HARRIS TEETER #208 MEAT/SEAFOOD

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not in chronological order. EHS educated both employees on maintaining shellstock tags. VR needed 10-3-26

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C). Observed singal use trays to hold meat uncovered with meat splatter on the containers.

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 residue and build up along the metal portion of seafood stand. Clean with more frequency.

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. Observed Vents above prep station with an accumulation of dust. 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 one ceiling tile above seafood stand with peeling material and tape strip hanging down from it.

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 one (1) spray bottle of distilled water held in ice bucket at prep table with faded labeling. All other working food and chemical containers were labeled properly. CDI - Department manager labeled bottle directly. EHS affixed label to ice bucket to demonstrate station labeling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (cutting steak, wrapping trays for storage and cooling) while wearing a wrist watch.

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 one (1) stacks of styrofoam trays at seafood scale with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination.

3-203.12 (C)(2)(b) - Ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container. - Pf - Observed various shellstock types (oysters and clams) commingled together in storage on display case. PIC stated dividers will be ordered. - VR - Verification required within 10 days to ensure dividers have been received.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed clams and oysters stored in seafood display case without shellstock tags. - CDI - PIC placed shellstock tags with clams and oysters in display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw tilapia and raw salmon holding above 41F in grab-n-go case in front of seafood display (see temperature chart). Ambient temperature of unit observed at 34F. EHS believes issue is a result of not properly cooling products prior to placing in case as well as blocking air flow. - CDI - PIC moved items to WIC to quickly cool. EHS showed PIC how to properly store items in case such that air flow isn’t blocked and discussed improving cooling methods. 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 (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 ROP raw salmon thawing in WIC without the packaging being cut open. - CDI - PIC cut open packages to continue thawing.

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 commercially packaged sausage stored on top of trash can upon arrival. - CDI - Employee moved boxes onto cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various raw TCS products holding above 41F in grab-n-go unit in front of seafood display (see temperature chart). PIC moved raw products to WIC to quickly cool and placed a work order for unit. - VR - Verification required within 3 days to ensure unit has been repaired. Also observed raw tuna, raw scallops, and raw shrimp holding above 41F in seafood display due to being stacked too high and the product not being in direct contact with the ice. - CDI - PIC lessened product to ensure all product is in contact with ice. 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 .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. - Pf - Observed tags dated and stored in groups by month but not properly stored in chronological order. - CDI - PIC reorganized tags to be stored chronologically.

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 residue and debris build up on sliding doors and door tracks. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed raw cod and raw salmon holding above 41F in grab-n-go unit in front of seafood display. Unit was in defrost during observations. - CDI - PIC moved items to walk-in cooler to quickly cool. EHS strongly recommends monitoring items more closely during defrost cycles. Defrost cycles may need to be shortened in duration and increased in frequency to prevent temperature fluctuations of the TCS products. All other items in unit observed within temperature. *NOTE: No point escalation due to previous issue being corrected. Full points will be taken at next inspection if cold holding violations occur. 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 .

3-302.11 (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 one (1) crate of packaged ground beef and one (1) tray of 80% ground beef packages stored above steak skewers and of whole muscle meat trays on rolling rack, respectively, in WIC. CDI - Food employees rotated food items to proper placements within WIC. EHS provided establishment with WIC storage order guide in WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed four (4) packages of cooked shrimp in front left display case, stacked above fill line, at greater than 41F. All other TCS food items within the unit were observed at proper temperatures. CDI - PIC voluntarily disposed of out of temperature TCS food items. For more information please visit: http://meck.co/FoodSafety 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in minor food prep (weighing and rewrapping fish for customer) while wearing a wrist watch. CDI - Employee removed watch during break from service floor without comment by EHS. REPEAT.

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 two (2) stacks of styrofoam trays in meat department with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination.

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 minor food soil accumulation below rollers of wrapping station. Clean as needed to prevent accumulation. REPEAT. Note: No escalation in point deduction. EHS observed improvement from previous inspection; previously notated non food contact surfaces were observed as properly cleaned and with minimal food soil.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some food employees wearing watches.

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 general cleaning needed on tracks of display case and shelving on lower seafoood unit case on floor.

4-501.11 Maintain equipment in good repair. Observed wrapping pad damaged.

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 general cleaning needed on non food contact surfaces such as dry aged beef racks on bottom of unit and door tracts of meat case.

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: http://meck.co/FoodSafety - PIC unable to provide documentation for facility’s employee health policy. - CDI - EHS provided employee health policy form and educational poster to PIC. Ensure all employees are trained on policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found salmon loin and beef kabobs in display cases with more than 41.0 F internal temperature. CDI- moved items back to walk-in for cool down. For more information please visit: http://meck.co/FoodSafety 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. Since this is the establishment's first inspection since the adoption of the new food code, no point deduction. CDI - EHS educated PIC on need for plan and provided educational poster and written procedures. Kit will be in place by next inspection.

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 buildup of residue and food debris on shelving in walk in cooler and on dividers in meat display cases. Increase cleaning frequency to prevent buildup.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed floor damage in walk in cooler near door that leads outside for delivery purposes. Repair/replace flooring. PIC put in a work order before EHS left to have this fixed.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one food employee handling raw chicken with gloved hands take chicken into walk-in cooler, then exit walk-in cooler and exchange gloves without a handwash before changing task. EHS stopped food employee before employee touched any clean and sanitized equipment and utensils. CDI-PIC had food employee wash hands. EHS discussed when to wash with employee and PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw swordfish, raw tuna, and raw trout cold holding in seafood display case above 41F. CDI-Food employee stated products were stored in case at 11:00 on 08/03. PIC moved items to walk-in cooler to quickly cool. Observed one container of cold smoked salmon and 5 containers of bourbon salmon in grab-n-go case cold holding above 41F. CDI-PIC voluntarily discarded both products since they have been in unit since 07/31 and 08/02, respectively. All other products were properly cold holding. EHS discussed proper cooling parameters and methods prior products are placed in cold holding units. EHS elected to keep points at half due to cold holding issue in different location. EHS explained if violation is observed during next visit, full points will be warranted. PIC understood.

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 Observed tuna, trout, and swordfish cooling in walk-in cooler in tightly wrapped plastic bag. CDI-EHS discussed proper cooling methods and PIC elected to place items on shallow pan to quickly cool and loosely cover. Ice bag placed on swordfish.

3-501.13 Thawing - C Observed frozen precooked shrimp fully submerged and thawing under 86F cold water. CDI-EHS discussed approved thawing methods with PIC and PIC elected to continue thawing process in walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef kabobs, chicken kabobs, sirloin, and flank steak in the meat display case that were above 41F. Meats were cut previously before EHS arrival. CDI-meats were put into the WIC to cook back down to 41.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup to right of ice chute inside ice machine. -1.5-

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 Observed deep portion of beef cooling in walk in cooler beside grinder rising in temperature during cooling process. CDI - PIC removed covering and stirred to quickly cool. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple plastic bands on arms of food employee. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed meat trays with food debris present on outsides stored as clean above cutting tables on shelf. -.5-

4-501.11 Maintain equipment in good repair. Observed peeling, rusting support beams inside walk in cooler. -0-

5-202.14 Backflow Prevention Device, Design Standard - P Backflow prevention device shall meet standards for operations performed with device. Observed backflow preventer not designed for continuous flow installed on hose left in ON position between uses. CDI - PIC turned hose OFF. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Bus tubs in need of air drying.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC stated grinder in WIC is only cleaned once a day at night and thet grind meat 2-3 times a day. Clean at least every 4 hours, per the Code.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seafood food products in grab and go recorded above 41F (see chart). Employee stated products are made and cooled down with covers on in WIC. Discussed better cooling methods, including cooling product with lid off and cooling down to 37F. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P One employee washed hands and did not turn faucet off with a barrier. CDI- Educated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items were slightly overstacked and not holding at 41F or below. Improvement noted. REPEAT

3-501.13 Use approved thawing methods. Vaccum packaged fish not thawing according to instructions in removing fish from packaging.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Per conversations with meat market food employee and the PIC, it was indicated that the food contact equipment (blade saw, etc.) are cleaned at night only (wash, rinse, and sanitize cycle). However, food contact equipment that comes in contact with TCS foods shall be cleaned at a frequency necessary; in this case, the refrigerated room ambient temperature is too high to conduct cleaning equipment once a day. Per the code, utensils and equipment that are used to prepare food in a refrigerated room at 60F shall be cleaned once every 4 hour period. Discussed ambient temperature chart in the code with PIC. Suggestion to PIC to lower temperature in cutting room so that less cleaning frequency can occur. CDI. PIC to clean every 4 hours until refrigerated room is repaired to provide a lower ambient temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Thai spice salmon and bourbon salmon stacked high on ice display at 45F. CDI. PIC lowered stack and placed top portion in the walk in cooler. Repeat; half points.

4-501.11 Maintain equipment in good repair. COMMENT: Observed one fan in condenser unit in cutting room not properly working.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. COMMENT: Observed employee washing hands without using paper towel while turning off faucet. CDI by instruction to managers to employee.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed chicken wings stored over pork in the walk in cooler. Observed pork over ready to eat foods in the walk in cooler. CDI (corrected during inspection) by employee who moved the foods to their respective areas.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P COMMENT: Observed spray bottle of quaternary sanitizer at 100PPM. CDI. Manager immediately remade the spray bottle to 200PPM of quaternary ammonia.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed raw, dry aged steaks at 42F. CDI. The manager placed the steaks in the walk in cooler to cool to 41F. Manager has a work order placed for the cooler they are located in.

4-501.11 Maintain equipment in good repair. COMMENT: Observed cooler reading 41.9F ambient holding raw, dry aged steaks. A work order has been placed to ensure the ambient temperature is at 41F or less. Observed the broken gasket on the walk in freezer door.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives being stored in between cutting board and back side of display case. Make sure to store in-use utensils accordingly. CDI PIC removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food debris on the clean side of the baseboards where clean equipment was being stored. Make sure to store clean equipment accordingly.

4-501.14 Ware washing Equipment, Cleaning Frequency - C Parts of ware washing such as baseboards, spray arms, basins etc shall be cleaned prior to use, after use and every 24 hours. Observed food debris on the clean side of the baseboards where clean equipment was being stored. Make sure to maintain and keep clean.

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. Observed fans on ceiling with significant dust. Make sure to increase cleaning frequency.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shell stock tags not in chronological order. VERIFICATION REQUIRED.

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 bracelets and watches while performing food preparation. Make sure to remove all jewelry to facilitate hand washing. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of being replace/resurfaced. Make sure replace/resurface when no longer able to clean effectively and sanitize.

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 crab cakes in the walk in cooler in a white plastic container with no date mark. Staff said that they date them when they are in the display case and at the end of the night they are brought back into the walk in and date wheels are w,r,s. which moves the days. cdi- product discarded today. There must be a permanent way to date mark them, not a wheel that gets set every morning and may be set by someone who does not know when that product was taken out of its packaging. Observed cooked shrimp and lobster given 6 days and the third high containers were >41F which would limit storage to 4 days max.- cdi these were unstacked so they would cool to 41F.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed equipment oil in an unlabeled spray bottle- cdi labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hotdog buns that are used to stuff RTE lobster in for sandwiches stored in their bag on top of soiled seafood signs that were in a basket.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee cutting meat with a black wrist watch on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up present on the underside of the produce ice machine that the market is using today and on the market display case shelving underneath.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Cuber blades had dried meat on them today as they were stored to dry on the clean drain board- CDI sent to be soaked at the 3 comp sink before being washed, rinsed, sanitized again.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of gloves stored under raw meat today- moved to correct CDI

Observed in a few small instances that raw seafood was in contact with a conch shell- this conch shell would need to be washed, rinsed and sanitized before being in contact with food- recommend no contact with food at all though. Did not observed seaweed in use, but this product is not able to be effectively WRS, and cannot be in contact with food. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

Observed build up on the cuber blades today as they were drying on the clean drain board with other clean dishes- these were sent to be soaked before being washed, rinsed, and sanitized again. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed the smoked salmon, krab, and packaged nova salmon case holding products at >45F. Unit had not been stocked since the day before, products discarded to correct. Maintanence repaired unit during inspection to correct. '

Observed open deli ham without a date mark today- back dated during inspection to correct. Observed Nova Salmon, thats packaged in-house, given 7 days, but it was stored at >41F which would limit storage to only 4 days- Salmon discarded due to temp. today. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P

Observed a bottle of oil without a label- labeled during inspection to correct. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

Observed salmon thawing in standing cold water today in a bus tub inside of prep sink at the start of the inspection. During inspection cold water was turned back on, then turned off again. Discussed with staff that it must be thawed under refrigeration or under continually running/draining cold water. Salmon moved to walk in cooler. 3-501.13 Use approved thawing methods.

Observed an employee handling meat with a wrist watch on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed a hole in the handwash sink metal- fill or repair so that it is smooth, non absorbant, and easily cleanable. Observed the caulking around the ice dispenser(both sides) stained and loose-remove and recaulk. 4-501.11 Maintain equipment in good repair.

Observed clean dishes stored on soiled drainboard- dishes sent to be washed again and drain board WRS. 4-501.14 Warewashing Equipment, Cleaning Frequency - C

Observed build up on the walk in cooler floor, racks, compressor vent and light. 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.

3-501.13 Use approved thawing methods. Observed written procedure for thawing stating under running water at 85F. Running water shall be 70F or below. Amend the procedure to show correrct thrrreshhold temperature. -0-

4-501.11 Maintain equipment in good repair. Observed broked steamer. Either repair or replace. -1- REPEAT

3-203.12 Shellstock, Maintaining Identification - PF Do not commingle shellfish with different certification number, harvest dates and growing areas when removed from the case. Observed different cases of mussels, clams and oysters commingled in a display. CDI - PIC separated these by lot number on an incline, with the liquid from each not in a position to penetrate the next. -1-

4-501.11 Maintain equipment in good repair. Observed steamer out of service. Steamer basket has been ordered for this unit. -0-

3-203.12 (C)(2)(b) Shellstock, Maintaining Identification - PF Observed oysters out of the original container on top of clams and mussels in ice for seafood display. Clams and mussels were subject to cross-contamination. CDI 0 PIC had employee separate these and change display to avoid cross-contamination. -1-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed discounted meat in display case date with sell by date of 03/31/2016. CDI - PIC voluntarily discarded meat. -1.5-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet in women's restroom. Clean. -0-

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 cracked tiles in the men's restroom on the wall behind far toilet and around handsink. Repair. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee stocking retail space and enter food area to take customer order, putting on gloves without washing hands. -2-

3-501.13 Use approved thawing methods. Observed posted instructions for thawing specifying running water at 85F. Proper thawing methods require running water to be at or below 70F. Correct instructions posted. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towel large rolls stored on floor of women's restroom storage. Keep items at least 6 inches off floor. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on fan covers over cutting boards. Clean. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine stain under urinal. Clean. -.5-

6-502.12 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. Observed dust buildup on ceiling in front women's and men's restrooms. Clean. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed spatulas stored between knife rack and side of equipment not easily cleanable. PIC removed.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf: Be sure to retain oyster tags affixed to boxes containing jars of shucked oysters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items above 45 F in floor case in front of fresh seafood display. CDI- case cleared by PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handwashing sinks shall be maintained to provide water of at least 100 F. Observed water at handsinks with significant fluctuating temperatures below 100 F. CDI- maintenance called and was at work correcting mixing valve issue.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be cleaned at a necessary frequency to avoid the accumulation of dust and debris. Observed dead flies and some food debris underneath frozen meat bunker rats.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Separate raw animal foods so cross contamination can not occur. Observed a few packages of ground pork on boxes of whole pork loin. CDI- discussion and move ground product to lower shelf.