COMPARE FOODS EXPRESS MEAT MARKET

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 - Whole Fish thawing in prep sink under stagnant water. *CDI - PIC drain prep sink and continued thawing process under cold running water.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket to WIC door tearing in need of replacement.

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 Pork stored above raw commercially packaged Salmon in WIC. *CDI - PIC moved raw salmon to separate shelf to correct storage order. 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. *Observed - Gasket to WIC tearing and in need of replacement.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Food employee wash hands and then turn off faucet with bare hands and then begin putting on gloves to to engage in food prep. *CDI - PIC educated employee on mistake, employee rewashed hands properly.

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 in plastic bus tub stored above plastic bus tub of Beef in WIC. *CDI - PIC placed chicken on lower shelf correcting 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 - Knives soiled with dried food debris stored clean. *CDI - Items placed into 3 compartment sink to be washed rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. *Observed - Display case next to WIF with damaged sliding door. Repair.

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 and move equipment to wash at 3 compartment sink and then proceed to handle clean equipment with RTE food with same gloves. CDI, for employee to remove gloves and wash hands.s

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork and beef in case greater than 41 degrees F. CDI, foods removed to rapidly cool. Unit not able to maintain TCS foods at 41 degrees F and below in areas. Verification required to ensure calibration of equipment and ensure unit able to maintain TCS foods at 41 degrees F and below . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed compressor in need of changing per PIC and case not maintaining TCS foods at required temperature . EHS to follow up on meat case.

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 some cracked floor tile near handwashing sink and damage to walk in freezer floor.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no temperature gauge in case and walk in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prep table stored against handwashing sink. Provide splash guard or space to provide 12 inches between handwashing sink and prep table .

4-501.11 Maintain equipment in good repair. Observed 2 torn wrapping pads in

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed several light shields missing over lighting in meat cases.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed date not recorded when last shellfish sold on last few tags. CDI by instruction.

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 pork, chicken and beef in containers in direct contact in meat display case. CDI, barriers provided. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Cooked shrimp container in direct contact with container of raw fish. CDI, barrier provided. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing in standing water in prep sink. CDI, shrimp relocated to refrigeration .

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

5-402.13 Maintain sanitary sewage system according to Law.-P - Observed drain backing up below prep sink for fish. CDI, drain snake and now operating properly during inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed oysters held on ice uncovered / unprotected in front of display case on cart. CDI, oysters to be relocated behind counter display case.

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed back slicer stored as clean but food residues. CDI, employee to clean and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P - Observed beef, pork and chicken over stacked in display cases in front of store between 41-45 degrees F. Observed container of beef in wic at 44 degrees F. Recently placed foods relocated to rapidly cool. Observed some between 46-47 degrees F over 4 hours voluntarily discarded. Observed display case with ambient air temperature of 49 degrees F. Observed chorizo, beef and pork at 48-49 degrees F in unit overnight and voluntarily discarded. Vr required to follow up on equipment calibration and cold holding . PIC contacted refrigeration maintenance while on-site. Cold holding out of compliance past several inspection and if not in compliance next inspection may require risk control plan For more information, please visit: www.mecknc.gov/foodsafety

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 ham with discard date of 9/14. CDI, ham 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed window cleaner spray bottles over clean single-service food grade wrapping. CDI, chemicals relocated for proper storage.

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 raw oysters stored in undrained ice.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet cloths on prep table.

4-501.11 Maintain equipment in good repair. Observed 2 damaged wrapping pads. Observed several cases calibrated and maintaining TCS foods at required temperature. 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 black plastic crates used in direct food storage of meat in walk in cooler. Equipment not smooth and easily cleanable. Vr required. Replace with food grade containers or use grade liner.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris and residue on inside of band saw stored as clean. CDI- PIC rewashed, rinsed, and sanitized equipment. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork loin, pork shoulder, pork kidney, and chicken thighs holding above 41F in grab n go case. All items were towards the front of the case. Items towards back of case holding properly below 41F. CDI- PIC removed items and EHS advised PIC to not overstack the cases. REPEAT -3 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies throughout facility.

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 shell stock tags missing last sale date. 10 Day VR. REPEAT.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed unpackaged chicken in direct contact with shopping cart from sales floor. CDI - Items in contact with shopping cart were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple meats inside the display cooler at 43-44F. Items were not cooled after being seasoned and marinated and placed directly into the display cooler. CDI - Items were unwrapped and moved to the WIC for rapid cooling. 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. Observed shell stock tags missing last sale date. VR.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle used for sanitizing equipment at 100 ppm. Sanitizer bottle at 3-comp dispenser was empty. CDI - PIC replaced bottle and remixed sanitizer at 300 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and residue on two knives in knife box, meat tenderizer, deli slicer, and both bandsaws. CDI - PIC moved knives to 3-comp sink and broke down equipment to be re washed before next use. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed oysters on prep table since last night at 51 F. Observed queso in reach in at 61 F. REPEAT. CDI - PIC voluntarily discarded food. VR. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink in prep room detached from wall. Reattach sink to wall and seal around edges.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Beef and pork recorded above 41F, CDI - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Display cooler in need of cleaning.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tags that have been kept after August 2022 on site. However, facility has regularly sold shellstock over the past 3 months. No tags retained had a date recorded of when the items were sold. VERIFICATION REQUIRED

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 comminuted pork sausage stored over lamb in grab and go case. CDI: Items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the far right display case were above 41F. CDI: Items were rapidly cooled. Maintenance was called to fix the case. Items will be cooled in the walk in and then relocated to a working display case. PIC stated that this case has been freezing up so they have been doing extra temperature checks the past few days.

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 ham from 2/2 in the reach in cooler. CDI: Product was voluntarily discarded. Observed no date mark on a second ham in the reach in cooler that employees did not know when it was opened. CDI: Product was voluntarily discarded. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed inaccurate test strips at the 3-comp sink. Test strips were expired. VERIFICATION REQUIRED

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 missing grout throughout floors.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken in plastic containers waiting to be wrapped being stacked on top of one another where the plastic was touching the chicken.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on countertop during inspection. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacking of clean plastic bins. REPEAT

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 single service items being stored out of the original packaging and in a way that they can become contaminated.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink with a wet wiping cloth stored inside upon arrival to inspection. Wet wiping cloth was removed from sink. PIC educated team members that hand washing sink can only be used for hand washing only.,

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 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 cheese and deli ham inside of case being kept for longer than 7 days. CDI- Both items were discarded during inspection. PIC was aware of 7 day hold time with first day being the day meats and cheeses are opened.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths out on countertop during inspection. Ensure that wet wiping cloths are returning to buckets after use and buckets have a concentration of 200-400 ppm for quat solutions. Wet wiping cloths were moved to a dirty linen bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic tray used to hold meats in case shall be stored in a manner that allows them to effectively air dry. Observed trays left wet stacked during the inspection.

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 broken meat trays during the inspection. Trays shall be replaced as needed when they no longer meet smooth and easily cleanable ruling.

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 accumulation of food debris on walls and ceiling tiles throughout the meat room. Observed accumulation of dust on vent covers within the meat room. EHS recommends increasing the cleaning frequency to avoid accumulation of food debris and dust

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee who was using the squeegee finish and change gloves without washing hands in between then move on to start the processing meat. CDI- Employee was made aware of violation and PIC will work with team members on remembering when to wash their hands in between the changings of tasks.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign present in meat cutting at hand washing sink beside cutting station . No hand washing sign was present in men's bathroom also to notify employees to wash their hands. CDI- Hand washing signs were provided by REHS.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some foods inside of walk in cooler left uncovered stored in manners that allows for contamination. Observed fish stored on top of boxes without plastic cling wrap or container to provide a barrier. CDI- Fish discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed foods in display case and customer self service case above temperature threshold. Items were between the temperatures of 42-45F. CDI-These items were moved to walk in cooler to cool during the inspection. (See temperature chart)

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed some boxed foods and wrapped meats stored directly on the ground. Ensure that food is at least 6 inches off the ground to prevent possible contamination.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knives stored inside of a container with marinated beef. Knives handles were making direct contact with food. CDI- Handles of the knives were removed during the inspection.

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 some shelving without build up and display cases with green microbial growth in between the glass. Ensure that items are cleaned at a higher frequency to promote cleanliness.

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 damaged floor tiles at entrance to meat market and some inside of cooler/cutting room. Replace tile to ensure that cleanability of the floors and prevent absorbing of water.

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. Air returns inside of the cooler/cutting room has heavy build up attached. Ensure that fans screens are being cleaned regularly to prevent accumulation of build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stored on air drying shelves as clean with food debris and build up still left attached from previous uses. Containers were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods in the middle display case between 44-48F. Foods were moved to walk in cooler to cool down. Display case was moving in to defrost mode. Recommend changing defrost case to overnight cycle or less busy timeframes.

3-501.13 Use approved thawing methods. Observed chicken feet thawing in prep sink with no running water. Water was turned on at the faucet and ice was added to ensure that water temperature does not reach above 70F.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed leak inside of walk in cooler directly dripping down on food. Plastic barrier was still in tact and protecting foods from contamination. Foods were moved during the inspection. Pans were placed in those areas to prevent any contamination in the future.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed display case with green buildup inside of doors and with in the seams of the door tract.

5-205.15 Maintain a plumbing system in good repair. Observed a leak underneath hand washing sink piping.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED cleaning needing to be done to the inside of the display case where sliding doors are.

3-302.11(A) Separate the different types of raw animal foods. -P: Raw chicken not separated from raw beef in counter display case. CDI- chicken moved to end of case and separation acheived.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found some packaged raw cuts of meats above 41F in floor aisle holding. Refer to temperature chart above. CDI-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found house-cut queso fresco, oaxaca, and crema hondurenas dated beyond 7 days maximum holding time. Determined all cheeses were packaged / cut on 2/3 and expiration dates changed on packages to 2/9. Verification of permanent change to date marking for these items within 10 days. No signature due to Covid 19 precautions.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer available. Verification within 10 days.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned tongs stored hanging on rear of three comp sink.

3-307.11 Miscellaneous Sources of Contamination - C Observed uncovered blue crabs in the freezer. Also observed boxed foods in same freezer with ice buildup. Ensure all foods are stored safe from contamination. -1 point.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch. -.5 points.

3-304.14 Wiping Cloths, Use Limitation - C Observed heavily soiled wiping cloths n prep surface. Ensure cloths are being laundered as needed for cleanliness. -.5 points. No signature due to Covid-19. Inspection was performed with Carlos.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from walk in cooler door and display cooler cold hold case. 0 points.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef and pork . CDI reordered storage .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer out of batteries . CDI batteries replaced . - 0 points -

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed drip pan for seafood display case missing and condensate dripping into food. CDI PIC covered food to prevent contamination from condensate. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed drip pan missing on seafood display case allowing condensate to drip on uncovered food.

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 floor in meat freezer damaged and absorbent styrofoam exposed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF No employee health policy document was presented during the inspection Nor did PIC adequately explain the policy. CDI- EHS left employee health policy onsite and went over importance and criteria of the policy. 0 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Cold water valve associated with meat market hand sink did not have proper pressure. CDI- PIC adjusted valve so that hot and cold water can flow adequately. -1 point.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed dead crabs stored inside of crab case. PIC stated that they have been in the case since this morning. Ensure that priority is placed on eliminating adulterated foods ASAP. CDI- Crabs were removed from the case and case was cleaned during the inspection. - 1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counter tops and prep surfaces. -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup of ice from freezer floor, remove food debris from gaskets of display case. -.5 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Remove buildup from light shield in mat market. Repair damaged caulking associated with women's hand sink. 0 points. General Comment: Remove/repair damaged toilet seat in men's bathroom. Observed wood portions exposed which allows for absorption and not being easily cleanable

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat trays stored on shelves with meat debris remaining. Advised to only take out what is needed and keep the remainding in sleeves to protect.

Repeat: 4-501.11 Maintain equipment in good repair. Observed top cover for saw machine was cracked. Bottom cover has been replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scarred cutting boards. Points not escalated due to nature of violation and improvement.

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

5-205.15 (B) System maintained in good repair . Observed floor drain at 3-comp sink clogged and backing water onto the floor. All toilets and other drains in store were functioning properly. Plumber was called and on the way for repair. VR by 3/22/19

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present.

General COmment: 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 date for snow crab legs incorrect. Snow crab legs were dated for 12-1 but according employee date should have been 12-6. CDI: date was corrected.

Repeat: 4-501.11 Maintain equipment in good repair. Observed build-up that can no longer be cleaned and damage on inside housing and cover of saw machine. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scarred cutting boards. Points not escalated due to nature of violation.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottles at 0ppm. CDI: bottles were dumped and refilled with sanitizer from dispenser at proper concentration (150-400ppm). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinder that was last used yesterday with meat debris remaining on inside crevices and surfaces. CDI: grinder was cleaned during inspection.

Repeat: 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 metal wires exposed on edges of yellow meat trays. Pink trays have been replaced/discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no persons present with food manager ceritification.

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Current digital food thermometer present observed with battery dead. Verification required by 5/25/18

General Comment: 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat strays stored on shelves with meat splatter present. Discard trays or protect in sleeves until use.

Repeat: 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 metal wires exposed on edges of yellow and pink meat trays. Replace

Repeat: 1 pt - 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 meat trays cracked on edges. Observed pieces grinder starting to rust. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep table worn and with deep cuts.

Repeat: 1 pt. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked by shopping cart. CDI: cart relocated

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5pts Observed all quat sanitizer in multiple spray bottles at 100ppm. According to store manager the spray bottles had not been changed out today. CDI: sanitizer was corrected to 200ppm.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or the label is incorrect. -P. 1.5 pts. Observed date incorrect on snow crag legs. According to meat market employee date should have been dated for 10/23 when snow crab legs were placed in display case instead of 10/21. CDI: corrected to proper date.

General Comment: 0 pts. 4-501.11 Maintain equipment in good repair. Observed broken grinder not in use in meat department. Service order has been called in. 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 meat trays cracking on edges. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep table worn and with deep cuts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - 1 pt. Observed an uncovered employee drink on top of single service meat trays, a drink stored correctky below prep table but uncovered, and another drink stored on ledge above meat case. CDI - all drinks discarded/relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 1 pt. Observed only handsink in meat cutting room blocked by trash can and shopping cart. CDI - all items moved and sink was made accessible.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 1pt. Observed mutiple boxes of food stored on the floor from morning delivery. CDI - all food items moved off of the floor.

General Comment - 0 pts. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cutting meat with watch on. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting meat without proper haior restraint.

General Comment - 0pts. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse and cell phone stored below prep table on top of single service items and on prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up inside blades of meat cuber. CDI: removed and taken to dish sink to be cleaned.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor.3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bucket of raw meat on floor upon arrival to facility. Keep all food off ground.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at handsink in men's restroom recorded at 81F. VR.

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

4-601.11 Equipment food contact surfaces and utensils shall be clean to sight and touch -Pf- Observed meat cuber blade with minor food debris on interior of blade. Explained to PIC that blade needs to thoroughly scrubbed in crevices to clean. CDI-- PIC moved blade to sink to be washed, rinsed, and sanitized.

3-501.17 Date mark all TCS food with of date of within 7 days if below 41F or 4 days if in range of 41-45F. Observed cooked crab legs in display case with no date mark. CDI-- PIC was unaware crab legs were cooked and said the crab legs were put out in case yesterday and dated them as such.

4-302.12(B) A thermometer with a thin probe shall be provided and readily accessible to accuratley measure the temperature in thin foods such as meat patties and fish filets -Pf- Observed no thin probe thermometer in facility. Facility must have a thin probe thermometer to check meat patties and fish fillets. VR Required. Will return in 10 days to check if facility has acquired a thin-probe thermometer.

3-305.14 During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed raw chicken being stored on prep table directly next to sink. Chicken was being splashed while handwashing was being conducted. CDI-- Chicken was moved away. Reccomend implemeting a splash guard to prevent issue in the future.

3-304.14(B)(1) In use wiping cloths shall be held in a sanitizer bucket maintained at the correct concentration. Observed a wet rag being stored on beef grinder.

4-901.11(A) Air dry eqiupment and utensils after cleaning and sanitizing. Obseverd stacking of wet bins. CDI-- Buckets were rearranged to air dry. REPEAT.

General Comment 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC did not know the employee health policy and did not have a paper one. CDI - a copy was emailed with the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed raw chicken on the prep table stored under the paper towels by the handsink. Store food out of the splash zone of the sink. CDI - chicken was moved away from the splash zone.

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

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and walk in freezer. Replace gaskets. 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 containers stored on the drying rack. Once equipment becomes cracked, do not use it. CDI - containers were discarded. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed rust on one of the saw blades. Do not use rusty blades. CDI - the blade was replaced with a new one.

4-501.114 Maintain sanitizer at correct concentrations. -P GENERAL COMMENT OBSERVED BOTTLE OF QUAT SANITIZER TESTING AT 100PPM (MUST HAVE AT LEAST 200PPM QUAT SANITIZER STRENGTH). CDI BY PIC REFILLING WITH 200PPM QUAT SANITIZER. •49

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. PROVIDE AIR THERMOMETER IN MEAT DISPLAY UNITS.

J3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. OBSERVED 2 WHOLE FROZEN FISH NOT UNWRAPPED IN A GIANT STORAGE BIN IN WALK-IN FREEZER. SINCE THE STORAGE CONTAINERS ARE NOT NSF/ANSI ACCREDITED, FOODS ARE NOT ALLOWED TO COME IN DIRECT CONTACT WITH THE CONTAINER. CDI BY PIC WRAPPING FISH

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C6-501.14 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 ACCUMULATING ON OVERHEAD VENTILATION SYSTEM AT ENTRANCE OF MEAT PREP ROOM. CLEAN

2-102.12 Certified Food Protection Manager(A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. OBSERVED NO SERVSAFE OR ANSI-ACCREDITED EQUIVALENT FOOD SAFETY TRAINING CERTIFICATE ONSITE.OBTAIN CERTIFICATE TO AVOID 2 PT DEDUCTION

7-201.11 Separation-Storage POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; P OBSERVED JUG OF BLEACH STORED ON MEAT PREP TABLE BESIDE RAW CHICKEN.CDI BY STAFF RELOCATING BLEACH

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionGENERAL COMMENT (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. OBSERVED SOME SLIGHT DUST ACCUMULATING ON OVERHEAD VENTILATION GUARD IN MEAT PREP ROOM. CLEAN

3-304.14 Wiping Cloths, Use Limitation(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D). Observed several wiping cloths resting on prep surfaces. STORE WIPING CLOTHS IN BUCKET OF SANITIZER BETWEEN USE.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesObserved 2 small splits/tears on walk-in cooler gasket. REPLACE TORN/SPLIT GASKETS

4-602.13 Nonfood Contact SurfacesObserved soiled debris present on underside of refrigeration coils in meat display unit. CLEAN COILS IN MEAT DISPLAY CASE TO PREVENT DRIP CONTAMINATION FROM FALLING ON FOOD.

OBSERVED P.I.C. TO NOT HAVE SERVSAFE. OBTAIN SERVSAFE PRIOR TO 1/1/2014 TO AVOID 2PT DEDUCTION.

OBSERVED NO PAPER TOWELS IN WOMEN'S RESTROOM. OBSERVED PAPER CUP IN HANDSINK IN MEAT PREP ROOM. OBSERVED TRASH CAN BLOCKING HANDSINK UPON ARRIVAL. KEEP SINK STOCKED WITH HANDSOAP AND DRYING DEVICE OR PAPER TOWELS. ONLY WASH HANDS AT HANDSINK (NO STORAGE). DO NOT BLOCK USE OF HANDSINK. CDI BY PROVIDING MORE PAPER TOWELS AND REMOVING CUP AND TRASH CAN.

OBSERVED MEAT GRINDER SOILED FROM PREVIOUS NIGHTS USE. KEEP FOOD CONTACT EQUIPMENT CLEAN FOR NEXT USE. CDI BY STAFF WASH, RINSING AND SANITIZING GRINDER.

OBSERVED 3 PACKAGES OF PORK ON DISPLAY WELL PAST USE BY DATE OF 8/2/2013. CDI BY DISPOSING MEAT PACKAGES.

OBSERVED BOTTLE LABELED "SANITIZER" FOUND TO BE CONTAINING WATER. CDI BY LABELING BOTTLE ACCORDINGLY

GENERAL COMMENTOBSERVED COUPLE OF FLIES. CONTINUE TO EXTERMINATE PEST

GENERAL COMMENTOBSERVED CHICKEN UNCOVERED ON TOP SHELF IN MEAT WALK-IN UNIT. CDI BY COVERING FOOD.OBSERVED CONTAINER OF FROZEN MEAT ON FLOOR IN WALK-IN FREEZER. CDI BY ELEVATING CONTAINER FROM FLOOR.

OBSERVED.SEVERAL SINGLE SERVICE MEAT TRAYS IN SPLATTER AND DRIPPAGE PRESENT ON THEM. TRAYS WERE DISCARDED. KEEP TRAYS IN PROTECTIVE COVERING TO PREVENT DRIP CONTAMINATION.

GENERAL COMMENTOBSERVED SOME PREP TRAYS IN MEAT MARKET PREP AREA, BEGINNING TO CHIP AND WEAR ALONG THE EDGES. WORK ON PHASING OUT BADLY WORN EQUIPMENT.

OBSERVED DUST AND DEBRIS COLLECTING ON OVERHEAD VENTILATION GUARDS ON HVAC UNITS IN MEAT PREP ROOM. OBSERVED DUST ON OVERHEAD FAN IN MEN'S RESTROOM. CLEAN