HARRIS TEETER #122 MKT/SEAFOOD

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-/3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf- Observed some shell tags stored on top of sliding display case. Shelltags did not have final use date and were not stored with the shellfish. PIC unable to identify where they came from. Observed shellstock tags with last use date from 1/2026 and 2/2026, all others were from 2025. Ensure to organize shellstock tags and discard of others past date. **REPEAT** -2- **10 DAY VERIFICATION REQUIRED**

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dirty dishes stored in direct contact with clean dishes. Ensure items are separated so that dirty dishes do not contact clean dishes. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw salmon in merchandising coolers above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY 4/17/26** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0-

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./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 clean dishes stored in large bus tub with pooled water. -CDI- EHS educated PIC on proper storage of dishes and items moved to dishpit to be W/R/S. -0-

4-501.11 Maintain equipment in good repair. Observed chipped/damaged windows on sliding display cases. Repair to assist with maintaining proper temperatures. Observed wrapping stations without heat wrapping pad. Replace. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed heavily worn containers that per PIC were used for for chicken wings that were no longer smooth and easily cleanable. -CDI- PIC voluntarily discarded. -0-

6-501.16 Store mops for air drying after use. Observed damp mops stored in mop sink. 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 buildup on fan guards, top of paper towel dispenser, some ceiling tiles and light shields. Observed dark buildup on sealant between wall and sink. Increased and more thorough cleaning frequency recommended. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture./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 damaged flooring near sliding display cooler. Repair. -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 a container of raw fresh oysters being stored in seafood display case without shell stock tag. PIC was unsure of where tag was located. CDI: PIC voluntarily discarded container of oysters.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) unopened package of hatch chile seasoning salt (used for shrimp, kabobs, burger, etc.) stored below boxes of raw beef. CDI - Package was rotated to clean RTE food ingredient shelf in WIC. EHS provided WIC storage order chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 seven (7) unopened ROP red snapper fillets thawing in WIC. CDI - Packaging was slit prior to being returned to WIC bin.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of whole raw snapper stored in undrained ice in seafood display case. Utilize drain pans for seafood stored in added ice.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed four (4) soiled knives stored within hanging knife block at cutting station. Per conversation with department manager, knives are rotated into knife block between uses. CDI - Soiled knives and knife block insert were rotated to 3 compartment sink for corrective cleaning. Place in use utensils on cutting boards or other regularly sanitized surfaces.

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 service articles (to go bowls and styrofoam trays) stored on tray in WIC. CDI - articles were inverted to prevent potential contamination and placed at RTE food ingredient shelf.

4-501.11 Maintain equipment in good repair. - Observed approximately four (4) plastic sliding doors in display cases to be chipped and cracked. Repair or replace. REPEAT. Note: No escalation in point deduction due to addressing by PIC; damaged doors have been noted and replacements have been ordered.

4-501.11 Maintain equipment in good repair. - Observed plastic sliding doors in display cases to be chipped and cracked. Repair or replace.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef in direct contact with T-bone steaks in display cooler due to not having a barrier. CDI- PIC voluntarily discarded steaks and put in divider to separate comminuted meat from whole cut steaks. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed yellow buildup on corners of metal pans for display cases stored as clean. CDI- PIC placed on pans in 3 comp 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 .

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 front portion of display cases with heavy buildup of chipping paint and rust. Repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed fans above cutting stations with moderate amount of dust buildup. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed red paint on floor chipping around drains and at the edge of display cases. Repair.

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 5 packages of tightly wrapped raw shrimp cooling in grab and go case. CDI- PIC moved raw shrimp packages to walk in cooler to facilitate rapid cooling. Ensure employees are cooling all packaged meats to 41F and below in walk in cooler before placing into grab and go units. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer with low battery and not able to be used. CDI- PIC obtained working and properly calibrated thermometer to be used in meat/seafood department.

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 debris on floor in walk in.

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 RTE shrimp and crab cakes in seafood case without date marking. PIC stated that the shrimp was thawed today and the crab cakes were thawed out yesterday. CDI: PIC date marked items to reflect thaw date. 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 .

3-501.15 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 cut steaks wrapped in plastic and stacked, cooling in WIC. After 20 minutes, EHS observed no change in temperature. CDI: PIC unshackled steaks and laid them out flat on sheet trays. EHS observed fall in temperature 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in meat case (display & customer self-service). Products prepared 06.14.23. Ambient temperature of unit 39F-40F. Products in customer self-service portion overstacked causing limited air flow. CDI: PIC voluntarily pulled and discarded product, and placed work order for unit. Observed various cuts of steak being held above 41F in walk-in cooler. Products prepared 06.14.23. EHS discussed possible cooling issue and recommended facility cut, cool, wrap, and place product back into cooler before moving product to store floor for sale. CDI: PIC voluntarily discarded product.

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 several white Styrofoam trays stored above prep table soiled with food splash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken being held above 41F in meat case. Food employee stated product placed into unit between 8am-9am from walk-in cooler. CDI: Food employee moved product to walk-in cooler for rapid cooling. EHS recommended turning temperature of unit down to keep foods 41F or below during busy periods.

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 several containers of chicken being held above 41F in lower portion of display case. Products with various prep dates. Temperature on unit reading 39F. Repairman arrived during inspection. Repairman stated unit does go into defrost, but also that system also has coolant leak. Leak repaired during inspection. Products with prep dates prior to today voluntarily discarded. Products prepared this morning moved to walk-in cooler for rapid cooling. EHS will return within 10 days to verify unit is properly holding temperature. VERIFICATION REQUIRED.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed white trays used for packing meats stored uncovered and soiled with old food splash. CDI: Food employee voluntarily discarded soiled trays.

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 inside meat prep room and walk-in cooler.

General comment: 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed 1 employee out of 2 employees working in the department with no knowledge of what symptoms/illnesses to report for the employee health policy. CDI: left a copy and reviewed EHP poster. Policy was posted on site in the department.

General Comment: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored above cooked ready to eat ham in customer display case. CDI: storage order was corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed only quat sanitizer at 50ppm in spray bottle. CDI: bottle dumped and refilled with proper sanitizer at required strength.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handwashing sink blocked. CDI - removed items from blocking handsink.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days from the date that is recorded on the tag. -Pf Observed one shellstock tag out of order. CDI - put the tag in proper chronological order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P PIC stated upon arrival that walk in cooler was down and employees in process of moving food items to a different cooler. Observed temperatures of food products at 47F in walk in. Employee stated that temperature of cooler was checked earlier that morning. Observed technician on site to repair cooler. Facility will not use until repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fan covers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan grates above meat prep area and packaging machine with build-up.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef around beef steaks. CDI- Ground beef was moved to the correct storage order.

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

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

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. Observed puddle of liquid in corner of walk in cooler with debris build up. Clean.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed facility has shellstock tags retained, however are not in chronological order or with date last sold on tag. Return Visit (VR) required.

3-302.11(A) Separate the different types of raw animal foods. -P Observed communuted meat stored above pork. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed communuted meat stored above RTE vegetables for kabobs. CDI-Both items were moved to a different shelf.

4-501.11 Maintain equipment in good repair. Observed meat wrap pad heavily damaged. Replace.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Market manager was unable to locate the written employee health policy and unable to demonstrate knowledge of all 5 reportable symptoms and diagnoses to report. CDI- Store manager provided written documentation of the employee health policy. VR- A return visit will also be made to follow up on the employees' knowledge of this policy.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed the meat market handsink only able to reach a maximum of 99F and then dropped in temperature to 96F. VR- a return visit will be required to check the repair of the handsink and ability to maintain 100F.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed an inaccurate air thermometer inside the front cold holding display case. Thermometer measured 50F inside a 35-40F case. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer available for the seafood display case VR- A follow up visit will be made to ensure that accurate thermometers have been provided for the display cases.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed expired food products stored on the top and middle shelving with other "in use" meat products inside the walk in cooler. CDI- moved to a seperate location.

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 the milk trays in the milk cooler. Observed minor build under the chicken and pork shelving in the self service cases.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-PMarket manager was unable to demonstrate knowledge of any of the 5 reportable illnesses or symptoms or where to locate this information. CDI- store manager trained onsite and employee signed employee health policy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved meat debris left on the saw that had not been used today. CDI by cleaning and sanitizing onsite. REPEAT.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain the aisle coolers free from build up and debris. Observed some debris under the grates of the aisle cases. Improvement noted since the last visit, however detailed cleaning is needed under the raw pork section, chicken section and frozen pork section. Observed dried meat debris on the shelving used to store the single service meat trays.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Keep food related equipment clean to sight and touch. Observed food debris inside meat saw. PIC indicated that saw had not been used today. CDI by cleaning saw during the inspection.

General comment. 3-502.12(C) Follow manufacturer's instruction for thawing reduced oxygen packaged fish. Observed frozen ROP salmon thawing in food prep sink sealed in package. Cut package of ROP fish before thawing to prevent growth of botulinum.

General Comment 4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep all food related equipment in good repair. Observed broken speed rack tray. Replace broken trays frequently.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces and utensils shall be clean to the sight and touch. Observed large gray bins with meat debris left inside the bins and around the handles. Observed dried meat debris left in between the cuber blades. CDI- All were removed to be re-washed. Observed build up inside the ice machine on a ledge near the deflector plate. CDI- The ice machine was shut down to allow for draining and cleaning.

7-102.11 Common Name-Working ContainersMaintain all working containers labeled with the common name of the material. Observed an unlabeled spray bottle of inside the walk in cooler. The spray bottle was determined to contain water and was properly labeled onsite.

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly separate the large gray food containers to allow them to properly air dry.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed a rubber gasket/caulking hanging down from inside the ice machine into the ice. The ice machine was shut off from use to allow to drain and called in for a work order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at proper concentrations. Observed quat sanitizer in spray bottles at 100ppm. Sanitizer bottles were re-filled at proper concentration.

3-501.13 ThawingIndividual fish packaging states that fish must be removed from packaging prior to thawing. Observed fish that had been thawed while still in packaging. Discussed following manufacturers recommendations for thawing fish.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all equipment clean. Observed storage cabinets below the seafood and meat cases with build up and debris. Observed build up under the grates of the cooked pork, raw pork and pre-cooked frozen aisle cases.