HARRIS TEETER #88 MEAT & SEAFOOD

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed ROP tuna thawing in sealed packages. CDI - PIC cut corner of packages to vent to ambient atmosphere. - 0.5 -

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 TCS items in meat display holding above 41F. Ambient temperature of unit was 35F. Per PIC items had just been traded and placed in unit. CDI - Items were placed in walk in cooler to finish cooling to 41F or below. - 0.5 - 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 shell stock tags for the month of November with no recorded date for last stock sold from container. CDI - PIC placed dates on ones he knew date for. PIC will educate employees to date tags appropriately. - 1 -

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water under oven prep table. Verify that water is moved to floor drains after cleaning to avoid standing water. - 0.5 -

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 tags for February 2024 missing from container with other tags. Upon search tags were found but did not have the date of last use. All tags for previous and current month were marked. CDI - PIC educated staff and will continue marking date. - 1 -

4-501.11 Maintain equipment in good repair. Observed broken handle on far left sliding door of seafood display cooler which allows for an opening when closed. Repair. - 0.5 - REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after hand washing and then proceed to handle clean single-service towels. CDI, employee rehashed hands and used barrier to prevent recontaminating hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 2 meat saws stored as clean but soiled with food debris. CDI, saws broken down for cleaning.

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 ground beef packaged and cold held in case at 46 degrees F. Ground beef recently packaged according to PIC and relocated to walk in cooler to rapidly cool.

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: http://meck.co/FoodSafety 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 recently packaged ground beef still cooling and placed in meat case. CDI, items transferred to walk in cooler to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw chicken thawing in standing water at 3 compartment sink. CDI, chicken relocated to walk in cooler to thaw under refrigeration.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Written procedures emailed to store manager.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.Ensure that team member preparing foods are actively using beard guards to protect from forms of contamination. CDI- Team members put on beard guards during the inspection.

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. -C Observed meat splatter on meat trays. EHS discussed with PIC the need to cover meat trays until they are used or store in another location to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed RTE yellow fin tuna stored in a metal tray with raw fish. CDI - PIC moved tuna to case holding RTE crab cakes and shrimp. -1.5 points

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: http://meck.co/FoodSafety 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 marinated chicken and marinated wings in grab and go case in front of market display case, RTE crab meat and cooked shrimp in the grab and go island with temperatures above 41F. Containers were tightly covered and stacked on top of each other. Through discussion with PIC, the items were prepped and placed directly into the grab and go units to cool down to 41F. CDI - The marinated chicken was prepped during the inspection and taken to the WIC to cool quickly. The wings, RTE crab meat and cooked shrimp had dates of 3/27 and 3/30 and were discarded. -0.5 points

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. -C Observed meat splatter on meat trays between 2 meat saws. EHS discussed with PIC the need to cover meat trays until they are used or store in another location to prevent contamination. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, Angus burgers, cooked shrimp (in grab and go furthest from meat market), and beef roast holding in grab and go cases above 41F (see temp chart). CDI - Cooked shrimp had prep date of 12/1 and was discarded by PIC. Chicken wings, angus burgers and beef roast was taken to WIC to cool to 41F and is to be brought out as needed. PIC will have grab and go unit holding shrimp furthest from market serviced. -1.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried meat debris on areas of wheel in market are. CDI- Wheel was taken apart and properly cleaned.

3-501.15 Cooling Methods - PF. Observed ground beef, mahi mahi, and steaks placed in display case cooler to cooler. Units are made of cold-holding. CDI- items were placed in walk-in cooler and allowed to further chill.

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 meat debris from saw accumulating on ceiling.

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 of debris at caulk line at three compartment sink.

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

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

3-501.13 Use approved thawing methods. Observed sockeye salmon thawing in vat of water at 76 degrees. CDI moved salmon to walk in cooler to finish thawing and advised on proper thawing techniques.

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 the date on the tag of when the last shellstock was last sold in March. Facility maintained records in chronological order and for 90 days for previous months. CDI EHS instructed about the importance of writing the dates and PIC organized based on shellstock received.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with stains and deep grooves. Ensure to resurface or replace cutting boards.

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. Observed employee turn off faucet without a clean barrier after washing hands. CDI EHS educated employee on proper handwash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 cuber blades and 3 knives with food debris build up stored as clean. CDI cuber blades and knives were taken to the 3 comp sink to be washed properly.

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 A couple tags did not have date of last use recorded on tag, though most of tags did. Faciloty has made improvement in said area. Dates added. Facility will assure date is recorded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Some food items recorded above 45F (see chart). CDI- Susages brought to WIC to cool, salmon discarded.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee did not use paper towel barrier when touching faucet. Spoke to PIC on importance of not re-contaminating hands when washing hands.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed ice in sink. Do not dump ice in handsinks. CDI- Ice removed.

4-601.11 (A). Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf- Observed plastic container stored as clean in microwave oven used for steaming seafood visibly soiled with food debris. CDI- Item was removed from the microwave to be cleaned. Observed knife stored with clean knives soiled with food debris. Needs separate storage from stored clean utensils. -1.5pts-

4-601.11 (C). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue and other debris. - Observed storage under front display with built-up debris. Needs to be cleaned. -0pts-

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 Date of last use was not being recorded on tags. Start recording date of last use on tag. VR to ensure compliance.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Date marking for cooked seafood was inconsistent as some were being dated for date of prep and some for date of discard. Assure consistent date practicing. CDI- Dates were fixed.

3-501.13 Use approved thawing methods. Observed fish filletts thawing in WIC in vaccum package. Instructions on package stated to remove from package. Remove or cut slit in package when thawing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC was not able to relate major illnesses and symptoms. CDI- A copy of policy was found posted in office. Assure all staff knows policy well.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf The "sell by" marker for cooked crab legs was in between two days. CDI- Assure cooked crab legs are properly dated from when bag is opened.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one minorly soiled knife. Most utensils were clean. No points deducted.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Facility had a thin probe thermometer that was not properly working. VR.

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 shell-stock tags not in chronoligical order. CDI- Employee rearranged tags in chronological order.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tracks of the meat display case.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed steamer oven and steamer oven dishes to have food build up. CDI-Oven was cleaned and dishes were sent to 3-comp sink.

4-302.12 Food Temperature Measuring Devices - PF Observed thermometer to not be thin probe and broken. CDI- Extra thin probe thermometer found in another department in store. General Comment - 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF Observed 1 ambient air thermometer in meat case to be broken out of 12 total that are working. Repair

4-201.11 Equipment and Utensils-Durability and Strength - C Observed 2 meat wrap pads to be split and cracked. Replace.

4-602.13 Nonfood Contact Surfaces - C Observed food debris between meat wrap pad and equipment. Observed dust and debris build up on computer monitor of meat wrapping station. Clean

6-501.12 Cleaning, Frequency and Restrictions - C Observed walk-in freezer to have debris on floor. Clean

GENERAL COMMENT WRITE THE DATE, THE BAG OR BOX WAS EMPTY ON THE SHELLSTOCK TAG & ORGANIZE IN ORDER BY HANDWRITTEN DATE. (3-203.12) CDI - BY INSTRUCTION

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. GENERAL COMMENT PROVIDE AIT THERMOMETERS IN ALL COLD HOLDING UNITS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED DUST ACCUMULATING ON OVERHEAD VENT GUARDS IN MEAT PREP ROOM. OBSERVED FOOD DEBRIS ON DELI TRACKS.

OBSERVED ONE STAINED CEILING TILE IN DRY STORAGE ROOM. G/C

GENERAL COMMENT WRITE THE DATE, THE BAG OR BOX WAS EMPTY ON THE SHELLSTOCK TAG & ORGANIZE IN ORDER BY HANDWRITTEN DATE. (3-203.12) CDI - BY INSTRUCTION.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. GENERAL COMMENT PROVIDE AIT THERMOMETERS IN ALL COLD HOLDING UNITS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED DUST ACCUMULATING ON OVERHEAD VENT GUARDS IN MEAT PREP ROOM. OBSERVED FOOD DEBRIS ON DELI TRACKS.

OBSERVED ONE STAINED CEILING TILE IN DRY STORAGE ROOM. G/C

4-202.11 Food-Contact Surfaces-Cleanability4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact Surfaces4-501.11 Good Repair and Proper Adjustment-EquipmentGENERAL COMMENTOBSERVED SOME LOWER WALL DAMAGE IN WALK-IN MEAT FREEZER IN BACK OF WAREHOUSE. REPAIR ORDER HAS BEEN SUBMITTED AND REPAIRS WILL BE MADE SOON PER ASST STORE MANAGER.

4-602.13 Nonfood Contact SurfacesOBSERVED SEVERAL OVERHEAD VENTILATION GUARDS IN MEAT PREP ROOM WITH BUILD UP OF DEBRIS AND RESIDUE PRESENT. CLEAN VENT GUARDS

6-501.18 Cleaning of Plumbing FixturesOBSERVED SOIL MATTER AROUND FAUCET HANDLES AND RIM OF HANDSINK BOWL IN MEAT PREP ROOM. CLEAN HANDSINK

6-301.12 Hand Drying ProvisionObserved no hand drying paper towels available at employee restroom. CDI by PIC providing restock supply of paper towels.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-MethodsGENERAL COMMENTObserved section of ceiling tiles missing in side storage room in meat market area. REPLACE MISSING CEILING TILES

GENERAL COMMENTOBSERVED ONE SMALL METAL STORAGE RACK IN MEAT WALK-IN, STARTING TO SHOW CORROSION BUILD-UP. CLEAN STORAGE UNIT OR PROFESSIONALLY RE-COAT/REPLACE.

KEEP TOILET FIXTURES MAINTAINED IN GOOD REPAIR. Observed 2 loose toilet seats in Women's Employee Restroom and 1 loose toilet seat in Men's Employee Restroom. TIGHTEN LOOSE SEATS

.KEEP ALL VENTILATION/ INTAKE UNITS CLEAN TO SIGHT. Observed heavy dust accumulation on overhead ventilation grill in Men's & Women's Employee Restrooms. KEEP VENTILATION CLEAN.