HARRIS TEETER #204 SEAFOOD & MARKET

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed one metal bowl with build up being stored as clean on clean storage shelf. CDI: PIC returned item to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed two packs of chicken kabobs and one pack of steak kabobs above 41F stacked high in grab and go cooler. All other items in cooler measured 41F or below. CDI: PIC moved items to walk in cooler to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed utensils being washed in 3 compartment sink in which wash water measured 96F. CDI: PIC drained water and refilled with fresh wash solution measuring over 110F.

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 5 packages of ground beef being stored in grab and go cooler and one container of raw wings being stored in another grab and go cooler. All items were above 41F. See temp chart. CDI: PIC placed all items in walk in cooler to rapidly cool. Ground beef was placed in grab and go cooler 2 hours prior.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed several large trays being sanitized in 3 compartment sink in which quat sanitizer measured 0ppm concentration level. CDI: PIC drained sanitizer and refilled with quat sanitizer that measured 400ppm. REPEAT.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed wash solution in 3 compartment sink at 91F. CDI: Employee drained wash solution.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed several large trays being sanitized in 3 compartment sink in which quat sanitizer measured 0ppm concentration level. CDI: PIC drained sanitizer and refilled with quat sanitizer that measured 400ppm.

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: 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 . Observed seven packages of burger patties cooling in grab and go case in which PIC stated he packaged burgers and placed them directly in grab and go case cooler. Burgers were measuring 47F. Burgers would not have met cooling parameters without EHS intervention. CDI: PIC placed burgers in WIC to rapidly cool.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed an in-use knife being stored between cutting board and display case cooler in which food contact surface of knife was contacting display case cooler which had build up. CDI: PIC returned knife to be W/R/S.

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 two bags of single use trays being stored on floor in prep area. CDI: PIC placed single use trays on storage rack 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed broken handles on several sliding doors for display case cooler. Replace broken handles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed most of the raw food items in the meat display case cold holding with temperatures above 41F and certain raw items in the grab-n-go display case prepped today in to-go containers cold holding w/ temps above 41F ( see temp chart). All food items were within 4hr cooling parameter. -CDI-PIC placed all food items in WIC for rapid cooling. PIC understands not to store raw meats in display case until issue has been resolved , work order placed. Meat display case ambient temperature 41F but not consistent, all food items came straight from WIC before opening . Visit in 3 days. 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 .

3-501.13 (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 in running water. Observed many packages of ROP salmon being thawed in original box without bags being opened/slit created.-CDI- PIC was notified; bags opened.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers soiled in a brown box soiled with food debris/residue and water residue not-in use and w/ out being covered in original packaging. Observed a small amount of white foam trays soiled w/ raw food residue and build-up. -CDI-PIC voluntarily discarded of all 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 the interior surface of the storage cabinets below the meat and seafood displays case extremely soiled and in need of frequent cleaning.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a large amount of employee half and fully emptied soda bottles, full energy cans in plastic bags, empty water bottles and food being stored in the seasoning boxes in the Meat WIC, no contamination observed. Observed a half filled coffee cup on top of the weight machine; no contamination observed. -CDI-PIC voluntarily discarded food items and some items were relocating to employee rest area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.-Observed food debris in handwashing sink-CDI-PIC was notified and educated; hand sink was w/r/s.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed food employees actively sanitizing with a Quat sanitizer at 100 ppm. Per manufacturer, Quat sanitizer range is between 200-400 ppm.-CDI- PIC and food employee educated by EHS; Quat sanitizer water changed and proper range of 300 ppm achieved. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed all cooked TCS food items in seafood display case ( cooked crab legs, cooked shrimp and cooked crab cakes) with no date marked .-CDI- PIC was notified; Food items placed in display case this morning; date marked with proper date. Verification w/ in 10 days. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed many packages of ROP salmon being thawed without opening bag.-CDI- PIC was notified; bags open.

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 one package of ROP salmon being thawed without opening bag. CDI PIC Opened bag.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used to trim meat products stored in gap between unit and cutting board.

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.

3-501.15 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 ground beef burgers cooling in display case and while tightly wrapped customer grab-n-go case. Per PIC, burgers were placed in units about 20 mins prior to EHS arrival. - CDI - PIC moved burgers to WIC to quickly cool. EHS observed items cooling at proper rates once moved. Ensure items are cooled in WIC/WIF prior to placing in display or grab-n-go units. 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. - Observed food residue and debris on display case sliding doors. 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. 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 . Observed dried meat residue on the meat saw on interior of compartment. CDI - Employee began cleaning saw properly.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in crevice between cutting board and the side of the meat display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, hamburger, chicken kebabs, chicken wings, and chicken breasts in display at > 41F. PIC stated items had been placed in unit about 45 minutes prior to inspection. CDI - Items were moved to WIC to rapidly cool down. Observed grab and go section of meat display (see above) containing packaged chicken wings, Cajun chicken breast, bacon wrapped peppers, and chicken cordon bleu at >41F. CDI - PIC stated items were there overnight. PIC temped all items in unit. Items above 41F were voluntarily discarded, items below 41F were moved to another cooler. A VR will be conducted within 3 days top verify unit is holding food <41F. - 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: 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 beef patties recently prepared stacked directly on top of each other causing them to cool at a slower rate. Ensure that foods have the proper air flow to cool at a faster rate.

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 foods inside of the display case held above temperature. Foods include steaks and shrimp. Display case was undergoing defrost mode. Foods were placed inside of walk in cooler to be brought down below temperature threshold.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed soiled bone-in meat blade. CDI - Machine broken down and thoroughly cleaned during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed bottle of multi-surface cleaner stored on shelving unit above containers of food seasoning. No physical evidence of contamination observed. CDI - Product relocated to chemical storage area.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed x1 dead fly on food wrapping table. CDI - Removed.

REPEAT: 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed soiled single service meat trays stored on wall mounted shelving. CDI - Trays voluntarily discarded. EHS discussed with PIC about keeping trays inside their sleeves to prevent contamination.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been re-sent to the verified email address on file.

REPEAT: 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed soiled single service meat trays stored as clean. CDI - EHS discussed with PIC about keeping trays inside their sleeves to prevent contamination. Trays voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed non-functional trash baler at back of facility. PIC states that a work order has been made and facility has received a 2 week delay on repairs due to their service technician having COVID. Also observed hole on left seafood cooler door. PIC stated that a work order for a replacement door has been placed.

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 seafood/meat display cases containing residue and buildup on door seams. Also observed black and green build-up on interior wall of ice machine. Recommend higher and thorough cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piles of cardboard boxes stored on floor beside recycling and waste receptacles.

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 thorough cleaning needed on flooring inside walk-in freezer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ribeye cold holding above 41F at meat display and front display. Employee states items were just prepared. CDI, items placed in walk in to cool.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed soiled single service meat trays stored as clean.

3-501.13 Use approved thawing methods. Facility not thawing fish according to instructions. Cut slit into package when thawing.

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 tags being kept for the oysters. VR to be done by 11/26/20 to verify that they have started keeping the oyster tags as of today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two trays of crab cakes, raw shrimp, catfish, swordfish, haddock, boneless ribeye, bone in ribeye, NY strip, and patties in meat case maintaining temperatures above 41F. Also observed ground beef in grab n go unit at 44F. Item just prepped. Ambient air temperature of meat case is reading 41F-43F. CDI - All items taken to WIC for cooling. PIC called for repairs on unit. It should be repaired today. VR to be done by 11/26/20. No signature needed due to COVID-19 guidelines.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed Qac sanitizer in spray bottles measuring at 0ppm. EHS did not observed employees using spray bottles to sanitizer during time of inspection. CDI, EHS edcuated employees and sanitizer bottles were refilled with fresh sanitizer from 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several raw meats cold holding above 41F in display case. CDI, raw meats were moved to walk in cooler to rapidly chill.

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 red liquid on floor in meat department walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI- Provided.

3-501.13 Use approved thawing methods. Salmon not slitted when thawing.

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 tags not stored in chronological order. Also observed several tags not marked with sell by dates. VR- Pic stated that they will organize tags and back date their system to be able to track all missing sell by dates from the tags observed and mark them as needed. -1 point.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed weak quat sanitizer in 3 comp sink and in sanitizer bottle. CDI- Sanitizer was remade and dispensed at an adequate amount for correction. Ensure quat sanitizer is at least 200-400 ppm unless specified different by provider. -1.5 points. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed heavily soiled cutting boards and utensils at prep station in the meat market. Food employee stated that they clean in use food contact surfaces at least once a day. Ensure that in use food contact surfaces are cleaned as frequent as every 4 hours. CDI- cutting boards and utensils were moved to the sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged hamburger meat stored in the market area in push car at >41 degrees. Observed lobster tails in cold hold display case cold holding above 41 degrees along with salmon in the bottom reach in of that same unit. CDI- Food items were moved to walk in cooler/freezer to aggressively cool. Ensure that foods are being properly cooled prior to being installed inside of the seafood case. 0 points due to all temps being under 45 degrees and this being the first cold hold violation since 1/1/19.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed chicken being in direct contact with the walk in cooler floor. -1 point.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service articles in direct contact with the floor while water was present. Keep single service articles uplifted off the floor to better prevent contamination from the facility. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw hamburger particles on the ice machine display door. Observed heavily soiled prep surfaces throughout. -.5 points.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed food employee working with 3 comp sink with gloved hands and then use the same gloved hands to cube and wrap raw meat. CDI- PIC was informed and educated on when to wash hands and change gloves. Hands were washed and gloves were changed. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pre-cooked shrimp was cold holding in Cold hold display case at >45 degrees. CDI- Foods were placed in the freezer so that they can aggressively cool. Ensure that thawing foods temperatures are checked prior to being placed for cold holding. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Department was missing thermometer used to take internal food temperatures. CDI- PIC installed thermometer during the course of the inspection. 0 points

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove old food debris located in the interior gasket of the cold hold raw food display case. 0 points

6-501.12 Cleaning, Frequency and Restrictions - C Remove black mold from caulking associated with the 3 comp sink. Repair pitted floor in walk in cooler. 0 points. General Notes: Recommend detailing the interior of the ice machine. Observed brittle parts interior of the equipment present when heavily wiped with a cloth. Ice in ice machine is not used for ingredient purposes.

3-202.18 Obtain shells tock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed shell stocks scattered in folder they were kept in. Ensure that all shell stock tags are stored in chronological order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ice machine interior contained mold buildup. Ensure that all food contact surfaces are be cleaned as frequent as every 4 hours. CDI- Food employee sanitize3d ice machine and other food contact surfaces as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw beef and chicken being stored in the cold hold display case above 50 degrees. Also observed raw beef on prep surface at 50 degrees plus. CDI- PIC placed out of temp foods in walk in cooler to aggressively cool.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Digital thermometer onsite was out of calibration by 3 degrees. CDI- PIC has multiple thermometers in place and will discontinue the use of uncalibrated thermometer.

3-302.15 Wash fruits and vegetables prior to use. Observed avacacados stored in cold hold unit with stickers still on them. General Comment: Keep state letter approval for sushi rice readily available.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at meat display case in need of replacement or resurfacing.

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 floors with large pits in need of repair.

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 shellfish on display did not have tag with product . CDI Product tag obtained from open bag in walk in and placed with shell tag. Advised to request more than one tag since both bag and open product must have tags. verification required.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Nova cold smoked salmon packaged on site in need of parasite destruction letter observed none available. CDI letter provided by end of inspection.-0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board in need of replacement or resurfacing.

. 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 green material on door frames of meat case which may be the insulated doors leaking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed numerous cutting boards in need of replacement and or resurfacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of meat display cases in need of cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - store raw animal food so that cross contamination is prevented. OPserved raw chicken boxes stored with package of produce in walk in cooler that operator stated was deli items. Observed package of italian sausage stored on box of raw chicken. CDI, food relocated for proper storage.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P - Observed cubed steak equipment and meat slicers accumulating food debris and soil. Observed sticker residues on large packing container. CDI by instruction.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed small diameter probe thermometer not working. CDI, PIC provided a functioning thermometer while on-site.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed ice machine with rust inside unit and some damage. PIC stated that they placed a request to purchase a new ice machine. Observed door hinge broken at walk in cooler door.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil residues accumulating on shelving in prep area. Observed door tracks accumulating soil in display case.

2-301.14 When to Wash - P - Wash hands before donning gloves. Observed food employee not wash hands between changing gloves. CDI by instruction. 2-301.12 Cleaning Procedure - P - Use proper procedures when washing hands. Observed a food employee not vigorously rub for 10 to 15 seconds when washing hands and proceed to turn faucet off with their bare hands after hand washing. CDI by instruction.

3-203.12 Shellstock, Maintaining Identification - PF - Shellstock tags shall remain attached to the container in which shellstock are received until container empty. Observed clam tag removed from container of clams. The date the shellstock are sold shall be recorded on shellstock tags and stored in chronological order for 90 days. Observed some shellstock tags not dated with the date shellstock is stored and tags not stored in chronological order. CDI by instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food contact surfaces shall be cleaned at required frequency. Observed ice machine soiled with rust. Repeat. Properly wash food contact surfaces. Observed packing container washed by being sprayed with multisurface and glass container but not properly washed, rinsed and sanitized. CDI by instruction.

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 pre-cooked shrimp, crab cakes and lobster not date marked in walk in cooler. CDI, operator voluntarily discarded lobster and crab cakes. PIC stated that cooked shrimp was open at 4pm the prior afternoon and date marked container.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Single-service articles shall be stored in original plastic packaging so contamination of items are prevented. Observed single-service trays removed from plastic packaging and some stacks of trays contaminated with meat debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed rust developing inside ice machine.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed debris and soil accumulating on rack below display case.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Food equipment shall be cleaned at required frequency. Observed ice machine with soil and rust on side of unit. Repeat. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed meat saw stored as clean but soiled with food debris. CDI by instruction. Clean. Repeat.

3-307.11 Miscellaneous Sources of Contamination - C- Protect food from cross contamination from miscellaneous sources of contamination. Observed pork and ground beef being packaged at the same time and being stored together after packaging complete.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean single-service articles in clean, dry areas. Observed a soiled single-service tray stored on storage rack with clean single-service articles.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil and debris accumulating on shelf below refrigerator display units.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shield missing and light unprotected and not shatter-proof or shielded in display unit.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over beef and raw ground beef stored over whole muscle steak on cart. Observed box of chicken stored with other meats on pallet in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed 2 meat saws and meat grinder stored as clean according to operator but soiled with meat debris. CDI by instruction, equipment broken down and guards removed so employees can clean equipment prior to use. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean ice machine according to manufacturers recommendations or at least enough to prevent an accumulation of soil. Observed ice machine accumulating some rust on inside of unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic trays wet stacked on clean drainboard of 3 compartment sink. Repeat.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service in original plastic packaging and so that contamination is prevented. Observed some styrofoam trays stored in facility that had residues over meat prep tables.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed food debris and soil accumulating inside display case equipment and on shelving throughout facility.

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

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in seafood cooler and the walk in freezer. Replace gaskets. Observed a prep table propped up with Styrofoam. Use something that is not absorbent.

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

7-201.11 Store toxic materials to avoid contamination. -P. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf. Opened bottle of rubbing alcohol stored on top of single service trays used to package raw meats/ seafood. CDI- verbal correction to operator Joe Zumbo, storage corrected. Verbal advisement to use only food contact approved chemicals.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Digital ambient air thermometer damaged and not providing any reading for air temperature in glass front display case. CDI- verbal correction to repair; thermometer replacement.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with facial hair/ beard wearing hair restraint, but no beard restraint. CDI- verbal correction.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed several dirty knives stored as clean with meat debris. PIC removed.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency

MAintain proper storage of all chemicals. Observed bottle of window cleaner (blue liquid) stored on shelf with single service containers used for raw meat packaging. PIC removed.7-201.11 Separation-Storage

Maintain all storage shelving under raw meat display clean. Observed pieces of raw meat on shelving. 4-602.13 Nonfood Contact Surfaces

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken set out and not actively being worked with to be out of temperature. It was found to be 49F in some parts of the food. -CDI Item was discarded. Cold hold items must be 45F or less.

3-307.11 Miscellaneous Sources of Contamination - C Observed food items to be thawing in the middle vat of the 3 compartment sink. This sink had soiled items in one of the other vats at the time and is intended as a utensil washing sink. Do not thaw items in the utensil sink, all food must be handled in the food sink. -CDI Items were moved to the food sink.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Stacked single service trays on one side of prep table not protected during storage. CDI- Protect single service trays; maintain inverted.

4-302.14 Sanitizing Solutions, Testing Devices - PF. Testing strips provided by operator; Joe Zumbo, located in the meat department were faded, damaged, and discolored. CDI- Operator replaced test strips.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried residue and debris in lower case on saw being stored as clean, standing water with debris in it at the microwave area also advised as stored clean, and dust build up on fan shields over prep area. Cleaning is needed in all areas.