FRESH MARKET #104 MARKET, THE

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat vegetables in the walk-in cooler.

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 meat on the floor of the walk-in cooler.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 chipping paint and wall damage behind the 3-compartment sink. Observed pink microbial growth growing on the wall behind the 3-compartment sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee or manager present is certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels for one hand sink. CDI - Manager provided during inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed chicken stored on undrained ice inside of the display case. Manager stated that chicken is not received on ice.

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

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipping paint and wall damage behind the 3-compartment sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw chicken stored over smoked ham in WIC. Ensure proper storage order. -CDI- PIC rearranged storage order correctly in WIC, and EHS provided PIC with proper storage order procedures. -NO ESCALATION OF POINTS DUE TO OVERALL IMPROVEMENT ON STORAGE ORDER- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple cutting boards, metal meat display trays, and lids stored as clean on racks and shelving near 3-Comp sink with visible food debris and residue present.Observed exterior of metal meat display pans with food and sticker residue, observed knife handles with food residue present. -CDI- PIC moved soiled equipment to be properly W/R/S. Increase cleaning thoroughness. 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 .

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 chipping paint on wall behind 3-Comp sink and rusting on wall shelving rusting. Keep all equipment in good repair.

6-303.11 Provide required lighting intensity. Observed pork portion of display case with no overhead lighting, required Foot Candles for the lighting is 10FC. Observed 4.38 FC for lighting in this area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 sausage and Italian sausages stored above cheese and liquid eggs in the walk-in cooler. Observed raw chicken breasts stored above raw hamburgers on a storage cart. CDI - Items were placed in the correct storage order.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no probe thermometer in the meat department. CDI - Thermometer was provided from the seafood department.

4-501.11 Maintain equipment in good repair. 4-501.11 Maintain equipment in good repair. Observed a rusting knife magnet. Observed rust spots on knives and meat grinder utensils.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food and encrusted debris on the pans for the kebab cart.

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 chipping paint and wall damage behind the 3-compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed approximately 40 packages of chicken, chuck and sirloins in the grab and go section holding above 41F. CDI- All items were within time/ temp parameters and were taken to the walk in cooler to cool. Observed breaded and marinated chicekn in grab and go case holding above 41F. EHS asked what the process for cooling/holding was for meats. Manager stated that meats are prepared and cooled in the cooler to 41F, then placed out to the to go sections. Meat market manager is to check items prior to putting them out. Items were not checked, as they do not have a working thermometer. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no working thermometer. CDI- Manager found a thermometer for meat market at the end on the inspection. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-903.11 (A) Store cleaned equipment, utensils, linens 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 cutting boards stored on the dirty side of the 3 comp sink. Boards were close to soiled dishes. CDI- Boards taken to be washed and will be re-arranged to the clean side.

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 saran wrap machine in need of cleaning.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored above prep table. CDI: PIC voluntarily discarded beverage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meatloaf, beef, chicken, and shrimp being held above 41F in customer self-service case. Product with various prep dates. Ambient temp of unit 32F. CDI: Education provided and PIC voluntarily discarded product.

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 two containers of ground beef stored above whole muscle beef-steak and raw chicken breast in WIC. CDI- employee relocates both containers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives, metal sheet pans, and lids soiled with visible debris. CDI- Employee moves dishes to ware washing area for re-cleaning. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food container stored directly on top of uncovered stuffing, and soiled bottom of container making contact with the product. CDI- Employee voluntarily discards stuffing.

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 visibly soiled knife boards and walls where utensils are stored as clean. 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 substantial rusting on walls and magnetic strips for securing knives.

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 small container of raw ground beef stored above whole muscle intact beef/steak in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing rings, bracelets, and watches. -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash and residues on shelving in walk in cooler and along gaskets of display case. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink near display counter. CDI- Paper towels provided at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat saw blades with food debris buildup. PIC stated this equipment has not been used today, typically cleaned at the end of the night. CDI- saw broken down, washed/rinsed/sanitized during inspection. EHS discussed cleaning procedure with PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed RTE hot dogs with no date label. This was the only TCS ready to eat product needing date marking in case. PIC stated this date is usually placed underneath metal pan where hot dogs are stored. CDI- hot dogs marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 walls chipping behind 3 comp sink, rust buildup, wall damage throughout meat prep room. Observed walls near 3 comp sink not smooth and easily cleanable. 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 area where 3 comp sink is sealed to wall with pink/black buildup, in need of cleaning.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed raw lamb that was wrapped in the WIC, turning green in color, with “lamb 1/29, kind of stinky,” written on it. When EHS asked PIC about the product, he said that it should have been discarded earlier this morning, but that had not been done. CDI-PIC voluntarily discarded lamb and described the normal procedure for discarding adulterated/expired meats.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Italian pinwheels that contained RTE cut greens, sliced ham, and sliced cheese, that had no date mark. When EHS asked when items had been prepared, the employee stated they were made two days ago. CDI-Correct date marks were added to pinwheels. EHS advised PIC on proper date marking of RTE foods.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed knives and other utensils stored in shelving crevices above 3 comp sink. EHS asked employee about cleaning frequency of shelving, and the employee stated the wire shelving was last cleaned approximately 4 months ago. Store all utensils in an area protected from possible contamination.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and dust on meat wrapping table. Food debris was also observed on lower shelving in meat cutting room and around display cases. PIC stated display cases were deep cleaned twice a week. Increase cleaning frequency.

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 a pink and black buildup surrounding the 3 comp sink in meat cutting room. Dried buildup was seen on floor in WIC. Dark ring of buildup was present on sink inside right employee restroom. Increase cleaning frequency in these areas to prevent buildup and contamination.

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 ground beef contacting ready to eat hot dogs. EHS observed that facility has appropriate plastic dividers but dividers are not preventing cross contamination from adjacent ground beef. CDI- contaminated hot dogs voluntarily discarded during inspection. PIC stated they will separate hot dogs from ground beef, find best location in meat case to prevent contamination of this product.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot dogs not date marked in display case during inspection. PIC stated that they are typically marked with sticker underneath metal pan, was not marked this time. PIC was able to identify date hot dogs were opened, were opened and put into case yesterday. CDI- hot dogs marked. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of bus tubs wet stacked on shelving.

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 to-go containers for meat department stored in a box on the floor in dry storage wing.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind meat display case with cracked tile. There is an issue with walk in freezer in seafood department, ice is building up between walls and causing wall to expand. Ice buildup is causing damage to tile, structural damage to wall behind meat market display case. PIC stated that wall has been looked at by corporate a few times recently, unsure if repair is scheduled. Observed walls in meat cutting room with chipped paint, rusting in spots, specifically behind the 3 compartment sink. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed hot dogs not date marked in display case during inspection. PIC stated that they are typically marked with sticker underneath metal pan, was not marked this time. PIC stated that hot dogs came in frozen on Monday, were opened and put into case yesterday. CDI- hot dogs marked. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind meat display case with cracked tile. There is an issue with walk in freezer in seafood department, ice is building up between walls and causing wall to expand. Ice buildup is causing damage to tile, structural damage to wall behind meat market display case. PIC stated that wall has been looked at by corporate a few times recently, unsure if repair is scheduled. Observed walls in meat cutting room with chipped paint, rusting in spots. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed pre cooked beef hot dogs in display case with no date mark. PIC stated that facility lost power early this morning, had to empty display case and reload case when power was back on. PIC stated that products are typically dated in the morning, were not dated this morning due to power issue. CDI- date mark placed on hot dogs, EHS discussed date marking requirement for ready to eat foods, like hot dogs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal trays on a drying rack that were wet stacked together. Ensure equipment/utensils are air dried before stacking together.

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 plastic single service/single use items stored on shelving above meat cutting surfaces with no protective packaging, containers were not inverted, potential for contamination. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind meat display case with cracked tile. PIC stated that there is an issue with walk in freezer in seafood department, ice is building up between walls and causing wall to expand. Ice buildup is causing damage to tile, structural damage to wall. Observed walls in meat cutting room with damage, chipped paint and loose caulking. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of blue chemical in a spray bottle without a label. CDI- PIC labeled cleaner during inspection. 7-201.11 Store toxic materials to avoid contamination. -P Observed blue bottle of chemical cleaner stored next to clean dish area at 3 comp sink. CDI- chemcial moved. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic containers used to pack raw meat for little big meals stored under bottles of chemical cleaner, not inverted. No signs of contamination were present. CDI- Chemicals moved, plastic containers inverted.

4-501.11 Maintain equipment in good repair. Observed caulking coming loose from wall next to walk in cooler and on handsink in meat cutting room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed underside of cutting boards attached to meat display case with food debris buildup, ensure cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall behind the meat display case with cracked tile.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees lunch box and water bottle stored on shelving in walk in cooler, next to retail meat products. CDI- lunch box and water bottle moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two hand sinks in the department. CDI - PIC provided paper towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ground meat equipment with left over food debris. Observed “Clean” band saw with left over food debris. Employee stated equipment is cleaned every night or when different type of meat is being grounded. CDI. Employee took apart equipment and cleaned it. -REPEAT-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed various types of burgers just prepped this morning in the meat display above 41F. Food handlers stated that the burgers were just prepped. CDI - Discussion on proper cooling. Food handlers removed the burgers and placed in the walk in cooler to cool to 41F or below prior to placing into the meat display case.

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant spray and glass cleaner stored with kabob sticks and other single service items. CDI - PIC relocated the chemicals

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 both employee bathroom floors are heavily stained. Clean or replace.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet without a barrier. CDI. PIC instructed employee to rewash hands properly with turning off faucet with paper towel. -0 pts. 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 Employee's hands became soiled once turning off the faucet. CDI. Employeee rewashed hands and turned off faucet with paper towel.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ground meat equipment with left over food debris. Employee stated equipment is cleaned every night or when different type of meat is being grounded. CDI. Employee took apart equipment and cleaned it. Repeat. -3 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and sirloin in the customer display case temping above 41 degrees. CDI. PIC discarded both items. -0 pts.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed twine for meat stored above paper towel dispenser and in a bucket on a shelf that contained left over meat debris. Repeat. -0.5 pts.

5-202.14 Backflow Prevention Device, Design Standard - P Observed at chemical foaming station that appears to not have a built in air gap. Since the foaming station has a shut off down stream of the A.S.S.E 1011 vacuum breaker, this application requires a device that can withstand continuous pressure. Replace existing device with a device that meets A.S.S.E 1012 or 1024 standards, unless information is provided that there is a built in air gap in the foaming station. VR.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee not able to recite symptoms or illnesses. CDI, instructed PIC to review symptoms and illnesses more frequently with employees. Additionally, an employee health poster was provided to keep in the market.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand wash sink in meat room by 3 comp sink without water. PIC stated there was a leak in the 3 comp sink hose and water turned off for that reason. CDI, Service request had been made. Service personnel arrived during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef spill over to the hot dog section of meat display. CDI, item discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat saw with left over food debris. PIC stated equipment is dismantled and cleaned every day. Ambient temp of meat room at 43F. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed string used to tie meat stored in sanitizer bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed surfaces and window sliders with debri and build up.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink with broken hose and no water.

2-301.14 Wash hands before donning gloves and between gloves uses. -P: Employee packaged raw beef, handed to customer, took another order for chicken, changed gloves with no hand wash in-between. CDI- education with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Meat saw pulley wheel with build-up remaining after cleaning. CDI- broken down and cleaning process repeated.

4-502.11(B) Provide accurately calibrated thermometers. -Pf: Thermometer more than 2F off during calibration. CDI- new thermometer opened and was properly calibrated. Old thermometer discarded.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards heavily stained and cut. Replace as needed. 4-101.19 Nonfood-Contact Surfaces - C Claw hammer with soiled and uncleanable wooden handle found in meat room. Discard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. More frequent cleaning of surfaces in facility needed.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Absorbent floor covering in women's restroom. Walls in meat room stained, not smooth in some areas. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. General and more frequent cleaning needed in facility.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands. CDI - EHS educated employee to use paper towel to prevent recontaminating hands after handwash. Hands were re-washed. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed manager and employee don gloves without handwashing. CDI - EHS educated employees on handwashing before glove use. Gloves were discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front and back handsink without paper towels available. CDI - Manager provided papertowels for both sinks.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ready-to-cook meal kits in retail case with chicken and beef stored above fish and shrimp. CDI - Employee corrected storage order of meal kits during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed top area of meat grinder's food contact surface with food debris build up. Manager stated he washed-rinsed-sanitized meat grinder after using it that moring. CDI - Manager took grinder apart to re-wash, rinse, and sanitize at 3 comp. sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef, sirloin, short rib, and gouda burger holding above 45F. Items out of temperature were stacked high in deli case; bottom layers were holding 41F or below. CDI - All items out correct temperature taken to walk in to cool rapidly. Observed top stack of beef kabobs holding at 43F. Bottom layer was holding 41F or below. CDI - All items out correct temperature taken to walk in to cool rapidly. Verification required within 10 days of inspection for cold holding equipment.

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 opened crab dip, ricotta cheese, and cream cheese without date mark. Manager stated all items were opened the previous day. CDI - Correct date labels were placed on items. Observed multiple types of stuffed chicken without proper date mark. Manager stated it was prepped this morning. CDI - Employee correct date marked stuffed chicken. 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 salsa labeled "Keep Refrigerated" with date mark of 3/12. CDI - Salsa discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use containers lip contact surface stored touching ice cart. Observed to-go boxes in dry goods area with food contact surface facing up and without box or plastic covering.

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 walls next to 3 compartment sink in need of cleaning. Increase cleaning frequency.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink not being used for just handwashing; ice dumped into handsink with raw protein items in handsink with drain stopper covering drain opening. CDI - removed all items and cleaned the handsink. Educated that handsinks are only for handwashing.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed stoarge rack above 3 comp sink with paint chipping off and rusting . Advisd to repair storage.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee bookbag on prep board. CDI - removed book bag; advised to sanitize prep board.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed towel and utensil in handsink upon arrival. CDI - advised to only use handsinks for handwashing, not storing items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chicken tenderizer "clean" air drying on the drain board at 3 comp sink. Tenderizer had dried food debris on food contact surface. Observed poultry grinder in the walkin cooler with dried food debris on food contact surfaces. Food employee states equipment was cleaned last night. CDI - educated to clean better with brushes to get the poultry off. Advised to thoroughly wash with hot water and scrub. Advised to clean items.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Advised to keep floors clean in walkin cooler.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during the inspection. Advised to have more employees certified as a Food Protection Manager.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed pink build up on walkin cooler gasket. Advised to replace or clean gasket to walkin cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed dried food debris inside the meat grinder. Advised to clean and scrub more often to prevent contamination.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rag not stored in santizer bucket. CDI - Advised to store sanitizer rags in the sanitizer buckets when not in use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Inside the meat grinder auger attachment, observed dried chicken meat. CDI - advised to clean more often throughout the day; send equipment through cleaning procedure.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed clean and sanitized utensils, attachments, and equipment, stored on dirty drain board.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed pink residue build up on the walkin cooler gasket. Observed drain board to 3 compartment sink dirty; keep clean if air drying will occur on this drain board.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed drain covers in the floor dirty.

4-501.114 Maintain sanitizer at correct concentrations. -P 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed the quat sanitizer at 3 comp sink at 0 ppm. The dispenser line was pinched. CDI - fixed the dispensing line for the quat sanitizer. Currently dispenses quat at 200 ppm. Reminded PIC that food contact surfaces of equipment and utensils needs to be sanitized.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed dirty handsink with food debris in the basin of the sink. Explained that handsinks shall be only used for handwashing and free from debris. Observed that multiple bottles were stored in the sink upon arrival, preventing handwashing. CDI - employee cleaned food debris out of handsink and removed bottles from the handsink making the handsink accessible for handwashing.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken stored above raw beef on a speed rack in the walkin cooler. REPEAT VIOLATION. CDI - explained the importance of proper storage order; moved the poultry to its proper location; advised to use 2 different speed racks to separate species of raw protiens to prevent future storage order issues.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the poultry tenderizer and the meat tenderizer as 'cleaned' with raw debris still stuck in the equipment. CDI - sent through a cleaning procedure to get raw meat out of tenderizers and advised to get a brush for a better cleaning.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed cream cheese and salsa in the walkin cooler that have been opened and held for over 24 hrs without a date. CDI - educated about commercially packaged date marking and allowed food employee to place a date label on the products.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility had quat test strips, but the test strips has recently expired. Advised to get new test strips. VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table with meat grinder. CDI drink discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beed and raw pork inside walk-in cooler. CDI all raw meats properly stored according to final cook temperature.

(general comment) 4-501.11 Maintain equipment in good repair. Observed broken door to meat case held together with tape, remove tape and replace.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed raw ground beef stored on ice measuring 50 degrees F. Ice must fully cover packages to maintain uniform temp. CDI packages fully submerged in ice and less product used.

3-501.13 Thawing - C; Properly thaw using approved methods. Observed raw tuna thawing in standing water.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Keep equipment properly stored. Observed cooking equipment used to make samples stored butted up against hand wash sink within splash zone and underneath towel dispenser allowing employees to drip water onto surfaces.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

4-501.11 Maintain equipment in good repair. Observed cracked plastic sliding doors to cold display case with soiled tape holding pieces together. Observed corrosion inside of compartments of 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout such as build up on hand sink faucets, display case tracks, and debris on shelving.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled hammer stored on cutting board. No food on cutting board at the time. CDI-hammer removed and surface sanitized.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified employee on site during inspection.

Sanitizer shall be at proper concentration. (4-501.114) Observed quat sanitizer measuring 0ppm in buckets and sink. New bottle of sanitizer just opened according to employee. Check sanitizer with test strip daily to ensure correct concentration. CDI-sanitizer line primed at 3 comp sink and registering correct concentration.

Properly store wet wiping cloths in sanitizer. (3-304.14) Observed bloodied wiping cloth stored on counter.

Facility shall have an employee with managerial control who is food safety certified. (2-102.12) No Food safety certified manager on site during inspection.

Meat and poultry that is not a ready to eat food and is in packaged form when it is offered for sale or otherwise offered for consumption shall be labeled to include safe handling instructions as specified in law, including 9 CFR 317.2 (I) and 9 CFR 381.125(b). (3-201.11) Observed that raw meat items such as raw ground chuck, pork chops, chicken etc did not have a safe handling label. Label according to law.

A temperature measuring device with a suitable small diameter probe designed to measure temperature of thin masses shall be provided and readily accessible. (4-302.12) Department did not have thin probe thermometer and is sharing an infared thermometer with the seafood department. CDI-A thin probe thermometer was taken from another department within store to use.

Properly store raw animal foods to prevent contamination. Observed raw ground chuck pieces co-mingled with steak tips. Also observed raw chicken sausage stored over ready to eat pork franks. CDI-potentially contaminated steak tips discarded and pork franks moved to proper location.

Facility shall be free of pests. Observed flies around display cases. Did not observe flies on food during inspection.

Store wet rags in sanitizer. Observed wet rag stored on cutting board/counter.