ASIAN MARKET MEAT MARKET

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in employee restroom. CDI - PIC refilled soap dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Knife observed in hand washing sink in meat department. Do not store items in hand washing sinks. CDI - PIC removed knife. REPEAT

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. Raw chicken observed on shelf above box of pork blood in walk-in cooler. Do not store raw chicken above raw beef or raw pork. CDI - PIC corrected food storage order. 0 pts For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS went to wash hands but couldn’t due to a large amount of cardboard boxes around the sink. CDI. PIC moved the boxes to a different location.

3-307.11 Protect food from contamination sources not specifically noted by the code. Pork strips were resting inside of a cardboard box with no barrier between the pork and the cardboard.

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. Trays for raw meat needed inverting.

4-501.11 Maintain equipment in good repair. Fan above food prep table had visible ice and condensation buildup, as well as a black buildup. A small leak was also observed falling from the fan near where food was being prepped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken hearts and steak holding above 41F. CDI PIC returned items to WIC. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink with peeling and missing sealant. Replace.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves and discoloration that can not be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser at 3 comp sink not working. Facility does not use the dispenser. EHS advised to have it repaired or removed. REPEAT

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 wall above 3 comp sink with peeling paint.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed facility wiping ice off pig ears with a cloth towel. CDI EHS educated PIC on using something that is not absorbent.

4-501.11 Maintain equipment in good repair. Observed leaks in the WIC. PIC stated that repairs have recently been done to the roof after a storm and the leaks should dry up within a few days. EHS advised not to store any food under the leaks. Also observed the sanitizer dispenser at the 3 comp sink does not dispense sanitizer. The facility is using chlorine at the 3 comp sink.

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 5 sets of light blown out in the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork chops and chicken quaters in retail case above 41F. PIC stated that they were packaged within the last 2 hours. EHS advised to always cool down in the WIC before putting in the retail case. CDI PIC moved packages to WIC to cool down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink at start of inspection. CDI - PIC placed soap in dispenser. REPEAT // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink at start of inspection. CDI - PIC refilled dispenser.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 smaller cutting boards have deep cut marks and need to be resurfaced or replaced. 0 pts.

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. Clean shelf above 3-compartment sink. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at 1 hand washing sink in department. CDI - PIC refilled dispenser with soap.

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. Packaged raw ducks stored on shelf above raw beef in walk-in cooler. Do not store raw duck or raw poultry above raw beef. CDI - Raw duck moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some packaged raw meat stored on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Small grinder is not functioning and establishment is waiting for it to be repaired/replaced. 0 pts.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Spray arm at 3-compartment sink is hanging into sink. VR - Verification required within 3 days that there is an air gap between top of sink and bottom of sprayer when it is hanging.

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. Some floor damage in department and in walk-in cooler. Handsink and 3-compartment sink need to be resealed to wall as old caulking is worn and moldy. 0 pts.

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 procedure for responding to a vomit and diarrheal clean up event. CDI. Provided PIC with one. For more information please visit: http://meck.co/FoodSafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thermometer in the facility. CDI. PIC provided one. 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 use dishes stored in a box reused from an old product. CDI. PIC removed. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility during inspection. CDI. PIC ordered new ones.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink. CDI. PIC provided one. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemicals stored in hand sink. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no working thermometer in the facility. CDI. PIC provided one.

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

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 use dishes stored on rusted shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed pork cold holding in display at temperatures above 41F. CDI. PIC removed to the cooler and indicated that it was just removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork, thawing in the sink without running water. CDI. PIC removed. Significant improvement.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee touched chemicals, wore gloves and went to food prep without washing hands. CDI. Employee washed hands.

6-301.14 Post a handwash sign at each handsink. Observed no hand signs in the meat prep area. CDI. Provided PIC with one. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chemicals stored in hand sink. CDI. PIC removed.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed chicken stored directly above beef. CDI .PIC removed. The chicken was wrapped.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed duck, liver, pork, thawing in the sink without running water. CDI. PIC removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in all female restrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, beef, cold holding in prep unit at temperatures above 41F. CDI. PIC removed to the cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food with a watch on. Needs to be removed.

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 build up on vents in the food prep area. Needs to be cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the only hand sink in the cutting area. CDI-PIC explained it broke this morning and provided soap.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw duck above raw beef, and ground beef sausage above whole muscle beef. Both items were on the display case. CDI-PIC fixed storage order while on site.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat grinder with yellow build-up on the inside on the small metal circles. CDI-PIC took piece off to soak in warm, soapy water

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Bottom of display case needs cleaning. -REPEAT

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC did not provide employee health information during inspection. CDI- gave PIC copy of EHP poster and agreement form.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed open employee beverages in work area. CDI- discard by PIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no chlorine sanitizer test strips provided during inspection. CDI- test strips obtained.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in the floor display cooler.