HARRIS TEETER #440 MEAT/SEAFOOD

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 being retained in a container not in chronological order. CDI: Employee corrected during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed two trays of sausage links being stored in display case and two packages of burger patties being stored in grab and go cooler all above 41F. See temp chart. CDI: PIC placed all items in walk in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a spray bottle of food oil being stored on prep counter without a label. CDI: PIC voluntarily discarded spray bottle.

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 three packages of single use trays being stored on floor in back hallway of dry storage area. CDI: PIC moved single use trays to a cart off the floor.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed utensils and equipment being held in wash solution in 3 compartment sink in which solution measured 88F. CDI: Wash solution was drained and refilled with wash solution measuring over 110F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of ready to eat ingredients (unopened spinach and pepper bags, bbq sauce bottles, cheese cubes) stored beneath unopened raw animal food box (beef sides) on WIC shelf. 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 two (2) trays of ground beef patties in WIC placed above trays of sealed packages of ribs and steak packages, respectively. EHS and PIC observed storage order chart placed on wall above WIC interior door. REPEAT CDI - PIC, EHS, and department manager reviewed storage order chart for WIC and discussed requirements. PIC and food employees reorganized ready to eat and raw animal food storage to prevent potential contamination. EHS provided new WIC storage order chart sticker to be placed at department manager and PIC discretion. Note: no escalation in point deduction; no potential contamination of RTE food was observed and fewer portions of raw animal food were improperly stored. 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 two (2) of three thermometers stored next to smoker being used to cook animal foods (burgers, smoked wings) with food debris on probe surfaces. CDI - Probes were cleaned and sanitized during calibrations; EHS advised PIC and department manager to clean and sanitize thermometers after each use.

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 speedrack in WIC with approximately seven (7) portions of frozen ROP fish (salmon sides, tuna steaks) thawing while not removed from ROP environment. CDI - Department manager delegated the task of cutting packages to remove fish from deoxygenated environment to department employee.

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 EHS observed approximately 6 tags in May and June section of retained shellstock tags box with no final date stickers attached. Per conversation with seafood employee, tags are reviewed at later dates and final sales stickers are added as needed. CDI - EHS reviewed shellstock tags expectations with employee and PIC: tags are to be maintained for at least 90 days and held in chronological order. Prior to storage, tags should have the final date of sale recorded on them; final date must be added BEFORE being placed to be stored.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) tray of packaged fajita bowls stored below ground beef patty trays placed to cool and one (1) tray of cooling packaged chicken kabobs placed above steak trays on WIC speedracks. CDI - PIC and food employees reorganized Raw animal food storage to prevent potential contamination. REPEAT. Note: no escalation in point deduction; no potential contamination of RTE food was observed and fewer portions of raw animal food were improperly stored. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 nine (9) portions of TCS food packaged within establishment cooling at points of sale (five packages of cheddar and white cheddar burger patties at grab n go cooler, and four packages of chicken kabobs at retail cooler) cooling at insufficient rates. CDI - Burgers were rotated to walk in freezer to rapidly complete cooling prior to four hour window; chicken kabobs were rotated to WIC to complete 4 hour cooling time. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) tray of cordon bleu chicken contaminated by dripping condensation in deli case. CDI - PIC voluntarily disposed of contaminated food.

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 approximately seven (7) containers of ready to eat garlic butter pads stored beneath ground beef trays on WIC speedrack. CDI - Food employee placed ready to eat packaged food at available higher shelving. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) ground beef patties placed to cool beneath ground turkey on WIC shelves. Observed approximately eight (8) containers of chicken stored above steak containers in retail cooler. CDI - PIC and food employees reorganized Raw animal food storage to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 four (4) packages of garlic chicken cutlets, packaged on morning of inspection, sitting in retail cooler at a temperature of 45F. Fish had been packaged fewer than four hours prior. CDI - PIC rotated chicken to WIC to cool under better conditions. EHS provided cooling charts for cooked and ambient temperature TCS foods to department. Chicken was cooled to 41F and below within remaining cooling time. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed one (1) tray of Cordon Bleu Chicken beneath pooling condensation at deli case. CDI - Contaminated chicken was voluntarily disposed of by PIC. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one (1) tray of chicken breasts (being used to make chicken cordon bleu wraps) stored on a tray stored over top trash can next to prep table. CDI - EHS relocated tray to clean portion of prep table, washed hands, and continued inspection. REPEAT

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed multiple non-thin probe thermometers within department. After extended periods of time within ice baths, thermometers were observed as properly registering during calibration. CDI - PIC provided thin probe thermometer that was more effective and accurate during ice water calibration.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed one box of packaged chicken containing three (3) unopened packages stored on a tray stored over top trash can next to prep table. Employee was observed opening chicken packages and repackaging chicken for resale. CDI - Employee relocated box to clean portion of prep table, washed hands, and finished repackaging of chicken.

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 approximately (5) stacks of single service articles (meat and seafood trays) in clean locations (storage shelves, ice machine) with exposed food contact surfaces. CDI - EHS inverted single service article stacks to prevent potential contamination. REPEAT

4-501.11 Maintain equipment in good repair. Observed one (1) damaged sliding door on meat case; handle is missing, but no air gap in cooler was observed. Repair as needed.

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 one (1) unopened bag of ready to eat washed greens in underneath one tray of salmon WIC. CDI - Bag was moved to be stored with other ready to eat foods. REPEAT. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) tray of pork chops improperly placed beneath ground pork at grab n go cooler. CDI - Pork chops were placed back at proper section of storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Note: No escalation in point deduction due to noted improvement from previous inspection; EHS observed fewer food items improperly stored than previous. EHS has provided storage order chart to department.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) pieces of food in seafood ice case (one swordfish steak, one salmon steak) placed elevated off of cold plate in ice; seafood steaks were above 41F. Observed three (3) fish fillet packages (salmon, halibut) in retail case above the fill line above 41F. Items packaged on the same day and properly stored within the unit were holding at or below 41F. CDI - Department employee confirmed that seafood steaks placed in ice bin for less than 4 hours; seafood steaks were rotated to WIC for corrective cooling. Fish fillets in retail cooler were voluntarily disposed of. 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 .

3-501.15 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 one (1) package of tilapia fillets, packaged on morning of inspection, sitting in fish retail cooler at a temperature of 52F. Fish had been packaged fewer than two hours prior. CDI - Department manager rotated fish to WIC to cool under better conditions. EHS provided cooling charts for cooked and ambient temperature TCS foods to department. 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 .

3-501.13 (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 one case of approximately eight (1) packages of frozen ROP fish steaks thawing in WIC not removed from ROP environment. CDI - Deli manager cut packages to remove fish from deoxygenated environment.

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 one (1) stack of meat trays on storage shelves with exposed food contact surfaces. CDI - EHS inverted single service article stack to prevent potential contamination.

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

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 raw beef stored above shredded cheese and plant based sausage inside the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed soiled knife stored as clean in knife rack near 3 compartment sink. CDI - Knife was moved to 3 compartment sink to be w/r/s.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken wings, raw chicken wings, and cooked shrimp above 41F inside mobile retail cases. CDI: Items were voluntarily discarded due to being in the case for more than 4 hours. EHS will conduct long term compliance visit. 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 .

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 smoked chicken wings without dates. CDI: Items were dated. Points not escalated due to improvement from last 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink next to door leading to back passage way. CDI: Employee restocked paper towel dispenser.

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 portioned containers of cod, salmon, tilapia, lobster meat, shrimp salad, tuna and squid salad all holding above 41F in grab n go case under seafood display. CDI: PIC voluntarily discarded all items that were packed before today. 12 containers of squid salad and 5 containers of salmon were packed today and had been holding in unit for approximately 1 hour and 30 minutes according to PIC. These items were placed in WIC to rapidly cool to 41F or below. Ambient air temp in left side of grab and go unit measured 42F. PIC will submit service request for unit and will not hold foods in unit until repaired.

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 . Observed thawed fully cooked shrimp, crab cakes and crab legs in seafood display case missing date mark. CDI: PIC date marked items which were thawed yesterday and placed in display case. REPEAT. Points not escalated due to improved date marking since last inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of beyond sausage on floor of WIF. CDI: PIC placed box of sausage on shelf. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to turn wheel on paper towel dispenser to dispense paper towels. CDI: EHS educated employee on proper hand washing and instructed employee to rewash hands.

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 . Observed all smoked salmon held in display case without date marking. CDI: PIC date marked items as they were prepared yesterday.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sausage casings being stored directly on floor in WIC. CDI: PIC placed item on shelf.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee chewing gum while working with food in market area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available for use at hand sink behind meat counter. CDI - towels replaced. REPEAT - Full Deduction

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior food contact 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 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 packs of ground beef burger patties in island bunker holding at 46f. Ambient air temperature found to be at 45f. CDI - burgers discarded as they had been in unit overnight. Observed two clamshell packages of smoked salmon holding above 41f in customer display case. Items were double/triple stacked. All other items in case below 41f. Do not over-stack. CDI - discarded.

3-202.19 Dead shellfish or shellstock with badly broken shells shall be discarded. Observed multiple dead clams on ice in display cooler for sale with crushed/broken shells. CDI - discarded.

4-501.11 Maintain equipment in good repair. Observed plastic door perimeter/handle damaged/missing from sliding door on meat case resulting in open air gap in cooler. Repair. No point escalation as part is on order.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels out at hand washing sink at start of inspection. CDI - Dispenser refilled by employee. REPEAT

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. 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 . Meat manager states that cutting boards and knives are only washed, rinsed and sanitized at the end of the day. Air temperature of the prep room is 54F. At this temperature food-contact surfaces must be washed, rinsed and sanitized at least every 10 hours. CDI - Manager educated on requirement and will wash, rinse and sanitize knives and cutting boards by 5PM today. // 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 . Racks used to cook smoked salmon have buildup on them and need additional cleaning. CDI - Racks taken to 3-compartment sink to be washed.

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 . Dates were incorrect on cooked shrimp, crab cakes and crab legs in display cooler. CDI - Dates corrected by manager. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 employees wearing bracelets on wrists. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-501.11 Maintain equipment in good repair. Plastic piece missing on display case door leaving a small gap in door. Repair door. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Both hand washing sinks were out of paper towels at start of inspection. Hand washing sinks shall be equipped with paper towels. CDI - Dispensers refilled.

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 chicken stored on speed rack above cooked chicken wings while employee was stocking front display cases. Do not store raw animal foods above ready-to-eat foods. CDI - Employee educated and all items on speed rack were moved to display case. REPEAT

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Raw salmon pieces in display case measured 47-52F and were cooling after preparation/portioning. Place cooling TCS foods in the walk-in cooler to cool them rapidly. CDI - Salmon moved to walk-in cooler to cool. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in department have deep cut marks and are no longer smooth and easily cleanable. Resurface or replace cutting boards. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone sitting on cutting board. Employee personal items must be stored separately to avoid contamination of preparation surfaces. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Meat department manager quizzed about employee health policy and the manager directed EHS to back board where he thought health policy would be posted. No posting present on board. Food employees must be aware of their responsibility to report the "big 5" symptoms and illnesses to the person in charge. CDI - Sample health policy poster given to establishment. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw chicken wings stored on speed rack above beef. Raw chicken kabobs stored on speed rack above beef. Raw beef stored on speed rack above cook crab cakes. Raw chicken stored on shelf above sauces in the walk-in cooler. Raw animal products must be stored according to final cook temperatures. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw food storage corrected during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - No date present on bowl of shrimp salad in walk-in cooler. No dates present for chicken cakes in display case. TCS ready-to-eat foods must be date marked and held for no longer than 7 days. CDI - Dates placed on items.

2-303.11 Prohibition-Jewelry - C - 1 employee had wrist band and watch on wrists. Food employees must not wear jewelry on their hands or wrists with the exception of a plain band ring. 0 pts.

4-501.12 Cutting Surfaces - C - Several cutting boards have deep cuts and scoring marks and are no longer easily cleanable. Store manager states company is scheduled to come in 2 weeks to resurface cutting boards. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink in meat market room or in men’s restroom. CDI - towels replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multi-day organic buildup on food contact areas of saw. CDI - PIC cleaned. 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 shrimp cocktails holding at 48f in island display unit. Ambient air temperature of unit at 40f. PIC discarded all TCS food items from unit as they had been stored in the overnight. Do not store TCS foods in the unit until it is verified to be holding TCS food temperatures at 41f or lower. VR required within 10 days.

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 patties stacked 3 and 4 high cooling in display service cooler. CDI - PIC removed to walk in cooler and spread out to quickly chill to 41f or lower. Do not place foods directly into service or display coolers until cooled to 41f or lower. Do not stack foods together while still cooling - allow air flow to food for proper cooling. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulated buildup in interior of smoker. PIC noted they are looking to contract service to clean. Observed dried organic splatter and other debris buildup on non-food surfaces of grinder, exterior areas of front line display coolers, shelving inside walk in and under front counter. Clean frequently to prevent buildup. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef in dry aging cooler with internal temperatures 42-44f. Ambient air temp of unit 40.5. PIC relocated beef to walk in cooler until dry age cooler is serviced and holding TCS foods at 41f or lower. Observed island display case holding Boars Head hams at 51f. Ambient air temp of unit 46f and product overstocked above fill level. PIC returned all items to Boars Head representative who accepted items for credit and removed from facility. VR required within 10 days to evaluate dry age cooler and island display cooler. Do not store TCS foods in either cooler until repaired and verified to be maintaining internal temperatures of products at 41f or lower.

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 and chicken skewers made with room temperature sauce cooling in display service cooler. CDI - PIC removed too walk in freezer to quickly chill to 41f or lower. Do not place foods directly into service or display coolers until cooled to 41f or lower. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulated buildup in interior of smoker and on non-food surfaces of countertop grinder. Clean frequently to prevent buildup.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee chewing gum while handling seafood items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed fully cooked ready to eat smoked salmon fillets with 5 day date marking processed into crumbled smoked salmon and repackaged with a 3 day date mark. Total date marking for the fully cooked salmon is 8 days which exceeds 7 day shelf life requirement for TCS foods. CDI - PIC re-labeled crumbled salmon with 2 day date mark so that product does not exceed 7 days. EHS recommends reviewing HT procedures for this product. Several packages of this product were identified with expired date marking in customer case resulting in 9 days on the shelf for this TCS product.

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 thawed under water placed directly into display with internal temperature of 47f. Observed burger patties prepared and placed directly into display case at 44f. CDI - PIC removed to cooler for quick chilling. Quickly cool prepared items to 41f before placing into display cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Spray bottles of water used to mist food items in display cases with no labeling or identification present. Label all food items that are not easily identifiable.

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 fish in the class case without dates. CDI- Dates were written on the back of the price tags. Note: Meat dept has a varience for their sausage.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed no employee health policy posted. The meat manager was able to answer 4 of the 5 symptoms and name 3 of the 5 illnesses. The store manager is going to post the policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the customer fish case holding product between 42-43F. CDI-All items from the cooler were pulled and placed into the walk in cooler for rapid cooling, and the manager with put in a maintenance call for the unit. 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 smoked salmon that was not properly date marked. The salmon was cooked last night. CDI-The salmon was properly date marked with yesterdays date.

4-501.11 Maintain equipment in good repair. Observed meat patty presses that are no longer smooth and easily cleanable stored on the clean side of the 3-compartment sink. CDI-The presses were removed and discarded.

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 door frames of the meat display case coolers. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf - Observed employee pour water into cup at hand washing sink. CDI by instruction.

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 box with tags that employee stated were sold out yesterday with date sold not recorded on tag. Observed shellstock tags kept but not kept in chronological order. CDI by instruction to ensure date recorded on all shellstock tags and retain tags in chronological order.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed boxes of turkey stored above pork in walk in cooler. Observed packages of ready to eat tortilla stored on boxes of raw chicken. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed dry aged beef held at 45 degrees F and unit had ambient air temperature of 44 degrees F. Observed salmon crumble on right side of low display at 43 degrees F. CDI, beef and salmon crumbles relocated to walk in cooler to rapidly cool. Observed shrimp and snow legs held between 44-48 degrees F in display unit. Observed chicken kabob, chicken, beef, pork and sausage held in low display refrigerator between 42-47 degrees F. See temperature observations above. CDI, TCS foods held in unit overnight in these 2 cases, including 39 packages of shrimp and 15 cases of limitation crab, voluntarily discarded by PIC. Other foods voluntarily discarded and denatured by PIC. Visit to ensure long term compliance of these 3 cases to ensure units holding TCS foods at required temperature to be made. Repeat. Effective January 1st, 2019 all TCDS foods shall be held at 41 degrees F.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 cases not holding TCS foods at required temperature of 41 degrees F and below. Return visit to be conducted to follow up and ensure long term compliance and calibration of units. Ensure units not used until calibrated and able to maintain TCS foods at 41 degrees F and below.

2-301.12 Cleaning Procedure - P Observed employee wash hands at handsink and turn faucet off with bare hands. Protective barrier must be used to turn faucet off to avoid recontamination. CDI- Employee was instructed on proper handwash procedure and to rewash hands. PIC instructed to ensure employees are aware of proper handwashing procedure.

3-203.12 Shellstock, Maintaining Identification - PF Observed different species of shellstock commingled in seafood display case. Shellstock of different species and from bags with different tags must not be commingled. VR- Verification required by 10/7/18 to ensure compliance. -

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed food debris accumulation on rack in dry aged beef cooler. Clean rack more frequently to avoid debris build up. VR- Verification by 10/7/18 to ensure rack in properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed smoked fish display case cold holding all products above 45F. Ambient air temperature of case found to be 48F. CDI- All products removed from case and placed in freezer for rapid cooling. Fish had been placed in unit 3.5 hours prior so product not required to be discarded. Unit will not be used until repaired.

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 smoked fish that had been smoked yesterday with no date mark. Observed inadequate date marking system used for ready to eat crab and crab cakes. A better system should be put in place to ensure proper dates are placed on TCS ready to eat products. VR- Verification required by 10/7/18 to ensure compliance.

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 covered rack of smoked fish with temperatures between 48F - 50F. Fish had been smoked placed in cooler 4 hours prior to inspection. Keep fish uncovered so air can flow around product and cool in proper time criteria. CDI- Plastic cover removed from fish and fish placed in walk in freezer.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed refrigeration unit used to display smoked fish holding food at 50F and with an ambient air temperature of 48F. All food was removed from unit and placed in walk in freezer. Unit will not be used until repaired. VR- Verification by 10/7/18 to ensure unit is repaired.