HARRIS TEETER #27 MEAT/SEAFOOD

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 three packages of salmon being stored at 48F in a mobile grab and go cooler. CDI: PIC moved salmon to walk in cooler to rapidly cool as they were packaged and placed in unit approximately 3 hours prior.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed trays of crab cakes being stored in display case date marked with a discard date of 6/28 and trays of ready to eat shrimp and crab legs being stored in display case without date marks. CDI: PIC date marked shrimp and crab legs as they were placed in unit this morning and corrected date marks for crab cakes as they were placed in unit 2 days ago.

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 a stack of single use containers being stored right side up outside of their original packaging on storage shelf. CDI: PIC inverted items to protect against contamination. REPEAT.

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 a cart containing sheet trays of packaged tilapia, salmon and tuna fully thawed still in their reduced oxygen packaging behind front counter. CDI: PIC cut open packages to remove from their reduced oxygen environment.

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 a stack of single use containers being stored right side up outside of their original packaging on storage shelves. CDI: PIC inverted items to protect against contamination. REPEAT.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed utensils being washed in 3 compartment sink in which wash solution measured 96F. CDI: PIC added hot water to wash solution to increase temperature to above 110F.

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 one net bag of fresh mussels and a tray of clams being held in display case without tags. CDI: PIC voluntarily discarded items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed trays of cooked shrimp, crab cakes and crab legs being stored in display case without date marks. CDI: PIC voluntarily discarded all items as he was unsure of date from when items were removed from packaging. REPEAT.

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 a stack of single use cardboard bowls and two stacks of single use plastic lids being stored right side up outside of their original packaging on storage shelves. CDI: PIC inverted items 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: 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 two packages of salmon being stored in grab and go cooler underneath display case and a package of steak being store in another grab and go cooler all above 41F. See temp chart. CDI: PIC moved all items to WIC to rapidly cool. REPEAT.

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). 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed a tray of crab cakes being stored in display case date marked 6/14. PIC stated date mark was old and crab cakes were placed in cooler this morning. CDI: PIC date marked crab cakes.

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 a tray of tilapia and a tray of yellowfin tuna in WIC all packaged in reduced oxygen packaging fully thawed. CDI: Employee cut open all packaging to remove items from their reduced oxygen environment.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed a rolling cart rusted on both the top and bottom shelves of cart being stored under counter of 3 compartment sink. Employee stated cart is used for transporting boxes of food. Replace cart or remove rust and seal cart.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed prep cutting board that is attached to the display case soiled w/ fragments of raw salmon ; food employee was leaving for the day and did not sanitize surface after use.Observed soiled wooden skewers kept in clean storage area. -CDI-PIC relocated cutting board to wash area; w/r/s and skewers were voluntarily discarded. Visit in 10 days 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 cooked shrimp and cooked crab cakes w/ temps above 41F in seafood display case; with-in 4 hr cooling parameters. -CDI-PIC relocated food items to WIC for rapid cooling; reached proper temp. Visit in 3 days 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the FOH seafood/meat market. Work order placed.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed water dripping from a metal bar onto cooked shrimps inside the seafood display case.-CDI-PIC voluntarily discarded food items. Seafood cooked food items will temporarily be stored in WIC until work order is complete.

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. Observe knife use to cut raw foods stored in a soiled area in between the cutting boards and display case. -CDI-PIC relocated item to wash compartment; w/r/s.

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 the interior floor surfaces of the storage area under the meat and seafood display case extremely soiled w/ accumulated water, black and brown growth/food residue coming in contact w/ bags used for packaging raw food orders. Observed the surface of the exterior display case ( facing food employee ) in need of more frequent cleaning. -CDI-PIC voluntarily discarded soiled bags and other items.

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 in WIC vacuum packaged salmon fillet thawing under refrigeration in original packaging for the past two days. -CDI-PIC was educated and food items was voluntarily discarded.

5-205.15 Maintain a plumbing system in good repair. Observed in WIFreezer a large amount of frozen waters collecting around a condensation pipe that spread throughout the wall and down to the floor.PIC placed work order. Observed in seafood market, above the 3-comp sink roof leaking. No contamination observed. PIC placed work order.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand sink. PIC added paper towels.

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 plate with food debris. PIC cleaned microwave.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM present at the time of the inspection.

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 vacuum packaged fish thawing under refrigeration in original packaging. CDI - corners cut to remove from vacuum packaged state.

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 2 utensils stored in the crevice between the cutting board and display cooler.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee not knowledgeable of reportable symptoms and illnesses. Ensure employees are informed and knowledgeable regarding written employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 clams removed from original container and tag information not kept with clams on display. CDI, tag information recorded and provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 sanitizer bottle testing below required concentration. CDI, bottle relocated to sink to refill to required concentration. 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

3-501.18 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 crab cake with discard date of 10/13. CDI, crab cakes voluntarily discarded. 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 vacuum packaged fish thawing under refrigeration in original packaging. CDI, corners cut to remove from vacuum packaged state.

4-502.11(B) Provide accurately calibrated thermometers. Pf. - Observed small probe thermometer not functioning. CDI, battery changed and thermometer now working. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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. Observed spray bottle of water not labeled.

4-501.11 Maintain equipment in good repair. Observed tear in wrapping pad.

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 tray of angus steaks cooling in meat display case. PIC stated food employee restocked case from walk in cooler and steaks were recently cut before going into the display case and steaks could’ve still been cooling before placing into case. CDI-PIC placed steaks in walk in cooler to continue cooling. 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 .

3-203.12 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 out of chronological order. VR to be done by 12/19/20.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done inside grab n go unit underneath meat case. No signature needed due to COVID-19 guidelines.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC was unable to demonstrate knowledge of certain symptoms or diagnosed diseases as it relates to foodborne illness. CDI provided education and hand outs.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed the patty press with calcium build up after cleaning process. Observed the band saw with food debris persisting on blade after cleaning. CDI PIC sent equipment back to cleaning process to rewash, clean and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P Observed food handler cut raw beef and place directly in the refrigerated case without cooling down to 41 F or below. Temp of the beef was at 51F. Food handler placed in walk-in cooler to acheive proper temperature of 41F or below. Beef dropped to 40F by end of inspection. Observed several food items (raw beef, raw hamburger, raw chicken, raw marinated chicken, raw cod and salmon) at above 41F in the front service cooler dispaly case. These items were just placed into the unit. PIC has called for maintenance of the refrigeratator. Case was emptied and TCS items were placed into the walk-in cooler until refrigerator is repaired. Follow up visit within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle on top of microwave. Observed different chemical in sanitizer spray bottle in employee restroom. CDI-PIC dicarded chemicals in bottle and the unlabeled spray bottles was properly labeled mineral oil in meat room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on sliding doors of butcher's case.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI, proper hand washing procedures discussed with staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some packages of pork packaged and placed in unit from yesterday at 42 degrees F. CDI, items voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from State, no points deducted on 1st inspection under new regulatory requirements for food observed held between 42-45 degrees F. Ensure all TCSs foods are held at 41 degrees F and below. CDI, items voluntarily discarded on-site.

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 recently packaged trays of pork being placed directly in display cases at 46 degrees F. Observed packaged lamb cooling in display case from earlier at 45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed rack of clean equipment stored next to hand washing sink in prep area. Provide splash guard between hand washing sink and clean equipment rack or relocate rack 12 inches from hand washing sink to prevent contamination from hand washing process.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed meat grinder stored as clean but soiled with beef. CDI, operator took apart equipment to wash, rinse and sanitize equipment.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed internal thermo gauge not working in display unit and no thermomter located on top of cold holding display cases.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over ready to eat sauce. Observed raw beef stored over vegetables on storage rack in walk in cooler. CDI, foods relocated for proper storage. Repeat.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch on wrist.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed clean equipment being wet stacked at 3 compartment sink. Store to facilitate drying process. 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 scrapers wedged between edge of prep table and knife holster.

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 some tags from January (less than 20%) missing dates of when shellstock was consumed. CDI: Instructed PIC of importance of dating tags and suggested that someone be designated to be in charge of ensuring that dates are recorded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed Smithfield fatback (raw product) stored above ready to eat hams in retail case. CDI: Fatback relocated to shelving with other raw pork products and had PIC contact home office regarding schematic for storage order.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service trays above meat cuber with visible splatter residue from meat products. CDI: Discarded.

3-203.12 Shellstock, Maintaining Identification - PF - Repeat - Observed two tags with no dates. CDI - Dated on site. Although shellstock may not be used it must bare a label stating otherwise. Tags with no dates placed in order with the rest are considered a violation.

3-302.11(A) Separate the different types of raw animal foods. -P - 0 pts - Observed box of ground pork stored over whole intact pork. CDI - Moved.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Repeat - Observed no working thermometer on site. CDI - Thermometer provided.

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 - 0 pts - Observed tags stored out of chronological order for the month of November. CDI- Placed in correct order during inspection. Ensure that all tags are in the correct order at all times.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed a dial thermometer being used in establishment with the preparation of thin masses. CDI- Proper thermometer provided.

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. - Cleaning needed on over head vent covers in walk in cooler and prep areas.

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 dust-build up on the fan guards in the meat department.

4-602.13 Nonfood Contact Surfaces - C: Clean shelving in milk case.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace burned out lights in dairy cooler.

3-201.11 Compliance with Food Law - P,PF. Meat and Poultry that is not a ready to eat food and is in a packaged form when it is offered for sale shall be labled to include safe handling instructions. Observed packaged chicken kabobs without safe handling instructions. The seafood scale is not programmed to include this and chicken was inadvertently done on this scale. The PIC said he will educate staff to avoid this mistake in the future.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. ) Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed cooked crab, shrimp, crab cakes etc were not date marked. If the wheel system is going to be used it. must be kept up with. RVR.

4-302.12 Food Temperature Measuring Devices - PF. Facility needs a thin diameter probe thermometer for measuring the temperature of thin items such as final cook temperature of shrimp cooked in house. RVR.

3-602.11 Food Labels - PF. Food labels on packaged products need to have Charlotte, NC added after Harris Teeter #27.

6-301.12 Hand Drying ProvisionRules require all hand sinks be stocked with hand drying provisions at all times. Observed front hand sink with towel dispenser empty.CDI- restocked

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed cooked shrimp, crab legs and crabmeat not date marked in display case. CDI- by instructionObserved andoullie sausage mistakenly date marked 8 days. CDI- redated 7 days