HARRIS TEETER #474 MEAT/SEAFOOD

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC not able to answering EHS’ questions about foodborne illness. -CDI- EHS educated PIC. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed shellstock tags not stored in chronological order. -CDI- PIC corrected. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw pork and raw ground meat (such as sausages and hamburger patties) stored over whole meats on speed rack. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw oysters sitting out at ambient air at 48F and raw ground beef sitting out at 46F. -CDI- PIC placed items in WIC to cool back down. **REPEAT** -1.5- **POINTS NOT ESCALATED DUE TO PREVIOUS COLD HOLDING VIOLATIONS BEING CORRECTED** 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 .

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./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 food splash on clean single-use/single-service trays due to them being stored out of plastic wrapping. -CDI- EHS educated PIC about proper storage and PIC voluntarily discarded items with food splash. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residue on NFCS of meat grinder and knife stored as clean. Observed dust buildup on vent fans. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboards in WIF in poor repair. Observed flooring in need of repair near WIF door. Observed tiles coming off on wall/near baseboard near WIC door. Repair. **REPEAT** -0.5- 6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed ice machine, steamer and other items no longer in use. Remove.

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 burger patties over raw whole muscle beef in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in consumer grab and go area above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in mop sink area. -0-

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking and standing water in dishes stored as clean. -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at display case in need of resurfacing or replacing due to multiple deeps cuts. Resurface or replace. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust buildup on on vent fans. Increased and more thorough cleaning frequency recommended. -0-

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./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed baseboards in WIF in poor repair. Observed flooring in need of repair near WIF door. Repair. 6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed ice machine, steamer and other items no longer in use. Remove. -0- 6-501.16 Store mops for air drying after use. Observed damp mops stored inside of mop sink.

3-203.12 - REPEAT - 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 retained for August. Tags for May, June, and July were mingled with old tags from the previous year. Discard tags older than 90 days and ensure tags are retained correctly moving forward. - VR - Verification required within 10 days.

4-501.11 Maintain equipment in good repair. - Observed rusted roll holders at wrapping stations at display cases and various damaged sliding doors. Repair or replace.

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 sliding doors, tracks, and cabinets underneath display cases in need of cleaning. Clean and increase cleaning frequency to maintain clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed peeling paint along door frames throughout facility. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed two carts with wheels stored in front of handsink near walk-in freezer. Do not store items in front of handsink so that it is accessible at all times for employee use. - CDI - PIC moved carts from blocking handsink.

3-203.12 (C) (2b) - Shellstock from one tagged or labeled container may not be commingled with shellstock from another container. - Pf - REPEAT - Observed no divider between different types of shellstock such that raw mussels were commingled with raw clams. - CDI - PIC placed dividers in display case to prevent shellstock from commingling.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code. - P - Per PIC, equipment and utensils used for cutting raw meats are only cleaned once every 24 hours. However, these items are stored in a refrigerated room with an ambient temperature of 54F. Therefore, these items must be washed, rinsed, and sanitized at least every 10 hours. PIC stated cutting of raw meats occurs throughout the entire duration of the day from 10AM-9PM. - CDI - PIC agreed to increase cleaning of equipment and utensils to twice per day. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-304.12 (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 a knife stored between the exterior of the display unit and cutting board. Do not store utensils in this area as it is not cleaned and sanitized every 4 hours. - CDI - PIC removed knife to be cleaned.

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 pink residue buildup around caulking of three compartment sink. Remove caulk and re-caulk area if unable to 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 floor damage at entrance to walk-in freezer. Repair.

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

3-203.12 (C) (2b) - Shellstock from one tagged or labeled container may not be commingled with shellstock from another container. - Pf - Observed no divider between various types of shellstock such that oysters were commingled with clams. - CDI - PIC placed dividers in display case to prevent shellstock from commingling.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris buildup on sliding doors and sliding door tracks of display cases. Also observed pink residue buildup around caulking of three compartment sink. Clean and increase cleaning frequency to maintain clean. Remove caulk and re-caulk area if unable 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 - Observed 4 tags lacking a date to indicate the day the last shellstock from the container was used. Also observed tags not stored in chronological order. - VR - Verification required within 10 days to ensure tags are being maintained properly.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed deep grooves and discoloration in cutting boards at display case #2. Replace cutting boards.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer concentrations of 50ppm at three compartment sink. - CDI - PIC replaced sanitizer bag. Observed quat sanitizer concentration of 300ppm after bag was replaced. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef stored over whole cut steaks in customer grab-n-go case and no separation of raw chicken and beef in another display case. CDI- PIC put whole cut steaks above ground beef and put divider between raw chicken and beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed steam tray with water and seasoning in steamer that PIC stated was last used yesterday. CDI- PIC removed tray and placed in three comp sink. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Monterey Jack and cheddar cheese being stored above 41F. Per PIC, cheese had been sitting out of temperature control for about 2 hours. - CDI - Cheese was placed in walk in to quickly cool to 41F. 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 .

3-304.12 (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. - REPEAT - Observed knives being stored between cutting board and back side of display case. CDI- PIC removed knives and placed in 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 single use styrofoam trays being stored with visible raw meat contamination. CDI- PIC voluntarily discarded contaminated 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 display shelves, doors, and outside of steamer with food residue/build up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed empty paper towel dispenser at 1x hand washing station. CDI - Employee replenished paper towels. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on plastic meat pusher. Utensil not used for today’s services. CDI - Utensil relocated to 3-compartment sink to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. -0-

REPEAT: 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 food debris on utensils stored as clean at magnetic wall mount and food debris on knifes stored at slot skirted knife holder. CDI - Utensils moved to dish area to be W/R/S. -1-

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 employee store cutting knife between cutting surfaces at prep line. CDI: Utensil moved to dish area for W/R/S.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed empty boxes blocking one of the hand sink, CDI- Boxes removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at one of the hand sink next to WIC and the meat display case. CDI- paper towels provided.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee not vigorously rub hands for required time when washing hands. CDI, employee rewatched hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed food employee relocated garbage can and handle soiled equipment then proceed to handle clean apron without washing. CDI, employee washed hands.

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 hamburger patties recently prepared and cold holding in display case. CDI, patties relocated to rapidly cool in walk in cooler.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of Speedball degreaser stored on cutting board next to clean single-service items. CDI, cleaning agent relocated for proper storage.

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 in-use knife utensil wedged between equipment and cutting board. CDI, equipment relocated for cleaning.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed raw chicken and soiled equipment stored on clean drain board of 3 compartment sink.

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 recently partied ground beef cooling at 11:19 degrees F and at 43 degrees F that was directly placed in display case. At 12:38 ground beef remained at 43 degrees F. Cooling rate calculation indicated method not effective to rapidly cool and items relocated to walk in cooler to rapidly cool.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed small diameter probe thermometer not working. CDI, new thermometer provided.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed employee put clean cutting board on soiled drain board of 3 compartment sink and spray sanitizer on it before using it for food preparation. L

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 black soil residue accumulating on top of bottom door of ice machine.

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 shellfish stored over cocktail sauce. CDI, cocktail sauce relocated for proper storage.

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 some single-service trays removed from protective packaging and had some raw beef spillage / debris. CDI, trays voluntarily discarded.

3-501.13 Use approved thawing methods. Observed vacuum packaged fish thawing in standing water at prep sink. CDI, employee open packaging and place to thaw under refrigeration.

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 Tags observed stored out of chronological order. CDI. Tags reorganized by end of inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad observed torn. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Meat trays observed with meat debris on the outside. Ensure to keep plastic sleeve of protective layer on to avoid build up.

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. Holes observed in ceiling and in wall tiles by near sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink in prep room observed with hammer inside. CDI. Item moved.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace both torn seal pads.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed smoked sausage stored under raw sausage on speedrack in WIC. CDI - PIC properly stored items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris buildup on blades of meat cuber, soiled microwave, debris in seafood prep sink from last night, and buildup inside ice machine. CDI - PIC was instructed to clean items before using them again. Meat cuber blades were sent for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several in-house packaged raw salmon in display case maintaining temperatures of 45F-47F. Items were packaged on 5/11/19 and 5/13/19, and were overstacked. CDI - Items were voluntarily discarded.

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 plate of crab legs that were opened yesterday and date marked for 8 days. CDI - The date mark was corrected. 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) must have a clear system for date marking - Pf Observed unclear date marking system and food employees not knowing how to explain the system. CDI - PIC was educated on having a clear date marking system in place that all food employees would be able to understand and explain along with other options on how to date product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer on site. VR no later than 5/23/19 to ensure that a thermometer is provided and is accessible.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on packager, steamer prep table, and the nonfood-contact surface of pork grinder.

3-203.12 Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed 90 day supply of shellstock tags with several illegible dates and missing dates for last use. VR no later than 03/08/2019 to ensure system is being maintained for writing last use date on shellstock tags and that the dates are legible. -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed meat debris on clean meat tray s stored above cutting table. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at spray arm on 3-comp sink in seafood section of department. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed meat buildup on deli papers stored over cutting table in meat dept. -.5- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food dumped in the basin of the first handsink to the far left once inside the meat cutting room. CDI - PIC cleaned the sink and restored access. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at two trough drains over the raw meat inside the meat case. CDI - PIC cleaned off the condensation and hooked the trough drains together as they are designed. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed meat pieces on the outsides of stacked trays for raw meat over the cutting sections. -0-

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed an employee breaking down cardboard boxes then proceed to put gloves on to assist a customer without washing his hands first. CDI- discussion with PIC about when employees are required to wash their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the inside of the meat grinding machine. PIC indicated the machine was stored clean. CDI- machine was set aside for cleaning during 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 Observed breaded and stuffed chicken filets at 50F in the display case. PIC indicated the items were recently prepared. CDI- items were transferred to walk in cooler to cool more effectively.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation underneath the roller wheels on the meat packaging machine.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris accumulation on the inside walls of the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in the seafood case cold holding above 45F (see chart). CDI- items were removed from case; EHS instructed PIC to monitor case and call for repairs if it cannot maintain foods at 45F or below.

7-201.11 Store toxic materials to avoid contamination. -P Observed one quat sanitizer bottle hanging above a prep. counter. CDI- bottle was relocated.

4-502.11 (B) Good Repair and Calibration - PF Maintain thermometers in good repair and calibrated. Observed 2 thermometers in the seafood display cases not displaying temperatures correctly. VR within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white plastic seafood storage bins stored clean and stacked while wet.

3-501.13 Use approved thawing methods. Thaw food using running water or mechanical refrigeration. Observed packs of salmon thawing at room temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near the trash compactor door at the back of the grocery store.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed meat case item labels stored in containers that had debris accumulation in them.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use meat pads stored on the floor in the dry storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the tracks of the seafood case sliding door and in the dry storage door tracks below the seafood case.

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 3 shellstock tags without 'date of last sold' written on the tags. CDI by instruction. Improvements made since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged marinated chicken, stuffed chicken, and cube steak cold holding above 45F in the customer cold wall cases (see chart). CDI- items were placed into the walk in cooler for cooling. Educated employees on cooling meats in the walk in cooler after processing before they are placed onto the customer cold wall.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the bulk meat 'catch bin' at the end of the conveyor line, some racks in the seafood walk in cooler, push carts with food particles on them, and in the cabinet sliding door tracks below the meat / seafood display cases.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Multiple tags with no date of final sale recorded. VR - Will return within 10 days to verify correction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Pink and black build up inside ice machine. Clean. Ice is used for ice bed displays of packaged products only.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor dark build up inside ice machine. CDI - Cleaned during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean buildup and debris from sliding door track of storage compartment under display cases.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser chemical, "speed ball", stored in sanitizer bottle. CDI - Dumped by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some mold on back wall of ice machine and upper extended internal ledge area near the ice chute. CDI- Operators David Cox and Rico Roblus were advised cleaning is needed.

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 . Container of beef scraps left out on prep table at saw to cool down and later be used. CDI- container was placed in walk in cooler by Rico Roblus. Operators were advised that while room is cold, it is not cold enough to cool items rapidly as required by rule.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. One spray bottle of water at cutting board area not labeled. All other in use spray bottles and seasonings labeled. CDI- Operator labeled immediately.

.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every four hours. Food employee stated that utensils are cleaned after each use and at night. CDI by instruction.

5-202.13 Backflow Prevention, Air Gap - P. All indirectly drained pipes shall have a two inch air gap. Observed no two inch air gap beneath the three compartment sink. CDI by instruction.

3-402.12 Records, Creation, and Retention - PF. All mullicousan products shall have their shell stock tags for 90 days with the date of the last batch on each shell stock tag. Observed no dates of last use on the oyster shell stock tags. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed spinach feta blend being stored beneath the raw beef on the cooler rack in the walk in cooler. CDI- spinach feta blend was moved to the top of the cooler rack.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed a package of tortilla shells being stored under raw beef in the walk in cooler. CDI- tortilla shells were moved to the top shelf.

All shellstock tags shall be labeled with the date of sale of the last shellfish within the stock provided. Observed a shellstock tag with a label that stated, "sell by 1/5/2013" without a date marked for the day of sale of the last shellfish within the stock provided. Food employee stated that all of the shellfsih within the provided stock had been sold. CDI by instruction.

All food contact surfaces shall be clean to sight and touch. Observed food debris on the blade of two knifes being stored with the clean, ready to use knifes. CDI- the two knifes were removed and properly sanitized.

All food contact surfaces shall be clean to sight and touch. Observed a soiled knife being stored with the clean knifes. CDI- soiled knife was moved to the dirty dish area.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.