HARRIS TEETER #66 MARKET & SEAFOOD

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of unwashed kale bundles stored beneath raw animal foods (sealed boxes of mussels and shrimp) on WIC shelves. Per conversation and observation, kale is used strictly for decorative placement in ice bins. CDI - Food employee rotated box of kale to top storage of WIC shelving. EHS reviewed storage parameters with PIC and food employees. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed approximately four (4) bowls of food (ready to eat shrimp, crab cakes, etc.) stored within draining ice display with additional ice placed on top of food in containers. EHS spoke with department manager regarding storing food in direct contact with ice: Ice shall not be placed in direct contact with food if it is to be stored in undrained container (bowl or tray.) Unpackaged food in ice bin that is not stored within a separate bowl or tray may be kept on ice due to the ice bin self draining. REPEAT.

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 one (1) recently packaged tray of tilapia fillets cooling at point of sale cooler. CDI - PIC rotated tray 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed approximately five (5) trays and bowls of food (raw salmon, raw lobster tail, RTE crab cakes, etc.) stored within draining ice display with additional ice placed on top of food in containers. EHS spoke with department manager regarding storing food in direct contact with ice: Ice shall not be placed in direct contact with food if it is to be stored in undrained container (bowl or tray.) Unpackaged food in ice bin that is not stored within a separate bowl or tray may be kept on ice due to the ice bin self draining.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag opened cry-o-vac seaweed stored on same tray as one (1) opened bag of raw ready to eat thawing tuna. Observed no fluid contamination between portions. EHS placed open bag of raw, ready to eat tuna on a lower tray. 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) tray of packaged burger patty containers, stored below trays of packaged containers of chicken breasts and chicken cordon bleu on speed rack of WIC. CDI - Department manager and EHS reorganized storage foods to prevent potential contamination. EHS provided PIC with storage order chart. EHS and PIC reviewed WIC storage order chart on wall of WIC. 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) spray bottle of mineral oil on prep table next to clean knives and cutting board panels.CDI - EHS rotated mineral oil bottle to lower shelving to prevent potential contamination. REPEAT.

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 (department manager) wearing watch while handling food (packaging and rotating trays of prepared meat) at the start of inspection.CDI - Manager removed watch at start of inspection prior to correction by EHS.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bag of diced cheese cubes for patties stored under chopped steak and ground beef boxes in WIC. CDI - Department manager rotated bagged cheese back to available RTE storage area. Note: Observed packages of impossible meat stored below ground beef at retail grab n go cooler. Per conversation with department manager, store planogram has advised placement of RTE meat substitutes below raw meat. Department manager reorganized storage of retail area. 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) bins of recently chopped beef (cooling to be ground at a later point) below ground beef in WIC. Observed one (1) tray of recently cased sausages above whole muscle meat in WIC. CDI - Department manager reorganized storage of cooling foods to prevent potential contamination. EHS provided PIC with storage order chart. 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) spray bottle of mineral oil on shelf next to food preparations (chicken kabobs preparation) being done by employee. CDI - EHS rotated mineral oil bottle to lower shelving to prevent potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed six (6) pieces of TCS food (packaged fish fillets and salmon sides) in left half of seafood display cooler. Seafood manager pulled out of temperature food items for weighing and disposal. REPEAT. 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 one (1) stack of approximately four single service meat trays with food contact surfaces exposed at corner prep table. CDI - EHS inverted containers and placed them at existing storage space.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed multiple containers of shrimp holding above 41F on ice display after 2PM. Per PIC, items were placed on ice display at 10AM. - CDI - PIC voluntarily discarded shrimp. EHS strongly recommends placing shrimp on TPHC or stocking less amounts to ensure all shrimp is in contact with container. EHS provided PIC with TPHC written procedures form. - *NOTE: Risk control plan may be implemented at next routine inspection if cold holding violations persist. 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 .

3-501.15 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 raw beef trimmings cooling at a rate of 0F/min in large, deep, plastic bus tub while covered in walk-in cooler. Do not cover items while cooling and utilize shallow containers. - CDI - PIC moved beef trimmings to walk-in freezer to quickly cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several packages of raw fish held between 42-47 degrees F. CDI, items in unit over 4 hours voluntarily discarded and remaining transferred to rapidly cool in walk in cooler. See temperature observation chart. Visit needed to ensure calibration of low reach in seafood case. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video s at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . '

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 crab legs and crab cakes with incorrect discard labels on tags that have passed. CDI, foods voluntarily discarded . 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 .

3-203.12 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 stored in seafood display case without tag. CDI: PIC found tag for oysters in WIC.

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 several items being held in seafood display case above 41F and almost entirety of food items being stored in grab n go case underneath seafood display case were observed above 41F. See temp chart. CDI: PIC voluntarily discarded items above 41F. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 cooked shrimp, stuffed crab, and crab legs in seafood display case without date marks. CDI: PIC date marked items as they were placed in display case yesterday.

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: http://meck.co/FoodSafety Observed raw pork loin being stored directly on top of box of ready to eat turkey wings. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety 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 knives with soil build up on blades being stored as clean. CDI: PIC returned items for W/R/S. EHS also instructed PIC to clean magnetic wall mounted knife holder to ensure residue is not transferred to clean knife blades.

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 Filet mignon, cod and salmon being stored between 43F - 44F in grab n go cases. CDI: PIC moved items to WIC to rapidly cool to 41F or below.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Bus tub with meat grinder “worm” was stored below chemicals at start of inspection. Do not store chemicals above food-contact surfaces of equipment. CDI - Meat grinder components moved. 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. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Grinder blade had visible meat residue on it and was stored as clean. Cyber blade also stored as clean with visible meat residue in between teeth. Food-contact equipment shall be cleaned to sight and touch. CDI - Blades taken to sink to be washed. // 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P For more information please visit: http://meck.co/FoodSafety 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 . Employee observed making raw chicken kabobs on cutting block. Employee then began placing raw steaks on cutting board. Wash, rinse and sanitize equipment between different raw animal foods to avoid cross-contamination. CDI - Cutting boards taken to 3-compartment sink to be washed, rinsed and sanitized.

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 Employee observed washing dishes in water solution that measured 89F. CDI - Hot water added to sink compartment. 0 pts.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Manager of meat department states that cutting boards are washed, rinsed and sanitized at around 8PM at close each day and are used throughout the day beginning between 5AM and 6AM. Ambient air temperature of the prep room is 57F. Food-contact equipment and utensils must be cleaned every 4 hours if the temperature of the prep room is above 55F. The cutting boards may be cleaned every 10 hours if the room temperature is 50-55F. The cutting boards may be cleaned every 16 hours if the room temperature is 45-50F. CDI - Cutting boards taken to be washed, rinsed and sanitized at the end of the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Croquettes and empanadas did not have date marking or label on them. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. Department needs to come up with a date marking system to use for these items. VR - Verification required within 3 days that establishment has begun date marking empanadas and croquettes.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee was cutting meat with a watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

3-203.12 Shellstock, Maintaining Identification - PF - Bag of clams in display case did not have a shellstock tag with it. Keep tag with shellstock in display case to prevent potential loss of tag or comingling of different batches of shellstock. CDI - Tag was located in box in walk-in cooler and was placed with clams in display case.

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding - P - 3 to-go containers of crab meat in small island cooler measured 44-46F. To-go containers of other crab meat and shrimp measured 41F. Unit air temperature measured 43F. TCS foods shall be 41F or less in cold holding. Do not store TCS foods in cooler until it is repaired. VR - Verification visit to be completed within 10 days.

3-501.15 Cooling Methods - PF - Raw shrimp was actively cooling after preparation in display cooler and measured 42-60F. TCS foods shall be cooled in equipment that is designed to rapidly cool foods, such as the walk-in cooler. CDI - Raw shrimp moved to walk-in cooler to cool.

4-501.11 Good Repair and Proper Adjustment - Equipment - C - Island cooler is measuring 43F on EHS thermometer. TCS foods were 41-46F in unit. Equipment shall be maintained in good repair. Repair cooler. 0 pts.

5-205.15 System Maintained in Good Repair - C - Middle vat of 3-compartment sink does not hold water (stopper is broken). Plumbing fixtures shall be maintained in good repair. Repair sink to hold water. 0 pts.

2-102.12 Certified Food Protection Manager - C. Observed department manager with expired food protection manager certification. No other person present in department with certification and no direct above department leadership who is certified is present during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed bin of fresh kale stored directly under raw seafood items in WIC. CDI - PIC relocated to top shelf. Kale is used in conjunction with display of ready to eat food items in seafood display case. Store the kale to prevent the potential for cross contamination. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present on interior surfaces of ice machine at outlet. Clean ice machine frequently to prevent buildup. REPEAT

3-501.13 Use approved thawing methods. Observed fish thawing in standing water in prep sink. Use approved thawing methods for frozen fish including thawing under flowing water less than 70f or thawing under refrigeration.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed shrimp stored in container in standing water from ice melt in display unit. 3-202.19 Shellstock, Condition - C Observed clams in display unit in poor condition - broken, crushed, and damaged shells present with foul odor. Discard shellstock items when received in poor condition.

4-501.11 Maintain equipment in good repair. Observed table/shelf of plastic wrap equipment damaged repaired with silver duct tape - no longer smooth an easily cleanable. Repair

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. Flooring under ice machine with debris buildup needs cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed real to eat raw tuna poke salad stored below raw cod fillets in customer facing iced display case. CDI - PIC relocated ready to eat tuna poke above other raw fish items. Do not store ready to eat food items below raw fish items which are not ready to eat. Note: Risk control plan for cold holding equipment no longer required for market/seafood department. Cold holding equipment holding TCS foods all functioning within temperature parameters. Low boy cooler in seafood department no longer in use for any TCS foods. Store manager, Adam, notes that case will continue to be used only for non-TCS produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried organic residue on interior surfaces of grinder. PIC noted grinder not used today. CDI - PIC cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces at outlet inside bulk ice machine. Clean frequently to prevent buildup. REPEAT

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed opened packages of single use trays in back storage hallway uncovered and unprotected. Store trays to prevent contamination. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Organic buildup present on interior surfaces of ice machine at outlet. Clean ice machine frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked shrimp holding at 51f in bowl on ice display. Bowl not fully in ice. PIC discarded. Low display case at seafood holding products above 41f inducing cooked shrimp, tuna poke, raw cod, and more. See chart above. PIC discarded all items above 41f placed into cooler prior to today. REPEAT Cooler has been noted for improper holding temperatures on multiple inspections. Service of unit has not produced long term compliance with cold holding temperatures of 41f or lower. Risk control plan put into place during inspection today to ensure active managerial of cold holding in the unit. Return visit required within 10 days to check repair or unit and cold holding temperatures of 41f or lower. CONTINUED NON-COMPLIANCE WITH COLD HOLDING REQUIREMENTS MAY RESULT IN PERMIT ACTION.

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 ready to eat shrimp thawed under flowing water mounded into bowl and placed directly into display unit for service. CDI - PIC spread shrimp onto sheet pan and placed into WIC to facilitate rapid cooling before placing back into display cooler. Ensure all prepared items including water-thawed shrimp, ground meats, and re-work trim are cooled quickly.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location. Observed clean utensils stored mixed with in use and soiled utensils at the meat cutting area and at the seafood prep area. Store clean utensils so that they are protected from contamination from soiled utensils and from in use utensils. EHS recommends designating a separate storage area or container for clean utensils and a separate area or container for soiled or in use utensils.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed multiple stacks of single service Styrofoam meat trays stacked above sausage grinder with meat splatter visible. REPEAT Store clean trays to prevent contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed multi day organic buildup on non-food surfaces of meat cutting equipment. REPEAT Clean non-food surfaces to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp salad at 51F, tuna poke at 49F, salmon fillet at 49F in front display cooler. All items in cooler were holding at 45F or higher. CDI - Items packed day prior, and earlier, were voluntarily discarded by PIC. Items packed day of were moved to walk in cooler to cool to 41F or less, and a technician was called to service cooler. -REPEAT- -3 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacked single serve trays on back shelving with food and meat residue. Recommend keeping single serve items in plastic sleeving until time of use. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in back of department with buildup of meat and oil residues. Recommend higher frequency of cleaning. -0.5 points-

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on top of customer food in walk in cooler. CDI - PIC removed drink to designated area. -0 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed rear handwashing sink blocked with ice cart. CDI, cart relocated to provide access to hand washing sink. 6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at hand washing sink near back storage area. CDI, hand towels provided.

3-203.12 Retain tag on the bag of shellstock until empty. - Ensure shellstock from one tagged or labeled container are not commingled with shellstock from with different harvest dates or growing areas as identified on tag. Observed oyster commingled with clams that were removed from original packaging and commingled from different harvest dates and locations. CDI, product separated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed front display case ambient air temperature between 43-45 degrees F as indicated by thermo pen in areas of display cooler. Observed internal food temperature of shrimp roll, salmon cake, crab stuffing and snow legs between 48-51 degrees F and case not holding items at required 41 degrees F and below. Effective January 1st, all TCS foods shall be cold held at 41 degrees F and below. CDI, foods voluntarily discarded, maintenance arrived to check unit while on-site.

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 chicken packaged from this morning according to PIC with pack date of 7/3 cooling at 52 degrees F. CDI, chicken relocated to walk in cooler to rapidly cool. Cooling methods discussed with PIC to ensure that proper methods and equipment used for cooling processes.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit .-Pf - Observed thermometer low on battery and not giving reading when calibrating. CDI, new thermometer provided while on-site.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw sausage recently prepared in pan stored over ready to eat meat in walk in unit. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed salmon, flounder, snow legs held in low display unit between 43-45 degrees F. See temperature observations above. Observed steak held at 44 degrees and sausage held at 43 degrees F. CDI by education on new regulatory requirement. Effective January 1st 2019 all TCS foods shall be held at 41 degrees F and below . Per the guidance document by the State , no points taken today. Follow up visit to be completed. for long term complianCe and ensure unit able to maintain TCS foods at required temperature. TPHC discussed with manager. Handout provided.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice machine wand stored in soiled area on top of ice machine.

2-301.14 When to Wash - P- Observed food employee touch face but not wash hands before proceeding with food production. CDI, employee washed their hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed low mount cold hold case not holding TCS foods at required temperature and ambient air temperature of unit measured 45 and 46 degrees F. TCS food in unit measured between 47 degrees F and 52 degrees F. CDI, all food in unit over 4 hours voluntarily discarded by PIC. Visit to ensure long term compliance to ensure refrigerator repaired by 8/17/18. See temperature observations above. Product disposition form filled out.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in clean, dry areas. Observed some single-service gloves stored in low cabinet area near drain line tha had some drip and condensation.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed low cold hold case not maintaining temperature of TCS food. Visit to be made to ensure that unit working proper and maintaining safe temperature of TCS food. Unit had ambient air temperature of 45 and 46 degrees F.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw seafood stored in contact with RTE foods in lower area of display case. Observed pre-cooked bacon stored in box in contact with package of raw meat. Observed raw sausage link hanging over barrier in contact with barrier side of raw chicken. CDI, operator relocated foods for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed meat saw stored as clean but soiled with food debris. CDI by instruction to clean saw.

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 operator provide a Variance for date marking for Andoullie sausage allowing product to be date marked for 10 days. Observed sausage packaged today 4/6 with a sell by date exceeding 10 days. CDI, operator relabeled to required 10 days while on-site.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled apron stored on cart near rack with trays. CDI

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink for meat department. CDI: Soap supplied.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat cuber with food debris left on the blades after warewashing. CDI: Cuber scheduled for 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 minor dust build up on fans of cooling unit over prep table.

2-301.14 Wash hands after activities that contaminate them. -P -0pts - Osberved one employee close hand sink handles with clean hands. CDI - Properly educated employee. A barrier such as a paper towel shall be used to prevent contaminaiton of the hands.

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 detail cleaning needed in walk in freezer.

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 - Observed no dates on the RTE products on display as the price tags have not been placed out. it is vital that a date is placed on the products that last more than 24 hours in a manner that if the employee who placed the product on the line is not there it can be recognized. Tags with dates on them do not follow the product to the walk in causing there to not be a date on the product. CDI - PIC will develop a method to ensure a date remains affixed on the RTE items.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed single service trays with visible food debris on the exterior of trays.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed fans above prep areas with dust build up.

4-602.13 Nonfood Contact Surfaces - C: Clean wrapping station(automatic).

General Comment 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 One shell stock tag with no date recorded; all others dated. CDI by instruction to date all tags.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulation of food debris on wrapping staions and on clean side of drain board. Clean all frequently.

3-302.11(A) Separate the different types of raw animal foods. -P Packaged raw chicken stored above lamb and above spiral cut ham in sales case. CDI - Rearranged with raw chicken on the bottom.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor accumulation of crumbs in sliding door track of meat display case. Wipe clean.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed the crap cakes in the top layer of the seafood display were as warm as 53F. CDI - these were taken off and moved tot eh walk-in. Observed the front top packages of packaged food such as salmon were as warm as 52F. CDI - this layer removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Foods can be held for up to 4 days if held 42-45F and up to 7 days at 41F or below. Observed the wheels used for date marking ready to eat seafood product were being marked with the date they were put out by the employee present even though they were clearly marked "Use by Date". Also, the employee said that they keep things 5 days. Some of the cooked seafood product was 43-45F. This would only allow 4 day. CDI. -Pf

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain the ice machine clean to sight and touch. Observed the area around the blade was not clean. The market manager said he did not clean this area because of the blade. Return visit required.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold foods at 45F or below. Observed crab cakes 50F, salmon 49F in the case directly in front of the market. Approximately 10 items were 47-49F. According to the market manager these had been in place since the night before. CDI.

5-205.11(A) Handwash sinks shall be accessible to employees at all times. Handsink was blocked by display. CDI- item moved

3-203.12(B) the date when the last shellstock from a container is sold shall be recorded on the tag or label. Not all tags have date written on them. Verification required.3-203.12(C) When shellstock is removed from the tagged or labeled container, an approved system shall be used to track the source of the shellfish. No system in place with multiple tags located at rear of display. Instruction on handling of tags given.

4-903.11 Single use and single service items shall be protected from contamination. Foam trays were not sleeved while in storage. Items were discarded.

4-602.11 Non-food contact surfaces must be kept clean. Observed residue in tracks of slide storage under display unitl.