BIG MANIA MEAT MARKET

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Meat grinder part observed in back hand washing sink. CDI - PIC removed part from handsink. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer measured 0 ppm on test strip. Quat sanitizer must be 150-400 ppm. Establishment has chlorine and will mix with water to use as sanitizer. PIC given chlorine test strips to use. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of small flies near 3-compartment sink. Maintain establishment free of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some meat and containers of meat stored on floor in walk-in cooler and walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT

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 board and 2 bus tubs observed drying on floor. Utensils must be stored at least 6 inches off the floor.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can (not on wheels) blocking the handwash sink. CDI PIC moved trash can.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items directly on the floor in the WIF. 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. Observed raw animal meats not separated meat case. Chicken trays are commingled with other meats. CDI PIC rearranged cases by protein type. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at the 3 comp sink at 0ppm. CDI PIC will use bleach until Quat dispenser is repaired. EHS demonstrated how to use Chlorine at the 3 comp sink. PIC has chlorine test strips. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles stored on prep table. CDI EHS educated PIC and he moved all chemicals to chemical storage area.

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 2 water spray bottles, salt, and sugar containers not labeled. CDI PIC labeled containers

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items directly on the floor in the WIF and in the back storage room. CDI PIC put all food on pallets.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling food without a hair covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet sanitizer cloth on prep table, not in sani bucket. EHS educated PIC.

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 multiple packages of single service containers directly on the floor in the back storage room. EHS educated PIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee possessions stored with or above customer food. CDI EHS educated PIC and he moved all employee items.