LA CORONA MEAT MARKET

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer and band saw both had visible meat residue on them and hadn't yet been used today. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - PIC washed, rinsed and sanitized equipment 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 .

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Establishment had dried beef that they make in store. Establishment does not have variance or HACCP plan that allows them to do this specialized process. CDI - EHS explained to PIC that making beef jerky is a specialized food process that requires ad HACCP plan and variance. PIC agreed to not make beef jerky anymore and he discarded the beef jerky. For more information on how to request a variance please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above oranges and tomatoes in upright cooler. CDI - PIC corrected food storage order. // 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. Bag of raw chicken and sealed raw beef stored in same container in upright cooler. Separate raw chicken from raw beef. CDI - PIC moved raw chicken to new container. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Ham in display case was not labeled with prep date. PIC stated it was prepared 5 days ago. CDI - PIC placed date label on ham. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Raw chicken thawing at room temperature. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. CDI - Raw chicken moved to upright cooler.

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 bottom of display case. 0 pts.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed handling bottle of bleach and then went to don gloves to work with food. Employees must wash hands before donning gloves to work with food. CDI - Employee educated and he washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap dispenser had hand sanitizer in it and no soap was available at hand sink. Soap must be at all hand washing sinks. CDI - Employee replaced sanitizer with soap.

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. Raw chicken stored above raw beef in upright cooler and in display cooler. Raw chicken must not be stored above raw beef. CDI - Employee moved raw chicken to bottom. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Employee medication stored above clean dishes on clean dish shelf. Store medications separately from food and clean utensils. CDI - Employee moved medication.

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. Trays of raw chicken stored directly on top of raw tilapia and on shelf above raw beef. Do not store raw chicken above raw beef or raw seafood. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Employee was asked how the dishes are washed. He stated that he washes them with soap in first compartment, rinses the dishes in middle compartment, and then lets them dry in third compartment. Food-contact equipment must be sanitized after washing and rinsing. CDI - Employee educated on using sanitizer and that all food-contact equipment must be sanitized after cleaning. EHS helped employee make sanitizer with bleach and he placed all the dishes that he washed today in the sanitizer solution. REPEAT 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace missing drain plug. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed hand sanitizer foam in soap dispenser at hand sink. No soap available at station. CDI - Soap provided to the hand sink. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed case of raw shelled eggs stored on top of two packages of pork head cheese in the reach-in unit. No physical evidence of contamination noted. Image attached for reference. CDI - Raw shelled eggs removed by PIC to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. When EHS asked PIC how food slicer, meat grinder and meat cutter are washed, PIC stated they are rinsed and washed with soap. PIC stated after rinsing soap, he lets the equipment dry. CDI - EHS discussed W/R/S procedures, how to prepare sanitizer water at the 3-comp sink and how to test the sanitizer to ensure that it is the proper concentration. -0-

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 heavy ice build-up within the interior of the storage area below the display case. Images attached for reference. Thaw and clean. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a exlarge copper pot and chest freezer in the storage area. From discussion with PIC, items are not used for operations and being held in storage by the owner. Remove from premises. -0-

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed zip loc bags of chicharrons and botanas being offered for sale that are not properly labeled. PIC stated that they were purchased from a street vendor. CDI EHS educated PIC on buying from approved sources and PIC voluntarily discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gaps under the back door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of spices directly on the floor. CDI PIC put on top of a crate.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a exlarge copper pot in the storage area. EHS advised PIC that it is not an approved food contact surface. EHS also reminded PIC that the facility is not approved for any type of cooking. CDI PIC removed pot from facility. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves that can not be effectively cleaned and sanitized. CDI PIC switched out with a new cutting board.

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 comminuted meat (beef) stored above intact muscle meat ( beef) in display case. Food items shall be stored in proper storage order in accordance to internal cooking temperatures.-CD- PIC rearranged food items in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed in 2-door freezer sliced pineapple over re-packaged raw meats. -CDI-PIC relocated pineapple onto the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on food slicer and build-up on the band saw of the meat cutter and the inside the meat chopper .-CDI-PIC moved equipment to be rewashed; Washed. 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 a set of soups containung heat treated vegetables (set for retail) in medium to go containers stored at room temperature above the display case. -CDI-PIC was educated and food items were voluntairly discared. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed cheese in display case and an open container of milk in glass reach-in cooler w/ no date mark. -CDI-PIC placed date on cheese and voluntarily discarded milk. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed soups stored above display case ( set for retail) with a datemark of September 2024. -CDI-PIC voluntairly discarded food item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .-Observed thermometer with a thick point probe that is the only thermometer available in the facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a bee and fly inside the facility.

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 condensation leak under the display case storage area where vegetables and fruits are stored. -CDI- PIC voluntarily discarded food items.

4-205.10 Ensure equipment is ANSI certified or equivalent and food equipment shall is being used in accordance with the manufacturer’s intended use. Observed glass door refrigerator only certified to hold cold drink being used to store unpackaged foods. Also observed a domestic chest freezer where raw foods are stored. Vegetable soup is prepared on-site but there is not approved cooking equipment in the meat market. Soup was discarded. Also there is evidence that botanas are cooked on-site. There is a propane tank, gas burner, oil, lighter and bulk bags of dried botanas in the meat market storage area. This establishment is not approved to cook foods on-site.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food build-up within the interior of the storage area below the display case, the glass door refrigerator/reach-in cooler and the 2-door freezers.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P-Observed in mop storage area a hose with spray nozzle attached causing continuous pressure on that line. An atmospheric vacuum breaker is installed on the faucet but it is not designed to operate under continuous pressure. CDI- PIC was educated, water was turned off and spray nozzle was removed from the hose.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken slicer on the floor under the 3-compt. sink, old scales and other unused equipment/utensils being stored in the clean storage area. Equipment and utensil not in used/broken shall be removed from premises.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present during inspection and facility open for business. No PIC present to ask questions or get answers to questions. CDI There was no PIC available for the entire inspection. Employee arrived when I was about to review report with store clerk. Employee was then able to correct some of the violations. EHS will email employee the Spanish training videos.REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an open employee water bottle sitting on top of the meat case. Also there was not a top on the bottle. CDI employee threw away water bottle.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed electrical cord laying over handwashing sink. EHS had to wash hands in the bathroom sink. CDI Employee moved electrical cord from handwashing sink.

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 chicken on the same shelf as milk and touching a pan of beef in the reach in cooler. Also observed raw chicken sitting on top of pork in the reach in freezer. CDI Employee corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork above tomatoes in the reach in cooler. Also observed a box of tomatoes sitting on top of raw whole muscle beef in the reach in cooler. CDI Employee corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored as clean with food debris. Employee stated that he does not use the knives in question. CDI employee put knives in a box and will put in storage. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of milk in reach in cooler with no date mark. CDI Employee stated that it was opened 2 days ago and he put date on container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a spray can of raid on shelf near 3 comp sink. CDI employee threw Raid away

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed 2 bags of chicken gizzards thawing in the 3 comp sink with no running water. One of the bags was at 47F. Employee stated that he took out last night and put in the 3 comp sink. CDI Employe discarded gizzards. EHS educated employee on approved thawing methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 large bags of flour on the floor in dry storage. CDI employee removed bags of flour off the floor.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 knives stored unprotected under non food related items and a can of bug spray.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tile in kitchen.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed designated person in charge which could not demonstrate basic knowledge of food safety principles. CDI Educated designated person in charged on hand washing ,cleaning, sanitizing, and storage order.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed nobody with a servsafe certification during kitchen inspections. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomit and diarrheal clean up procedures, or kit. CDI educated food worker and gave out updated vomit and diarrheal clean up procedure visual aid in English and Spanish. For more information 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 Observed food employee washing hands without turning off faucet without a barrier. CDI educated food employee hand washing procedures. 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 .

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 frozen unwrapped chicken sitting on top other frozen meats that was not covered in RIC cooler. CDI food employee wrapped raw chicken wings and moved to display case. Food employee also wrapped and labeled other meats in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed band saw, eat grinder and a knife with meat debris that was consider to be clean. CDI food employee took band saw apart and grinder to be cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed medium sized bucket with bleach without a label. CDI food employee placed proper label on bucket. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed pitcher of bleach measuring above 200PPM. CDI food employee added water to dilute the concentration to the correct levels.

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 two working containers of oil under prep table without label. CDI food employee placed labels on working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats through the kitchen.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. 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 container in handwashing sink. CDI- Container removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and ban saw in need of cleaning. CDI- Items broken down for cleaning. 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 sausage, pork chops, beef cubes, and steak in meat case 3 holding above 41F. All items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine at 0ppm. CDI- Concentration corrected.

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. Observed no certified food protection manager in the facility at the time of inspection. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee letting from cutting meat to using the phone and went back to cutting without hand washing. CDI. Employee washed hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of flour, oil and dry food stuffs stored directly on the floor. CDI.PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the food prep area without a hair cover. Needs one. Repeat. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a hand chain while working with food.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly on the floor in the meat prep area. CDI. PIC removed.

4-502.11(A) Maintain utensils in good repair. Observed slicer in disrepair.

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. Observed no certified food protection manager in the facility at the time of inspection. REPEAT

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 no one in the facility with knowledge of food borne illnesses. CDI. Provided pic with paper work on it. Repeat

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed PIC washing stuffs in hand sink. CDI.PIC discontinued.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored stored above beef in RI. CDI. PIC removed and changed storage.

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 build up of meat on slicers and meat cutter. CDI.PIC removed to be cleaned. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the food prep area without a hair cover. Needs one. 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. Observed no certified food protection manager in the facility at the time of inspection. REPEAT

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 no one in the facility with knowledge of food borne illnesses. CDI. Provided pic with paper work on it.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored stored above beef in RI. CDI. PIC removed and changed storage.

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 build up of meat on slicers and meat cutter. CDI.PIC removed to be cleaned. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in container without label. CDI. PIC labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the food prep area without a hair cover. Needs one.

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. Observed no certified food protection manager in the facility at the time of inspection. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spoons stored in hand sinks. CDI.PIC removed.

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 build up of meat on slicers and meat cutter. CDI.PIC removed to be cleaned. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bags of flour and dry food stuffs stored directly on the floor. CDI.PIC removed. REPEAT.

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

2-102.12 Certified Food Protection Manager - C Facility does not have anyone who has passed an ANSI accredited test working in facility. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed the slicer, meat cutter, all stored as clean with meat debris/residue on them. CDI-PIC moved them to 3 compartment sink to be washed. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed chicken stored in the 3 comp sink with dirty dishes by it. Also Observed boxes of chicken stored directly on the floor. CDI. PIC removed

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the food prep area without a hair cover. Needs one.REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly on the floor in the meat prep area. CDI. PIC removed. REPEAT.

2-102.12 Certified Food Protection Manager - C Facility does not have anyone who has passed an ANSI accredited test working in facility.

3-302.11(A) Separate the different types of raw animal foods. -Pf-Observed raw chicken above raw beef and chorizo in the tall reach in unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed the slicer, meat cutter, all stored as clean with meat debris/residue on them. CDI-PIC moved them to 3 compartment sink to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken and beef cold holding in the display at temperatures above 41F. CDI. PIC removed to the cooler and indicated that they were cut about and hour ago.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the food prep area without a hair cover. Needs one.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored directly on the floor in the meat prep area. CDI. PIC removed.

2-102.12 Certified Food Protection Manager - C Facility does not have anyone who has passed an ANSI accredited test working in facility. ***No Signature Due to Covid-19***

3-302.11(A) Separate the different types of raw animal foods. -Pf-Observed raw chicken above raw beef and chorizo in the tall reach in unit. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Observed 2 boxes of chicken and a bucket holding chorizo uncovered in the tall reach in unit.CDI-PIC covered the chicken and chorizo and separated the chicken from beef and chorizo according to final cooking temperatures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed the slicer, meat cutter, meat grinder, and knives all stored as clean with meat debris/residue on them. CDI-PIC moved them to 3 compartment sink to be washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed blood residue on the shelving in the tall reach in unit. Cleaning is needed inside the tall reach in freezer by the back door.

Repeat. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty does not have food certification. www.servsafe.com

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels in the restroom.CDI-Paper towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P-Observed raw chicken stored above raw pork in the display case. CDI-PIC seperated food according to final cooking temperature. EHS left PIC a template about proper food storage.

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover raw meat on the blade and outside of the slicer and inside the meat grinder CDI-PIC broke down items and placed the to 3 compartment sink to be washed, rinse, and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed no date marks on the ham, cheese and beef in the tall reach in unit. CDI-PIC date mark items

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.-Observed employee cutting meat with bracelets on and without a hair restraint.

4-302.14 Sanitizing Solutions, Testing Devices - PF-Observed the facilities chlorine test strips wet and no longer good for use. Will return in 10 to verify new test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the tall reach-in refrigerator and freezers. Observed standing blood on the floor of reach in, and dirt/debris along the racks.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty does not have food certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bowl in the handsink at the beginning of inspection. CDI-Bowl removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover meat residue on the blade of the slicer, grinder, and meat cutter. PIC broke down equipment to have them wash.CDI

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 beef cooling in the display cooler tightly wrapped.CDI-PIC removed beef from cooler and placed in tall reach in freezer. Ground beef was prep at 11am according to PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed blood on the bottom of the reach in unit. Clean.

2-101.11 Assignment - PF. Observed no PIC available during inspection or an employee available at facility while open for business. 2-101.11 PIC shall be present during all hours of operation. -PF. No PIC onsite during beginning of inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty does not have food certification. www.servsafe.com

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 wash their hands and then turn off the faucet with bare hands. CDI - stopped the employee and explained the violation; employees washed correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed build up on the slicers, knives, and meat grinder. CDI-Items broken down and moved to 3 comp sink. Observed left over meat debris inside plastic containers stored as clean at the 3 comp sink.CDI-Item rewash, rinse, and sanitized.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.-Observed wet wiping cloths stored under the prep table.

2-101.11 Assignment - PF. Observed no PIC available during inspection or an employee available at facility while open for business. 2-101.11 PIC shall be present during all hours of operation. -PF. No PIC onsite during beginning of inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Employee on duty does not have food certification. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Employee was wearing a net covering to protect cut on finger and was not using a glove to protect permeable surface while handling food and multi use utensils. CDI hands washed and gloves put on.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed food employee with no knowledge of health policy. Repeat.

2-301.14 When to Wash - P. Observed employee come into kitchen and handle food and multi use utensils without washing hands. CDI hands washed. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed soiled wet cloth stored in handsink. CDI item moved.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed unwrapped pork and beef in reach freezer and reach in unit. CDI items discarded. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder that was soiled with leftover meat debris from the day before. CDI item broken down for cleaning. Observed slicers and large meat slicer soiled and 3 comp sink filled with dishes from the morning to be cleaned in the evening. Ensure items are cleaned to prevent harborage. CDI items broken down for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed display case holding at 55F and holding raw meat items from 42-48F. CDI items moved to reach in to drop temperature and repair person will fix unit. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed no date mark on the ham chub and sliced cheese and cheese chub in display case. CDI facility discarded all RTE products (slice ham, cheese, and duck fat). FACILITY IS VIOLATING PERMIT PERMIT BY ALLOWING RTE (ready to eat) ITEMS TO BE SOLD. FACILITY WILL HAVE 10 DAYS TO DISCARD ALL RTE FOOD ITEMS OR RISK BEING ISSUED AN ITS (Intent to Suspend). If facility wishes to expand use of space they must call the main officer 980.314.1620

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of bleach labeled as degreaser. CDI item relabeled. Repeat. 7-201.11 Store toxic materials to avoid contamination. -P. Observed Fabuloso, bug spray, and cleaner spray stored next to food and food contact surfaces on shelves. U

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

4-501.11 Maintain equipment in good repair. Observed display case not in working order to maintain cold holding temperatures.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee orange juices stored above food for facility in reach in unit. Repeat.

2-101.11 PIC shall be present during all hours of operation. -PF. Observed no PIC present during inspection. No One available to ensure food safety is being followed during all hours of operation. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed employee on staff without ANSI accredited food certification. Facility has new permit and has until March 25th, 2020 to have an assigned certified manager without point deductions.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed employee with no knowledge of major illnesses or symptoms. CDI provided facility with health policy in Spanish.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee use gloves to handle phone then change gloves and began portioning food for a customer. CDI

6-301.12 Hand Drying Provision - PF. Observed no paper towels at front or bathroom handsinks. CDI items provided.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw beef and pork casing below raw chicken in reach in unit. CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken above seasonings and raw chicken above pork fat where blood has contaminated pork fat container. CDI items relocated and pork fat discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder that was soiled with leftover food debris. CDI item broken down for cleaning. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed queso cheese, pork cheese, and ham that was labeled 3/28 but employee stated items opened on Monday. CDI redacted. Observed queso cheese that is kept in house for 30 days. CDi FACILITY IS VIOLATING PERMIT PERMIT BY ALLOWING RTE (ready to eat) ITEMS TO BE SOLD. FACILITY WILL HAVE 10 DAYS TO DISCARD ALL RTE FOOD ITEMS OR RISK LOSING PERMIT. If facility wishes to expand use of space they must call the main officer 980.314.1620

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket of sanitizer, degreaser and glass cleaner not labeled. CDI items labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door wide open and allowing flies and roaches in sight. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed inspect crawling on interior of meat grinder, under stand up sliver and flies throughout the facility. Observed dead flies in track of bottom reach in unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.Observed employee handling raw meat while wearing a bracelet. Repeat. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling foode with no hair restraint. Repeat

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed cutting boards that were nailed to wood pieces to create a larger cutting boards, wood as a prep surface, and wood as part of slicer equipment. Verification required.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed food build up in tracks of reach in display cases and reach in units and Interior reach in unit soiled with old blood debris.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed personal drinks stored on meat slicer and above raw foods in reach in unit. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed food debris in handsink. CDI- discussed proper use of handsink. For hand washing only. 6-301.11 Provide soap for handwashing at each handsink. -Pf no hand soap at hand sink. CDI- added soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed heavy accumulation of dried food debris on meat saw. CDI by wash, rinse, and sanitize. Clean at least every 4 hours. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer being used to clean meat saw at over 200ppm chorine. CDI- diluted to 100ppm, rinsed meat saw.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed raw beef steak and mixed vegetables stored in display cooler > 41F CDI by discard.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in tub testing over 200ppm chlorine. sanitizer was being used to clean meat saw. CDI- diluted to 100ppm chlorine.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. observed employee wearing bracelet while preparing meat. observed employee preparing meat without wearing a hair restraint.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no chlorine test strips available during inspection. VR required within 10 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed phone, speaker, keys stored on meat slicer.