COMPARE FOODS MARKET

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored directly above raw beef. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer in 3 comp sink at 0ppm quat. Facility will manually add sanitizer during use until unit is fixed. Will be back to check on the concentration. 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

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed fish thawing in sink without running water. CDI. PIC ran water on it.

4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed no cold water coming in one of the hand sinks and 3 comp sink. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle on top of equipment. CDI PIC moved the bottle.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Employee cup observed on cutting table while meat was being cut. Store employee personal drinks separately from food prep areas.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in prep room. CDI - Manager refilled dispenser. 0 pts

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead fly observed on band saw table. CDI - Employee began cleaning band saw as corrective action.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 1 container of marinade observed on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Housing for band saw blade is broken. Replace. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some holes in wall and wall damage in prep area where old equipment was mounted to wall. Repair walls. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Some holes from old mounted equipment in walls. Floor bowing up in back walk-in freezer. Some minor damage on floor tiles in meat market prep room. Front handsink needs to be recaulked to the wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items on grab n go holding above 41F and all items in display case at counter holding above 41F. CDI PIC placed all raw meat back in WIC for rapid recool, voluntarily discarded smoked pork, and called repairman. VR required 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. REPEAT

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed corner strip on wall near WIC door detached from the wall.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed the front handwashing sink blocked by boxes. CDI Employee moved boxes. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soaked meat tray in the front handwashing sinks blocked. CDI Employee moved tray from sink and washed/rinsed/and sanitized sink.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed tile missing from wall in front and floor tiles damaged in the front. Also observed some areas of the baseboards in the WIF and WIC damaged. All these areas are not smooth and easily cleanable. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer on shelf with meat, deodorizer on top of slicer, alcohol on top of packaging machine. CDI PIC moved all these chemicals to chemical storage area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed most of the floor of WIF and some areas of the baseboards in both WIC and WIF damaged, not smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch box on top of equipment and on the shelf with food. CDI PIC moved lunch boxes.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed 2 pans of raw chicken next to raw beef and pork with sides of pans touching (in the meat display case). REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meats in grab n go case above 41F. PIC stated that they were put in case yesterday. Ambient air of case was 46F. CDI PIC voluntarily discarded. REPEAT 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 .

4-501.11 Maintain equipment in good repair. Observed marinated meat grab n go case not holding TCS foods at 41F or below. PIC called maintenance today. CDI PIC removed all meat from this case.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged lid on dumpster and both lids open.

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. Pans of raw chicken stored directly beside pans of raw beef and raw pork with sides of pans touching each other. Establishment needs to separate raw chicken from other raw meats with dividers to prevent potential cross-contamination. CDI - Raw chicken moved away from pans of raw pork and raw beef. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 pans of marinated beef measured 44-45F in display cooler. PIC stated they were marinated and prepared today. TCS foods in cold holding shall measure 41F or less. Use walk-in cooler to cool meat after preparation to 41F. CDI - Pans moved to walk-in cooler to cool. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on cutting board during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Rolling carts are very rusted and need to be replaced. Equipment shall be maintained in good repair. 0 pts.

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. Clean shelves in prep room. REPEAT

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Hot water at 3-compartment sink measured 101F during inspection. VR - Verification required within 10 days that establishment fixes hot water to provide a minimum of 110F for washing dishes.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage present in preparation room and in walk-in cooler. Repair floors where needed. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Light bulbs in prep room are not shatter-roof or shielded. Establishment needs to attach plastic shields on light fixtures. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Handsink filled up with used cloth rags at beginning of inspection. Hand washing sinks must be used only for hand washing. Do not store items in hand washing sinks. CDI - Employee removed rags.

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. Raw chicken stored directly beside raw beef and raw chicken touching sides of raw beef containers. Also, raw chicken wings stored directly beside raw pork with raw chicken touching sides of pork bins. Use dividers or other effective means to prevent cross-contamination. CDI - PIC moved raw chicken to back walk-in cooler until dividers can be acquired. // Also, EHS observed packaged smoked pork on raw chicken cutting board that still had visible raw chicken residue on it. CDI - PIC removed pork. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Establishment needs to replace rusted rolling cart in department. 0 pts.

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. Shelves in prep room have debris and dust on them. Clean shelves. 0 pts.

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. Caulk at 3-compartment sink is moldy and needs to be cleaned and re-caulked. // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles low in prep room. Some floor tile damage in prep room as well. Repair/replace broken floor tiles and re-grout between tiles where it is low. 0 pts.

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 No recorded dates on shellstock tags observed. VR required

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 precooked shrimp and crawfish with no date marks. CDI. PIC date marked items yesterdays date from when the commercial product was opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed WIF not holding items frozen. Items holding 41F and below. PIC stated they were calling a repairman.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids from left dumpster (furthest from the stairs). Observed lid partially torn off and opened on dumpster closest to the stairs. 5-501.111 Keep storage areas and bins for waste in good repair. Repeat

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 2 containers of meat trimmings stored inside the WIC uncovered.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer bottle stored above prep table where meat was actively being prepared. CDI - Sanitizer was removed from above prep area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lids from left dumpster (furthest from the stairs). Observed lid partially torn off and opened on dumpster closest to the stairs. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed missing wall tiles to the right of the door way leading into the meat market prep room. Observed water beginning to puddle in areas of floor that need grout repair in prep room to maintain smooth and easily cleanable. // Light fixture in women's restroom is falling away from ceiling attachment and must be repaired. 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.

6-303.11 Provide required lighting intensity. Observed as low as 3 foot candles inside the large Walk-in Freezer in back hallway. Observed as low as 1 foot candles inside the main Walk-in Cooler. The light intensity shall be at least 10 foot candles at a distance of 75cm (30 inches) above the floor in, walk-in refrigeration units and dry storage areas.

2-301.14 When to Wash (P) - Observed food employee handle soiled equipment, garbage can then proceed to handle clean single-service trays with same gloves without removing gloves and washing hands. CDI, employee washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled equipment, garbage can then proceed to handle clean single-service trays with same gloves without removing gloves and washing hands. CDI, employee washed hands.

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 sanitizer 3 compartment sink not provided at required concentration and testing below 150ppm quat. Operator filled 3 compartment sink with sanitizer hose and contacted Ecolab during inspection for calibration. Visit needed to ensure long term compliance and calibration.

4-904.11(A)Displayandhandlesingle-useandsingle-servicearticlesandcleanedandsanitizedutensilstopreventcontamination. Observed single-service trays removed from commercial packaging and splatter observed on some trays in prep room. Repeat.

4-501.11 Maintain equipment in good repair. Observed the sanitizer dispenser at 3 compartment sink not calibrated to dispenser at required concentration. Operator stated EcoLab contacted during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed old vomiting and diarrhea poster but not updated poster to include full written procedures. CDI, updated vomiting and diarrhea poster / procedures and State procedures emailed to establishment. Improvement made since previous inspection. Points not escalated today

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 TCS foods held between 43-45 degrees F in walk in cooler. Ambient air temperature measured 45 degrees F. Maintenance arrived while on-site and unit calibrated and observed ambient air temperature at Before end of inspection and temperatures of foods dropped within minutes. Observed chicken and chorizo overstacked in display case at 45 degrees F from night before according to manager. CDI, chicken and chorizo voluntarily discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed walk in cooler maintain TCS foods between 43-45 degrees F. CDI, maintenance arrived to calibrate cooler during inspection.

4-904.11(A)Displayandhandlesingle-useandsingle-servicearticlesandcleanedandsanitizedutensilstoprevent contamination. Observed single-service trays removed from commercial packaging and splatter observed on some trays in prep room. Repeat.

4-601.11(C)/4-602.13Keeptheequipmentcleantoavoidbuildupofdust,foodresidueordebris.Observedrawmeat/debrisin reach in shelving throughout facility and shelving of WIC. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written employee health agreement did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy agreement provided.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - Observed no written procedures for vomiting and diarrhea cleanup on-site. Sample vomiting and diahrrea cleanup procedure emailed to PIC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat residues remaining on blade of meat saw and cleaned equipment on clean drain board of 3 compartment sink. Observed bins stored in walk in cooler as clean according to staff but residues and meat debris observed. CDI, equipment relocated to be re-washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed smoked hen date packaged on-site yesterday with date mark exceeding 7 day. CDI, discard date updated.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single-service trays removed from commercial packaging and splatter observed on some trays in prep room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw meat / debris in reach in shelving throughout facility and shelving of WIC. Repeat.

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken container stored with raw pork and container of raw pork stored in container in contact with contiainer of raw beef. CDI, foods separated by divider. Observed pork ears uncovered / unprotected in WIF and smoked pork removed from packaging and on box. CDI, box relocated to cover and smoked pork voluntarily discarded by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed plastic bins stored in walk in cooler as clean but soiled. CDI, bins relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed several packages of pork and beef cold held above 41 degrees F and between 42-45 degrees F in display grab and go floor cases. Vr needed to ensure long term compliance. TCS foods shall be cold held at 41 degrees F and below. Repeat.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean bins stored under raw meat and stacked together on shelving collecting food debris and soil. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed wet stacked containers in walk in cooler.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service gloves with contamination, single-service wrapping on shelving in soiled area with food debris / soil. Observed trays removed from commercial packaging and stored on rack with some residues.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed raw meat / debris in reach in display cooler and shelving throughout facility and shelving of WIC. Repeat.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor damage throughout prep area behind front counter. Repeat. Observed baseboard floor strip damage outside near prep room. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Rte ham, steak, pork, and chicken items on retail grab n go above 41F. See temp chart. Items above 45F were voluntarily discarded by the PIC. Items 42F-45F were placed in walk in cooler to quickly cool and to be kept at 41F or below. Observed cold unit functioning at 43F-45F. A VR will occur no later 6/6/21 to ensure all TCS foods are kept at 41F or below. PIC will not use malfunctioning cold hold units until repairs are made.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed RTE ham above 41F and kept in cold unit since yesterday according to PIC. CDI- Items above 41F were voluntarily discarded. PIC was able to back date item at 41F or 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 TCS foods placed into service display cases covered, in deep containers, and not cooled to 41F prior to service. CDI- PIC moved all items to walk in freezer uncovered to quickly cool.

4-501.11 Maintain equipment in good repair.- Observed grab n go display cases above 41F and keeping food above 41F. PIC moved all items out of unit to have repairs made to unit. Observed damage to walk in freezer floors and walk in cooler doors. Observed cold holding equipment condensers and pipes leaking in walk in coolers.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed wash water at 100F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed cleaning on cooler vent covers due to dirt debris build up. Observed cleaning needed on cold holding cases due to minor food debris build up.

5-203.14 Backflow Prevention Device, When Required - P- Observed spray nozzle attached to hose with back flow prevention device. CDI- Education provided on how to properly ensure back flow prevention is achieved. Hose spray nozzle removed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.- Observed large dumpster without any lids.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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 tile and baseboards throughout the facility in need of repair due to cracks, grout missing, and broken tile. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed old saws stored in back of facility non operational.

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 several employees wash their hands and then turn off the faucet with their bare hands.CDI-Explained the violation to the employees and they rewash their hands.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed trays used to package meat with meat residue on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the display case under the meat trays and in between the gaskets.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed meat residue on the blades of knives stored on the knife rack at the seafood department. CDI-Knives were rewash, rinse, and sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken and beef stored in display case holding above 41F. Ambient air temp was 39F. PIC states items were prep this morning around 9am and placed in display case for sale. CDI-Moved items to walk in freezer to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the display case. Observed meat residue under the trays.

6-301.14 Handwashing Signage - C Observed no hand wash sign at hand sink in meat market room.

3-302.11(A) Separate the different types of raw animal foods. -P Observed cases of raw poultry stored on top of raw pork in walk in cooler. CDI manager relocated chicken.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Saw and grinder in market cleaned once daily. Ambient air temperature of room 57f. Manager indicated that cooling unit in market had been turned off. CDI - Manager cleaned both the saw and grinder while on site. Educated manager to clean all food contact surfaces at least every 4 hours if the cooling fan unit is not operating. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed multiple knives stored as clean in seafood area with residue around blade/handle juncture. CDI - knives removed to sink for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats in market display cooler at 42 - 44f. Ambient air temp of unit 39f. Product filled very high inside of containers prohibiting air flow to all parts of product. REPEAT -CDI - manager removed to freezer for rapid cooling and to reduce volume of product in cooler. Observed multiple containers of meat trimmings to be reprocessed into ground product holding at 54f. CDI - manager discarded trimmings that had been processed earlier in day and removed trimmings just processed into walk in freezer for quick cooling before placing in cold storage. Continued non-compliance with cold holding standards 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 recently water thawed cooling in large volumes in closed off plastic bags. CDI - manager spread shrimp in to pan for cooling

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers marinade stored directly on floor under hand sink in market service area and directly on floor in seafood cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting board stored directly on floor in market prep area and clean knives stored in unclean holder in seafood area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat residue and splatter on several stacks of styrofoam meat trays in market room. Recommend maintaining trays in plastic to protect from contamination until ready for use.

4-101.17 Wood, Use Limitation - C Observed absorbant wooden block in use as cutting board base and wooden handled mallet in seafood area. Manager discarded. . 4-501.11 Maintain equipment in good repair. Observed significant ice accumulation and damaged/raised flooring in large walk in freezer

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water temperature in the market at 91f and in the seafood area at 94f. Hot water in use to clean both rooms but not recovering but instead dropping. VR required within 10 days to verify adequate hot water.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed dumpster with no plug and damaged/leaking bottom seam.

6-303.11 Intensity-Lighting - C Observed all lights out inside seafood area walk in cooler resulting no visibility unless doors propped open.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in the facilities walk in cooler, packaged foods case, and display case cold holding above 41F today. Repair technician was on site during inspection to assess equipment. Items were relocated to grocery store coolers/freezers that were functional. Facility has agreed to voluntarily close department and not to re-open until cold holding equipment is functional. Verification required to ensure equipment is functional.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp cloths being stored on cutting surfaces between uses.

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 metal shelving and metal speed racks in the walk in cooler.

Repeat violation 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a meat cart blocking the hand sink by the 3 compartment sink. CDI - cart was moved. Observed trash in the hand sink by the 3 compartment sink and knives in the hand sink by the front meat case. CDI - items were removed from the sinks.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Facility is not writing the date of the last clam used on the shellstock tags. Verification required 4/14/2019

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed cooked blue crab stored with raw shrimp in the fish case. CDI - explained proper storage; PIC voluntarily discarded the crab.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed trays of raw pork and steak in the meat prep room being stored in there while the front case was being cleaned. The items were holding at 43F and 44F. Reminded the PIC of the temperature change to 41F. Recommended the meat stay in the walk in cooler while the cases are being cleaned or adjust the fan in the prep room to maintain food at 41F while it is being stored in there. PIC moved the items to the walk in cooler. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed meat trays stacked wet.

General comment 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 3 cracked meat trays on the drying rack. Discontinue use of cracked/broken items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed the hand sink in the prep room blocked by a cart of meat.CDI - cart was moved,

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a bottle of sanitizer unlabeled. CDI - bottle was labeled.

General comment 4-501.11 Maintain equipment in good repair. - Observed a paper towel being used to stop up the 3 compartment sink in the fish department. Replace with a rubber stopper or fix the stopper on the sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in the tracks and doors of the meat case.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 compartment sink in the fish department. Repair leak.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's glasses stored on top of the cube steak machine. CDI - glasses were removed.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer testing at 0ppm in seafood three comp sink. CDI - Dumped and refilled at correct concentration.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Floating debris in sanitizing solution in three comp sink at seafood department. CDI - Solution dumped and refilled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from sliding door tracks of display cases.

6-301.14 Post a handwash sign at each handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Cleaned during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from fan guards in prep room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink by seafood case filled with ice and bucket of soap. CDI - Ice melted and soap relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Cleaned during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean heavy build up of dust from fan guards in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Repair leaking drain line under handsink at seafood station.

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. Clean up crumbs and debris from floor in walk in freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed items stored in handwash sink. CDI by removing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsink without hand towels. CDI added hand towels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on prep surfaces.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf observed test strips to be water damaged. CDI by replacing test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on display cooler door tracks and inside unit.

5-202.11 Approved System and Cleanable Fixtures - Observed broken toilet seat in mens restroom. Replace seat.

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 cracked tiles in meat cutting room, observed cracked floor tiles in can wash basin.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed damaged shopping carts and gas canisters stored in garbage area.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat grinder and meat cuber to have dried food debris. CDI by wash, rinse, and sanitize.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottles stored on cutting boards next to exposed meat. CDI moved to below table top. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in both 3 compartment sinks testing > 400ppm QAC. CDI by diluting solution to 200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation inside display cooler. REPEAT VIOLATION

5-202.11 Approved System and Cleanable Fixtures - Observed broken toilet seat in mens restroom. Replace seat.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed damaged lid on dumspter. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors to be open.

6-303.11 Intensity-Lighting - Observed 3 light fixtures in walk-in cooler not working. Repair

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on work surface. CDI relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw shrimp stored in handwash sink. CDI by moving shrimp to prep sink.

(4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy bacterial build-up inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw marinated beef, chorizo stored in display cooler (section of display cooler closest to walk-in cooler door) > 45F. Ambient air temperature of cooler observed at 49F. CDI - PIC removed all meats from cooler and placed in walk-in cooler. Repair service has been called in. VR visit required within 10 days.

3-501.13 Use approved thawing methods. Observed fish thawing in prep sink without running water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in buckets of soiled water.

4-501.11 Maintain equipment in good repair. Observed ambient air temperature of 49F in display cooler holding marinated beef and chorizo. REPAIR Observed water leaking from condenser unit onto floor in large walk-in cooler. REPAIR

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build-up on raw meat debris on display cooler doors/tracks and inside unit. Observed wire storage rack holding single service trays to be soiled with food residue.

5-202.11 Approved System and Cleanable Fixtures - P Observed broken toilet seat in mens restrrom handicap toilet stall. REPAIR

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. Observed heavy dust build-up on light fixtures in meat cutting room. CLEAN

2-301.14 Wash hands when changing tasks before putting on new gloves. -P Observed meat employees using the same gloves prepping meat, going into walk in and prepping customer orders. CDI - PIC instructed hand washing and glove change.

6-301.12 Provide approved method of hand drying at each hand sink. Observed the only handsink in meat cutting area without hand towels. CDI - Dispenser filled. 5-205.11 (B) Use handwashing sink only for handwashing. -Pf Observed onions dumped in handwashing sink. CDI - Sink cleaned.

3-101.11 Maintain the original appearance of food. Observed purple chicken on display. CDI - PIC discarded voluntarily.

3-302.11 Keep food separated from sources of contamination. Observed food throughout facility, stored on shelves and under shelves dripping onto other containers of food. CDI by instruction - Use sheet pans, spacing and separation to control cross-contamination in storage.

4-501.114 Maintain chemical sanitizer at appropriate strength. Observed quat sanitizer at 50 ppm in 3-comp sink. CDI - Sanitizer remade. VR by 07/31/2015. 4-601.11 (E)(4) Keep internal portion of ice machine clean. Observed yellow buildup around ice chute.

3-501.14 Cool foods quickly. -P Observed meats in display case over 45F: Beef 50F max. VR by 7/31/2015.

3-302.12 Label foods in storage with the common name of the food. Observed meat in black bins without labeling and spice in plastic bucket on shelf. Label these containers.

6-501.111 Keep premises free from insects, rodents and other pests. -Pf Observed flies in meat prep areas. Contract with professional insect exterminator for fly removal.

3-303.12 Do not store food in direct contact with ice without a drain plug. Observed frozen tilapia in black bin in direct contact with ice.

3-304.14 Keep wet wiping cloths inside sanitizer solution. Observed wet wiping cloths, one filled with blood, on cutting boards. Place cloths in solution, wash when soiled.

4-903.11 (A)(2) Keep single use and single service items away from splash, dust and other contamination. Observed meat trays with bloody residue. CDI - PIC discarded.

4-302.14 Keep sanitizer test strips available. -Pf Observed 3-comp sink with no test strips. CDI - PIC found test strips.

.4-602.13 Keep nonfood contact surfaces clean. Observed shelving in need of cleaning. Clean shelving.

5-205.15 (B) Maintain a plumbing system in good repair. Observed hand sink leaking. Repair.

6-501.18 Keep toilet plumbing fixtures clean. Observed urine stains under urinal. Clean. 5-501.17 Provided lidded trash cans in women's restrooms. Observed no lidded trash can. Provide one. 6-501.19 Provide self-closing doors to restrooms. Observed door with no closure. Repair.

6-501.12 Keep floors, walls and ceilings clean. Observed buildup on floors, under equipment on walls and ceilings above equipment. Clean walls often enough to prevent buildup.

6-501.111 Controlling Pests - PF: Eliminate flies.

4-602.13 Nonfood Contact Surfaces - C: Clean inside meat display cases.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace missing/damaged ceiling tiles near and above meat display cases. Repair walls near produce backroom.Replace damaged ceiling tiles near produce. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak from ceiling above beef and milk display case. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace damaged baseboard tiles at mop sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed raw pork sausage stored beside cooked chicken nuggets without partition. CDI-partition placed between items. Observed raw chicken feet stored above pork. CDI- rearranged storage of chicken feet to be below pork.

4-602.13 Nonfood Contact Surfaces - C: Clean fresh meat display cases and under packaged raw meat. Clean shelves inside walk in cooler on fresh meat side.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair wall at raw meat case.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean slicers when not in use. CDI-cleaning during inspection

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside meat display case under ground beef. Remove ice build up in freezer.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean walls where needed. at bottom6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair floor tiles in small walk in meat cooler. Repair doorsweep on back door. Replace missing/ damaged ceiling tiles. Repair corner in seafood dept near entrance.

2-102.12 Certified Food Protection Manager - C: Person in charge needs an Ansi accredited food protection manager certification.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Need a partition between different species of raw meats in display case. Chicken and pork.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in 3 comp setup is less than 200ppm on fresh meat side.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C: Discontinue reusing boxes for packaged beef to store raw chicken for prep. Boxes are single use only.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside all display cases.

2-102.12 Certified Food Protection Manager - C: Person in charge does not have an Ansi accredited food protection manager certification.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Packages of cooked wings stored with raw wings in display case without partition for separation. CDI- cooked wings were relocated away from raw meats

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in sink setup was lesst than 200ppm. CDI- sanitizer was drained and refilled. Read at 200ppm

3-307.11 Miscellaneous Sources of Contamination - C: Raw shrimp was stored uncovered in walk in cooler. Keep food covered to avoid contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean fans in walk in cooler. Clean display case on both sides.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceilings where splash in evident. Repair leaks under both 3comp sinks.

2-102.12 Certified Food Protection Manager - C: The PIC must be a certified food protection manager from an accredited program. Observed PIC has no accredited training.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: A handsink shall be maintained accessible at all times. Observed roll of wrap in meat dept. handsink. CDI- sink made ready for use.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Maintain sanitizer in warewashing equipment at approved levels. Found quat sanitizer in 3-comp sink 100 ppm. CDI- made to preoper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Clean equipment and food contact surdfaces by 3-step method, wash, rinse, sanitize. Observed ice used to pack raw chicken being dumped into rinse bay of 3-comp sink while sink was set up for cleaning. CDI- sink broken down and sanitized before use.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain potentially hazardous foods at 45 F or below. Found refrigeration of meat cases undergoing repairs / maintenance upon entry. Cases had not been emptied. Various meats 50-60 F in cases. Cases emptied and moved to walk-in cooler for cool down. Verification needed that refrigeration has been restored.

3-501.13 Thawing - C: Thaw foods by approved means. Observed frozen shrimp thawing at room temperature.

O.bserved dust buildup on light covers in meat cutting room.