A99.5

FRESH MARKET #219 MEAT/SEAFOOD, THE

1408 EAST BV, Charlotte, NC 28203

Meat Market · NC permit/State ID 2060300501

Latest gradeA (99.5)

Last inspectedAug 12, 2026

Inspections on record32

On record sinceNov 18, 2015

Score history

Nov 18, 2015Higher is betterAug 12, 2026

Inspections & violations

Aug 12, 2026 A 99.5 · 2 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

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

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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

View this inspection on the county portal ›

Mar 16, 2026 A 98 · 5 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed visible food debris inside beef meat grinder, stored as clean per PIC. -CDI- PIC moved components of meat grinder to 3-compartment sink to be washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

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

#44 · Utensils, equipment & linens: properly stored, dried & handled

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

#49 · Non-food contact surfaces clean −0.5

Repeat violation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food residue/debris along sliding meat case tracks. Increase frequency of cleaning. REPEAT

#55 · Physical facilities installed, maintained & 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. -Observed dark buildup along floors and walls in hard-to-reach areas (underneath and behind prep tables, behind 3-compartment sink, and on floors in WIC). Increase frequency of cleaning.

View this inspection on the county portal ›

Dec 16, 2025 A 98 · 4 violations

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Observed oyster tag missing the date that the last shellstock was sold/used. All other shellstock tags were properly labeled with the last sell date. -CDI- PIC verified sell-date and properly added the date to the tag.

#23 · Proper date marking & disposition

Corrected during inspection

#39 · Contamination prevented during food preparation, storage & display −2

Corrected during inspectionRepeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of food (shrimp) stored directly on the floor in the WIF. -CDI- PIC raised the food at least 6 inches above the ground. REPEAT

#49 · Non-food contact surfaces clean

View this inspection on the county portal ›

Sep 10, 2025 A 99 · 2 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf -Observed no written vomit/diarrhea cleanup procedures in meat department. -CDI- EHS provided copy to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#39 · Contamination prevented during food preparation, storage & display −1

Repeat violation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed boxes of food stored directly on the floor in the WIF. Raise at least 6 inches above the ground.

View this inspection on the county portal ›

Jun 11, 2025 A 96 · 5 violations

#11 · Food obtained from approved source −2

Repeat violation

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

#22 · Proper cold holding temperatures −1.5

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

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ground beef cooling at a rate of 0.05F/min inside display case. CDI: Item was moved to walk in cooler and cooled by end of inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#39 · Contamination prevented during food preparation, storage & display

Corrected during inspection

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

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed wrapping paper being stored on the floor in back storage area. CDI: Items were removed from the floor.

View this inspection on the county portal ›

Dec 10, 2024 A 96 · 4 violations

#8 · Hands clean & properly washed −2

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee rinse hands in hand sink then proceed to put on gloves and handle food. CDI: Food employee removed gloves and washed hands for appropriate amount of time. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

#11 · Food obtained from approved source −1

Repeat violation

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

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed cooked shrimp without a date. PIC stated shrimp was opened this morning. CDI: Shrimp was dated. Other ready to eat food items were dated properly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#49 · Non-food contact surfaces clean −1

Repeat violation

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris in tracking and doors of display case. Clean as needed

View this inspection on the county portal ›

Oct 2, 2024 A 95 · 9 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

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

#11 · Food obtained from approved source

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

#15 · Food separated & protected −1.5

Corrected during inspection

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

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pans and saw blade soiled with debris. CDI: Items were placed to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed raw marinated chicken cooling at a rate of 0.08F/min in sealed clam shell containers inside walk in cooler. CDI: Items were moved to walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#39 · Contamination prevented during food preparation, storage & display

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

#44 · Utensils, equipment & linens: properly stored, dried & handled

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

#49 · Non-food contact surfaces clean −0.5

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy food debris on tracking of meat display case. Observed floor inside walk in freezer with heavy food debris. Clean as needed.

#55 · Physical facilities installed, maintained & clean

View this inspection on the county portal ›

Mar 21, 2024 A 96.5 · 4 violations

#22 · Proper cold holding temperatures −1.5

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

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed all ready to eat items such as cooked shrimp, crab cakes, smoked salmon, etc. without dates. CDI: PIC dated items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed degreaser on shelving above single service items. CDI: item was relocated

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed grinder with rust on non-food contact surfaces. Facility is in the process of replacing grinder. Points not escalated due to improvement.

View this inspection on the county portal ›

Jan 5, 2024 A 97.5 · 5 violations

Inspector comments: Manager described system for the date marking of ready to eat display items, including cooked shrimp and frankfurters: Items have paper tags applied to the undersides of their trays or tray paper when put on display, with a date for disposal. Recently placed thawing salmon cakes did not yet have a tag at time of inspection. EHS recommends that tags are placed at time of placement, so as to properly verify date of opening and that items are not held for greater than 7 days.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed properly retained binder of shellstock tags, in chronological order of receiving date. However, retained tags did not have final date of sale recorded. CDI - Department manager was able to account for final sale dates of clams associated with shellstock tags; EHS, PIC and department manager discussed expectations for shellstock tag retention. Record dates for the final sale of shellstock associated with each tag.

#15 · Food separated & protected −1.5

Corrected during inspection

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

#45 · Single-use & single-service articles: properly stored & used

Corrected during inspection

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service trays with exposed food contact surfaces, as well as on roll of twine with trailing portion touching the floor, held at lower storage shelving of prep table in prep area. CDI - Department manager cut and disposed of contaminated portion of twine and elevated it to prevent further contamination. Single service articles were inverted to prevent potential contamination. Note: EHS observed one portion of single service trays set aside directly on the ground. Per conversation with department manager, these were pulled for disposal and were not being stored for later usage. Store single serving articles at least 6 inches off the ground to prevent contamination.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed portions of poultry grinder stored clean, with minor corrosion, namely on internal grinder and top loading tray. Replace corroded food contacts and utilize corrosion resistant materials for equipment such as saws and grinders. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily corroded portions of standing equipment, namely legs of standing bandsaw and meat grinder. Resurface or replace rusted and corroded equipment. REPEAT. Note: No escalation in point deduction due to some improvements; corroded utensils, namely knives and honing rods, have been resurfaced or replaced.

#49 · Non-food contact surfaces clean −0.5

Repeat violation

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

View this inspection on the county portal ›

Sep 8, 2023 A 98 · 5 violations

Inspector comments: Observed Half and Half container at Deli department coffee counter at ambient temperature. Per conversation with PIC, half and half is changed on a four hour basis, as new coffee is made. No timer or marking system was observed in passing for presumed TPHC half and half in deli department. EHS has provided a blank TPHC document to be filled out, maintained, and utilized as needed by establishment for TCS foods that may be held outside of temperature control for extended periods of time.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

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

#13 · Food in good condition, safe & unadulterated −1

Corrected during inspection

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

#35 · Approved thawing methods used −0.5

Corrected during inspectionRepeat violation

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

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-502.11(A) Maintain utensils in good repair. Observed one (1) heavily corroded knife honing rod stored as clean at utensil storage hanger. CDI - PIC voluntarily disposed of rod. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily corroded portions of standing equipment, namely legs of standing bandsaw and meat grinder. Resurface or replace rusted and corroded equipment.

#49 · Non-food contact surfaces clean

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

View this inspection on the county portal ›

Apr 26, 2023 A 99 · 3 violations

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat cuber comb/blade with minor raw meat residue. CDI-PIC Andy Hartman placed meat cuber parts back into wash basin of 3 compartment sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#35 · Approved thawing methods used −0.5

Corrected during inspection

#55 · Physical facilities installed, maintained & clean −0.5

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy water buildup on floor by prep sink and under walk-in freezer door. Plumbing from prep sink discharge does not line up completely with floor drain, causing water to flow onto floor. Observed cleaning needed in walk-in freezer floor along with ice buildup on floor due to water buildup outside freezer.

View this inspection on the county portal ›

Dec 2, 2022 A 99 · 3 violations

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspection

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Meat department sells clams by the bag. One bag was stored in display case for sale and shellstock tag nor the shipment box was not accounted for. Facility is in compliance with previous shellstock tags, dates and retention. Supplier for shellstock is all from the same harvester. Discussed compliance methods with PIC Kevin Haire. PIC will train employees on shellstock tag procedures. Date of sale for clam bag can documented and shipment can be accounted for with invoice. CDI- PIC discarded clams.

#15 · Food separated & protected

Corrected during inspection

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed bowl of seasoned/marinated raw chicken on speed rack above raw beef and stuffing. CDI-Chicken was moved to bottom shelf.

#49 · Non-food contact surfaces clean

View this inspection on the county portal ›

Jul 26, 2022 A 97 · 3 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

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

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

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

#41 · Wiping cloths: properly used & stored

Corrected during inspection

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

View this inspection on the county portal ›

Apr 12, 2022 A 98.5 · 2 violations

#23 · Proper date marking & disposition −1.5

Corrected during inspectionRepeat violation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed RTE crab legs, shrimp, crab cakes and hot dogs not dated with prep/open date. Most items were placed on display this morning or day before due to how quickly items sell. CDI-RTE items were correctly dated and EHS discussed other possible date marking options with PIC. Repeat.

#49 · Non-food contact surfaces clean

View this inspection on the county portal ›

Nov 24, 2021 A 97 · details not yet loaded