THE FRESH MARKET #17 MM/SEAFOOD

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed tags were not stored with oysters. CDI..Tags were added from back.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knifes with visible food debris. CDI..Knives were moved to 3 comp sink to w/r/s. Also observed build in ice machine on ice chute. CDI..PIC had employee clean out ice machine. 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 and steak above 41. Please see temp chart. CDI..Items were moved from grab and go sent to WIC to quickly cool.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 display case in need of wiping down.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with ice and food debris in basin. CDI Sink was cleaned out

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken parmesan , rosemary garlic chicken, salmon, sweet sausage and Prime rib eye above 41F please see temp chart. CDI Chicken Parmesan was voluntarily discarded. Other Items sent to cooler to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIF..CDI food was moved to shelf.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed no tag for mussels in display case. CDI.. Mussels were voluntarily discarded. REPEAT

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf: Facility could not confirm clams were received with a tag. Found loose clams in seafood case with no identification. Staff searched for box / bag clams were received in and could not locate. All clams voluntarily discarded. Return visit in 10 days to confirm compliance. 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: No retention of tag for clams. Return visit in 10 days to confirm compliance.

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 and cooked crab legs in seafood display case with no date mark. Allowed to date. Return visit within 10 days to confirm compliance. REHS suggests using log book system for date marking of RTE seafood and hot dogs in Butcher’s Case.

7-204.11 Provide sanitizer at correct concentrations, P: Bottle labeled as Sanitizer was 0 ppm KayQuat. Dispenser at sink dispensing 0 ppm Quat. Confirmed by test strip. CDI- staff troubleshooting fixed dispensing system to dispensing 200 ppm.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Pink build-up at caulking of 3 comp sink to wall. Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels available at cutting table hand sink. CDI- towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: RTE hot dogs on cart under and beside raw proteins. CDI- hot dogs moved to top of cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab cakes, mango glazed salmon, and meatloaf stored in customer self-service units temping above 41F. CDI- PIC removed items prepared today to be cooled down in WIC. *REPEAT* For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for cold smoked salmon, sashimi, and clams being packaged and sold for raw or under-cooked consumption. CDI- PIC was given consumer advisories for the items that had none.

4-501.11 Maintain equipment in good repair. Observed sliding door of butcher display case in need of repairing. Temperatures in the display case were holding under 41F despite the door not being sealed. PIC stated that a work order had been placed recently.

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 some with no “last-used” date on retained tags. Return visit within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P : Cart with opened containers of cheeses for assembled meal recipes 42.0 F in cutting room. Walk-in cooler holding meats 42.0-43.0 F. Set cooler so contents hold at 41.0 F or below. Call made to corporate to remotely set cooler temperature. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee on premises with Food Protection Manager Certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 with no recorded date of the last shellstock sold. CDI- no live shellstock in facility today; facility gets in live shellstock on irregular schedule. Last receiving date in mid-March. No VR for follow-up

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 and cooked crab legs in seafood display case with no date mark. CDI- dated with date of opening of receiving packaging. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in back prep area in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: PIC is not certified. CDI- by education.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Found sign holders stored in front hand sink. CDI- removed sign holder s.

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: One retained tag of oysters not dated with date of last sale or discard date. Facility does not have shell stock today. Sold out yesterday. Tag dated with previous days date.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some cutting utensils stored as clean with dried food debris. CDI- returned to 3-comp sink 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened feta cheese with no date mark. CDI- dated with yesterday’s date. 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 . 3-501.18 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: Cheese blend containing mozzarella dated 1/7. CDI- discarded cheese voluntarily by PIC. 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: Bucket of soapy water stored on cleaned cutting boards under prep sink. CDI- bucket moved to location where contamination can not occur.

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: Recently thawed shrimp in front display case 44.0 F. CDI- PIC moved shrimp to freezer for rapid chill. 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. Found thawed tuna filets in vacuum packaged form in WIC. Packages state to keep frozen until time of use or prior to thawing. CDI- packages slit to allow oxygen exchange.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Clean cutting boards stored under prep sink drain line.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Found sign holders stored in front hand sink. CDI- removed sign holder s.

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. Raw chicken stored over raw beef in WIC. CDI : chicken moved to below beef. Cross contamination not observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee touch handle of soiled trash can and continue to other parts of food prep, entering the WIC and coming back to seafood. CDI-EHS shared observation with PIC and PIC then took corrective action and educated. Employee removed gloves, washed hands, and put on clean gloves.

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 chicken and raw rainbow trout over RTE noodles and produce in the WIC. Observed RTE hotdogs in direct contact with raw ground beef. CDI-PIC corrected storage order to prevent cross contamination and voluntarily discarded hot dogs that had been contaminated with raw beef.

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 crab cakes, salmon cakes, bbq ribs, short ribs, and Italian meatloaf in hold holding above 41. CDI-The crab cakes and salmon cakes were moved to WIC to quickly cool, and other items listed were voluntarily discarded by PIC. Reference temp chart. VR within 3 days-3/10.

4-501.11 Maintain equipment in good repair. Observed a leaking cold holding unit at service counter. Towels were in front of unit to collect moisture.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Ground beef in butcher case 45.0 F. Almond Crusted salmon 43.0 F in butcher’s case. CDI- both items moved to WIC for cooling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Crab legs, crab cakes, smoked salmon, opened bags of mozzarella cheese blend not date marked. CDI- PIC date marked items with previous day’s date. 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 .

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: Packaged chicken, burger patties, blue cheese and feta for assembled meal kits cooling in meat room. ambient air 45 F. CDI- moved to WIC for cooling. 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 .

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. Found thawed tuna filets in vacuum packaged form in sealed clamshells in grab n go case. Packages pulled from service.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf : Permitted facility had no thin probe thermometer. VR needed. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

5-205.15 Maintain a plumbing system in good repair. Meat room hand sink with faulty plumbing. When in use, water falls onto floor from plumbing assembly underneath. Sink has hot and cold water available. Sign at sink says “Do Not Use”. VR; repair plumbing within 10 days.

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. Half eaten sandwich on meat saw. CDI- discarded sandwich.

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: employee washed hands at handsink for a few seconds, with no soap. CDI- stopped employee and directed to hand sink for proper washing.

6-301.11 Provide soap for handwashing at each handsink. -Pf: Hand sink behind butchers case does not have readily available soap. Employee tried to wash at hand sink, could not access soap, only rinsed hands, and moved on to help customer. CDI- soap provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found salmon, various meats, meat kits with ingredients above 41.0 F in floor cases. Facility will determine cause of food being above 41.0 F in cases (improper cooling before placing packages in cases, over stocking of cases, equipment operation, etc. Foods moved back to freezer for chilling below 41.0 F. Verification within 10 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : RTE hot dogs, cooked shrimp, crab legs, not date marked. Allowed to date with previous day’s date. 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 .

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. Found thawed tuna filets in vacuum packaged form in WIC. CDI bags opened.

3-203.11: Retain identification of shell stock on display if removed from original container bearing approved source information. Found portioned bags of oysters shell stock on display with no identification information as to source. CDI- PIC made copies of original ID tag and placed with oysters.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Cell phone on cutting board with cut proteins upon entry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found oyster Rockefeller, escargot, oyster stuffing, holding above 41F in display case. CDI- escargot discarded voluntarily based on temperature (46F). Other items allowed to cool down in freezer. Refer to temperature chart. Found salmon planks in grab n go above 41F. CDI- moved to freezer for quick cooling.

4-501.11 Maintain equipment in good repair. Section of front counter display case not holding food at 41F or below. Same section as in last inspection. Staff stated ongoing leak under counter, source and impact undetermined. May be impacting holding temperatures in case. Repair leak.

2-102.11. (A) - (C ) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf: None of the above A-C satisfied.. CDI by education.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety: PIC is not certified. CDI- by education.

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: Two retained tags of oysters not dated with date of last sale or discard date. Facility does not currently sell live Shellstock and does not know when resumption may occur. CDI- education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found raw fish, RTE shrimp, oysters Rockefeller, deviled crab, salmon filets, salmon meal kits holding above 41F. CDI- PIC elected to discard fish above 41F. Other items moved to WIC freezer for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Hot dogs in display case not date marked. Staff states hot dogs get 11 day holding time for hot dogs. Through conversation with meat manager determined RTE shrimp pans may contain product from two different batches. Discussed importance of keeping separation of different batches through date marking.Verification that hot dogs are dated and proper holding time (7 day maximum) has been implemented within 3 days.

3-501.13 Use approved thawing methods. Pf: Shrimp thawing in prep sink under running water of 77F. CDI- process stopped and shrimp moved to freezer to cool to below 41F. Staff states cold water at sink often is above 70F coming out of tap.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large trash can rolled in front of meat cutting room handsink during inspection. CDI- EHS explained the need for access to all handsinks, trash can moved.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed prepared raw chicken breasts sitting on sheet tray stored above raw beef skewers in walk in cooler. Observed plastic containers of ground chicken and ground beef above raw shrimp in walk in cooler. Observed multiple boxes of raw chicken over raw beef products in walk in cooler. Observed no separation between chicken and beef in the little big meal section. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pre portioned raw salmon kits in walk in cooler above ready to eat vegetables in walk in cooler. CDI- Storage order corrected, all chicken products were moved so they were below beef and seafood. Salmon kits were moved so they were below any ready to eat foods. Chicken products were separated from raw beef.

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 multiple ready to eat products (shrimp, tempura shrimp, crab cakes, deviled crab) in display case without a date mark during inspection. PIC stated products are usually dated and all products were from yesterday morning at the latest. CDI- products were properly dated, discussed system for date marking all ready to eat foods in the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal bowls wet nested under meat cutting prep surface.

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 tile starting to crack at entrance of walk in cooler. Suggest repair.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags from January and February 2021 without last use date written on tags. Tags are in chronological order. VR no later than 02/27/2021. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp cold holding in center case at 43F with ambient air reading at 50F. Case appears to be in thaw mode. VR no later than 07/30 to ensuree case is holding all TCS foods at or below 41F. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near meat case. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat string for roast sotred under cutting table with meat pieces present on string. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed knee pedal on handsink near walk in freezer not turning off between uses. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on knee pedal of handsink near walk in freezer. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed items stored in the handwashing sink. CDI. PIC removed the items to a designated location.

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf. Observed raw beef packaged in the store in customer case for self-service with no safe handling instruction. VR no later than 12/21/2019 to ensure safe handling instructions have been added to in-house packaged raw meats.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed cooked, ready to eat ham stored under raw chicken and beef. CDI. PIC removed it to a designated location.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean meat trays, seasoning packet and single use gloves stored in the splash zone of handsink. -.5-

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed two employees don gloves and handle raw meat for customer service without first washing hands. CDI - PIC corrected them after explaining rule. Staff will be reminded of rule during future meetings and PIC will monitor.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground chicken stored above raw pork in walk in cooler. CDI - chicken removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled knives and scraper stored as clean in knife rack attached to wall and located near meat saw. CDI - knives sent back to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one floor "coffin" case in front of meat market holding raw ground chuck, raw ground sirloin, and raw chicken breasts. Temperatures near top of packages ranged from 43F to 47F. CDI - Manager removed foods to walk in since they had been out for a short time and adjusted temperature of case down.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed tray of raw cut meats, some wrapped, some unwrapped and uncovered, stored on a tray which was resting atop a trash can next to the handsink in front section of meat department. CDI - tray removed, meats covered. PIC corrected staff.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food in back meat area while wearing a decorative ring on left hand. Employee removed ring after PIC corrected her.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one damp wiping cloth left resting on cutting board in meat cutting room.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives stored as clean in soiled wall knife rack near meat saw. Rack and knives were removed to be rewashed, rinsed, and sanitized. Remember to monitor cleanliness of knife rack before using for storage of clean utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled door gasket on walk in cooler, soiled underside of cuber where the on/off switch is located, soiled tracks of sliding doors on meat display case (minor).

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 dust built up on fan guards in meat cutting room and walk in cooler.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P. Through discussion with an employee she was only able to list one symptom that should be reported. CDI, recommended to PIC that he goes over employee health policy more frequently with all employees.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Observed employee filling container at handsink. CDI, educated that a handsink is meant for handwashing only.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken thawing in plastic bowl in walk in cooler stored on top of raw salmon. CDI, chicken was voluntarily discarded by PIC. This area is designated for deli storage, not meat market storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw salmon packaged by meat department temping at 43F at customer grab and go station. CDI, PIC relocated salmon to walk in cooler to rapidly chill to 41F as it was less than 4 days since being prepped.

4-501.11 Maintain equipment in good repair. Observed broken sliding door on display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of food debris on display case gaskets and tracks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods measuring between 42F and 45F. Cold holding limit changed to 41F on January 1, 2019, and points will be deducted next inspection if issue is not corrected. CDI - by informing PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed just washed, rinsed and sanitized meat tenderizer to still have meat debris on it. CDI- removed to re-wash4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed multiple soiled surfaces in refrigerated room(52F). PIC and food employee stated they had not been washed today and work began at 4 am. CDI- staff breaking down to wash rinse and sanitize ; (every 4 hours if room not 45 F or colder

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed island with ceviche and raw tuna poke to have a consumer advisory sticker taht does not contain the exact language - VR for change of signage

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies along meat department front line

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use spoon handles touching food at self service bar.