FOOD LION #2203 MEAT/SEAFOOD MARKET

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 dark growth on the shelves in the poultry WIC. Increase frequency of cleaning.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed package of single-service items (to-go trays) directly on the floor. Ensure all single-service items are stored at least 6 inches above the floor. -CDI- PIC raised items off the floor.

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 dark buildup on floor/wall behind ice machine. -REPEAT- PIC stated ice machine is intended to be removed from facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed beef strip and beef stir fry in customer grab-and-go (oven-ready meals section) above 41F. All other TCS foods in unit were at or below 41F. Ambient temperature of unit was 39F. -CDI- PIC moved beef strip and beef stir fry to WIC for rapid cooling. By end of inspection, EHS observed all items at or below 41F. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. -Observed meat grinder ‘worm’ with visible corrosion, with rusted appearance. Replace worm.

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 dark growth on shelving in poultry WIC. Increase frequency of cleaning shelves or replace shelves.

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 dark buildup on floor/wall behind ice machine. -REPEAT- PIC stated ice machine is intended to be removed from facility.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. -Observed active condensation drips from ceiling ventilation inside meat prep room on the floor. Facility is finishing remodels and PIC stated he will ensure work order is submitted to repair leak. -REPEAT-

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 dark buildup on floor/wall behind ice machine. Observed ice buildup on floors in WIF. Increase frequency of cleaning. -REPEAT- No point escalation to due to great improvement in cleanliness of ceiling and light covers from past inspection. Facility is currently undergoing renovations, which are scheduled to be completed in the upcoming weeks.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed evidence of hand sink being used as a dump sink with visible food debris inside hand sink. CDI - Discussed using hand sink as intended and employee was tasked with cleaning the hand sink. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic trays wet stacked at 3-compartment sink drain board. -0-

REPEAT VIOLATION: 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 packages of single service food trays being stored on the floor between the eye wash station and mop sink. CDI - Employee instructed to bring food trays to shelving unit. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed active condensation drips from ceiling ventilation inside meat prep room on the floor. From discussion with PIC, the condensation drips occur from roof leak in result of heavy rain fall. Facility is currently under remodel and the roof is also being repaired with completion of repairs by end of July 2025. No escalation of points due to different area observed. -0.5-

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. Cleaning needed on ceiling and light cover in the meat prep room as they were observed with visible evidence of condensation/moisture and dark grey growth. Increase cleaning frequency on floors in the walk-in freezer due to debris and ice build-up. Clean and maintain. -0-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to provide food safety manager certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observation: EHS noted a food employee washed their hands for approximately 10 seconds. CDI: food employee rewashed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observation: EHS noted that a food employee handled cooked crab legs with their bare hands in display case. CDI: EHS asked food employee to discard the crab leg they touched. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observation: EHS noted a hand sink blocked by a table at the beginning of inspection. CDI: Table was moved so hand sink was not blocked.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observation: EHS observed cooked crab legs touching raw salmon in the seafood display case. CDI: Food employee voluntarily discarded the cluster of crab legs that was in contact with the raw salmon. 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. Observation: EHS noted soiled knifes, metal containers, metal bowls stored as clean. CDI: Dishes were removed form clean storage and placed in dish pit to be W/R/S. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observation: EHS noted build-up on the chute in the ice machine.

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. Observed pan of cooked shrimps and cooked crab legs in the display case without a date mark. CDI: PIC date marked the items with the correct date the packages were open. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observation: EHS observed that the thermometer provided was not working at the time of inspection. CDI: PIC was able to get a functioning thermometer.

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 packages of single service items being stored on the floor near mop sink.

REPEAT 4-501.11 Maintain equipment in good repair. Observation: EHS observed torn surface of wrapping pad. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observation: EHS noted black build-up on the curtains and shelves in the chicken WIC. Observation: EHS noted food debris and build-up in the steam unit. PIC stated the steam table was no longer in use by the facility. EHS advised that if equipment was no longer in use that it be removed from the facility. EHS stated that if it is not removed the equipment needs to be cleaned.

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 pan of crab legs inside chicken walk in cooler without a date. PIC was unsure of when product was opened. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal trays wet stacked.

4-501.11 Maintain equipment in good repair. Observed torn surface of wrapping pad. Repair.

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 wall tiles near between chicken walk in cooler and walk in freezer. Repair.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS provided procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef over intact whole muscle beef inside walk in cooler. Both items were still in their hermetically sealed packages. CDI: PIC rearranged storage order. Points reduced due to improvement from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of green liquid without label. CDI: PIC voluntarily discarded item.

REPEAT 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without a thermometer during inspection. VERIFICATION REQUIRED.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food inside chicken walk in cooler and walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

REPEAT 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 packages of single service items being stored on the floor near mop sink.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed facility without any sanitizer for 3 compartment sink. CDI: PIC purchased bleach and mixed it to required concentration during inspection.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed bio spill bucket with no available written instructions. Bucket was unable to be opened at time of inspection. CDI - EHS provided written instruction sheet to PIC to be held alongside bucket. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 approximately six (6) packages of ground lamb over whole muscle steaks at retail grab n go 3. Observed approximately seven (7) packages of packaged ground turkey over burger patties stored over whole muscle pork chops at retail grab n go 4. Department manager rearranged retail grab n go storage to prevent potential contamination. REPEAT. Note: No escalation due to noted improvement from previous inspection. Storage in WICs sufficient to prevent contamination. Note: Observed ready to eat shrimp stored adjacent to raw shrimp in iced display case. No divider was separating food containers during inspection. While no cross contamination was observed at time of inspection, steps should taken to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor soil accumulation on interior chute of ice machine. Clean as needed to prevent soil accumulation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) in use bag of sanitizer at 3 compartment sink with no visible labeling. Label had been removed due to wear and tear. Second three compartment sink was observed with intact sanitizer bag. CDI - EHS labeled sanitizer by hand.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no readily accessible thin probe thermometer when asked. Per conversation with deli manager, thermometer is stored with manager on duty or in the office. CDI - PIC provided thermometer. Keep thermometer within the department and readily accessible.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) stacks of food boxes stored on floor of walk in freezer. Elevate as needed to prevent potential contamination.

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 five (5) bags of single service articles (meat trays) stored on floors near ice machine and dry storage. 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 four (4) stacks of trays at storage rack with exposed food contact surfaces. CDI - PIC inverted trays to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed considerable rusting on chemical storage shelving. Replace or resurface rusted storage as needed. REPEAT. 4-501.11 Maintain equipment in good repair. Observed 3 compartment sink dispenser not functioning at time of inspection. Per conversation with PIC, sanitizer is being mixed by hand during 3 compartment preparation. Observed condensation drip on floor adjacent to 3 prep table. Repair equipment as needed.

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 soil buildup at back wall and non food contact portions of prep table adjacent to ice display case. Observed display case door tracks with food soil. Clean as need to prevent contamination. Observed accumulation of water in steamer from previous service.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust accumulation in vent above prep table. Clean as needed.

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 one (1) box of ground turkey and cheese burger patties stored over whole muscle meat in Meat WIC. Observed approximately six (6) packages of ground lamb over whole muscle steaks at retail grab n go 3. Observed approximately seven (7) packages of packaged ground pork stored over whole muscle pork chops at retail grab n go 4. CDI - Department manager rotated turkey burger patties to poultry and seafood WIC. Department manager rearranged retail grab n go storage to prevent potential contamination. EHS provided PIC with WIC storage order guide. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one (1) recently washed and sanitized metal pan stacked on another at storage rack above 3 compartment sink. CDI - Pan was separated out and used to make calibration ice bath and check sanitizer levels, then placed in three compartment sink for proper cleaning and sanitizing.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed considerable rusting on chemical storage shelving. Replace or resurface rusted storage as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed precooked crab legs stored on ice next to raw salmon filets without partition. Foods were not in direct contact. Ensure raw and RTE foods are protected from cross contamination while stored on ice in display cases. CDI-PIC placed clear partition between products and also suggested that facility keep precooked crab legs next to precooked shrimp in seafood display case. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 residue from raw meat preparation and other debris on rolling cart used to transport product to display shelving.

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 minor leak coming from condenser piping on cooling fans above prep area. Drip form leak did not contact prep sink or surface during inspection.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Some minor detail cleaning needed on shelving in seafood/poultry walk-in cooler. *Point value no increased due to improvement since last inspection

5-205.15 Maintain a plumbing system in good repair. Observed piping leak under 3-compartment sink on right side wall. PIC placed work order for leak during inspection.

4-501.11 Maintain equipment in good repair. Observed torn wrap station cover. Detergent and sanitizer dispenser at left 3-comp sink is disconnected and not dispensing product. Facility is not using this sink to clean and sanitize and has already placed work order for dispenser to be repaired. Second 3-comp sink in right side prep area will be used to clean and sanitize all utensils until repair. Detergent and sanitizer on right side is dispensing both detergent and sanitizer correctly. Verification required by 6/17/22

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. Some minor detail cleaning needed around the wrap station and along shelving in poultry walk-in cooler. Repeat.

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 Previous shellstock tags from oysters could not be found during inspection. Employee who keeps track of tags was not present today. Invoices were obtained to identify approved source. One bushel in walk-in had proper identifying tag. Verification Required by 2/21/22. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean buildup on metal shelving holding Styrofoam trays for meat product. Some minor detail cleaning needed around the wrap station (around heating pad and plastic wrap dispenser).

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed facility with only posted policy that does not inform about reporting and exposure. CDI provided PIC with updated health policy

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shellstock tags that were not dated with day items sold. Saw dates when they were pulled for sale. Verification required.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw lamb and raw chicken not separated by barrier on display case and raw pork and raw beef not separated. CDI items separated. Observed raw lamb meat blood dripping on top of chicken. CDI items moved for cleaning and discard package.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder soiled with leftover meat debris. CDI moved for cleaning.

4-501.11 Maintain equipment in good repair. Observed water leaking in the top portion of the fan/condenser units due to a hole in the unit. Needs repair.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the faucet of the 3-compartment sink on the seafood side of the department. Have repaired. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items stored above facility paper goods. CDI-The personal items were moved to a different location.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee policy posted and managers unable to explain what the symptoms or illnesses were. CDI-Several copies of the employee health policy were provided today. The policies were posted at each hand washing sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a trash can blocking the knee pedals at the hand washing sink. CDI-The trash can was moved to allow access to the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the large chicken case holding product above 41F. The product was pulled and a work order has been issued. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT 41F OR BELOW.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the top portion of the end cap freezer holding thawed out product. The product was within cold holding requirements. CDI-The items were removed and placed into a different unit for the mean time, a work order has been issued. A VERIFICATION VISIT WILL BE MADE TO ENSURE THE FREEZER IS WORKING PROPERLY.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves and floor of the seafood/chicken walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a slight leak to the faucet at the seafood 3-compartment sink. Have repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of product stored on the ground in the walk in freezer. CDI-The box was placed onto shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf COMMENT: Observed low batteries for automatic paper towel dispensers. Paper towels had to be manually taken from inside of dispenser (difficult to access). CDI. The PIC placed new batteries in units and paper towels were accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken over stacked at 42F. Observed Italian sausage in one level customer case at 46F and brats at 49F. CDI. All meat out of temperature was placed into the walk in cooler to cool to 41F [see violation #45]. I will return within ten (10) days to verify compliance of this violation.

4-501.11 Maintain equipment in good repair. Replace the broken plastic air guard in its entirety in the walk in freezer as it is not easily cleanable. Recommendation to reset defrost mode to overnight hours when less use is occurring in meat display coolers/adjust temperature settings, possibly adjust governor controlling ambient temperatures, add freon, etc. as customer grab n go open air coolers have been a repetitive issue. Repairman arrived on site at end of inspection. 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. COMMENT: Replace the light out in the women's restroom.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in seafood prep sink. CDI (corrected during inspection). Directed employee to only wash hands in handsink and to sanitize prep sink.

4-501.11 Maintain equipment in good repair. COMMENT: Replace the broken plastic air guard on the walk in freezer. Replace the loose gasket on the meat walk in cooler. Replace the non-working light underneath the hood above the steamer. Recommendation to reset defrost mode to overnight hours when less use is occurring in meat display coolers. Maintain equipment in good repair.

5-205.15 Maintain a plumbing system in good repair. Replace the fitting on the hand washing sink faucet to the right of three compartment sink of the seafood prep room as the pressure for the water is very high and not conducive to handwashing. I will re-evaluate at the next inspection and full points will be deducted at the next inspection if not corrected.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P (2) Food shall be protected from cross contamination by separating different types of raw animal product from each other such as beef, fish, lamb during storage, preparation, holding and display. Observed ground beef being stored above roast on in walk in cooler (speed rack). CDI Rearrange storage order and reviewed with PIC. REPEAT Points not escalated due to one item, all other storage was correct. However, if seen in future inspection full points will be deducted.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef being stored above steaks and roasts on speed rack. CDI Food employee moved all steaks and roasts to top shelf and ground beef to bottom. Also provided food storage chart.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build-up where ice is being dispensed. Make sure to increase cleaning frequency.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed seafood employee wearing bracelets and other jewelry on hands/arms while conducting food preparation. Make sure to remove all jewelry when performing food preparation to ensure good hand washing.

4-501.11 Maintain equipment in good repair. Observed timer not operating on steam machine. Make sure to have fixed to ensure seafood is being cooked to proper temperature. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed packing area in need of more frequent cleaning. Make sure to increase cleaning frequency.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink measuring at 0ppm. CDI by draining the sink and refilling with sanitizer at proper concentration.

4-501.11 Maintain equipment in good repair. Observed several broken and damaged plastic lids.

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 debris build up on floor of walk in freezer.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags with some having no date. When asked employee told EHS that they are writing the date that the shellstock is put on display and not the date of last sale. VR.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over fish and raw turkey stored over spare rib. CDI by correcting storage order. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up on shelving in the walk in meat cooler.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch one ready to eat shrimp with bare hands. CDI by voluntary disposal.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored over raw fish. CDI by correcting storage order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey stored over ready to eat shrimps and raw pork stored over ready to eat meat. CDI by removal of shrimp and pork to proper location.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up of black debris on inside of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ready to eat shrimp measuring at 47. CDI by removal to walk in for rapid cooling.

5-205.15 Maintain a plumbing system in good repair. Observed handsink which was inoperable.

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 working while wearing wrist jewelry. Discussed with manager.

.4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer in 3 compartment sink near meat cutting table measured between 0 and 100 ppm quat. Required strength is 200 ppm. CDI - sanitizer basin was emptied and refilled with sanitizer at correct strength.

3-501.17- Ready-to-eat foods kept for more than 24 hours shall be marked with date label to indicate date food shall be discarded-Pf. Observed cooked shrimp in display case with no date label. CDI- Shrimp was voluntarily discarded.

3-307.11- Food shall be protected from miscellaneous contamination. Observed condenser dripping onto meat saw and prep table. CDI- PIC moved meat saw and prep table out from under condenser and placed work order for repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed interior of ice machine soiled at the top, where the ice is being shaved. VR - verification required. Will return 4/24 to ensure compliance.

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 ceiling vents in employee restrooms were dusty.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing wristwatch. Remove before handling food.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Date mark all Time/Temperature Control for Safety foods which are ready-to-eat once opened or prepared and held for more than 24 hours. Observed no date marking on cooked shrimp, cooked crab, and cooked crawfish which arrive at store fully cooked and frozen and are pulled the day before to the cooler to thaw. These items today should have had yesterday's date marked on them or on a log sheet. CDI - PIC stated that employee had been doing this but had missed doing so since last week. PIC dated product currently on display with yesterday's date.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Store clean, sanitized utensils in a clean area. Observed ice paddle stored behind faucets of three compartment sink. This area is not considered a clean storage area. Recommend getting another hook and hanging paddle next to shovel on side of ice machine.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. Maintain physical facilities in good repair. Observed light shield near walk in cooler has been duct-taped back onto fixture. Repair properly as soon as possible. Observed condensation dripping from ceiling vent fans near where meat is processed. Employees are aware of this and work to ensure dripping does not reach food. Repair properly as soon as possible.

4-302.12 Food Temperature Measuring Devices - PF. Provide properly sized thin probe thermometer for use in thin food products, such as steamed shrimp, raw fish. Observed thick probe dial thermometer available for use. VR - verification required. Will return Friday 12-27 to ensure compliance. Repeat violation.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Store clean sanitized utensils in clean area. Ice shovel is used to shovel crushed ice onto display case to provide bed of ice for direct contact with cooked seafood. Observed cleaned shovel wedged behind sink and resting against the wall.