HARRIS TEETER #30 MARKET

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a crate containing a box of beef being stored on floor under shelving in walk in cooler. CDI: PIC placed beef on shelving. REPEAT.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a tray containing packaged raw chicken being stored on a speed rack in walk in cooler above a tray of raw beef. CDI: PIC re-arranged items to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed a spray bottle of quat sanitizer being stored in a chemical storage corral in which concentration level of quat sanitizer measured 0ppm. CDI: PIC emptied spray bottle and refilled with fresh quat sanitizer which measured 300ppm.

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 packages of chicken kabobs, Italian sausage and firecracker sausage being held above 41F stacked high in grab and go cooler and roasts of ribeye and T-bone steak being held at 45F in dry aged cooler. CDI: PIC placed all items in walk in cooler to rapidly cool. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of raw boneless ribs being stored on floor in walk in cooler. CDI: PIC placed box on shelf.

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 a bone-in ribeye roast being held in dry aged cooler case at 44F. CDI: PIC moved ribeye roast to walk in cooler to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed two spray bottles containing quat sanitizer with concentration levels at 0ppm. CDI: Employees refilled spray bottles with fresh quat sanitizer measuring 200ppm.

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 several packages of raw burger patties being held between 43F - 45F in grab and go cooler, one package of raw chicken being held at 45F in another grab and go cooler and a large NY Strip roast being held at 43F in dry aged meat case. CDI: PIC moved all items to WIC to rapidly cool. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed hand sink paper towel dispenser empty, had an extra roll of paper towels set aside soiled with blood and food residue.-CDI-PIC placed new paper towel roll inside the dispenser.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed in overhead clean storage area above 3-comp sink clean soiled containers with a medium amount of food residue and food debris-CDI-PIC relocated items to was hare at the 3-comp sink; w/r/s. Points not escalated due to improvement. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in grab-n-go display case that is located in front of the meat markets display case cold holding cut raw skewered chicken breast and raw skewered sirloin steak with temperatures above 41F ( see temp chart), food items had been in a mobile merchandiser overnight and in the morning moved to the grab-n-go display case per PIC, the mobile merchandiser was making a weird noise; were not sure of food temperatures before they were moved-CDI-PIC voluntarily discarded food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed not in-use white styrofoam trays in clean overhead storage area soiled with food debris and residue.-CDI-PIC voluntarily discarded food items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed overhead storage metal rack above 3-comp sink in need of more frequent cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in clean storage area a beef patty plate with extreme food build-up and residue, as well as a meat grinder plate with rust on the surface. Observed in the single-service storage area that is inside the meat market , white styrofoam plates with food residue. -CDI- PIC was notified and per PIC the plates will be replaced with new items, and the soiled styrofoam plates were 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: 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed Quat sanitizer concentration at 100 ppm, per manufacturers instructions ppm range can be between 200-400ppm. -CDI- PIC was notified and work order was placed; alternate sanitizing method available. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-501.11 Maintain equipment in good repair.Observed Quat sanitizer dispenser not working properly, due to ppm of Quat sanitizer at 100 ppm.-CDI-PIC placed work order and alternate sanitizing method provided.

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 ground beef stored above RTE items (Lettuce and cheese) 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 multiple cuts of steak wrapped the previous day at 47-48F inside the WIC. PIC stated that the whole speed rack was removed from the WIC when wrapping meat today and temperature increased above 41F. CDI - Meat was moved to WIC for rapid cooling.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed multiple cuts of beef cooling in tightly wrapped plastic at 0.07F/min. Ambient Items should cool at 0.12F/min. CDI - Meats were removed from packaging and moved to the WIF.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, and food contact surfaces of equipment with food debris while being stored as clean. CDI: items were placed to be washed/rinsed/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 .

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 non food contact surfaces of the grinder with build up of food debris. Clean as needed. Points remain same due to improvement from last inspection.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed ground beef being stored above two (2) trays of whole, intact beef. CDI: EHS and food employee rearranged storage order of WIC to prevent potential contamination. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three trays of raw meat items (sausages, plain bacon, and pork chops) in left hand side of display cooler at approximately 43F to 44F. Food employee noted that items were observed at proper temperature upon his arrival, less than three hours prior. Items were rotated to WIC for immediate corrective cooling. Two (2) Temperature Indication Labels were affixed to different two cooling trays in the display cooler; tray with properly cold holding items was found to hold at less than 41F. Tray with out of temperature food items displayed a temperature greater than 41F. A verification will occur no later than 04/20/2023. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) single service trays at prep areas with exposed food contact surfaces. CDI - Trays were inverted to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed hot plate at wrapping station with minor rips. Replace and keep in good repair. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; noted cracked housings on band saws were not observed during this inspection. PIC had stated that these housings had been replaced with intact saw housings.

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 minor food soil beneath wrapping station conveyor rollers. Clean as needed.

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 beef being stored over butter medallions in WIC. CDI: PIC moved butter to another location in WIC above raw items. 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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed ground beef being stored above whole, intact beef. CDI: PIC rearranged storage order to be in compliance.

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 minor meat buildup on the inside of small grinder stored as clean. CDI: PIC removed parts of meat grinder and placed them to be rewashed. REPEAT

4-501.11 Maintain equipment in good repair. Observed plastic saw coverings at meat saw with cracking. Replace and keep in good repair.

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 buildup on the inside of small grinder stored as clean. CDI: PIC removed parts of meat grinder and placed them to be rewashed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken prepped this morning tightly wrapped and placed into open air floor display for cooling. CDI - Items moved to WIC to cool. - 0.5 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic trays soiled with food debris present. CDI - PIC discarded any trays with food debris present. EHS recommends keeping trays inside of bags until ready to use. - REPEAT - 1.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer stored on prep top next to active meat prep. CDI - Sanitizer moved to bottom shelf away from potential contamination. - 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 cleaning needed to walls of walk in coolers. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic trays with food debris present. CDI - Items voluntarily discarded by PIC. EHS recommends keeping items inside of the provided plastic bags to protect food contact surface against food debris contamination. - 1.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single box of sausages stored on floor. CDI - Item removed and placed in cooler. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on top of prep surface. CDI - Drink removed. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board next to RTE foods. CDI - Phone removed. - 0.5 -

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed 1 spay bottle of quat sanitizer below 200ppm. CDI, operator refilled sanitizer bottle. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some food residues on clean bins above 3 compartment sink. CDI, bins relocated to re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed meat overstacked in low prep refrigerator between 42-45 degrees F. CDI, items relocated to walk in cooler to rapidly cool. Repeat. Long term compliance visit needed to ensure foods aren't overstacked and are maintained at 41 degrees F and below.

General Comment: 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 recently packaged pork cooling between 43-44 degrees F in open air case. CDI, pork relocated to WIC to cool. Proper cooling equipment / methods discussed with PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bins being wet stacked on shelf above 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris accumulating on door tracks of meat display case. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored above pre-cooked RTE turkey in walk in cooler. CDI, foods relocated for proper storage. Repeat.

General Comment: 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed meat saw approaching 4 hours but was not washed, rinsed sanitized yet. CDI by instruction, employee began cleaning meat saw while on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed several packages of beef tenderloin and cubed steak overstacked and recently placed in unit per manager between 43-45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some raw meat debris in door track of meat display case. Observed some debris on clean drainboard of 3 compartment sink.

2-301.14 When to Wash - P - Observe 1 food employee handle soiled utensil and proceed to handle clean single-service tray without washing their hands after handling soiled utensil. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed package of raw chicken stored above pork sausage on cart in prep room. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some chicken overstacked in corner of display case and between 42-43 degrees F. CDI, chicken voluntarily discarded by PIC.

3-501.13 Use approved thawing methods. Observed frozen ribs removed and thawing at ambient room temperature on cart. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed some equipment stored in front of left hand side of handwashing sinks. CDI, item removed to provide easy access to handwashing sink.

3-501.13 Use approved thawing methods. Observed broccoli and cheese thawing on rack that operator stated was placed there the night before to thaw. CDI, items thawing relocated to walk in cooler and proper thawing methods discussed with staff.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available. CDI, PIC provided thin probe thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on ground.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food soil residues accumulating on door tracks and shelving near food wrapping paper rolls.

2-301.14 When to Wash - P - Observed food employee push packaging inside of garbage can and proceed to food preparation without washing their hands. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed low prep unit on right hand side holding sausage beteen 43-45 degrees F. CDI, sausage relocated to cool. Observed some pork overstacked and not holding pork at 41 degrees F and below. EHS recommended to monitor case and make temperature adjustements to ensure TCS foods are held at 41 degrees F. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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 burger patty recently prepared according to PIC and cooling between 44-47 degrees F in top display case. CDI, operator relocated to shallow sheet pans in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean knives placed in container collecting to air dry after cleaning but bucket had water / residue on bottom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a meat grinding machine stored clean with visible debris accumulation on the inner components of the machine. CDI- set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in customer case cold holding above 41F (see chart). CDI- EHS recommended monitoring case and making temperature adjustments if case cannot maintain TCS foods at 41F and lower.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dumping ice into hand sink in meat department. CDI- EHS instructed employees and PIC that hand sinks are to be used for hand washing only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken boxes stored above pre-cooked deli ham/meats in the walk in meat cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a meat grinder that was previously cleaned with visible debris on the inside of the machine. CDI- disassembled for recleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on walk in cooler and prep. room fan coverings.

5-205.15 Maintain a plumbing system in good repair. Observed leaks in plumbing underneath the 3 compartment sink and where the hose bib faucet is located.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on fan coverings in cold prep. room and on shelving in walk in cooler where chicken is stored.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over RTE picnic hams and raw pork over RTE picnic hams. CDI - PIC rearranged case during the inspection. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat debris on trays stored on shelf over prep tables. -.5-

4-501.11 Maintain equipment in good repair. Observed sliding Plexiglas door on the meat case with a quarter-inch gap. Observed sealer pad torn. Observed cracks in the grinder basket. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer compartment with soiled dishes stored on the drain board and debris in sanitizer solution. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup at the top of the meat case over and under the lights. Observed buildup on the shelving in the front of the meat display case. -0-

5-205.15 Maintain a plumbing system in good repair. Observed sprayer at pre-rinse with broken gasket. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork over RTE pork and raw chicken over RTE pork. CDI - PIC changed storage order. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat debris on meat trays above cutting tables. -0-

4-501.11 Maintain equipment in good repair. Observed sliding meat case door off track. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the grinder cord above meat shelving. -0-

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 smart watch while stocking meat case. CDI - Watch removed. -0-

4-501.11(B) Good Repair and Proper Adjustment-Equipment - C Keep kick plates shall be sealed tight. Observed loose kick plate to the lower left of the walk in freezer. Tighten. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the handsink. Provide trash bin at the handsink. -0-

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 buildup on the condenser fan covers over the prep tables. Clean. -1- REPEAT

Observed a stack of single use meat trays stored on the floor inthe back. Picked up during inspection. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed build up on the ground around the outside dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C

Observed dust build up on the walk in walls and wall posters today. 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.

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 peeling paint on the wall column in the meat room. Repaint to provide a smooth and easily cleanable surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving in walkin cooler. Replace wrap pads.

4-602.13 Nonfood Contact Surfaces - C: Clean sides of cuber. Clean inside milk display cases.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Working containers of chopped cheese and spices stored in walk in cooler with no label. Label items once removed from original container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Packages of raw chicken dripping onto boxes of raw chicken stored on a lower shelf. Rewrap of relocate dripping packages to prevent contamination.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in sliding door track of display case and dried blood on reolling racks used to transport packaged meat to sales case. Clean all.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed some of the single service trays stored above the meat cases had meat splatter on them. Cases with splatter discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed a stack of single service trays with meat splatter on them in the market. CDI - discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Maintain equipment and utensils clean and sanitized. Observed the sausage grinder, which had not been used today, had dried food debris on the interior. CDI - PIC delegated an employee to clean.