HARRIS TEETER #366 MTN ISLAND MEAT MARKET

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 packages of smoked chicken wings being held in grab and go cooler above 41F. See temp chart. CDI: PIC moved all items to walk in cooler as they had been in respective coolers for approximately 1 hour. - 3 - REPEAT.

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 packages of bacon and Italian sausage links being held in grab and go cooler and containers of wings being held in a mobile grab and go cooler all above 41F. See temp chart. CDI: PIC moved all items to walk in cooler as they had been in respective coolers for approximately 1 hour. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of large plastic containers being stored wet nested on clean storage rack above 3 compartment sink. CDI: PIC unstacked containers to allow for air drying.

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 two stacks of single use to go containers being stored outside of their original packaging right side up on prep counters. CDI: PIC unstacked containers to protect against contamination.

5-205.15 Maintain a plumbing system in good repair. Observed the cold water faucet fixture missing from 3 compartment sink. Replace missing fixture. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed metal cart stored in front of hand sink near display case for meats. - CDI - PIC removed cart from in front of hand sink.

3-203.12 (C)(2) Shellstock from one tagged or labeled container may not be commingled with shellstock from another container with different certification numbers, harvest dates, or different growing area. - Pf - Observed raw oysters and raw clams commingled stored on ice on display case. - CDI - Education provided. Employee placed barrier between different types of shellstock.

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 tray of raw chicken kabobs stored on top of boxes of raw ground beef in WIC. - CDI - PIC moved raw chicken. 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 raw clams, raw oysters, raw salmon, and cheeses (cheddar and mozzarella) holding above 41F (see temperature chart). Raw seafood products observed stacked too high in display case, and cheeses observed stored with spices outside of WIC. - CDI - Employee voluntarily discarded all items holding above 41F due to being out for more than 4 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf - Observed cooked salmon lacking date mark labels in WIC and display case. Per PIC, items were cooked the day prior. - CDI - PIC date marked items appropriately. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 various types of raw ROP fish thawing in WIC without packaging being cut open. Ensure ROP fish packages are cut open to thaw.

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. - REPEAT - Observed food residue and debris buildup underneath metal trays in meat display case. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed faucet at three compartment sink be inoperable. Water only available through spray nozzle. Repair faucet.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed metal cart stored in front of handsink near display case for meats. - CDI - PIC removed cart from in front of handsink.

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 large quantity of shellstock tags stored in plastic bag lacking dates. Per PIC, employees place tags in this bag for the PIC to date and place in chronological order in black box. However, this does not occur daily so multiple days worth of undated tags accumulate in plastic bag. EHS directed PIC to either have employees date tags as they’re placed in plastic bag or change process to PIC going through tags daily. Also observed commingled raw oysters and raw clams. PIC added divider between different species. - VR - Verification required within 10 days to ensure a proper dating system is in place.

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 - Per conversation with PIC, cutting boards and meat slicers are cleaned once at the end of each day. Dedicated cutting boards are provided for chicken, beef, and pork. Ambient temperature of cutting room read 51F. PIC also stated cutting begins around 4AM and ends around 6PM which is greater than 10 hours. EHS directed PIC to clean equipment twice per day to ensure it is cleaned at least every 10 hours. - PIC agreed to clean equipment by 2PM today and permanently incorporate a midday cleaning for equipment moving forward. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. - Observed food residue and debris inside steamer. Per PIC, steamer had not been used yet today. Ensure steamer is cleaned at the end of each day. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P - Observed smoked chicken and salmon dated 3/31 in display case. PIC stated these items were placed in the case on 3/31 but were cooked prior to 3/31. Ensure items are dated with the day of preparation and not the date they are placed in the case. - CDI - PIC corrected date mark labels. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed sanitizer spray bottle stored directly on meat cutter next to open container of raw beef. - CDI - PIC removed sanitizer spray bottle from prep surface.

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. - REPEAT - Observed food residue and debris buildup on sliding doors and sliding door tracks for display cases. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed floor in walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean. 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. - REPEAT - Observed cracked floor tiles in prep area. Technician on site fixing floor tiles while EHS present. *NOTE: Point deduction reduced due to improvement noted since previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans for display cases with yellow buildup in the corners of the pans. Observed tabletop grinder with raw meat particles on food contact surfaces. CDI- PIC placed all pans with buildup and all parts of tabletop grinder in 3 comp to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon, raw haddock, and multiple beef products in display cooler above 41F, see temperature chart. Salmon and haddock were stacked too high in display case causing top portion of product to be above 41F. Beef products were above 41F due to display case entering defrost cycle which ended before inspection was completed. CDI- PIC put salmon and haddock into WIC to cool to 41F and below. Beef products display case came out of defrost cycle and products dropped in temperature. REPEAT Ensure products are still 41F and below when defrost cycle occurs. 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 sliding door tracks on lower storage part of display coolers in need of cleaning due to food debris buildup. Clean.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked floor tiles around floor drains in multiple areas throughout department. Repair. 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 wall to the left of the WIC door with pink, black, and white buildup. Clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands and then turn off faucet with bare hands. CDI- PIC had employee properly rewash hands and turn off faucet with a barrier.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli ham, raw Chilean sea bass, raw salmon filet, raw chicken wings, and raw wagyu steaks above 41F, see temperature chart. Ham was being stored in basket on counter, and all other foods listed were stacked too high in grab and go cases. CDI- PIC voluntarily discarded all foods listed. 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 3 employees with jewelry on wrists preparing foods. CDI- PIC had employees remove jewelry and wash hands.

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 tile by floor drain. Repair. 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 floor in walk in cooler in need of cleaning with particular attention to floor by the doors and under storage racks and crates. Clean.

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 several tags lacking dates to indicate the date the last shellstock was used from the container. Tags not stored in chronological order. - VR - Verification required within 10 days to ensure tags retained properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed raw catfish, raw scallops, and raw salmon holding above 41F in seafood display. Items were stacked too high above the ice. - CDI - PIC removed top layer of product and placed in WIC to quickly cool. PIC agreed to display less product to allow for all product to be in contact with ice. 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 .

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 floor of walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee bottled drink stored on equipment. Ensure that employee drinks are stored to prevent possible contamination of equipment, food contact surfaces and while drinking. Ensure that drinks are stored below prep surfaces with a lid and straw. CDI- Discarded during the inspection.

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 some build up on returns vent fans. Recommend a higher cleaning frequency.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked seafood products (cooked shrimp, crab cakes) with no date labels, employee stated he forgot to put labels on products this morning. CDI- labels placed on products during 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles mislabeled at chemical storage area, multiple different colored chemicals stored in “Speedball” bottles, label is not correct for these different chemicals. CDI- chemicals temporarily labeled, will order more of the proper bottles with labels.

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 meat trays stored on the floor at dry storage area. CDI- put up onto shelving during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few areas of floor tiles that are damaged in meat department.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw oysters next to cooked shrimp in seafood case. CDI PIC put separation wall between the two. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with large amount of rust buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several raw meats in customer self serve case and chicken and beef kaboobs in customer grab n go case above 41F. Product was put out 1 to 2 days ago. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU. Observed cooked shrimp, snow leg with sauce was prep and trying to cool from a day before, in the customer self-served display case temperature above 41F. CDI- PIC volunteer to discarded those items at the time of inspection. Cooling time and temperature discussed with PIC -1.5 pts-

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 cooked chicken wings, smoke salmons, raw chickens, raw salmons on customer self-served display case holding temperature above 41F. CDI- All cooked items was volunteer discarded. Raw salmons and chickens that was prep this morning was put in the WIC/WIF to quickly cool, and raw salmons that was prep yesterday temperature above 44F was volunteer discarded at the time of inspection. VERIFICATION NEEDED within 3 days (2/2/2023) -1.5 pts-

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 cooked shrimp, snow leg with sauce was prep and trying to cool from a day before, in tight sealed plastic container and sit in the customer self-served display case. CDI- Cooling methods discussed with PIC and employees. All aware how to cool food properly for food safety. -0.5 pts-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw pork in the WIC. CDI-PIC moved raw chicken to the raw chicken shelf.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed degreaser/cleaner over packaged food items in the dry goods area. CDI-PIC moved chemical to the chemical shelf

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -PF Observed 2 different sets of clams and oysters sitting in the same ice, commingled. All shellstock in supposed to be separated by certification number, harvest dates, growing areas. CDI-PIC found their SOP and they separated with a plastic barrier. EHS talked to Jeff French, he explained they were not technically commingled. Supervisor, and Stephen Graham will discuss. GC-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed ground beef/chuck over whole muscle pork lion, and ground pork over whole beef muscle in the shelves and the carts in the WIC. CDI-PIC put ground on the bottom shelf.

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 3 containers of cooked salmon, 2 cooked wings, and ribs. All food had no dates. PIC said they cooked them on Friday and did not date. CDI-EHS allowed them to date. They added date.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed a pre-cut cedar plank being put inside the same container as raw salmon, it is to be used for cooking. The instructions say "to soak for 15 minutes, discard plank after use." This information has been sent to the state and EHS will follow up with store about the correct procedures.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed 2 employees BHC raw meat, one was tying a roast the other was wrapping. CDI-EHS showed PIC, PIC explained the problem and the employees washed hands and put on gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed grinder with red staining and food debris, PIC said this is from the sausage making. The equipment was disassembled and not in use. CDI-PIC W/R/S while EHS was on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 grab and gos holding food above 41F. 1st cooler-held chicken croquets-43/44F-ambient air-35F. 2nd cooler-cooked shrimp/lobster, salmon patties-44/45F-ambient air 39F. 3rd cooler-salmon, cut salmon, smoked salmon, shrimp, squid,, product was triple stacked and they have had continual issues with the cooler-ambient air 37F. PIC voluntarily discarded product that was above 41F. VR REQUIRED 1/8/2022

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 20-30 seafood precooked, and raw item stored in a small reach in grab and go, in front of the seafood case holding food at 48F on the top. Food was stacked high, 5-8 high, not allowing for proper air flow around food. CDI-PIC voluntarily discarded all food that was hot, food on the bottom row was in temp. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed half of a case of grab and go salmon and RTE seafood products above 41F. PIC said they made this yesterday. CDI-PIC voluntarily discarded, the other half of the case was temping and PIC called maintenace to come check.

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 chicken at 45F in the grab and go, PIC said they had cut it this morning. CDI-PIC moved back to the WIC to cool before they place it on the display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obsevred deli case handles with debris, needs to remain clean. PIC did not sign due to Covid protocols

3-302.11(A) Separate the different types of raw animal foods. -P Observed pre-packaged ground pork sitting next to whole meat pork. Observed raw salmon stored next to smoked-fully cooked salmon. Both items were out for display. CDI-PIC added plastic shelf barriers. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed fully cooked deli meat stored underneath raw bacon in WIC. CDI-PIC moved deli meat to a designated shelf.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed smoked salmon that was prepared today (9am) and stacked 3 high in the grab and go. Salmon was 45/46F. PIC explained they do not cool items before placing them out there. Salmon that was made today that was only stacked 2 high was in temp. CDI-PIC voluntarily discarded all smoked salmon that was 3 high and made today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dry aged beef sitting in the dry aged case at 42/43F. Case's ambient air was 40F. CDI-PIC explained they had just put them in there and that they would have case fixed today. They moved dry aged steak to the WIC to cool. REPEAT. PIC did not sign due to Covid protocols.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat packaging stored on top of beef grinder in the WIC, PIC explained packaging is stored there. EHS suggested moving this to a shelf or a different area so meat debris does not accumulate on it.

4-501.11 Maintain equipment in good repair. Observed dry aged case not holding temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods throughout facility above 41F. CDI- Items were voluntarily discarded if held longer than 4 hours or they were rapidly cooled.

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 and other RTE foods with no date marking. CDI- Items were date marked.

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 containers with dried blood from meats on them.