CHARLOTTE MARKET

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed - No proof of training on employee health policy and reporting agreement. *CDI - EHS provided PIC with a copy of employee health policy to have current and future employees to read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Flying Pests throughout establishment.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - 3 Compartment Sink quaternary sanitizer dispenser unable to dispense sanitizer at proper concentration. PIC states they test sanitizer every time before use. PIC stated they also use squeeze bottle of quaternary sanitizer to add by hand if needed. *Observed - Heavy Ice build up on WIF fans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee phones on shelf near handsink on top of plastic bags used to package raw meats. Store in location away from food contact surfaces.

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 - Frozen Raw Chicken Products stored above Frozen Raw Catfish. *CDI - PIC rearranged the Glassdoor RIF to show proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Crawling pests hidden behind 3 compartment sanitizer dispenser.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - 3 Compartment Sink sanitizer dispenser unable to dispense sanitizer at proper concentration. PIC has Quaternary sanitizer squeeze bottle to add to 3 compartment sink by hand.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Employee portioning and bagging peppers from box stored directly on the floor. *CDI - Employee removed task from within kitchen.

4-501.11 Maintain equipment in good repair. *Observed - Sanitizer dispensing from 3 compartment sink with low concentration at or below 50ppm. PIC will create sanitizer mixture by hand and test it before use. A verification visit will be conducted within 10 days to ensure establishment can achieve proper sanitizing concentration from sanitizer dispenser.

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 - Employee drink stored directly on prep table. *CDI - PIC moved item to employee item location.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf- *Observed - Handsink blocked by shelf. *CDI - PIC moved shelf to allow access to handsink.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed -Flying and crawling pests throughout establishment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood and raw beef stored on top of raw peppers. EHS observed all food items co-mingled and stacked on the same shelf. CDI - PIC removed peppers from freezer and placed in approved storage area. Seafood and beef was separated to be easily distinguished. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 frozen peppers stored in trash bags in freezer area. CDI - PIC removed peppers from bags and placed in approved food grade storage bags. (0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility unable to procure employee health agreement. PIC stated that employees review health agreement during training but could was unsure if they had signed copies in facility. CDI- EHS left copy of employee health agreement with PIC to go over and review with employees and file for next inspection. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed frozen raw meat in freezer partially wrapped. Some portions of the meat were exposed and not covered during storage and sitting in direct contact with each other. (1.5)

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with thin probe thermometer. Thermometer could not turn on. PIC could not locate spare. PIC stated facility will purchase another. Ten day VR required. (0.5)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of fish on the floor in the freezer. CID- PIC moved box of fish. (0)

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 cutting boards in need of replacement. One cutting board was cracked through the board. Another cutting board was observed with heavy scoring present. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on and around packaging used for raw meat in the market. EHS advised to create a designated area for storage of personal belongings and to separate them from single service items used for packaging. (0)

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. Observed hot peppers, dried cray fish, salted makayabu fish, peanuts, and bitter cola without labels. CDI- PIC labeled all packages with common name of the food, quantity of contents, and name and place of business. All items are one ingredient and labeled with name of ingredient. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in meat processing area.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf. PIC was unaware of correct quat sanitizer concentration. CDI - EHS reminded PIC of correct quat sanitizer concentration. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-201.11(A) Use food from approved sources only. -P. PIC was unable to provide adequate invoices for smoked catfish stored in ambient temperature by dry goods table and for “African Grandma’s” dried snails in resealable bags in RIF. REPEAT. CDI - PIC voluntarily discarded food. 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw pork in RIF without safe handling instructions.

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. Observed raw pork and various smoked fishes packaged in facility in RIF without labels. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed fish packaged in facility without labels. Verification visit within 10 days.

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 cleaver with heavy denting and chipping on blade. CDI - PIC voluntarily discarded cleaver.

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. Observed pre-rinse sprayer hanging below flood rim. CDI - PIC adjusted spring so that sprayer remains at adequate height above flood rim.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. REPEAT- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed scrubbing utensil stored in hand sink. PIC scrubbing of utensils may occur in the hand sink. CDI- Education provided on use of hand sink shall only allow for hands to be washed. CDI- PIC moved items out of the hand sink.

3-201.11(A) Use food from approved sources only.-P 3-201.11(B) Food prepared in a private home many not be used in a food establishment.-P 3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. - Observed beef patties and tuna patties stored in the area in a zip lock bag. PIC stated items were provided by a woman and brought to the facility. PIC could not provide an invoice for the items and items were not labeled. EHS also observed fish with a label or documentation of source. EHS also observed several bags of meat without a label. CDI- PIC voluntarily discarded all items and labeled meat products.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed meat in the walk in freezer frozen and not packaged properly.

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 shelving and walk in freezer in need of cleaning due to food debris.

5-501.17 Provide a covered waste bin in female restrooms. - Observed employee restroom shared and without a covered trash can.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 employee items and foods stored with retail foods.

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no persons present with servsafe certificate. -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed utility cart obstructing hand washing sink. CDI - Obstruction removed. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored on floor inside walk-in freezer. CDI - Foods relocated to shelving units. -1-

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 rust on stainless steel chopper stored at magnetic wall mount. CDI - Utensil removed. -0.5-

REPEAT: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no persons present with servsafe certificate. -1-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable green chemical in spray bottle stored on shelving unit above 3-compartment sink. PIC confirmed that the product as degreaser. CDI - Chemical labeled. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies inside premises during inspection. Recommend increase in PCO. -0-

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 food debris on butcher knife and stainless steel scrapper/chopper stored on magnetic wall mount. CDI - EHS educated and utensils removed to 3-compartment sink for W/R/S. -0.5-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC present had inadequate knowledge of food safety. CDI: Educated PIC and gave information.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no persons present with servsafe certificate. Facility has 210 days from when permit was written to comply before points are taken.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available at kitchen handsink. CDI: provided during inspection.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed no safe handling instructions on packaged raw frozen meat offered for customer sale. VR in 10 days to ensure safe handling instructions are provided.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle well above 400ppm and turning test strips bright green. CDI: education provided; sanitizer was dumped and remade to proper concentration.

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 food thermometer available for use. VR in 10 days to ensure thermometer is provided.