HARRIS TEETER #220 MEAT/SEAFOOD

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 shellstock tags not stored in chronological order. -CDI- PIC corrected. **REPEAT** -2-

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 kebabs stored over raw beef kebabs in consumer grab and go area. Observed raw ground beef over raw beef loin in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on large trays stored as clean. Observed cart labeled “do not use” with dishes that had dust and debris. Must store clean or remove. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items at consumer grab and go area above 41F. Refer to temperature chart. -CDI- PIC placed raw items under 45F in WIC to cool back down and voluntarily discarded other items. **3-DAY VERIFICATION REQUIRED BY 9/3/26** **FACILITY TO RELOCATE ITEMS UNTIL REPAIRS CAN BE MADE** **REPEAT** -3- 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 some items prepared today cooling in display case or consumer grab and go areas. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to facilitate rapid cooling. **REPEAT** -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf- Observed thermometer with “low battery” warning not functioning. -CDI- PIC provided another thermometer for use. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with dishes stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed heat wrapping pads in need of replacement. Observed foul smell in WIC. Per PIC, unit had a clogged drain line and repairs were set for later today. Repair. -0- 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed 2 multi-use trays with cracks. -CDI- PIC voluntarily discarded items.

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 heavy dust buildup on guard fans. Increased and more thorough cleaning frequency recommended. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed some tags not stored in chronological order of last use date. -CDI- PIC properly ordered tags. **REPEAT** -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in consumer grab and go area in front of sliding display case and in sliding display case above 41F. Refer to temperature chart. Some items in consumer grab and go area were prepared earlier today, however, there were some items prepared prior day. -CDI- PIC voluntarily discarded items prepared prior day and placed items prepared today in WIC to cool back down. **REPEAT** **3 DAY VERIFICATION REQUIRED BY COB 4/24/26** **FACILITY TO NOT USE CONSUMER GRAB AND GO AREA UNTIL REPAIRS CAN BE MADE** -3- 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 some items prepared today cooling in display case or consumer grab and go areas. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in WIC to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(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./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 food splash and debris on some meat-packing trays. EHS recommended they be protected by plastic covering until ready to use to prevent this. **REPEAT** -0.5-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on soap and paper towel dispenser. Observed buildup on walls near 3-comp sink, especially behind knife magnet and ceilings and light fixtures. Increased and more thorough cleaning frequency recommended. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling flooring throughout meat market with emphasis in walk-in cooler. Repair. **REPEAT** -1-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed some tags not stored in chronological order of last use date. -CDI- PIC properly ordered tags. -1-

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 kebabs stored over raw beef kabobs in consumer grab and go area. Observed raw ground beef stored over whole muscle ground beef in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Observed some dishes with food debris/residue on a cart with a “do not use” tag. -CDI- PIC moved items to dishpit to be W/R/S. All items not in use must be stored clean or removed. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P- Observed food debris/residue on thermometer stored as clean. -CDI- PIC moved items to dishpit to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items above 41F in consumer grab and go area. Refer to temperature chart. Observed ambient air at 39F. -CDI- PIC voluntarily discarded items. -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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed some items packaged in house for consumer self service that did not include place of business. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking with large bus tubs stored as clean. -0-

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 food splash and debris on some meat-packing trays. EHS recommended they be protected by plastic covering until ready to use to prevent this. -0-

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 debris/residue on NFCS of meat sealer. Observed dust buildup on vent fan covers. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on soap and paper towel dispenser. Observed buildup on walls near 3-comp sink, especially behind knife magnet and ceilings and light fixtures. Increased and more thorough cleaning frequency recommended. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling flooring throughout meat market with emphasis in walk-in cooler. Repair. **REPEAT** -1-

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 food residue and debris on the exterior of the display cases as well as on sliding doors and their tracks for these cases. Clean and increase cleaning frequency to maintain clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT - Observed peeling flooring throughout meat market with emphasis in walk-in cooler. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - REPEAT - Observed hand sink lacking paper towels at beginning of inspection. - CDI - PIC stocked paper towels at hand sink.

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 - REPEAT - Observed no shellstock tags available in facility for March or April 2025 with the exception of one tag dated 3/14. Shellstock tags must be dated with the date the last shellstock was sold from the container and maintained in the facility for 90 days stored in chronological order. - VR - Verification required within 10 days to ensure shellstock tags are being properly maintained. *NOTE: Observed commingled shellstock (raw oysters and raw clams stored in the same tray) in the display case. Employee separated shellstock types and stated only one type of shellstock would be carried at one time in facility moving forward due to low sale volumes.

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 ready-to-eat shrimp and crabcakes dated 3/3, 4/2, and 2/27 in display case. Employee stated the facility is very low on labels so the labels haven’t been changed appropriately. EHS directed employee to track dates on a sheet of paper if unable to label with orange stickers. - CDI - Employee corrected date mark labels. 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 .

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 residue and debris on the exterior of the display cases as well as on sliding doors and their tracks for these cases. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed leak at right side faucet of three compartment. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. REPEAT - Observed peeling flooring throughout meat market with emphasis in walk-in cooler. Repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed hand sink lacking paper towels at beginning of inspection. - CDI - PIC stocked paper towels at hand sink.

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 recorded on shellstock tags for November 2024. - VR - Verification required within 10 days to ensure tags are being properly maintained.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed peeling flooring in walk-in cooler. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various raw TCS items holding above 41F in grab-n-go unit (see temperature chart). PIC moved items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

4-601.11(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 food residue and debris buildup on sliding glass doors and tracks of display case. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed a significant condensation leak in walk-in cooler from overhead fan unit. No food observed stored beneath leak, but large puddle of water observed on the floor of the WIC. Per PIC, work order has already been placed and issue should be repaired today. Follow up visit to be made for long term compliance.

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 residue and debris buildup on sliding glass doors of display case. Clean and increase cleaning frequency to maintain clean.

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 residue and pooled blood on the floor underneath slicer. Per employee, slicer had not been used in over an hour. Clean and increase cleaning frequency to maintain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat trays with food debris, CDI PIC had employee wash all of the white trays over again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in Customer case and Display case TCS foods out of temp. Sashimi Tuna, Crab cakes and RTE shrimp was over 41F. PIC voluntarily discarded. Salmon, Chicken wings, Chicken Kabob, Beef loin, Ground Beef was put back into WIC to cool down 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed Thawing shrimp in the prep sink water was above 80 coming out of faucet and the water near shrimp was 78F CID. PIC had employee to add ice while thawing. 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 Yellow fin Tuna and other fish thawing on speed rack in WIC without a slit in packaging.

4-501.11 Maintain equipment in good repair. Observed Customer case and display case not cooling. PIC called for ER repairs

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 splatter on walls. Please clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as crab cakes in display case and raw salmon in customer grab n go above 41 F. CDI - PIC voluntarily discarded crab cakes and moved raw salmon to WIC to cool. 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 .

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 lobster, scallops, and crab cakes cooling in display case drop 0 or 1 degree in 20 minutes. CDI- PIC added ice under food to allow for more rapid cooling.

4-501.11 Maintain equipment in good repair. Observed metal edging on display case near market entrance has peeled off. Needs repair. REPEAT. No escalation of points due to repair of previous items.

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 shrimp in display case at 50 F. Observed shrimp at 47 F and crab cakes at 45 F in grab n go case. CDI - Ice was added to cool shrimp in display. Shrimp and crab cakes in grab n go that were sitting in the front of the shelf were out of temperature. A fan on the cooler was out and all items were removed. Food that was out of temperature was voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed fan out on grab n go case. Needs repair.

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 trays with meat debris on them. EHS discussed developing a method of preparing trays that does not cause contamination to others being stored. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats in seafood display case above 41 F. (See temperature chart) CDI - PIC stated foods had just been moved into display cooler from WIC and cooling unit goes into a defrost in the morning. PIC added ice to foods to bring temperature down.

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 trays with meat debris on them. EHS discussed developing a method of preparing trays that does not cause contamination to others being stored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by rolling carts. CDI - Carts were moved to allow access to handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine used for seafood.

GENERAL COMMENT: 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salmon being cooled in display case stacked 2-4 deep on black sheet pan. Product allowed to cool for approx. 90 minutes with no change in temperature. EHS recommended that product be placed in walk-in cooler before being placed in unit. Unit is designed to cold hold and not 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 Observed salmon being cooled in display case stacked 2-4 deep on black sheet pan. Food employee stated product sliced @7:30am. Product allowed to cool for approx. 90 minutes with no change in temperature. CDI: PIC moved product to walk-in cooler for rapid cooling. Product reached 41F.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink at 50ppm. CDI: sanitizer was dumped and refilled to proper concentration. Points not escalated due to some improvement. Spray bottle were at correct concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan covers in meat cutting room and walk-in cooler. Observed debris on meat case tracks and cabinets below.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3 comp sink and spray bottle < 150ppm. CDI: both changed out to 200ppm proper concentration.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ambient temperature of meat market cutting room approx. 58 degrees while band saw is being cleaned once a day or once every 10 hrs. Food code requires ambient temperature at 50-55 degrees to clean in use food contact surfaces at a frequency of every 10 hrs. Have ambient air temp adjusted in meat cutting room or increase frequency of cleaning band saw. CDI- PIC placed sign at band saw to have saw cleaned every 4 hrs of use and has called for fan/cooler service to bring temp down to 55 or below in cutting room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of meats in meat case: scallops, crab legs, fish, pork chops, chicken, crab cakes, all holding between 43 and 45 degrees. As requirement to hold TCS foods at 41 or below came into effect 1/1/19 no points will be deducted at this time. Have meat market case checked and serviced as needed to maintain at 41 or below.

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 tray of pre-cooked rice used for meat stuffings in meat walk in opened yesterday not date marked. CDI- Rice date marked for date opened.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee shoes stored on shelf in hallway above single service food containers and next to meat market food trays. CDI- Shoes moved to proper location.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical containers stored on shelf next to wrapped meat market trays. CDI- Chemical moved to chemical storage area.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a tray of stuffed flounder potentially contaminated with condensation dripping on them from a clogged drip pan in meat display cooler. CDI- Flounder voluntarily disposed of by PIC, drip pans emptied. Be sure condensation pan tubes are not clogged to prevent this problem.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. One air thermometer in meat market display case not registering properly. Have thermometer repaired or replaced.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed meat market employee wearing a watch. CDI- Employee removed watch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers needing cleaning of dust build up above meat market saw and cutting table.

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 a few areas of floors under racks needing better cleaning in walk in freezer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed QUAT sanitizer in a spray bottle that was labeled glass cleaner. CDI - bottle was voluntarily discarded. 7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored on the prep table while meat is being cut beside it. CDI - sanitizer bottle was moved to a shelf below the table.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed a dead battery in the thin probe thermometer. CDI - a new battery was provided during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed crab cakes, crab meat, salmon and tuna above 45F in the meat case. CDI - ice was added to the items to rapidly cool. Maintenance has been contacted about the cooler.

4-501.11 Maintain equipment in good repair. - Observed an ambient air temperature of 47F in the meat case; maintenance has been contacted. Facility is holding items on ice. Verification required 4/15/2017 |

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a hose nozzle in the handsink. CDI - nozzle removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up throughout department, including but not limited to tracks of meat display case, non-food contact surfaces of equipment and walk in shelving. Clean. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in tracks of meat display case. 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 oyster batch had been split (half in walk in cooler, half in display case). Display case oysters did not contain shellstock tag for batch. CDI- PIC provided second tag from batch's box for display case. Also observed, facility has retained shellstocks tags in chronological order from begining of year, however last tag retained has date of 11/26. Return Visit (VR) required. Shellstock tags must be retained for 90 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microwave to have food debris build up and odor. CDI- Department manager washed, rinsed, and sanitized microwave interior.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean on the clean side drainboard of 3 comp sink. CDI by wash, rinse, and sanitize. Observed food debris build-up on 3 compartment sink. CDI by wash, rinse, and sanitize.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed saw meat slicer not used since last night with visible meat debris. CDI by breaking down to begin cleaning and sanitizing procedures.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris under the grates of the packaged meat cases.

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. -PfObserved the tags for the little neck clams and oysters not stored with the shellstock. CDI- tags were stored with the used shellstock tags. These tags were removed and stored with the products inside the seafood case.

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 cubed "hot cheddar" cheese packaged from the supplier with a pack date but without a use by date. CDI- package was labeled not for use. PIC will contact the supplier to determine the use by date and discard if the product has been stored beyond the use by date. Product may be used if not stored beyond the sell by date.

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 food and debris in the following areas: meat and seafood case sliding door tracks, around the microwave, under storage racks of the aisle cases under the spiral ham storage, raw pork roast section, chicken legs and packaged hot dogs.

3-305.11 Food Storage-Preventing Contamination from the Premises - CProtect all food while in storage. Observed a container of lobster left uncovered inside the walk in cooler. CDI by covering.

4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain all equipment and utensils in good repair. Observed white trays used to store packaged meat cracked and chipped. According to the PIC the trays are on order. Future violations will result in point deduction.

3-203.12 Shellstock, Maintaining Identification - PFThe date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed some shellstock tags without dates recorded on the tags. Tags with the dates recorded occurred before 1/30/14 but after this no dates were recorded. According to the PIC tags are only filed after the last container has been sold. RVR- A follow up will be required to ensure that the dates are being recorded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PFood contact surfaces shall be clean to the sight and touch. Observed dried seafood debris left on a metal strainer and metal bowl stored on the clean drainboard as cleaned. Observed a meat slicer component stored on the clean drainboard as clean with dried meat debris. CDI- All were removed and placed into the wash vat of the 3 comp sink to be re-washed.

2-303.11 Prohibition-Jewelry - COnly a plain ring/wedding band may been worn by food employees while preparing food. Observed a food employee preparing meat with a watch on.

4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain equipment in good repair. Observed leaking around the 3 comp sink faucet in two different sections. Observed the hot water faucet handle missing at the mop sink.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain all equipment clean. Observed meat and seafood debris build up inside the meat case sliding door tracks. Observed trash and other debris under the grates of the frozen seafood stand up case and the aisle seafood bunker.

3-203.12 Shellstock, Maintaining IdentificationThe date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Observed the only tags kept missing date when the last shellstock was sold.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed meat debris left on the saw and cuber blades from the night before. All were cleaned onsite.

3-305.12 Food Storage, Prohibited AreasFood may not be stored under leaking water lines or under lines in which water has condensed. Observed raw fish stored under a leaking water line/drip pan inside the display case. Observed water leaking directly on the raw fish. The fish was voluntarily discarded.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed water leaking from the drip pan of the seafood display case. Unit was called in for repair.