WHOLE FOODS MARKET #10592 MEAT

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed untensil and cutting board prep table used at 6am and not yet cleaned and sanitized. CDI, employee cleaned and sanitized prep area and utensils. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths held on counters and tables.

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

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

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed 1 food employee come back from outside back to prep area and handle clean equipment but not wash hands. CDI, employee washed hands.

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 package of raw chicken store over package of raw pork. CDI, foods relocated for proper storage. Improvement made since previous inspection and points not escalated today. 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 several packages of short ribs cold held between 43-44 degrees F. CDI, short ribs voluntarily discarded . 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 prep employee wearing watch.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels provided at ether handwashing sinks in meat department. CDI, towels supplied.

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 beef kabob stored in direct contact with packages of raw chicken kabob. CDI, foods relocated for proper storage. Observed package of ground beef stored with package of RTE salad. 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 ground beef held between 45-47 degrees F in display case. CDI, beef recently prepared relocated to cool and items left overnight voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed some chemical spray bottles stored over equipment. CDI, spray bottles relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on cutting board.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep grooves and scuffs that are no longer properly cleanable during inspection. Resurfacing or replacement needed. 0.5 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink in dish pit area. CDI - PIC stocked.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed natural sausage casing being stored above RTE foods and marinades in WIC during inspection. CDI - PIC moved to bottom shelf. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dumped ice in handwashing sink during inspection. CDI - EHS informed employees to refrain from using handwashing sink moving forward. Ice was burned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon being stored above raw onions in beef walk in cooler during inspection. CDI - Employee moved bacon to more appropriate location. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food debris on thermometer being stored as clean during inspection. CDI - Employee sanitized thermometer.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed food employee using knife to cut various cuts of beef. When asked the frequency of cleaning for knife and electric saw food employee stated they clean the saw only once in the evening even if they use it more than once a day and they also only sanitize their knife if they have to work with different animal products, aside from that they only sanitize their knife in the evening or if it’s too soiled. CDI-EHS provided education to sanitize knives and saw every 4 hours if used throughout the day and food employee sanitized knife. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken breast and shredded cheese cold holding above 41F on two different cutting boards (refer to temperature chart). Both items were observed during start of inspection and were not in use or being prepared. Food employee stated that the previous food employee used items before leaving and did not put them back into the walk in cooler an hour prior. CDI-PIC placed both items back into the walk in cooler to rapidly cool. 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. Clean as needed. -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 food debris on the wall near hand sink. -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 build up of food debris inside meat display case. 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 food debris on the wall near hand sink.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top layer of beef roasts in grab n go area above 41F. Beef roasts on the bottom layer were 41F or below. CDI: PIC placed top layer of beef roasts back in walk in cooler. If violation occurs on next inspection a risk control plan may be implemented. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 3 packages of beef kabobs and 2 packages of chicken kabobs being held in grab and go cooler above 41F. See temp chart. CDI: PIC voluntarily discarded items. REPEAT

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 7 packages of chuck roast being held in grab and go case between 43F - 44F. CDI: PIC placed items in WIC to rapidly cool to 41F or below.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a tray of seasoned burger patties and 2 lamb shoulder roasts cooling in display case between 43F - 44F. Items were prepped approx. 1 hour prior to inspection. Display case should not be used to rapidly cool food items as the units are only designed to hold items not rapidly cool. CDI: PIC moved items to WIC to rapidly cool.

5-202.12 Provide at least 100F water at handsinks. Observed hand sink near 3 part sink with hot water at 91f max. Repair to provide hot water at least 100f.

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 bacon stored directly above ready to eat fully cooked sausages in WIC. CDI - bacon relocated to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed organic residue on metal meat trays stored as clean in market area. CDI - removed to sink for re-cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet on clean utensil rack in market room. Air dry pans before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Observed plastic guard on saw assembly near blade with damaged areas/chipped missing pieces. Repair/replace to prevent potential food contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean metal pans stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Cardboard dumpster is overflowing with cardboard boxes and cardboard boxes are stacked up beside dumpster. Empty waste receptacles at a frequency necessary to prevent over accumulation of waste. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Metal meat trays had visible dried meat residue and grease on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Trays taken to 3-compartment sink to be rewashed. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal trays stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for air drying. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board behind 3-compartment sink was cut up and plastic is flaking off of it. Cutting boards shall be smooth and easily cleanable. Resurface or replace cutting board. 0 pts.

4-603.15 (A) - (C ) Follow required alternative manual warewashing procedures for fixed equipment and large utensils. Establishment is only using degreaser to wash cutting boards and grinder. Fixed equipment may be cleaned using alternative warewashing procedures. Alternative warewashing procedures must include a wash step with a detergent or soap, rinse with water, and sanitize with a sanitizer solution at the appropriate concentration.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Raw pork casing stored on shelf above cut peppers on speed rack in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw pork casing moved to other shelf.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Pad of deli slicer had meat residue on it. 5 metal trays had meat residue on them. Slicer and trays were stored as clean. Food-contact equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed. 0 pts.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Various raw beef products stored in retail cooler measured 44-45F. TCS foods in cold holding shall measure 41F or less. Meats moved to walk-in cooler to cool. VR - Verification required within 10 days that cooler has been repaired to hold foods at 41F or less.

7-201.11 Separation-Storage - P - Repeat - Chemicals hung on clean utensil shelf above clean meat trays. Do not store toxic chemicals where they can contaminate clean utensils. CDI - Chemicals moved to chemical storage area.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Metal trays stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. 0 pts.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed PIC unable to describe reportable illnesses and symptoms and unable to locate copy of employee health policy. CDI - EHS discussed employee health policy with PIC and left copy on site.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed raw beef steaks in front line customer display directly under active condensate drip. Contaminated condensate water visible dripping onto and pooled around steaks. Steaks voluntarily discarded. Verification required within 10 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef, raw chicken sausage, and raw bacon stored directly above ready to eat food items like fully cooked chicken and hot dogs in walk in cooler. CDI - PIC relocated ready to eat foods to top shelf. Do not store raw animal products above ready to eat food items. REPEAT

7-201.11 Store toxic materials to avoid contamination. -P. Observed hose end chemical stored hanging on rack directly above and immediately adjacent to clean trays and utensils in meat room. CDI - chemical relocated.

3-305.12 Food Storage, Prohibited Areas - C. Observed raw meat items stored directly under active condensate drips in front line display cabinet. Do not store food under sources of contamination including condensate drips.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wiping cloth laying on cutting board in meat room for extended period of time. Store soiled wiping cloths in sanitizer solution or remove to soiled linen receptacle.

4-501.11 Maintain equipment in good repair. Observed front line meat display cooler with trough-style condensate collection system not operating as designed. Condensate pooling and not draining properly resulting in overflow onto food. Repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon stored directly above ready to eat sauces, spices, shredded cheese in walk in cooler. CDI - PIC relocated ready to eat foods to top shelf. Do not store raw animal products above ready to eat food items. REPEAT

3-501.15 Cooling Methods - PF. Observed bulk raw ground pork prepared and placed directly into service display cooler while still in cooling process. CDI - PIC relocated pork to walk in freezer to quickly chill to 41f before placing back into service cooler. Do not place products into display coolers while still in cooling process. Use methods that allow the product to quickly chill to 41f or lower before placing into cold holding displays. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multi-day organic buildup on non-food surfaces of meat cutting equipment and buildup on hinges and shelving under prep table holding slicer. Clean frequently to prevent buildup. REPEAT

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee leave market area and do other non-food duties then return to market and don new gloves with no associated hand washing. CDI - gloves removed, hands washed and new gloves applied. Ensure hands are washed when changing tasks and before donning new gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cases of raw ground beef stored on top shelf in walk in cooler directly above ready to eat sauces and produce items. CDI - manager relocated beef to proper storage shelf. Do not store raw animal products above ready to eat food items.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed grinder with previous days meat residue in hopper and in chute. CDI -manager removed for cleaning. Clean equipment after use before storing as clean.

7-201.11 Store toxic materials to avoid contamination. -P Observed multiple hose-end chemical sprayers hanging on sides of wire racks immediately adjacent to clean food contact utensils and directly above food items. CDI - PIC relocated chemicals to designated storage area. Keep chemicals away from food and food contact items.

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 pan of 80/20 ground beef densely packed high in tray placed directly into display cooler. Product temperature 52f. Product divided into smaller thin portions in multiple pans and relocated to walk in freezer to quickly chill. Do not place bulk quantities of freshly ground meats into display cooler until product has cooled.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed splatter and organic matter on surfaces of stacked single service trays. Stacks of single service trays stored sitting directly in pooled foul water inside cabinet under slicer. REPEAT Store trays protected from splatter and contamination.

4-602.13 Nonfood Contact Surfaces - C Observed organic buildup on hinges, doors, and shelving under prep table holding slicer. Clean more frequently to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed chicken, beef and sausage cold holding in the display area at 44F. CDI. PIC foods transferred to blast cooler to rapidly cool. PIC cold the food to 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed Wet wipe cloth placed on the counter. CDI. PIC removed it. Needs to be kept in sanitizer container.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored under wet slicer with water dripping on it. CDI. PIC discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on cleaned dishes. CDI. PIC took it to the cleaning area.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw chicken kabob stored over raw beef and pork on storage rack in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler 1 not holding TCS foods at 41 degrees F and several TCS foods held between 42-45 degrees F. CDI, foods transferred to adjacent walk in cooler to rapidly cool. Visit required to ensure long term calibration of walk in cooler to ensure unit maintaining TCS foods at 41 degrees F and below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed unlabeled spray bottle of cleaner. CDI, employee labeled bottle.

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 beef recently pacakged and placed in display case between 44-45 degrees F. CDI, beef relocated to walk in cooler to rapidly cool. Ensure proper cooling methods / equipment used before placing in display units.

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

4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed deli slicer and meat grinder with soilage from previous night according to the PIC. CDI- removed to be re-cleaned 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 opne containers of spinach and feta not date marked. CDI- date marked

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed sausage press equipment stored as clean but with visible soil residues. CDI, employees recleaned equipment while on-site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed beef ribeye in dry age case at 45 degrees F. Effective Janurary 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State no points deducted on first inspection. CDI ribeye relocated to walkin cooler. Visit to ensure long term compliance and that dry age case is calibrated and holding TCS foods at 41 degrees F and below.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer on-site. CDI, PIC provided thermomter.

2-301.14 When to Wash - P - Observed food employee pick glove up off of the ground and begin to put on new glove without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed package of raw poultry stored in contact with packages of raw ground beef. Observed raw ground beef and eat stored over RTE sauces in walk in unit. CDI, foods transferred for proper storage.

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.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean pans being wet stacked on storage rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored in soiled area of 3 compartment sink faucet handle in splash zone.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unknown orange chemical in a bottle labelled as sanitizer on counter in meat market. Product was neither chlorine or QAC. CDI: Chemical voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on a prep table in meat market area outside of sanitizer bucket. REPEAT.

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 multiple raw packaged products in retail case with no safe handling instructions on the package. Facility has safe handling instructions for "oven-ready" products but not for other raw meats and poultry. VERIFICATION REQUIRED within 10 days to determine long term compliance.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored under prep table outside of sanitizer bucket. CDI: Cloth removed and placed in bucket.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat packing trays stored with food contact surface facing up, exposing it to contamination. CDI: Top trays were discarded and remainder were inverted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue in the bottoms of retail meat case. Clean as often as necessary to eliminate buildup.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee re-enter meat dept and donn gloves without first washing hands. CDI- employee stopped and washed hands

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed two wooden blocks used for and in contact with display of raw meats.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks of display case to have excessive raw meat debris/residue in room where ambient temperature is grater than 60 F.