature came down to 39F and items began to cool quickly. Possibly in defrost cycle. PIC stated he will have repairman will look to change time of defrost cycle. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed prescription medication stored on ledge in prep area. CDI PIC moved out of prep area.

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. Multiple items for sale with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around facility.

4-501.11 Maintain equipment in good repair. Meat grinder used in facility PIC states is broken and is waiting on repair.

REPEAT 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 walls in prep area in need of cleaning. 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 half wall leading to retail area with damage towards the bottom and peeling paint. Observed FRP separating from the wall near hand sink. Repair

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored on top of boxes in WIC. PIC moved personal food items away from products for customer.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a food protection manager onsite during inspection For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed only hand sink in kitchen blocked by a rolling chair. CDI: PIC relocated chair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat saw blade and grinder with food debris while being stored as clean. CDI: Items were rewashed during inspection. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed house-made butter cooling from yesterday still above 41F. CDI: PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 house made butter cooling from yesterday above 41F. PIC stated containers are placed inside walk in cooler to cool with lids on. CDI: PIC and EHS discussed cooling methods. 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 .

REPEAT 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 walls in prep area in need of cleaning. 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 half wall leading to retail area with damage towards the bottom and peeling paint. Observed FRP separating from the wall near hand sink. Repair

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC lacks food protection manager certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed only handsink in kitchen area lacking paper towels. - CDI - PIC provided paper towels.

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 floor of walk-in cooler and walls in prep area in need of cleaning. Clean and increase cleaning frequency to maintain clean. 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 peeling paint exposing raw wood on wooden door/half wall separating prep area from hallway leading to retail area. Paint door/wall to seal areas with raw wood exposed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one present that was certified food protection certified. Repeat For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Packaged ground beef in display case was missing safe handling instruction on package. CDI - PIC found safe handling instruction stickers and placed one on package of ground beef. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed beef blood Drippings on top of RTE food. RTE food discarded. CDI For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meat and house made butter in WIC and display cooler holding above 41F. House made butter voluntarily discarded. Raw meat moved to freezer. VR required for equipment. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf House made butter had to date marking. Items were also a cold hold issue so they were voluntarily discarded. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. WIC and display cooler holding ambient temperature of 41F but not holding items in display cooler or WIC below 41F.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Trash overflowing in dumpster. Increase frequency of pickup. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification at start of inspection. 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. Employee water bottles observed sitting on prep table and on band saw. Do not store employee drinks on clean equipment or prep tables. Store in a separate area, such as a low shelf. 0 pts.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink. Only use hand washing sinks to wash hands. CDI - Employee educated on hand washing. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in bathroom. CDI - PIC refilled dispenser.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. No safe handling instructions on packages of raw meat in display cooler. CDI - PIC printed out stickers and placed them on packages. REPEAT

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. Several containers of spices are not labeled in kitchen. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket present on upright freezer. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Trash can with lid needed in restroom. 0 pts.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Trash overflowing in dumpster. Increase frequency of pickup. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Do not store employee personal items on prep tables. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Packaged ground beef in display case was missing safe handling instruction on package. CDI - PIC found safe handling instruction stickers and placed one on package of ground beef.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . PIC observed washing knife. PIC washed knife, rinsed knife, and then dipped the knife in the chlorine sanitizer for less than a second. Ensure utensils and food-contact equipment are sanitized after washing. Leave utensils in chlorine solution for at least 7 seconds. CDI - PIC instructed to place knife back in sanitizer for at least 7 seconds.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in walk-in cooler. CDI - PIC placed new thermometer in walk-in cooler. 0 pts.

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. Various spices are not labeled. Label all spices. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door has roughly a 1 inch gap between the floor and bottom of door. Close gap to prevent potential rodent or pest entry. // 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 5-10 dead roaches observed in back hallway. Remove dead pests from premises. 0 pts.

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. Plastic containers and bag of meat trays observed on floor. Store at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Band saw has rust on interior of housing behind blade. Repair or replace to prevent potential rust flaking off into food.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash and unnecessary items around dumpster. Place waste in receptacle to prevent potentially it from becoming a pest harborage. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed no PIC present in establishment during inspection. Employee present noted she helps out but is not manager. CDI - PIC arrived at end of inspection

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety 2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee present during inspection unfamiliar with employee health policy, and with no signed employee health agreement available. Employee responsible during inspection unfamiliar with an unable to answer questions related to employee health processes and procedures. CDI - PIC with knowledge arrived at end of inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed folding chair pushed in front of hand sink leaning on basin blocking access for use. CDI - chair removed. Do not block access to hand sinks.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Observed multiple bags of house made dried beef jerky present in establishment in quantities which are significantly more than for personal use. Dehydration for the purposes of preservation is a specialized process which requires a variance from the regulatory authority. Discontinue this process until such time that a variance may be obtained. None of the jerky may be sold for public consumption without approval from the regulatory authority. CDI - jerky voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf For more information on how to request a variance please visit: http://meck.co/FoodSafety. Observed multiple bags of house made dried beef jerky present in establishment in quantities which are significantly more than for personal use. Dehydration for the purposes of preservation is a specialized process which requires a variance from the regulatory authority. Discontinue this process until such time that a variance may be obtained. None of the jerky may be sold for public consumption without approval from the regulatory authority. CDI - jerky voluntarily discarded

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 numerous spices and other dried food items with no labeling or identification in kitchen and storage areas.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed bags of food items stored with chemicals in mechanical storage room. Store food in a sanitary location.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household dehydrator in facility. Remove from establishment. REPEAT

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. 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 peeling wall surfaces in back of house areas need re-finishing to make smooth and cleanable. Observed dried organic buildup on flooring in walk in cooler.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. PIC present during inspection is not a certified manager. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw unpackaged re-wrapped beef stored above containers of spices and flours in upright freezer. CDI - raw beef relocated to bottom shelf. Do not store raw meat above other foods in coolers or freezers. REPEAT

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household dehydrator in facility. Dehydration of meat is a specialized process that requires prior approval from the department and appropriate commercial grade equipment. Remove dehydrator from meat market and do not dehydrate TCS food for sale to the public without prior approval.

2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present in establishment at beginning of inspection. CDI - PIC arrived later into inspection to assist EHS with inspection. Employee present at onset of inspection unable to answer questions related to food processes in the establishment. Behaviors of employee also noted to be out of compliance with risk factors in the establishment.

2-102.12 (A) Certified Food Protection Manager. Observed no certified food protection manager present in establishment during inspection. Neither the PIC or the employee working during inspection are certified. Multiple risk factors observed to be out of compliance during inspection. REPEAT

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal events. CDI by education of PIC. Flyer and written procedures left on site during inspection. 0 point deduction.

2-301.15 Where to Wash. 2-301.12 Cleaning Procedure Observed employee use 3 part dish sink to “wash” hands using no soap, not scrubbing for 15 seconds, and not using a barrier to turn off faucets when hand wash complete. CDI - PIC directed employee to re-wash hands using the hand sink and full hand washing process.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed cloth towel draped across faucets of hand sink at beginning of inspection. CDI - employee removed cloth so that hand sink may be used. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels for drying hands at restroom hand sink. CDI - PIC replaced towels. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw unpackaged re-wrapped beef stored above containers of spices and flours in upright freezer. CDI - raw beef relocated to bottom shelf. Do not store raw meat above other foods in coolers or freezers. 3-304.15 (A) Gloves, Use Limitation. Observed employee wash and attempt to re-use food handler gloves. CDI - PIC directed employee to discard gloves, wash hands, and don new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food residue on food contact surfaces of meat slicer. CDI - slicer cleaned. PIC noted that the slicer is only used on Friday when the lamb is delivered. Clean the slicer once cutting is complete and then again prior to use. REPEAT 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration and Hardness. Observed no sanitizer solution available for use in establishment. Observed employee wash and rinse cutting board and knives without use of any sanitizer process. CDI - PIC set up sanitizer sink with cl solution and washed/rinsed/sanitized cutting boards and knives.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed compound house made seasoned butter made with unsalted butter holding in front line display cooler at 44f. Raw beef holding in same cooler lower reach in portion at 43f. Ambient air temperature of unit 44f. CDI - butter and beef discarded. Do not store TCS foods in the unit until it is verified to be holding the food at 41f or lower. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed multiple cases of single service containers stored directly on floor in kitchen area. Store items at least 6 inches off of floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed PIC unable to locate test strips for cl sanitizer solution during inspection. Test strips must be available for testing sanitizer concentration. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue buildup on non-food surfaces of blade slicer. REPEAT

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. 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 peeling floor surfaces in back of house areas need re-finishing to make smooth and cleanable. Observed painted wall surfaces in kitchen area with peeling surfaces. Observed splatter and food residue present on wall surfaced in kitchen area and some buildup on floors around bases and equipment. REPEAT

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

2-301.14 Wash hands after activities that contaminate them. -P Observed PIC touch whole raw lamb with bare hands and then moved to the dish pit to begin cleaning dishes with no handwash in between activities. CDI-EHS explained proper handwashing after a change in task.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink during inspection. CDI- PIC restocked paper towel dispenser.

3-201.11 Use food from approved sources only. -P Observed 2 whole lambs missing the blue stamp to indicate that meat has been inspected from the source. PIC was able to provide invoice, but unable to locate blue stamp. Distributor stated that this is rare, but the inspector at the distribution center must of forgotten to stamp the lambs. CDI- distributor was able to come to the facility during the inspection, pick up the lambs and remove from facility during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat saw blade coated with visible dry residue. PIC stated that the blade is used once a week and cleaned before the next use. PIC explained cleaning process and was not properly sanitizing the blade after cleaning. CDI- saw blade removed and brought to 3 comp sink to wash, rinse and sanitize. REPEAT. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P PIC stated that the last time he had used the meat saw was around 9:30am this morning. Equipment food contact surfaces shall be cleaned throughout the day at least every 4 hours. CDI- Saw blade removed and brought to 3 comp for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple packages of unsalted butter holding at 45F in front display case during inspection. Products had been sitting in plastic tubs overnight. CDI- PIC voluntarily discarded all containers of unsalted butter.

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 pre portioned containers of unsalted butter without a date mark. Note: unsalted butter was the only RTE TCS food in the facility. CDI- PIC voluntarily discarded butter.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf PIC provided a thermometer during inspection that was not a thin tip probe. PIC stated he will order a thin tip probe thermometer as soon as possible. VR to ensure compliance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of beef steaks sitting on walk in cooler floor during inspection. CDI- PIC moved boxes onto metal racks.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths hung over metal dividers in 3 comp sink. Store wet wiping cloths in sanitizer in between uses. Observed no buckets of sanitizer during inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household grade steam cleaner being used to clean the meat cutting saw. Must be commercial grade equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried meat residue on non food contact surfaces of the meat saw. Suggest more frequent cleaning of these areas. Observed gaskets on reach in freezer unit in need of cleaning. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with no top lid, cannot be covered. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed bags of trash sitting next to dumpster on the ground.

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 paint peeling throughout kitchen/meat cutting areas. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, clothing and items stored with retail items throughout the facility during inspection. PIC stated that he is there "24 hours a day" and eats all meals in the facility. Suggest a designated area for all employee food away from retail food, and a specific area for employee possessions.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food protection manager certified. REPEAT. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF PIC allowing non-employees in food prep area. CDI - Persons relocated to non-food prep area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed inside pieces of meat saw with build up. Increase cleaning frequency. PIC stated saw is only used once a week and will be manually washed be re-use. CDI - PIC began to take apart saw for cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside pieces of meat saw in need of cleaning. Increase cleaning frequency.

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 paint peeling throughout prep areas.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person In Charge has not obtained food protection manager certificate. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in food prep area blocked by chair, meat saw, and other equipment. CDI - PIC relocated items. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed prep and bathroom handsinks without paper towels. CDI - EHS instructed PIC to provide paper towels for all handsinks. REPEAT.

3-304.11 Food Contact with Equipment and Utensils - P Observed PIC relocated circle meat with residual raw meat from floor to on top of containers of spices and Tupperware on prep table. CDI - EHS instructed PIC to relocate saw to 3 comp. sink for manual washing; saw was relocated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach without labeling. CDI - EHS instructed PIC to label bottle.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC on duty during inspection cutting raw meat without hair restraint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need in bottom of reach in freezer and gaskets on same unit.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Person In Charge has not obtained food protection manager certificate. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink and employee restroom handsink without paper towels. CDI - PIC provided paper towels for both sinks.

4-101.19 Nonfood-Contact Surfaces - C Observed exposed piece of wood stored in food prep area.

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

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have thermometer on site. Repeat

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

4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer in need of replacement.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility has no certified food protection manager on site but at time of inspection no food was being prepared or worked with therefore no deduction taken . -0 points-

3-201.11 Use food from approved sources only. -P Observed enjera being sold which is made in unapproved kitchen staff on site states enjera is made in an unidentified ladies home. CDI discarded .

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed beef jerky being made on site observed actual jerky and dehydrator on site. CDI discarded and advised that if this product is for home use to take dehydrator home and use it there.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site for use in the facility. 10 day verification required.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf: Observed no Safe Handling Instructions on labeled raw beef packages. CDI-instruct owner / PIC to obtain labels to attach to customer packages.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No accessible thermometer for taking temperatures of food.

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: Found portioned containers of flours and spices on retail shelves, somewith more than one ingredient . Labels did not include ingredients. Determined no foods contain allergens, according to PIC.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Meat trays stacked with food contact surfaces exposed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf: No chlorine test strips in facility.

5-205.15 Maintain a plumbing system in good repair. Three-compartment sink bays cannot be completely stopped.

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