UTSAV MEAT MARKET

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaner without a label. CDI - Spray bottle labeled.

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 chicken being stored directly above raw lamb products. No contamination was observed. -CDI- PIC rearranged storage order. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of bleach without a label. Label working containers of chemicals that are not in their original packaging. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored directly on the floor in the WIF. Store at least 6 inches off of the floor. REPEAT*** (2 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food being stored directly on the floor in the WIF. Store at least 6 inches off of the floor. REPEAT*** (2 pts)

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 fragrance bottle and beverage stored above a meat grinder. -CDI- Employee immediately relocated the items to an appropriate location away from equipment and food items. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed PIC and staff unsure about employee health policy, where to find it, when to report, and duties. CDI by providing handouts and educating staff on duties.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sink with no hand washing sign. CDI by providing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed no sanitizer at three comp sink. CDI by setting up station with chlorine solution. Advised to have chemical provider set up 3 comp sink with food grade sanitizer for long term solution. No washing of utensils were occurring at time of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxers of food stored on WIF floor.

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 meat trays stored upright and no longer in plastic packaging. Advised to invert.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster lids open and Mable to close due to overfilling. No drain plug.