HARRIS TEETER #258 MEAT/SEAFOOD

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf- Observed no V&D cleanup procedures. -CDI- EHS provided a copy. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf./5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed notebook stored on top of handsink and price gun stored inside of handsink. -CDI- PIC removed items. -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 2 tags with no last use date recorded, harvest dates 4/23/26 & 4/30/26. -CDI- PIC properly date marked items. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items above 41F in consumer grab and go in front of deli case and some items in deli case above 41F. Refer to temperature chart. -CDI- PIC placed raw items below 45F in WIC to cool back down and discarded other items. **3 DAY VERIFICATION REQUIRED** -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 .

3-501.15 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 consumer grab and go in front of deli case. -CDI- EHS educated PIC on proper cooling methods and items placed in WIC to cool back down. -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) Store cleaned equipment, utensils, linens 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 clean cutting boards stored on handles of thaw sink, leaned against wall. -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 dust build on fan covers. Increased and more thorough cleaning frequency recommended. -0-

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 walls in need of cleaning near handsink and 3-comp sink. Observed dark buildup on wall near 3-comp sink. Increased and more thorough cleaning frequency recommended. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in 3 compartment sink at <100ppm. Utensil was observed in sanitizer. CDI - PIC had new solution prepared at proper concentration. - 1.5 - 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 a tray of raw chicken kabobs being stored above a tray of raw beef kabobs on speed rack in walk in cooler. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a stack of burgers and a tray of steak both being held at 45F in meat display case. CDI: PIC stated items were placed in unit approximately 1 hour prior and moved both to walk in cooler to rapidly cool.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being stored on prep counter in which most of label was worn off of bottle. CDI: PIC voluntarily discarded bottle.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a spray bottle of food oil being stored on prep counter in which label was worn off and illegible. CDI: PIC marked spray bottle with a sharpie.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed sheet tray of raw onions and peppers stored beneath trays of raw chicken and raw beef on speed rack in walk-in cooler. EHS directed PIC to store raw vegetables above raw meats moving forward. - CDI - PIC labeled sheet tray for use with raw chicken only. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 on the exterior of display cases and on tracks of sliding doors. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed small leak at faucet of three compartment sink. 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. - Observed damaged floors throughout facility. Repair or replace. 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 floors in walk-in cooler in need of cleaning. 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 shell stock tags for oysters and clams stored beneath the front counter scale that did not have any dates recorded on them. 10 day VR to observed continued compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed containers of cooked Cajun shrimp and cooked garlic shrimp in the grab and go case at temperatures of 45F and have been stored out of temperature for longer than 24 hours. - CDI - PIC voluntarily discarded shrimp containers. Remainder of TCS items stored in case observed at proper temperature. EHS believes issue to be behavioral and not mechanical. 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 .

3-501.18 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 the wrong dates on the display cards for the cooked crab cakes and cooked Cajun and garlic shrimp stored in the refrigerated display case. Dates posted read 11/27/24 and 11/11/24. PIC stated they were incorrect and everything in the display case was changed on 12/6/24. - Observed multiple containers of smoked salmon bearing incorrect date labels. Prep date showed 12/6/24 but the discard date was 12/13/24, which totals 8 days. CDI - PIC re-dated the crab cakes and shrimp with proper dates. Smoked salmon containers corrected with accurate 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - Observed the floors throughout the meat department to be peeling, leaving them no longer smooth nor easily cleanable. 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 the walls throughout the meat department to be covered in an accumulation of grime.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed clear bags stored in handsink near WIC. - CDI - PIC removed bags from handsink.

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 dated but not stored in chronological order. - CDI - PIC reorganized tags to be in chronological order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed display case holding raw TCS items above 41F (see temperature chart). Per PIC, items had been in cooler since 7-8AM. PIC moved items to WIF to quickly cool. Emergency work order placed. - 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 .

4-602.11 (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. Employee asked how often cutting boards are cleaned once they begin using them. Employee stated that they are not cleaned until end of day. Air temperature of prep area was measured at 57F. In-use utensils and cutting surfaces must be washed, rinsed and sanitized at least every 4 hours if ambient temperature of prep area is more than 55F. If prep room is 50-55F, then cutting boards and in-use utensils only need to be cleaned every 10 hours. CDI - Employee educated and will wash, rinse and sanitize knives and cutting boards at 12PM. 0 pts. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Precooked seafood (snow crab, crab claws, blue crabs, crab cakes) were missing date labels. TCS ready-to-eat foods must be labeled with prep date if held for over 24 hours. CDI - Employee placed date labels on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 Pork chops, marinated beef ribs, and hamburger patties measured 44-46F in display cooler. Employee stated they were cut in the last hour and placed in case. Use walk-in cooler to cool TCS foods. CDI - Items moved to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Clean area below display case. 0 pts.

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 in chronological order. -CDI- PIC placed tags in chronological order. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed beef florentine, beef kabobs, chicken wings and breasts in meat display case above 41F. Observed chicken stir fry, chicken kabobs, bacon wrapped jalapenos and seasoned chicken breast in retail case above 41F. Observed raw salmon and cod in seafood retail case above 41F. Refer to temperature chart. PIC moved items to freezer to cool foods. **EHS WILL RETURN 7/14/2023 TO VERIFY** 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 ribs, RTE shrimp and seasoned chicken breast prepared today and placed directly in display and retail cases above 41F, without cooling. -CDI- PIC moved items to WIC to facilitate rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 dust buildup on vent fans in WIC and food prep 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 ground beef stored on top of pork and beef steaks. CDI- Items removed. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ban saw in need of cleaning. Ban saw broken down to be cleaned. 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 .

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 that date label wheels in need of cleaning. Observed sliding door frame for meat case in need of cleaning.

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 packs of salmon holding above 41F in the grab and go area. Fish had been in the unit since yesterday. CDI- Items discarded.

4-501.11 Maintain equipment in good repair. Observed plastic sliding door of meat case broken. Get fixed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan to PIC.

5-205.11 (A),(B) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box stored in the handwashing sink. CDI- Removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea policy. CDI- EHS emailed copy to PIC.

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 shell stock tags without dates and out of order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ban saw stored as clean with chucks of meat debris. CDI- Ban saw broken down and cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp in the grab and go case holding above 41F. CDI- Shrimp taken back to the walk in cooler to cool.

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 items soiled with blood splatter. CDI- Single service items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab cakes holding above 41F in the cold case. CDI- Crab cakes placed in the walk in cooler to cool down.

2-103.11 (M) Person in Charge-Duties - PF Observed PIC unable to demonstrate knowledge of reportable foodborne illness and symptoms during inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed steaming pan left inside steaming microwave with food residue and standing water from previous use Recommend wash,rinse,sanitize after every use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up along upper light guards in the meat display case.

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 his hands and then turned off the faucet with his bare hands.CDI-Stop employee and showed him the proper way to wash his hands. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed soiled saw blades with leftover meat residue stored on the dish rack as clean. Also observed soiled black trays stored on the dish rack as clean. CDI-Blade and trays moved to 3 compartment sink to be wash, rinse,and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the tracks of the display case and the outside the display case.

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 and turn off the faucet with barehands without using a wipe cloth. CDI. Showed employee the cleaning procedure. Employee washed hands appropriately in future. 2-301.14 When to Wash - P

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 crab legs and shrimps without proper date mark. the date mark stated wednesday through out the shelve and employee mentioned it was an error today. CDI. ensured the food was date marked.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thermometer with no batteries in it. CDI. PIC replaced the batteries.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clean dishes on the shelve. CDI. PIC removed the dishes to the air drying drain board.

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 microwave, meat saw base, and cutting board. Informed PIC to ensure the equipments are cleaned after use and at required time frames.

At mop sink, the atmopheric vacuum breaker is inefficient due to the stop valve installed downstream of it. An additional hose vacuum breaker is required to be installed below the stop valve between it and the gray fill hose. CDI The PIC will get the additional vacuum breaker installed. 5-202.14 Backflow Prevention Device, Design Standard - P

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs food safety certification expired in May 2019.

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 stuffed flounder at 45F cooling in customer case underneath seafood display. CDI- items transferred to walk in cooler for cooling. Cool foods to 41F before offering for sale to customers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the back sides of the handwashing sink knobs at both hand sinks. Improvements made to cleaning since previous inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leaking plumbing at a hose connection underneath the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up inside display coolers on inside top surface. observed food debris build-up on cuber housing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up inside display coolers on inside top surface. observed food debris build-up on cuber housing.

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 build-up on cooling unit fan covers in meat cutting area.

4-204-112 Temperature Measuring Devices-Functionality - PF observed probe thermometer with a dead battery. CDI added new battery.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on inside of meat and seafood display cooler. observed build-up on wrapping machine station. observed dust build-up on floor display cooler intake vent.

3-305.11 Store food in a clean, dry location, not exposed to contamination. observed water dripping onto tray of shrimp in display cooler. condensation tray is overflowing onto food. CDI - Shrimp discarded by PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on wrap machine, display cooler door tracks, microwave oven.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on meat cuber blades and inside bin holding cleaned equipment components. observed used gloves stored on cleaned items at clean side of 3 compartment sink. CDI by sending soiled items back to wash. CDI by discarding gloves and sending items back to wash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on nfc surface of microwave. **observed abnormal temperature readings in walk-in cooler of 45-45.5F. all tcs foods observed below 45F. instructed PIC to monitor temperatures in walk-in cooler in meat market.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P observed dried meat debris on meat saw machine. CDI by wash, rinse, and sanitize. Clean equipment at least every 4 hours.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris/residue on display cooler door tracks. observed food residue build-up in microwave oven. observed heavy food debris build-up on wrap machines.

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 build-up on cooling unit fan covers.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, and rinse using running warm water -P Observed food employee wash hands for less than 5 seconds. CDI - educated food employee to propely wash hands with soap and warm water and scrub for 15 seconds.

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 in february not in chronological order and observed a two tags without a date written on the tag that the last shellstock was sold from that batch. CDI - educated importance of staying organized and writing date of last shellstock sold from that bath and keeping the tags in chronological order.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust build up on vent covers.

7-201.11 Store toxic materials to avoid contamination. -P observed window cleaner stored with single service foam trays. CDI moved to chemical storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in display coolers and cooler door tracks. observed food debris build-up on wrapper machines.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage areas under meat display cases to have build up. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat wrapping station to have build up. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lobster, shrimp and tilapia holding on "bakers rack" in meat department above 45 F (see temp chart). CDI- Items were placed back into the walk in cooler to cool to 45 or below.

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 tag missing from one container of oysters. Shellstock had been divided and half the batch was in the meat case. Tag had been placed on batch in meat case and second tag had been destroyed in shipping. CDI- Shellstock tag was photocopied and copy was placed on halfed batch in walk in.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic, single-service bags stored in the handsink near walk-in. CDI-Bags were removed from handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microwave to have debris build up on interior. CDI-Debris build-up removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic single-service crab leg bags stored in handwashing sink. CDI-Bags removed and placed in proper storage area.

4-501.11 Maintain equipment in good repair. Observed meat wrapping pad to be split and in need of repair or replacement. Repair or replace.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried blood left on two plastic trays stored as clean. CDI by removing to be re-washed and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris in between the sliding door tracks for the display case. Observed build up under the aisle case grates and frozen seafood case. Observed build up in the milk cooler area.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bins at either handsink. PIC ordered.

6-501.12 Cleaning, Frequency and Restrictions - C Observed build up on the walk in freezer floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved meat debris left on the cuber blades and cuber cover. CDI removed to be soaked, wash, rinsed and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved no date marking system being utilized for the ready to eat crab cakes stored in the display case. According to the PIC these items may be stored for up to 2-3 days. CDI by utilizing dial tags signifying day of discard.

3-203.12 Ensure that the date when the last shellstock from the container is sold or served be recorded on the tag or label. Observed a stack of shellstock tags from June without date recorded that the last shellstock was sold or served. CDI, process being started on site.

4-501.114 Maintain sanitizer available for use and at the proper concentration at all times. Observed no sanitizer available for use upon entry into the meat department. CDI, quat sanitizer made up from 3-compartment sink on site. - P

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils maintained clean - C. Observed build-up on inside top part of meat display case. (Cleaned during inspection).4-602.13 Nonfood Contact Surfaces maintained clean - C. Observed fan covers inside walk-in cooler with dust.

4-201.11 Equipment and Utensils-Durability and Strength - CMultiuse food contact surfaces shall be smooth and free of damage like cracks so that they are easily cleanable. Observed plastic meat scrapers with damage causing meat debris to get caught in between crackes in the surface.Advised to also seal the gaps in the sliding door tracks to facilitate cleaning the sliding door tracks on the meat cases.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CNonfood contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. Observed meat debris in the corners of the sliding door tracks of the meat cases. Also observed debris under the grates used to store frozen and fresh packaged meat/seafood.Observed a build up of debris in the condensate drip pan inside the meat case used to store uncovered meats.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was knowledgeable about symptoms to report but still needs improvement on 5 diagnoses. An educational handout was provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must clean to the sight and touch. Observed dried food debris left on metal bowls stored as clean.

7-102.11 Common Name-Working ContainersProved a label with the common name on working chemical containers. Observed a single spray bottle with water not labeled.

2-402.11 Effectiveness-Hair RestraintsProvide effective hair restraints. Observed employee preparing food without a beard restraints. A beard restraint was provided.