COMPARE FOODS MEAT MARKET

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 food handler wash hands and turn off faucet with no barrier. CDI - PIC re-educated food handler on proper handwashing procedure.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink with a bristle brush and paper towel in the basin indicating use other than handwashing. CDI - PIC instructed food handler to remove items and clean handwashing sink out.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed food handler w/r/s meat cutting utensils with quat sanitizer for less than 10 seconds. CDI - PIC re-educated food handler on w/r/s procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 26 packs of assorted fish (salted comportment, yellowtail, pescado, etc.) on a table display out of cold holding above 41F. EHS and PIC verified labeling stating these items must be kept refrigerated. CDI - PIC voluntarily discarded all affected items. Observed turkey wings, pork baby ribs, smoked herring (4 packs), and salted fish (6 packs) above 41F. (see observation temps). EHS noted that the grab & go units were densely packed rendering the top packs of meats unable to keep 41F and below. EHS verified that packs in the backs of the units were 41F and below. CDI - PIC rotated to lower parts of unit or re-located affected items to WIC to rapidly cool.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored as clean with dried food debris on blade of knives.CDI items were moved to 3 comp to wash rise and sanitize 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 bottle of sanitizer stored on prep table while meat was being sliced in very close proximity. CDI.. Sanitizer was removed from prep table during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed season stored on floor also observed bucket of protein stored on floor in WIF. CDI both items were placed on shelf during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with exposed hair and no hair restraint CDI.. Employee put on hair restraint.

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 single service trays with visible food debris.. CDI Trays were voluntarily discarded.

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 food debris on shelving that housed single service trays. CDI. Shelving was cleaned.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Found dried bit of meat or poultry in poultry saw housing while saw was in use. Found dried and fresh beef on cuber blades. CDI- equipment immediately went into cleaning process.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed shrimp thawing in prep sink with no running water. Stagnant water where shrimp was thawing was 83.0 F. CDI- Shrimp removed for cooling, as it was fully thawed. Running water of 56.0 F supplied to thawing process for next batch of shrimp.

5-103.12 Provide water under pressure to all fixtures.-Pf: No cold water available at cutting room handsink. CDI: Employee turned on cold water at sink and brown water came out of faucet initially, then cleared up quickly. PIC stated water had been cut off briefly 3 days prior. CDI.

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

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 house-packaged beef beside and in contact with packaged raw chicken in customer self service cases. PIC provided separator barrier between the beef and chicken 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. Saw dedicated for chicken had lingering greasy residue on pulleys when cases opened. CDI- cleaning begun while on site. Cutting utensil at meat 3-comp sink and at seafood prep sink had meat residue and fish scales attached to blades, stored as clean. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. One fly in meat grinder room. 0 points.

4-101.11 (D) Food contact surfaces shall be smooth and easily cleanable. Cutting board heavily scarred and discolored. Replace.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Trash receptacle blocking access to hand sink knee pedals. CDI- trash removed. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.: Handsink with mallet stored in bowl. CDI- mallet removed

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder said to be clean had lingering food residue on interior shaft housing. CDI- cleaning begun while on site. 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: Found section of Butcher’s Case with several pork items above 41.0 F (42.0 F to 43.0 F). CDI moved to freezer for cool down, call made to evaluate section of case. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Observed beef thawing in prep sink with no running water. Running water of 70.0 F supplied to thawing process.

4-101.11 (D) Food contact surfaces shall be smooth and easily cleanable. Cutting board heavily scarred and discolored. Replace.

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 cooked shrimp tray in seafood display case in contact with raw seafood mix tray. Observed in meat display case raw chicken tray in contact with raw beef and raw pork trays, food items were semi covered by plastic warp. Observed fake grass being used as a divider for the raw food items in the seafood display case, it does not provide a barrier for liquids. All throughout the raw meat display case only a handful of dividers was placed in between raw beef and raw pork. Provide dividers to separate raw chicken, pork, beef, and seafood. No direct contamination was observed.-CDI- PIC relocated chicken towards the end of the display case and a divider was placed to separate it from raw beef. Raw seafood mix was placed in the WIC to have sufficient space for the RTE seafood items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed in WI Freezer a container of frozen beef sausages with no lid stored on the bottom shelf. No contamination was observed.-CDI-PIC placed proper lid on the container.

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 prep table being used to cut raw chicken, was later used to store clean food containers w/ out w/r/s food contact surface. -CDI- PIC relocated food containers to dish area to be re-washed; prep-table was w/r/s. 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 . 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed the interior seafood and meat display case with food debris build-up. Increase weekly cleaning. Observed all throughout the food contact areas of the meat saw equipment with food build-up. PIC expressed that the meat saw had just been cleaned.-CDI-PIC dismantled equipment; all areas w/r/s. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cooked shrimp, snow crab and being held on a 8 day date marking, and whole cooked Dungeness with no end date. -CDI-PIC printed new date mark labels to reflect proper dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed multiple packets of ROP fished being thawed within the display case w/ out ROP environment being removed.-CDI-PIC open the top part of all the packets and placed them in the WIC to thaw.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers that store different spices with no label. .-CDI-PIC labeled all white containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in WIC a bucket of chicken hearts on the floor, and similar containers as well. -CDI-PIC relocated food items on shelfs above 6 inches off the floor. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed oysters submerged in ice inside a plastic tub ( not original container) with no water drainage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wipes being stored in hand wash sink. -CDI-PIC was educated and wipes were removed and hand sink was w/r/s.

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 in spice containers medium to-go container used as scoops with no handles. -CDI-PIC removed item.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal rack where raw fish ( in carboard boxes)are stored in the prep area in need of upgrades. The shelves surfaces were oxidized and were covered with soiled carboard. PIC was notified.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf- Observed (quat) sanitizer in 3-comp sink with-in meat market at 50 PPM. Observe PIC was not aware that the sanitizer bag was empty. -CDI- PIC placed a new bag and quat sanitizer tested at 400 PPM.

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 WI Freezer floors with food packages all over the floor and floors in need of deep cleaning.

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: Trays of raw chicken in contact with trays of raw pork and raw pork sausage in butcher’s case. Observed trays of most raw meats in contact with each other with no dividers. Provide dividers to separate chicken, pork, goat, and beef. CDI- chicken tray moved to end of display case, dividers provided for separation. 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 soiled with residual food residue on shaft and exterior of grinder. Chicken residue around blade of chicken saw. CDI- PIC made aware of issue and cleaning commenced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged beef in customer grab n go with some packages 45.0 F. Beef was cut and packaged today and placed directly into holding unit. Cooked shrimp in Seafood Case 65.0 F. Shrimp had been thawed and placed directly into case display. CDI- shrimp tray moved to freezer. 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 .

3-501.15 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: Seafood being thawed in stagnant water 88.0 F +, then placed into cold display case at high temperature. CDI- See # 22 above. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen whole fish found in 3-comp sink in stagnant water off 88.0 F. Frozen foods must be thawed under running water of less than 70.0 F. Discussion and education with store manager. Facility must thaw under refrigeration if water of less than 70.0 F is not available.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of various meats and organs stored on floor of WIC. CDI- items moved to shelving. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Oysters not received in ice in display tub filled with ice. Tub has no drainage. Customer self-service.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Heavily blood-soiled wiping cloths laying on surfaces in cutting room. Provide disposable towels or sanitizer buckets for cloth storage in between uses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder soiled with dried food debris on interior. Pay special attention to where interior shaft exits interior. REHS demonstrated problem area to PIC. CDI- PIC made aware of issue and cleaning commenced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found one section of Butcher’s case with tubs of meats holding above 41.0 F. CDI- moved tubs to WIC for rapid chill. 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 .

5-205.15 Maintain a plumbing system in good repair. Several leaks in PVC plumbing joints under 3-comp sink in seafood section. Call plumber for repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at meat cutting hand sink. CDI- supplied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: containers of raw beef in butcher’s case 43.0 F. CDI- moved to walk-in freezer and uncovered for cool down to 41.0 F or below. Some packages of beef from in-house packaging above 41.0 F in self-serve cases. In most cases, packages were over-stacked, with external package out 0f temperature. CDI- size of stacks reduced, external packages moved back to WIC. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: RTE proteins in seafood case not date marked (cooked shrimp, crab legs, crawfish, lobster, seafood salad, etc) must be date marked. CDI- by education and date marking as this is the first inspection with RTE seafood in Butcher’s case. Return visit within 10 days to confirm date marking system is in place. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .No thin probe thermometer could be produced. Return visit within 10 days to confirm facility has received thermometer.

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 pork sausage stored amid raw beef over and below. CDI- tub of pork sausage moved to pork shelf. 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 in WIC soiled with dried food debris on interior. CDI- PIC made aware of issue and cleaning commenced. REPEAT.-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: various meat cuts, poultry pieces, and organ foods over stocked in grab n go aisle. Packages 2 and 3 packages to the rear were 41.0 F or below. Packages exposed to warmer air at end of stacks were above 41.0 F. CDI- PIC had employee remove exterior packages and move to cooler for 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Heavily blood-soiled wiping cloths laying on surfaces in cutting room.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Cutting utensil stored wedged between wall and electrical conduit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: Found cooked shrimp and cooked octopus stored below raw beef. CDI- shrimp and octopus moved to RTE food area of refrigerated case. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder in WIC soiled with dried food debris on interior. CDI- PIC made aware of issue and cleaning commenced. REPEAT. For more information please visit: http://meck.co/FoodSafety 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 .

4-903.11(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. Styrofoam trays had visible build up and blood splash near freezer door.