COSTCO #367 DELI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths bucket for sanitizer at 50ppm quat. CDI. Solution was replaced to the required concentration level.

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 cleaning needed under the prep tables.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3 comp sink at 100ppm quat. CDI. Solution was increased in concentration to required levels. 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths bucket for sanitizer at 50ppm quat. CDI. Solution was replaced to the required concentration level. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed street tacos chicken, salads, cooling in WI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 shrimps cooling in WI in tightly covered container. CDI. PIC opened. Facility is advised to keep food in containers open or slightly opened during cooling to meet the cooling time and parameters. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly in solution at 0ppm. Quat. CDI. PIC changed the solution.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink next to 3 compartment sink with inoperable paper towel dispenser. CDI: Dispenser was repaired during inspection and properly dispensing paper towels.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle containing detergent without a label. CDI: PIC labeled spray bottle.

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 one stack of single use to go containers for ribs being stored outside of their original packaging right side up on counter. CDI: PIC voluntarily discarded containers. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a trash can blocking hand sink in raw chicken prep room. CDI: PIC relocated trash can.

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 several plastic containers stacked within each other on clean storage shelf in which several containers had sticker residue on outside of container and was contacting food contact surface of next container. CDI: PIC returned all containers to be W/R/S. REPEAT. Points not escalated due to multiple violations under same line item on previous report.

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 several packages of raw chicken wings being held between 43F - 44F in end cap cooler. CDI: PIC placed packages of chicken wings in WIC to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two large metal bowls and a stack of plastic containers being stored wet nested on clean storage shelf. Allow equipment and utensils to air dry before stacking within each other.

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 one stack of styrofoam single use containers being stored outside of their original packaging right side up on top shelf of dry storage shelf. Store single use containers in their original packaging or store them inverted to protect against contamination.

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 approx. 150ppm quat sanitizer concentration level in sanitizer bucket containing wiping cloths near prep counter and 0ppm concentration level in sanitizer compartment of 3 compartment sink. CDI: Sanitizer basin of 3 compartment sink and sanitizer buckets were drained and refilled with fresh sanitizer measuring 200ppm. 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 a scoop with build up being stored on clean equipment and utensil storage shelf. CDI: PIC returned scoop to be W/R/S.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use scoop being stored in a large bowl of ground beef for stuffed peppers in which handle of scoop was resting on the ground beef. CDI: Employee repositioned scoop so that handle was above the food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rubber gloves and spray bottles being stored at hand sink in prep room. CDI: PIC removed gloves and spray bottles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 2 individual containers of chicken sandwiches being held above 41F in grab and go cooler. CDI: PIC removed sandwiches which were prepared approx. 2 hours prior to WIC to rapidly cool to 41F or below.

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 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 . Observed covered portioned containers of mac and cheese and covered containers of chicken taco kits cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lids to allow air flow to ensure food items were rapidly cooled to 41F or below.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in 50ppm quat. CDI: PIC changed sanitizer bucket, new concentration is 200ppm.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic lids and metal pans wet stacked.

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 flooring in chicken room in need of repair.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths at 50 ppm quat. CDI: PIC changed sanitizer.

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

REPEAT 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris in sanitizing solution for chicken skewers. CDI: employee drained and remade sanitizing solution.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed food debris in sanitizing solution used for chicken skewers. CDI: food employee dropped and re made sanitizing solution.

General Comment: 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 posted and signed employee health agreement on file missing nontyphoidal salmonella as reportable illness. CDI updated employee health policy information emailed to facility.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Chicken salad and cilantro shrimp observed cooling from prechilled ingredients in cooler over 41F for more than 4 hours. CDI. Voluntarily discarded by PIC.

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 Chicken salad and shrimp cooling in WIC in tightly covered containers and found out of cooling parameters. CDI. Discarded and education provided.

3-401.11 Raw Animal Foods-Cooking - P,PF - Observed a rotisserie chicken reach 162 degrees F in area of chicken when employee stated was finished cooking. CDI, chicken kept in oven to continue cooking chicken for additional time.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed some clean linen in bag on floor.

2-301.14 When to Wash - P - Observed food employee wiping down surface using wiping cloth but not wash their hands prior to changing tasks and handling clean single-service articles and gloves. CDI, employee washed hands.

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

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal phone stored on rack with and above clean equipment.

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 some chicken wraps recently prepared and cooling in tightly covered containers. Improvement made since previous inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean towels stored in mop sink area next to soiled cleaning supplies and dust pan.

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 and chicken cooling in tightly covered containers in walk in cooler and inside deli case. CDI, chicken from deli cases relocated to walk in and lids removed partially from foods to facilitate heat transfer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food containers wet stacked on the drying rack. CDI - Separated to allow air drying.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic food pans stored as clean with sticker residue on sides. CDI- Pulled to for processing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food pans wet stacked on drying rack. Separate to allow air drying. Suggested getting an additional wire rack for more drying space.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Rotisserie chickens finished cooking 1.5 hours per company SOP and staff checked internal temperature in breast at a shallow angle. Staff temperature measured 178F; EHS measured below 165F in the thickest part of multiple chickens. CDI - Chickens were cooked an additional 15 minutes and measured at 165F or above.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep table in prep room. CDI - Cloth relocated to laundry bin.

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. Clean minor debris from floors under racks in walk in cooler.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling cell phone and hat while wearing gloves. The employee did not take their gloves off and wash their hands before handling food product. CDI-Stopped the employee and had them wash their hands and don a clean pair of gloves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the counter upon entrance to the kitchen. CDI-The cloths were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the hand washing sink upon entrance to the kitchen. CDI-Paper towels were brought out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp cold holding between 50-53F in the prep sink. CDI-The product was placed into the walk in cooler for rapid cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue buildup on the slotted spoon, and sticker residue on two containers. CDI-The equipment were brought back to the 3-compartment sink for washing, rinsing, and sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two containers and two bowls stacked wet. CDI-The equipment were unstacked to allow for air drying. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service containers stored on the floor. CDI-The box was placed onto a cart. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counters. CDI-All cloths were placed into sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet in the walk in cooler. CDI-The pans were unstacked to allow for proper air drying.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed three boxes of single service items stored on the floor. CDI-All boxes were placed onto shelving units.

Observed a plastic closed package of mayonaise stored directly on top of chicken with no barrier. Separated to correct. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

Observed marinated shrimp that were still in the cooling process(see chart) and were displayed for customer sale packaged and stacked on one another. These must be chilled all the way down before placing for sale as the cold display unit is not designed to cool foods down. Recommend pre-chilling lime sauce if the production needs to be quicker. 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 peeling lights in the chicken hot hold case. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed mac and cheese at 50-54F in the open display case today- chill these products before putting them in display as these units are not desinged to cool TCS foods. 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 a couple lights in the heat display that were cracked and peeling. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed stuffed peppers cooling in the open display case today(see chart). They were within their cooling perameters, so they were moved back into the walk in cooler to finish cooling before display. 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 one food service worker with a bracelet on while preparing food. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed two lights where the coating was cracked- replace these. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

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 mixed butter with no date mark on it today- back dated to correct.

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 build up at the can wash today.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; Observed sticker residue stuck to surfaces of containers stored clean; CDI containers pulled and placed into dirty dish pit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of stack of plastic containers. Gave instruction and separated items.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed multiple shielded light bulbs burned out with loose plastic covering. Gave instruction to replace.