HARRIS TEETER #61 MARKET

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 no dates on shell stock tags of last use. CDI - PIC and EHS educated staff about need for date. Employee labeled dates on tags fulfilled over the weekend. EHS will verify continued dating at next routine inspection. - 1 -

4-501.11 Maintain equipment in good repair. Plastic handle/trim on right side sliding seafood display door (near crab legs) is damaged and separating from glass. Repair/Replace

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some seafood items in display above 41F. PIC stated display had just been setup. Temperatures were falling by end of inspection. CDI - Items above 45F moved to WIC for cooling. Remainder of unit was holding TCS foods below 41F. EHS recommended fewer items be brought out of the WIC at one time to lessen items warming up on cart. Also, keep doors closed when not prepping. Points not escalated as fewer items were affected. - 1.5 - REPEAT 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 .

5-205.15 Maintain a plumbing system in good repair. Observed drain under prep sink leaking. Trash can lid was being used to catch water. PIC stated that maintenance had been called prior to inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seafood in left side of the display above 41F. PIC stated display had just been restocked. CDI - Items moved to WIC for cooling. Remainder of unit was holding TCS foods below 41F. - 1.5 - 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 .

4-502.11(A) Maintain utensils in good repair. Observed metal cart in WIC with heavy rust accumulation. - 0.5 -

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 door tracks of meat/seafood display with accumulation of dirt food residue. Clean. - 0.5 -

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 packages of cheese opened and held more than 24 hours not date marked. CDI PIC labeled. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed block whitener stored on table where meat cubes was located. CDI PIC moved to where other chemicals are stored.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed condensate dripping on meat in display cases. CDI PIC discarded ready to eat products and is to contact service department. Verification required.

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 single service bags stored in cardboard boxes that had bee saturated during cleaning of floor. CDI PIC discarded.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored over raw steak. Observed raw chicken stored with and over bacon wrapped peppers. CDI-PIC corrected storage order.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup and residue on interior non-food contact portion of large meat slicer that had not yet been used today. Observed food buildup on meat wrapping table. Increase thoroughness of cleaning.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can conveniently located near front hand sink. Add hand sink in this 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored over raw steak. CDI-PIC corrected storage order.

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 single-use bags stored under display case contaminated with condensation. CDI-PIC voluntarily discarded single-use bags.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup and black buildup on shelving under display case. Increase cleaning frequency in these areas.

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. - REPEAT - Observed black buildup on caulk on handsinks throughout facility. Clean and increase cleaning frequency to maintain clean.

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 multiple shellstock tags lacking date indicating the day the last shellstock from that container was use. Ensure tags are dated and stored chronologically. - VR - Verification required within 10 days.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee lacking beard guard while cutting raw meat. - CDI - Employee donned beard guard.

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 debris buildup on equipment used for packaging various meat products. Clean and increase cleaning frequency to maintain clean.

5-501.17 Provide a covered waste bin in female restrooms. - Observed women’s bathroom lacking covered waste bin. Obtain covered waste bin for women’s restroom.

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 chewing gum while working with food in market area.

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 all TCS foods holding above 41f in bottom grab and go portion of right side deli display meat case. See chart. Ambient air temperature measured around foods holding in the unit minimum observed 46f. CDI - all TCS foods held in the unit overnight discarded. PIC placed service request. This is the same case noted as out of temperature compliance during previous inspection. 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: http://meck.co/FoodSafety 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 no date marking on cooked shrimp, cooked crab, or cooked lobster in seafood display case. CDI - lobster discarded as date unknown. Shrimp and crab prepared previous day by employee present in establishment - date marks applied. 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 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 Date Marking Food Safely https://youtu.be/. Observed clamshell package of cooked smoked salmon in grab and go case with pack date 9/13. CDI - discarded.

4-501.11 Maintain equipment in good repair. Observed customer facing meat case grab and go bottom portion with elevated air temperature not holding TCS foods at 41f or lower. This is the same cooler unit noted for mechanical issue/elevated air temperatures during previous inspection. Repair to consistently maintain TCS foods at 41f or lower. REPEAT Observed walk in freezer with damaged/detached threshold - no longer in good repair or cleanable. Repair.

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 cold holding case ambient air temperature at 48.0 degrees F. Multiple products temping above 41.0 degrees F. CDI: PIC removed all items from case and placed in walk-in cooler for quick cooling.

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 chicken kabobs prepared today wrapped and offered for sale in front cold holding case. All other products in case were in temperature. PIC stated chicken was prepped this morning. CDI: PIC removed all kabobs from the case and placed in walk-in to quickly cool. -0-

4-501.11 Maintain equipment in good repair. Observed ice accumulation and dripping condensation in deli case. Ambient air measured 48 degrees F. Observed food temperatures above 41 degrees in cold holding case. CDI: PIC removed all items from cold holding case and placed an emergency work order. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed dried food residue, debris, and old labeling on conveyor of meat wrapping machine. Observed residue on outside of deli case. PIC made aware that equipment needs to be cleaned to remove debris.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on waste bin in female employee restroom. Place lid on wastebasket. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed open fin fish and open shellfish thawing commingled in the prep sink. When questioned regarding allergen training PICs stated that the training is computer based with follow up in the department. CDI: PIC voluntarily discarded the open fin fish and shellfish. EHS reminded PIC that it is the PIC’s responsibility to oversee activities throughout the department to ensure food code standards are met.

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 no shellstock tag for oysters stored in display case. CDI: Tag was brought from bulk container. Bulk container comes with duplicate tags.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in sink still within ROP environment. CDI: Staff educated that the fish must be cut open/ROP environment opened immediately before thawing begins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged beef burgers 46F in retail case. Same type of raw burgers holding above 41F in display case at service counter. Market employee stated he prepared all the burgers the previous day. CDI- All items voluntarily discarded. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Upon entry, observed some personal drink containers stored prep area where cuber and sausage grinder are stored and used. CDI- drinks removed from area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: packaged raw salmon stored over cooked shrimp in walk-in. CDI- shrimp relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: broken down cuber parts found to be soiled after going thru the cleaning process. CDI- sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Packaged salmon 44F in floor case after 24 hours. Flounder 44F in display case at service counter. CDI- flounder moved to walk-in cooler and dropped to 36F within an hour.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found two packages of cooked shrimp, used as back-up for grab n go case product, in walk-in cooler that were not dated with package date. CDI- dated with previous day’s date.

4-602.13 Nonfood Contact Surfaces - C: Observed flip-side of cutting board soiled. Side not in use during inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by mobile display unit. CDI- PIC moved display unit to provide access to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cuber blades with residue on them. CDI- Cuber blades were moved to dirty dish area to be cleaned again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp in grab n go packaging at 44 F. CDI - Shrimp was voluntarily discarded. 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 Shrimp in grab n go containers should be cooled and the temperature checked before putting the lids on the containers.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Through conversation with market manager, determined meats are cut, cubed, ground from 8:00 am to 6:00 pm. Manager also stated equipment is cleaned once a day. Ambient temperature of the processing area was 58F, requiring cleaning process be done every 4 hours. If ambient is adjusted to 55F then a 10 hour cleaning window may be used. CDI- discussed with store manager Keith Lawson.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Scallops in display case above 41F. CDI- scallops moved to freezer for quick chill. Scallops dropped to 39F within an hour.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service meat trays above sausage grinder and cuber soiled with raw protein splatter.

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: Employee decontaminated handset faucets after hand wash. CDI- employee re-washed hands correctly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Cutting utensils with dried blood on handles, some food residue on blades; stored in clean holding. CDI- moved back to cleaning process.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Employee was unsure of food illnesses and symptoms. CDI. Discussed with the employees the various illnesses and symptoms.

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 display shellstock without tags. No original container could be located. No tag found in retention folder for quantity on display. CDI. PIC discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Obaserved packaged shrimp cocktail in display at 44F. CDI. PIC discarded. Observed raw beef in WI at 50F in a deep pan. Beef had been sitting out in meat room unattended for a period of time to allow it to rise to temperature of the meat cutting room. CDI. Informed PIC to change the container to a shallow dish.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items with meat and blood splatter from nearby processes stored near sausage grinder. CDI. PIC discarded

5-501.17 Toilet Room Receptacle, Covered - C. Observed the trash cans in the ladies restroom with no cover. CDI. PIC ordered new ones.

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 then recontaminat hands by turning off faucet without a protective barrier. CDI conversation was had with employee on how to prevent recontamination when turning off faucet. Employee rewashed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat trays and knives stored as clean with visible food debris and residue. CDI PIC moved trays to be rewashed rinsed and sanitized. Repeat

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils in a tub containing water residue, stored as clean. Ensure to air dry equiptment and untensils after cleaning and sanitizing.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed residue on pork grinder, meat bone saw, and meat grinder, which were all cleaned the night before. CDI - All items were sent back for more cleaning (cleaning was initiated while on site).

3-501.13 Use approved thawing methods. Observed small amount of frozen shrimp in a colander in prep sink under running water, but not fully submerged in water. Shrimp was 50 F degrees. CDI - PIC moved shrimp to WIC. Shrimp was

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed one soiled tray holding seasonings and cheeses for recipes in WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed meat residue attached to band saw blade after it had been through the cleaning process. Observed greasy build-up on cutting utensils stored as clean in holder. Observed food residue attached to cuber blades after going through cleaning process. CDI-all items sent back to cleaning process while on site. 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 food residue on interior of microwave cavity.

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: Found rice stuffing dated 11/26 in walk-in cooler. CDI- stuffing voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. One piece of dried meat attached to exterior of cuber body.

2-301.14 Wash hands before donning gloves and between gloves uses.-P: Employee used gloved hands to scoop 96 F shrimp out of prep sink, removed gloves and put on new pair to begin to work with meat. CDI- direction to wash hands, which was done after removing gloves. 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 twice recontaminate hands at faucets after washing. CDI- PIC corrected employee and hands were re-washed.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed chicken sausage not adequately separated from adjacent pork in butcher case. Dividers normally used for that purpose were missing. Divider provided and set in place. Found house packaged pork on speed cart over house packaged beef. One package of pork laying directly on beef packages. Trays on cart re-arranged to prevent contamination. Observed condensation drip from two ports above boneless saw, exposing food to potential contamination. Verification of correction within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observd date wheels for cooked foods in display case not being kept up to date. Shrimp placed in case today had sell-by date of Wednesday. Staff stated cooked products get 5 days shelf life. Staff acknowledged wheels not changed today when products set out. CDI- allowed to set wheels to proper dates.

3-501.13 Use approved thawing methods. Found shrimp in stopped sink with no faucet flow water 96 F. Internal temperature of shrimp was 96 F. CDI- Staff voluntarily discarded shrimp.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Found recently used cutting utensil placed back into knife holder while soiled. CDI- removed from holder and sent to cleaning process.

3-202.19 Shellstock, Condition - C: Found clams and mussels with shells wide open, foul residue dripping from dead mussels in bags. Clams with broken shells. CDI- bags pulled from display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulating in interior or display cases and in sliding door runners.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed no safe handling instructions for chicken or pork from the case. VERIFICATION REQUIRED.

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 tags of sold without a date marking on it from January. VERIFICATION REQUIRED.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a bracelet/watch while performing food preparation. Make sure food employees remove all jewelry other than a plain wedding band.

4-501.11 Maintain equipment in good repair. Observed minor rust in microwave starting to accumulate and melted plastic top surface. Make sure to keep in good repair. REPEAT Points not escalated due to separate issue from last inspection.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Parts of ware washing including basins, drain boards, spray arms etc shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed clean side of drain board with food debris and build-up. Make sure to clean prior to use and as accumulation occurs.

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 RTE crab, scallops, lobster tails, ground beef all above 45F in a display case. Employee stated the items were just being placed in the case. CDI- Items were pulled and placed in the walk in cooler area uncovered to be quickly cooled before being placed on display.

4-501.11 Maintain equipment in good repair.- REPEAT- Observed bottom of display case (metal kick plate) detached from the unit. Also observed gaskets of the display unit to start to fall off the bottom portion of the unit. The unit is holding temperature below 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed dust build up on fan covers. Also observed food residue and debris build up on the display case.

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. -REPEAT- Observed food debris build up on floors of hard to reach areas. Hard to reach areas are underneath and behind equipment. Also floors underneath racks are in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a metal bucket inside of a handsink. CDI- Employee removed bucket.

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 oysters tags on top of display case without dates of last shellstock sold. Employee stated he had worked all week and had not got around to date marking the tags. Employee stated the last oyster was sold 4/10/17. CDI- Employee was able to back date tag. Employee was also educated on the importance of dating tags the day the last shellstock is sold.

4-501.11 Maintain equipment in good repair.- Observed bottom of display case (metal kick plate) detached from the unit. Also observed gaskets of the display unit to start to fall off the bottom portion of the unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -REPEAT- Observed dust build up on fan covers. Also observed food residue on display case and steamer. Observed black residue build up in low boy area of display case. PIC stated that section of the cooler is not used. Clean equipment as often as needed to reduce and prevent residue build up.

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 food debris build up on floors of hard to reach areas. Hard to reach areas are underneath and behind equipment.

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 cheese and broccoli mix not dated. CDI- PIC stated it was opened yesterday and was allowed to back date item.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat 1pt - Observed single service meat trays with splash of food debris. Relocate trays or keep in plastic.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5 pts- Observed dust build up on fan covers throughout department. Also, observed food debris build up on display cases and steamer.

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 PIC writing date on tags during inspection. CDI- Corrected through education. Ensure that dates are placed on tags the date they are last consumed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - 0pts - Observed employee with watch.

3 4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed single service meat trays with splash of food debris.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - One employee observed washing hands properly but recontaminating hands with sink handles. To avoid recontamination use a barrier such as paper towel to close handwashing sink handles. CDI- Corrected through education.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed crab leg meat with date marking tag between Tuesday and Wednesday. Cooked shrimp dated for wrong date. CDI- Items dated properly. Dates should be affixed to product while it is in storage and throughout the time on display at all times. Ensure that dates are correct at all times.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed single service meat trays with splash of food debris. Meat trays also had standing water possibly from the cleaning of equipment. All single service items must be stored in manner to prevent contamination from splash or food debris. Assess.

4-601.11 Non food contact surfaces shall be kept clean. - 0 pts - Observed food residue on handles of sliding display case. Clean and sanitize frequently.

3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Observed raw ground pork and lamb stored over intact meat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw ground pork stored over ready to eat ham meal. Observed horseradish and crab meat (RTE) stored under raw seafood. CDI- All product moved to order. All comminuted fish or meat have a final cook temperature of 155F which is higher than that of whole meats or fish.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed single service meat trays with splash of food debris. Meat trays also had standing water possibly from the cleaning of equipment. All single service items must be stored in manner to prevent contamination from splash or food debris. Assess.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - Observed employee personal items stored all around microwave area used for steaming shrimp. This prep area should be free of personal items. Recommend to move microwave to its own area to prevent any source of contamination.

3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Raw chicken stored over pork in walk in cooler. Raw ground turkey stored over seafood. CDI- Items were moved. All raw animal foods shall be stored according to final cook temperature.

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 - 0 pts - Pre-cooked andouille sausage received in establishment in bulk and sliced and re-packaged was dated for 10 days. Unless proven otherwise sausage must be dated for 7 days if refrigeration maintains at 41F or below. CDI- Items corrected during inspection. Will consult corporate.

83-501.13 Thawing - C - 0pts - Tuna thawing in prep sink with no running water. CDI- Tuna moved to walk in cooler because prep sink water temperature was 75F.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Repeat - Observed single service meat trays with splash of food debris. Meat trays also had standing water possibly from the cleaning of equipment. All single service items must be stored in manner to prevent contamination from splash or food debris. Assess.

4-501.11 Maintain equipment in good repair. - 0pts - Covers for band-saw cracked. Replace.

3-302.11(A) Separate the different types of raw animal foods. -P - Repeat - Chicken stored over pork in walk in cooler. A pack of chicken wings stored over salmon. CDI- Items were moved. All raw animal foods shall be stored according to final cook temperature.

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 - 0 pts - Establishment is cutting/portioning meats and leaving it in the room for an extended period of time and then placing it in cold holding display. To ensure that food is maintained at proper temperature do not leave food out for an extended period of time or cool down food in walk in cooler prior to placing in cold holding equipment. CDI- Corrected through education.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - Observed 6 single service containers with visible food debris. Ensure that all single service items are protected.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. - 0 pts - Sanitizing solution has visible food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - Observed keys on bags for establishment.

2-301.14 Wash hands after activities that contaminate them.-P - One employee observed washing hands properly but recontaminating hands with sink handles. To avoid recontamination use a barrier such as paper towel to close handwashing sink handles. CDI- PIC instructed employee and employee rewashed hands properly.

3-302.11(A) Separate the different types of raw animal foods. -P - Two boxes of ground turkey stored above beef in walk in cooler. Food shall be stored according to final cook temperatures. CDI- PIC removed boxes and placed in preparation area.

. 5-501.16 Provide waste bins in required areas including at hand wash sinks. - Waste bin needed at two hand washing sinks.

3-203.12 (2) (a) If shellstock are removed from its tagged or labeled container the source of identification must be maintained to prevent the possibility of commingling of different certification numbers. -Pf Observed a tray of oysters being displayed without the shellstock tag. CDI - Employee retrieved the appropriate shellstock tag from the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a opened bag of shredded cheese of on a food prep counter with a temp above 45 F. CDI - Bag of cheese moved to walk in cooler for rapid cooling.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed a metal stem dial thermometer being used.

5-501.17 Provide a covered waste bin in female restrooms. Observed an uncovered waste bin in the female restroom.

3-201.11 Compliance with Food Law - P,PF. Raw animal food packaged on site shall be labeled to include safe handling instructions. Observed tilapia, pork chop, chicken breast, chicken breast kabob, and beef kabob missing safe handling instructions. CDI PIC called management who is working on adding instructions.

3-203.12 Shellstock, Maintaining Identification - PF. Tags shall be labeled with the date shellstock emptied. Observed tags that were emptied and not dated. Verification required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored according to their final cook temperature. Observed turkey stored above ground beef in cooler. CDI item moved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF shall be cold held at 45F or below. Observed beef, pork, and ground beef at 46-48F. Temperature of display case at 59F, PIC stated display was defrosting. CDI items moved out of case and placed in cooler.

3-201.11 Meat and poultry that is raw and packaged on site shall be labeled to include safe handling instructions. Easy meals, kabobs, fresh case items all are missing safe handling instructions.

4-501.114 Sanitizer shall be at approved concentrations. Observed sanitizer in spray bottle at 100ppm Quat. Staff refilled with sanitizer at 200ppm. 4-601.11 Food contact surfaces shall be clean to sight and touch. Observed build up on black, plastic trays. Staff pulled to be recleaned.

3-602.11 Labels shall include place of business. Labels of meats packed in house are missing location.

4-601.11 Non food contact surfaces shall be kept clean. Observed food residue on handles of sliding display case. Clean and sanitize frequently. .