HARRIS TEETER #160 MEAT/SEAFOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold cooked shrimps and crab claws in the mobile cooler above 41F. CDI PIC voluntarily discarded. Ambient air of the unit was 39F today. EHS advised PIC to check temperature of tcs foods when putting in the mobile coolers in an effort to determine where and temperature problem is occurring. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed meat department does not have a thin probe thermometer. CDI PIC got a thermometer from another department. EHS advised to have thermometer designated for the meat department. Especially with current temperature violations today.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) speed rack within WIC with one (1) container of RTE food ingredients (water jug) below trays of raw animal foods. CDI - EHS reviewed storage order with PIC and rearranged speed rack. REPEAT. Note: No escalation in point deduction due to noted improvement; fewer portions of TCS foods were improperly stored, and all raw animal foods were stored in proper hierarchal order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed two (2) portions of TCS foods (cooked shrimp and crab cake bowl) in seafood ice display with no date marks. All other food portions were dated accordingly. CDI - Seafood department employee confirmed food items were prepared on the same day as other displayed items (12/1) and affixed date stickers accordingly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two (2) pairs of personal shoes stored on corner drying rack bottom shelf, in contact with one stack of unused metal pans. CDI - Employee removed shoes to storage area outside of establishment prep area. EHS rotated contaminated dishes to wash basin of three compartment sink. Employee and EHS washed hands before continuing processes.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) speed rack within WIC with two (2) containers of RTE food ingredients (water jug, steak sauce) and one (1) tray of cut nonTCS vegetables (peppers and onions) below trays of raw animal foods. 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 one (1) bucket of hog skin sausage casing below tray of raw chicken on WIC speedrack. CDI - EHS reviewed storage order with PIC and rearranged speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) lobster rolls and four (4) cheddar burger patty packages cooling at point of sale coolers. CDI - PIC and food employees rotated food items to WIC to improve cooling rate. 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 .

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 single service articles (styrofoam trays) in close proximity to raw animal foods at cutting station with exposed food contact surfaces. CDI - EHS inverted single service articles and rotated them further from exposed food to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no staff member with food protection manager certification at time of inspection. PIC and staff demonstrated knowledge by answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed multiple trays and sales sign tags stored in basin of handsink at start of inspection. CDI - EHS removed supplies from handsink basin and washed hands at start of inspection.

3-203.12 (C)(2)(b) If shellstock are removed from its tagged or labeled container ensure that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the consumer. Pf. Observed multiple (approximately ten (10) portions of shellstock (loose rock oysters, bagged mussels, bagged moose neck clams) in direct contact within drained ice bin. CDI - PIC delegated task of separating shellstock varieties from to food employee and creating air gap and drain hierarchy in drained ice bin. EHS advises use of dividers or further separation as needed to prevent commingling.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) speed rack within WIC with two (2) containers of RTE food ingredients (water jug, steak sauce) below trays of raw steak. CDI - EHS reviewed storage order with PIC and rearranged speed rack. 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 approximately ten (10) pieces of packaged raw animal foods (chicken kabobs, burger patties, etc.) in mobile cooler 3 above 41F. Ambient temperature and temperature displayed on unit gauge were observed initially at 48F. CDI - PIC voluntarily disposed of out of temperature raw animal foods. Prior to end of inspection, ambient temperature of machine returned to approximately 37F. PIC contacted maintenance and repair personnel to verify consistent functionality of cooler. 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 approximately five (5) shellstock tags from the previous 4 months of stored tags missing final dates of sale or with obscured/smeared sale dates. CDI - Tags were set aside for review by seafood manager. Manager reviewed tags and tagging procedures with employees (I.E. using non erasable markers for tag storage).

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 two (2) packaged shrimp trays (packaged less than one hour prior) in mobile cooler 1, actively cooling from prep. Observed four (4) trays of chicken wings in display cooler 2 cooling from prep and placement. Wings were observed cooling at insufficient rate. CDI - shrimp packages and wing trays were rotated to WIC to cool fully. 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 .

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 water on speed rack in prep room with no label. CDI - PIC verified contents of spray bottle and set aside for proper labeling. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) employees engaged in food prep (seafood display setup, cutting steak, etc.) while wearing multiple bracelets and/or watches. Remove jewelry for food prep.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed one (1) of two handsinks (handsink adjacent to seafood ice display) out of service due to ongoing remodel within department. Employees were observed switching gloves and washing hands as necessary at the available hand sink. A verification will occur no later than 08/31/2024. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at either sink due to ongoing remodeling. CDI - EHS provided replacement handwashing stickers to be applied to walls.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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. REPEAT Observed speed rack of trays within WIC with multiple points of improper storage order (burger patties stored above whole muscle steak, kabob veggies and RTE sauces stored below chicken kabobs, etc.) CDI - EHS reviewed storage order with PIC and rearranged speed rack. Note: No escalation in point deduction due to improvements from previous inspection; storage order violations were limited to one speed rack within WIC; points of sale and WIC shelves were in good order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor residue on one (1) ice paddle stored at flaked ice machine. Clean utensils and equipment as needed to remove residue.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed dead thermometer within department at start of inspection. CDI - PIC provided replacement thermometer from supply.

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 water on speed rack in prep room with no label. CDI - Food employee verified contents of spray bottle and EHS affixed label to bottle.

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 multiple chipped wall tiles in prep due to ongoing remodel. Observed ceiling tiles above meat and seafood displays missing. Plastic tarps and covers are being utilized to prevent potential contamination of food and food prep areas.

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 two (2) portions of shellstock (clams and oysters) placed from recently opened bags at display case on ice with no shell stock tags. Clam tag was unable to be located. All other tags for the previous four months were properly stored and held in chronological order. CDI - Oyster tag was placed in display. Clams were removed from point of sale by department manager.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored over approximately four (4) packages of RTE beyond meat packages in grab n go cooler. CDI- PIC corrected storage order. 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 three (3) recently sliced bins of steak in WIC stored beneath packages of raw meatloaf mix and ground beef. CDI - EHS rotated comminuted meats to prevent potential contamination. EHS provided WIC storage order guide to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed approximately three (3) employees engaged in food prep (seafood display setup, cutting steak, etc.) while wearing multiple bracelets and/or watches. Remove jewelry for food prep. REPEAT.

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 three (3) rolls of deli paper stored directly on the floor next to seafood sink. All other single service articles were properly stored. CDI - Deli paper rolls were elevated to nearby create to avoid potential contamination.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no written procedures for V/D cleanup. CDI-PIC printed procedures.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. 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. Observed employee beverage stored over single-use paper that is used to wrap meat and seafood. CDI-PIC relocated employee beverage.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee improperly wash hands. Employee washed hands, turned off soiled faucet with bare hands, and then dried hands. Hands were recontaminated when employee turned off faucet with barehands. CDI-EHS educated employee on proper handwashing technique and employees properly washed hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee wrap raw meat, remove gloves, and begin to don new gloves for food prep without washing hands between glove change. CDI-EHS educated employee on when to wash requirements and employee washed hands and then donned gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef and chicken stored over RTE sauces and butter. CDI-PIC corrected storage order.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a case of salmon stored on step/stair that employees stand on when servicing customers. CDI-PIC moved salmon to WIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with multiple bracelets and a watch. Remove jewelry for food prep.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and chargers plugged in and stored in food prep area, over single-use wrapping paper used to wrap meat and seafood. CDI-Employee removed personal belongings from prep area.

4-501.11 Maintain equipment in good repair. Paper towel dispenser was not properly functioning to carry out dispensing. CDI.

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 Observed raw turkey stored above raw ground beef. Ensure that foods are stored according to their final cook temperature. CDI- No contamination observed. Foods were reorganized according to their final cook temperature. Raw seafood was stored above ready to eat sauces.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.Observed meats on the far right display case holding temperatures above 46F. Foods were moved to walk in cooler to be brought down in temperature. Ensure that display cooler is not going in to defrost mode during peak hours of service. CDI- Sausage was moved to walk in freezer to cool. Maintenance is here on the scene to look at display case.

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 . Sausage was cooled the day before with plastic cling wrap tightly attached.

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 shelving in need of additional cleaning.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P.Observed meats on the far right display case holding temperatures above 45F. Foods were moved to walk in cooler to be brought down in temperature. Ensure that display cooler is not going in to defrost mode during peak hours of service. CDI- Foods were moved to walk in cooler to brought down in temperature.

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. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and provided information via email regarding 2017 Employee Health Policy changes.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed products inside far right meat display case > 41 F (refer to chart for details). Display case unable to maintain temperatures at 41 F or less; digital thermometer recorded 45 F and rising. CDI - All products removed from case and taken to walk-in freezer to cool down. PIC instructed staff to discontinue use of unit and contacted technician for repairs. 3-DAY VERIFICATION REQUIRED.

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 cleaning needed on floors inside walk-in freezer. CDI - Employee cleaned up floors during today’s inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Mop leaning into handsink. CDI- Removed, sink cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food items above 41F (see chart). Suspected over stacking in display case. CDI- Foods cooled down.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory not posted on glass, CDI- Posted.

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 Tags were not stored in day-to-day chronological order. Months were in chronological order but dates were scattered. CDI- Organized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some food items recorded above 41F (see chart). CDI- Cooled down in WIC. Assure (1) Products are cooled down after cut/packaging/etc; cool in WIC until product drops to 38-41F. Assure (2) Products are not overstacked in grab and go. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, yellowfin tuna, and chicken breast stored in display case cooler and on ice that were above 41 F. Observed that items were stacked on top of one another preventing them from remaining 41 F or less. CDI- Items were stacked, taken to the walk-in cooler, and allowed to further cool. (half points).

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low water pressure to one of the four hand sinks in ladies restroom. (0 points).

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 dust on ceiling near a/c unit in market area.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC stated verbally that slicers, blades, grinders, etc are cleaned every day at end of day. Spoke with PIC about any equipment that comes into contact with TCS items must be cleaned at minimun every 4 hours Cleaning must ensure a wash, rinse and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). Concluded that food products were not being cooled down properly. Foods must be cooled down to 41F at least, reccomed 37-40F before being transferred to holding. CDI- Foods cooled down

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 seafood hoagie cooling while wrapped in food grade plastic and inside of case that is closed. CDI- Foods were moved to the walk in freezer to aggressively cool. -.5 points.

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 a watch while conducting prep. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the interior of the cold hold aged meat case. -.5 points.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Remove mold buildup from interior of the ice machine used to ice down the display cases. Remove buildup along the interior glass of the live lobster tank. All food contact surfaces shall be cleaned to sight and touch. Interior of the ice machine was cleaned during the inspection. Live lobster case was said to be cleaned by staff and will be cleaned once the tank is emptied. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service trays stored as cleaned with old food debris on them. Single service articles shall be stored in cleaned areas away from possible contamination. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed along the interior gasket of the cold hold raw meat display case. -.5 points.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Asked PIC about frequency of food utensil cleaning and he stated that they clean daily. CDI- ensured that they understood that food contact surfaces and utensils are washed rinsed and sanitized every 4 hours at minimum.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives with visible food debris at hilt stored as clean. CDI took utensils to be rewashed.

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 caulking at three compartment sink with buildup of debris and in need of cleaning.

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 cleaning need on ceilings near meat saw and air intakes .

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 on ice table with no shellstock tag. CDI tag located and placed with shellstock

5-103.12 Provide water under pressure to all fixtures.-Pf Observed cold water shut off at rear handwash. CDI PIC turned cold water to faucet back on.

3-203.12 Shellstock, Maintaining Identification - PF Observed oysters from different tags being comingled tag from one batch not with oysters on display after obtaining tag oysters were from different batches and different harvest areas. CDI seperated oysters and tags placed with appropriate oysters.

3-302.11(A) Separate the different types of raw animal foods. -P - 0pts - .Raw chicken stored over raw bacon. CDI - Bacon moved.

3-501.13 Use approved thawing methods. - Repeat - Observed thawing occurring in sink without running water. After a few bags of fish were opened observed other fish around the sink without efficient thawing. Water read 77F. To ensure compliance with thawing it must be completed through 1. Under running water of 70F or below in location where particles can fall off, 2. under refrigeration, or 3. as part of the cooking process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed some cleaning needed in seafood prep area, non-food contact area of steamer used for shrimp, and inside of storage locations.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - Observed employee cell phone located in areas of active work. To prevent contamination of hands store phone in a designated location.

Note: All product placed in display case was placed today according to PIC but in records it is observed that no date marking has been written down since April 7th. Please determine a better way of dating product on display.

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 - After preparation of proteins for display they are not being properly cooled down. Items are being placed directly in display case reading 46-50F. CDI- All items in display case were placed back in walk in cooler for rapid cooling. Please keep in mind that items on display must be cooled before placing in cold holding equipment.

3-501.13 Use approved thawing methods. - Observed several fish items in sink with water filled up not running. Thawing shall be accomplished by: Completely submerged under running water: (1) At a water temperature of 21°C (70°F) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow,

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Meat section of department did not have a thin probe thermometer (only stem). CDI- Thermometer was replaced. Ensure that thermometer stays available to department at all times especially as it is needed to determine if product has been sufficiently cooled down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Repeat - All ready to eat food seafood was not dated. Date marking logs have not been completed since 1/11. CDI- Product dated during inspection.

5-205.15 Maintain a plumbing system in good repair. - 0. pts - Observed a leak under 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Seafood and meat speed racks are being left out for an extended period of time causing them to rise to 48-54F. Employees are placing all product on display at these temperatures. Assess procedures to ensure that foods are being maintained at 45F or below at all times. Products were not in prep. CDI- Items placed in WIF for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0pts - Two bags of shrimp were not dated. All ready to eat product shall be dated. CDI- PIC dated shrimp.

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 - Repeat - Marinated beef stored in cold holding equipment reading 50F. Shrimp tightly wrapped in bags read 50F. Season raw fish tightly covered. All items are prepared in house. Items should be properly cooled down prior to placing in cold holding equipment. Ensure that this process is done for all items prepared in house. CDI- Items placed in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Minor cleaning on outside of undercounter storage areas in main prep area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P- Observed employee donning gloves to assist a customer without washing hands. CDI- Employee washed hands and donned gloves. 2-301.14 Wash hands after activities that contaminate them.-P - Observed employees closing hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel. CDI- Employees rewashed hands. 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 -Observed employee wash hands for less than 10 seconds. CDI- Addressed with employee and washed hands properly.

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 - Shellstock tags are not being stored in chronological order. Recommend storing tags in a different way to ensure that they are placed according to month. CDI- PIC will re-organize tags.

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 - Hamburger patties, sausages, and crab cakes were stored in cold holding equipment. Hamburger patties were tightly covered. All items are prepared in house. Items should be properly cooled down prior to placing in cold holding equipment. Ensure that this process is done for all items prepared in house. CDI- Items placed in walk in cooler.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - 0 pts - Observed utensils being stored in between prep tables. Store clean utensils in an area that can be maintained clean. // Observed a small amount of single service meat containers with visible splash and debris. CDI- PIC discarded containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Beef and pork display cases are in need of detailed cleaned.

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. 0 pts - Observed a few chipped floor tiles in front seafood area.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed boxes of packaged ground sausage above box of packaged veal shanks in walk in cooler. CDI - items moved into proper storasge order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled ice machine interior. VR- verification required.

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 a few chipped floor tiles in front seafood area.

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 no date marked of cooked seafood products in the display case. Verification required.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of glue stored with in cabinet with food product items. CDI- PIC removed bottle of glue.

3-203.12 Shellstock, Maintaining Identification - PF. Tags shall be in chronological order of dates recorded. Observed tags dated but no tin chronological order. Verification required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to thir final cook temperatures. Observed ground beef stored above whole meat on speed racks in prep area and cooler, and whole beef stored between ground beef in display case without a barrier. CDI items moved, and barrier placed between whole beef and ground beef in display case.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Sanitizer shall be at approved concentration levels. Observed 2 sanitizer bottles at 0ppm. CDI bottle refilled with proper concentration level.

2-301.14 Hands shall be washed before donning gloves and between gloves uses. Observed one employee don gloves without washing hands. Educated and he complied.

3-203.12 Shellfish tags shall be dated with the last shellstock is sold. Tags shall be organized in chronological order. Educated and staff agreed to date and organize all tags (currently organized by month but will be by date). Observed some that tags were missing date. Return visit required.

4-501.114 Sanitizer shall be at approved concentrations. Observed sanitizer in 2 spray bottles at 0ppm Quat. Staff immediately refilled with sanitizer at 200ppm. 4-601.11 Food contact surfaces shall be clean to sight and touch. Observed build up in ice machine. Staff used a towel with sanitizer to remove buildup.

3-602.11 Labels shall include place of business. Observed labels missing place of business (Harris Teeter #160). Staff agreed to correct.