FRESH MARKET #219 MEAT/SEAFOOD, THE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at one handsink at start of inspection. -CDI- PIC provided paper towels.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed food residue/debris along sliding meat case tracks. -EHS observed significant improvement in cleanliness of meat case tracks. Continue cleaning procedures. -REPEAT- No point escalation due to improvement in cleaning of non-food contact surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed visible food debris inside beef meat grinder, stored as clean per PIC. -CDI- PIC moved components of meat grinder to 3-compartment sink to be washed/rinsed/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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed all ready-to-eat products (crab cakes, salmon patties, hot dogs, crab legs, salmon, shrimp, chilean sea bass) in the display case without date marks. PIC stated all foods are moved to the WIC on speed racks overnight, then the pans are swapped in the morning to clean pans. PIC stated the dates are typically added to the new pans in the morning, yet they were not yet added. PIC stated all foods products were opened/prepped yesterday. -CDI- PIC properly added date marks to all items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple clean dishes.

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 buildup of food residue/debris along sliding meat case tracks. Increase frequency of cleaning. 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 along floors and walls in hard-to-reach areas (underneath and behind prep tables, behind 3-compartment sink, and on floors in WIC). Increase frequency 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 oyster tag missing the date that the last shellstock was sold/used. All other shellstock tags were properly labeled with the last sell date. -CDI- PIC verified sell-date and properly added the date to the tag.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed wonton shrimp in grab-and-go display held past 7 days (prep date of 12/8). -CDI- PIC removed items from shelf and voluntarily discarded the items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of food (shrimp) stored directly on the floor in the WIF. -CDI- PIC raised the food at least 6 inches above the ground. 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. -Observed buildup of food residue/debris along sliding meat case tracks. Increase frequency of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written vomit/diarrhea cleanup procedures in meat department. -CDI- EHS provided copy to PIC. For more information 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 food stored directly on the floor in the WIF. Raise at least 6 inches above the ground.

REPEAT 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed labels for chicken wings and beef kabobs without safe handling instructions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 types of cooked shrimp, tempura shrimp, seafood burgers and bacon above 41F. According to PIC items were left outside of refrigeration for a period of time before placing in display cases. All items were moved to walk in cooler to cooler except for bacon and seafood burgers, those items were voluntarily discarded. Observed tempura shrimp in end cap above 41F, ambient air of unit was 42- 45F, item was voluntarily discarded. Observed chicken skewers above 41f in retail case, ambient air of case was 39F. Containers of chicken skewers were blocking the air vents in the case. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ground beef cooling at a rate of 0.05F/min inside display case. CDI: Item was moved to walk in cooler and cooled by end of inspection. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bacon and seafood burgers being kept in display case with liquid dripping on the food items. CDI: Items were voluntarily discarded.

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 wrapping paper being stored on the floor in back storage area. CDI: Items were removed from the floor.

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. Observed food employee rinse hands in hand sink then proceed to put on gloves and handle food. CDI: Food employee removed gloves and washed hands for appropriate amount of time. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

REPEAT 3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed raw items being sold from meat display case without safe handling instructions.

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 shrimp without a date. PIC stated shrimp was opened this morning. CDI: Shrimp was dated. Other ready to eat food items were dated properly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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. Observed debris in tracking and doors of display case. Clean as needed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink by 3 comp sink with chemical container being stored inside the basin. CDI: Item was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink in prep room without paper towels. CDI: Paper towels were placed at sink.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed labels printed for raw items being sold from display case (salmon, ground beef) without safe handling instructions.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee return from back area with gloves on, touching the door then proceed to handle single service and food items without changing gloves. CDI: Food employee changed gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and saw blade soiled with debris. CDI: Items were placed to be cleaned. 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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw marinated chicken cooling at a rate of 0.08F/min in sealed clam shell containers inside walk in cooler. CDI: Items were moved to walk in freezer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed top of meat display case dripping during inspection. Liquid was not coming into direct contact with food items.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean metal pans being stored on soiled metal shelf.

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 heavy food debris on tracking of meat display case. Observed floor inside walk in freezer with heavy food debris. Clean as 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 flooring throughout facility in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed packages of pork, shrimp, chicken and meal kits on bottom shelf of retail case above 41F. Meal kits on top shelves were at 41F or below. Ambient air of bottom shelf was ranging 41-42F. Items were removed from retail case and voluntarily discarded, chicken was placed in walk in cooler to cool. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 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 items such as cooked shrimp, crab cakes, smoked salmon, etc. without dates. CDI: PIC dated items. 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 degreaser on shelving above single service items. CDI: item was relocated

REPEAT 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 grinder with rust on non-food contact surfaces. Facility is in the process of replacing grinder. Points not escalated due to improvement.

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 properly retained binder of shellstock tags, in chronological order of receiving date. However, retained tags did not have final date of sale recorded. CDI - Department manager was able to account for final sale dates of clams associated with shellstock tags; EHS, PIC and department manager discussed expectations for shellstock tag retention. Record dates for the final sale of shellstock associated with each tag.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) tray raw shell eggs stored above packaged sauces and breading containers on speed rack in WIC. Observed one (1) container of partially exposed breading stored below packaged sausage at second cart in WIC. CDI - Department manager rotated raw shell eggs to proper storage and voluntarily disposed of breading. Note: Observed butter pucks stored adjacent to ground burger patties in display case with no separation or divider, though no direct contact was observed. EHS advises facility utilize dividers to prevent contamination or increase distance between displayed raw animal foods and ready to eat foods.

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 three (3) stacks of single service trays with exposed food contact surfaces, as well as on roll of twine with trailing portion touching the floor, held at lower storage shelving of prep table in prep area. CDI - Department manager cut and disposed of contaminated portion of twine and elevated it to prevent further contamination. Single service articles were inverted to prevent potential contamination. Note: EHS observed one portion of single service trays set aside directly on the ground. Per conversation with department manager, these were pulled for disposal and were not being stored for later usage. Store single serving articles at least 6 inches off the ground to prevent contamination.

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 portions of poultry grinder stored clean, with minor corrosion, namely on internal grinder and top loading tray. Replace corroded food contacts and utilize corrosion resistant materials for equipment such as saws and grinders. 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 heavily corroded portions of standing equipment, namely legs of standing bandsaw and meat grinder. Resurface or replace rusted and corroded equipment. REPEAT. Note: No escalation in point deduction due to some improvements; corroded utensils, namely knives and honing rods, have been resurfaced or replaced.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food soils buildup on sliding display case doors. Clean non food contacts as necessary to prevent soil accumulation. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one (1) handwashing sink with jammed paper towel dispenser. CDI- PIC opened paper towel dispenser to make paper towels readily accessible.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two (2) sausage chicken and onion sausage links and one (1) tray of RTE cooked salad shrimp stored in front display cases, being contaminated by active condensation drips. CDI - EHS donned gloves and disposed of contaminated sausages. Food employee weighed out shrimp to be disposed of for shrinkage invoice and voluntarily disposed of it. PIC adjusted storage cases (repositioned drip tray above food items, tightened loose valve to prevent condensation dripping, etc.) to prevent further contamination.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately six (6) ROP Tuna steaks, still partially frozen, rotated to refrigerated prep room to thaw, prior to being placed at display case. Food employee elaborated that they were pulled recently and would be removed from ROP and placed in display case once thawed. CDI - EHS discussed proper ROP fish thawing with employee; per packaging, fish is to be opened and removed from deoxygenated environment once taken from freezer. Employee cut open ROP tuna steaks prior to end of inspection. REPEAT. Note: No escalation in point deduction due to note improvement from previous inspection; no other improper thawing procedures (thawing of packaged or unpackaged food under water, etc.) were observed at time of inspection.

4-502.11(A) Maintain utensils in good repair. Observed one (1) heavily corroded knife honing rod stored as clean at utensil storage hanger. CDI - PIC voluntarily disposed of rod. 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 heavily corroded portions of standing equipment, namely legs of standing bandsaw and meat grinder. Resurface or replace rusted and corroded equipment.

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 minor food soils buildup on sliding display case doors, wrapping station, and non food contact portion of band saw inner case. Clean non food contacts as necessary to prevent soil accumulation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat cuber comb/blade with minor raw meat residue. CDI-PIC Andy Hartman placed meat cuber parts back into wash basin of 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP tuna thawed with vacuum seal still in tact. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf (A)(3) - TCS foods shall be thawed for a period of time that does not allow thawed portions of ready to eat food to rise above 41F. Observed precooked shrimp under running water from thawing. Internal temperature of shrimp was 63F. CDI-Shrimp placed in cooler with ice to ensure food quickly drops to 41F or below.

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 heavy water buildup on floor by prep sink and under walk-in freezer door. Plumbing from prep sink discharge does not line up completely with floor drain, causing water to flow onto floor. Observed cleaning needed in walk-in freezer floor along with ice buildup on floor due to water buildup outside 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 Meat department sells clams by the bag. One bag was stored in display case for sale and shellstock tag nor the shipment box was not accounted for. Facility is in compliance with previous shellstock tags, dates and retention. Supplier for shellstock is all from the same harvester. Discussed compliance methods with PIC Kevin Haire. PIC will train employees on shellstock tag procedures. Date of sale for clam bag can documented and shipment can be accounted for with invoice. CDI- PIC discarded clams.

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 Observed bowl of seasoned/marinated raw chicken on speed rack above raw beef and stuffing. CDI-Chicken was moved to bottom shelf.

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. Minor buildup on sliding display case doors.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handwashing sink without paper towels. CDI-Paper towels restocked.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed RTE foods such as crab legs, oysters Rockefeller, rte shrimp, crab cakes, salmon cakes and tempura shrimp in display case without date mark. CDI- EHS and PIC were able to identify dates placed into display cooler from freezer. Items dated on dry erase board.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths out on display case line. CDI - Employee made sanitizer bucket and placed cloths into QAC solution.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed RTE crab legs, shrimp, crab cakes and hot dogs not dated with prep/open date. Most items were placed on display this morning or day before due to how quickly items sell. CDI-RTE items were correctly dated and EHS discussed other possible date marking options with PIC. 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. Minor detail cleaning needed along sliding tracks of display 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 no shellshock tags for clams in display case. Shellstock tag was on box of clams and mistakenly thrown away per PIC. CDI - PIC voluntarily discarded clams. Keep shellstock tags for 90 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw frozen shrimp over RTE frozen sashimi tuna. In display case, sashimi tuna stored adjacent to raw seafood that could potentially drip on it during handling. Sashimi was placed with other RTE foods to correct storage order. CDI - PIC moved tuna to side of freezer with other RTE items. 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 Observed 2 boxes of turkey bacon in WIC stored above raw pork. CDI - PIC placed boxes with other poultry items to correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinated raw salmon, salmon burgers, baby scallops, pork meal kit and chicken meal kit in the grab and go cases holding 42F-44F. Items were not prepared today according to prep dates on containers and per PIC (see temperature chart). CDI - PIC voluntarily discarded items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed RTE crab legs and sahimi tuna with no date mark. CDI - PIC stated items were placed in the display case this morning and date was added to both items. 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 on date marking please visit: http://meck.co/FoodSafety Observed mozzarella cheese in WIC with no date mark. CDI - PIC voluntarily discarded item.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and jacket stored on dry storage shelves. Keep employee items in designated areas.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a chemical bottle stored in the hand sink. Ensure hand sinks are only for hand washing and no storage of such. CDI: employee removed chemical bottle to designated place -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the top layer of packaged sausages in the grab n go case at 51F. CDI: PIC brought the top layered sausages to the walk in cooler to quickly cool. Sausages were 41F and below by end of inspection. REPEAT VIOLATION -3-

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 hand sink faucets in need of repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment with food buildup on the clean equipment shelves. CDI-The pans were brought back to the 3-compartment sink to washing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, and tuna on the counter holding above 41F. CDI-The two items were placed into the cooler. Observed the ribs in the customer freezer case overstocked. The top layer of product was holding above 41F. CDI-The items were moved to the cooler. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed package of containers stored on the ground. CDI-The containers were moved to the dry storage area and placed onto shelving.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite at the meat market.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pieces to the meat tenderizer with dried on food buildup that was stored on the clean side of the 3-compartment sink. CDI-All items were moved back for washing, rinsing, and sanitizing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed display case holding above 41F. CDI-All items were pulled and moved to the walk in cooler for rapid cooling and a maintenance order was placed for the repair of the unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed ground beef above 41F in the meat case. It was found that the product had just been prepped and had never cooled to 41F before placing into the case. CDI-The product was moved to the walk in cooler for rapid cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bottle of cleaner stored in the hand sink next to the 3-compartment sink. CDI-The bottle was removed. REPEAT. *Do not store any items in the hand washing sink. Only hand washing should be conducted in the hand sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the meat grinder with dried on food buildup in the walk in cooler. Also observed debris buildup to the bowl on the shelf above the 3-compartment sink. CDI-The bowl was removed and placed at the 3-compartment sink. The meat grinder was broken down to be washed, rinsed, and sanitized. REPEAT.

3-501.13 Use approved thawing methods. Observed sausage thawing under running water at 75F. CDI-The sausage was moved to the walk in cooler to finish thawing. *Running water must be at 70F or below.

3-305.14 Food Preparation - C Observed an employee drop an onion onto the ground and then go to wash it off in the sink. CDI-Instructed to discard.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed gloves stored in the base of the hand wash sink. CDI-The gloves were quickly moved. Discussed moving the box of gloves to a different location to prevent them from falling into the sink again. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried buildup to the inside of the meat saw. CDI-The meat saw was broken down and washed, rinsed and sanitized. REPEAT. *Only item to have buildup. All other equipment were seen to be cleaned to sight and touch. Points kept the same today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the steamer bagged seafood items cold holding above 41F in the customer case. CDI- The top portion of the display case was discarded and the items that were prepared earlier this morning (within last two hours) were sent to the walk in cooler for rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large bus tubs stacked together while still wet. Ensure pans are fully air dried prior to stacking.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic card holders stored in the hand wash sink at the beginning of the inspection. CDI-The manager removed the items from the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed ground beef, and some sort of blue liquid/paste on the clean equipment. CDI-All equipment on the shelf was moved to the 3-compartment sink to be rewashed, rinsed, and sanitized.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed garlic herb shrimp, shrimp salad, and salmon salad not fully cooled to 41F or below before being placed out for service in the seafood salad case. CDI-All items were moved to the walk in cooler to facilitate rapid cooling. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket to the walk in freezer door in poor repair. It needs to be reattached back to the door.

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 push rack, and the floors of the walk in freezer. Have cleaned. 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 cleaning needed to the floors of the facility. Have cleaned.

2-301.14 Wash hands after activities that contaminate them. -P COMMENT: Employee observed picking up boxes from soiled floor to put inside cart to take to trash area then donning gloves to begin work with food without first washing his hands. CDI. Informed employee to wash hands before donning gloves and after handling soiled items. Employee washed hands.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Obtain a parasite destruction letter for the cold smoked salmon if it is not fully cooked as packaging was vague and did not indicate it was a fully cooked product however it is being placed out for samples and for sale with the intention it is fully cooked. Questions arose between PIC and EHS whether this was a parasite free product if it is not fully cooked. Provide a fully cooked statement from the company or a parasite destruction letter for product. I will return within ten (10) days to verify compliance of violation.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In the walk in cooler, observed raw beef on top of ready to eat spiral hams, raw chicken stored directly on tops of boxes of bagged spinach, bacon over fully cooked beef. Observed chicken kit over salmon kit and beef kit over salmon kit in customer display kit. CDI. All items were moved their appropriate respective positions at the end of the inspection. 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 COMMENT: Observed opened mozzarella and ricotta cheese in walk in cooler without date marks. Observed italian pinwheel (beef with cheese and cut spinach), garden fresh turkey burgers (combined with cut spinach) and chicken (combined with cut spinach and feta cheese without date marks). PIC was able to confirm when all items were prepared. The meats were date marked and the cheeses in walk in cooler were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling at 61F in prep room being placed in clamshells to place out for service. Per conversations with PIC, the shrimp is thawed and place into cartons without a cool step in walk in cooler and is placed out for customers to retreive immediately after preparation. CDI. Employee placed ice and water with shrimp and cooled down to 41F before placing out for customer service. Always use proper cooling methods before placing in clamshells for service.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf COMMENT: No thin probe thermometer at the beginning of the inspection. CDI. The PIC provided a thin tip thermometer at the end of the inspection as an extra was found in the office.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean the walk in freezer stainless steel floor.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed small leak under meat cutting room entry hand sink. PIC has work order to repair leak.

3-302.11(A) Separate the different types of raw animal foods. -P COMMENT: Observed RTC meal kits (packaged in house) with raw chicken stored over RTC meal kits with raw meats and raw seafood. CDI - Reorganized for correct storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw bacon stored on prep table holding at 55F. Manager stated the bacon was used for cooking that morning. CDI - Manager relocated bacon to the walk in cooler to cool rapidly. Observed packaged ground beef and chicken in retail case holding above 41F. Packs of dry pasta blocking air vent. CDI - Manager unblocked air vents to allow items to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. COMMENT: Observed several containers and plastic trays wet stacked on rack above 3 compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed spool of string used for single-use packages stored with dried blood splatter. Store spool to prevent contamination. 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 4-501.11 Maintain equipment in good repair. COMMENT: Observed cuts in air curtain in walk in cooler. Replace air curtain to be smooth and easily cleanable. Observed walk in cooler fan leaking onto floor. Manager stated a work order has been placed. Observed rusting on meat saw blade. Replace as needed.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed minimal leak at handsink at leg faucets. Manager placed work order during inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter and ricotta cheese cold holding shelving unit above 45 degrees. CDI Product was discarded. REPEAT *Shelving unit is not designed to keep food cold. Make sure to keep in cold at all times.**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in freezer. Make sure to keep off floor at least 6 inches.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sleeve of single service on floor and wrapping paper. Make sure to keep 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 in walk in freezer significant debris and buildup. Make sure to increase cleaning frequency.

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 in order and one tag missing a label. CDI PIC arranged tags in order during the inspection. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils being stored as clean with significant food debris. CDI Items were returned to ware washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ricotta cheese, swiss and cheddar cheese holding above 45 degrees. CDI Product was placed in walk in cooler for rapid cold down.

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 hot dogs with no date marking of when were opened. CDI Items were discarded.

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 while performing food prepartion. Make sure food employees remove all jewelry prior to conducting food preparation.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 3 handsinks with boxes and other items stored in them. CDI by removal of boxes.

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 being retained for the shellstock sold. Observed no dates being recorded on shellstock tags. VR.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken stored over beef in walk in cooler. CDI by correcting storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in three comp sink measuring at ~0 ppm. CDI by refilling concentrate bottles.

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 cook shrimp on display with no date markings. CDI by date marking with correct date.

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 encased in ice on the floor of the walk in freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two instances of chemicals stored in the handsink. CDI by removal to proper storage location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean with visible debris. CDI by removal for recleaning. REPEAT.

\3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken measuring at 50F due to a cooler with wheels not holding temp properly. CDI by voluntary discard of chicken and removal of the cooler to the back for maintenance.

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 walk in cooler.

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 out of chronological order and several with no date marking. VR 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 salmon and halibut served raw with no parasite destruction letters. VR.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed grinder with debris build up on inside chute. CDI by removal for recleaning.

l3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed smoked salmon with no date marking. PIC was able to find date marking sticker but it had been destroyed by moisture in display case. New form of date marking discussed with PIC. Improvement noted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Irish bangers sausages being cooled in display case. CDI by removing to walk in for rapid cooling

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on prep top surfaces in facility. CDI by removal to proper storage location.

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 build up of debris on floor of walk in freezer.

Observed utensils in 3 compartment sink, 3rd basin, 0ppm residual for sanitizer. CDI - replaced at proper concentration, all items on clean drain board sanitized again. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

Observed no date marks on cold smoked salmon or crab cakes. CDI - dated 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 residue collecting on freezer and refrigerator doors. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the 3 compartment sink without paper towels. CDI- dispenser was refilled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored in the same storage container as cooked shrimp. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed packaged raw chicken and packaged raw beef stored in close contact to one another in a customer service case. CDI- plastic barrier added.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 2 sanitizer spray bottles at 0ppm quat concentration. CDI- bottles were emptied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli salads in the customer self serve case cold holding above 45F (see chart). CDI- foods were relocated to the walk in cooler. Discontinue use of self serve cooler until it is able to maintain foods below 45F.

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 several cooked seafoods in the seafood case not datemarked including cooked shrimp, tempura shrimp, crab legs, and smoked salmon. CDI- datemarks added.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black plastic trays stored clean and stacked while wet.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No PIC on duty had ANSI food safety certification. Points will not be deducted until after June 10, 2016.

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 PIC was unable to locate shellstock tags. VR within 10 days.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw poultry and raw beef being stored on preparation tables in close proximity to one another. CDI- preparation tables were spaced further apart to prevent cross contamination. Improvements made since last 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 several cooked seafood items in the display case (shrimp, coconut shrimp, tempura shrimp, salmon burgers, crab cakes) without datemarks on them. CDI- datemarks added during inspection.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed cold smoked salmon stored over cooked shrimp, raw trout over cooked shrimp, kielbasa sausage in the meat case touching turkey sausage, and ground beef on the same meat trays as whole steaks. CDI- storage rearranged.

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 one opened package of feta cheese without a datemark and one opened ham chub without a datemark. CDI- products were discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in the meat and seafood department. VR within 10 days.