HARRIS TEETER #179 MEAT/SEAFOOD

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands, turn faucet off with bare hands and dry hands. CDI Employee rewashed hands and used paper towel as barrier to turn off faucet.

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 floors of WIF with food and debris. Clean more frequently

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. Ceiling vents in prep area observed to have rusting. Resurface or replace. 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 ceiling fans with dust and debris. Clean more frequently

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf - Observed speed rack of raw meats blocking handsink near three compartment sink. CDI - EHS moved speed rack and PIC agreed not to place it in this area moving forward. - 1 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large box stored on top of hand sink near walk-in cooler. CDI- box was removed.

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 meat stored in walk-in freezer floor near doorway. CDI- box was placed on the shelf. -zero-

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. Clean debris from edges of meat wrapping machine stored in market area.

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 no tag retained with oysters in display case. CDI- PIC had employee put shell stock tag with oysters in display case. Observed shell stock tags not in chronological order. CDI- PIC had employee put shell stock tags in chronological order. 3-203.12(b) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER.-Pf Observed mussels, clams, and oysters commingled in display case. CDI- PIC had employee place dividers between the types of shell stock.

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

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 blade covers on HVAC units with buildup of dust. Clean frequently to prevent buildup.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open employee drink and employee food container stored with single use items and seasonings in dry good storage. CDI- PIC removed container and voluntarily discarded drink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf - Observed speed rack of raw meats blocking handsink near three compartment sink. - CDI - PIC moved speed rack and agreed not to place it in this area moving forward.

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 raw oysters and clams stored in seafood display without tag. - CDI - PIC placed tag with shellstock in seafood display.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed raw salmon and raw tilapia holding above 41F in grab-n-go case directly in front of seafood display case. PIC moved items to WIC to quickly cool. - VR - Verification required within 3 days to ensure unit is repaired. 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 .

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 and debris on sliding glass doors of display case. Clean and increase cleaning frequency to maintain 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 food debris and residues in gaskets of meat case. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

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 and oily build up on paper towel and soap dispensers at handwashing station. Recommend higher frequency and more thorough cleaning. -0 points-

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 used for packing meats stored on the floor during inspection. Appeared that one package fell off from top shelf, EHS observed an emphasis on storage above floor for most trays.

4-501.11 Maintain equipment in good repair. Observed shelving in the seafood walk in cooler that is significantly rusted, in need of replacement. 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 areas inside of meat display case in need of cleaning, specifically in crevices, areas between sliding doors, some food debris buildup in these areas.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee working in meat department unable to discuss specifics on employee health policy when asked about employee health policy symptoms and illnesses. Employee was able to give general symptoms such as “headache” and “runny nose”, unable to discuss specific symptoms associated with food borne illness or specific food borne illnesses. CDI- PIC printed Harris Teeter employee health policy, posted at bulletin board during inspection and discussed with employees in meat/seafood department. EHS also provided MCHD graphic handout for each department. For more information on employee health policy, please visit: http://meck.co/FoodSafety

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of large ice machine (ice used for display at seafood dept) with minor black buildup, in need of cleaning. PIC stated that this machine is typically drained and thoroughly cleaned once a month around inventory day, PIC stated that today the machine is due to be cleaned at the end of the night.

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 in meat/seafood department with wrist watch on.

4-501.11 Maintain equipment in good repair. Observed shelving in the seafood walk in cooler that is rusted, in need of replacement.

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 one tile missing on wall near seafood display area.

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 facility not consistently marking date last shellstock from container is used. EHS found that facility was consistently marking during the month of August, towards the end of August into September the tags are missing the last sold date. EHS discussed requirement with employees and PIC. VR by 10/2/22 to ensure facility is marking date when last shellstock from container is sold.

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 boxes of raw chicken stored above packages of retail pepperoni in the walk in cooler. CDI- pepperoni moved, no longer contamination concern.

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 cleaning needed in condensation drip pan in meat display case. EHS showed employee and PIC specific areas needing cleaning.

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

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 wall in seafood walk in with paint chipping. PIC stated that she has reached out to maintenance after last inspection, will put in an official work order for repair. Stated that previous paint chipping in other departments has been repaired by placing sheet metal over chipping, will repair as soon as possible. REPEAT.

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 walls in seafood walk in cooler with damage, paint chipping. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products just placed into meat display case holding above 41F, see temperature chart. Through discussion with PIC and employees, all products had been out and prepped in meat cutting room and had gone directly into cold holding case after prep. CDI- all products put onto speed racks, brought to walk in freezer to rapidly chill to 41F or below before placing in cold holding cases.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of icing stored on the floor (from bakery department) in freezer used by meat department. CDI- buckets moved up off the floor, brought to another walk in during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black/gray buildup in condensation catch pans in meat display case, located above the food in the display case. Ensure more frequent cleaning to avoid buildup.

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 paint chipping on walls in seafood walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed disposable gloves stored on the floor in the meat department.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed attachments to tabletop grinder stored as clean soiled with food waste. CDI: PIC sent equipment to be W/R/S.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-tip thermometer in meat/seafood department. CDI: PIC provided an approved thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several black and white sheet trays wet stacked on clean dish speed rack. CDI: PIC sent trays to be W/R/S and air dried.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at hand sink faucet closest to walk-in cooler when sink is turned on. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- Employee was unable to discuss foodborne related symptoms, illnesses and exposure when questioned by EHS. However, PIC was able to provide EHS with written employee health policy. CDI- EHS was provided with a written employee health policy and EHS covered all parts with employee. NOTE: No signature occured due to covid19 pandemic however PIC Bob and Rick were present during the inspection.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed an employee cutting pork chops with a bare hand. CDI- PIC was informed of the violation and had the employee wash hands and don gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed steak, squid salad, tuna, crab salad and salmon all above 41F in the front display case, see temp chart. CDI- PIC voluntarily discarded

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 eight fish packages above 41F (see temp chart) in the display case. PIC stated items were cut and packaged an hour before the temp taken. CDI- PIC was able to place items in the freezer to quickly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin probe thermometer available during the inspection. CDI- PIC was able to provide a thin probe thermometer by the end of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed display case with minor food debris build up. Observed vent covers to equipment with dirt debris. NOTE: Point deduction did not increase since an improvement from last inspection has been noted.

5-205.15 Maintain a plumbing system in good repair. - Observed leaking faucet when water is ran at the hand sink.

5-501.17 Provide a covered waste bin in female restrooms. - Observed back shared employee bath room without a covered trash bin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shared walk in freezer floor in corners and near the door.

4-501.11 Maintain equipment in good repair. Observed broken air curtains in walk in freezer. Replace/repair as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris and food residue build up on walk in freezer floor. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dusty vent cover on condenser unit in the ceiling. Advised to keep clean.

2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P The cold water handle is broken at front handsink, thus only hot water works. Observed ineffective handwashing since the only water available is the hot water, no one can wash hands for at least 15 seconds. CDI - advised to use other handsink. 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employees bare handing the sink when turning off. CDI - EHS educated to turn sink off with papertowel. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee wearing gloves working with beef discard gloves and go help a customer with seafood. Employee put on gloves to handle seafood without washing. CDI - educated to wash hands in-between switching tasks and changing gloves.

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 from the date that is recorded on the tag. -Pf Observed tags dated on June 10th and June 20th out of order. CDI - educated employees about shellstock rules and placed the tags in proper chronological order.

3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Observed incorrect dates for the prepared lobster in the walkin cooler and for the ready to eat seafood on display ice. The lobster had dates of July 34th. The ready to eat seafood dates were not organized for the 5 day hold time. CDI - employee Andrew stated the lobster was prepared yesterday July 30th. Andrew also knew when the other seafood product was prepared and re-organized the date marking labels. Dates are currently in compliance.

4-501.11 Maintain equipment in good repair. Observed cold water handle broken at the front handsink. Advised to repair ASAP.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can for the back handsink. Advised to provide all trash cans with handsink.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turing the sink off. CDI - educated to use a papertowel to turn the sink off to prevent recontamination.

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 from the date that is recorded on the tag. -Pf Observed multiple tags that were not dated when the last shellstock from that batch was sold, nor were they stored in chronological order from sell by date. CDI - educated food employee about proper shellstock tag compliance. Corrected the shellstock tags.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed bulk container of lobster salad that was opened up from commercial package on Saturday, 1.27.18, without a date label on product. CDI - labeled product. Educated food employee about proper date marking criteria.

3-307.11 Protect food from miscellaneous sources of contamination. Observed food safety lubricant in a dispensing bottle, but the bottle in illegible. Advsied to provide a proper lable for the bottle.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed the display ice ice machine with build up inside the ice chute. Advised to keep clean.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting the sink faucets when turning them off. CDI- educated how to properly wash hands; wash hands then dry with paper towel and turn off sink faucets wth paper towel.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed dusty vent covers throughout. Advised to clean more often.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed tuna salad and crab legs in ready to eat form without a date marking label for the products. Both products were opened up from their commercial package on Monday. CDI - food employee provided a date marking label for the products. Went over date marking rules for TCS ready to eat foods.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dusty vent covers for the walkin cooler AC unit. Advised to clean.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminating their hands by turning off faucet of handsink without a paper towel. Advised to use a clean barrier such as a paper towel when turning off faucet to prevent recontamination of hands.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dusty vent covers on the AC units.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed slight food debris build up on the outside of a container. CDI - sent the equipment through the 3 compartment sink for a full wash, rinse, and sanitize procedure.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed a food item "Aloha Poke" sold as a prepared raw tuna, seaweed salad with no indication to consumer that it contains raw tuna on display sign or sticker that is printed with item. Provide a disclosure that indicates raw tuna is an ingredient in this salad sold as ready to eat. CDI-PIC wrote "Contains raw fish" on display sign.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service foam trays stored with dried food debris on edges.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy mineral build up on chute of ice machine. Also observed mildew build up on outside of machine from water leaking into ice carts. Ice is used in direct contact with foods. VR.

4-501.11 Maintain equipment in good repair. Observed corrosion on walls of the interior of ice machine.

| 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and spills on items such as microwave, utensils bins/lids and fan covers in walk in cooler.

Properly store raw animal products to prevent contamination. (3-302.11) Observed raw chicken stored above raw ground beef and whole muscle beef on speed rack. Also observed ground lamb stored above whole intact muscle lamb. CDI-moved to proper storage order.

Food shall be unadulterated. (3-101.11) Observed a hair follicle in a dish of cooked shrimp on display for sale to customers. CDI-shrimp vountarily discarded.

If shellstock are removed from its tagged or labeled container: ensuring that shellstock from one tagged or labeled container are not commingled with shellstock from another container with different harvest dates. (3-203.12) Observed oysters of the same species from the same shipping/harvesting company co-mingled on ice with different harvesting dates. One tag stated "Harvest date-1/20/14" and and the other "Harvest Date-1/23/14." Unable to discern which oyster came from which batch. CDI-product has been pulled and is not being offered for sale to customers.

Properly store raw animal foods to prevent cross contamination. (3-302.11) Observed packages of ground beef stored on top of pork shoulders. Both items were in factory sealed packages. CDI-items rearranged to correct storage order.

Food packaged in food establishment shall be properly labeled. (3-602.11) Pre-packaged Acme Nova Salmon Bits and Seaweed salad for customer self service did not have address or city/state information.

Properly store raw animal foods to prevent contamination. Observed ground hamburger stored over pork casings and pork chops. CDI-arranged to proper storage order.