HARRIS TEETER #4 SEAFOOD/MEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife stored in crack between cutting board and display case non food contact. CDI PIC moved knife to the 3 comp sink to be cleaned.

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 (1) stack of single service articles (styrofoam trays) on prep table with exposed food contact surfaces. CDI - EHS disposed of one soled tray in stack, inverted remaining trays, and placed articles back at storage shelving to prevent potential contamination.

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed minor accumulation of condensation on drainage lines in seafood display case. Per conversation with department manager, maintenance has been regularly performed on cases and moisture buildup is due to defrosting container components; department staff regularly wipe drain pans in cases to prevent drippage or overflow. No food was observed as being contaminated due to condensation.

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 minor soils and refuse (one recently emptied cardboard box used to hold mussels, one fallen oyster shell, water buildup, etc.) on floor of WIC. Clean as needed to prevent accumulation of soils and standing moisture.

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 three (3) recently pulled shellstock tags being stored on top of steamer with no final date of sale. Tags retained from previous months in tag binder were in chronological order with proper final sale dates. CDI: PIC, department manager, and EHS discussed tag retention standards: write final date of sale on shellstock tags immediately after final sale is made, store them in chronological order, and retain them for at least 90 days. Undated tags were set aside for review. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; fewer unaccounted for tags were observed. Verify that tags from depleted supplies of shellstock are dated and placed in tag storage on the day of completion to prevent failure to properly store and date all tags.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed three (3) sealed portions of crab cakes in WIC with date marks of 05/7 - 05/13. CDI - PIC removed packages from storage and voluntarily disposed of them. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 approximately eight packages of ROP fish fillets (salmon sides) thawing in cardboard box in WIC without being removed from reduced oxygen packaging. CDI - EHS informed PIC of thawing requirements for ROP fish; department manager removed fish from deoxygenated environment and placed in durable plastic bin.

4-501.11 Maintain equipment in good repair. Observed one (1) door of seafood case with trapped water within its glass panels. No leaking or dripping was observed. Remove trapped water from equipment and doors.

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 approximately nine (9) recently pulled shellstock tags being stored on top of steamer with no final date of sale. Tags retained from previous months in tag binder were in chronological order with proper final sale dates. CDI: PIC, department manager, and EHS discussed tag retention standards: write final date of sale on shellstock tags immediately after final sale is made, store them in chronological order, and retain them for at least 90 days.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) soiled knife stored between cutting board and display case cooler non food contact. CDI - Department manager rotated knife to sink for washing and sanitizing.

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 two (2) stacks of single service articles (cardboard food containers) on prep area storage shelving with exposed food contact surfaces. CDI - EHS inverted articles to prevent potential contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) jug of distilled water stored below packaged ground beef in WIC. REPEAT 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. Observed tray with two (2) packaged whole muscle pork products (pork chops and tomahawk pork chops) stored below tray of pattied burger on WIC speedrack. CDI - PIC and EHS rotated WIC contents to prevent potential contamination. EHS provided WIC storage order sticker chart. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 approximately twelve (12) packages of ROP fish fillets (tilapia, tuna steaks, red snapper, etc.) thawing in WIC without being removed from reduced oxygen packaging. CDI - EHS informed PIC of thawing requirements for ROP fish; PIC delegated task of cut ventilation into thawing fish packaging to department employee. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed department manager engaged in minor food prep (weighing steak on request for customer) while wearing a watch.

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 one (1) clean knife held in the space between cutting board and seafood display unit. CDI - Knife was removed and rotated to cutting board to be rewashed and sanitized.

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 three (3) unopened stacks of trays held in back of house storage area stored on the floor. Elevated packaged single service articles to available shelving.

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed minor moisture ice buildup on the interior seafood display unit, behind unpackaged food. No food was actively contaminated by ice or water produced by accumulating water buildup. Calibrate equipment to prevent buildup of ice or water. REPEAT. Note: No escalation in point deduction due to noted changes from previous inspection; previously cited cooler had no signs of water or ice accumulation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) packages of ground lamb stored above packaged impossible patties. CDI - PIC rotated lamb to sit above other ground raw animal food. For more information on food storage order 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 department manager rotate approximately six (6) recently packaged beef and cheese burger patties to grab n go cooler. Observed minimal cooling in burger patties when placed in open air grab n go cooler. CDI - Department manager rotated packaged food to WIC to properly cool within four hours. 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 .

3-501.13 (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 approximately twelve (12) packages of ROP fish fillets (tilapia, tuna steaks, red snapper, etc.) thawing in WIC without being removed from reduced oxygen packaging. CDI - EHS informed department manager of thawing requirements for ROP fish; manager cut ventilation into thawing fish packaging.

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 three (3) small stacks of single service food containers being stored on shelf outside of their original packaging with exposed food contact surfaces; observed one lid in this stack with minor food soils. CDI: PIC inverted containers to protect against contamination. Soiled food lid was voluntarily disposed of. REPEAT

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed ice buildup on surface of packaged food in seafood retail cooler. No food was actively contaminated by ice or water produced by accumulating ice buildup. Calibrate equipment to prevent buildup of ice or water. 4-501.11 Maintain equipment in good repair. Observed one (1) door of seafood case with trapped water within its glass panels. No leaking or dripping was observed. Remove trapped water from equipment and doors.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands thoroughly and use hands to turn off faucet before drying hands with paper towels and return to handle food. CDI: Employee re-washed hands and used paper towel as a barrier to turn off faucet.

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 2 small stacks of single service food containers being stored on shelf outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

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 several packs of steak and beef being stored in grab and go cooler above 41F. CDI: PIC voluntarily discarded items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and turn faucet off with bare hands. CDI: EHS provided education on proper hand washing procedures and instructed employee to rewash.

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 shellstock tags being stored out of chronological order. CDI: PIC re-arranged tags in order during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC had 2 thin probe thermometers on hand that were not operable. CDI: A thin probe thermometer was obtained from store manager during inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed fish stored in direct contact with undrained ice that is not received immersed in ice. Do not store fish in direct contact with ice unless it is received that way or the ice is drained.

4-501.11 Maintain equipment in good repair. - Observed water damaged shelving under display case. Repair or replace 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 Pan of oysters in display case did not have shellstock tag with it. Ensure tag is retained with pan of shellstock until empty and kept for 90 days. CDI - Oysters voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of clean pans stacked while still wet. Ensure utensils are air dried before stacking. 0 pts.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bottle of mineral oil not labelled. CDI - Employee labelled bottle. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee in meat department wearing watch. Food employees must not wear jewelry on their hands or wrists, except a plain band ring. 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. Additional cleaning needed in storage areas below display case. REPEAT.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification present during inspection today. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification.

2-301.14 When to Wash - P - Employee picked up piece of fish off the floor with gloved hands. Employee discarded gloves and retrieved new pair after picking up piece off the floor. Employees must wash hands any time they contaminate their hands. CDI - Employee instructed to wash hands and they did so correctly.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Tray of chicken croquettes in walk-in cooler were not date marked. Employee stated they were opened last night. TCS ready-to-eat foods shall be date marked if held for at least 24 hours. CDI - Pan dated. 0 pts.

2-303.11 Prohibition-Jewelry - C - Employee wearing watch in meat department. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-201.11 Equipment and Utensils-Durability and Strength - C - White meat trays are worn and need to be replaced. Utensils shall be in good repair. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Cleaning necessary in storage areas underneath meat display cases. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-205.15 (B) System maintained in good repair - C - Middle vat of 3-compartment sink does not hold water. Plumbing fixtures shall be maintained in good repair. Repair sink. 0 pts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed the doors of the meat display to have food buildup

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 ground beef and fliet in the meat display case that were above 41F. Meats were cut before EHS arrival and were placed into the display. CDI-meats were put into the WIC to quickly cool down.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Interior of crevices of tenderizer soiled with debris. CDI- Taken to 3 comp. sink to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tuna, salmon, crab cake recorded above 41F (see chart). REPEAT. CDI- Salmon discarded, all other cooled via ice bath. Points not escalted because of discrepency in last report.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Seafood dated incorrectly, CDI- Dated adjusted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp on ice bath recorded above 41F. CDI- More ice added. Keep shrimp buried in ice bath

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P PIC stated meat slicers, wheels, etc are cleaned at the end of the night. Clean every 4 hours as required by code. CDI- Facility will clean/sanitize every 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken kabob recorded above 41F (see chart). CDI- Discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of oil and water not labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one package of chicken wings in a customer cold display cold holding above 41F (see chart). CDI- item was transferred to walk in cooler for cooling. All other items in this case had temperatures at 41F or lower.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. Observed bungee cords strapped to the sides of a movable metal cart to keep items in place during transport. CDI- bungee cords were removed.

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 2 light shields in the meat prep. room coming loose from fixtures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one package of red snapper cold holding above 45F in a customer display case (see chart). CDI- product was transferred to the walk in cooler for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in the cabinetry underneath the seafood and meat display cases.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat buildup on the outsides of meat trays. -.5-

4-501.11 Maintain equipment in good repair. Observed 1/4 inch gaps at the meat case glass at the outsides of the sliding doors. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floor in the walk in freezer under the shelving. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salt pork stored over RTE pork in display case. CDI - PIC moved these items and placed raw meat on the bottom of the case. -0-

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer not reading on one side of the meat case and incorrectly reading -.2C on the opposite side. CDI - PIC placed ambient air thermometer inside case and placed repair order during the inspection. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bottle of marinade stored under the drain line of the meat case. CDI - PIC moved to a dry location. -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw pork in the meat display case. CDI - PIC changed storage order. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed beef , pork and chicken at greater than 45 degrees see temperature chart above . 3 day verification required.

4-501.11 Maintain equipment in good repair. Observed thermometer in seafood case not working and thermometer on lower meat display case not functional.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minimal amount of food debris on single service trays over meat cutting area. Meat wrapping machine in need of cleaning.

2-301.15 Only wash hands in handwashing sink.-PF . Observed employee handle raw chicken then raw fish without handwashing in between. CDI hands washed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed andouille sausage that was dated for 10 days. CDI dates changed. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed display doors soiled with debris and vents in walk in covered with dust.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw pork stored below raw ground beef and lamb chops stored directly next to ground lamb without a divider in display. CDI items rearranged and divider installed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer soiled with food debris.. CDI item proken down for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed cooked andouille sausage with a shelf life of 10 days. CDI item discarded. Facility shall hold foods at 41F or below for no more than 7 days and 42-25F have a 4 day shelf life. Observed shrimp, red crab and jumbo shrimp with a date marking system that tells the discard date. PIC stated foods only have a 5 day shelf life but discard days were not consistent with when items opened from packaged. CDI facility started dated RTE foods in display case when they were opened from packaged instead.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed a rolling rack in front of the handsink upon arrival. CDI - cart was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed debris in ice chute in the ice machine. Verification required. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of equipment oil without a label. - CDI bottle was labeled.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.- Observed the clean knife rack on the wall above the wash/dirty side of the 3 compartment sink. Move the knife rack away from the dirty side and away from any other source of contamination. Observed a knife stored between the crack of the cutting board and meat display case.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed residue on the shelves of the customer self service display case.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be separated according to their final cool temperature. Observed ground beef stored between whole beef without partition in display case. CDI partition added.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed ice machine soiled with debris.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. PHF/RTE foods shall be dated when opened or prepared. There is a 7 day shelf life for items 41F and below, and a 4 day shelf life for items 42-45F. Observed cooked andouille sausage dated for 9 days. CDI item discarded.