HARRIS TEETER #147 MEAT & SEAFOOD

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed an attachment piece for the grinder being sanitized in sanitizer compartment of 3 compartment sink in which most of the attachment was above the sanitizer level. CDI: Employee filled compartment with fresh sanitizer to ensure entire grinder attachment was fully submerged in quat sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all seafood being held above 41F in entire right side of seafood display case. PIC stated cooler is brand new and installed at 11am this morning. Seafood was placed in unit approximately 2 hours prior. PIC removed all items and placed in walk in cooler to rapidly cool. PIC will submit service request as ambient air temperature of that unit was 43F. REPEAT. VERIFICATION REQUIRED

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a tray of crab cakes date marked with an expiration of 8/18, a tray of crab legs date marked with an expiration of 8/14, a tray of crab legs without a date mark and a tray of crab cakes without a date mark all being held in brand new seafood display case. CDI: PIC date marked all items as they were placed in unit today. REPEAT.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed items being actively washed in 3 compartment sink in which wash solution measured 98F. CDI: PIC refilled wash solution which measured 128F.

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 build up on meat display case sliding door tracks and gaskets surrounding doors. Clean as needed.

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 a spray bottle containing quat sanitizer in which concentration level measured 0ppm. CDI: PIC emptied spray bottle and refilled with fresh quat sanitizer which measured 400ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 4 packages of salmon being stored above 41F in grab and go cooler underneath display case. CDI: PIC voluntarily discarded salmon.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a bowl of ready to eat shrimp being held in display case missing a date mark and another bowl of ready to eat shrimp being held in display case date marked 5/23. CDI: PIC date marked bowl of shrimp that was missing a date mark as it was thawed and placed in case today and corrected date mark on other bowl of shrimp as it was placed in case yesterday. REPEAT. Points not escalated due to improvement since previous inspection.

4-501.11 Maintain equipment in good repair. Observed rubber paneling coming off of swinging door entry to walk in cooler from prep room in which paneling is being held on with duct tape. Repair door.

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 oysters being loosely stored on ice in seafood display case with two different harvest tags making it impossible to tell which oysters belonged to which tag. CDI: PIC voluntarily discarded oysters, dated both tags with today’s date as sell date and filed tags chronologically.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed ready to eat crab legs and crab cakes being stored in seafood display case without date marks and two containers of shrimp being held in seafood display case date marked for 9/13 and 10/16. PIC was certain that all items were thawed yesterday. CDI: PIC date marked items.

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 two packages of salmon thawing in walk in cooler still in their reduced oxygen packaging. CDI: PIC cut open packaging to remove salmon from their reduced oxygen environment. REPEAT.

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 two spray bottles and sanitizer compartment of 3 compartment sink containing quat sanitizer which all measured 0ppm concentration level. Employee discovered sanitizer bag feeding dispenser at 3 compartment sink was empty. CDI: Employee replaced empty bag of quat sanitizer and refilled spray bottles and sanitizer compartment which measured 400ppm concentration level.

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 a box of salmon fully thawed being stored on tray on speed rack in walk in cooler in which salmon was still in its reduced oxygen packaging. CDI: Employee cut open packaging to remove from it’s reduced oxygen environment.

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 stack of single use containers being stored on storage shelf right side up outside of its original packaging. CDI: PIC inverted containers to protect against contamination.

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 build up of debris on walk in freezer floor. Clean as needed. 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 pork stored above raw seafood in WIC.-CDI- PIC relocated food item in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed ice shovel and paddled soiled with food residue and plastic starting to peel off.Recommend storing both items in a a different area. -CDI-PIC w/r/s/ both items. Observed clean containers soiled with food residue. -CDI-PIC w/r/s/ items. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cooked and raw seafood in display case and in grab-n go display cases being cold held above 41F. ( see temp chart)-CDI- PIC voluntarily discarded Cooked shrimp in seafood display case and raw salmon fillets in Grab-n-go that were prepared days prior and other food items were placed in WIC for rapid cooling ; w/ in 4hr cooling parameter. Observed raw beef patties in WIC cold holding at 45-49F; Food items had been prepared this morning and w/in the 4 hr cooling parameter. -CDI-PIC placed food items in WIFreezer for rapid cooling. 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 .

3-501.15 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 beef patties in WIC being cold held in plastic wrap after being prepared in the morning.-CDI-PIC unwrapped items and placed food items in WIFreezer for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 in WIFreezer floor in need of frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed crab cakes held above 41F in the seafood display case and seafood retail case. Observed salmon in seafood retail case above 41F. CDI - All items were prepped at approximately 8 AM and placed inside the WIC to rapidly cool back to 41F.

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 multiple rips and tears in the wrapping pad used for seafood and meat packaging. CDI - Manager found replacement and replaced on site.

REPEAT 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 oysters in seafood display case without shell stock tag. CDI: PIC located shell stock tag and placed it with oysters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 packages of salmon in grab n go case above 41F. Ambient air temperature of case is 41F. CDI: PIC voluntarily discarded items. EHS will conduct long term compliance visit. 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 .

3-203.12 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 oysters in display case without shell stock tag. CDI: PIC was able to locate tag and place it with oysters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet stacked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed salmon being held at 43F in grab n go case in front of seafood display case. CDI: PIC voluntarily discarded item. REPEAT. Points not escalated due to only one item found above 41F.

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 build up of food soil on sliding door tracks of display case. Clean as needed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around dumpster area. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Clean as needed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a few items on the left side of seafood grab n go case above 41F, items on the right side were 41F or below. Items were removed and voluntarily discarded from the left side of the case and a work order was placed. VR required within 3 days.

REPEAT 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around dumpster area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Chicken sausage was prepared at 7AM according to meat manager. Chicken sausage measured 45-46F at 11AM. CDI - Chicken sausage voluntarily discarded.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Chicken sausage was cooled for majority of time in display case. Use equipment designed for rapid cooling, such as the walk-in cooler or freezer. CDI - Chicken sausage was voluntarily discarded.

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. 3 pieces of raw tuna was thawed in walk-in cooler still in vacuum packaging. CDI - Employee opened vacuum packages.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. 1 box of raw fish stored on floor in walk-in freezer. Store food at least 6 inches off the floor. CDI - PIC placed it on shelf. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Trash around dumpster area. Clean dumpster area. 0 pts.

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 Oysters in display case had a shellstock tag for clams with it. Employees could not find shellstock tag for oysters. CDI - Oysters voluntarily discarded.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef on speed rack. CDI - Raw chicken moved below raw beef. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Meat manager wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists, except a plain band ring. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handwashing sink observed blocked by cart. CDI. Cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ribeye and salmon observed in deli case above 41F. CDI. Moved to rapidly cool in WIC.

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 cooked shrimp packaging open but employee did not know when package open. CDI, shrimp voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked on rack above 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris on outside of containers stored as clean and storage bin near ice machine.

2-301.14 When to Wash - P - Observed food employee adjust mask on face but not wash hands when proceeding to handle clean single-service gloves. CDI by instruction.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of disinfectant stored on microwave. CDI, bottle relocated for proper storage.

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 in-use utensils wedged between cutting board and soiled area of prep table.

GENERAL COMMENT: 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ambient air temperature at 54F. Harris Teeter policy is 45F. Prep begins between 5am-6am. Discussed with PIC that during summer/warmer months that clenaing frequency should be every 10 hours and in winter/colder months cleaning frequency can be every 20 hours (or according to FDA Food Code chart). Discussed keeping log/chart for when equipment/utensils are cleaned. Chart for cleaning frequency needs to be posted. Points not escalated today, but going forward more can be taken. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lobster rolls, cooked shrimp, and cooked nova bits being held above 41F in low display case on store floor. Items prepared between 09/05/20 and 09/09/20. CDI: PIC voluntarily discarded products. Observed steaks being held above 41F in case on store floor. Steaks double stacked- discussed only placing one tray in case at a time for better air flow. Steak prepared on 09/08/20. CDI: PIC voluntarily discarded product. Discussed with PIC having unit temp turned down. EHS will returrn within 10 days(09/21/20) to verify correction of cold holding issues. REPEAT VIOLATION. VERIFICATION REQUIRED.-3-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed roll of paper towels stored by display case soiled with blood from raw meats. Discussed with PIC the removal of gloves before using paper towels. CDI: PIC voluntarily discarded paper towels. -0-

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed low display case not maintaining TCS foods at 41F or below. Discussed with PIC having unit temp lowered/serviced. -1-

General Comment: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed soil accumulating around meat saw and heavy and PIC stated that they begin prep at approximately 6:00am. CDI, operator began cleaning and sanitizing of meat saw.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp cold held on ice at 49 degrees F. CDI, shrimp relocated out rapidly cool. Observed snow legs, fish, crab cakes and all TCS foods held in low refrigeration unit between 44-47 degrees F. CDI, fish in unit voluntarily discarded by PIC and other foods maintaining old standard relocated to rapidly cool. Visit to ensure long term compliance and calibration of low open air seafood display case required. Repeat violation.

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 ice scoop stored in soiled area at ice machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers being wet stacked in walk in cooler on rack. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed low open air case not maintaining TCS foods at required temperature. Calibrate unit. All TCS foods shall be cold held at 41 degrees F and below. Observed meat prep area ambient air temperature at 52 degrees F. Employee stated set of fans were not functioning.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit provided had become wet. CDI, new quat test kit provided while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed seafood items such as fish and crab cakes holding above 41 degrees F. CDI, foods recently placed in unit relocated to rapidly cool. Crab sandwich and snow legs voluntarily discarded by PIC. Ensure unit calibrated to maintain foods at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 crab sandwich and snow legs date marked 8/4/19 held in unit over 41 degrees F. See temperature observations above. CDI, foods voluntarily discarded by PIC.

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 pork recently cut and cooling in display case at 53 degrees F. CDI, pork relcoated to rapidly cool in walk in cooler

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment being wet stacked on clean drainboard.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stack of single-service trays stored in walk in cooler on a box of raw ground beef and with particles of raw beef.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw lamb in a customer case. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sausage grinder component stored clean with visible food debris in the hopper. CDI- item set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in a seafood customer display cold holding above 41F (see chart). CDI- EHS recommended monitoring case temperatures and making adjustments/repairs if necessary.

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 debris accumulation on fan coverings in the walk in cooler and in the prep. room.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no person during the inspection with a food safety certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation in the sausage grinder. CDI- grinder was cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two small pieces of utensils with food buildup. CDI-The items were sent back to the 3-compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the door frames to the walk in cooler and to the AC vent covers. Have cleaned.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee not wash hands after changing tasks several times. Employee came into the prep area from working with product at the self service area, immediately put gloves on and start handling raw chicken. No hand wash occurred when entering into the prep area. Also observed employee not wash hands after handling chicken. CDI-Stopped the employee and had them wash their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the inside of the Hobart Grinder. CDI-The grinder was cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the grooves to the sliding door underneath the service case, and buildup underneath the grinder. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a coffee cup stored mixed in with the dry storage products. CDI-The drink was moved to another location.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of sanitizer at the 3-compartment sink. Found that the bag was completely empty. CDI-The compartment was drained and a new bag of sanitizer was brought out. All of the equipment that was air drying was placed back into the sanitizer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the knives stored in the knife holder. CDI-The knives were brought back to the 3-compartment sink for cleaning and santizing and the knife holder was properly cleaned and sanitized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm of quat sanitizer in the spray bottle stored on the chemical rack near the handsink. CDI-The bottle was remade with the correct concentration. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple black dish containers still containing dried food residue. CDI-All items were brought back for washing, rinsing, and sanitizing.

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 multiple packaged products of Italian and pork sausage, and one package of mahi past the sell by date in the display case. CDI-All items were pulled from the case and will be properly disposed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup to the fan covers in the walk in cooler. Have cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue along the corners of multiple containers stored on the clean storage rack. CDI-The containers were taken back to the 3-compartment sink for washing and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink residue buildup along the walls of the walk in cooler doors. CDI-The doors were properly cleaned and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on packaging machine rollers and in chubs.

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 some tags out of order in file folder. Observed box for small bags of clams thrown away and tag had already been filed when bags were still being sold. Wait until last bag is sold before filing tag. Ensure shellstock from one container are not commingle with shellstock from another. Observed oysters commingled with 4 tags being stored with pile of oysters on display. Separate by harvest area/tags. Return visit required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dial thermometer on site with large probe. Facility obtained a thin probe thermometer from the deli during inspection. You need a thin probe thermometer to get an accurate temp of foods such as thin filets.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer bottles to be at 0ppm quat sanitizer. The bottles were remade. Ensure that the sanitizer is properly made and tested every time it is used. -CDI

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged metal plate beside the door in the walk-in cooler in the meat department. This is a physical hazard as it presents sharp corners. Ensure that it is repaired.

3-203.12 Shellstock, Maintaining Identification - PF Observed shellstock to be on display without being properly associated with the Identification tag. -CDI The tag was placed with the shellstock.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed pans in the sanitizer sink to be stacked so high that they are not submerged under the sanitizer. -CDI sink was filled with more sanitizer so that items were submerged entirely.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF All fully cooked or ready to eat items must be date marked with the date they are cooked or the date they are removed from the cart. Observed fully cooked crab legs opened on a previous day not properly date marked. Items may be kept for 7 days at 41F or less, or for 4 days at 42F-45F, with the day the item is first opened or cooked counting as day one. -CDI Items were marked.

2-303.11 Prohibition-Jewelry - C Observed staff member to be wearing a watch while handling food.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved single service meat trays to be set on the floor of the walk-in cooler. -CDI Items were discarded.