HARRIS TEETER #171 MARKET/SEA

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 a package of shrimp being stored at 48F in grab and go cooler under display case. CDI: PIC voluntarily discarded shrimp.

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 containers being stored on storage shelf outside of their original packaging right side up. Store containers in their packaging or inverted to protect against contamination.

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 box of raw salmon being stored on shelf in walk in cooler above a box of ready to eat crab. CDI: PIC re-arranged items to proper storage order.

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 employee actively washing equipment in 3 compartment sink in which wash solution measured 93F. CDI: Employee added hot water to solution to increase temperature to 110F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee sweatshirts being stored on top of seafood ziplock bags on dry storage shelf in back hallway. CDI: PIC removed employee sweatshirts and placed in designated space.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy build up inside microwave oven. Clean as needed.

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 one package of salmon being held at 47F in grab and go cooler. CDI: PIC voluntarily discarded salmon.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed a sheet tray of raw fillet tilapia placed on top of an open cardboard box filled with pre-packaged cooked imitation crab meat containers. -CDI-PIC relocated food item in proper storage order. 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 cutting boards attached to seafood display case soiled( with deep cut grooves) and in need of more frequent cleaning throughout the day. Observed prep-table where meat cuber is stored soiled with food debris and office supply debris; in need of more frequent cleaning and only used for food prep and not to store office supply. -CDI-PIC w/r/s/ prep table and cutting boards. Observed extremely soiled white styrofoam containers in FOH market in hanging shelves with food residue and debris.-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: 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(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 not in use -white styrofoam containers and food grade liners stored in BOH storage area soiled with debris; not inverted( containers) nor fully being kept in original packaging. -CDI-PIC voluntarily discarded contaminated items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in seafood display case all TSC food items ( cooked & raw) temping between a range of 42 to 46F. Ambient temperature inside display case temping at 42 F on display case digital thermometer and EHS thermometer. Per manager the food items had just been placed in display case over an hour ago from WIC.-CDI-PIC was notified and work order was placed; Food items placed in WIC for rapid cooling; Technician arrived during inspection and found that both fans (wires) were burned out. 3 day VR. 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 in seafood display case all TCS cooked food items with no date marked.-CDI-PIC was notified and proper dates marks were placed. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no beard guard while preparing an order. -CDI-Food employee was educated; beard guard placed on.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed in the clean drain board ( in the 3-comp sink) equipment being air dried on top of a foam plastic liner w/ food debris.-CDI-PIC was educated; liner was voluntarily discarded and equipment was w/r/s.

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. Observed WIC floor near the entrance floor in need of repair. Per PIC work order placed. No points escalated due to reason of violation different from previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on meat tenderizers that was set in storage as clean. CDI- PIC moved utensils to 3-comp sink for washing, rinsing, and sanitizing. 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 cooked shrimp packaged for sale in display case above 41 degrees F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.15 Maintain a plumbing system in good repair. Observed a leak under 3-compartment sink. Needs 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 floor in WIC soiled and in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM was present at the time of the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed meat slicer/saw with dried meat debris from the previous day present on the blade. Employee stated saw has not been used today. CDI - Saw broken down to be properly w/r/s. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer dispenser at 3 compartment sink dispensing sanitizer at 100 PPM. CDI - Water at the proper temperature & Sanitizer bag was replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mechanical meat slicer stored clean with dried meat debris on food contact surface of blade as well as 3 knives stored clean with dried meat stored on blades of knives. CDI-PIC placed items at 3 compartment sink to be properly washed 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 .

4-601.11(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 on sliding door portion of seafood case with minor dirt and food debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed four (4) cases of ready to eat, fully cooked ham beneath hamburger and sausage (comminuted meats) in WIC shelving. CDI - PIC, food employee, and EHS moved ready to eat ham to separate, available cart shelving. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed minor food soil and residue on the inner surface of microwave steamer. Clean as needed to preclude soil accumulation; if not in consistent use for customer food reheated or steamed for resale, maintain clean and read for use.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) loose toilet seat in male restroom stall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple packaged meat products on a speed rack in the center of the WIC above temperature for cold holding. Meat department manager noted that a defrost cycle had begun within the WIC; this is in keeping with EHS observations, as internal fans were off upon entering the WIC, but had begun running again prior to exiting. All other TCS foods had been observed at 41F or below when checked. CDI - Items on the speed rack were observed cooling at an effective rate during inspection. During defrosting cycles, observe temperatures of TCS foods to ensure they remain at 41F or below. If necessary, cool affected foods within 4 hours.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed meat department manager with watch on at time of inspection. EHS and PIC discussed personal cleanliness requirements for food personnel.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral employee restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC, the store general manager, with recently expired food protection management certification.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed single pack of maple bacon stored beneath ground turkey on shelving in the WIC. CDI - Meat department manager relocated bacon to proper shelving.

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 soil and residue, most notably a green discoloration, on the nonfood contact portions of the display case, including the gaskets and metallic surfaces surrounding the glass panels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed few trays with food debris splatter. CDI - Discarded. - 0 - ** EHS recommends keeping trays inside of bags until ready for use. **

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and food items above single-use trays. CDI - Items moved. - 0.5 -

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed sliced and wrapped salmon cooling from 9:41am at 49F in cold holding display unit. Item had not reached 41F within the required 4 hour time frame. CDI - Items voluntarily discarded by PIC. - 0 -

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 tightly wrapped and cooling in display unit at 49F. Item had been cooling since 9:41am. CDI - Items voluntarily discarded. Discussed proper cooling with PIC. Refrain from cooling in display unit, utilize walk in coolers and freezers. Unwrap items while cooling to allow proper air flow. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottle of clear liquid without label. Employee identified it as mineral oil and labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards above wrapping station in prep room. Observed cleaning need in walk in cooler under shelving.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF When asked the PIC and meat department employee was unable to state the foodborne illness and the symptoms associated with foodborne illness. CDI- provided education and the foodborne illness handout.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored with equipment. CDI- Drinks were removed and relocated to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the sanitizing basin at 50 ppm of Quat. CDI- Sanitizer was remade and testing at 200 ppm of quat. Ensure quat sanitizing test kit is being utilized and that sanitizer is between 200-400 ppm of quat.

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 king crab legs was not dated correctly in the refrigerated display case and had the date on Monday (as the discard date). CDI- review date marking procedures with your employees and ensure items kept longer for 24 hours are properly datemarked, with a discard date of no longer than 7 days.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored on a prep table. CDI- glass cleaner was removed and relocated with the chemicals.

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 ground beef just grinded placed into the customer refrigerator case without cooling (temped at 45F). CDI- Meat department employee removed all raw ground beef grinded today and placed into the walk in cooler (WIC) to properly cool down to 41F.

2-304.11 Clean Condition-Outer Clothing - C Meat department employee outer clothing was in need of cleaning.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed the mop sink hose bibb with a hose attached without a backflow prevention device. Please provide a backflow prevention devicce on a water supply that shall meet American Scoaiety of Sanitary Engineering (ASSE)- recommend installing a ASSE 1024 at the mop sink. Verification visit required.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed area around the exterior of the compactor has trash and debris. Clean to prevent attracting pests. -REPEAT_

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed display cases holding product in the front above 41F. Product in the back was at or below 41F. CDI: Products moved toward the back or placed in walk in cooler due to temperature checks. Cases are set to 32F, however there is high humidity in the store and it appears the cases may need defrost cycle adjusting due to the change in ambient air. Maintenance tech will be here within an hour to look at the cases.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some bulk trash items stored behind building. Items do not appear to have been a part of the store’s trash.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards above wrapping station in prep room. Points not escalated as fan guards in walk in cooler are clean today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of Dust from walk in cooler fan guards.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw poultry stored above raw beef in the walk in cooler. CDI- storage rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm quat concentration. CDI- bottle contents discarded.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee change tasks (making ground beef to helping customer with seafood) without washing his hands in-between tasks. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a meat saw blade and a tenderizing wheel both stored clean with visible food debris on them. CDI- items were set aside for recleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a meat grinding machine stored clean with visible debris on the inside of the hopper. CDI- disassembled for recleaning.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottles stored on the edge of a dry storage shelf partially over single-use meat trays. CDI- chemicals were relocated.

3-302.11(A) Separate the different types of raw animal foods. -P Observed commercially packaged raw ground bison stored above pork ribs in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris accumulation on the outside of some black plastic meat display trays that are stored above the 3 compartment sink. CDI- items set aside for recleaning.

6-202.13 Properly locate mechanical insect control devices. Observed an insect control device installed directly above meat package trays in the back storage hallway.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned equipment stored on the drain board of the 3 compartment sink where standing water had caused rust to form.

Observed shellfish tags stored out of order today- rearranged by ascending date to correct. 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 brisket stored in contact with cooked ham- divider installed between these two products to correct. Observed raw chicken stored on the same tray as raw sausage- separated to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P

Observed dried meat build up on the saw and under the saw blades. Be sure this equiipment is broken down to be washed, rinsed, and sanitized in the 3 comp. sink nightly and/or between changes from pork to beef. Saw will not be used until PIC is able to break it down to clean as stated above. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed open crab cakes from Friday that had no open or discard date on them. This product comes in premade, is opened and held for up to 7 days and requires a date on the product once they have been opened and thawed. Crab cakes back dated to correct today. 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 build up on the wrapping station today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed build up from yesterday on the cuber blades today- sent to be soaked before being washed, rinsed, and sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed clean dishes airdrying on a soiled drainboard today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed dust build up on the fan guards today. 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 the saw with dried meat on the blades and on the blade gear. Employee started to breakdown saw during inspection to rewash, rinse, and sanitize. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed gnats at the canwash in the back of the store. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed build up on the turkey case today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed debris and trash in the canwash today. 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.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the cuber and saw today with dried meat debris on the blades and surrounding areas. Broken down today. Manager was washing, rinsing and sanitizing the saw before the end of the inspection to correct. The cuber blades, he agreed, would not be used until they were put through that same process(may need to soak first).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a water bottle that is used to spray down fish without a label today- labeled during the inspection to correct.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed some debris on lower bar of packaging machine.

2-303.11 Prohibition-Jewelry - No jewlery permitted on hands or wrists other than a plain band ring. Observed employee w/watch. Gave instruction.

5-202.12 Hand washing Sinks, Installation - Handsink in cutting room only achieving 77 F. Hot water is require to be minimum of 100 F at handsink. Maintenance was contacted to adjust to approved temperature.

3-501.13 Thawing - ROP fish shall have packaging opened or removed before thawing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all non-food contact areas clean to sight and touch. Observed build up in crevices of packaging machine and sticker residue on rollers and packaging cart. Gave instruction to thoroughly clean items.