ALSALAM MARKET

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. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board is heavily worn and needs to be replaced. 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. Buildup on shelves in walk-in cooler. Clean shelves more frequently. 0 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead insects observed on floor in meat department. Remove dead insects. No live insects observed during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are very worn and need to be resurfaced or replaced.

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

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. Portioned bags of raw chicken stored above raw goat and raw lamb in chest freezer. Do not store raw chicken above raw goat or raw lamb. CDI - PIC moved raw chicken to walk-in cooler. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thin probe thermometer was out of batteries. VR - Verification required within 10 days that establishment has functioning thin probe thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Live roaches observed during inspection. Contact pest control to treat for insects.

4-501.11 Maintain equipment in good repair. Quat sanitizer dispenser is dispensing 0 ppm solution. Repair or remove dispenser. PIC has bleach and chlorine test strips that he says he uses. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Only employee present does not have active ANSI food protection manager certificate. At least 1 employee with active certificate must be present during all hours of operation. Establishment still within 210 days of permit so 0 points taken. 0 pts. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Portioned bags of raw chicken stored above portioned bags of raw beef and raw goat in chest freezer. Do not store raw chicken above raw goat or raw beef. CDI - PIC moved raw chicken to walk-in cooler. 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. Meat grinder had piece of meat in it but was stored as clean were lean. Food-contact surfaces of equipment shall be cleaned to sight and touch. CDI - PIC washed grinder components during inspection. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep cut marks in cutting boards. Resurface or replace cutting boards. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. -Observed fly in kitchen area. Observed spiders in employee restroom. Observed front door propped open at start of inspection, without any screen to prevent insect entry. -PIC closed door 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 the floor baseboard between the reach-in-freezers and by the hand sink broken/missing. Observed missing tile underneath the 3-compartment sink. PIC stated items will be repaired once building construction permit is approved and when construction begins. These items are noted as non-compliant items on transitional permit.