COSTCO #359 DELI

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 0ppm while actively being used to sanitize pieces of equipment in the 3 compartment sink. -CDI- PIC added more QUAT to create a solution at 200ppm. (0 pts) 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

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 BBQ chicken Mac and cheese that had been cooling since 5/16 above 41F in a grab and go unit. Products did not reach the appropriate cooling parameters. -CDI- PIC voluntarily discarded the necessary items. (1.5 pts) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 BBQ Mac and cheese that was prepared, portioned, then cooled with the lid tightly secured on the packaging. The products were unable to cool properly. When cooling, facilities are allowed to vent lids or have them completely removed until the products reaches 41F. -CDI- PIC voluntarily discarded the necessary products. (0.5 pts) 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 .

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility without parasite destruction letter readily available during inspection. EHS provided education; parasite destruction letter shall be readily available to EHS during inspection if fish such as salmon is served raw/undercooked. Facility offers salmon poke with a consumer advisory. CDI - PIC provided printed copies of parasite letter during type up. EHS advised to have them readily available for next inspection.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee change gloves to initiate task involving food without washing hands. CDI- PIC intervened and had employees wash hands before donning new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two slicers with green buildup stored as clean. CDI- PIC put slicers in dish area to W/R/S. 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 ribs above 41F stored in display case, see temperature chart. CDI- PIC voluntarily discarded raw ribs. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths (x2) stored on prep table and not in sanitizer buckets between use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slash resistant glove stored as clean with sticker residue per PIC. CDI: glove placed at the 3 comp sink to be w/r/s. -1.5- For more information, please visit: http://meck.co/FoodSafety 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 .

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 cleanup procedure for vomit and diarrhea. CDI: PIC was able to print and post it during inspection. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 metal cooling rack stored as clean with debris. CDI: removed to 3 comp sink to be w/r/s. -1.5-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths stored in a bucket of quat sanitizer of 50ppm. CDI: bucket was refilled to new sanitizer at 200ppm. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of rotisserie leg quarters at 42F to 43F. PIC stated it was chilled before brought out to the grab n go case and was put out about an hour ago. CDI: container was brought back to the walk in cooler to cool quickly. Leg quarters were 38F by end of inspection. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed container of soap in hand sink basin. CDI- PIC removed soap container from hand sink basin. 0 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed quat sanitizer at less than 200 ppm in 3 comp sink. After running quat sanitizer dispenser repeatedly, it was determined that the dispenser is dispensing quat at improper concentrations. VR. Facility is to have quat dispenser serviced and as an alternative, facility is allowed to use 3 comp sink' s sanitizer in meat market. Meat market' s sanitizer was at 200 ppm when checked. VR-1.5 points.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food containers wet stacked on shelf.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer buckets at 50ppm concentration. CDI: sanitizer was made up at proper concentration at 3-comp sink and transferred to buckets.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. 1.5 pt. Observed quat sanitizer at 3-comp sink recorded at 50-100ppm. CDI: changed and corrected to 200ppm.

General Comment: 0 pts. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses Observed quat sanitizer in red buckets recorded at 50-100ppm. CDI: corrected and changed to 200ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. Observed multiple sheet pans stacked wet on drainboard of 3-compartment sink(clean side).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins wet stacked.

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 salads cooling while tightly covered with lids. Salads should not be cooled with the lids tightly fastened due to cold air being prevented from reaching the product.

4-202.11 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 a cracked/cut spatula in the prep room. CDI by PIC discarding.

4-101.11 Characteristics-Materials for Construction and Repair - P. Food contact surfaces of equipment shall be smooth and easily cleanable. Observed several plastic containers deeply scored.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed minor residue left on rotisserie skewers after cleaning. PIC will look into more detailed cleaning method so items are clean to sight and touch.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed box of single service trays stored on the floor next to the rack in dry storage area.