HARRIS TEETER #294 MARKET

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during the inspection. For more information on becoming a certified food protection manager 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 in chronological order but the date last used was not written on them, VR needed 5-8-26 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 tag folder with approximately three (3) tags with illegible final dates of sale. A verification will occur no later 12/28/2025.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) bottles of chemicals (sanitizer, dish detergent) stored with unopened spices in spice bin. CDI - PIC rotated chemicals to lower storage to prevent potential contamination.

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 approximately three (3) packages of ROP stored on WIC speed rack, thawing without being removed from deoxygenated environment. EHS advised PIC to open ROP fish immediately upon being placed in WIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Briefly observed PIC at start of inspection at service counter while wearing a watch.

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 approximately three (3) stacks of single service articles (to go box and lids) at storage shelving with exposed food contact surfaces. CDI - EHS inverted containers/recovered container stack in its original protective plastic to prevent potential contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed paper towel dispenser at department handsink with no paper towels at start of inspection. Replacement towel roll had been placed at deli case counter, but not yet placed within dispenser. CDI - PIC placed paper towel roll into dispenser during initial handwashing.

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 one open portion of TCS, non date mark exempt food (sliced deli turkey) in WIC with orange date tag of 4/16. CDI - PIC voluntarily disposed of out of date food item. REPEAT.

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 approximately six (6) packages of ROP salmon stored on WIC speed rack, thawing without being removed from deoxygenated environment. CDI - EHS removed thawing fish from deoxygenated environment during temperature checks using thermometer probe; EHS reviewed ROP thawing procedures with PIC and department manager.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed three (3) pans of raw animal food on display (red snapper, oyster, and clams) in trays in seafood display case immersed in undrained ice. Utilize drain pans and/or durable separation (plastic bags, plastic bins, etc.) to separate raw animal foods from undrained ice or water.

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 folder with approximately six (6) tags with no final date of sale and with the previous 3 to 4 months of tags stored in one pocket with no chronological ordering. REPEAT A verification will occur no later than 12/26/204

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 three (3) portions of wrapped chicken kabobs stored above beef kabobs in retail cooler. CDI - EHS and PIC reorganized point of sales cooler to prevent potential contamination; PIC rotated excess beef kabobs to prep area. REPEAT. Note: No escalation in point deduction; observed no improper storage of ready-to-eat food and fewer raw animal food items were improperly stored. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 approximately six (6) portions of TCS foods in retail cooler (crab cakes) with orange sell by date tags ranging from 12/14 to 12/15. CDI - PIC voluntarily removed out of date food items from point of sale. Note: Observed one (1) tag in display case next to RTE seafood marked as 12/7. Per conversation with PIC, store procedure entails keeping RTE seafood items (crab cakes, cooked shrimp, cooked crab legs) in display for less than 24; remainder at the end of the 24 hour period are repackaged and rotated to point of sales cooler. Establishment shall verify that items are properly dated and removed from point of sale prior to expiration date. Items in display case shall either be unmarked if sold within 24 hours or marked with day of preparation if held longer. 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 .

4-903.11(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 approximately four (4) stacks of single service articles (to go box and lids) at preparation area with exposed food contact surfaces. CDI - EHS inverted containers/recovered container stack in its original protective plastic to prevent potential contamination.

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 proper retention of shellstock tags (at least 3 months of previous tags, with final date of sale printed on tags, held in chronological order.) Observed two (2) portions of shellstock (oysters and mussels) at seafood display case with no tags. Department manager had pulled tags and placed them ion retention binder. CDI - Tags were placed back at point of sale to be held until final portion was sold.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) portions of fish (mahi mahi and halibut, rotated from point of sale) place to cool in WIC above spices and sauces on WIC speed rack. 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 two (2) portions of raw commercial Shrimp empanadas held beneath raw repackaged chicken wings in sales cooler. Observed four (4) repackaged chicken wing bins held above commercial sausage in sales cooler. REPEAT. CDI - PIC reorganized storage order to prevent potential contamination. EHS provided WIC storage order sticker. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) pans of TCS foods (crab cakes, jumbo crab cakes, crab legs, and cooked shrimp) held in display case with no orange date stickers denoting their date of removal from packaging. CDI - Department manager verified dates of defrost and removal of packaging for each tray (08/25, 08/25, 08/26 and 08/24, respectively). Manager attached date stickers to tags. REPEAT. Note: No escalation in point deduction due to some improvement; no improper tags were seen attached to sales signs. Items rotated for sale were observed as being properly date marked as needed. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 four (4) individual portions of TCS food (mahi mahi, halibut, and two chicken wing bins) placed at sales cooler without fully cooling to 41F. CDI - PIC rotated items to WIC prior to correction by EHS. EHS provided cooling chart for ambient foods to PIC. 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 .

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 one (2) boxes of ground beef patties stored above whole muscle roasts and steaks in WIC shelves. Observed two (2) packages of ground pork partially above whole muscle pork loin at grab n go. CDI - PIC and Department employee rotated packages as needed to prevent potential contamination. EHS provided storage order chart for WIC. 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 four (4) packages of TCS food (one package of catfish nuggets, three packages of crab cakes) stored at fish retail cooler above 41F. Packages were dated as having been prepared the day prior; however, other packages placed further within the cold holding portion of equipment, prepared on the same day, were observed as properly cold holding. CDI - PIC voluntarily disposed of out of temperature portions of food. 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 four (4) packages of improperly dated (orange date labels placed on packages read as use by ‘6/6’, as opposed to 5/6, or missing dates labels) repackaged RTE food (crab meat packages and cooked shrimp). All adjacent packages were properly dated and PIC and department manager were able to verify that items had been repackaged for sale on the day prior. CDI - Packages were pulled to be properly dated. Note: Previously cited date marking issue (RTE crab cakes and crab legs were properly dated within case). 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 .

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed two of two employees in meat department improperly wash hands. Employees washed hands, turned off soiled faucet with bare hands and then dried hands. Hands were recontaminated when employees turned off soiled faucet with barehands. CDI-EHS educated employees and both employees properly washed 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 employee enter meat department, not wash hands and prep meat for customer. CDI-EHS requested employee wash hands. Hands were washed improperly, employee was educated and then employee properly washed hands.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed missing shell stock tags from September. Only October and November shell stock tags were available. VR required within 10 days to ensure establishment is properly maintaining shell stock tags.

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: 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 . Observed RTE crab cakes in display case with incorrect date of 10/6. CDI-PIC voluntarily discarded RTE TCS food with incorrect date mark.

4-501.11 Maintain equipment in good repair. Observed table that was severely slanted and not level. When employee was attempting to cut meat, equipment was falling off table. Repair or replace.

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 burgers above temperature threshold due to being stacked too high. Burgers were broken down in to smaller portions and moved to walk in cooler to cool at a faster rate.

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 prepared ground burgers stacked 5 patties high directly on top of each other attempting to cool inside of display case during the inspection. CDI- Burgers were moved to walk in freezer to cool at a faster rate.

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 trays stored open ended and not protected. SIngleservcie trays were inverted during the inspection.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open Red Bull container on station by the display case. Ensure that drinks are stored in a manner to prevent possible contamination in an area not used for food preparation. CDI- Drink was discarded during the inspection.

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 items such as stuffed tilapia, salmon, ahi tuna, shrimp, and scallops holding above 41F inside of display case. Ensure that items placed inside of this case are 41F.

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 inside of walk in cooler with debris attached under the storage racks. Recommend a higher cleaning frequency.

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 recently made ground burgers inside of display place holding a temperature of 44F. Burgers were moved to walk in cooler to cool below temperature threshold.

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 prepared ground burgers stacked directly on top of each other attempting to cool inside of display case during the inspection. CDI- Burgers were moved to walk in freezer to cool at a faster rate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes wet stacked directly on top of each other with no air flow.

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser not feeding paper towels during the inspection. CDI- REHS properly fed paper towels inside of dispenser to achieve hand drying.

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 Facility has been stapling tag on sheet of paper and recording late of last use on paper and not on tag. Per code, date of last use must be recorded on TAG. CDI- Date recorded on tags and facility will record date on tags going forward.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No vomit/diarrhea written procedures on site. CDI- Given

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No consumer advisory present. VR.

3-302.11(A) Separate the different types of raw animal foods. -P Observed speed rack with incorrect storage order. CDI-The chicken, burgers, and fish were rearranged.

4-501.11 Maintain equipment in good repair. Observed heavily cracked sliding door to the deli meat case. Meat manager explained that the door is on order and is waiting for the delivery.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing below the wash basin of the 3-compartment sink. Have repaired.

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 Facility is not writing date of last use on tags. Discussed with PIC importance of recording date of last use on tag. VR to ensure compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of pork recorded at 42F. CDI- Cooled down.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer was recorded at 0ppm Quat. CDI- Re filled.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Crab legs, cakes, not dated. CDI- Dated.

3-501.13 Use approved thawing methods. Salmon not cut/slit when thawing.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some of the shell stock tags were missing the date from when the last batch was sold. Also observed tags not in chronological order. VR to be done by 11/8/20.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed packaged raw chicken next to packaged ready-to-eat mini sausages with no divider. CDI- PIC installed a divider.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed the wheel on meat saw soiled with dried food debris but stored as clean. CDI - Item taken apart for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstacked cooked crab legs in display at 43 F, and packaged pork in grab n go at 44 F. Crab legs were packed too high in the display so the crab legs at the top were not maintaing temperature. CDI - Pork was voluntarily discarded and the crab legs on top were put into the walk in to cool. EHS discussed with PIC not to stack the crab legs so high in the display case. No signature needed due to COVID-19 guidelines.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken products stored on shelf above tortillas in walk in cooler. Ground poultry stored above plant based burger patties and raw chicken stored above raw beef steak in customer display coolers. CDI - manager relocated raw meat to proper location in walk in cooler and re-organized customer display coolers so that raw poultry not above other items..

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cuber in market area broken down from cleaning previous day with dried meat residue present. CDI - manager removed for re-cleaning before use.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed multiple packages fully cooked livermush in customer display cooler with manufacturer date marking expiration 6/15. CDI - manager removed expired items for return to vendor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed splatter and organic material on single use styrofoam trays stored on shelving above equipment. REPEAT

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed large hole in chute leading into waste receptacle. which exposes refuse to outdoor areas and allows entry of rainwater. 5-501.116 Cleaning Receptacles - C Observed refuse buildup around interior waste chute doors and exterior of compactor.

6-301.14 Handwashing Signage - C Hand washing signage was missing in the men's bathroom. Ensure that men and women's bathroom have proper hand washing signs REPEAT -1 point GENERAL COMMENT: PIC alerted EHS that plumbing issues are occurring in employee bathrooms in the break room. They are not currently in use and are directing staff to use Public restrooms. Ensure that all plumbing is repaired in a timely manner. PIC stated that they are having drainage problems with piping. PIC has stated that there are no sewage protruding on floors.

4-502.11 (B) Good Repair and Calibration - PF 1 out of 2 thermomters were not properly functioning. Digital thermometer contained a dead battery. CDI- Metal stem thermomter was used in its place and in proper calibration. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed soiled single service trays being stored as cleaned near prep sink. -.5 points. REPEAT. Resolve this violation or risk losing double points in the future.

6-301.14 Handwashing Signage - C Hand washing signage was missing in the men's bathroom. Ensure that men and women's bathroom have proper hand washing signs. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed soiled single service trays being stored as cleaned near prep sink. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from interior of the cold hold display case. Remove pink mold from caulking associated with the 3 comp sink. Better clean walk in cooler floors. -.5 Points. REPEAT. GENERAL COMMENT: PIC alerted EHS that plumbing issues are occurring in employee bathrooms in the break room. They are not currently in use and are directing staff to use Public restrooms. Ensure that all plumbing is repaired in a timely manner. PIC stated that they are having drainage problems with piping. PIC has stated that there are no sewage protruding on floors or contamination.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked shrimp being stored in the prep sink below raw salmon and shrimp. Ensure that work surfaces are washed, rinsed and sanitized when working from raw foods to ready to eats. CDI- Foods were rearranged as needed for compliance. -1.5 points.

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

6-501.12 Cleaning, Frequency and Restrictions - C Remove black and pink mold from caulking associated with the 3 comp sink. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Cold hold display unit bottom level supplied an ambient air above 45 degrees(see temperature chart). PIC stated that they will call repair operator immediately for servicing of this unit. No foods were stored inside during the inspection. Refrain from storing tcs foods inside until servicing is done

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove blood buildup from floor interior of walk in cooler. Walk in cooler floor is also in need of sweeping. General Comment: Storm from the night before discontinued power overnight in the facility. All foods checked during the inspection were temping 45 degrees and below. PIC stated that they follow proper protocols to ensure that foods are not compromised due to being temperature abused. Also ensure that the infrared thermometer is not used to check food temps. A metal stem thermometer shall be used for adequate temps.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C Trash can was missing at hand washing sink in men's bathroom. Ensure that all hand washing sinks are equipped with waste receptacles.

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 some shellstock tags with the sold by date faded due to moisture, making it impossible to tell when the container was emptied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed RTE stuffing, feta, and marinades stored beneath raw chicken in walk in unit. CDI: RET items relocated to shelving with other marinades and seasonings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bratwurst in ice display at the front of the store in which the top portion of the bratwurst was not fully immersed in ice and reading 60F. CDI: THe bratwursts that were not fully immersed in ice were removed and taken to the walk in for rapid cooling and remaining product was further immersed in ice.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0pts -Observed some splash on the sides of the meat trays. Ensure that they are protected.

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. -0.5 pts - Observed cleaning needed throughout the department floors.

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. -0.5 pts - Observed cleaning needed throughout the department floors. / Observed dust build up on all fan covers in the department.

3-203.12 Shellstock, Maintaining Identification - PF - 0 pts -Observed some tags out of order. CDI- Tags placed in order. Ensure all tags are maintained in proper order at all times.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed several single service trays with food debris and residue on the side. Ensure that all items remain free of splash. CDI- PIC discarded trays.

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 - 0 pts - Cooked product placed in display case did not have changed dates for today. Ensure that items are dated upon placing on the line. CDI- Dates were corrected.

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. - Cleaning needed in dusty vents in walk in cooler.

3-302.11(A) Separate the different types of raw animal foods. -P - 0 pts - A separator is needed between intact beef and ground meats. Ensure that all products on display are separated by final cook temperatures. CDI- PIC properly separated product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Cutting boards placed on prep tables wet. Allow for air drying of all items.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed one employee close the hand sink handles with clean hands. To avoid recontamination use a barrier such as a paper towel to close hand sink handles. CDI- Employee rewashed hands.

3-501.13 Use approved thawing methods. - Observed salmon in prep sink thawing. Fish should be thawed under running water. PIC states that fish was being placed in display case but even after conclusion of inspection fish was still in prep sink. CDI- PIC turned cold water on.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -. 0 pts - Minor cleaning need under prep table.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use items being stored on the floor.

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 one date marking dial not properly set on a tray of steamed crab legs. CDI- Employee set date mark dial to proper date.

3-201.11 Properly labeling, including safe handling instructions, shall be placed on meat and poultry wrapped for customer and displayed in self-service case. Observed no safe handling instructions of label for these . Staff has been informed.

3-302.11 Food shall be separated during storage to avoid cross contamination. Observed packaged raw meats stored above packaged tortilla shells in walkin cooler. Staff agreed to rearrange.

4-302.12 Thermometers shall be provided and in good working condition. Facility did not have thermometer readily available for use. Once found, the first thermometer shown was off calibration by more than 10 degrees. Corrected.

4-601.11 Non food contact surfaces shall be kept clean. Observed handles of sliding door of case with dried debris. Clean and sanitize.

5-202.12 A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Observed water at 81F at hand sink. Ran sink for quite some time and it increased to 91F. Serviceman has been contacted.

3-201.11 Proper labeling, including safe handling instructions, shall be placed on meat and poultry wrapped for customer. Observed no safe handling instructions on label for these items. Staff has been informed and will pursue.

4-601.11 Equipment shall be clean to sight and touch. Observed cuber with debris. Staff pulled to rewash and sanitize.