ZAYTUNA HALAL MARKET

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 1 portion of raw lamb stored above herbs in walk-in cooler. Do not store raw animal foods must not be stored above ready-to-eat foods or unwashed fruits/vegetables. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Keep doors closed to prevent pest entry.

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. EHS observed single use trays being stored, food contact surface side up. CDI. PIC flipped the single use trays to have the food contact surface side down. * REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- EHS Observed 1 small metal container of raw beef located over RTE bread. -CDI- PIC rearranged storage order to reflect proper storage order. No contamination observed at the time of the inspection. Ensure that all raw proteins are held below or away from RTE foods. Ensure proper storage order procedures are upheld. -Points not escalated due to decrease in severity in storage order non-compliance, EHS notes that during last inspections several different cuts of chicken were located over RTE labneh. Decrease in severity and amount of storage order non-compliance- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 single use styrofoam containers stored so that food contact surface side was facing up. Ensure that single service articles are stored so that they are maintained in original protective package, or stored so that they are protected until used. -CDI- No visible contamination observed at the time of inspection, PIC inverted single service articles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over labneh in WIC. -CDI- PIC rearranged storage order so that raw animal food was no longer over RTE food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 packaged goat liver and hearts in Display case at 45F tightly wrapped and cooling. PIC stated that he would move to WIC to properly cool before going back to Display case moving forward. -CDI- PIC moved proteins to WIC to properly cool. 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 .

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 chips and cracking in the floors throughout the facility and rusting on the floors. EHS recommends resurfacing or finishing of floors and removing rust. -GENERAL COMMENT-

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 beef that was cooling in display case cooler. Allow meat to cool in walk-in cooler to 41 F before placing into display case cooler. CDI- Items was placed in walk-in cooler to properly cool. -zero- 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 boxes of squash and lamb meat stored on floor in walk-in cooler. CDI- boxes were placed on the shelf. REPEAT (half points due to severity).

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 debris from window sill at 3-comp sink, and door rails on display case cooler. Clean debris from shelving in walk-in cooler.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean debris from wall near window at 3-comp sink. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of olives, a bag of onions, and cases of other dry goods stored directly on the floor. CDI - PIC moved all items off the floor.

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 a tray of employee food stored directly on top of boxes of food on a shelf in the dry storage room. CDI - PIC moved employee food to behind front counter.

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 packages of ground lamb with a half degree of cooling in the span of 25 minute. Food employee stated that lamb was prepped five minutes before first temperature was taken. CDI- containers were unwrapped and placed near condenser in walk-in cooler and allowed to further chill. -zero- 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 ground lamb cooling in open prep cooler while covered. PIC stated that lamb was prepped five minutes before first temperature. CDI- lamb was placed in walk-in cooler to cool. 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 .

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed packages of chicken legs that did not have safe handling instructions on the label. PIC stated that labels will come in tomorrow. PIC- packages were removed from display case. REPEAT (half points due to improvements).

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 debris from edge of meat slicer that is not being used in prep area. Clean dust from fan screen in restroom.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean areas of floor in corners of meat room. Clean area of splash on wall behind boxes in meat room. -zero-

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. EHS observed raw packaged meat in WIC and customer case with no safe handling instructions.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed PIC working with food without wearing a beard guard. -.5 points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- PIC did not provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 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 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- REPEAT- EHS observed employees enter the kitchen don gloves and did not wash hands. EHS observed employees handle raw chicken with gloves, discard gloves, and don new gloves without hand wash. EHS observed employees hand trash and then don gloves without washing hands. EHS observed one employee wash hands for less than 20 secs. EHS observed an employee use bare hands to turn the faucet off this action recontaminates the hands. CDI- Education was provided and EHS observed proper hand washing by the end of the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a plastic red cup with dirty water inside. CDI- PIC dumped waste in hand sink. EHS instructed PIC to only use hand sink for hand washing. EHS observed proper use of hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed non hanging meat stored on shelf without wrap below 41F and below.

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.- Per PIC meat equipment and saw had been used at 11AM. Past 3 pm PIC had not properly cleaned equipment. CDI- PIC had employee properly clean equipment that had been in use for over 4 hrs. 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 chicken, lamb, beef, and chicken wings above 41F in the display case. CDI- PIC moved items to walk in cooler to quickly cool. 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 .

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

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 walk in cooler racks, floor, and hook non food contact surfaces with food debris left on them. Ensure non food contact surfaces are cleaned once a day or as needed per food code.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed soiled meat boxes stored near back door. Clean litter as needed to prevent pest harborage.

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 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed employee not wash hands longer than 10 secs. Also observed an employee don gloves after entering the food prep from outside without a hand wash. CDI- Education was provided by PIC. EHS observed proper hand washing when required and with proper procedure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - REPEAT- Observed meat slicer and hard to reach areas of meat grinder said to be clean according to PIC with minor food debris left on them. PIC also stated the meat slicer is not used any longer. CDI- PIC stated the meat slicer will be removed or covered up in the facility. PIC stated the meat grinder will be cleaned properly prior to next use. PIC started to clean the meat grinder during the inspection. NOTE: Improvements from last inspection are noted in respect to meat hooks. No meat hooks were observed soiled from a food contact surface perspective. Point deduction remains at half however if any food contact surfaces are soiled during next inspection full point deduction will occur. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed two employees with bracelets on the wrist while preparing foods.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed bowls and other food contact surfaces stored clean but still wet.

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 walk in cooler racks, floor, and hook non food contact surfaces with food debris left on them. PIC also stated walk in cooler non food contact surfaces are only cleaned 3-4 days. Ensure non food contact surfaces are cleaned once a day or as needed per food code.

6-303.11 Provide required lighting intensity. -Observed 50% of lights in food prep areas not functioning.

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. - REPEAT- Observed several meat hooks with food debris and sticker residue left on them and stored clean according to PIC. CDI- PIC moved items to 3 comp sink to be properly washed prior to next use. NOTE: Point deduction has remained at half since EHS has noticed an improvement from last inspection. However, if the violation is noted again during the next inspection point deduction will increase.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. - Observed machine oil being used according to PIC without a label. CDI- PIC voluntarily discarded the item.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - REPEAT- Observed chicken thighs tightly sealed and attempting to cool in a display case. CDI- PIC moved items to walk in cooler to cool.

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 food contact surface part of meat hooks stored clean according to PIC with food debris left on them. CDI- PIC had an employee clean all items properly.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed ground beef tightly packed and attempting to cool in the display case. CDI- PIC uncovered all items and moved them into the walk in cooler to quickly cool.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC prep foods with long beard hair without a beard guard.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety- Observed raw beef above RTE foods. Observed unwashed produce above Rte items in the walk in. CDI- PIC instructed to move items.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed ground beef cooling since 11 AM according to PIC only reach 43F by the end of the inspection. Item was covered tightly and placed into the display case prior to being cooled to 41F. After PIC moved item to walk in cooler it was still covered and did not cool. CDI- PIC voluntarily discarded the item.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed ground beef, lamb, and beef all attempting to cool in the display case covered. CDI- PIC moved items to walk in cooler. ground beef had been cooling since 11 AM and still at 43F by the end of the inspection and PIC voluntarily discarded the item.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed minor food debris in groove of sliding glass door. Improvement noted from last inspection however EHS observed handles to utensil, hooks, and shelving in walk in cooler dirty. Observed non food contact surfaces on slicer and grinders with debris. Increase cleaning frequency of non-food contact surfaces.

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. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed cracked and absent tile throughout prep area floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several hooks and one spoon hanging clean according to PIC with food debris, residue or white debris left on them. CDI- PIC moved all items to 3-comp sink to be properly washed prior to next use.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC with long hair on the head and a beard without proper covers preparing foods.

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 cloth under cutting board. This item is absorbent and not easy to clean.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. -REPEAT- Observed dishes in wash compartment of 3-comp sink with water temperature at 87F. CDI - PIC emptied water and ran new water for dish washing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed minor food debris in groove of sliding glass door. Improvement noted from last inspection however EHS observed handles to utensil, hooks, and shelving in walk in cooler dirty. Increase cleaning frequency of non-food contact surfaces.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed spray nozzle/ pressure washer hose attached to bell type back flow prevention device not rated for continuous pressure. CDI- PIC removed hose and nozzle from hose bib.

2-102.11 (A), (B) and (C) (1), (4) - (16) 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. -Pf- PIC was unable to demonstrate knowledge of safe food handling practices. CDI- Education provided on how to demonstrate knowledge and provide safe food handling practices.

2-102.12 (A) At least one employee who has supervisory or management responsibility shall be a Certified Food Protection Manager. -C Observed PIC without a certified food protection certificate. EHS Recommended PIC obtain a CFPM certificate. -2 points

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no written procedures for the employee health policy. PIC stated he had the EHP poster provided to him by the last inspector but did not have written procedures for employees to sign of big 6. CDI - EHS provided updated EHP document for employees to sign and keep on file. -1 points

2-501.11 Food establishments shall have written procedures for employees when responding to vomit/diarrhea events. -Pf Observed no written procedures for vomit/diarrhea clean up plan. CDI - EHS educated PIC one the new requirements for the 2017 Food Code adopted Oct. 1, 2021 and provided guidance documents. -0 points

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach that was not labeled. CDI - EHS had PIC label bottle with marker. -0 points 7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed medication stored in walk in cooler above retail foods. CDI- PIC moved items.

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 raw chicken thighs, beef liver, beef steaks and chopped goat in display case ranging from 42F-44F. PIC stated items were processed and placed in display case ~2 hours ago. CDI - PIC moved items to WIC to cool down to 41F. EHS reminded PIC to cool all items to 41F or below before placing in display case.

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

4-903.12 (A) Single-Service ands Single-Use Articles shall not be stored in prohibited ares. -C Observed 3 large packs of styrofoam meat trays stored in the employee bathroom. CDI - PIC removed items and moved to dry storage area. -0.5 points

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishes in wash compartment of 3-comp sink with water temperature at 87F. CDI - PIC emptied water and ran new water for dish washing. -0 point

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -C Observed food debris in groove of sliding glass door. Increase cleaning frequency of non-food contact surfaces. -0 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed personal drink stored on top shelf of WIC. CDI - Item was moved and placed in designated employee area. -0 points

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

2-201.11(A) 2-103.11 (M) Person in Charge-Duties - PF- Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed PIC and employee unaware of foodborne illnesses and symptoms. CDI: EHS gave facility an employee health poster and written employee health policy and explained what and why these particular illnesses and symptoms are needed to be reported.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drink from a twist top bottle and placed on prep table. CDI- PIC moved item.

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. -P Observed employee washed hands and turned off faucet without a barrier. CDI: EHS instructed employee to rewash hands and explained why it is a necessity to use a barrier. Employee correctly washed hands and used a barrier to turn off faucet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a piece of raw meat in hand sink. Per PIC and employee, they stated it was from cutting up meat and landed in the hand sink. CDI: raw meat was removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with debris on back of blade. CDI: PIC took apart and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wrapped beef, ground beef, and several other items in the display case over 41F. CDI: PIC took all wrapped protein items to the WIC to quickly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed PIC and employee preparing foods whithout proper head covers and hair on top of the head.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. VR within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM (certified food protection manager) on site. Repeat. www.servsafe.com/onlinecourses

2-102.12 Certified Food Protection Manager - C Observed PIC did not have his certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Oberved no paper towels at handwashing sink. CDI- PIC placed papertowels there.

3-201.11(F) MEAT and POULTRY that is not a READY-TO-EAT FOOD and is in a PACKAGED form when it is offered for sale or otherwise offered for consumption, shall be labeled to include safe handling instructions as specified in LAW, including 9 CFR 317.2(l) and 9 CFR 381.125(b). observed large gyro cones in merchandise cooler without labels. CDI- PIC removed product from coolers and has asked manufactuer for labels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on meat slicer and meat saw. CDI by wash, rinse and sanitize.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed chemical spray bottles without labels. CDI by adding labels to bottles.