SUBHAM SUPERMARKET MEAT MARKET

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 visibly soiled knives to cut portions off goats, stored directly on shelving in walk-in Store knives in a clean container while in-use REPEAT -1-

4-501.11 Maintain equipment in good repair. Observed surface used for meat wrapping machine to be heavily torn and in need of being replaced. PIC indicated they already ordered a new one. -0.5-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive garbage and food debris around surrounding area of dumpsters. REPEAT -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed prep sink with build-up. Scrub off build-up more frequently. CDI-sink 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 .

7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Observed first aid kit stored above single service trays. CDI-kit relocated to bottom of shelf.

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 knives to cut portions off goats, stored in walk-in on top of chicken boxes. Store knives in a clean container.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Repeat-Observed trash on ground around dumpster. Doors and lid open

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC did not ensure food safety by making sure staff wash hands properly. CDI-discussion with PIC about importance of handwashing. See #8. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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 MM staff return to MM cutting area and put on gloves without washing hands. EHS said he needs to wash hands before resuming meat cutting. PIC told him to wash hands, he refused. Said he was on break. Minutes later he was prepping meat, no hand wash. CDI-second discussion with PIC. Verification Required 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 .

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed 3-comp sink set up incorrectly. Asked staff how they wash items said they rinse then wash, no sanitizing. No sanitizer set up. Using prep sink as a drain board, dirty items and scrub brushing in small bucket inside. Per permit conditions, there is only one drain board so a rolling cart must be available to use as the missing drain board. Verification Required 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed spray bottles of chemicals in contact with to-go items. CDI-all chemicals moved to bottom shelf.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed MM staff wearing watch

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bloody wiping cloths on cutting boards.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed staff backpack in container on meat absorbent pad liners. Protect single service

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed chest freezer purchased after permit issued. Seals or lid not working well as fish packaging has large crystals inside packaging. Need commercial freezer.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Repeat-Observed trash on ground around dumpster. Doors and lid open

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 large container of white crystals on cutting board. Asked staff, said it was salt. I said salt needs labeling, staff put it in his backpack. Staff needs to keep their food separate from MM food.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed soap and paper towels at prep sink. Remove soap and paper towels

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Repeat-Observed raw meats packaged for customer sale not baring safe handling instructions. CDI - Employees labeled all packages with proper safe handling instructions.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash/rotting fruit on ground around dumpster.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sponge being stored in handsink during inspection. Observed handsink blocked by trashcan at beginning of inspection. CDI - PIC removed and discarded sponge. Trashcan moved to appropriate location. 0 pts.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw meats packaged for customer sale not baring safe handling instructions. CDI - Employees labeled all packages with proper safe handling instructions. 1 pt.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer blade being stored as clean with visible meat residue caked onto blades. CDI - PIC voluntarily discarded. 0 pts. 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 goat spleen, kidney, and liver in goat display case holding above 41F during inspection. CDI - PIC voluntarily discarded. 1.5 pts. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed mineral oil used to lubricate meat slicers being stored in an unlabeled spray bottle during inspection. CDI - Bottle was labeled. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer on site with thick probe, unable to accurately assess temperatures of thin foods. Thin probe thermometer acquisition necessary. 10 day VR required.

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 raw meat residue on walls surrounding handsink during inspection. More thorough or frequent cleaning needed to preclude pest harborage. 0.5 pts.