HARRIS TEETER #35 SEAFOOD & MEAT MARKET

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed crab legs and crab cakes that were put out today date marked 7-11-26. CDI PIC corrected date mark. 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 .

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed an old microwave that is no longer being used in the facility prep area. The microwave has a large amount of of dust and debris buildup on it. Remove microwave from facility.

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 opened and resealed employee soda bottle stored within the same box as spice packets in WIC. CDI - Department manager voluntarily disposed of soda. Store employee beverages separate from food held for resale.

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 held in department not functioning due to low battery. CDI - PIC and department manager retrieved replacement thermometer.

4-501.11 Maintain equipment in good repair. Observed one (1) minor crack in internal surface of unused microwave steamer. Repair/replace as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) packages of chicken kabobs in retail cooler stored above fill line at temperatures above 41F. CDI - Department manager voluntarily disposed of out of temperature TCS food. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed labeled spray one (1) bottle of mineral oil stored on top of unopened box of chicken wings in WIC. CDI - Department manager rotated chemical spray bottle to proper storage location in preparation area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) bags of cheese (one bag of Parmesan and one bag of cheddar cubes) and one (1) bag of RTE commercial shredded cheddar on WIC shelves below raw animal foods. Department manager explained that these were to be used with burger patties in department. CDI - Department manager rotated items to available RTE shelving. REPEAT. Note: No escalation in point deduction due to noted improvement; EHS observed fewer TCS food items stored improperly in WIC and no improper storage order of raw animal foods. Note: Observed grab and go shelving at retail shelf with ready to eat microwave meals held below commercial packages of raw animal foods (breakfast sausages). EHS advises establishment to prevent raw animal food from being stored above ready to eat food, even at areas outside of the purview of inspected areas. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed roll of fly paper at cooler door with several dead insects. Remove dead insects from insect control device as needed.

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 two (2) packages of wrapped single service trays in prep room corner on floor next to storage shelving. CDI - Department manager elevated containers to proper shelving. 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 accumulation of non food contact soils at gaskets of sliding doors for meat and seafood display cases. Clean as needed.

5-205.15 Maintain a plumbing system in good repair. Observed one (1) urinal in male restroom out of service, covered with plastic bagging and awaiting repair. Repair plumbing fixtures as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several (more that ten (10)) portions of ready to eat food ingredients (cubed cheese food burger patties, commercial spices and sauces on a preparation tray, etc.) on shelves in WIC below raw animal food boxes. CDI - PIC gathered RTE food and rotated it available shelving above raw animal food in WIC. 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 four (4) packages of raw repackaged bacon below commercial ground sausage in retail cooler. REPEAT. CDI - EHS and Department manager reorganized storage order to prevent potential contamination. EHS provided WIC storage order chart sticker to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed three (3) display case trays sitting QAC sanitizer in sanitizer basin of 3 compartment sink at concentration of approximately 100 ppm. CDI - Department manager drained basin, rotated trays to washing compartment for rewashing, and remade sanitizer to concentration of approximately 300 ppm. 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

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 two (2) packages of wrapped single service trays in prep room corner on floor next to storage shelving. CDI - EHS elevated containers to proper shelving.

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 recording sale date on shell stock tags. Per conversation with department manager, facility retains shellstock until final sellable date. CDI - Correction during inspection; EHS informed manager of requirement to record final date of sale on retained tags, including those that were not opened or were retained until final sellable date (use final sellable date if portion was not opened)

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 one (1) package of raw meatballs above lamb steaks in retail. CDI - Department manager reorganized storage order to prevent potential contamination.

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 five (5) portions of repackaged seafood (salmon, raw shrimp) dated for the day before inspection (4/23) stored in seafood retail case above 41F. Ambient temperature of cooler was observed at 38F. Items prepared on earlier dates were observed at 41F and below. CDI - Department manager voluntarily disposed of improperly cooled out of temperature food 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://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 improperly cooled seafood items. Per conversation with PIC and department manager, items were likely placed in retail cooler overnight, as opposed to properly cooling in WIC. CDI - EHS provided cooling charts to department manager. REPEAT. 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 .

6-302.11 Supply toilet tissue at each toilet. -Pf Observed one (1) stall in female restroom with no toilet tissue. CDI - EHS rotated spare toilet tissue roll from adjacent stall.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed vomiting and diarrhea procedures did not address the employee involved in cleanup of event being restricted from working with food until exposure and symptomology could be ascertained. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 and cod placed in retail case not properly cooled to 41 degrees or less . CDI took to walk in to properly cool. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee working on grinder with tools and then continue to pull raw grounded beef from machine, without changing out gloves. CDI employee threw away gloves and washed hands. Observed employee opening up sliding glass class with gloves that was used to handle raw meets. CDI employee changed gloves after hand wash

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Chicken wings, Chicken & Beef Kabo's, and Salmon all above 41F in Meat Case ( for customers)CDI. PIC volunterly discarded food. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed employee thawing Salmon under 80F running water in prep sink. CDI Made employee aware the water for thawing should be 70 or less. 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 employee thawing salmon under running water still in bag without slit, per instruction on bag when thaw salmon, it should be out of the bag.

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 containers with debris and build up. Containers need to be thrown out

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 recording sale date on shell stock tags . Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab cakes , beef and chicken kabobs, salmon, cod and steaks in retail case at greater than 41 degrees . CDI products discarded. 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 .

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 meats stored inside the retail case being held above 41F. CDI: PIC discarded.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 equipment in meat room cleaned once per day ambient temperature of 64 degrees. Ambient temperature observed would require cleaning every 4 hours.

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 chicken wings in retail case packaged on site at 48 and 43 degrees. CDI discarded.

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 house packaged raw beef stored over house packaged raw salmon in retail case. CDI moved salmon to fish case.

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 black build up at caulk line of three compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish in display case 1 at greater than 41 degrees see temperature chart. CDI took fish to freezer and proper cooling achieved. Case taken out of service until repairs can be made. 3 day verification required.

4-501.11 Maintain equipment in good repair. Observed display case for seafood not holding products at appropriate temperture of 41 degrees F or below. 3 day verification required.

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 microwave in need of cleaning due to build up of debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods measuring above 41F. See temperature chart. Saw a large gap between the left side panel and the front customer side of the retail case, allowing cold air to escape. Most of the out of temperature food was located near that side. PIC voluntarily discarded out of temperature items. VR - verification required.

4-501.11 Maintain equipment in good repair. Observed large air gap between side wall of retail meat and seafood case and front customer facing door. Smaller gap observed on opposite side of case. Issue is that TCS foods are out of temperature near those gaps.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sliding doors and handles on facility side of retail meat and seafood case soiled with food residue. Also observed return air vent covers on grab and go coolers with heavy dust buildup.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of mineral oil stored on shelf. CDI - PIC labeled spray bottle with name of contents. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sliding doors of display case with food residues. Observed meat packaging machine with food debris in between rollers. 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 food spillage on floor in walk in cooler. Maintain floors, walls, and ceilings clean. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, beef, ground beef, and chicken wings in display cooler holding between 43F and 44F. Items had been placed in display cooler during morning shift. CDI - Raw items were moved from display cooler to walk in cooler to cool to 41F or less. The PIC placed a work order for repair of the cooler. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in walk in cooler and around meat band saw. Keep premises free of insects to prevent infestation and contamination. -1 point-

4-501.11 Maintain equipment in good repair. Observed meat display cooler holding at 44F. The digital thermometer on the cooler was displaying an error message indicating the cooler may have been malfunctioning. The PIC placed a work order for the repair of the cooler and raw items were moved to walk in to cool to 41F or less. A verification has been scheduled for 10/23/2020 to determine if meat display cooler has been repaired. The PIC has been asked to conduct hourly temperature checks on items in cooler to ensure food items and cooler maintain correct temperature. -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed speed racks in walk in cooler and meat prep area with build up of food residues and debris. Observed meat display cooler surfaces with build up of food residues and debris. Recommend higher frequency and more thorough cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed band saw with dried meat on saw, employees present had not used saw yet today . Clean cutting equipment more thoroughly. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Per PIC the band saw is only cleaned 1 time per day. The room is 64F, therefore the band saw and any other utensil must be cleaned every 4 hours. CDI-through discussion with PIC .

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of machine oil next to spices in meat grinder room. CDI-oil moved

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed saw machine parts, inside grinder, and cuber blades with build-up. CDI: to be cleaned before use.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed inside cabinets of seafood display case.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon inside open air customer display cooler at 45F. CDI: through education. Store manager indicated that he would notifiy repair company.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink build-up on inside part of glass door of meat display case. Observed dust on fan covers above prep table in meat department.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed saw machine and interior of grinder with meat debris remaining. According to PIC these items had not been used today. CDI: both pieces of equipment to be cleaned before use.

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed seafood white containers and lids wet stacked on drainboard of 3-comp sink.

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed pink build-up on inside part of glass door of meat display case. Observed debris inside bottom cabinets of meat display case.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat saw machine with food residue still left in it. CDI- Broken down to be cleaned before use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P *General Comment* Observed meat for hamburger sitting out on counter at the start of the inspection at 54F. Food employee stated that it wasn't out for long. CDI- Placed back in walk in cooler.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hose hanging inside handsink upon entry into the kitchen. CDI: hose removed; handsink made accessible.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat debris remaining inside grinder machine that hadn't been used today. CDI: grinder machine cleaned and sanitized

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed grey tubs wet stacked on drainboard of 3-comp sink.

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 meat trays stored on the floor in meat room.

General Comment: 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 meat prep.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small amount of debris build up on inside of bandsaw. CDI by recleaning and sanitizing.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer and machine oil stored above prep surface. CDI by removal of chemicals to proper storage location.

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 build up on floor of walk in cooler.

3-307.11 Miscellaneous Sources of Contamination - C Observed employee food stored over meat in the walk in cooler.

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

Observed improper date marks on cooked shrimp. CDI - corrected during inspection. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives stored as clean with residue on the cutting surfaces and blade handles. Knives were used the night before and not cleaned before storage. Insure that utensils are cleaned after each use. CDI by PIC removing knives for cleaning.

3-501.13 Use approved thawing methods. Observed vacuum packaged fish steaks thawing under 84F running water. To thaw fish using a sink and running water, the fish must first be removed from the vaccum seal, to provide an aerobic environment and prevent botulism. The water must also be cold, less than 70F, and allowed to drain.

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 in meat market. CDI by PIC obtaining thermometer from deli area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in meat market handsink area. CDI by EHS terminating fly with paper towel. Insure that insect control measures are functioning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris built up on the lower tracks of the prep display unit.

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet knob on the three compartment sink.

4-501.114 Sanitizer shall be mainainted at the correct concentration. - P- Observed singular bottle of quaternary ammonium sanitizer that was giving no reading of ppm on inspector test strips, or on the test strips provided by the PIC. Insure that sanitizer is tested when filling bottles, and retest sanitizer concentrations throughout the day. CDI by employee refilling with new sanitizer that was above required levels.

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 several rings and braclet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled cart used to transport meat packages. CDI cart washed, rinsed and sanitized.

2-103.11 (M) Person in Charge-DutiesPIC must know when to restrict/exclude employees and when to allow them back to work safely. Employees must know the big five illnesses and symptoms that must be reported to the PIC. Handout provided today and recommend to post this for employees to reference when needed.

4-501.11 Good Repair and Proper Adjustment-EquipmentRepair leak under the 3 comp. sink.