HARRIS TEETER #205 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in the meat display cooler holding above 41F (see chart). Per employee, items are not kept in cooler overnight and were placed back in unit from WIC one hour prior to inspection. CDI - Employee was allowed to move items to WIC for rapid cooling. Employee voluntarily discarded ground beef due to observed temperature. A VR will be conducted within 3 days to verify repair of unit or continued discontinuation of use. Per manager, work order had been called in for repair. - 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 .

4-501.11 Maintain equipment in good repair. Observed handle on seafood display slider door broken and separating from glass pane. Repair/Replace. - 0.5 -

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 crab cakes annd cocktail shrimp above 41F. CDI- Items moved to WIC for rapid cooling. - 1.5 -

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed ribs thawing in a bus tub of standing water at prep sink. CDI - PIC turned water flow back on. - 0.5 -

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 pork chops and tilapia in meat display above 41F. Per employee all items were stocked that morning. All other items were 41F or below. Items may have sat out when case was being stocked. CDI - Items above 41F were removed to WIC to be cooled down. - 0.5 - For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed cryovac tilapia thawing in WIC in intact packaging. CDI - Packaging was pierced to allow for air flow into package. - 0.5 -

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray stored over the food prep area. CDI - Spray was relocated.

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 condenser fans accumulating dust. Clean and maintain.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over pork and and pickles in the walk in cooler CDI - PIC rearranged the storage order. For more information on food storage order please visit: http://meck.co/FoodSafety

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. Observed the meat grinder with some food debris on the rim bowl extension. Clean and maintain. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 a few TCS foods just prepped (crab, crab cakes, a variety of fish) above 41F in the seafood display case. Food handler stated they just prepped. CDI - PIC removed the products from the cooler and placed in the walk in cooler to rapidly cool to 41F, the display case is for maintaining 41F and not designed to cool rapidly. 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 .

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 under case cooler in need of cleaning.

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 date last shellstock was sold missing from a few tags. CDI: discussion with Store manager to ensure all dates are legible and documented properly. Verification visit required to ensure compliance

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 barrier between oysters and clam not effective means for separation. Provide a higher barrier to prevent cross contamination. Verification visit required to ensure compliance.

3-202.19 Dead shellfish or shellstock with badly broken shells shall be discarded. Observed one dead oyster. CDI - discarded.

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 seal of the equipment to the floors are deteriorating, reseal/recaulk.

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 . Salmon, tuna, scallops, cod recorded above 41F. CDI- Placed on TPHC. Facility will have unit looked at in the meantime utilize TPHC or ice to maintain temps. Steaks at customer service area recorded at 49F. CDI- Discarded, assure food is cooled down after prep. VR for unit

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 dust build-up on fan covers inside meat prep room and walk-in cooler. 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. Observed one tag with date last shellstock was sold not legible. Observed date last shellstock was sold missing from tag for November. CDI: discussion with Store manager to ensure all dates are legible and documented properly.

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 inside customer display case raw pork loin stored above fully cooked ribs. CDI: storage order was corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked in 3-comp sink.

REPEAT VIOLATION: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed current test strips that were provided were water logged and not testing sanitizer correctly. CDI: new pair of strips were provided during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available in the department for testing quat sanitizer. CDI: strips were brought over from office

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple TCS items inside seafood case > 41F (see temp chart). CDI: all items were removed from case and transferred to the walk-in cooler. Work order was placed. Compliance visit is needed in 10 days to ensure seafood case has been repaired and maintaining foods 41F/below.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometers inside both meat and seafood cold cases.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat trays stored on shelf with meat debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan covers in meat cutting room above prep table and inside walk-in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink access blocked by display cooler and speed rack. CDI: Sink unblocked.

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 one shellfish tag with no date mark from December. Facility is not currently offering shellstock and does not know when they will be selling again. CDI: Tag will be retained until 90 days from January 1. REPEAT VIOLATION

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw pork in display case. CDI: All items reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored over beyond meat products in display case. Observed raw chicken stored over fully cooked ham in display case. CDI: All items reorganized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed band saw with some raw meat debris on it stored as clean. CDI: saw was cleaned.

3-501.13 Use approved thawing methods. Observed shrimp thawing in sink with no running water. CDI: Shrimp moved to walk in to thaw. REPEAT VIOLATION

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 tag missing from bag of clams in display case. It was later found but could no be certain it was from that batch of clams. CDI: clams were discarded.

3-501.13 Use approved thawing methods. Observed a packet of tuna thawing inside prep sink without running water. Water was temped at 79F. Tuna was moved to the walk-in cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef and raw beef tenderloin stored over “Beyond Meat” plant products in display case. Observed raw, cold smoked salmon stored over ready to eat crab cakes, imitation crab, and cocktail shrimp platter in display case. CDI: Products reorganized. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw meatballs in display case. CDI: Products reorganized.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no date recorded on the tag of the last sold shellstock on 4 shellstock tags in September and October. Ensure to record the date on the tag of the last shellstock sold. CDI EHS discussed proper shellstock tag handling with employees and PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer dispenser at the 3 comp sink with QUAT concentrations of 50 ppm. Ensure to maintain proper QUAT sanitizer concentrations of 200-400ppm. CDI PIC placed a work order for repair during the inspection. Verification required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice build up in the walk in freezer. Ensure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw catfish, tilapia filets, monk fish, chicken breast, and chicken skewers cold holding above 41F in display case. Temperature range was between 42-45 for all listed foods. CDI, food items sent to walk in cooler to rapidly chill. Observed ground beef cold holding at 47F at customer grab and go, CDI, PIC voluntarily discarded food item. Observed entire case for customer grab and go cold holding all food items between 42-45F. CDI, PIC was advised to keep foods no longer than 4 days. REPEAT VIOLATION

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Service order was put in for customer grab and go case. VR Required.

4-501.11 Maintain equipment in good repair. Observed cracks on display case. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink. CDI: Ice melted and PIC educated employees on proper handsink usage.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salt pork stored over ready to eat hams in display case. Observed cold smoked salmon stored over ready to eat foods in display case. CDI: Products rearranged. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw turkey stored over raw pork in display case. Observed raw chicken stored over raw pork. CDI: Products rearranged. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some sirloin steaks above 41F in meat case. Products are held in case on a 3 day shelf life, per PIC. All other products were 41F and below. REPEAT VIOLATION Significant improvement from previous inspection.

4-501.11 Maintain equipment in good repair. Observed some cracks on case doors and tracks. REPEAT VIOLATION Previous violation corrected.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf Observed no papertowels at handsink. Paper towel dispenser was open. It appeared that papertowels ran out after last handwash. Corrected during inspection (CDI): Person in charge (PIC) obtained papertowels and loaded dispenser. No improper handwashes took place. PIC reminded staff to replace towels immediately when the dispenser is empty.

3-302.11(A) Separate the different types of raw animal foods. -P Observed items on speed rack not stored according to final cook temperature. Chicken wings were stored over beef and ground beef. CDI: Items reorganized. Observed turkey sausage stored over pork sausage in walk in. CDI: Items reorganized. REPEAT VIOLATION

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Through discussion, employees stated that they clean the meat cutter daily. The room temperature was 58F today. The employees who use the meat cutter are on premises less than 10 hours daily. PIC was told that if they can keep the prep room at 50-55F, then daily cleaning would be in compliance because at that temperaute, it must only be cleaned every 10 hours while in use. CDI: Meat cutter cleaned. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Obseved employees cleaning display case that is accessible from kitchen. Food was placed on a speed rack and left in the processing area, which has an air temp of 58F. Items were being held above 45F. CDI: Speed rack was rolled into the walk in and items were rapidly cooled. PIC directed employees to put all items in the walk in while cleaning the display case from now on.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door leading to back stock area is severely damaged in bottom left corner.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee unable to name Food Borne symptoms and illnesses. CDI: Employee health poster provided today via email along with inspection

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored under raw turkey products in walk in and in display coolers. Ensure that planograms are following storage by final cook temperature. CDI: Items reorganized to accomodate proper storage order. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink upon arrival. CDI: Towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored over raw pork in front display case. Observed raw chicken stored over raw pork in walk in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat cutting area holding at 70F. Employee stated that the meat saw is cleaned daily. Employee finished cutting meat at approximately 1pm. CDI: PIC instructed to ensure that the meat saw is cleaned every 4 hours, when temperatures are above 55F.

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 knives stored in cooler for trimming meat. Knives were laying on top of the vent for the cooler. CDI: PIC removed knives.

4-501.11 Maintain equipment in good repair. Observed meat display case holding above 45F. All items were right at 45F by end of inspection. CDI: Items moved to walk in for holding. Observed meat case sliding door track to be cracked.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat cutting area holding at 70F. Employee stated that the meat saw is cleaned daily around 6pm. Employee started cutting the meat at 11:15 am. CDI: PIC instructed to ensure that the meat saw is cleaned every 4 hours, when temperatures are above 55F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. PIC stated that he has portable bug lights that they use during the evening, after closing. Recommendation given to PIC to get professional pest control out to facility more often.

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed shellfish tags not marked with the date the last one was sold. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of sausage holding at 47F in cooler. All other items holding below 45F. It was determined that a customer had it in their cart and brought it back. CDI: Item voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed machine oil stored over in use prep surface with food on it. CDI: Oil relocated to safe location

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed an overall lack of hand washing frequency. Observed employee packaging seafood and then drop some shrimp on the floor. Employee picked shrimp up with gloved hand, removed gloves and began to don a new set of gloves. CDI: it was explained to employee that hands must be washed when changing tasks from cleaning to working with food. Employee washed his hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink obstructed upon arrival due to a bakery speed rack. EHS was able to still wash hands. CDI: bakery employee moved speed rack to regain access to handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed packaged and boxed raw chicken over a tub of raw beef in walk-in. There was low risk due to chicken being heavily packaged. CDI: beef was removed from lower shelf and placed in separate area to eliminate contamination possibilities.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed employee not being able to locate thermometer in meat market. CDI: employee was able to quickly obtain a properly calibrated thermometer from the bakery that was adjacent to the meat market. Thermometer needs to be present in meat market at all times.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays in back storage area, unorganized and some items not being 6 inches off of the floor. Items need re-organizing and to be raised higher off of the ground.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a bag of meat packaging trays stored directly on the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cubing components of the cubing equipment stored as clean with some dried meat residue. CDI- PIC/ market manager Teneshia removed and placed at walk in cooler for cleaning. Single medium length strand of hair on the in use cutting board. CDI- employee removed cutting boards for cleaning. All employee's did have on hair restraints.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Spray bottle of clear liquid stored in glass display case with chicken. Bottle was not labeled. CDI- Manager advised that bottle contained water, and labeled bottled.

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. One in use knife stored between the cutting board and the exterior wall of the of the display cooler. CDI- verbal correction to correct storage to store manager Carla Mills.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in the bottom of one section of the self service display cases and one side of the display case. Cleaning is needed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed box of ground turkey stored over bacon in walk-in cooler. Observed ground turkey burgers stored with ground beef in display case. Observed ground turkey stored over whole muscle steak in display case. Observed raw chicken stored next to and in contact with raw beef in top display shelf. CDI, operator relocated foods for proper storage and provided a guard to separate raw beef from raw chicken in display shelf. Repeat.

4-204-112 Temperature Measuring Devices-Functionality - PF Temperature measuring devices shall be supplied with cold hold refrigeration equipment. Observed display case refrigeration unit digital temperature gauge not functioning and operator not able to find temperature gauge that was placed inside unit. CDI by instruction.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed some food debris accumulating below meat packing machine. Observed some spillage on shelving below meat case. Clean.

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

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide sanitizer at proper concentration. Observed sanitizer not available at 3 compartment sink as measured by test strips and it was determined that there was no more sanitizer in bag. CDI, operator replaced bag during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - C\ Store food 6 inches off of the ground. Observed 2 chicken boxes stored on ground that operator stated was from deli. CDI by instruction.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment exposed to splash or spillage shall be designed and constructed of nonabsorbant, smooth and easily cleanable material. Observed tears in plastic lining shelves on rack near handwashing sink.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Clean ventilation system so that discharge is prevented. Observeed fans inside walk-in cooler accumulating dust.

6-301.12 Hand Drying Provision - PFDisposable towels or another means to dry hands shall be provided at handsinks. Observed no disposable towels left at handsink in meat market. CDI, operator provided additional disposable towels during inspection.

Store raw beef below whole muscle angus beef. Observed raw ground beef stored over angus beef in walk-in cooler. CDI, operator relocated foods. Repeat.Store raw animal food so that cross contamination is prevented. Observed shellstock commingled in display case. Observed mussels stored with shellstock with different harvest dates. CDI, operator voluntarily discarded shellstock.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazardous foods that are ready-to-eat and held for over 24 hours. Observed crab cakes and crab legs not date marked in display case that operator stated was removed from packaging the day before. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore clean equipment in a clean, dry area. Observed cutting board stored in splash zone of 3 sink.

4-302.14 Sanitizing Solutions, Testing Devices - PFGeneral Comment: Provide tests strips to test concentration of sanitizer. Observed current test strips were wet and not able to accurately test chemical concentration. CDI, operator provided additional test strips during inspection and discarded old ones.

4-602.13 Nonfood Contact Surfaces - CjGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed soil and debris accumulating on shelving and storage racks in facility.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PFood itmes shall be stored and separated according to final cook temperatures to prevent cross contamination. Observed ground turkey burgers stored next to ground beef patties in display case. Observed raw ground beef stored next to whole muscle beef steak in same display case. Observed ground beef stored above whole muslce beef steak on rack in walk in cooler. CDI items were relocated during time of inspection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PGeneral Comment: Equipmet, Food Contact surfaces working with potentially hazardous foods shall be cleaned every 4 hours or when necessary. Observed operator state that meat saw had not been cleaned since the previous night. CDI meat saw was broken down for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PAll foods held cold shall be maintained at a temperature under 45 F. Observed turkey burgers, steaks, and ground beef held above 45 F. CDI Items were pulled and placed in walk in cooler to bring down under 45 F requirement.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CGeneral Comment: Store single service items in a clean dry area to prevent contamination. Observed several single service packing trays stored on meat prep surface with debris build up on outter edges of stacked trays.

4-501.11 Good Repair and Proper Adjustment-Equipment - CGeneral Comment: Equipment shall be properly functioning and in good repair. Observed display case not holding required temperature in middle of unit. Observed operator contact repair company to assess case.

4-602.13 Nonfood Contact Surfaces - CGeneral Comment: Non Food contact surfaces shall be clean and free from soil accumulation. Observed debris deposits on lining of packing machine.!

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed box of raw pork stored on top of raw chicken box in walk in cooler. CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide proper concentration of sanitizer. Observed quat sanitizer above 400ppm at 3 compartment sink. Observed quat sanitizer in spray bottle below 200ppm. CDI, operator refilled spray bottle to proper concentration.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFPotentially hazardous food shall be held for 7 days at 41 degrees F or below and for 4 days between 42-45 degrees F. Observed 3 packages of pre cooked sausage with a sell by date of 2/25 that operator stated was prepared on 2/16. CDI by instruction.

4-803.11 Storage of Soiled Linens - General Comment: Store soiled linen properly. Observed 1 soiled apron stored on wall hook. Store clean equipment in a clean, dry area. Observed a clean cutting board stored in splash zone of 3 compartment sink. CDI by instruction.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of soil. Observed soil debris on gaskets and inside meat and fish display cases. Observed soil accumulating on shelves throughout.

6-501.12 Cleaning, Frequency and Restrictions - CGeneral Comment: Physical facilities shall be cleaned as often as necessary to keep them clean. Observed debris and trash starting to accumulate behind ice machine.

Maintain proper storage of raw meats according to final cook temperature. Observed ground beef on rolling storage rack above raw pork chops. Ground beef removed.

General Comment- Observed split gasket on walk in freezer door. Maintain in good repair.