FRESH MARKET #19 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed raw salmon, raw chicken wings, and raw tilapia in grab n go cooler where prepared meals are stored above 41F (see temp chart). PIC stated these items were put together this morning and placed into unit after cooling down in WIC. EHS observed items stacked vertically on stands and observed items above 41F the closer they were placed to the front of the unit. EHS advised to lay items flat inside unit and not to stack items to allow for maximum airflow. PIC stated temperatures have not been monitored for the items. EHS advised to begin tracking temperatures throughout the day to ensure items are holding under 41F consistently. CDI - Due to all items being under 45F, PIC was allowed to move items to WIC to quickly cool prior to placing back out on the floor. (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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed stuffed raw chicken items held in display cooler without proper dates. EHS observed chicken stuffed with ricotta and spinach. EHS observed chicken stuffed with sliced ham. EHS advised that raw proteins do not require date marks but if combined with TCS items then a date mark shall be placed on item and held no more than 7 days. PIC unaware and stated policy does not state to date mark these items but will date items moving forward. CDI - PIC verified items were prepared yesterday and placed appropriate date mark on all items. (0) 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 .

4-601.11(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. EHS observed food debris accumulating on sliding glass doors of display cases. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

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. EHS observed minor food debris accumulating around cutting blocks in one of the two back kitchen areas. EHS observed other side of kitchen clean. EHS will de-escalate points due to improvement, during last inspection both sides of the kitchen were observed with food debris or residue on the walls and floor. (0.5) REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. EHS observed dust debris accumulating along the tracks of the sliding doors of meat display coolers. EHS observed minor food debris build up inside units. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

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. EHS observed food debris accumulating on the walls around the cutting tables in back kitchen area. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (1)

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 EHS observed no shell stock tag for clams removed from bag for front display. Last inspection, EHS instructed facility that the tag for clams shall follow the product at all times. Facility removes clams from original bag, leaves the tag with the bag of remaining clams, and places a a handful on ice in front display (with no tag). PIC stated they will begin printing a copy of the tag to retain up front when clams are placed on display. EHS observed shell stock tags not being organized in chronological order. These tags are being placed all together in one folder unorganized. VR will occur within ten days. REPEAT. (2)

4-501.11 Maintain equipment in good repair. Observed sliding door to front display cooler in disrepair. Replace. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed shelving above three compartment sink beginning to corrode. Replace. REPEAT. (0.5)

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 debris accumulating in the gaskets of front display cooler. EHS observed debris accumulating on outside of equipment and surface. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

5-205.15 Maintain a plumbing system in good repair. EHS observed drainage piping to the hand sink in disrepair. Piping has fallen off and water is not being guided by a pipe into the drain. PIC stated work order has already been placed and should be fixed this week. (0)

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. EHS observed material that resembles concrete has been laid around the can wash area but left unsealed. EHS stated floors shall be sealed in areas subject to moisture. 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. EHS observed wall trimming in seafood WIC coming off wall. Needs to be replaced or sealed. REPEAT. 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. EHS observed walls and flooring throughout kitchen area and front display area accumulating food debris and residue. Increase cleaning frequency. REPEAT. (1)

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 EHS observed mussels on ice in front display without shell stock tags. PIC unaware what batch the mussels were from. EHS advised to keep shell stock tag with mussels until entire bag/batch is sold or have a procedure for tracking what batch shell stock on display is from. PIC voluntarily discarded mussels. EHS observed shell stock tags being stored loosely in order but with no date for when the last shellstock was sold. EHS advised to make all shell stock tags with date for when batch is sold. VR will be conducted in ten days to observed compliance. 3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC unable to provide parasite destruction letter during inspection. PIC was unaware of the requirement to obtain a letter. 10-day VR required. (1)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw shrimp above 41F. These items are components of the take home meals in grab n go display. PIC stated the sides come in commercial and are packaged with raw meats from the market to be sent as a meal cooked at home. CDI - PIC moved raw items to WIC to quickly cool. (0) 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed WIC door to meat cooler beginning to accumulate rust. EHS observed trimming around walk in cooler door corroding resulting in a surface that isn’t easily cleanable. (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 debris and residue build up around sliding doors to front display at market. Observed food debris accumulating at packing station in back area. Observed gaskets to both WIC doors accumulating build up and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

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 broken tiles in beef/chicken WIC but the door of cooler. Observed wall trimming in seafood cooler coming off of wall. Observed siding to wall by hand sink next to display coolers in disrepair; siding has come off the wall and exposing the interior of the wall. Please repair. REPEAT. 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 food debris and residue accumulating on the walls in preparation area where meat is cut and processed. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed that the pork, beef, and poultry served form the deli case do not include safe handling instructions on the printed label. Add safe handling instructions to the labels.

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 in the seafood walk-in cooler. CDI- PIC had a food employee correct the storage order. 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 multiple products in the meat department walk-in cooler that were past the 7-day allotted time for date marking. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed of seafood stored directly on the floor of the WIF. Observed panko crumbs on stored on the floor of dry storage closets. CDI- PIC placed item at least 6 inches above the floor. **REPEAT**

4-501.11 Maintain equipment in good repair. Observed a broken handle on two of the doors on the display case. Observed a damaged sliding window on the display case. PIC stated that the items have been ordered to replace the broken pieces. **REPEAT**

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on a wire shelfs in the seafood prep room. Increase cleaning frequency. Observed gaskets in the display cases and handles of display case in need of cleaning.**REPEAT**

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in seafood walk-in cooler and the meat department walk-in cooler. Observed damage to the back left hand corner of the seafood walk-in cooler. Broken baseboards in meat department WIC. Repair as soon as possible. 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 debris in the meat department walk-in cooler under shelves, in the seafood department under the 3-compartment sink and in the WIC under the shelves. Increase cleaning frequency.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed of seafood stored directly on the floor of the WIF. -CDI- PIC placed item at least 6 inches above the floor. (0 pts)

4-501.11 Maintain equipment in good repair. Observed a broken handle on one of the doors for the service case. Repair or replace the door.

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 build up on a wire shelf that was directly over a prep area in the seafood prep room. Increase cleaning frequency.

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 Clams in display case were from same batch as ones in walk-in cooler. Tag was in shellstock folder and not with the clams. Keep shellstock tag with the shellstock until it is empty. If there is only 1 tag do not split up the shellstock. CDI - PIC educated on shellstock tags and moved the clams together and placed the tag with the clams. 0 pts.

4-501.11 Maintain equipment in good repair. Spray arm at 3-compartment sink in meat prep room is rusted and needs to be replaced. 0 pts.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Clean shelves in walk-in coolers and in prep rooms. Clean shelves more frequently. 0 pts.

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. Lots of holes from old equipment and damaged places on walls in both prep rooms. Re-paint where paint is worn on the window sills in prep rooms as well.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no certified food protection manager on duty at time of inspection. -1 Point For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. EHS observed several raw burger patties packaged with no safe handling instructions. CDI PIC printed safe handling instructions and placed on burger patties. -0 Points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed shrimp and chicken skewers in display case above 41F. CDI PIC placed shrimp and chicken skewers in WIC to quickly cool to 41F. -1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. - P - Observed food employee touch head and ear but not wash hands before proceeding to food preparation. Observed a food employee turn faucet off with bare hands after washing. CDI, employees rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed ready to eat butter stored next to raw meat. Observed raw chicken container stored in contact with container of cooked chicken. Observed fully cooked hams stored in contact with packages of raw lamb. CDI, dividers provided and foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of disinfectant stored over single-service gloves. CDI, chemical bottle relocated for proper storage.

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 broken floor tile on floor near walk in freezer. 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 food debris and soil on walls of prep room and tracts of display case door.

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 several shellfish tags with dates not recorded on tags when last shellfish were sold or used. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed band saw with meat debris after cleaning from prior day. Heavy debris on bottom of band saw. CDI, band saw broken down for cleaning and sanitizing. Repeat. 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 .

3-501.18 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 hot dogs in meat case not date marked. CDI, hot dogs voluntarily discarded. 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 .

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 a couple broken baseboard tiles in walk in cooler. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food buildup on flat part of bandsaw wheels that contact blade. Bandsaw was previously cleaned and had not been used today according to food employee. CDI - food employee broke down band saw to be rewashed before next use. 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 .

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various products registering > 41 F at meat/poultry display case I4b and grab & go I. See temperature chart. Meat department manager confirmed that the items had been in the units since previous day. I4b display case examined and determined to be malfunctioning. CDI - All products voluntarily discarded. Facility instructed to discontinue use of display case until repairs made. Carolina Refrigeration technician is expected to arrive within the day for repairs. 3-DAY VERIFICATION REQUIRED. -3-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed container of lubricant oil stored above containers of meal kit sauces. CDI - Lubricant removed. -1-

3-304.14 (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed heavy ice build-up on corners of raw meat walk-in cooler and underneath door of seafood walk-in freezer.***No points deducted as PIC confirmed that a Carolina Refrigeration maintenance technician had been scheduled prior to inspection to assess the areas observed. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed cloth stored inside hand sink located left of seafood case. CDI - EHS educated and cloth removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw lobster tails stored over ready-to-eat foods on speed rack inside raw meat walk-in cooler. Also observed packaged raw chicken stored over pre-made chicken pot pie at grab & go case. CDI - EHS educated and storage order corrected.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various products registering > 41 F at meat/poultry display case. See temperature chart. Meat dept. manager confirmed that the items had been recently placed into the unit 30-40 minutes prior. CDI - All products relocated to walk-in cooler to cool to < 41 F.

4-501.11 Maintain equipment in good repair. Observed damaged seafood case door frame. Observed heavy ice build-up on corners of raw meat walk-in cooler and underneath door of seafood walk-in freezer. Observed 1 inch gap at meat cutting room exterior door. Door not affixed to hinges. Repairs needed.

5-205.15 Maintain a plumbing system in good repair. Observed leak at FloraLife Dosing system plumbing left of seafood hand sink station. Repair.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed short ribs, sirloin and ribeye > 41 F at meat/poultry display case. See temperature chart. All items recently placed into the unit prior to EHS arrival. CDI - All products relocated to walk-in cooler to cool to < 41 F. *** Points scaled back to significant improvement since previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wet nested on wall mounted shelving above 3-compartment sink in seafood prep room. CDI - Utensils separated to allow proper air drying.

REPEAT: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed soiled single-use plastic bowls in meat prep room. CDI - PIC voluntarily discarded. EHS educated PIC to keep trays covered inside a plastic sleeve to protect from contamination.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed heavy ice build-up underneath and around sides of seafood walk-in freezer door. Repairs needed. 4-502.11(A) Maintain utensils in good repair. Observed rusted knife sharpener on wall-mounted utensil storage rack. CDI - Discarded. 4-502.11(C) Maintain air thermometers in good repair and accurate. Observed non-functional air thermometer at grab & go case. Replacement needed.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled non-food contact surfaces of metal bowl and shrimp platters. CDI - Utensils re-W/R/S.***Points scaled back due to different items observed.

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 PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated and gave information via email regarding 2017 Employee Health Policy change.

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. Observed no Vomit & Diarrhea clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed sponge and squeegee inside seafood prep room hand sink. CDI - Obstructions removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no hand drying provisions at seafood prep room hand sink. CDI - Paper towels provided.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 3x cases of shrimp and chicken strips > 41 F at grab & go display case II. See temperature chart. Shrimp had been left in the unit overnight while the chicken strips were recently placed into the unit prior to EHS arrival. PIC stated that the unit has been going through its defrost cycle. CDI - PIC voluntarily discarded products. Unit’s ambient temperature began to drop towards < 41 F during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on crab cakes and cocktail shrimp. PIC determined prep date for 2/1/22. CDI - Products date marked.

REPEAT: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed soiled single-use trays in meat cooler. CDI - PIC voluntarily discarded. Recommended to keep trays inside a plastic sleeve to protect from contamination.

4-501.11 Maintain equipment in good repair. Observed ice build-up underneath door of seafood walk-in freezer. PIC stated that a work order for repairs has been made.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the meat and seafood display cases containing residue and heavy build-up on the handles, glass, seams and condensate drain pan. Thorough cleaning needed. EHS will conduct return visit before or by 2/14/22 to verify facility’s compliance with non-food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple cases of raw shrimp and beef holding > 41 F at grab & go display case. Products were placed in the display case prior to EHS arrival. CDI - PIC instructed food employee to take products to WIC to quickly cool down. Items taken to WIC.

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 multiple tightly covered containers of raw shrimp and beef holding between 44 F - 51 F at grab & go display case. PIC stated that these were prepared morning of inspection and were immediately placed into line for service. CDI - Food employee took products to WIC to cool down to 41 F. Items decreased to < 41 F after 20 minutes. EHS educated PIC and employee on proper cooling methods such as placing products into WIC and uncovering to allow adequate air flow.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed employee store sharpening steel utensil in space between meat prep table and wall. CDI - PIC took to 3-comp sink to be washed, rinsed & sanitized. Utensils are to be stored in smooth and cleanable surfaces such as a designated knife rack.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed soiled single-use trays in meat cooler. CDI - PIC voluntarily discarded. Recommended to keep trays inside a plastic sleeve to protect from contamination.

REPEAT: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the meat and seafood display cases containing residue and heavy buildup on the handles, glass, seams and condensate drain pan.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the meat and seafood display case to contain residue and buildup on the handles, glass, and seams. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed in use wiping cloth used for wiping down the bottom of the cases being held on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the meat and seafood display case to have build up on the doors and inside seems.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed trays and plastic debris in handsink. Keep handsinks clean.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a hair on sausage. CDI- Sausage 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 Date not recorded for September/August tags. CDI- Spoke to PIC and employees about recording date of last use on tag.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife blade soiled with debris. CDI- Taken to 3 comp. sink. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Black trays not allowed to air dry.

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 Observed employee washed hands and did not turn off faucet with a barrier. CDI- Insturcted, rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not at front handsink. CDI- Provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife and black tray soiled with food debris. CDI- Taken to 3 comp. sink.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee cut raw beef with bare hands and continue to operate without washing hands. CDI- Educated by instruction, washed hands.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One sanitizer bucket recorded low in concentration.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on the interior walls of the ice machine. Cleaning needed. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready to eat items in the display cooler with no date mark. CDI- Items dated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink. Ensure paper towels are replaced when last paper towel is used. CDI- Paper towels provided at hand sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up beginning to accumulate inside ice machine. Increase cleaning frequency of ice machine to avoid build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of shrimp in the grab n go cooler at 46F. Ensure all TCS foods in cold holding are maintained at 41F or below. CDI- Shrimp voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of shrimp stored on the floor in the walk in cooler. Ensure all food is stored at least 6 inches above the floor.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed build up of food debris/residue on the shelves below prep surfaces. Significant dust build up was observed on cooler ceiling vents in the shrimp and meat rooms. The handsink located to the left of the meat case display has black build up inside the sink. Cleaning needed and cleaning frequency increased. Repeat violation.

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: Observed employee recontaminate hands at faucets after washing. CDI- employee re-washed hands after discussion and direction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed stacked colanders with food debris attached after cleaning. Knife stored as clean with food attached. CDI- items returned to cleaning process.

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 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found no prepared items date marked in seafood case. Cooked shrimp, smoked salmon salad, shrimp salad, crab salad, seafood salad, crab cakes alol voluntarily discarded. Opened container of baby spinach, ricotta cheese, cream cheese not date marked in meat walk-inVerification of implementation of date marking system within 10 days.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: No consumer advisory on cases holding cold smoked salmon, live oysters, beef and pork products. Verification within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed containers of food stored in soiled tubs in meat walk-in cooler.

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 soiled floor of walk-in freezer, walls of meat cutting room damaged, floors of seafood walk-in and meat room soiled. 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 shell stock tags marked but not in chronological order. CDI PIC placed in correct order. REPEAT same rule; however last inspection were not marking.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed package of raw shell eggs being stored in container with ready to eat food such as produce, cheese and lunch meat. CDI PIC discarded product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so sanitizer will work effectively. REPEAT •

4-501.11 Maintain equipment in good repair. Observed significant rusted shelves throughout department. Make sure to keep in good repair.

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 food debris and build-up on ceiling. Make sure to increase cleaning frequency.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing hands at 3 compartment sink. CDI Food employee stopped and directed to rinse hands at hand washing sinks. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without washing hands after completing task. Observed food employee donning damaged gloves. CDI Food employee stopped and directed to wash hands. 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 shell stock tags not marked. CDI PIC will review records and find date. VERIFICATION REQUIRED.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. - Observed debris on food contact surfaces; items that were just washed at meat and seafood sinks. CDI Items returned to ware washing.

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 salmon spread without a date mark. Observed pan of hot dog without a date mark. CDI Items were discarded.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee ibuprofen being stored above meat case. CDI Bottle was relocated to designated area.

3-501.13 Use approved thawing methods. Thawing methods are in refrigeration, as part of cooking process, microwave or under running water as long as water does not rise above 70 degrees and product above 45. Observed shrimp and salmon thawing at 3 compartment sink under running water with product rising above 45 degrees. CDI Process stopped and product moved to walk in cooler for rapid cool down.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean equipment at 3 compartment sink being stored while raw shrimp thawing at the sink. Make sure to not store clean equipment at 3 compartment sink whilst thawing.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. 4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed sanitizer cloudy. CDI Sanitizer was changed out. Observed clean side of baseboards where clean equipment was being stored with significant food debris. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee donning gloves without hand washing. CDI Food employee directed to wash their hands. REPEAT Points not escalated; as a whole hand washing was good today other than one incident. *Make sure when other employees are pulled from other areas to assist are trained regarding hand washing.**

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf. Observed no safe handling instructions on majority of labels for raw poultry and beef. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp samples cold holding above 45 degrees. CDI Shrimp pulled. Will provide TPHC paperwork for samples.

4-501.14 Ware washing Equipment, Cleaning Frequency - C Ware washing equipment shall be cleaned prior to use, every 24 hours or as often as accumulation occurs. Observed clean baseboard side with food debris on it with clean air drying. Make sure to clean prior to use. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed significant dried meat in tracks of cases and doors. Make sure to increase cleaning frequency. REPEAT

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 back room for meat preparation with significant food debris/splatter of dried meat on walls, ceilings etc. Observed food establishment physical facilities needs to be cleaned more frequently as a whole. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall beside 3 compartment with damage and paint peeling from using pressure washer. Make sure to use equipment that does not deteriorate nonfood contact surfaces.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon entrance to food establishment, did not observe a certified food protection manager. REPEAT

2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have a designated area to eat, drink and use tobacco so that equipment, food, and single service items will not become contaminated. Observed two employee beverages being stored on top of the beef side. CDI Employee drinks relocated.

2-301.14 When to Wash - P Employee shall wash hands after touching their body, using the toilet, after touching soiled equipment/utensils, during food preparation, when switching from raw food to ready to eat foods, before donning gloves and after engaging in other activities that contaminate the hands. P Observe food employee enter food establishment for work and not wash hands; food employee proceed to go to 3 compartment sink handling cleaning equipment/utensils. CDI Stopped food employee and directed to wash their hands. Observed food employee donning gloves and not washing hands. CDI Food employee directed to wash hands before donning new gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink in back meat room holding marinades and sauces. Observed hand sink in seafood section with ice and food debris. CDI Instructed PIC hand sinks are only for washing.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed in back meat department, food establishment processing both pork and beef at the same time on cutting boards. CDI Explained to PIC have to separate due to cook temperatures; discarded pork. Observed chicken oversrtacked and touching pork sausages. Make sure to have a partition or separate. CDI Instructed PIC to removed some of the sausages and not overstack. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed mushrooms and fruit being washed and placed back into original containers that were not wash, rinse and sanitized. CDI Explained to PIC that food shall only touch surfaces that have been cleaned and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces on the clean side of 3 compartment sink with food debris on them. CDI Instructed PIC to rewash and sanitize. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready to eat salmon, coconut shrimp, shrimp, crab cakes and lobsters cakes without a date marking. CDI Told PIC all ready to eat has to be date marked if held for more than 24 hours. All items allowed to be back dated.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF If an animal product is sold raw the permit shall inform the consumers of the risk and have appropriate marking such as safe handling instructions. Observed stickers for raw meat not printing any safe handling instructions; the food establishment went to the brown bags which have a safe handling but no final cook temperatures or how to store raw products. VERIFICATION REQUIRED.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch. Make sure food employees only wear a wedding band to facilitate cleaning.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout etablishment. Make sure to keep in good repair.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing, drainboards, etc shall be cleaned prior to use, as often as necessary to avoid accumulation and at least every 24 hours. Observed clean drain board side in both meat and seafood with food debris and markings from rusted shelves. Make sure to keep in clean during use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris throughout establishment on nonfood surfaces; signficant debris on meat cases and tracks, door handles of coolers, knife storage areas etc. Make sure to keep clean. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracking throughout floor in establishment. Keep in good repair. 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 significant meat debris on the walls in all areas; dried apparently been there for awhile. Make sure to keep clean. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored under meat scale directly above pork section. Make sure to have a designated area to avoid contamination of equipment.

2-101-11 (A) The person in charge (PIC) must be present at all hours of operation. Pf 2 pts- The PIC that is trained in a food protection managers training course was not present during the inspection.

2-301.12 (C) After following the proper handwashing procedure food handlers may use a paper towel or similar clean barriers when turning off the faucet. Observed employee using bare hands to turn faucet off. Ensure a paper towel is used during this process so the food handlers hands do not become recontaminated. -0pts-

. 3-203.12 (C)(1) The identity of the source shellstock tags must be kept for 90 days and kept in chronological order correlated with the date in which the bag was sold. -Pf- 1pt Repeat- Observed tags out of order based on the dates of which the bag/stock was sold. CDI- Through instruction the PIC instructed an employee to correct.

4-601.11 (A) (C) Equipment food contact surfaces, non food contact surfaces and utensils shall be cleaned to sight and touch. -Pf- 1.5pts- Observed a meat tenderizer soiled and recently cleaned on the drying board of the three comp sink. In the WIC a poultry grinder was found to be soiled and in need of cleaning. CDI- PIC moved meat tenderizer to soiled section of 3 comp sink and will get the grinder clean at the end of the shift.

3-303.12 (D) Storage or display of food in contact with ice. Raw poultry and fish received in ice in shipping containers may remain in that condition while in storage, display, or for sale. -0pts- Observed chicken on display in ice without any shipping container holding it. If the chicken is received in ice and the facility wants to keep it in ice, it must stay in that container. If the chicken does not come in ice it may not be stored in direct contact with the ice.

4-602.13 Nonfood contact surfaces shall be cleaned to avoid dust and food debris build up. -0pts- Observed dust build up on the fans in the seafood prep cooler.

6-501.12 Physical facilities such as floors, walls, and ceilings shall be cleaned as often as necessary to keep them clean. -0.5pts Repeat. Observed soil accumulation on floor and in corners of walls inside the meat prep room.

2-301.12 Cleaning Procedure - P - Observed food employee not vigorously rub hands for 10 to 15 seconds when hand washing and proceed to turn faucet off with their bare hands. CID, repeat.

3-203.12 Shellstock, Maintaining Identification - PF - Observed facility not recording date last shellstock was served on tags and recording a date of receipt. Repeat. CDI, by instruction.

l3-302.11 - Observed cooked crab cake stored below raw fish in walk in cooler. Observed ground beef removed from commercial packaging and stored with poultry. CDI, foods relocated.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed cut tomatoes not date marked in walk in cooler. CDI, operator voluntarily discarded tomatoes.

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

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed equipment stored in splash zone of 3 compartment sink on faucet. Observed plastic food wrap stored in soiled box in storage rack. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans being wet stacked on rack above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rust developing on rack in seafood area. Repair or replace.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed food debris and soil accumulating on floor of meat prep area and in corners of room behind hard to reach areas.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed food employee not vigorously rub for 10 to 15 seconds when washing hands and proceed to turn faucet off with their bare hands. CDI by instruction.

x*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 facility not recording the date the last shellstock was sold on tag and not storing tags in chronological order. CDI by instruction. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed sanitizer coming out of hose below required concentration. CDI by instruction. Improvement made since last inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some clean containers wet stacked on shelf above 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a loose sink stopper handle on 3 compartment sink.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed 3 compartment sink clean drainboard soiled with residues and food debris where clean equipment was stored.

6-301.12 Hand Drying Provision - PF - Hand towels shall be provided at each handwashing sink. Observed no disposable towels left in dispenser. CDI by instruction.

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 facility not recording date the last shellstock was sold on tag. Repeat. Food employees stated that they record date of arrival. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed ground beef removed from commercial packaging and stored over poultry and beef livers in walk in cooler. CDI, operator relocated foods for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Santiizer shall be provided at required concentration. Observed sanitizer hose used to clean equipment not providing required concentration when test with test strips. Repeat. Observed ice storage containers collecting white powder soil. CDI by instruction. Clean.

4-502.13 Single-use and single-service articles may not be reused. Observed facility employees state that they wash and re-use single-service manufactured containers.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed handles on 3 compartment sink broken. Repair.

2-301.14 When to Wash - P - Wash hands when required. Observed food employee touch face after caughing and did not proceed to wash hands. Observed food employee handle raw ground beef and proceed to handle clean linen without washing their hands. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed sanitizer line nozzle hanging from handwashing sink in seafood area.

3-203.12 Shellstock, Maintaining Identification - PF - Shellstock tags shall be kept for 90 calendar days from the date recorded on the tag or label of when last shellstock was sold and kept in chronological order from the date sold. Observed facility not recording date shellstock was sold and tags not kept in chronological order. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed no barrier in display case between ground beef and whole muscle beef. Observed raw turkey sausage stored over whole muscle beef in walk in cooler. Observed several packages of ground beef with commerical packaging open stored on container with chicken. Observed a pan that was to be used for hamburger meat according to operator stored on a box of raw chicken. CDI, operator relocated foods and trays for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed poultry grinder and blade of meat saw accumulating heavy food debris after equipment has already been cleaned according to operator. Observed quat sanitizer hose that was used to clean prep tables not providing proper quat sanitizer. CDI, equipment broken down for cleaning and PIC contacted ChemStar during inspection to schedule maintenance call for sanitizer hose. Observed ice shovel accumulating heavy soil accumulation. CDI, shover relocated for cleaning.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of equipment is prevented. Observed liquid chalk remover stored on display case. CDI, operator relocated cleaner for proper storage.

3-203.11 Molluscan Shellfish, Original Container - C - Shellstock may be removed from the container in which they are received if source of shellstock on display is identified. Observed clams, mussels, and oysters ( 1 container each ) held in container with no tags or idenfication. CDI, operator voluntarily discarded foods.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer solution in between uses. Observed several wet cloths on cutting board in meat market room.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers being wet stacked in seafood prep room and market prep room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed light out in storage closet with clean linen. Observed 1 sanitizer hose not providing proper concenstration of quat sanitizer in meat room. Operator called company during inspection to schedule repair. 4-205.10 Food Equipment, Certification and Classification - C - equipment shall meet ANSI / NSF standards. Observed 1 oster pan that was meant for "household use only". Use commercial equipment in food establishemtn.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed heavy accumulation of debris and soil on clean drain board of 3 compartment sink in meat market side where clean equipment was being stored.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed peeling wall board behind 3 compartment sink in meat prep room. Observed broken tiles and floor damage throughout facility and near can wash and ice machine with water accumulating on floors of these areas. Repeat. 6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed storage closet accumulating debris and soil on floor. Clean.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handsink in the meat prep room. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no papertowels at the handsink in the seafood prep room. Repeat violation. CDI by employee providing paper towels.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch 2 trash cans with gloves, grab clean knives and place them on the prep table and then grab the knives and place them in the clean knife rack. CDI - PIC Patrick had the knives removed and set aside to be washed.

General Comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up around the ice shoot in the ice machine beside the can wash. CDI - Employee cleaned during inspection.

3-501.13 Use approved thawing methods. - Observed raw chicken thawing on the counter in the meat prep room. Ambient air temp. in the meat room was 52F. CDI - Employee moved chicken to the walk in cooler to thaw. Repeat violation.

General Comment 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed bags of styrofoam trays stored on the floor of the back hallway. Store items up off the floor.

4-501.11 Maintain equipment in good repair. - Observed a damaged gasket/rust on the walk in cooler in the meat room.

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 tile damage and peeling wall damage behind the 3 comp sink in the meat prep room. Replace broken tiles and fix the wall.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. No papertowels at handsink in seafood prep room, containers stored in handsink at entry way used in the meat department. CDI- Operator Kelly McKinney had all corrected.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf. Safe handling instructions provided on printed out labels for marinated/ prepared raw meats and seafood only. Partial safe handling instructions on deli paper used to wrap raw meats. Partial instructions state to cook meats completely and to heat thoroughly, but do not indicate safe handling temperatures for the particular raw meat being wrapped in the deli paper. CDI- verbal correction; explanation as to requirement for safe handling.

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. Two small pans of clams and mussels stored loose in display case with no identification tags on them. Employee in meat department advised that he did not put tags with displayed shellstock. CDI- Operator voluntarily discarded both. Advised employee to always store tags with all shellstock until completely gone. General comment: Operator provided tags as required, but tags were not stored in chronological order. CDI- verbal correction as to requirement.

3-501.13 Use approved thawing methods. Two commercially sealed portions of seafood thawing on drain board of 3 comp sink. CDI- thawing corrected.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Operator provided calibrated stem thermometer, but does not have thin probe thermometer for checking temperatures of thin foods. CDI- verbal correction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food stored directly on the floor in the walk in freezer of seafood, food and single service items on beverage crates in walk in freezer and in dry storage room. CDI- verbal correction.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Cloth stored on cutting board and direct contact with raw meats with visible blood stains and raw meat debris on it. CDI- Cloth removed. Discussed options with operator.

4-501.11 Maintain equipment in good repair. Doors to walk in unit peeling and rusting, handle on walk in cooler in meat room damaged. Repair

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on doors leading into prep rooms, door tracks and under door tracks of deli case, and shelving in walk in cooler and cold prep rooms. Cleaning is needed.

5-501.16 Provide waste bins in required areas including at handwash sinks. No trash can provided at handwashing sink. CDI- verbal correction. 5-501.115 Maintaining Refuse Areas and Enclosures - C. Debris and large amounts of plastic wrap stored at and around dumpster. CDI- cleaning is needed.

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. Dried debris and splatter on walls in prep rooms, peeling paint on walls on prep room.

6-303.11 Intensity-Lighting - C LIghting over one part of the deli case at the front service area is out. CDI- verbal correction to repair.

2-103.11 (M) Person in Charge-Duties - PF. Observed no employee health policy present. CDI- employee health policy template was given to PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed raw beef and salmon being stored over RTE plum sauce in the walk in seafood freezer. CDI by instruction.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

.3-304.14 Wiping Cloths, Use Limitation - C. Observed wet wiping cloths being stored on the cutting board. CDI by instruction.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food being stored with consumer foods in the walk in meat cooler. CDI- employee food was voluntarily discarded.

6-301.12 Hand Drying Provision - PF. No papertowels in the men's restrooms. CDI- verbal corrections; papertowels replaced.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C. Single service trays at display area not protected during storage. CDI- verbal correction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Fan shields, door tracks, and glass on doors need to be cleaned of dried food debris and dried residue. Build up on lower case enclosing saw. Cleaning is needed.