HARRIS TEETER #11 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and ingestion crab sticks in the mobile cooler above 41F. CDI PIC voluntarily discarded. REPEATY 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 .

3-501.16(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 two packages of tilapia and a pack of sausage links being held above 41F in grab and go coolers. CDI: PIC voluntarily discarded one package of tilapia and placed other items in walk in cooler to rapidly cool. REPEAT.

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 batch of crab cakes being held in display case missing a date mark and another batch of crab cakes date marked for 11/21. CDI: PIC corrected batch date marked for 11/21 and date marked other batch.

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 rust on rolling cart used for boxes. Replace rolling cart or remove rust and seal cart.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one (1) sealed water bottle stored on food packaging machine, held above non food contact rollers. CDI - Department manager voluntarily disposed of water bottle after EHS removed it from machine.

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 shellstock held in drained ice display, with multiple (approximately seven (7)) clams in direct contact with bagged mussels. CDI - Seafood manager donned gloves and placed dividers between each of the different species of shellstock (I.E. clams, oysters, mussels, etc.) that had been harvested in different locations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nine (9) TCS food portions (cardboard bowls of chicken wings) in mobile cooler 4 at temperatures ranging from 47F to 49F. Ambient temperature of unit was initially observed at approximately 45F. Department manager voluntarily disposed of food above 41F; commercially produced and packaged foods were rotated out of cooler. CDI - EHS observed final ambient temperature of emptied unit at approximately 41F. REPEAT Note: No escalation in point deduction. EHS observed management of cold holding equipment (I.E. sea retail cooler) and insufficient cold holding in observed unit was addressed during inspection (I.E. ambient temperature returning to acceptable range.) EHS advises PIC contact repair or maintenance personnel as needed for department cold holding. 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 approximately six (6) portions of TCS foods (crab mix bowls in seafood grab n go, steak fajita bowls in meat retail cooler) cooling on day of preparation. CDI - Department manager rotated food items to WIC to rapidly 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 .

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 meat for trays, packaging and wrapping meat, etc.) with wristwatch on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately eleven (11) TCS foods (grouper nugget trays, salmon fillet tray, swordfish steak trays, etc.) in seafood retail cooler at temperatures above 41F. Ambient temperature of unit was observed at approximately 47F. Department manager voluntarily disposed of food above 41F; commercially produced and packaged foods were rotated out of cooler. A verification will occur no later than 06/23/2025. 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 .

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 minor soil accumulation on department floor, including one (1) fallen fish fillet beneath ice bin stair case. Clean floors, walls, and ceilings as needed.

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 four (4) single serving containers of marinated chicken wings on speed rack above commercial pork chops in WIC. CDI - EHS rotated chicken wings to lower storage to prevent potential contamination. EHS reviewed posted storage order chart with PIC and department manager. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; no ready to eat food was observed being improperly stored within department storage. Fewer portions of raw animal food were observed with improper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of mineral oil stored at overhead shelving above prep table. CDI - PIC rotated mineral oil spray bottle to available lower storage.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed one (1) mobile unit maintaining ambient temperatures ranging from 43F to 50F. At time of inspection, EHS observed no TCS food repackaged, produced, or handled by the department currently stored within unit. EHS recommended the removal and disposal of TCS foods held within unit (I.E. lil smokies sausages, bagged shredded cheeses, sour cream containers, etc.) A verification of equipment will occur no later than 02/16/2025.

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 four (4) ROP salmon sides thawing in WIC with ROP packaging still intact. CDI - EHS removed fish from ROP environment while taking temperature.

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 (bagging seafood for customer request) with wristwatch on. 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 single service articles (plastic tray lids, styrofoam meat trays) in meat department with exposed food contact surfaces. CDI - PIC and EHS inverted packages to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no in date certified food protection manager on duty at time of inspection (Both PIC’s and department manager’s certifications expire on 07/30/2024.) PIC demonstrated knowledge by answering questions pertaining to food safety accordingly during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of ready to eat packaged food items (deli ham chubs, etc,) from earlier delivery on speed rack of WIC underneath trays of packaged raw chicken. 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) packages of raw RTE poke salmon stored above RTE cooked shrimp in retail standing cooler. Observed two (2) packages meatloaf stored above steak pinwheels in meat retail cooler. Observed one (1) tray of packaged pork chops on WIC speedrack stored below packaged raw chicken. REPEAT CDI - Department manager reorganized WIC contents; task of reorganizing point of sale coolers was delegated to seafood employee. 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 several (greater than ten (10) food items placed in two separate mobile coolers above 41F (items in mobile unit 1 (chicken wing packages) were approximately 46F; items in mobile unit 3 (packaged salmon) were observed at approximately 41F to 43F) Per conversation with PIC, items had been in coolers for less than 4 hours. TCS food items were rotated to WIC to cool correctively. REPEAT. A verification of coolers will occur no later than 09/27/2024. Note: No escalation in point deduction due to improvements in cold holding procedures; per observation, EHS observed proper positioning of TCS foods in points of sale and storage. Regularly check point of sale equipment for proper temperature control functionality. 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 approximately five (5) TCS food items (lobster rolls) placed at point of sale (seafood retail cooler) without fully cooling. Lobster rolls were prepared fewer than 4 hours prior. CDI - Items were rotated to WIC to fully cool prior to placement at point of sale. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed department manager engaged in minor food prep (bagging seafood for customer request) with wristwatch on.

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 two (2) packages of raw shrimp in retail cooler stored below commercial raw sausage. CDI - Shrimp containers were rotated to sit below only whole muscle meat and seafood in the retail display. 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 two (2) portions of TCS food (one package of chicken kabobs in retail cooler, one package of shrimp in mobile unit) stacked above or past unit fill lines above 41F. CDI - Department head voluntarily disposed of out of temperature food. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection. Observed fewer portions of food above cold holding temperatures. Store food in units such that is stays below 41F. 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 .

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 (plastic tray lids, styrofoam meat trays) in meat department with exposed food contact surfaces, including one tray with minor food soil. CDI - PIC and EHS inverted packages to prevent potential contamination. Soiled tray was disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna steaks and salmon fillets above 41F. Items were placed in display within the hour and stacked above chill line. Tuna and salmon moved to walk in to quick chill to 41F or below. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready-to-eat foods in display case on ice without date mark. Facility usually goes by date on box in which items were delivered. EHS explained that 7 day date mark begins when food is removed from original packaging. HT meat/seafood does not hold cooked products full 7 days. CDI-Employee labeled food on display placards. 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 .

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 vacuum sealed tuna and other fish thawing in WIC with ROP packaging still in tact.

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 Observed employee turn off faucet with bare hands after washing. CDI-Discussed handwashing procedures with PIC and PIC educated employee. Employee correctly rewashed hands. 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 .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken skewers and raw beef skewers stored next to one another without partition in display case. Partition was also needed between raw chicken and raw bacon. CDI-Employee inserted partition. Observed bag of live clams intermingled with raw oyster. CDI-Partition was placed between species. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed precooked seafood in grab n go cooler above 41F. Digital thermometer for ambient air in unit was fluctuating frequently. Foods in back of unit were around 45-46F while foods in front of unit were 41-43F. Unit may need adjustment. CDI-Seafood was removed from unit. Temperatures and times were checked to assess whether items should be discarded or cooled in walk-in unit. **Improvement since last inspection. Points kept at half deduction. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed water backup in handwashing sink.

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 several packaged containers of ground beef cold holding at 44-45F (see temperature chart) in the beef section of the customer grab and go meat cases. Also observed packaged containers of cod, tilapia, salmon, and imitation crab cold holding between 44-48F (see temperature chart) at seafood grab and go cooler below seafood display case with the seafood cooler temperature being 40F. The packaged containers of ground beef was placed into the beef grab and go section an hour prior and was able to be pulled and cooled back down in the walk in cooler. The seafood items were holding in the seafood grab and go cooler since yesterday or the day before so all items were discarded. VR-verification within 3 days for cold holding temperature of seafood grab and go cooler.

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 . Observed single serve containers of shrimp scampi and imitation Krab not meeting the cooling Rate (see temperature chart). Items were prepped 45 minutes prior and stacked on cooling trays and observed cooling on the main prep floor for 20 minutes before moving it into walk in cooler. CDI-Items were moved to walk in freezer for rapid cooling.

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 proportioned containers of imitation crab, shrimp salad, and ginger squid out of cold holding temperature at customer grab and go section of meat department. PIC stated items were prepped two hours prior and pulled from walk in cooler. CDI-PIC moved items to walk in freezer to rapidly cool.

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 . Observed recently prepped containers of imitation crab and shrimp scampi cooling while stacked and with tight fitting lids. CDI-PIC unstacked items and vented lids before placing in walk in freezer to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of salmon cake mix, crab cake mix, and cooked shrimp in grab n go unit at 43F-46F. The salmon and crab cake mix were stacked too high (4 levels), and the cooked shrimp was not cooled properly this morning before setting out. Ambient air temperature of unit is 39F. CDI - The cooked shrimp were taken to WIC for cooling. All other items were voluntarily discarded. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed one crab salad and one crab salad sandwich maintaining 44F in grab-n-go unit under display case. Ambient air temperature of unit is 38F. CDI - Items voluntarily discarded. Repeat, but much improvement since last inspection. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several in-house packaged raw salmon and several in-house packaged cooked crab cakes in grab-n-go case under butcher's case maintaining temperatures of 43F-51F. See chart above. Items had been there overnight. CDI - All items voluntarily discarded. VR to be done by 6/18/20. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 2 packages of diced tuna and 2 packages of sliced salmon in grab-n-go case that were above 41F. CDI - Items were moved to WIC for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed general cleaning needing to be done on the exterior of the butcher's case (sliding doors).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC has a certified food protection manager certificate that is expired. Other managers have certificates but were not working during time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef teriyaki kabobs at 44F in the display cooler. Several items in the small grab n go cooler in front of the meat display case were cold holding above 41F. Cooler is not properly functioning. See temperature chart. CDI- The beef teriyaki kabobs were moved to the walk in cooler. All TCS items in the grab n go cooler were voluntarily discarded. VR- a verification visit will be made.

4-501.11 Maintain equipment in good repair. Observed the small grab n go cooler in front of the meat display case cold holding TCS foods above 41F. See temperature chart. All TCS items in cooler discarded today. A repair person was called and will be to facility to repair unit today. No items will be held in cooler until repair is made.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed dust beginning to accumulate in the cooler fans above the meat preparation areas. Cleaning needed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P In the main walk in cooler, raw chicken was observed over raw pork on rolling rack. Raw chicken shall be stored underneath pork. CDI (corrected during inspection). The raw chicken was moved below pork. Separate the different types of raw animal foods. Repeat.

4-302.12 Food Temperature Measuring Devices - PF COMMENT: Thick dial top thermometer provided at inspection. Provide a thin probe thermometer for accurate measure of thin foods such as the steamed shrimp. CDI. Manager ordered new thermometer for the mm with a thin tip at the end of the inspection.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wiping nose with shirt (using hands) then proceed to grab gloves to put on. CDI Food employee stopped and directed to wash hands.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkeys being stored on rack above hams (special order). CDI PIC had food employee rearranged product based on cook temperatures. Observed tenderizer in sanitizer basin covered with chicken debris; observed other times soaking in sanitizer. CDI Sanitizer basin emptied out and items were moved to be rewash and sanitized.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with gouges and need of replacing/resurfacing. Make sure to replace/resurface. REPEAT No points deducted; have contacted corporate about replacing all. If not seen in next inspection, points will be deducted. 4-501.11 Maintain equipment in good repair. Microwave starting to peel/rust in spots. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine tray cover with debris on it. Make sure to keep clean; increase cleaning frequency.

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 two employees not using the protective barrier when turning off the faucet. CDI Explained cleaning procedure to employees and required to wash their hands. REPEAT 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee going from dirty to clean at ware washing. CDI Employee directed to wash their hands. Observed food employee cleaning at ware washing, grab some towels from the hand sink and dry their hands off before trying to don new gloves. CDI Had discussion with food employee regarding going from working with chemicals and dirty, should have required to wash their hands; employee required to wash their hands.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with food debris in it from yesterday; make sure food employees clean microwave at least every 24 hours. CDI PIC will have it cleaned.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed gouged cutting boards. Make sure to keep in good repair.

4-501.114 Quat ammonium when used as a sanitizer at a manual ware washing shall be of a temperature of 75 degrees or per manufacturer instructions. Observed sanitizer solution at 95 degrees. Make sure to follow manufacturer instructions to ensure sanitizer is working properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch bag and closed coffee carafe on food counter near tenderizer and microwave. Make sure to store employee items in a designated area where equipment, single service and food will not become contaminated.

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 2 food employees not using the protective barrier to turn off faucet. CDI Teaching moment and employees rewashed their hands.

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 several shell stock tags from December not marked with the date of when packaged was used. CDI Spoke to seafood manager regarding has to be consistent with date marking. Teaching lesson and informed PIC to determine when shell stock tags were last sold.

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 doing food preparation. CDI Food employee took watch off.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat debris on meat trays stored above cutting board near meat saw. Keep protected or store in another location to prevent contamination. REPEAT Observed meat trays in dry storage on the floor. Make sure to keep 6 inches off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris inside of case alone metal sides and in between plastic and metal. Observed food debris on shelves below meat wrap paper. Make sure to increase cleaning frequency. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat debris on meat trays stored above cutting board near meat saw. Either keep these protected in plastic bag or move away from meat sprays while cutting with saw. -.5-

4-603.16 Rinsing Procedures - C During manual warewashing, a distinct rinse solution shall be provided. Observed manual warewashing without a rinse solution in place. CDI - PIC instructed filling middle compartment with rinse solution. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris buildup in the tracks of the meat case. Clean often enough to prevent buildup. -1- REPEAT

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in restrooms shall be made of a nonabsorbent material. Observed absorbent ceiling tiles in the employee restrooms. Replace with nonabsorbent ceiling tiles. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cuber and plastic bins that were soiled with food debris. CDI items moved for cleaning.

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 broccoli and cheese mix and rice that was not dated. CDI items dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets at display case, drains, exterior of microwave, and vents in prep and walk in soiled with debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with meat pieces on blade, sausage grinder with meat pieces inside unit, and cuber with dried meat peices. CDI items moved and broken down for cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve containers for portioning meats soiled with debris. Suggest facility leave containers in plastic to prevent contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat trays with food debris from saws and cutting processes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of debris on doors of meat case and on wrapping stations.

3-302.11(A) Separate the different types of raw animal foods. -P Ground meatloaf mix stored on top of whole lamb in walk in cooler; ground lamb and ground veal stored above whole lamb in sales case. CDI - Walk in cooler and sales case rearranged with ground product below whole muscle items.

General Comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Minor rust build up on interior surface of ice machine. CDI - Cleaned during the inspection.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of beef ribs stored on top of trash can used for trimmings. CDI - Relocated box of beef ribs to nearby cart.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dried food debris on hot water handle of handsink, on outside of sausage grinder; crumbs and food debris in sliding door track of meat display case. Clean all.

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 Shell stock tags retained, in order, but not all tags dated when the last one was sold. VR - Will return within 10 days to verify correction.

3-501.13 Use approved thawing methods. Frozen fish thawing in prep sink not under running water. CDI - Water turned on to flow over thawing fish.

7-102.11 Ensure all working containers of chemicals are properly labeled with common name. Observed spitfire chemical that had been stored in spray bottle labeled as "sanitizer". CDI, by dumping out chemical and adding proper contents.

4-901.11 Properly air dry equipment and dishes before stacking. Observed white meat trays stacked wet on rolling rack.

2-102.12 Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

3-203.12 Ensure that the date the last shellstock from the container is sold or served is recorded on the tag, and the tags are maintained in chronological order. Observed some tags not stored in chronological order, CDI by ordering during inspection.

Ensure all food contact surfaces are maintained clean to sight and touch. Observed food debris buildup on sausage grinder, CDI by cleaning.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed andoille sausage improperly date marked for 10 days instead of 7, CDI by changing date.

Ensure separate storage for clean and dirty utensils. Observed one knife rack on table in use for both clean and dirty knives.