HARRIS TEETER #268 MARKET

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 flounder cooling in display case at 49F. Per PIC, item was placed in case 30 minutes prior. CDI - PIC placed fish in WIC to finish cooling to 41F or below. - 1 - 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 .

3-501.15 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 cooling in display case at 45F. Per PIC, item was placed in case 1 hour prior. CDI - PIC place ground beef in WIC 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 .

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 flooring in walk-in cooler chipping in multiple places. Repair. - 1 - REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee cutting raw meat without a beard guard. - CDI - Employee donned beard guard.

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. - REPEAT - Observed flooring in walk-in cooler chipping in multiple places. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed NY strips, ribeye steak, and ground beef above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing foods with wrist jewelry on. CDI- Employees removed wrist jewelry. 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 floor in walk in cooler chipping in several spots. Repair. -not repeat from last inspection due to different violation noted-

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. Shellstock tags from June were mixed with May and tags from July were mixed with June. CDI- PIC put tags in chronological order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade on meat grinder with rust buildup. Employee stated they do not use food grade mineral oil after wash, rinse, sanitize. CDI- PIC had employee rewash, rinse and sanitize and oil blade. PIC also ordered replacement part. 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 raw filet mignon, raw NY strip, raw boneless ribeye steak, raw chicken breast, raw roughy, RTE shrimp, raw shrimp, and RTE crab cakes above 41F, see temperature chart. PIC checked defrost records of display cooler and records showed that cooler went into defrost cycle 30 minutes prior to inspection. Defrost cycle ended at beginning of inspection and cooled back down to 41F during inspection. Department had also had internal inspection an hour and a half before and no temperature were reported to be out. CDI- PIC had employee put all out of temperature items on speed rack to cool in walk in freezer. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on during food prep. CDI- PIC had employee remove watch.

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 water leaking from light fixture by 3 compartment sink and rust built up on metal support for light cover. Repair or replace.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer not registering at 3 compartment sink. PIC added new bag of sanitizer to meet correct 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a plastic tubs wet stacked on shelving above 3 compartment sink. CDI- Reorganized during the inspection.

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 RTE shrimp cooling in the display case at 50F and Salmon crumbles at 43F that were removed from grab and go case to be marked down, per PIC. CDI: PIC moved shrimp into WIC to rapidly cool and salmon crumbles were voluntarily discarded. -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 .

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 A/C vents in the WIC with dust buildup. -0

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not able to dispense from handsink dispenser near walk in cooler doors. CDI- paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna holding above 41F, see temperature chart. Through discussion with PIC, found that tuna was just recently thawed out under water, may of been left to thaw for too long under water. CDI- tuna brought to walk in cooler to rapidly chill before placing back into display case. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed paint chipping inside display case under metal containers where meat is displayed. Observed damaged bus tub at prep sink.

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 Neese’s raw ground sausage over RTE deli meats. CDI-PIC moved them sausage to the bottom. No points taken as all other storage order was correct.

5-205.15 Maintain a plumbing system in good repair. Observed the 3-comp sink leaking and the faucet at the mop sink is spraying water. Needs to be repaired.

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 employee canned beverage stored on top of meat packing machine while packing machine was in use. CDI- drink voluntarily discarded during inspection, EHS discussed drink storage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink nearest the walk in cooler. CDI- paper towels restocked during inspection.

4-501.11 Maintain equipment in good repair. Observed inside of meat display case in need of repainting underneath metal pans where food is stored. Paint is chipping in this area.

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 buildup on sliding door tracks of meat display case, in need of cleaning. EHS observed PIC instruct employee to clean as apart of the closing duties in department.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a plastic pallet with pork products stored on the floor in the walk in cooler. CDI- moved onto shelving.

4-501.11 Maintain equipment in good repair. Observed sliding plastic doors on meat/seafood display case beginning to chip/break in areas. Repair.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed ready to eat crab cakes date marked incorrectly in display case. Employee had dated product from Wednesday to Wednesday (12/22-12/29). EHS explained to employee that the first day of prep or opening of product counts towards 7 day limit, product should of been dated to expire Tuesday 12/28. CDI- date mark changed to proper date, EHS discussed date marking system and emphasized that the first day opening/prepping a product counts towards 7 day limit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few bus tubs wet stacked on shelving above 3 compartment sink. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed white trays used for packaging meat products stored on the ground in the dry storage area. CDI- package of white trays moved onto shelving during inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees lunch stored on top of boxes of meat in the walk in cooler. Ensure employees have and use a designated area for possessions like lunch and drinks. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple rolling carts stored directly in front of hand sink in corner of cutting room, closest to the walk in cooler. CDI- carts moved during inspection. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic bus tubs wet stacked together above 3 comp sink.

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 black buildup on walls behind meat products in the walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on same shelving with single service/single use articles in the dry storage area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one of the hand sink at the prep area blocked by a cart at the time of inspection. CDI. PIC removed. REPEAT

3-501.13 Use approved thawing methods. Observed salmon in the prep sink thawing without running water. CDI. PIC open running water on it.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed splashes on the single use dishes stored above the meet prep area. Needs to be removed.

4-501.11 Maintain equipment in good repair. Observed damanged shelve in the meat prep area. Needs to be repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one of the hand sink at the prep area blocked by a cart at the time of inspection. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals stored directly above prep table in the prep area. CDI. PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. There was no working thermometer in the facility at the time of inspection. CDI. PIC provided one.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. There was no test kit in the facility at the time of inspection. CDI. PIC provided one.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. -Observed PIC with expired food protection manager certificate.

General Comment. 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 - Shellstock tags were not stored in chronological order. CDI- Tags were rearranged.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored directly above cutting surfaces. CDI spray bottle relocated to approved location. REPEAT.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two carts stored in front of handsink. CDI carts relocated to approved location.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open packages of rice, spinach and cheese not date marked. CDI items voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored directly above cutting surfaces. CDI spray bottle relocated to approved location.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Ensure pan and utensil used for cooking shrimp in microwave is cleaned and sanitized every 4 hours. Employee stated items are cleaned every night. Observed sanitizer sprayed on meat saw prep board with food debris and blood still present. Thoroughly clean components of saw before spraying sanitizer. CDI-saw cleaned and re-sanitized.

4-502.11(A) Maintain utensils in good repair. Observed meat scraper frayed and plastic pieces beginning to shed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on fan covers, outside of display cases, metal cart and swinging doors to cooler.

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 crab cakes in cold case with a date wheel that stated "Discard by Mon." Employee unable to determine when crab cakes were placed out for service. CDI-PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed two rusted carts used for transporting product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on doors to walk in cooler, chemical bottles, etc.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed several unused single service trays with dried raw meat debris to be used in the future.

•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 on inside of microwave.

. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bottle stored in hand sink. CDI-removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat cuber heavily soiled with dried food debris and stored as clean. CDI-cuber taken to be soaked and scrubbed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed dirty aprons stored on top of clean dishes at 3-compartment sink. Aprons moved to the back.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - After washing hands turn off the faucet with a paper towel. CDI - employees hands were rewashed and turned off with a paper towel.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris built up in the cuber teeth and blades. Observed some food debris in the microwave.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee water stored on prep table next to cuber. CDI - drink relocated.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee stocking meat case out at customer area then return back to meat department, put on gloves, and serve customer without washing hands. CDI - directed employee to properly wash hands; discussed proper handwashing with PIC.

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 RTE products including snow crab legs without date in meat case. PIC says that these products could last up to 3 days. Verification required to ensure these products are being dated.

3-501.16 (A)(2) and (B) Maintain cold TCS foods at 45F/below. Observed items inside meat case > 45F. CDI, all items in meat case were pulled and transferred to walk-in cooler. Maintainance was notified during inspection and on site for service within 30 minutes of call.

3-602.11 Ensure foods packaged and sold in food establishment for self service meet proper labeling requirements. Observed packaged breaded meats for self service not meeting all of labeling requirements. Observed address missing from label. Facility only has store number present. Facility will notify corporate to address labeling deficiencies.

2-303.11 Food handlers may not weat jewelry on their arms/hands. Observed food handler with watch on.

4-903.11 (A) and (C) Properly store single service items to prevent contamination. Observed meat debris present on single service trays stacked on shelf over meat cutting area.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Ensure equipment food contact surfaces and utensils are clean to sight and touch. Observed cuber stored with meat debris remaining on inside crevices of blades. CDI, taken to dish sink to be cleaned.

4-302.12 Food Temperature Measuring Devices. Provide a properly sized thin probe thermometer for use in thin products. Observed thick probe dial thermometer available for use. CDI, by instruction.

3-602.11 Food Labels. Ensure foods packaged in a food establishment and displayed for customer self service are properly labeled. Observed breaded fish stored for customer self service not labeled properly. Missing city and state where product was packaged at. CDI, Harris Teeter corporate has been notified and is addressing labeling deficiencies to gain compliance.