PUBLIX #1453 SEAFOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed ready to eat shrimp stacked high in a tray on ice in display case in which shrimp stacked high measured 44F-45F. Shrimp on bottom of tray measured 41F and below. CDI: PIC moved shrimp to walk in cooler to rapidly cool as it was placed in display case approximately two hours prior.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of various raw seafood stored directly on the floor inside the WIF. PIC stated they did not receive a delivery from their suppliers today. Ensure food is kept off of the floor to prevent contamination.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed soiled metal pans placed inside the wash basin and soiled utensils stored inside the rinse basin at the 3-compartment sink. Ensure that food employees are following the proper wash/rinse/sanitize procedures when manually washing multi-use equipment and utensils at the 3-compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw salmon cold holding between 42-44F on ice. -CDI- PIC placed items in freezer to cool back down. -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 .

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in one of the employee restrooms. -CDI- PIC placed handwashing sign in restroom. -0-

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed oyster tag with no last used date. -CDI- PIC properly dated items. -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in front handsink. CDI soap provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed bottle of sanitizer with multipurpose cleaning solution in bottle. CDI bottle emptied and proper solution placed in cleaner bottle.

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 tags that were not in chronological order. CDI items reordered during inspection. 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 tags after July that were not placed in chronological order. CDI help reorganize tags during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed king crab, crawfish, shrimp seafood potato, peel shrimp, and snow crab in front case that was above 41F. PIC stated items pulled this morning for display. CDI items moved back in walk in to cool down. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Dungeness crab and shrimp that was pulled yesterday but tags states its from 7/20. PIC stated the date was written in wrong. CDI dates changed. 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 .

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed cutting boards that were cleaned and stored without sanitinzing. CDi board placed in sink to sanitize. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 mussel and clam tags that were not stored in chronological order from February. CDI tags properly reordered during inspection.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked potatoes in display case not discarded after 7 days. Observed cooked shrimp and Dungeness crab in display case with no date mark. PIC stated that the cooked shrimp and crab was put out this morning. CDI PIC discarded potatoes and date marked shrimp and crab.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed dead fly in raw salmon in display case. CDI salmon piece with fly discarded.

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 tuna and raw salmon store on top of grilled salmon in sushi reach in. CDI items relocated. 3-302.11 Observed raw shrimp thawing in 3 compartment sink where metal pans were sanitizing. CDI sanitizer bin emptied to reclean dishes. Suggest facility use center prep sink for thawing or ensure 3 comp sink only used for one use at a time and wash, rinse, and sanitize between uses.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sushi wash knife in 3 comp sink and not sanitize after washing. Also sink was not cleaned out after thawing process to proceed with washing dishes. CDI knife moved back to soiled side to be rewashed.

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 salmon patties, raw scallops, snow crab, and cooked shrimp, and crunchy roll holding above 41F. CDI items moved to walk in freezer to drop temperature. 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 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 Hawaiian poke bowl, cooked poke bowl, and tuna roll cooling in sushi reach in unit and did not drop in temperature after 45 minutes. CDI items moved to reachin freezer for cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow, Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF), Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF), for more than 4 hours including: Pf Observed raw lobster tail and snow crab that was thawing in 84F water. Crab placed in front case to maintain temperature. CDI items moved to walk in freezer to cool down. Ensure using no more than 70F water to thaw food and that it does not raise food temperature above 41F.

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 brown rice California roll, brown rice crab roll, brown rice rainbow roll, craw fish, crab legs, and cooked shrimp held above 41F. CDI items moved for cooling. Verify food temperatures before holding. Repeat.

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 sushi employee health policy that was not updated to reflect changes from 2017 code. CDI provided updated policy.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee dump container at handsink. CDI employee directed to handsink. 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 shellstock tags out of order in folder. Verification required.

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P For more information please visit: http://meck.co/FoodSafety. Observed spring rolls, shrimp roll, California, and crunchy shrimp sushi that was prepped in the morning and placed in sushi case at 45F before verifying rolls reached 41F or below. CDI items moved to walk in freezer to drop temperature.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee fill container from handsink instead of prep. CDI employee filled from prep.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and kebab sticks stored in make table for sushi cold holding above 41F. PIC stated this unit is in the middle of a thaw cycle. EHS advised PIC that all TCS foods in cold holding shall maintain cold holding at or below 41F, even during thaw cycles. Per last inspection report, facility has been advised to adjust thaw schedule to help maintain cold holding at or below 41F. Refrigeration tech is on-site and in process of checking unit. VR no later than 08/21 to ensure all TCS foods are cold holding at or below 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ensure that cold held foods are maintained at or below temperature threshold of 41F or below. Observed sushi products(chef sample -46, brown rice sushi roll 47) above temperature threshold. Items were moved to walk in unit to cool below 41F. Reach in unit was undergoing a defrost period. Manager was asked to work on changing defrost mode to a less busy time to ensure cold holding will be met in the future.

3-501.13 Use approved thawing methods. Ensure that foods are being thawed effectively using 70F running water or less , under refrigeration, or part of the cooking process. Observed frozen raw lobster tails being thawed in sitting water. Ensure that water is running when thawing and that the water is below 70F by adding ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed poke bowls that were held for service at 42F in sushi case and snok crab in display case at 42F. CDI items moved to walk in to complete cooling. Repeat.

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 shrimp potatoes that were from two different batches but placed in the same container. There were two dates to showing the latest and earliest. Told employee if they are going to be combined the earliest date applies. CDI items separated and separate date cards for each container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed snow crab in display case at 48F and shrimp dumplings in sushi case at 43F. CDI sushi discarded and crab placed in walk in freezer for cooling.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tag missing on clams in walk in. PIC discarded clams. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salmon and lemon dill crab temperatures exceeded 41F in the cold holding (see above). PIC removed salmon and crab and placed in the walk in to bring down to 41F. CDI

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Dried food debris in the bottom of the large stock pot and the pan insert being used to store clean utensils. CDI- Sarah Schulz removed all and placed at 3 comp sink for cleaning.

3-501.13 Use approved thawing methods. Frozen packaged dumplings at sushi counter left out at room temperature to thaw. Sushi personnel advised of allowing to remain on the shelf to thaw for not longer than 1 hour. CDI- All containers were placed in the prep cooler unit to continue thawing process.

4-702.11 Before Use After Cleaning - P. Ensure utensils and equipment are sanitized before use and after cleaning. Observed employee wash and rinse plastic bin and store on drying rack before santizing. CDI item placed in full bin of santizer.

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 package of pre-cooked dill salmon that was not dated in walk in unit. Observed facility place with pan of precooked dill salmon in display case with two different batches of salmon from different dates. Facility states they pulled piece of salmon from new batch and added to existing batch. Facility must ensure different batches of salmon are separated and dated to ensure proper shelf life and disposition. Also facility dates product when it is placed in case and not when product opened. FAcility states this is the process for all RTE products in display case. Verification required. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sushi roll sitting in front display case at 48F. CDI item 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 slices of pre-cooked roasted salmon that was held for 8 days. CDI pan of salmon discarded.

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 Observe stuffed mushrooms that were placed in walk in freezer to cool while covered, then taken out for customer self service without checking if it reached to 45F or below. Product pulled at 52F. CDI item placed back in freezer to drop to 38F.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed a live lobster case that was not in use soiled with debris. CDI - PIC is to clean case during the inspection.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lobster case onsite that was not in use.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Employee washing hands at far hand sink near entry less than 15 seconds before putting on gloves. Employee did use soap and papertowels as required, and did wash hands appropriately on other four hand washings observed. CDI- Discussed with PIC Manager Bobby Davis at review as to ensuring that employee's wash hands for complete time required. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays at steamer observed to have dried debris in them, and to not be protected during storage. CDI- PIC Asst. Jason removed immediately.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Various debris, including chicken bones and debris and drink containers around exterior of large trash compactor and loading dock doors on garbage pad. PIC advised of weekly cleaning and daily checks. Ensure area is cleaned. me

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 not stored in chronological order. Tags are marked with the last date. CDI- Seafood manager and store manager Bobby Davis both were advised. Manager started correcting. General comment: 3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf. One of mussels in walk in cooler with no tag on it. Deli manager and PIC advised that those mussels were pulled yesterday and corporate offices notified via "useform." CDI- PIC provided documentation sent as of 9:27am today of the verification of tag. Ensure that mussels are not placed for sale until tag has been placed with item. (0pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife and one pair of scissors with small amount of debris on them. CDI- both removed for immediate cleaning. (0pts).

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed mold like buildup around rim of chute at ice machine. CDI, conversation was had with food employee about the risk of build up in ice machine and potential contamination of ice.,

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked crab legs and salmon cakes stored in display case at 47F. Both crab legs, smoked salmon and salmon cakes were overs tacked . Employee stated the products were placed in display case with in the last few minutes. CDI, crab legs, smoked salmon and salmon cakes were re-arrange so that product was laying flat on cold surface.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in the premises. Continue to monitor for insects, ensure a pest control plan is in place to avoid further issues.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Per approved HACCP plan for sushi rice, all acidified rice is to be labeled with date, time frame, and initials when prepared. Observed sushi personnel stop preparing sushi rolls, and beginning to label both containers of acidified rice when inspector was observed entering preparation area. Times on labels indicated 9a-9p. CDI- PIC, Tom Zemaitis and all seafood/ sushi personnel were reminded that HACCP procedure must be followed as approved, as labels were being added almost an hour after preparation.

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. Seafood personnel advised that crab leg clusters were just placed out in case and were still cooling. Clusters were stacked high above cooling plate and ice. See chart for times and temperatures. CDI- intervention required to correct for cooling. PIC had top layers of crab leg clusters removed and placed in walk in cooler for rapid cooling.

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 recorded dates on tags for December 2016 being stored for 90 days or for month of January 2017 of when the last shellstock was used. Tags are stored in chronological order. Return by 1/29/17 to check for correction; ensure dates are being recorded as required. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Employee observed washing large stock pot, rinsing it, and then using hose to quickly spray with sanitizer. Employee was observed about to use pot immediately. The sanitizer provided requires at minimum of 60 second contact time at the 200ppm concentration provided. PIC Britton advised that large pot is not used for cooking at any point, but is only used to thaw frozen cooked shrimp. CDI- Pot was placed back at sink to washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked crab legs at 47F/48F and cooked shrimp at 48F. CDI- PIC Theresa removed all for rapid cooling. PIC advised that they have started a stacking procedure for all seafood items for presentation. See chart for all other temperatures.

7-201.11 Store toxic materials to avoid contamination. -P. Unopened bottle of Goo Gone stored in bus tub with large single service clear and brown bags and sample cups. CDI- bottle was removed and storage corrected.

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 . Brown rice cooling in walk in cooler. Container was vented and spatula was in container to facilitate mixing, large amount was being cooled. CDI- Sushi operator separated brown rice into two containers to further accelerate rapid cooling process. Brown rice was at 73F after complete time of 1.5 hours cooling. PIC was advised to further separate brown rice in place in metal container.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use bottles of oils and sauces at prep line for sushi not labeled per rule. CDI- verbal correction to label.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Per AFC HACCP, time, date, initials, and use by time are to be placed on containers of sushi rice after acification. Smaller container of sushi rice was labeled per approved HACCP, but larger container that rice was taken from was not labeled as per approved process. Sushi chef advised that the smaller container is easier to work with and is labeled. CDI- verbal correction as to the labeling both containers per approved HACCP for AFC. Container was labeled.

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 . Various sushi rolls placed in front display case/ customer self service during the cooling process. CDI- Sushi chef advised that sushi rolls are to be initially cooled down in the walk in cooler; containers are not opened. All packaged sushi removed from front display by sushi chef and placed in walk in freezer for rapid cooling. Advised manager at seafood department, sushi chef, and manager PIC Baxter Williams that proper venting, not stacking containers one on the other will help with rapid cooling as display coolers are not designed for rapid cooling.

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 Sushi rolls with tuna observed in the display case offered for sale at 49 F. The ambient air temperature of the unit measured 34 F. Sushi was recently prepared less than 2 hours ago and placed in the cooler to cool per the PIC. Ensure foods are properly below 41 F per AFC HACCP place before placing in the display cooler. Display coolers are designed to maintain temperatures and are not designed for rapid cooling. CDI- Sushi was removed and placed in the walk-in cooler for rapid cooling.

3-203.12 Shellstock, Maintaining Identification - PF: Maintain identification for source of molluscan shellstock. Found comingled mussels in display container. CDI- mussels voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 3-compartment sink set up and in use with ice dumped in center rinse bay. PIC unable to tell source of ice. CDI- center bay cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Per sushi chef, brown rice was cooled from this morning and was recently taken out; less than 45 minutes, to be used to prepare sushi rolls. Brown rice was not under temperature control as indicated by HACCP to be at 41F and only small amounts to be taken out to prepare sushi rolls. CDI- Container of brown rice was vented and placed in walk in cooler. Both sushi chef and PIC Jennifer Wise were advised of requirement for holding brown rice under temperature control.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf. Both large containers of brown rice and white sushi rice not labeled with the date of preparation, time, and pot number as indicated in the approved HACCP. The sushi chef advised that both were made today. CDI- PIC and sushi chef were advised that both containers must be labeled as indicated in the approved facility HACCP plan.

3-501.13 Use approved thawing methods. Pot of crab legs being deglaze of ice/ thawed in large container of water at prep sink. No running water observed during thawing process. CDI- Seafood manager turned on water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Four of nine in use squeeze bottles of sauces not labeled per rule. CDI- verbal correction to PIC to maintain labeling of bottles.

I 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clear containers and metal pans stacked together tightly during drying. CDI- Some containers separated to allow for air drying. PIC was advised of requirement.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Designated areas shall be provided and used for employee's to eat and drink so as to avoid possible contamination of food contact and single service items. One employee was observed to be eating as she passed through the shared door between the meat market and seafood department. Employee was not preparing food, but did have to use shared exit area in the seafood department. CDI- PIC was advised that employee's should only be eating in the designated areas.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed clean bare hands turning off faucets with no barrier in place multiple times. CDI- corrected and rewash. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed worker don gloves and begin fish prep without handwash. CDI-educate and washing 2-301.14 Wash hands after activities that contaminate them.-P Observed no handwash after fish prep and service to customer before beginning next task. CDI-education

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed clams that were decomposing, gaping open, cracked shells CDI-discarded

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no dates when shellstock was used, no chronological order. CDI-educate

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed worker washrinse and towel dry a utensil, no sanitizer was applied. Observed sushi preparers to state that bamboo boards wrapped in palsltic are cleaned at the end of the day. As this is a food consurface, need to remove wrap and rewrap every 4 hours. CDI- sducation, reprocess of utensil

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 gray tub of cooked crab claws without a date of prep or discard. CDI- discarded

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 Obseved packaged sushi at 48F in the display case that was recently rolled. Ensure cooling step occurs prior to display.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed2 workers drying dishes with paper towels. CDI- gave direction on proper drying procedures

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed worker washing in 66F water.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. observed soiled toilet and handsink in employee restrooms.