FRESH MARKET #104 SEAFOOD, THE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for one hand sink. CDI - Manager supplied during inspection.

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 missing dates for a few shellstock tags and several kept out of chronological order. CDI - Tags were sorted to the correct order. EHS and managers discussed using a better container or folder for keeping tags in order.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored above cooked crab and butter pads in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 44-47 degree salmon and crab cakes due to an open seafood department display door. CDI - Items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open boxes of food on the floor of the walk-in freezer.

REPEAT 4-501.11 Maintain equipment in good repair. Observed two cracked seafood case doors that were being held together with tape. Observed a large build-up of ice in the walk-in freezer due to an issue with the door.

REPEAT 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 green residue or algae forming under the tape that is holding the cracked seafood case doors together.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 3 brooms and a dust pan blocking / leaning against the prep kitchen hand sink. CDI - Items were removed.

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 thawed tuna inside of intact ROP packets with a label instructing users to remove while thawing.

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

4-501.11 Maintain equipment in good repair. Observed a cracked seafood case door that was being held together with tape.

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 green residue or algae forming under the tape that is holding the cracked seafood case door together.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 3 brooms and a dust pan blocking / leaning against the prep kitchen hand sink. CDI - Items were removed.

REPEAT 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 missing dates on two shellfish tags for when the product was last sold. Observed a missing tag for clams on display. CDI - Clam tag was located and positioned with the clams. Manager educated employee on proper storage and labeling of shellstock tags.

3-DAY VERIFICATION REQUIRED 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 500+ ppm Quat sanitizer4 dispensing from the 3-compartment sink. Sanitizer will temporarily be diluted until the dispenser is repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor of the walk-in freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee with a long beard and no restraint.

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 clams in display case for sale with no stock tag attached too/in close proximity to product. CDI: Education provided and PIC located stock tags.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon plank being held above 41F. Product prepared 03.03.25. Same product prepared today, 03.06.25, was below temperature threshold as well as other TCS products in unit. CDI: PIC voluntarily discarded product.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed tuna thawing in sink- no cold running water, no bowl. CDI: Education provided and product placed into bowl under cold running water. 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 tuna thawing in sink in ROP packaging. CDI: Education provided and PIC removed product from packaging.

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 rust buildup forming on magnetic knife strip.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed plastic containers stored in hand sink. CDI: PIC removed containers. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large chunk of ice dumped into handwashing sink behind customer display counter. CDI - Ice was removed by regulator. -0 points-

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 retained for 90 days but without date on tag of when last shellstock was used or sold for two tags in January. All other shellstock tags were properly date marked showing improvement since last inspection therefore no escalation of points. CDI - Shellstock tag procedures were reviewed with PIC. Recommend greater consistency with shellstock tag procedures. -REPEAT- -1 point-

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 no date marking for ready to eat seafood items in display case. PIC stated that all items except for seafood lasagna were prepared day prior to inspection but was not sure of prep date for seafood lasagna. CDI - Seafood lasagna was discarded. All other items were date marked with date of preparation. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags retained for 90 days but most without date on tag of when last shellstock was used or sold. Shellstock tags from month of August were properly marked but not month of September. CDI - Shellstock tag procedures were reviewed with PIC. Recommend greater consistency with shellstock tag procedures. -1 point-

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 tuna thawed in refrigerated prep room. CDI - Proper thawing procedures for ROP fish were reviewed with PIC. -REPEAT- -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple objects in handsink at seafood dept, blocking access. CDI- objects moved.

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 packages of prepped raw chicken stored on second shelf, above packages of prepped raw salmon/fish products. CDI- storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no date marking for any RTE foods at seafood display case (crab cakes, cooked shrimp, cold smoked salmon). Ensure these products are marked with date labels. CDI- products marked during inspection, PIC discussed with employees. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of glass cleaner stored on shelving directly above opened plastic to-go containers. CDI- chemical moved, PIC discussed with employee.

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 tuna marked to keep frozen until time of use, thawed in walk in cooler inside packages.

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 seal behind 3 comp sink with black/pink buildup, in need of cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bottle stored with chemicals, clear liquid inside. CDI- bottle poured out, PIC will ensure chemical bottles are marked.

4-501.11 Maintain equipment in good repair. Observed seafood walk in freezer not maintained in good repair, ice is building up between freezer and the wall, causing walls to expand and break tiles on other side. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in seafood prep room (specifically the individual red cut board) as well as the cutting board attached to the seafood display case with deep grooves, no longer smooth and easily cleanable.

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 paint chipping from ceiling of walk in freezer in seafood department. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on cutting boards during inspection. Ensure wet wiping cloths are held in sanitizer between uses.

4-501.11 Maintain equipment in good repair. Observed a corner missing from plastic sliding doors on seafood display case. REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in seafood prep room with deep grooves and staining, no longer smooth and easily cleanable. REPEAT.

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 area underneath cutting boards (the ones attached to seafood display case) with food debris buildup, in need of cleaning. REPEAT.

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 paint chipping from the ceiling of the walk in freezer, PIC stated a work order has been in for this issue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of shrimp holding above 41F in customer grab and go area. EHS observed shrimp just prepared in the cold prep room, placed directly into cold holding unit after preparation. CDI- shrimp brought back to walk in cooler to rapidly cool to 41F or below before placing in customer grab and go area. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready to eat section of seafood display case without any date marking on any of the products (tempura shrimp, cooked shrimp, coconut shrimp, crab cakes, lobster mac and cheese). Employee stated that products are typically dated with a piece of paper underneath the metal containers holding the product, but had not been properly dated today. All products will be held in facility more than 24 hours. CDI- products properly dated, discussed date marking system with employee and PIC. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shrimp prepared in cold room and immediately placed into plastic container and placed into cold holding customer grab and go area. CDI- shrimp brought back to walk in cooler to cool to 41F or below, discussed proper cooling methods with PIC and employee.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food stored on the floor in the walk in freezer.

4-501.11 Maintain equipment in good repair. Observed a large piece missing in the corner of sliding door behind seafood display case. PIC stated he is aware of issue and working towards getting door replaced immediately. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in cold room with deep grooves and staining, resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed under side of attached cutting boards behind display case with food debris buildup, ensure cleaning.

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 being retained after containers are used. A VR will occur no later than 4/14/21 to ensure shellstock tags are being retained properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed four packages of shrimp at 44-45F on the retail floor grab n go. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 RTE shrimp, crab cakes, salmon burgers, tempura shrimp, deviled crab, and salmon cakes all without dates that would be kept longer than 24 hrs. PIC stated deviled crab cakes have been in the case since yesterday. CDI- PIC properly dated all items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - REPEAT- Observed several wet wiping cloths stored on prep surfaces and not in sanitizer between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed shelving and display cases throughout the department in need of cleaning due to food debris and dirt build up. Clean as often as needed to prevent ad reduce the build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in the seafood prep room being blocked by brooms and cleaning tools. CDI- Cleaning tools were removed. -REPEAT-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed "clean" tongs with food debris. CDI- PIC rewashed the tongs. All other equipment and utensils were clean

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant spray bottles stored over single service to go containers. CDI- PIC relocated the disinfectant to prevent contamination .

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizier spray bottle at 0 ppm of quat. CDI- PIC remade the sanitizer and is now at between 200-400 of quat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service to go containers stored with the food contact surface facing upward.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board hanging over the warewashing sink heavily scratched and scored.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Equipment for cleaning floors blocking handsink. CDI- moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Prepared coconut shrimp meal above 41F. CDI- discarded shrimp meals voluntarily.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thermometer available. CDI- PIC brought new thermometer.C

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. More frequent cleaning of surfaces in seafood room needed.

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. Caulking at 3-comp sink supporting pink growth.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no disclosure of consumer advisory on smoked salmon. VR

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed shrimp improperly date marked. CDI - educated to begin dating items with a preparation date to begin keep more organized with date marking; food employees are unaware of time criteria of shrimp.

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. REPEAT VIOLATION. Observed dust build up on the fan cover in the walkin cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels in the papertowel dispenser at the handsink in the walkin prep room. CDI - provided papertowels for the dispenser.

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 build up on the fan cover to the condenser unit in the walkin prep room. Observed build up on the gasket to the walkin cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat at 0 ppm at the 3 compartment sink. CDI - PIC changed out the empty quat container with new quat container. Quat currently reading at 200 ppm.

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 dirty gasket to walkin cooler. Observed dusty fan cover to the cold unit in the prep room. Advised to keep clean.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed drain stopper and sponges stored in the handsink. CDI - removed itrems from handsink. Advised to store items else where; handsinks are only for handwashing.

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 VIOLATION. Observed shellstock tags not in order by date, and one tag missing a date label of the last shellstock sold from that bag. CDI - educated on keeping tags in order by date and to date label tags when the last shellstock from that bag has been sold.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored next to cooked ready to eat fish in the display case. Products were not touching. CDI - provided a divider between the products.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed no date marking for the ready to eat fish products at the self service bar. CDI - educated to provide a date label for the product that has been stored in the establishment for over 24 hrs. that is TCS. Provided date label for the products.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory for the Tuna Seaweed salad. CDI - provided consumer advisory for the product.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed dusty vent cover in the prep room. Advised to 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 REPEAT VIOLATION Observed the shellstock tags not in chronological order. Also, the tags did not state when the last shellstock from that container was sold. CDI - put tags in order by date; advised to mark date on each tag when the last shellstock from that container was sold. VR

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION Observed the AC vent covers with dust build up.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food debris in the handsink. CDI - educated employee about not dumping into sink and only using for handwashing; food employee cleaned and sanitized 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 the shellstock tags not in chronological order; tags were not labeled with the date the last shellstock was sold from that batch. CDI - food employee put tags in order, suggested to use a binder for better organizational purposes; explained importance of writing the date of last shellstock on the tag.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed that facility did not have thin probe thermometer to check temperature of thinly sliced salmon and cooked shrimp. VR

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility had quat test strips, but they are expired. VR

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed the fans on the ceiling have dust build up.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed condensation water leaking from piping onto fresh salmon and talipia; CDI salmon and talipia disacrded and maintenance was started during inspection.

3-501.13 Use approved thawing methods. Observed raw squid/calamari thawing in stand room temp water. CDI cool running water used to thaw.

3-501.13 Thawing - C; Properly thaw using approved methods. Observed raw tuna thawing in standing water.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring inside walk-in cooler having debris stored on floor.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap provided at hand sink closest to exit door in seafood area. CDI-soap provided.

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 No tags observed for mussels and oysters out for display in cold case. Also tags are being kept from previous batches sold but no date is being recorded on tag when last one sold from container. CDI-through instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy microbial and mineral build up in interior of ice machine. Ice is not used for direct contact with food but for cold display of packaged products.

6-502.12 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 heavy mildew/mold build up on floors and baseboards underneath ice machine.

Facility shall have employee with managerial control who is food safety certified . (2-102.12) No food safety certified manager on site during inspection.

Facility shall have employee with managerial control who is food safey certified. (2-102.12) No food safety certified manager on site during inspection.

Consumer advisory needed for raw or undercooked animal products. (3-203.12) Observed a raw tuna seaweed salad on cold salad bar for customer self service without a consumer advisory. . . Also observed consumer advisory for raw shellstock partially blocked by decoration. VR

A temperature measuring device with a suitable small diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible. (4-302.12) No probe thermometer available. Seafood dept is sharing an infared thermometer with meat dept. CDI-probe thermometer taken from another department in the store.

The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Facility has not been recording the day of when last shellstock was sold. CDI-through education.

Consumer advisory is needed for raw animal foods sold. Consumer advisory is needed for raw oysters. Consumer advisory posted on wall is incorrect and is also being obstructed from view. See rule 3-603.11 for instruction. CDI-through education.