HARRIS TEETER #209 MEAT/SEAFOOD

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored on dry storage shelf amongst single service containers and above food products. CDI: PIC removed employee beverage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweatshirt being stored on dry storage shelf amongst dry food products. CDI: PIC removed sweatshirt.

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 packages of tuna thawing in walk-in cooler without cuts or slits placed in them. CDI- PIC had employees place cuts into packages.

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 exterior of wrapping machines and shelving in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinder in walk in cooler, band saw, 6 knives, and a metal tray with meat particles on food contact surfaces stored as clean. CDI- PIC broke down and moved all items to be washed, rinsed, and sanitized in 3 compartment sink or in place. 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 .

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 meat trays with blood splatter on non food contact surface. Discard trays.

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 non food contact surfaces of band saw and grinder with blood splatter and meat particles. Observed blood platter on metal shelving above cutting boards. 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 walls throughout meat cutting area with meat debris on walls. Observed dust on fan cover over meat cutting area. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken skewers and smoked salmon above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 bacon burgers cooling in display case. PIC put burger patties in WIC to cool faster and PIC wrapped tightly with plastic wrap. CDI- EHS educated PIC on leaving foods uncovered/vented while cooling to promote cold air flow. PIC uncovered burger patties. 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

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 broken wall tiles by hand sink and prep sink. Repair.

3-203.12 (C)(2)(b) Ensure that shellstock tags from one tagged or labeled container are not commingled with shellstock from another container with different certification numbers, harvest dates or different growing areas. -Pf - *Observed - two separate batches of shellstock commingling in the same area of display case. *CDI - PIC separated the commingled clams.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - *Observed - Salmon Filets, Tilapia Filets and Cut Salmon above 41F, See temp chart, *CDI - PIC discarded items that were out of temp. 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 vent returns inside of the walk in cooler with build up left attached. Ensure that vents are being cleaned regularly to prevent possible contamination of cooling foods.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee drink stored on prep cutting board during inspection. CDI- drink voluntarily discarded. 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 minor cleaning needed inside drip basins above meat, inside of display case. EHS discussed frequency of cleaning with PIC and employees. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened employee bottled drink stored on prep counter, next to packing equipment. CDI- drink moved to designated area.

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 cleaning needed inside drip basins above meat, inside of display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon and cod being held above 41F in customer self service case. Product prepared 09/12/22. Temp logs not kept. CDI: Education provided and product voluntarily discarded. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer in three compartment sink- 0ppm. CDI: PIC replaced and primed- 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon being held above 41F in customer self-service case. Product prepared 06/07/22. CDI: Education provided, product voluntarily discarded, new product placed on ice.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna in display case being held above 41F. Food employee stated product was placed @7am. Food employee moved product to cooler for rapid cooling. Observed chicken, beef, and fish being held above 41F in low display cases on store floor. PIC voluntarily discarded product from yesterday and moved today's product to walk-in cooler for rapid cooling. EHS will return within 10 days to verify facility corrected cold holding issues. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon, Cat fish, tilapia, lobster rolls, shrimps, cold holding in the display case at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT Will be back in 10 days to check on the unit. All other unit was holding at right temperatures.

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 salmon cooling in the display case. CDI. PIC removed to the WI cooler.

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 dishes stored on top of the cutter with splashes of blood on it. Needs to be removed to avoid contamination.

4-501.11 Maintain equipment in good repair. Observed one of the display coolers unable to hold food at 41F and below. Needs to be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed burger cold holding from yesterday in the display at temperatures above 41F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed multipurpose clear stored directly on the prep table. CDI. PIC removed.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed build up in and out of the micro wave. Needs to be cleaned. ***All other equipment was properly cleaned.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken breast stored about whole pork boston butts in display case cooler. CDI-PIC moved chicken breast so that it is not directly above pork. (0pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon fillets and lobster tells that were above 41 F in walk-in cooler. Employee stated he moved the rack of items out of the cooler in order to manuver other items from the cooler due storage. He stated that the items may have been out of the cooler for 10 minutes. CDI- Items were allowed to chill. Temperatures were taken of product after 15 minutes that showed a 2-3 degree temperature change. (1.5pts)

4-101.19 Nonfood-Contact Surfaces - C 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. Observed rust present on wrapping paper dispensers located behind display case coolers in Market area. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of equipment with dried splash on them in Market area. Observed edges of meat cubing machine with dried meat debris on it. Clean exterior of microwave, and shelving in Market area. (.5pts)

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. Clean mildew from wall located behind ice machine in Market area. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed interior of microwave used for steaming in need of cleaning. -0.5pts-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken wings stored over cooked turkey breast in the display case. CDI (corrected during inspection) by moving the cooked turkey breast so the row from top to bottom will be all raw wings in the case.

4-602.13 Nonfood Contact Surfaces - C Observed some build up on packing equipment, tracks and handles of display coolers. Repeat only half points deducted. Still needs improvement on daily weekly cleaning. Also noted catch all bin next to the hand sink needs to be cleaned out and organized.

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 packing equipment and tracks of coolers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp on ice display above 45F. See temperature chart for temperature observations. Reduce time shrimp is held out of temperature control during thawing process. CDI shrimp 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 shrimp cooling in open air/ice display case. Shrimp 76F. CDI shrimp voluntarily discarded. PIC stated shrimp will not longer be thawed under running water past 45F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout.

6-502.12 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. Cleaning needed on floors throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic pans stacked and stored as clean with heavy sticker residue. CDI-items taken to be re-washed. REPEAT.

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 non food contact surfaces throughout including fan covers.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above whole intact beef in walk in cooler. CDI-re-arranged to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cuber stored as clean with dried food debris. CDI-taken to be soaked and re-washed.

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

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 non food contact surfaces throughout including fan covers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple knives with dried meat debris on the food contact surface of the knives. CDI - brought through a cleaning procedure.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed shelving underneath microwave collecting debris in need of cleaning. Observed shelving inside walk-in cooler having old sauce debris stuck to surfaces.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed on equipment. Observed dried food debris on tracks of display cases, counters and shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust build up from fans over prep area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available at hand sink. CDI-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 shellstock tags with no written date of last piece sold and not in chronological order. CDI-through instruction.

3-302.11(A) Separate the different types of raw animal foods. -P Observed several storage order violations throughout permitted space such as raw ground beef in direct contact with whole intact steaks in display case, chicken and ground meat stored over whole intact beef and pork chops in walk in cooler. CDI-all items rearranged.

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 a system in place for date marking ready to eat seafood items but unable to determine how system works. Observed cooked shrimp with day label of Thursday but unable to determine if product is to be discarded on Thursday or Friday and how many days since package was opened. PIC unable to explain system to EHS. PIC will write correct procedure down for next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan covers above prep tables and in walk in cooler. REPEAT.

2-301.14 When to Wash-P. Observed employee completing different tasks than serve customer without first washing hands. CDI, directed to properly wash hands. Discussed proper handwashing with staff and store manager.

4-601.11 (A) Ensure equipment food contact surfaces and utensils are clean to sight and touch - P. Observed dirty dishes stored on clean side of drainboard. Observed cuber blades and equipment stored as clean on counter with dried meat debris remaining. CDI, equipment was removed and transferred to dirty side of 3-comp sink to be cleaned.

3-501.17 Ensure all TCS and ready-to-eat foods are properly date marked. - PF. Observed ready to eat crab legs, lobster, crab cakes, and shrimp stored in seafood display case without date marked. CDI, instruction provided on proper date marking. In process of date marking.

4-602.13 Maintain nonfood contact surfaces clean - C. Observed dusty fan covers in meat cutting room and walk-in cooler.

Hand sinks shall be equipped with a disposable towels or hand drying device. (6-301.12) No paper towels at hand sink. CDI-towels provided.

The date when the last shellstock from the container is sold shall be recorded on tag or label. (3-203.12) Facility is not recording date of last sold shellstock. Observed only one tag with a recorded date of last sold item from batch. CDI-instructed PIC and employees on recording the dates.

Food packaged in a food establishment for customer self service shall be properly labeled. (3-602.11) Observed Acme Smoked Nova Bits (salmon) packaged by facility for customer self service without a store number, address or city/state information on label.

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Observed dried food debris build up on display cases.

2-301.14 When to Wash. Employees shall wash hands immediately before engaging in food preparation and after handling soiled equipment or utensils, before donning gloves for working with food and after engaging in other activies that contaminate the hands. Observed employee using hose to wash soiled equipment/floors, pick up dropped food from the floor and then don gloves to handle meat for customers without washing hands. 2-301.15 Where to Wash-Food employees shall clean their hands in a hand washing sink and may not clean their hands in a sink used for ware washing. Observed employee rinse hands off with spray arm at 3 compartment sink. CDI both through education.

3-203.12 Shellstock, Maintaining Identification. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. No dates being recorded of last shellstock sold. CDI-through education.

3-302.11 Properly store raw animal meats to prevent contamination. Observed improper storage of raw meats on speed rack in walk in cooler. Observed raw chicken and ground beef stored over raw pork and whole muscle steaks. CDI-rearranged to proper storage order.

3-501.16 Properly store TCS food cold at 45F or below. Observed raw meats stored in display case above 45F. PIC stated that line checks were made 2 hours prior and only the temperature on the outside of the case was checked. No air thermometer was inside case during inspection. Temperature on outside of case was 39F. Employee stated meats were put into cooler in the morning. Unable to determine how long meats out of temperature. See temperature chart for violations. Verification visit required to ensure unit is operating properly. Raw meats over 45F voluntarily discarded.

4-302.12 Food Temperature Measuring Devices. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under chapter 3. Employee stated that they do not have a small probe thermometer in the meat market to measure food temperatures. Also observed that there was no air thermometer inside display case. Verification visit required.