CHOP SHOP BUTCHERY CHARLOTTE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present at the facility during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on deli slicer said to have been cleaned and sanitized on the countertop. CDI - Food employee instructed by PIC to properly clean slicer. At the end of the night slicer will be broken down and w/r/s inside the 3 compartment sink. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in QUAT sanitizer below 100 PPM. Observed wet wiping cloth stored in countertop. CDI - Sanitizer replaced at proper strength and wet wiping cloths removed.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed large black trays wet stacked below prep table in the rear kitchen area. CDI - PIC repositioned on racks to allow air drying.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed TCS cheeses and deli meats in display case above 41F. PIC stated that the cooler was in defrost mode, PIC was unsure of how long defrost cycle lasts. Except during preparation, cooking, or cooling, or when time is used as the public health control TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41F or less. CDI - Cooler defrost cycle ended and foods began to cool. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf- Observed an incorrectly recorded labelling date. Item was recorded on 10/13 facility is was not open 10/13. -CDI PIC was training new staff previous day. Labelling corrected.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present at the time of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 roast beef and house bacon rewrapped today, date marked 6/24. Items were opened and sliced on Friday 6/20 after shipment. CDI - Items were replaced with the proper date marking. 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 .

3-501.15 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 roast beef wrapped in plastic and cooling at a rate of 0.06F/min. Observed housemade bacon cooling at a rate of 0.02F/min. Items should be cooling at a rate of 0.12F/min. CDI - Items moved to lower cooler space to avoid frequently opening portion of the display and rapidly 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 .

3-302.11 (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 a package of raw breakfast sausage patties stored directly on top of raw pork chops and loins in the counter display case. REPEAT. CDI - Package of raw sausage moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf - Observed a package of ham that was date stamped as being ROP on 11/3/24. The HAACP plan states that they must discard the product 30 days after the ROP process occurred. CDI - Voluntarily discarded - Observed ROP meats date marked for 14 days throughout the facility. PIC stated that their process is to ROP and date mark for 14 days. After 14 days they open the ROP to ensure quality and then reseal again with a new 14 day label. HAACP plan requires 30 day labeling and does not state ROP meats will be opened and reintroduced to the ROP risk more than once. HAACP does not state approval for multiple ROP processes on the same pieces of meat. 3 day verification visit required.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple tracks of meat trays and plastic bins wet stacked on the wire storage racks above the 3 compartment sink. CDI - Dishes moved to 3 compartment sink to be rewashed and sanitized.

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 in direct contact with whole roast inside the display case. CDI - PIC removed and discarded roast, rearranging storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple RTE deli meats and cheeses stored inside display case #1 above 41F. CDI - Voluntary discard. TCS food items recently placed inside the display case were placed inside the WIC for rapid cooling. Per the PIC the Deli items will be stored inside the WIC until the display case has been repaired. EHS 3 day verification visit 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 .

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 RTE sausage and ham stored inside the WIC beyond the discard date. Observed RTE meat stored inside the WIC with the freeze date, but no date to indicate when the item was removed from the CDI - All items held beyond the beyond the discard date and with the incorrect date marking 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handless scoop submerged in seasoning inside the prep area. CDI - Scooping utensil was removed.