SAMS CLUB #6540 MARKET

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink near ovens being blocked by trashcan without wheels and single use articles. CDI- PIC had food employee unblock sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink near rotisserie ovens being used to store single use articles. CDI- PIC had food employee remove items from sink and start the cleaning process of sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at or near handsink in prep room. CDI- PIC had item replaced. *REPEAT*

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 trays in the process of being prepped stored on, in, and around handsink. Ensure single use articles in storage and/or in use are stored to prevent exposure to splash, dust, or other contamination. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from handsink in prep room. Water sprayed from side of nozzle when in use. *REPEAT*

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink in cold room. -CDI- PIC replenished paper towel supply. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in men’s employee bathroom. -CDI- EHS provided signage. -1-

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 bags of single-use trays stored on floor. -0.5-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in cold room in need of recaulking/resealing to wall. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from handsink in cold room. Repair. -0-

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 splash/buildup on walls near chicken prep table in cold room. Increased and more thorough cleaning frequency recommended. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart in front of hand sink. CDI.. Rolling cart was moved. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 hand sink with food debris. CDI.. sink was cleaned out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed General Tao chicken on speed rack that had been prepared @ 6am according to sticker. CDI.. PIC voluntarily discarded items 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open can of energy drink stored on equipment. Also observed phone lying on top of meat inserts. CDI.. Inserts were voluntarily discarded.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by boxes and serving bowl. CDI.. Items where moved away from hand sink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed trash bag for raw chicken hanging on a clean knife on the sanitize size of the 3 comp sink. CDI- Trash and knife removed. 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 trays housing utensils and containers in need of cleaning.

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 wall at 3 comp in need of cleaning. Obsevred floors in meat room in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ban saw soiled with old meat debris while stored clean. CDI- Ban saw broken down and cleaned. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner without label. CDI- Labeled

4-501.11 Maintain equipment in good repair. Observed slash resistant gloves with hole. CDI- Discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak, pork, cold holding in display at temperatures above 41f. CDI. PIC removed to the back and observed some fans were out of the unit. Called for repairs. 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 .

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 the facility for food temperature. CDI. PIC ordered one.

4-502.11(A) Maintain utensils in good repair. Observed some of the fans in the display case in disrepair.

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 build up on vents through out the meat market. Also observed standing water on the floors. Needs to be cleaned.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed soda bottle on shelf with single service items and personal water bottle on prep table shelf with other food service items. Needs to be stored appropriately.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee pick up phone with gloved hands and then go to continue work making pot pies. CDI - PIC stopped employee and asked them to remove the phone and wash hands and change gloves. Employee did so.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink next to rotisserie. CDI - Soap was added at handsink.

4-501.11 Maintain equipment in good repair. Observed handsink at rotisserie area is not mounted properly and is holding loosely. Need repair. Points not increased due to repair of items from last inspection. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep table. CDI - Phone was removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by trash can. CDI- Trash can was moved.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed chicken enchilada labels on chicken alfredo. CDI - Chicken alfredo was removed and labels were corrected.

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 some trays for meat with debris on the edges.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad torn and leg of cutting table missing the end and being propped up by a piece of folded cardboard. Needs repair. REPEAT.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed caulking needed at 3 comp sink. Caulking has begun to wear away. 4-501.11 Maintain equipment in good repair. Observed heat sealer pad is torn. Needs replacing.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC for meat market during the beginning of the inspection. Asked employee who was the person in charge of the meat market. Employees did not know. Employee stated the manager who is typically over the department is not here today. Asked floor manager who was in charge of the kitchen. Manager stated no one is in charge. Floor manager does not work with meat department. Floor manager did not know where serfsafe certificates were held or employee health policy (called manager off duty for information). Explained to meat department manager who came at the end of the inspection that a person in charge needs to be available at the meat department during hours of operation. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM at the start of the inspection. Meat department manager came with serfsafe at the end of the inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy on site. Floor manager called another manager to find the employee health policy. Employee health is covered online. Manager could not show EHS the health policy. Spoke to another manager who could not verbalize signs/ symptoms and illnesses. Went over the health policy and left a copy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steak and beef packages holding above 41F in the grab and go area. Cold holding grab and go unit was holding at 41F. CDI- Meat discarded

7-301.11 Separation-Storage and Display, Stock and Retail Sale - P Observed QUAT sanitizer spray bottle stored with single service items. Spray bottle removed and placed under prep area.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed beef grinder stored clean with a piece of old food debris. CDI-Food employee cleaned and sanitized.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed rostissure chicken being cooked for 80minutes and internal temp was 145F on some. Watched food employee temp chicken with thermometer through the side (not in the thick part of chicken) and temperature was 198F when temped incorrectly. Food employee re-heated 10mins but did not verify cooking temp with inspector. Temped all chickens in containers and any below 165F internal (showed employee how to temp correctly) were voluntarily discarded, discarded 5 (see temp chart)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 ribeyes, double stacked, in a grab and go that were above 41F (see temp chart). CDI-PIC voluntarily discarded meat, and food employee explained they are not supposed to double stack due to temp increase.

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 a damaged metal wall in large walk-in, observed damaged wall by rotisserie area.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at cutting room handsink. CDI- Sign posted. GENERAL COMMENT: Observed water borderline hot at 110 degrees. PIC said they are scheduled to change water heater today after operating hours. Observed foods being stored in deli prep area at 45 degrees. After 1/1/19 cold held foods will be required to be 41 degrees or less. If this prep room is incapable of holding foods at 41, TCS foods should not be stored there for extended amounts of time. Chicken rotisserie unit is in process of being changed out for a larger unit as well as the hood has been replaced with a larger hood. PIC said health dept. plan review has not been notified yet. All changes to permitted equipment and space must be reviewed and approved by Meck. Co. plan review. Plan review notified.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored above food containers in the HMS prep room. CDI - bottle was removed. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 2 QUAT sanitizer bottles below 50 ppm - CDI - bottles were refilled at 200 ppm.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed buckets stacked wet.

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 open containers of hummus, ham and turkey without dates in the HMS prep room.

3-501.13 Use approved thawing methods. - Observed an employee thawing pasta and sauces under water that was 130F. CDI - explained proper thawing methods (cold running water or cooler) and the items were placed in the walk in cooler to continue thawing.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a large container blocking the handsink in the small prep room. CDi - container was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several cheese out on the speed rack in the deli prep room. Items were above 45F. Keep items in a cooler; the room is not cold enough for storage. CDI - PIC voluntarily discarded the items. Observed pork chops and beef stacked high in the meat case and above 45F. Items were out less than 4 hours. CDI - items taken to the walk in to cool. PIC is only keeping single layers in the case.

~ 4-501.11 Maintain equipment in good repair. Observed rack for raw chicken on display in display meat cooler that was rusted and peeling. Observed prep table rack shelf in cutting room peeling and showing rust. Have rusty racks replaced or recoated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Handwash sink in deli/prep room had run out of paper towels and had not been replaced. CDI- Towels replaced.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed un-covered stacks of single service meat trays in cutting room not covered or being protected from meat debris, observed some trays with debris on them. PIC disposed of trays with debris.

6-404.11 Label items and or 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 packaged meats for disposal being stored among foods for meat market. CDI- PIC placed signs on foods for disposal until they can be held for count and disposed of.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed meat market employee cutting meat and handling food while wearing a watch and bracelet. CDI- Worker removed items.

4-501.11 Maintain equipment in good repair. Observed a few racks in meat market walk in freezer at eye level that are starting to rust and peel, need replacing or re-coating soon.

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 a damaged patch of floor at chicken display warmer that needs repair to make smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder in meat market that had just been cleaned and slicer in deli area not used today that had meat debris left on them. CDI- Items re-cleaned.

3-701.11 Discard or properly label and separate unsafe or returned food. Observed meat and cheese stored for disposal co-mingled with fresh deli foods in deli prep area. CDI- Items dispsosed of.

6-502.12 Floors, walls, ceilings shall be maintained clean. Observed floor at rotisserie chicken cooking area needing better cleaning in corners around chicken hot hold display unit.

General Comment: Observed TCS spinach stored in refrigerated food prep area at 45 degrees. Unless this area can maintain TCS food at 45 or below it should not be used to store any TCS items. CDI- PIC disposed of spinach due to its borderline temperature.

Maintain food in good condition. Observed molded onions stored in refrigerated prep area that is cold holding at 50 degrees. CDI- Onions disposed of.

Food contact surfaces should be clean to sight and touch. Observed recently cleaned band saw with food build up on saw guard that was not properly cleaned. CDI- Saw re-washed and sanitized before use.

Cold hold foods at 45 or below. Observed refrigerated prep area next to cutting room reading 50 degrees on thermometer, just prepped foods being left in this room for an hour were 48-49 degrees. Until this room can safely cold hold foods, do not store TCS foods in here, use other working walk in cooler. CDI- Foods moved to meat market walk in cooler.