HARRIS TEETER #340 MARKET/SEAFOOD

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed Quat sanitizer at the 3 comp sink at 0ppm. CDI PIC changed the sanitizer bag and adjust it to 300 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken kabobs and seasoned chicken wings in the meat case above 45F. PIC stated that they were prepped and put directly into the case at 9 am. CDI PIC voluntarily discarded. REPEAT 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 .

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 service trays stored unprotected on the top shelf with the food contact surface exposed. CDI PIC inverted trays.

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 a package of salmon being stored at 46F in a mobile grab and go cooler, and packages of burger patties being held at 45F in another grab and go cooler. CDI: PIC voluntarily discarded salmon and placed burger patties back in walk in cooler to rapidly cool as they were packaged approximately 2 hours prior and placed in grab and go cooler. REPEAT.

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 a spray bottle of food oil being stored unlabeled in a wall mounted corral. CDI: PIC labeled bottle.

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 retained from sale in September with no date of last sale recorded on tags and no tags retained for shellstock sold in October. VERIFICATION REQUIRED to ensure dates are recorded on tags from September and to ensure training is provided to staff for retaining shellstock tags.

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 held between 47F - 49F in mobile grab and go cooler. CDI: PIC voluntarily discarded salmon.

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 ground beef stored above whole intact beef steaks on rolling cart. Observed ground beef and whole intact beef steaks stored over pork chops and bacon on same cart. CDI- PIC changed storage order to correct order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave with food debris inside. Clean at least every 24 hours.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust on table top grinder with specific attention to food contact portion of safety guard. CDI- PIC broke down table top grinder to be washed, rinsed, and sanitized. Ensure employees utilize food grade mineral oil after w/r/s.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. Observed inside display cases, specifically debris in door tracks. Clean. -not a repeat due to different item listed last inspection-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure there is a certified food protection manager on site during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 with no date of last use recorded on tag. Ensure employees are recording date of last use on shell stock tags. EHS will verify within 10 days.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust on table top grinder with specific attention to food contact portion of loading tray and “worm”. CDI- PIC broke down table top grinder to be washed, rinsed, and sanitized. Ensure employees utilize food grade mineral oil after 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 walk in cooler door plastic flaps with black and green buildup. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sausage grinder stored as clean with food debris on food contact surface of gears. CDI- PIC had employee rewash, rinse, and sanitize grinder. 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 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave cavity with heavy accumulation of food debris. CDI- PIC cleaned inside of microwave cavity.

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 freshly cut salmon filets cooling in display case stacked high. CDI- Employee moved salmon filets into WIC but container was tightly covered with a lid when EHS went to take second temperature to calculate cooling rate. EHS removed lid and educated employee on proper cooling methods and came back to get second cooling temperature after 20 more minutes. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed pork sausage casings in secondary container and bottle of food grade mineral oil not labeled. CDI- PIC labeled container and bottle.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over smoked ham in the customer grab n go cooler. CDI - PIC rearranged the storage order. Observed country steak stored over whole intact steaks and pork in the walk in cooler. CDI - PIC rearranged the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear liquid in a spray bottle, water label had worn off. CDI - PIC relabeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various pre-cooked seafood products being held above 41F in seafood display case. Product with various prep dates between 07.23.23.-07.25.23. CDI: PIC placed work order for seafood case and voluntarily discarded product. EHS will return within 10 days for compliance visit to verify seafood case replaced/repaired and properly holding temperature.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed opened bottle of water on equipment in the prep area. CDI - PIC removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a tray on the seafood handsink. CDI - PIC removed.

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 marinated salmon above 41F in grab n go cooler. CDI - Product removed and placed in the walk in cooler to cool back done to 41F or below, since it was prepped today.

4-501.11 Maintain equipment in good repair. Observed walk in freezer (meat side) accumulating heavy build up at the door.

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 meat service case and seafood service case accumulating debris and residue on the tracks. Clean and maintain.

4-501.11 Maintain equipment in good repair. Observed walk in freezer (meat side) accumulating heavy build up at the door.

3-202.18 (A) Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed shellstock in the service case, tag was still on the box the product came in. Discussion with the PIC that the tag shall stay with the product at all times. Shellstock was placed out this morning. CDI - Tag placed with product during the inspection.

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 salmon and shrimp above 41F in island cooler cases. CDI - unit was in defrost, Product removed and placed in the walk in cooler to cool back done to 41F or below.

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 a package of styrofoam trays in plastic but stored on the floor. CDI - tray removed from plastic and relocated off the floor.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed the “Cleaned” sausage grinder with food residue inside the barrel. CDI - PIC took apart the sausage grinder and took parts to the the warewashing sink.

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 “Cleaned” bandsaw exterior portion of the band saw rubber aligners along the blade with food residue. Clean and maintain.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over fish in walk in cooler. CDI - PIC relocated the ground beef.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer in the sanitizing basin of the warewashing sink was at 0 ppm of Quat. CDI - PIC remade the sanitizer and is now at 200 ppm of quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ready to eat shrimp (packaged at the store and then placed in grab n g case) temped above 41F. Shrimp was prepped this morning. CDI - PIC placed back into the walk in cooler to properly cooled down to 41F and below. Discussed the importance of the cooling product down and utlizing a thermometer to ensure the TCS product is at 41F or below.

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 nonabsorbent. Observed gaskets on the walk in freezer door torn/damaged. Repair/replace.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes stored with meat and blood spashes on it. CDI. PIC removed.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed chicken stored above pork and beef in the WI cooler. CDI. PIC changed the storage order.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sausage casing stored directly on the floor in the WI cooler. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers with dust debris. More frequent cleaning needed.

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 not in chronological order. CDI. The PIC placed all the tags in chronological order during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one piece of 'clean' sausage equipment stored with food debris. Observed in-use sanitizer spray bottle concentration at less than 100ppm of quaternary ammonia. CDI. The equipment was taken to the three compartment sink to clean. The spray bottle was remade with quat solution of 200 ppm.

4-501.11 Maintain equipment in good repair. COMMENT: Seafood display case noted down at the beginning of the inspection. No seafood was being stored in this area at this time. All seafood was held in the walk in cooler at appropriate temperatures. PIC states the cooler is to be repaired in full by Tuesday of next week. Observed gasket beginning to split on main walk in cooler door. Replace the gasket when necessary. Observed ice buildup on condenser equipment in the sausage walk in freezer. Repair and remove ice as necessary.

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. COMMENT: Observed ice/debris buildup on walk in freezer floors. Clean as necceessary.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility during time of inspection with a food protection manager certifcate.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Asked PIC and food employees to name the 5 symptoms and illnesses. Both parties did not know any of the symptoms or illnesses, except diarrhea and fever. PIC stated employees are taught about employee health policy when hired via computer. CDI- Through education. Suggested that employees be retrained on policy. Provided facility with employee health policy to hang up where employees can constantly read over and learn.

General Comment. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Salmon did not cool at the proper rate of 0.12 except for one piece. Rates were 0.12, 0.04, 0.06, and 0.07. CDI- Salmon was 42F and was placed inside of walk in freezer to get down to 41F.

General Comment. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In display cooler observed pieces of salmon and in meat room chicken and sausage above 41F. Food employee stated salmon was put out in display case minutes before inspection began and chicken and sausage were prepped this morning and were getting ready to be packaged and placed inside grab and go. Temperature of meat room was 50F. CDI- Salmon, chicken and sausage were placed inside walk in cooler to cool properly. Instructed facility to place items inside walk in cooler before putting in display case or packaging for grab and go. Display case and grab and go are intended to cold hold items not cool.

General Comment. 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 Salmon was covered up during the first part of cooling. CDI- Instructed facility to keep items uncovered during cooling letting the cold air get to them. Items were uncovered

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on meat packing equipment. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Ensure knife holder is properly washed, rinsed and sanitized every 4 hours along with knives as employees store in use knives in holder during pauses in food prep.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on tracks of display cases and packer machine. REPEAT

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 ceiling leaking over unused prep table. Store manager has put in a work order to be fixed ASAP.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on tracks of display cases and packer machine.

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. Repair broken floor tile under meat grinder in walk in cooler.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed dried food debris on foam trays stored as clean.

4-501.11 Maintain equipment in good repair. Observed grinder plate heavily corroded

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan covers and clean dried food debris from packer.

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 floor damage around grinder located in walk in cooler.

6-303.11 Adequate lighting shall be provided over food preparation areas (50 foot candles). Observed entire light out over 3 compartment sink and over prep table while employee was preparing ground beef patties.

•4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried build up on cuber stored as clean. Observed a bit of food debris on grinder components stored as clean. CDI-all items taken to be re-washed.

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 crab cakes and raw fish recently packaged and put out for display/customer self service without being properly cooled to 45F. Cool items in walk in cooler to 45F or below before placing out in open air holding units. CDI-items taken to walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food debris build up on meat packager and rolling carts.

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 several shellstock tags retained from November without a recorded date of last item sold from a batch. CDI-PIC will discuss with all employees. Observed last 3 tags with date recorded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed components to a grinder with dried food debris and stored as clean. CDI-item taken to be re-washed.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at handsink in meat cutting room only reaching 84F. CDI - by discussion with co mgr. to have adjusted to 100F.

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 ready-to-eat seafood in display case with just the day provided. Provide date on wheel tab also. CDI - dates added in during inspection.

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 in seafood case cooked RTE (ready to eat foods) including crab meat, lobster, shrimp, etc. held for more than 24 hours not date marked. CDI - by date marking properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on fan covers in meat cutting room.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed no sanitizer available for use in spray bottles or at 3-comp sinks. CDI - quat sanitizer made available during inspection. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cuber with dried residue in between blades. CDI - broken apart and taken to dish sink to be cleaned.

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 no date marking in place for RTE foods. CDI - by instruction to have in place by next inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed no food thermometer available for use. CDI - provided from another department during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed two packages of raw chicken sausage stored over raw pork sausage in display case.CDI-rearranged to proper storage order. Both sausages made in house. PIC to instruct employees to separate pork sausage from chicken sausage during preparation while using grinder. Clean and sanitize grinder after preparing chicken sausage to prevent cross contamination.

6-501.12 Floors, walls, and ceilings shall be clean. Clean spills on floors underneath shelving in walk in cooler.

4-601.11 (A) Ensure equipment food contact surfaces are clean to sight and touch. Observed grinder piece stored as clean on clean side of drainboard with meat residue remaining. CDI, cleaned during inspection.

2-303.11 Ensure food handlers are not wearing jewelry on their wrists. Observed food handler with watch on.

3-602.11 Ensure foods packaged in a food establishment and served for self-service are properly labeled. Observed grab and go packaged seasoned meats not labeled properly. Product missing address where packaged on label. Phone call was placed to Jeff Hawley on site. He is working with the company to print new labels to address deficiencies.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk-in cooler door.

Dead or broken shellfish shall be discarded. Observed several steamer clams with badly broken shells set out for sale in display case. CDI-discarded.

Properly store single service articles in clean dry location. Observed dried food debris on meat trays stored as clean.