HARRIS TEETER #45 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed one package of salmon and three containers of crab cakes being held in grab and go cooler above 41F. See temp chart. CDI: PIC moved items to walk in cooler to rapidly cool. Crab cakes were packaged and placed in grab and go unit approximately 30 minutes prior.

4-501.11 Maintain equipment in good repair. Observed rubber lining peeling off of walk in cooler door. Replace rubber lining. REPEAT.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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) 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 trays of ready to eat crab legs, crab cakes and shrimp being held in display case cooler without date marks. CDI: PIC date marked items as they were thawed yesterday. REPEAT.

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 duct tape on inside surface of display case cooler used for securing interior thermometer wire. CDI: PIC removed duct tape from case. 4-501.11 Maintain equipment in good repair. Observed rubber lining peeling off of walk in cooler door. Replace rubber lining.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf-Observed shellstock tags not dated when last shellstock items was sold or discarded from previous months and were not kept in chronological order.Visit in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed soiled containers in clean storage area above 3-comp sink with food residue and observed clean meat cuber soiled with food residue and debris. -CDI-PIC relocated item to 3-comp-sink; Items were w/r/s/. Observed clean to-go white foam trays soiled with food debris and residue. -CDI-PIC voluntarily discarded items. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed TCS cooked seafood food items ( crab cakes and snow crab legs cluster) items in display case with no date marks after being taken out of original packaging a day prior. -CDI-PIC dated food items properly. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed plastic containers kept in clean storage area wet stacked.-CDI-PIC relocated items to 3-comp sink and observed; Items were w/r/s/.

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 storage metal ranks hanging above prep table soiled with food debris and residue in need of more frequent cleaning. Observed the exterior and interior surface of the sliding doors, exterior surface of the walls of the meat and seafood display case and storage area below in need of more frequent cleaning.

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 WIFreezer floor in need of more frequent cleaning.

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 a large amount of closed boxes and bags containing single-use and single- service items being stored on the floor. No contamination was observed.-CDI-PIC was notified and relocated single-use/service items on shelves that are above 6 inches off the floor.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at service sink.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw sausage above RTE prepackaged crab soup inside the WIC. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 racks of seasoned wings inside the meat display case above 41F. CDI - Wings were just prepared by food employee, wings were placed inside the WIC to rapidly cool to 41F. Reminded employee, food items should be cooled to 41F or below before being placed inside the display case.

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 2 sleeves of single use/service trays stored on the floor inside the meat prep room. CDI - Items were removed from the floor.

4-501.11 Maintain equipment in good repair. Observed saw legs propped on wooden blocks to keep saw level. Saw legs in need of repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic trays with food debris while being stored as clean. CDI: Items were placed to be wash/rinse/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris inside display cases. Clean as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in 3 compartment sink with concentration level of 0 PPM immediately after sanitizer basin was filled for testing. CDI: Sanitizer bag at 3 compartment sink was empty. PIC replaced with full bag and quat concentration level measured 150 PPM.

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 tilapia being held at 46F and chicken kabob being held at 44F in grab and go cooler. CDI: PIC voluntarily discarded items as they had been in unit past 4 hours.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without a beard guard. Utilize beard guard to prevent hair contact with exposed food, equipment and utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat saw store as clean, saw was soiled with meat residue from the day prior. CDI - PIC began disassemble for proper cleaning and sanitizing before use. - Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink at the right faucet lever. Observed main hand washing sink clogged, not draining properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat saw stored as clean but soiled with meat residue after cleaning from prior day according to PIC. CDI, equipment disassembled for cleaning. Repeat.

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 1 package of pork cold held at 44 degrees F on lower shelf in display case. CDI, pork voluntarily discarded. Ensure display case not over stacked and monitor to ensure TCS foods are maintained at 41 degrees F and below.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed snow crab not date marked from morning before according to employee. CDI, snow crab voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bottle of water not labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Band saw blade had visible meat residue on it and was stored as clean and had not yet been used today. CDI - Band saw blade taken to 3-compartment sink to be washed. // 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . Meat department manager stated that cutting boards are only cleaned at end of day. Ensure cutting boards and knives are washed, rinsed and sanitized every 10 hours (meat room is 54F). CDI - Manager educated and will clean cutting boards and knives by 5PM.

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 . 2 pans of shrimp in display case measured 45-58F. TCS foods in cold holding shall measure 41F or less. CDI - Shrimp moved to walk-in cooler to cool. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Salmon thawing in water that measured 74F in prep sink. TCS foods must be thawed under running water that measures 70F or less. CDI - Salmon moved to walk-in cooler.

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. Cleaning necessary underneath display case. REPEAT

4-501.11 Maintain equipment in good repair. Shelves below display case are rusted through. Black inserts that go into display case are rusted and chipping. Equipment shall be maintained in good repair.

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. Wrap station requires additional cleaning. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Manager of meat department asked about employee health and symptom/illness reporting requirements. Manager said he was not aware of any policy or any symptoms. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses. CDI - EHS left health policy poster at establishment to post in department for employees to review.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - No date marking present for chicken croquettes in display case. TCS ready-to-eat foods must be date marked. CDI - Date added to wheel in case as they were opened 2 days ago from commercial package.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in meat room. CDI - PIC replaced during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinder with dried multi-day organic buildup in bottom of hopper. Observed cuber blades stored as clean with visible organic residue present. Observed meat band saw with dried organic material present on food contact areas of bottom blade area. Verification required within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed front line display case with mechanical issue frozen up holding raw meats above 41f. See chart. All items removed from case and returned to walk in cooler to chill back to 41f as they had been placed into display earlier in morning. Repair technician on site during visit conducting repair of unit. Observed multiple raw meat items allowed to remain at ambient room temperature in market room which is 52f for extended duration not in active processing. Observed raw meat items with elevated temperatures up to 49f. See chart. All items returned to walk in cooler to chill back to 41f. Only one employee working in market area during inspection with multiple food prep tasks ongoing in the meat room. Use diligent preparation methods and return items to refrigeration when not in use. Do not allow TCS foods to sit out in the meat room for extended periods of time as the ambient air temperature is above 41f. EHS will return within 10 days to ensure equipment repaired and holding at 41f or lower and to follow up to ensure diligent preparation methods are used to limit duration meat sits at elevated temperatures.

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 food items including cooked crab legs, cooked crab meat, cooked shrimp and crab cakes with inaccurate date marking or no date marking present in customer display case. CDI - PIC re-applied date marking.

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 ground beef patties placed directly into glass front display case and into customer display case while still in cooling process. Patties in customer access display case also tightly wrapped in plastic and in some cases overlapped to produce thick product. CDI - PIC removed from display cases and placed into WIC to quickly chill. Use methods that allow food to quickly cool once prepared. Do not wrap cooling foods with plastic wrap and place into open air display cases or place into glass display cases until fully cooled to 41f or lower. REPEAT. Continued non-compliance with cooling method procedures may result in the initiation of a Risk Control Plan or in permit action.

4-501.11 Maintain equipment in good repair. Band saw top blade cover broken with two large cracks present all the way through. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and buildup on shelving under front coolers and on other various pieces of equipment including shelving and racks. REPEAT

3-501.15 Cooling Methods - Observed chicken wings that had been prepped earlier today (approximately around 9am) that were in the display case and were at 43F. CDI-chicken was placed into platter case cooler to cool. Allow food to quickly cool by placing into WIC or freezer or separate into smaller portions before placing into customer display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving (racks that contained the clean dishes.) to contain buildup. Observed doors of display case to contain buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Meat blade saw stored as clean with organic residue and multi-day meat residue buildup on blade and food contact surfaces. CDI - PIC cleaned. Ensure all surfaces of equipment are cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, stuffed tilapia, crab cakes stored in display cooler with temperatures above 41f. Raw chicken overstocked in other display cooler at 44f. CDI - PIC discarded items above 41f from display cooler. Raw chicken returned to WIC. REPEAT. Do not overstock items in display coolers. Low display cooler appears zoned. Do not double stack items in the low cooler. EHS recommends PIC take active control of monitoring and corrective actions associated with this unit as cold holding has been repeated issue. Continued non-compliance with cold holding requirements may result in permit action.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw shrimp thawed under flowing water placed directly into display cooler piled into container at 51f without fully cooling. CDI - PIC spread onto pan and placed into WIC to quickly chill before returning to display cooler. After using water to thaw items, quickly cool them to 41f before placing into display for sale.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed open single service bowls not inverted with debris accumulation present in dry storage room. Keep single service items in packaging or store inverted and protected in dry storage area.

4-501.11 Maintain equipment in good repair. Blade saw cover with large cracked areas and detached silicone caulking present - no longer easily cleanable. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non food surfaces of blade saw with dried long term buildup. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed salmon, steak, cold holding at temperatures above 41F. CDI. PIC Voluntarily discarded. All other food was holding at right temperatures.

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 beef cooling in a container tightly covered with plastic paper. CDI. PIC removed the plastic paper cover.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed spices stored on single use articles. Needs to be stored in a seperate area.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed the handsink in the meat prep area with no waste bin. CDI. PIC placed a waste bin around the sink.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed blade of meat saw stored as clean and several plastic trays stored as clean but soiled with food debris. CDI, blade clean and trays relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed stew and ground beef on bottom shelf of display units between 42-44 degrees F. CDI, package of ground beef voluntarily discarded and items overstacked relocated to cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. EHS recommended to monitor and adjust coolers if needed to ensure all TCS foods are cold held at 41 degrees F and below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled spray bottle of water. CDI-The bottle was properly labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the door frames of the display case. Have cleaned.

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 PIC wash hands and re-contaminate on handles. CDI- hands rewashed

2-203.12 C b Do not allow comingling of shellfish from different harvesters and locations. Observed different species of clams comingled in display case.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that the meat cutting equipment had been in operation since 6 am this morning but had not been washed, rinsed and sanitized, PIC stated they do not do that every 4 hours and that he had never heard this before. Ambient room temperature was 52F. VR 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed previously cleaned and stored in empty sanitizer sink, tenderizer blades to have soilage between the blades. CDI- removed to re-clean

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PICs (store manager and market manager) did not have valid ANSI food safety certifications.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat tenderizer blades stored clean with visible food debris on them. CDI- item was set aside for recleaning.

4-501.11 Maintain equipment in good repair. Observed a sliding glass door at the seafood display case with a loose plastic handle.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the hose connection faucet above the 3 compartment sink.

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 shellstock tags missing the date that the container was depleted. CDI: Instructed employees to ensure that someone is made responsible for ensuring that all tags get dated once the shellstock is consumed.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat trays contamianted with meat splatter. Ensure that trays remain clean to prevent potential cross contamiantion. PIC stated that splatter likely occurred when cutting surfaces were cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fatback product arranged in display case over top of ready to eat turkey and ham. CDI: Storage order corrected to place ham and turkey over raw product. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed deli meats and pork skin stored under raw ground beef on speed rack. CDI - Items moved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- 0pts - Observed the handles of the reach in units with visible debris.

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. - Repeat - Observed fan covers of compressor in need of cleaning in walk in cooler.

3-203.12 Retain tag on the bag of shell-shock until empty. Record date on the tag when the last shell-shock from the container is used. Store tags in chronological order for 90 days. -Pf - No tags observed on two trays of oysters. CDI- Items were discarded. Ensure that tags remain with the product until they are consumed or discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Crab legs, shrimp (2 trays), and crab cakes (3 trays) were not dated properly. CDI- Crab legs were discarded as date could not be confirmed. Other product was properly dated. If system that is in place is not working to ensure compliance other options should be explored such as a try erase board, date labels, or other options.

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. - 0pts - Observed fan covers of compressor in need of cleaning in walk in cooler. / Minor floor cleaning needed in walk in freezer.

Observed pic turn off water with bare hands. CDI - corrected through education. 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 residue on cleaned meat grinder. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

•Observed pips leaking under wash compartment of 3 compartment sink. 5-205.15 Maintain a plumbing system in good repair.

Observed food waste on ground around dumpster chute to compactor. 5-501.15 Provide dumpster, waste containers that are of sound construction.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed built-in thermometer no working fro the display case and no thermometer observed inside the unit.

4-501.11 Maintain equipment in good repair. Observed damaged rusted display case shelving. Replace shelving due to no longer easily cleanable.

4-602.13 Nonfood Contact Surfaces - C: Clean automatic wrapping machine. Food debris evident under rollers.

4-602.13 Nonfood Contact Surfaces - C: Clean meat display case under red meats.

General Comment 3-302.11(A) Separate the different types of raw animal foods. -P Raw ground lamb stored above whole muscle lamb. CDI - Shelf rearranged with ground lamb on bottom and whole muscle lamb on top .

3-203.12 Shellstock, Maintaining Identification - PF. The date the last shellstock is sold shall be recorded on the shellstock tag and tags shall be kept for 90 days from this date. Also, tags shall be kept in chronological order correlated to the date recorded on the tag. Observed many tags that did not have a date and many tags were also not in order. CDI - specific instruction given to department PIC and store PIC on compliance.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. Utensils and equipment are to be cleaned throughout the day at least every four hours unless held in refrigerated room. The following frequencies are allowed in a refrigerated room; 41F or less 24 hours, 41-45F, 20 hours, 45-50F 16 hours, and 50-55F 10 hours. The room today was observed to be 60F and the department manager said that cleaning occurs once per day. CDI - PIC agrees to clean every four hours unless the temperature of the room can be brought down to a compliant temperature.

3-501.15 Cooling Methods - PF. Facility shall properly cool foods using approved methods. Observed meat being put into the open cases 51F after processing. CDI - meat moved to the walk-in to cool before being put on display.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Facility must date mark properly. Observed date marking for cooked item, crab cakes, cooked shrimp etc was not all correct. The wheels had been turned to the correct day for some but not others. CDI .

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple ready to eat foods in display case that were not properly date marked, including crab legs, crab balls oysters , shrimp and sashimi tuna.CDI- instruction provided

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensRules require consumer advisory for raw or undercooked proteins. Observed facility sells yellowfin tuna as yellowfin tuna and as sashimi tuna and oysters in the shell. CDI - through instruction