HALAL INTERNATIONAL MARKET

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee was handling hose and filling 3-compartment sink with gloved hands. Employee then washed his hands with the same pair of gloves on and went to preparing meat. Employees must discard gloves and wash hands before preparing food. CDI - Employee educated on glove use and hand washing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Cow feet were stored directly inside chest freezer. Store food in packages or other means that protect it from contamination. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone was on top of meat trays on prep table. Do not store personal items where they can contaminate single-use or single-service articles. CDI - Employee removed cell phone and discarded the meat tray that was touching his cell phone.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC does not have active ANSI food protection manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee coffee cup observed on prep table. Do not store employee drinks on prep tables. Store in a separate area, such as a low shelf. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer at establishment to check food temperatures. VR - Verification required within 10 days that establishment has thermometer.

5-205.15 Maintain a plumbing system in good repair. Leak at 3-compartment sink faucet. 0 pts.

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. Clean blood off walk-in cooler floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified food manager. Permit is within 210 days of issuance. 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 PIC did not provide information on EHP. CDI-provided PIC with EHP document and link to more information. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedure for V&D event cleanup. CDI-provided document and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple utensils stored in the hand sink. CDI- removed from hand sink and sent to wash.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw lamb and beef sausage in floor display cooler without safe handling instructions label. CDI - PIC added new label with safe handling instructions.

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 ground chicken stored over beef steak. Observed ground beef sausage stored over beef steak. CDI rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle labeled sanitizer testing 0ppm chlorine. CDI- mixed solution to an acceptable concentration.

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 artificial grass surface had been installed inside the display cooler. CDI removed artificial grass surface from display cooler.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed 1 acoustical ceiling tile in the kitchen. Change to vinyl coated tile.