MANA MEAT MARKET

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle at 100 ppm quat. CDI - PIC dumped bottle and refilled with solution from dispenser at 3-comp sink. Sanitizer measured 300pmm quat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-601.11(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 light food debris build up inside meat retail case. Increase cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.11 Maintain equipment in good repair. Ice is building up in walk-in freezer. Repair so ice doesn’t form on shelves. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips were wet and didn’t work. VR - Verificarion required within 10 days that establishment acquires quat test strips.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer at 3-compartment sink measured less than 200 ppm quat. CDI - Sanitizer corrected 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC could not find thermometer. VR - Verification required within 10 days that establishment has acquired thin probe thermometer.

4-501.11 Maintain equipment in good repair. Sanitizer dispenser is dispensing solution that is less than 200 ppm quat. Contact chemical company to repair dispenser. Establishment must pour concentrated sanitizer in sink from bottle and manually mix with water to make 200-400 ppm solution until the company repairs the dispenser. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple raw meat holding above 41F but below 45F. Ambient for all coolers was 41F and below. PIC stated that coolers are on a 4 hours cycle for defrost and had just finished a 30 min defrost cycle. PIC stated they would call repair person to look at coolers and bring them down 1-2 more degrees to ensure all raw meat holds 41F and below. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and meat grinders with food debris while being stored as clean. CDI: Items were washed/rinsed/sanitized during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 4 containers of requeson cheese with a discard date of 3/25. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 food debris build up in tracking of cheese display case. Clean as needed.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp, fish and other seafood being held on undrained ice inside display case. Items are not received on ice.

REPEAT 4-501.11 Maintain equipment in good repair. Observed condenser leaking in walk in cooler. Leak was not contaminating any food products during inspection. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in display case, and on wrapping pad equipment. Clean as needed.

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 employee drink being stored on top of plastic trays underneath prep table.

REPEAT 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed multiple baking hens without safe handling instructions.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various cheeses inside cheese display case above 41F. Ambient air of case was 51-54F. Items were in the case overnight. Cheeses were voluntarily discarded. VERIFICATION REQUIRED. EHS will conduct follow up visit, in which a risk control plan will be implemented. 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 bus tub of deli meats without dates. PIC stated they were opened last night. CDI: PIC dated items. If violations occur on future inspections a risk control plan may be implemented. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn wrapping pad in meat prep room. CDI: PIC repaired during inspection.

5-402.13 Maintain sanitary sewage system according to Law.-P. Observed only hand sink in meat prep room with drainage pipe broken and removed from sink. When sink is turned on, water runs into the floor. Employees can use hand sink in general area in which they only have to pass through one set of doors. PIC propped open doors during inspection. VERIFICATION REQUIRED

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 floor tiles near meat saw. Repair.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw whole chickens inside freezer bunkers without safe handling instructions.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 4 packs of chicken wings and 6 containers of livers above 41F in retail case. All other items were at 41F or lower. Ambient air of that one shelf was 42F. Items were moved to walk in cooler to cool. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan may be implemented. 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 .

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed a bus tub full of open packages of deli meat without dates. PIC stated items were opened yesterday. CDI: Dates were placed on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers for display case wet stacked.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn wrapping pad in meat prep room. Repair.

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 food debris build up in bottom of cheese display case. Clean as needed. Previous violation corrected.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed shopping cart obstructing hand washing sink at back room. CDI - Obstruction removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed scrubbing pad stored inside of hand washing sink in back room. CDI - Item removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no paper towel supply at hand washing station in back room and in men’s restroom. CDI - PIC supplied paper towels. -1-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed cold holding compliance with exception of diezmillo (sirloin steak) at 43.5 F in the display case. PIC stated that the product had been in refrigeration since yesterday. CDI - Product voluntarily discarded by PIC. Points scaled back due to notable improvement. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed TCS applicable foods such as ham and pork head cheese in the walk-in cooler with out date marking. PIC stated that they had been first used yesterday. CDI - Products date marked. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-501.11 Maintain equipment in good repair. Observed worn/torn wrapping pad in meat prep room. Observed non-functional paper towel dispenser in men’s restroom. Replace/repair. -0.5-

4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight food debris on non-food contact surfaces of meat cutting machine that was not used for today’s services. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at 3-compartment sink fixtures in back room and at power washing machine in meat prep room. Repair. -0-

REPEAT: 5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle available in female restroom. -0.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several damaged tiles inside of the meat prep room and meat walk-in cooler and floor panels lifting inside of the walk-in freezer. Repair. 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 heavy ice accumulation on floor in WIF. -0-

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 personal employee food stored above and with retail foods inside of the walk-in cooler. CDI - Personal items removed to designated area. -0-

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at 1x hand washing sink. CDI - Soap pump provided at station. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on food contact surfaces of meat rotating knife. Equipment not used for today’s services. CDI - Utensil relocated to 3-compartment sink. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed packaged raw beef and raw chicken cold holding with temperatures above 41 F. Refer to temperature chart. PIC stated that the items had been in refrigeration since yesterday. Other items were observed to be < 41 F. CDI - Items found > 41 F voluntarily discarded by PIC. -3- 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.

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 requeson cheese being held past 7 days (prep date: 8/1/23). CDI - EHS educated on 7 day requirement and product voluntarily discarded by PIC. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-202.13 Insect Control Devices, Design and Installation (C). Observed non-functional air curtain at back loading dock area. Repair. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in back of facility. Recommend PCO. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed heavily rusted knife sharpener stored with utensils at wall mount. CDI - Sharpener discarded by PIC. -0-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle available in female restroom. -0-

2-301.14 (B) Wash hands after using the toilet room.- P Observed PIC leave restroom without washing hands. CDI: PIC was instructed to wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels supplies in men’s or women’s restroom. REPEAT CDI: PIC supplied paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli ham in deli case with temperatures above 41F. PIC stated that item had not been out of refrigeration today. Observed raw ribs oxtail, pork, and sausage with temperatures above 41F. PIC stated that items were processed yesterday. CDI: Deli ham voluntarily discarded and raw meats taken to WIF to quickly cool. Ambient air temperature of raw meat case was 37F. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap in men's restroom, no handsoap in women's restroom, and no soap at one handsink. CDI: PIC placed handsoap at all hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels in men's restroom and no papertowels in women's restroom. CDI: PIC placed papertowels in both restrooms.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-services articles in in plastic sleeves being stored on ground beside prep table. REPEAT CDI: PIC moved articles to a shelf.

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 heavy ice build up on floor in WIF. PIC stated that the door gets left open or not closed completely and ice accumulates. Keep clean.

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 old diarrhea and vomiting cleanup poster but not current poster/procedures. CDI, state procedures and updated poster with procedures emailed to operator. Some improvement made since previous inspection.

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 sanitizer bottle below required concentration. CDI, bottle refilled at 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 chicken and beef over-stacked above 41 degrees F in display case. CDI, foods voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed sanitizer bottle not labeled. CDI, bottle labeled.

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 recently prepared beef cooling in display case at 44 degrees F. CDI, beef relocated to cool in walk in cooler.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-services articles in box on floor near walk in cooler.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash stored around outdoor dumpster.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf - Observed PIC not able to demonstrate knowledge of questions asked during inspection and did not have certified food protection certification. CDI by instruction.

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 PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. Facility has 180 days from date of permit issuance or deduction.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees not able to demonstrate compliance with employee health agreement. CDI, information and updated employee health agreement emailed to PIC.

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 procedures for diarrhea and vomiting cleanup. CDI, information emailed to PIC.

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 dry hands before turning off faucet without recontaminating hands.-P - Observed food employees turn faucet off with bare hands after handwashing. CDI by instruction.

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. Observed packages of raw pork in contact with packages of raw beef. CDI, foods separated for proper storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer below 200ppm in spray bottle and 3 compartment sink. CDI, sink emptied and refilled to required concentration.