INDIAN WHOLESALE MM

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 handler attempt to wash hands during inspection in the steps: apply soap, turn faucet on, wet hands, apply soap again, commence hand-wash. CDI - EHS intervened and educated food handler on proper handwashing procedure. Food handler re-washed hands using proper cleaning procedure. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food handler wash hands and touch faucet with bare hands. CDI - food handler re-washed hands and used barrier to turn off faucet. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat cutting equipment with visible debris. Observed shower curtain being used in WIC to separate whole goats from the rest of the cooler with visible debris. Also observed cutting boards stored as clean with discoloration. 10 day VR - EHS will return to ensure equipment, cutting boards and curtain is being properly cleaned. -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 .

6-501.111 Keep the premises free of insects, rodents, and other pests.-Pf Observed many roaches and flies throughout entire facility. Work with pest control company to increase pest control frequency and pest control efforts. The last pest control record provided by the PIC was 7/28/26. A verification visit will occur within 10 days. 6-202.13 Properly locate mechanical insect control devices. Observed mechanical insect control device directly above 3 compartment sink and 1 electric fly swatter being stored above hand washing sink. Move devices to prevent potential contamination from dead insects. -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of raw chicken in meat WIC directly on floor. 3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed drain board of food preparation sink directly next to sanitizing compartment of 3 compartment sink with no physical barrier to separate. EHS suggests installing barrier to divide sinks. -0-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed meat cleaver being stored atop boxes in meat WIC.

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 cutting boards being stored as clean atop table tops and atop sink. During inspection, observed crawling insects atop cutting boards. Cutting boards were moved to the utensil sink for cleaning. -0.5-

4-501.11 Maintain equipment in good repair. Observed 1 meat display case in disrepair. Food handler indicated it was not in use and that facility is waiting on parts to come in to 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 meat display coolers in need of more frequent cleaning due to buildup of food debris and accumulation

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed backflow prevention device (bell) on can wash to be in disrepair. 72 HR VR - EHS will return to ensure correct backflow prevention device is replaced and properly installed. 5-205.15 Maintain a plumbing system in good repair. Observed piping under 3 compartment sink broken and located in the drain. -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed both female and male restrooms to be in need of more frequent cleaning. -0-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed 1 of the 2 dumpsters without drain plug in place. 5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand wash sink with no waste bin. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around both dumpsters. Increase frequency of cleaning of areas surrounding dumpsters. Also observed compactor (not in use for compacting) being used to store many crates and cardboards, allowing potential for pest harborage. Remove all unnecessary items. -0.5-

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 paneling in facility to be coming off of wall, making walls not smooth and easily cleanable. Also observed cardboard boxes laid on floor of meat WIC. Fabric-like rugs were on the floor in front of each toilet in both restrooms. Remove all cardboard and rugs from flooring as they are absorbent and not smooth and easily cleanable. The floor in the meat market has many cracks and is very rough. Floors shall be smooth and easily cleanable.-0.5-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site at beginning of inspection. Manager did arrive part way through. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken directly on the floor in the cutting area. CDI: Chicken moved to the restaurant area. Observed goat organ stored directly on a sheet pan with significant food debris in the walk in cooler. CDI: Pan removed and organ voluntarily discarded.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife with raw meat debris stored on top of raw chicken box in walk in cooler. CDI: Knife removed and cleaned. Ensure knife is stored in a clean, dry location.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of recaulking/resealing. REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on chicken table in need of resurfacing or replacing.

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 on door tracks of display cases, on leg joints of tables, and on shelving under prep tables. Increase cleaning frequency and maintain clean. REPEAT VIOLATION

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI: Door closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls near 3-comp sink, especially behind/below sink in hard to reach areas. Observed food debris (juices) accumulating on floor of WIC and debris on floor in WIF. Increased and more thorough cleaning frequency required. REPEAT VIOLATION CDI: Chicken juice was mopped up during inspection. 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 loose FRP on right side of facility near doorway to restaurant. Reaffix FRP.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no EHP. -CDI- EHS provided PIC with updated EHP. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 V&D procedures. -CDI- EHS provided PIC with handout in Spanish and emailed a copy. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employees handling raw meat and then use label printers without washing hands. -CDI- EHS educated food employees on when to wash and food employee washed hands and label printer was properly cleaned. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed food employee wipe gloved hands using cloth and then return to handle raw meat with same gloved hands. -CDI- EHS educated PIC on proper food contact surfaces and food was properly discarded and PIC changed gloves. -0- 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employees handling raw meat and then use label printer with same gloved hands. -CDI- EHS educated food employees on when to change gloves and food employees discarded gloves and label printer was properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several boxes of raw chicken sitting out at ambient air at 48-49F. Per PIC, items had been delivered in the last hour and had not been put away yet. EHS asked PIC at what temperature items had been delivered and PIC was unsure. -CDI- PIC placed items in freezer to cool back down. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 all meats being sliced/prepared today and placed into display cases to cool with protective covering. EHS not able to capture cooling rate due to items being sold while EHS was typing report. -CDI- EHS educated PIC on proper cooling methods and remaining items were placed in WIF to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed no food thermometer. **10 DAY VERIFICATION REQUIRED** -0.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest. Recommended increase pest control frequency. -0-

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 trays for meat stored on prep table with visible food splash/debris. -CDI- Items with food splash were voluntarily discarded and items were relocated. **REPEAT** -1-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of recaulking/resealing. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash on walls near 3-comp sink, especially behind/below sink in hard to reach areas. Observed food debris (juices) accumulating on floor of WIC and litter on floor in WIC. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed facility not labeling goat and goat liver that is packaged in the meat department with the safe food handling instructions. Place safe handling labels. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food debris on food contact surfaces of meat cutting machine and cutting boards. No food preparations were observed at time of inspection. Food employee present stated these are W/R/S at end of day. Equipment’s last use date was on Sunday 3/23/25, per employee. CDI - Food employee educated on cleaning frequency. Meat cutter dismantled for cleaning and cutting boards transferred to the 3-comp sink to be W/R/S. -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 VIOLATION: 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 service trays on shelving under prep table not inverted and unprotected. Food debris observed inside of top tray. CDI - EHS discussed with PIC and staff about keeping trays inside their sleeves to prevent contamination or inverted. Soiled tray voluntarily discarded; trays inverted. -0.5-

REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and discoloration that can not be effectively cleaned and sanitized. PIC stated that they have ordered new cutting boards. -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 food debris on door tracks of display cases. Increase cleaning frequency and maintain clean. -0-

5-501.16 (C) Provide waste bins in required areas including at handwash sinks. Observed no waste bin available for hand sink. Provide. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and litter accumulating on floors inside of the walk-in cooler and walk-in freezer. Increase cleaning frequency and maintain clean. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food directly on the floor in both the WIC and WIF. CDI PIC put food on top of crates. REPEAT

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and discoloration that can not be effectively cleaned and sanitized. PIC stated that they have ordered new cutting boards.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at 3 comp sink 0ppm. CDI PIC adjusted dispenser line in the bottle and it now reads 200 ppm. EHS advised to check sanitizer daily. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in both the WIC and WIF. REPEAT

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed facility not labeling raw meats that are packaged in the meat department with the safe food handling instructions. EHS showed PIC example of safe food handling labeling. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed meat in WIC and WIF not covered. REPEAT

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all the cutting boards with deep grooves that can no longer be effectively cleaned and sanitized.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed facility not labeling raw meats packaged in meat market with the safe handling instructions.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insect in meat market kitchen.

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