HARRIS TEETER #30 SEAFOOD

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse food contact surface of thin probe food thermometer under running water in hand sink. EHS provided education and guided employee to w/r/s thermometer in 3 compartment sink. REPEAT.

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 employee rinse food contact surface of thin probe food thermometer under running water in hand sink before attempting to store. CDI: EHS intervened and instructed employee to w/r/s thermometer in 3 compartment sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a hose being draped over only hand sink in department. CDI: PIC removed hose.

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 shellstock tags being stored out of chronological order. CDI: PIC placed all tags in order 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 containers of shrimp stacked 3 high in grab and go cooler in which top layers of shrimp were stored above 41F. CDI: PIC placed shrimp in walk in cooler as they had been placed in grab and go cooler less than 4 hours prior.

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 being washed in 3 compartment sink in wash solution which measured 103F. CDI: PIC added fresh solution which measured 122F afterwards.

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: 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 . Observed packages of tilapia with a temperature of 47F packaged 2 hours prior cooling in grab and go case. Tilapia would not have met cooling parameters without EHS intervention. CDI: PIC moved tilapia to walk in cooler to rapidly cool.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water from 3 compartment sink only reach a maximum temperature of 102F. Ensure water from 3 compartment can reach at least 120F to ensure wash solution can be maintained at at least 110F. VERIFICATION REQUIRED.

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 a package of raw burger patties being stored on top of boxes of cocktail sauce in walk in cooler. CDI: PIC removed burger patties from walk in cooler.

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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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) 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 . Observed a bowl of lobster salad being stored in walk in cooler missing a date mark. CDI: Employee date marked lobster salad as he stated it was prepared this morning.

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 a stack of single use styrofoam trays being stored right side up outside of their original packaging. CDI: PIC inverted trays to protect against contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed all plastic containers that come in different shapes (bowls and plate like) soiled with food residue and build-up stored in the clean storage area.-CDI-PIC relocated items to wash area; w/r/s. Observed ice machine long plastic paddles and shovel with black deep cut groves along the area that has high contact with the ice; in need of replacement .-CDI-PIC w/r/s ice paddle and shovel.PIC in the process of order new items. 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 a variety of TCS food items ( raw and cooked) being cold held in the ice seafood display case and in the grab-n-go display case with temperatures above 41F. ( see temp chart ) -CDI-PIC voluntarily discarded all cooked/ or RTE raw food items due to food being prepared 1 to 2 days prior or pass the 4 hr cooling parameter; raw TCS food items that were located in the ice seafood display case were taken to WIC for rapid cooling or voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 in WIC ROP salmon thawing w/ out packaging being opened/slit made to the surrounding environment ; were placed this morning in WIC. -CDI-PIC opened the salmon packages.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf-Observed mussels and little neck clams being store inside a blue plastic box that was only meant to store top neck clams.-CDI-PIC was educated and the mussels and clams were relocated to different plastic bins. 3-203.12 (C) (2b) Ensure that Shellstock from one tagged or labeled container are not commingled with shellstock from another container with different harvest dates, growing areas, and certification numbers as identified on the tag before being ordered by the consumer. Pf- Observed in display case oysters commingled with mussels and clams. No contamination observed -CDI- PIC was educated and plastic dividers were added.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in display case cooked cajun shrimp with a temperature of 44F and Raw live steamer clams with a temperature range of 44F-45F. Observed in grab-n-go display case Fresh lobster salad, Raw Spicy Salmon, and Raw Tuna above 41F ( see temperature chart). Grab-n-go display case had an ambient temperature of 39F. -CDI-PIC was notified and all food items were voluntarily discarded, except the steamer clams that were within the 4 hrs time parameter; placed in WIC. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed all TCS cooked food items in display case with no date marking. PIC expressed that a new employee was being trained today and missed placing date marks.-CDI- PIC was educated and food items were properly date marked. 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 .

3-203.12 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 some shell stock tags without a last sale date recorded. VR required within 10 days.

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 crab cakes in display case with a discard date of 10/1. CDI: PIC voluntarily discarded 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed incidental barehand contact by food employee while preparing three (3) cooked shrimp roll sandwiches (ungloved hand touching sandwich rolls while opening single use containers. CDI - PIC directed employee to dispose of food that made barehand contact; employee then washed hands effectively, donned disposable gloves on both hands, and restarted task of making sandwiches. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 four (4) individual ROP swordfish steaks thawing in WIC without being removed from reduced oxygen environment. CDI - PIC cut ROP bags to introduce oxygen to thawing packaged fish.

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 (2) stacks of single-use plastic containers being stored with food-contact surface exposed at prep table. CDI: PIC inverted containers to better protect from potential contamination. REPEAT. Note: no escalation in point deduction due to noted improvement from previous inspection; no packaged single service items stored on the floor.

4-501.11 Maintain equipment in good repair. Observed hot plate at wrapping station starting to rip. Replace and keep in good repair. REPEAT. Note: No cracking in prep sink was noted observed in this 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 raw salmon being stored over cooked shrimp in WIC. CDI: PIC rearranged items to be in compliance and prevent contamination.

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 single-use Styrofoam plates being stored on the floor near wrapping device. CDI: PIC relocated items to an area 6 inches or more above the floor. 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 single-use plastic containers being stored with food-contact surface exposed and facing up. CDI: PIC inverted containers to better protect from contamination.

4-501.11 Maintain equipment in good repair. Observed prep sink starting to crack around an interior corner. Keep in good repair. Hot plate at wrap station starting to rip. replace and keep in good 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 not in chronological order during inspection. CDI: Shellstock tags were put into chronological order before the end of 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 buildup on plastic wrapping equipment. Clean as often to prevent buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon and one lobster tail holding in display case at 45F. CDI - PIC placed items back into walk in cooler to rapidly cool. All other food in display case holding at 41F or below. - 1.5 -

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw poke fish stored over smoked salmon and cooked shrimp in WIC. CDI, foods relocated for proper storage.

3-501.13 Use approved thawing methods. Observed vacuum packaged fish thawing in original packaging and not following thawing directions under running water at 71 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 packages of salmon overstacked in low display case between 43-45 degrees F. CDI, fish voluntarily discarded by PIC. Improvement made since previous inspection.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat test kit available for quat sanitizer. CDI, test kit provided.

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 from oysters on display. Observed old tags with date of last shellstock sold not recorded on dates. CDI, oysters with tag information not with oysters on display voluntarily discarded by PIC. Requirements for recording dates of when shellstock last sold on tag and to ensure tag information is with oysters on display discussed with PIC.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some knives stored as clean but soiled with food debris. CDI, knives transferred for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 15 cases of shrimp and mahi overstacked in low display case between 43-45 degrees F. CDI, overstacked cases in unit overnight voluntarily discarded by PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available for use. CDI, small diameter probe thermometer provided.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF - Observed a food thermometer low on battery and not displaying temperature. CDI, thermometer removed from use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in customer seafood display case cold holding above 41F (see chart). CDI- EHS recommended monitoring case temperatures and to make adjustments if foods cannot be maintained at 41F and below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of floor cleaner with missing label. CDI- label was added to container.

4-501.11 Maintain equipment in good repair. Observed torn gasket on top of walk in cooler door.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from fauct at prep. sink.

6-303.11 Intensity-Lighting - C Provide 10 foot candles of lighting in walk in coolers. Observed burnt out lightbulb in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the prep. sink faucet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sprayer in basin of handsink at the beginning of the inspection and paper towel being moisturized in the handsink at the end of the inspection. CDI - PIC instructed employee that handsink is only for handwashing. -1-

4-602.11 (E)(4)(b) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in the ice machine around the ice chute. -1.5-

4-502.11 (C) Good Repair and Calibration - PF Ambient air thermometers shall be in good repair. Observed the far left display thermometer not working. CDI - PIC placed repair order today. -0-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed water losing pressure and dropping out on the hot water side of the handsink. CDI - PIC called in repair order today during the inspection. VR no later than 09/01/2017 to verify hot water temperature. -1-

5-205.15 Maintain a plumbing system in good repair. Observed brokemn gasket on the sprayer at the pre-rinse. -0-

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 buildup on the floor under the 3-comp sink, around the front counter and to the left of the walk in cooler door. -.5-

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 shelving in the walk in cooler. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lobster tail in direct contact with soiled bin. CDI - PIC voluntarily discarded. -.5-

4-204.12 Equipment Openings, Closures and Deflectors - C Keep kick plates shall be sealed tight. Observed loose kick plate to the lower left of the walk in freezer. Tighten. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3-comp sink wash compartment. Repair. -0-

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash bin at the handsink. Provide trash bin at the handsink. -0-

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 out of order in several spots. CDI - Employee to rearrange tags to ensure they are in chronological order for the last 90 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Observed packaging area in need of cleaning.

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 container of prepared salad in the walk-in cooler with no date mark. CDI- Date marked during the 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 the cooked seafood items that last more than 24 hours after opening were not being date marked. The worker in the seafood marked said they knew the shelf life on the items but were not keeping track in any verifiable form. RVR.

3-602.11 Food Labels - PF. Label for packaged smoked salmon bits did not have the name and place of business of the manufacturer, packer, or distributor. The PIC determined that one of their scales was printing this information and one was not on this product.