HARRIS TEETER #472 MEAT/SEAFOOD

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 build up of food debris in drains and along floor edges underneath equipment. Observed standing water throughout the back room. Increase frequency.

3-203.12 (C)(2b) - Ensure shellstock from one tagged or labeled container are not commingled with shellstock from another container. - Pf - Observed mussels and clams stored on the same nondrained tray of ice in display case. - CDI - PIC removed clams to be stored on their own individual tray.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored as clean above three compartment sink with visible residue. - CDI - PIC moved dishes to three compartment sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed shelving 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 shell stock tags from August 2024-November 2024 with no dates recorded of when the last shell stock from the container is used. Ensure shell stock tags have date of last use from this point forward. EHS will follow up within 10 days to verify date of last use is being recorded correctly on the tags. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer with concentration of 0ppm at three compartment sink near seafood walk in cooler. CDI- PIC changed sanitizer bag and concentration was 200ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed smoked nova salmon and smoked bourbon salmon over 41F, see temperature chart. PIC verified that grab and go portion of case went into defrost cycle at 8:30am and got up to 50F. CDI- PIC voluntarily placed all foods in grab and go case into walk in cooler to cool. EHS was able to verify case was 41F and below before the end of inspection. 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 chicken breasts and beef steaks cooling in walk in cooler tightly covered with plastic wrap. Observed raw steak skewers put into display case to cool after being prepared. CDI- PIC removed plastic wrap from containers and moved steak skewers to walk in cooler to quickly cool. Display case and grab and go cases are not meant to cool, only to maintain temperature. Train staff accordingly. 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. Observed outside of ice machine flip door with black and pink buildup. Clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tile in supply closet. 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 raw oysters stored in display case without shell stock tag CDI- PIC placed tag with raw oysters 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 raw chicken breast and raw chicken wings cooling in walk in cooler tightly covered with plastic wrap. CDI- PIC removed plastic wrap. Ensure cooling foods are not covered to promote cold air to flow around product to remove heat. 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 .

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 missing and damaged wall tiles. Repair/replace. PIC stated that a ticket has already been placed to repair. 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 oysters stored in display case without tag. - CDI - PIC placed tag with oysters.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer concentrations of greater than 500ppm at three compartment sink. - CDI - PIC emptied half of sanitizer bay and refilled with plain water to dilute sanitizer concentrations to 400ppm. PIC agreed to utilize this method for mixing sanitizer until sanitizer dispenser can be repaired. PIC placed work order to have sanitizer dispenser adjusted. Follow up visit required. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in multiple display cases (see temperature chart). PIC voluntarily discarded all ready-to-eat items holding above 41F that had been in the unit for more than 4 hours. All raw products were moved to walk-in cooler to quickly cool. PIC agreed to discontinue use of units until repaired. - VR - Verification required within 3 days to ensure units are 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 .

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’d raw salmon thawing without the packing being cut open. - CDI - PIC cut all packages.

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 missing and damaged wall tiles. Repair/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. - Observed floors and walls in need of cleaning throughout facility, including walk-in freezer. Clean and increase cleaning frequency to maintain clean.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical placed inside of a secondary container without label present CDI- PIC corrected label during the inspection.

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 sauced ribs prepared this morning cooling in display case that was tightly packed with little air flow. Ensure that foods have proper air flow and space to properly achieve cold holding. CDI - PIC moved food to WIC to cool.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up in storage area with sliding doors under meat case. Observed dust and debris attached to vents inside of walk in cooler. Recommend a higher cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few knives stored as clean with food debris and residue still present. CDI: Knives were moved to 3-comp sink for W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11(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 meat trays with residue and debris on them stored as clean. REPEAT CDI: Soiled trays were discarded by PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility PICs did not have CFPM.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef over bacon strips on speed rack in WIC. Observed burgers on top of box of steaks in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 meat trays with residue and debris on them stored as clean. CDI - Dirty trays were discarded by PIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris build up in storage area with sliding doors under meat case. Needs cleaning.

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 steaks cut this morning cooling in display case that was going through defrost. CDI - PIC moved food to WIC to cool.

4-501.11 Maintain equipment in good repair. Observed piece loose on cutting machine was being held down with stickers. PIC stated a screw has been ordered to correct the issue. Needs repair and removal of stickers and sticker residue.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris around meat sealer area. Needs cleaning.

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: http://meck.co/FoodSafety. Observed trays of raw ground beef on top of trays of raw steaks. CDI - Raw ground beef was moved off of raw steaks. EHS discussed correct storage order with employees.

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 chicken kabob and ribeye at 45 F in meat grab n go. CDI - Ambient temperature of the unit is rising to 48 F. Food was moved out of the unit to cool in the WIC. Unit was going through a defrost.

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 debris on single service trays stored on shelves. CDI - Trays with debris were discarded by PIC. New system of gathering trays was discussed with PIC. REPEAT.

4-501.11 Maintain equipment in good repair. Observed door to seafood display case with broken corner. REPEAT. PIC stated a work order had been placed at the last inspection for repair but it has yet to be fixed.

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 missing tile on thin wall next to WIF.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility PICs did not have CFPM.

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 employee health policy missing nontyphoidal salmonella. CDI - EHS discussed changes to policy with PIC and provided updated Employee Health information.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw lobster and raw fish over precooked crab legs in WIC. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives at seafood area with food debris on them. CDI- Knives were moved to be cleaned at 3-comp sink.

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 debris on single service trays stored on shelves. CDI - Trays with debris were discarded by PIC. New system of gathering trays was discussed with PIC. REPEAT.

4-501.11 Maintain equipment in good repair. Observed door to seafood display case with broken corner and torn heat sealer pad. REPEAT. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulk at handsink has broken away.

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 build up on wrapping stations and in gaskets of display case.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PICs CFPM certificate had expired.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored in a way they became contaminated with debris.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad was torn. Needs replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak kabobs being held above 41F in front meat display case. CDI: PIC moved product to walk-in for rapid cooling.

3-302.11(A) Separate the different types of raw animal foods. -P Observed storage order items out of order on the display: ground turkey above ground beef, shaved beef below ground beef, whole packaged steak touching ground beef with no divider. CDI-PIC changed storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish display case out of temp. PIC knew the unit wasn't working properly and they been holding fish on ice until unit is fixed. EHS found catfish, salmon tuna, mussels, clams, all above 41F. Grab and go was holding crab cakes at 49F, shrimp at 44F, bacon at 47F. CDI-PIC voluntarily discarded everything that was made from yesterday and cooled everything made today. VR REQUIRED 8/20/2020.

4-501.11 Maintain equipment in good repair. Observed grab and go case and seafood display case not holding temp. PIC did not sign due to Covid protocols.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on the fans in the walk in cooler. Cleaning needed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed trays of raw tilapia and raw snapper next to each other in seafood display cooler at 60 degrees. Air temp in cooler reading 41 and below. PIC said fish had been placed in cooler less than 1 hr earlier. Reason fish was not cold could not be determined. PIC placed fish in walk in cooler to chill to 41 or below.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wrapped meat market trays stored on floor in storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed condensation collection tray above fish with a slimy build up, needing cleaning. Significant limescale build up on racks in seafood dept. walk in needs cleaning/ removing.

5-205.15 Maintain a plumbing system in good repair. Observed seafood handwash sink pipe and hosebib under 3 comp sink with bad leaks, needing 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 bags of raw mussels with tags from box they came in were not being kept for 90 days. Observed clam and oyster tags not being stored in chronological order. Will follow up that tags are being properly stored and retained for all fresh shellfish.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one package of chicken stored above a package of ground beef. CDI- Food arranged by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several meat trays in seafood and meat departments that had some food debris build up on them. CDI- Trays re-cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed packing material stored directly on the floor in the dry storage. CDI-product relocated to a shelf.

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 cleaning needed to floors in dry storage area and walk-in coolers.

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

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 several packages of opened stuffing not datemarked as required. CDI-packages datemarked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 150ppm. Manufacturer specifies a minimum of 200ppm. CDI by replacing empty sanitizer bag to obtain 200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the walk in seafood cooler shelving, meat glass display case and under a few grates inside the aisle case, dried food debris on drawer under the rolling cutting board, prep sink and drainboard and meat market side air drying shelving.

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 minor build up on the floor behind the ice macine and seafood side steamer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces under meat display case collecting debris and unnecessary storage.

6-303.11 Intensity-Lighting - C. Observed lighting in single-service container storage area out.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at handsink near walk-in freezer.

B3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly above ground beef. Observed cube steak stored above pork. CDI items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives stored as clean with debris. CDI knives taken to 3 compartment sink.

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 rice and stuffing mix not date marked. CDI items 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 stuffed salmon stored on floor in walk-in freezer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surface collecting food residue; shelves, walk-in freezer food, display cooler.

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 inconsistant date marking on ready-to-eat seafood items. PIC was unsure if items were labeled with discard date or date items were placed in display cooler. VERIFICATION REQUIRED.

4-502.11(A) Maintain utensils in good repair. Observed meat scrapper peeling.

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. -Pfl Obse; rved no saved mussel tags onsite. These are a shellfish and must have their tags saved for 90 days after sale along with writing the date of last sale on the tag. Observed current mussels in date and stored properly- VR in 10 days to verify correction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a package of raw bacon stored on top of a box of lunchables. Bacon discarded today.

x3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, cooked crab legs, and RTE stuffed mushrooms not properly date marked today. Dates observed were for discard by Tues. and Wed. and today is Thursday. PIC back dated these today. One set of cooked Crabs had been cooked >24 hours prior according to PIC. Recommend using a more secure date marking system that does not get rotated during cleaning and handling of that food.

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 outside of display cases on the cutting room side today. Observed build up on the seafood door walk in and seafood walk in racks. Observed dried meat and debris on the wrapping station today and build up on the cart and large metal pot. clean exterior of ice machine.

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. Repair broken tile in the meat cutting room. 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. Clean floor drains- build up observed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -Pl Observed raw pork stored directly on top of packaged ready to eat ham. Raw pork moved to correct today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat on the saw and cuber blades today and they were stored as clean. PIC cleaned and sanitized saw today and cuber blades sent back to be rewashed.

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 an open bag of cooked rice that is used in a stuffing that was not date marked. Back dated during inspection to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean seafood knives stored on a soiled knife holder- sent to be washed.

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 and in display cases. observed build up inside of the seafood walkin(on racks, doors, and walls). Be sure to clean display case handles as these can contaminate hands when opening these.

Observed build up inside and outside of the ice machine. Keep food contact surfaces clean to sight and touch. Employee asked to wash and sanitize properly to correct today.4-601.11 (A)

Observed the ice scoop stored on a soiled surface. Keep clean utensils stored on a clean surface.

Wash and sanitize the clean side drain board before using. Observed a soiled drain board today that was in use. Dishes moved today to be rewashed.4-501.14

Observed debris on the unused grinder blade and inside of the grinder today. PIC broke this down and sent to 3 comp. to wash rinse, and sanitize.Food contact surfaces must be clean to sight and touch.4-601.11

Observed stuffing used in the meat market today that were opened and not date marked. PIC stated that they had been opened on Wed. of this week and he date marked them to correct. All TCS foods held >24hours after opening/making must be date marked.3-501.17

Observed a meat cutter today that had a bracelet on. Food service employees are limited to single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed.2-303.11

Observed ice scoops stored on top of the ice machine today where it is not clean. store utensils on a clean/dry surface or in the product with the handle extended out.4-903.11

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. No one present with this certification today. Points will not be deducted until Jan. 2014.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by FCT. Observed ground beef stored over pork and beef steaks today. Ground beef must be cooked to 155F or more and pork and steak have a lower final cook temperature. Store ground beef below steaks and pork: and above chicken. Ground beef moved today.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved an open pack of wild rice that is a RTE product. This food was not date marked today and was discarded by PIC. Date mark any RTE food that is held for >24 hours after opening. Date marking sheet provided today.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface. Observed 2 knife holders that were soiled today and knives had contact with the soiled sections. Keep these clean to sight and touch.

4-602.13 Nonfood Contact SurfacesClean the wrapping station, underside of cutting boards, and the cutting board metal base- all had dried meat on them today.Clean the WIC floor.