ANH DAO MARKET

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS grinder and Knife sharpeners in need of cleaning, visible food debris was present on these items stored as clean. CDI- PIC took these items to be w/r/s. -0- 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 raw fish stored in walk in cooler between 41-50F. PIC stated that the fish had been processed yesterday and placed in the walk in cooler to cool. EHS observed that some of the fish did not cool properly. CDI- PIC voluntarily discarded all fish that was found to be out of temperature. -1.5- 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 fish that had been cooling since yesterday in the walk in cooler. Fish was denser packed in a container and covered with plastic. CDI- PIC voluntarily discarded the fish. EHS provided education to PIC about cooling methods. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 stored on the floor of the walk in freezer. **REPEAT** -2-

4-501.11 Maintain equipment in good repair. Observed torn and stained platforms at both cellophane wrapping stations. Replace damaged platforms covering at earliest opportunity. **REPEAT**-1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed a large amount of employee belongings throughout facility. Items were stored with facility equipment and single service items. -0.5-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed an unauthorized person walk behind the meat counter and begin to select meat out of the case. When EHS approached the kitchen area EHS could not find a staff member present in the kitchen. **REPEAT** -1- A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals stored on shelves with clean dishes. CDI- Chemicals were relocated. -0-

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 items in meat freezer and customer self service area without proper labeling. **REPEAT** -1- 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed items stored in customer self service without allergen labeling. 10-day VR.

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 stored on the floor of the walk in freezer. **REPEAT** -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without a hair restraint. -0-

4-501.11 Maintain equipment in good repair. Observed torn and stained platforms at both cellophane wrapping stations. Replace damaged platforms covering at earliest opportunity. **REPEAT**-1-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed an unauthorized person walk behind the meat counter and begin to select meat out of the case. When EHS approached the kitchen area EHS could not find a staff member present in the kitchen. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employees wash hands in prep sink. CDI- EHS provided education.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bone saw stored as clean with visible food debris present on the paddle of the machine. CDI- PIC took item to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 items in customer grab and go case that did not follow labeling requirements. EHS advised PIC that they shall label the products according to the provided guidelines.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the produce prep area around dry storage.

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 stored on the floor of the walk in freezer.

REAPEAT. 4-501.11 Maintain equipment in good repair. Also observed torn and stained platforms at both cellophane wrapping stations. Replace damaged platforms covering at earliest opportunity. **REPEAT**

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 build up of food debris inside perimeter display cases and coolers. Increased cleaning frequency is advised. **REPEAT**

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser in restroom. CDI- PIC provides soap. (-0)

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 portioned bags of bean sprouts without date mark. CDI- EHS reviews proper date marking with PIC. PIC labels bean sprouts. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REAPEAT. 4-501.11 Maintain equipment in good repair. Observed broken ice machine in back dry storage area. Remove unused ice machine from premises. Also observed torn and stained platforms at both cellophane wrapping stations. Replace damaged platforms covering at earliest opportunity. (-1) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards with severe scoring in back prep area. Replace worn boards at earliest opportunity.

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 build up of food debris inside perimeter display cases and coolers. Increased cleaning frequency is advised. (-0)

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 food spill on WIC floors and dust build up at back hand sink and soap dispenser. Increased cleaning frequency is advised. (-0.5)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed many employee belongings at back prep table near cellophane wrapping equipment. Provide a segregated area for employee belongings. (-0)

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 meat packaged in facility for consumer self service without name and place of business. Update labels to include name and place of business and quantity. **REPEAT** -2-

4-501.11 Maintain equipment in good repair. Remove or repair ice machine not in use. **REPEAT** -1-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw beef stored over raw pork belly 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

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 meat packaged in facility for consumer self service without name and place of business. Update labels to include name and place of business and quantity. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Remove or repair ice machine not in use. **REPEAT** -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door on dumpster. **REPEAT** -0.5-

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 answer EHS’ questions about food borne disease. EHS asked PIC if facility had the required symptoms posted anywhere and PIC led EHS to poster but still was not able to answer EHS’ questions. -CDI- EHS educated PIC on required symptoms, illnesses and exposure. -1- For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 meat packaged in facility for consumer self service without name and place of business. Update labels to include name and place of business. -0-

4-501.11 Maintain equipment in good repair. Remove or repair ice machine not in use. **REPEAT** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened door and lid on dumpster. -0-

4-501.11 Maintain equipment in good repair. Remove or repair ice machine not in use.

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. Clean shelving and exterior of equipment as needed. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed knife and scissors (x2) stored as clean on magnetic strip with food debris present on the food contact surface. CDI - Items were moved to the 3 compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in WIF. PIC stated that the Delivery was late the previous night and shipment was delivered while no one was present at establishment. CDI - Boxes removed from the floor. REPEAT.

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 residue at the bottom of the Standing RIC in dry storage area. RIC in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink by prep sink. CDI - PIC replaced paper towels.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf. Observed whole raw beef roasts thawing in ambient air in 3-comp. CDI - EHS reminded PIC that thawing must be done with food fully submerged in running water at 70 F or below. PIC fully submerged frozen food under cold running water.

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

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 boxed meat film and package of paper towel rolls stored on floor in storage room.

6-303.11 Provide required lighting intensity. WIC lighting was measured at approximately 4 foot candles. WIF lighting was measured at approximately 5 foot candles. Provide at least 20 foot candles of lighting intensity.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw fish and shrimp inside of the display case without safe handling instructions printed on the label. Most beef items in display case obtained safe handling label but items below and items in walk-in cooler did not.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer in back room with food debris. CDI-Item was moved to 3 comp sink to be cleaned. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in back prep room needs to be replaced or resurfaced. 4-501.11 Maintain equipment in good repair. Wrap station cover observed worn with tears and in need of replacement.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed meat inside of the display case without safe handling instructions printed on the label. CDI - Safe handling labels, which were observed during the inspection, placed on all products by PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed quaternary sanitizer registering at < 50 ppm at 3-compartment dispenser after x3 attempts. Facility instructed on how to make sanitizer manually until repairs to dispenser complete.***3-DAY VERIFICATION REQUIRED. REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed x2 knives with food debris stored as clean. CDI - Utensils removed to 3-compartment sink to be washed, rinsed, and sanitized.

2-103.11(E, I, ) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Person in charge shall ensure that rules A-P in the 2017 food code are being correctly followed. Through conversation, REHS found out foods on the display shelving are not coming from an approved source and foods aren’t being maintained at correct temperature. See violations below on grade sheet.

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 No vomiting or diarrhea cleanup plan present during the inspection. Ensure that facility has written procedures for handling bodily fluid incidents in the future.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed meat inside of the display case without safe handling instructions printed on the label. A verification visit was conducted in the past and food establishment obtained safe handling labels, which were observed during the inspection. Food establishment are not placing labels on packages observed inside of case. 3-201.11(A) Use food from approved sources only.-P Observed coconut flour, corn coconut, mug bean sesame and cooked banana pudding on display. Food establishment owner states they are not aware of where the food came from. Food was discarded and denatured. Observed fried tofu on display with a label from VN Tofu. Food establishment has not been permitted since 2017. Tofu was also discarded during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a knife with food debris left attached stored clean. Knife was removed and sent to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . .Observed fried tofu on dry storage shelving not actively being temperature controlled at a temperature of 73.5F. Other items observed include coconut flour, corn coconut, mug bean sesame, and cooked banana pudding. All items were discarded and denatured during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bulk size container of bagged onions in dry storage area and frozen bread inside of the walk in cooler both stirred on the floor.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed bathroom hand washing sink with out soap present. CDI- PIC provided soap during them inspection.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed meat inside of the display case without safe handling instructions printed on the label. A verification visit will be conducted to ensure label is updated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees prepping food without hats or hairnet present. All employees engaging in food preparation shall wear approved hair restraint. CDI- Hats and hairnets provided during the inspection by PIC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in prep area. CDI - Paper towels were provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of produce stored on floor in walk in cooler.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Single service articles shall be stored in a manner that prevent possibility of contamination. Observed single service trays for meat packaging without proper coverage or being inverted. Single service trays were inverted during the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in prep area. CDI - Paper towels were provided. -0 points-

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 meats in display case without safe handling instructions. Meats in reach in cooler had safe handling instructions. A verification is scheduled for 5/14/2021 to determine if there is more consistent labeling of raw meats. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of produce stored on floor in walk in cooler. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing and wrapping ready to eat produce while not wearing a hair restraint. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and bags of bread stored on floor of walk in cooler. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint working with equipment and raw meat. Recommend all employees wear hair restraints when working with food, utensils, and equipment to prevent contamination. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old meat residue and dried meat on non food contact surfaces of band saw in meat prep room. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and personal items stored on prep tables throughout. Recommend storing employee items in a designated area away from utensils, equipment, and food. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various and meats and cooked noodles stored on floor or on shelving less than 6 inches above the floor. -REPEAT- -2 points-

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 in use tongs resting on top of meat display cooler without protective barrier. Store in use utensils in a manner that prevents contamination. -0.5 points-

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 on non-food contact surfaces of meat slicer and heat sealer. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 food residues on walls and FRP near meat cooler. Recommend higher frequency of cleaning. -0 points-

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 only a few packages of raw poultry, beef, and pork with safe handling instructions. The majority of raw poultry, beef, and pork in display case and reach in coolers accessible to customers are without safe handling instructions. VR required. -REPEAT- -2 points-

3-502.11 Variance Requirement - PF Observed glass mason jars of kimchi and glass mason jars of chili oil for sale in reach in cooler and on shelving. Employee stated that the items were made and canned at home to increase shelf life. CDI - PIC voluntarily discarded items but since this is a repeat a VR has been scheduled- -REPEAT- -1 point-

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed homemade kimchi and home canned chili oil for sale to public. CDI - PIC voluntarily discarded items. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed mussels and other food items on floor of walk in cooler. -REPEAT- -2 points-

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 all packaged meats in the meat case without proper safe handling labels. Verification 10/17/2019

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean above prep table with visible food debris. CDI PIC moved knives to three compartment sink to be rewashed, rinsed and sanitized.

3-502.11 Variance Requirement - PF Observed two buckets of lettuce and cabbage being soaked in sugar, salt, pepper in water in the prep sink. CDI PIC voluntary discarded buckets. PIC stated he will submit variance before continuing with fermentation the lettuce and cabbage.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed PIC terminating cabbage and lettuce in two buckets at the prep sink with out prior approval from the regulatory authority. CDI PIC voluntary discarded lettuce and cabbage and stated he would get approval before continuing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer or any thermometer at meat market. Verification 10/17/2019

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes containing food in the walk in freezer stored on the ground. Repeat

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloths stored on prep table. Ensure all wet wiping cloths are stored in sanitizer in between uses.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed incorrect test strips for the three compartment sink. PIC had chlorine test strips instead of qauc. Verification 10/17/2019

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and meat debris inside of meat saw and wheels for meat saw.

5-205.15 Maintain a plumbing system in good repair. Observed pipes unattached causing a leak and overflow of water into a bucket placed under sink to catch water. PIC stated maintenance has been called and are coming today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee drinks stored in display case. CDI by voluntary discard.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. - Observed employee wash hands and recontaminate by turning off faucet with bare hands. CDI by intervention and education.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stored on floor in walk in cooler.

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

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee pizza stored on raw food in walk in cooler.

3-201.11 Use food from approved sources only. -P Observed fertilized eggs stored on shelf and upon questioning, PIC stated that the eggs come from someone who gets them from a farm in Philadelphia. VR 7/13

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer on site during inspection. CDI by PIC going to retail store and getting bleach. EHS showed PIC and employee proper way to mix sanitizer.