FRESH MARKET #204 MEAT & SEAFOOD, THE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage stored over cut and RTE vegetables on tray in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp cold holding at 56 degrees F recently portioned in case. CDI, operator stated shrimp recently portioned in trays and relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee not fully knowledgeable regarding reportable symptoms and illnesses. CDI, operator provided written policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 some rust on fan in walk in cooler. Observed some general cleaning needed on case doors and racks in back

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed food employee touch head and face but not wash. CDI, employee washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels provided at handwashing sink located behind meat case.

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 mussel and clam shellfish tags with date sold not recorded on tag. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded fish overstocked in display refrigerator on floor between 46-47 degrees F from 10am in morning according to PIC. CDI, fish voluntarily discarded. Risk Control Plan to be requested if facility out of compliance for cold holding next inspection. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over vegetables in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp cold held at 45 degrees F and crab cake cold held between 43-45 degrees F in storage case out front. CDI, foods voluntarily discarded. VR needed to ensure calibration of case. Ambient air temperature of case was 41 degrees F. 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 .

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink in back prep area broken and unable to dispense water. Employee stated it has been broken, and that’s why it isn’t actively stocked. Repair of handsink and stocking of handwashing supplies necessary. 10 day VR required. 1 pt.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw, packaged salmon in aquarium holding above 41F during inspection. Salmon was stacked above air curtain. Employee stated they had been in unit for two hours. Salmon was removed from unit and placed in WIF to rapidly cool. Observed Italian sausage, breaded pork chops, and breaded schnitzel in meat display case holding above 41F during inspection. All items were raw, and below 45F. Employees removed all items from this section of the case and placed in the WIC to rapidly cool back down to 41F or below. Maintenance contacted during inspection. Display case is composed of one long case with multiple condensers. All other areas in case maintaining proper temperatures. Facility will monitor temperatures in this section of the unit until it is serviced and shows compliance. 72 hour VR required. 1.5 pts. 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 .

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 raw protein debris on doors in between prep area and display cases. More thorough for frequent cleaning needed to preclude pest harborage. More caution while contacting these surfaces shall be taken as to not promote cross contamination of gloves or customer foods. Repeat. 1 pt.

4-501.11 Maintain equipment in good repair. Observed shelving units in back prep area and in WIC rusting and in need of repair or replacement. Observed sliding glass door on seafood display case broken and patched together with tape and paper in need of repair and replacement. 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 cracked tiles and low grout lines throughout back prep area. Repair needed. 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 food debris on the floor of WIF and throughout prep area. More frequent or thorough cleaning needed. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sausage, bacon, pork chops, and ground sausage in meat display case holding around 44F. Observed cooked, portioned out shrimp in grab and go case holding above 41F. CDI - PIC moved all meat in display case to walk in freezer to cool back down, placed meat trays on ice in display case for the remainder of the day. Shrimp was voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed meat display cooler maintaining an ambient temperature of 43F. Maintenance on site during inspection, all food was removed from the case and will be held on ice for the remainder of the night.

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 cleaning needed on walls of back prep area. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon, wild shrimp, and deveined shrimp cold holding above 41F in the customer grab and go case (refer to temperature chart). CDI-salmon and wild shrimp were voluntarily discarded as they were in the case for 4 hours and deveined shrimp was placed back into walk in cooler to rapidly cool considering it was placed into cooler no more than 2 hours prior and cooled down to 38F within 30 minutes. 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. Observed build up of food debris inside meat display case. -REPEAT VIOLATION-

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 cleaning needed in walk in cooler and walk in freezer floor to remove dirt and debris.

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 duck being stored over raw bacon and raw chicken being stored over raw beef inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 being stored on the floor inside walk in freezer.

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 non food contact surfaces of metal pans for display case soiled with food debris. Observed build up of food debris inside meat display case.

REPEAT 5-205.15 Maintain a plumbing system in good repair. Observed hand sink closest to bakery leaking while in use. Repair.

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 not stored in chronological order. CDI: Tags were placed in chronological order.

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 container of salmon salad and 2 containers of smoked salmon without dates. All other ready to eat items were properly dated. CDI: PIC placed dates on items. Points not increased due to improvement from last inspection. Facility has a date marking system in place. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed hand sink located closest to bakery leaking from the bottom. Repair.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed fully cooked crab legs being stored in seafood display case next to raw salmon and raw grouper with parts of crab legs touching raw items. Also observed raw smoked salmon being stored in seafood display case on block directly next to block of fully cooked salmon with no barrier in between. CDI: PIC voluntarily discarded crab legs and placed a divider in between raw smoked salmon and fully cooked salmon.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in 3 compartment sink with 0ppm concentration level. Sanitizer bag was empty. CDI: PIC refilled sanitizer dispenser and refilled basin of 3 compartment sink with 200ppm concentration level of quat.

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: 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 . Observed a tray of fully cooked shrimp, a tray of cooked tempura shrimp missing date marks. EHS discussed date marking with PIC and a consistent date marking system was not in place. For instance crab cakes which have individual paper wrappings have date marks on bottom of wrapping while employee was unsure of how other items are date marked. All food items in seafood display requiring date marks were date marked as employee ensured EHS that items were placed in unit either today or yesterday from frozen. VERIFICATION REQUIRED within 10 days to ensure date marking system is in place.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed package of chicken sausage being thawed in pot under running water in prep sink. Water temp was 71F. CDI: PIC removed chicken sausage from running water and placed in WIC to continue thawing process and PIC educated that water must be below 70F to use as a means of thawing.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee enter WIC from back hallway and don gloves to being using meat grinder without washing hands first. CDI: PIC instructed employee to wash hands and don new gloves before working with food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled wiping cloths resting in hand sink at front counter. CDI: PIC removed wiping cloths.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed six packages of salmon in grab n go case with temps ranging from 43F - 47F. CDI: PIC removed items and placed in WIC to rapidly cool to 41F or below. Items had been in grab n go case for approx. 2 hours.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 employee's handling food without beard guards and 1 employee handling food without a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 employee handling food while wearing a wrist watch.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink. Dispenser had fallen off wall. CDI - Soap placed at hand sink. 0 pts.

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 Raw salmon stored above crab legs on speed rack. Do not store raw animal foods above ready-to-eat foods. CDI - Raw salmon moved to bottom of speed rack. 0 pts.

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 . Feta cheese in walk-in cooler had discard date of 9-18 and had not yet been discarded. Some crab cakes in display case had discard date of 9-18 and had still not been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - Items discarded by PIC. // 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 . Cooked shrimp and crab legs in display cooler were missing date labels. All TCS ready-to-eat foods held in establishment for over 24 hours must be date marked. CDI - PIC placed date labels on items. REPEAT

4-501.11 Maintain equipment in good repair. Attachment to small grinder is cracked and needs to be replaced. Rusted spray arm at 3-compartment sink needs to be replaced. Equipment shall be maintained in good repair. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Beef cutting board has deep cuts marks and needs to be resurfaced or replaced. REPEAT

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink faucet does not shut off while sanitizer is dispensing. Repair sink. REPEAT. PIC stated that faucet has been ordered and they are waiting for it to be shipped. 0 pts.

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 . Smoked salmon and crab cakes in display case were missing date marks. Date mark all TCS ready-to-eat foods. CDI - PIC back dated items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stack of clean plastic containers stacked while still wet above 3-compartment sink. Utensils shall be air dried after cleaning. Allow adequate time for utensils to air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted shelf beside seafood prep sink. Replace rusted shelf. REPEAT // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards have deep cut marks and are no longer smooth and easily cleanable. Replace damaged cutting boards.

5-205.15 Maintain a plumbing system in good repair. 3-compartment sink water does not shut off. Repair plumbing. 0 pts.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw turkey bacon box stored on shelf above box of raw pork in walk-in cooler. Raw animal products must be segregated by species and cook temperature. CDI - Raw turkey bacon box moved to poultry shelf. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several pans and bowls found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans put on dirty side of 3-compartment sink to be rewashed.

4-501.11 Maintain equipment in good repair. Shelf on wall beside seafood prep sink is rusted and needs to be replaced. Equipment shall be maintained in good repair. Replace rusted shelf. 0 pts.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed several handsinks with food debris in it. REPEAT VIOLATION -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic butter shrimp at 44F. Everything in the display case were 40F and below. PIC stated it was prepped and set out in the display case around 7AM-8AM. CDI: PIC voluntarily discarded. REPEAT VIOLATION -3-

3-305.12 Food Storage, Prohibited Areas - C Observed cooked shrimp stored below dripping water from the condensation line in the display case. CDI: PIC voluntarily discarded cooked shrimp and emptied the condensation plate that collects water. REPEAT VIOLATION -1-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed employee with visibly soiled linen hanging on the side of the apron. -0-

4-501.11 Maintain equipment in good repair. Observed condensation unit in display case not working properly. Observed metal poles inside the ice machine rusting. PIC stated a work order will be put in for it. REPEAT VIOLATION -1-

5-205.15 Maintain a plumbing system in good repair. Observed handsink by the sausage display case section and handsink by the saw machine with loose faucets. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged corner tile by the walk in cooler. REPEAT VIOLATION -0.5 pt- 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 several dead light bulbs in the walk in cooler. PIC stated bulbs will be replaced by end of day.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemicals hanging from hand sink at front counter. Trash can pushed in front of hand sink in back area. CDI - PIC removed chemicals and relocated trash can. Do not block access to hand sinks. Do not use hand sinks for storage. Hand sinks may only be used for hand washing. REPEAT 6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap available for hand washing at hand sink in meat room for duration of visit. CDI - EHS directed PIC to replace soap. Soap replaced.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed active condensation drip from equipment lines inside of meat/seafood display coolers dripping directly into cooked ready to eat shrimp. Shrimp no longer safe for consumption and discarded. Multiple drips were noted in same cooler presenting increased risk for further contamination of food items. Verification Required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed hot dogs and sausages stored immediately adjacent to raw chicken on prep table in meat room. Raw chicken laying in contact with exterior packaging of sausages and hot dogs. CDI - PIC relocated hot dogs and sausages. REPEAT - no point escalation as overall storage heirarchy improvement noted. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open/uncovered feta cheese falling out of torn unsealed commercial packaging inside of gray plastic tub in walk in cooler. Cheese in direct contact with exterior packaging of multiple other food items. CDI - PIC discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multi day dried organic buildup on surfaces of meat saw and cuber. CDI - PIC removed for cleaning. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed island display case holding ny strip steaks at 44 - 47f. Steaks on bottom of unit at proper temperature and steaks stacked higher with elevated temperatures. CDI - PIC removed steaks stacked on top to walk in cooler to chill. Air flow in unit is restricted by plastic barriers resulting in cooling only from bottom surface of unit. Do not stack TCS foods higher than single level in the unit to maintain temperatures at 41f or lower as required. REPEAT - points not escalated as overall cold holding in unit greatly improved

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 ready to eat TCS foods including coconut shrimp and tempura shrimp in seafood display with no date marking present. Observed opened feta cheese and other opened packaged shredded cheese items in walk in cooler with no date marking. CDI - PIC discarded. REPEAT

3-303.12 Storage or Display of Food in Contact with Water or Ice - C. Observed cooked shrimp stored in container of untrained ice in front line display. 3-305.12 Food Storage, Prohibited Areas - C. Observed cooked shrimp and other raw meat items stored directly under active condensate drips in display coolers. Do not store food under sources of contamination like dripping condensate. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed unclean plastic commercial package of tomatoes stored laying on top of washed and cut bell peppers in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed active condensate drip at various locations throughout seafood and meat display coolers. Condensate tubing at each area of leakage visibly not anchored/attached properly needs repair. Verification visit will be conducted within 10 days to ensure repair of leaks to prevent contamination of food items. Observed rusty wall mounted shelving in seafood area. Observed rusty casters on rolling cart used for ground meats in walk in cooler. REPEAT - no point escalation as other shelving has been repaired - improvement noted.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged tile in meat market area holding unclean water. 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 accumulated food debris under shelving on floors in walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning tools laying across faucets and chemicals hanging from hand sinks. Trash can pushed in front of hand sink in back area. CDI - PIC removed tools and chemicals and relocated trash can. Do not block access to hand sinks. Do not use hand sinks for storage. Hand sinks may only be used for hand washing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw fish stored above ready to eat foods in walk in cooler. CDI - PIC relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk produce stored above ready to eat produce and other ready to eat foods in walk in cooler. CDI - PIC relocated produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed organic buildup on blades of cuber and on food contact surfaces of band saw slicer. CDI - PIC removed for cleaning. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ready to eat coconut shrimp at 45f, ready to eat crab stuffed mushrooms at 46f, raw beef at 47f, raw salmon at 44f in produce area display cooler. CDI - PIC discarded. Produce air cooler appears zoned with areas of ambient air temperatures above 41f. PIC to relocate all TCS items to alternate display cooler in the meat/seafood department and not utilize the produce cooler at this time. Do not store TCS foods in the produce cooler until it maintains food temperatures of 41f or lower in all areas.

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 containers of ready to eat TCS foods in bin in walk in cooler with no date marking including open cream cheese, open sauces, open sliced and shredded cheeses. CDI - PIC discarded. Date mark all opened TCS foods that are kept longer than 24 hours.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bin containing open sauces on rack not 6 inches above floor. Ensure all food is kept at least 6 inches off of floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple soiled wiping cloths laying on equipment surfaces in meat room. No sanitizer buckets set up for use. PIC instructed employees to remove wiping cloths and set up sanitizer buckets. Ensure soiled wiping cloths are stored in sanitizer between uses or are removed to soiled linen container.

4-501.11 Maintain equipment in good repair. Observed significant corrosion on meat room shelves. No longer cleanable. Repair or replace.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC unable to verify food safety manager certification. Mgr Arrived late and had his

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed glove donning without immediate hand wash prior. CDI- coached 2-301.14 Wash hands after activities that contaminate them. -P Observed food employees changing tasks without washing hands. PIC coached

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bloody cloth stored on hand sink. CDI- PIC removed

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods in walk in cooler. CDI- coached 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees changing tasks without changing gloves. CDI- coached

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed old food debris on auger of grinder used for chciken(auger not used today). CDI- removed to clean

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly behind counter.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive food debris on multiple pieces of equipment.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Observed employee fill container of ice water at hand washing sink. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed box of lamb stored in direct contact with box of beef in walk in cooler. Observed raw chicken stored above sauces in walk in cooler. CDI, items relocated for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed shrimp and other fish cold held on bottom shelf of display case between 42-44 degrees F. CDI, items voluntarily discarded by PIC.

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 hot dogs not date marked in in case from 2 days ago according to PIC. CDI, hot dogs voluntarily discarded by PIC.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed sticker residues and soil accumulating on clean drain board near clean equipment stored.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw pork uncovered / unprotected stored in contact with outside of cardboard box packaging. CDI, meat relocated to wrap in packaging. Observed ready to eat vegetables stored with raw chicken in walk in cooler and cold smoked salmon stored with hot smoked salmon in display case. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed meat saw stored as clean but soiled with food residues. CDI by instruction to begin cleaning process. Improvement made since previous inspection.

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 shrimp salads and several other ready to eat salads prepared yesterday morning between 7:30 and 8am according to staff not date marked in walk in cooler. CDI, foods voluntarily discarded. Repeat.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays stored on raw meat boxes.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed hand washing sink broken and not functional. Repair.

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 2 tags on site for shellfish. Neither of the tags were marked to indicate sell by/use by date. VR required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black plastic trays stored clean above the 3 compartment sink with visible food debris on them. CDI- items were set aside for recleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp and lobster salad items in a customer self-serve area cold holding above 41F (see chart). CDI- EHS educated PIC about temperature change and recommended having unit assessed.

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 cooked salmon, shrimp, tempura shrimp, lobster macaroni and cheese without datemarks on products. CDI- dates were added to products. VR required to ensure compliance.

4-501.11 Maintain equipment in good repair. Observed one rusted shelving unit above the 3 compartment sink.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers ANSI food safety certification.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat tenderizing blades stored on clean side of the 3 compartment sink with visible food debris on them. CDI- items were set on dirty side of sink for recleaning.

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 all ready-to-eat seafood items (cooked shrimp, salmon, fried fish, smoked salmon, seafood salads, etc.) without any datemarks on these products. VR 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 a broken window pane in the meat prep. room. PIC indicated the window pane has been ordered.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed that facility does not have safe handling instructions for any of the raw "meal kit" products in front display case. Facility has safe handling instructions on the wrapping for raw meats in the department, but because the items in the aforementioned case are not wrapped, they are not being labelled with safe handling instructions. PIC plans to contact another store or HQ and obtain labels for these items. VERIFICATION RQUIRED within 10 days to determine compliance.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meat stored above ready to eat foods, such as cheese for stuffing and meal kit sauces, in meat walk in unit. CDI: Raw meat removed from top of speed rack and relocated to shelving with other raw meats. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several black meat trays stored as clean with meat residue left on them after warewashing. CDI: PIC had employee remove trays from service and being proper warewashing to remove stickers.

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 no date marking in place for cooked seafood products in display case. PIC stated that all cooked seafood has a shelf life of 4 days and that when the items were put out yesterday the employee forgot to label them. CDI: Cooked seafood put out yesterday was labelled with yesterday's date (01/29) and the rest with today's date (01/30). REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on a prep table in refrigerated prep room. CDI: Cloth placed into a sanitizer bucket.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a basket of ready to eat vegetables for kabobs and ready to eat sausages stored beneath raw product in the meat walk in. CDI: Ready to eat products were relocated to the top shelves in walk in.

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 cooked seafood products in display case with no datemarking. PIC was able to tell when they were opened. CDI: EMployees are to begin using the same datemarking system as the deli per PIC Denise. Items will now be dated once they are placed on the display.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ready to eat shrimp stored in the floor of seafood freezer.

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 door to walk in seafood freezer badly damaged at the seal. The gasket is falling away in its entirety and the inner wood is visible. PIC stated that work order has been made.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed raw meat and poultry products in display case without proper safe handling instructions on the packaging. PIC made call to corporate regarding obtaining instructions during inspectrion. VERIFICATION REQUIRED within 10 days to determine compliance with food law.

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 some tags without dates for oysters and clams. Some tags were also out of order in the individual month tabs. VERIFICATION REQUIRED within 10 days to determine shellstock tag compliance. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork and raw sausages stored beneath raw chicken products in the front display case. CDI: PIC immediately corrected storage order.

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 missing from dates before 2/12. Verification is required for tags and order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed a pan of shrimp reading 48F for customer display. CDI- Removed to cool. Unit is reading 45F ambient temperatures. Recommend assessing unit. All other product read 44-45F.

, 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, TCS product not labeled with date in case. Employee states they are not required to date. Discontinue this procedure. All TCS, RTE foods should be dating with the proper dating parameters. Verification required for dates.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - 0pts - Observed several pans stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on overhead fans and hand sinks.

6-101.11 (A) (3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be non absorbent. - 0 pts - Observed absorbent ceiling tiles in the employee restroom. Replace these with cleanable ceiling tiles.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory present for cold smoked salmon in the meat case nor in the fish case located in front of the deli sushi station. CDI - PIC ordered extra placards with proper wording. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed meat market employee with longer beard and no beard guard at the beginning of the inspection. CDI - Employee put on beard guard. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of the sliding glass doors on the meat case, in the basin of the handsink and on the push activator for the soap dispenser. Clean all these items. -.5-

6-101.11 (A) (3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Observed absorbent ceiling tiles in the employee restroom. Replace these with cleanable ceiling tiles. -0-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed cold smoked salmon without letter of guarantee. CDI - Advised to obtain letter from supplier and place on file. 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 no dates recorded on tags to indicate the last date shellstock was used. CDI- Advised to record dates moving forward.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above ready-to-eat salads. Store raw separate from ready-to-eat foods to prevent cross-contamination. CDI- Salads were moved to another location.

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 no date on salmon salad. CDI- Date placed on salad during inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC certification. REPEAT -2-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 3 out of 5 handsinks without paper dowels dispensing. CDI - Dispensers fixed to release towels. -1-

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed cold smoked salmon without letter of guarantee. CDI - Advised to obtain letter from supplier and place on file. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed cold smoked salmon without consumer advisory. Provide advisory. CDI - PIC hung advisory on seafood case at time inspection. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting boards in the cutting room, as well as at the front line. -0-

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 buildup in grouting at baseboard near handsink in women's restroom. Clean. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charging cord touching ground beef on cutting board in cutting room. Keep cell phone charger away from food in a designated employee storage are. -.5-

2-102.12 Certified Food Protection Manager - C:Facility has until 8/26/15 to gain compliance on food protection manager certification.

4-602.13 Nonfood Contact Surfaces - C: Clean fans in meat cutting room. Clean shelving across from meat display case.

2-103.11 PIC demonstrates knowledge and active managerial control. Observed PIC unfamiliar with processess utilized in meat market. Meat market manager off today and visiting manager knew little about meat market. CDI Corrected by instruction. Will discuss with manager on duty when I return for other verifications.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels holders throughout the market had no paper towels. CDI PIC replaced paper towels.

3-2 03.12 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 PIC could not locate shellfish tags required to be kept for 90 days. Verification Required.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottle labeled sanitizer had no observable concentration of santizer. CDI PIC replaced with new container of sanitizer.

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 spinach stored near pork grinder opened and unlabeled. CDI PIC discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of cleaner on front line with no labels. CDI Bottle labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Oberseved no thermometer available for use at the market. Verification required.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on floor in back storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Oberved both walk in cooler floors and tracks of display case in need of cleaning.