A93

DANYS SUPERMARKET

6129 THE PLAZA, Charlotte, NC 28215

Meat Market · NC permit/State ID 2060300384

Latest gradeA (93)

Last inspectedAug 12, 2026

Inspections on record35

On record sinceAug 26, 2013

Score history

Aug 26, 2013Higher is betterAug 12, 2026

Inspections & violations

Aug 12, 2026 A 93 · 8 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels. CDI - PIC replaced paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink. CDI replaced.

#15 · Food separated & protected

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of raw meat in WIC not in cooling phase, with no top.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple stacked plastic containers with sticker residue stacked so that the sticker residue was touching the inside, food contact side of the next container. CDI Item returned to be rewashed. Repeat.

#22 · Proper cold holding temperatures −3

Repeat violationFollow-up verification required

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and raw chicken holding above 41F. Observed cheeses and some deli meat holding above 41F. Ambient of cheese case holding above 41F. Items above 41F moved to WIC, less than 4 hours since last time of temperature check. VR required. Repeat. 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 .

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed a couple plastic containers stacked clean with large cracks and chips. Observed rusting on meat grinder parts. Replace rusted parts. Observed WIC not functioning. PIC stated it will be repaired next week. Facility is not storing item in WIC. Has 2 other WICs and WIF.

#49 · Non-food contact surfaces clean −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 interior of Butcher’s case with loose food residue.

#54 · Garbage & refuse properly disposed; facilities maintained

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing on dumpster.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 numerous damaged floor tiles throughout the facility. Observed walls and floors in need of repair. Facility will be undergoing complete renovation in the next month. Repeat

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Mar 13, 2026 A 96 · 5 violations

Inspector comments: remove plastic bottle from sprayer at prep sink

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one meat slicer with food debris stored clean. CDI PIC facilited recleaning. 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 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and raw chicken holding above 41F. Observed doors open on display during inspections. Ensure doors are closed at all times. CDI Doors closed and items re-cooled Repeat 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 .

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use, wet wiping cloth stored on counter in display case. CD Item removed.

#54 · Garbage & refuse properly disposed; facilities maintained

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

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Dec 29, 2025 A 96.5 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand washing sink without paper towels. CDI - PIC replaced paper towels.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

#22 · Proper cold holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, pig ears and pig tails packaged in house holding above 41F. CDI - PIC placed all items in freezer to cool to 41F or below. 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 .

#43 · In-use utensils: properly stored

Corrected during inspection

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 ice scoop stored in a cardboard box on top of the ice machine and stored on top of plastic bags. Store in a container with handle facing up. CDI - PIC removed ice scoop.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

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 utensil used for scaling fish that is rusted and not a food grade utensil. Replace.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 numerous damaged floor tiles throughout the facility. Observed walls in need of repair. Facility will be undergoing complete renovation in the next month.

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Aug 1, 2025 A 96.5 · 4 violations

#2 · Certified Food Protection Manager −1

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. Certified employee must be present at all times when the meat department is operating. Certified manager was called and arrived at end of inspection.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with significant orange and dark build-up in interior. Clean more frequently.

#22 · Proper cold holding temperatures

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Large tubs of ground beef 43.0 F in new WIC. CDI- volume broken down into smaller portions to facilitate cooling to 41.0 F or below. ensure new WIC is holding raw meats at 41.0 F or below.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair. Meat Dept will be undergoing major renovations in the next few months when these issues should be corrected.

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Apr 29, 2025 A 95.5 · 4 violations

Inspector comments: Upon entry, observed customer self service case empty. PIC stated electrical issue for that case was discovered this morning. All food will be weighed out and then discarded. REHS observed all packaged trays from case in shopping carts in out-of-use WIC. Packages were 47.0 F.

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Found three retained tags from oysters. One tag lacked final salad dated for quantity for that tag. Facility receives oysters frozen in the intact shell every 3 months according to PIC. Oysters are not sold in large volume in the facility according to PIC. CDI- discussion with PIC about retention of tags and proper documentation required on retained tags.

#23 · Proper date marking & disposition −1.5

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: Found tub of seafood salad dated 4/21. CDI- pulled from retail and 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 .

#49 · Non-food contact surfaces clean −1

Repeat violation

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair. Meat Dept will be undergoing major renovations in September 2025, when these issues should be corrected.

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Jan 8, 2025 A 95 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

5-202.12 Provide at least 100F water at handsinks. Maximum hot water temperature at hand sinks was 81.0 F Also checked 3-comp sink, 82.0 F. Adjacent restaurant 3-comp sink 84.0 F. Adjacent restaurant hand sink 84.0 F

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The inside of the grinder needed additional cleaning. Food build up under the auger. Sticker residue is present on the outside of most plastic containers. CDI- Grinder was set up for cleaning -1.5 points 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 : stacked layers of herb crusted chicken measured 45.0 F in center of mass. Exterior measured 42.0 F. PIC stated chicken was worked up today. CDI- moved to WIF freezer for cooling. 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 .

#49 · Non-food contact surfaces clean −1

Repeat violation

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 equipment and surfaces throughout facility and prep area in need of cleaning. Heavy build-up in bottom of butcher’s case.

#50 · Hot & cold water available; adequate pressure

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: observed hot water not exceeding 84.0 F at 3-com sink, two hand sinks. also not exceeding 84.0 F at adjacent restaurant hand sink and 3-comp sink. Return visit within 10 days.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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 numerous cracks and damaged floor tiles throughout prep area floor. Wall bases damaged. Needs repair.

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Sep 6, 2024 A 95.5 · 8 violations

#2 · Certified Food Protection Manager

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on duty during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back prep area. CDI- PIC placed soap at hand sink.

#14 · Required records available: shellstock tags, parasite destruction −2

Corrected during inspectionRepeat violation

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed oysters stored in freezer with shell stock tag being held outside of original container. CDI- PIC moved tag to correct storage area with product.

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous flies by dumpster area. Contact local pest control.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in prep area with heavy scoring. Resurface or replace.

#49 · Non-food contact surfaces clean −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 equipment throughout facilty and prep area in need of cleaning.

#54 · Garbage & refuse properly disposed; facilities maintained −1

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster outside with doors open and missing drain plug. Keep door closed and repair plug.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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May 1, 2024 A 95.5 · 6 violations

Inspector comments: Cutting boards that were damaged according to last inspection have been replaced.

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspection

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf - *Observed - Clams in grab n go refrigeration that came frozen with shellstock tags according to PIC, tags were lost. *CDI - PIC removed clams from grab n go and discarded them.

#15 · Food separated & protected −1.5

Corrected during inspection

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 WIC that was stored next to raw beef. *CDI - PIC moved Chicken to poultry side of walk-in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition

Corrected during inspection

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 - Seafood mix and crab legs with date mark reading roughly 30 day shelf life, product shall have 7 day shelf life with prep date starting as day 1. *CDI - These food items were in display case at 37F and PIC issued new label with correct 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled −1

Repeat violation

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacked containers above 3-Comp sink

#54 · Garbage & refuse properly disposed; facilities maintained −1

Repeat violation

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster with doors left open and drain plugs missing.

#55 · Physical facilities installed, maintained & clean

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 - Floors in prep area with chipping and cracks, as well as cracked tiles along back area of display case.

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Jan 18, 2024 A 93.5 · 11 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed outdated vomit and diarrheal plan. CDI EHS provided updated plan. -0 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#10 · Handwashing sinks supplied & accessible −1

5-202.12 Provide at least 100F water at handsinks. EHS observed no hot water in women's restroom handsink. -1 points

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. The inside of the grinder needed additional cleaning. Food build up under the auger. Sticker residue is present on the outside of most plastic containers. CDI- Grinder was cleaned and containers sent for rewashing -1.5 points 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 .

#29 · Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan −1

3-502.11 Obtain a variance for specialized processes.-Pf EHS observed in house made jerky stored in cardboard boxes above meat case. The jerky was made using an unapproved piece of equipmnent stored in back stock room. Today approximately 60lbs of jerky was discarded and denatured. VR required to verify the equipment has been removed from the premises. -1 point For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#32 · Variance obtained for specialized processing methods

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf EHS observed no variance for beef jerky process. VR required to verify equipment has been removed from premises. Today approximately 60lbs of jerky was discarded and denatured. VR For more information on how to request a variance please visit: http://meck.co/FoodSafety

#38 · Insects & rodents not present; no unauthorized animals −1

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed live and dead roaches in the market. -1 point

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed large jars of seasoning stored directly on floor in WIC. CDI PIC placed seasoning off of floor. -0 points

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. EHS observed wet stacked pans and containers above 3 comp sink. -.5 points

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Corrected during inspection

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed damaged cutting board with deep grooves and cuts. CDI PIC replaced cutting board -0 points 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed a dehydrator used to make jerky in house that was unapproved. -.5 points

#51 · Plumbing installed; proper backflow devices −1

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. EHS observed service sink that was stacked with bales of cardboard not accessible for use. PIC stated they dispose mop water outside on the ground. -1 point

#54 · Garbage & refuse properly disposed; facilities maintained

Corrected during inspection

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. EHS observed dumpster with no dumpster plug attached. CDI PIC states that one has been ordered. -0 points

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Sep 1, 2023 A 96.5 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine used to produce ice for fish contact has significant black, yellow, orange build-up on interior.

#33 · Proper cooling methods used; adequate equipment for temperature control

Corrected during inspection

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: Found packages of requeson cheese with packing date of today 45.0 F in deli case. Make sure all foods are 41.0 F or below when placed into deli case.CDI- moved packages to WIC. Dropped to 41.0 F in one hour. 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 .

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Build-up on surfaces in facility. Walk-in cooler shelving with thick build-up in some areas. Exterior of grinder with build-up. slicer with soap residue on non-food contact surfaces.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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. Bases of walls damaged, floor tiles chipped.

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May 11, 2023 A 93 · 5 violations

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: top packages of raw meats in customer grab n go above 41.0 F. Packages one package back in row all were 41.0 F or less. Do not overstock rows of packages so end package rises above 41.0 F CDI- move end packages to WIC for cooling. 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 .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Queso fresco in cheese case had many cut pieces not date marked, with many correctly date marked. CDI- Allowed to print labels for undated pieces. Deli ham dated 5/3. CDI- ham voluntarily discarded.

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Build-up on surfaces in facility. Interiors of meat cases in need of more frequent cleaning.

#50 · Hot & cold water available; adequate pressure −0.5

Follow-up verification required

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: observed hot water not exceeding 91.0 F at 3-com sink and prep sink. Return visit within 10 days.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Feb 22, 2023 A 95 · 4 violations

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Cooked shrimp, crab legs, crayfish, seafood salad not date marked in seafood case. CDI- items are thawed in case. Allowed PIC to date with previous day date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests. A few drain flies seen in facility.

#49 · Non-food contact surfaces clean −1

Repeat violation

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. Build-up on surfaces in facility. Interiors of meat cases in need of more frequent cleaning.

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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Sep 19, 2022 A 90.5 · 6 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Repeat violation

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring receiving temperatures and accepting TCS food at above 41.0 F. PIC not monitoring hot water availability in facility. CDI- PIC is not monitoring date marking of deli meats and cheeses in deli case. CDI- see # 23 below.A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Brush in hand sink at front. CDI- cleared. 6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at rear hand sink. CDI- supplied. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No paper towels or other drying device available at rear hand sink. Dispenser has towels but is not dispensing. CDI- supplied.

#16 · Food-contact surfaces: cleaned & sanitized −3

Repeat violation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine used to produce ice for fish contact has significant black build-up on interior.

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Small packages of deli meats in deli case not date marked. CDI- Voluntarily discarded. Date marking for bulk soft cheeses not being updated from previous batches. CDI- discussion with PIC and dated recent batch correctly. Large opened chubs of deli meats inaccurately labeled. CDI- PIC corrected with correct opened dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#49 · Non-food contact surfaces clean −1

Repeat violation

#55 · Physical facilities installed, maintained & clean −1

Repeat violation

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May 6, 2022 A 93 · 11 violations

#1 · PIC Present, demonstrates knowledge, & performs duties −1

Corrected during inspection

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring receiving temperatures and accepting TCS food at above 41.0 F. PIC not monitoring hot water availability in facility. CDI- all items addressed by discussion and CDI of each item. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P: employee recontaminated hands at sink faucets after washing. CDI- hands re-washed and hands not recontaminated.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Steel scouring pads stored in front hand sink. CDI- sink cleared.

#12 · Food received at proper temperature −1

Corrected during inspection

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P: Food delivery in progress upon entry. Food was accepted at temperature above 41.0 F. Refer to temperature chart. CDI- food was placed into walk-in cooler at an ambient temperature of 34.0 F. And dropped to below 41.0 F by end of inspection. 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 .

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine used to produce ice for fish contact has significant black build-up on interior.

#28 · Toxic substances properly identified stored & used −1

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P: container of cleaner hanging in contact with utensils. CDI- cleaner removed and utensils taken to 3-comp sink.

#37 · Food properly labeled: original container

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. : Seasoning mix received bulk and then portioned in-house for customer self service does not have ingredients and other pertinent information. Bulk label indicates no allergens.

#49 · Non-food contact surfaces clean −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. Build-up on surfaces throughout permitted space. Interiors of meat cases need more frequent cleaning.

#50 · Hot & cold water available; adequate pressure −0.5

Corrected during inspection

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf: upon entry, observed hot water not exceeding 73.0 F at all fixtures. Cold water measured 73.0 at all fixtures. Employee found water heater in ceiling unplugged and reattached. Water still did not rise in temperature due to computer system shutting heater off. Management was able to get hot water to 135.0 F but temperature would then drop. Service company called, management was able to maintain hot water over 120.0 F by end of inspection. CDI.

#53 · Toilet facilities: properly constructed, supplied & cleaned

5-501.17 Provide a covered waste bin in female restrooms. No covered bin in female restroom.

#55 · Physical facilities installed, maintained & clean −0.5

Repeat violation

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Feb 2, 2022 A 95.5 · details not yet loaded