HARRIS TEETER #317 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 packages of raw steak and containers of raw wings being stored above 41F stacked high above fill line of grab and go cooler underneath display case. See temp chart. CDI: PIC placed items in walk in cooler to rapidly cool.

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 two packages of swordfish thawing in walk in cooler in which both were in still in reduced oxygen packaging. CDI: PIC cut open packaging to remove items from their reduced oxygen environment.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 3 rolling carts being stored directly in front of hand sink in back left corner which were blocking access for employee hand washing. CDI: PIC moved 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 two shellstock tags missing dates from when they were discarded. CDI: PIC placed discard stickers on tags and placed in chronological order with rest of tags. REPEAT. Points not escalated due to improvement since previous inspection.

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 wash solution of 3 compartment sink measure 106F. One tray was actively being washed. CDI: PIC added hot water to solution which then measured 114F.

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 tag missing from container of clams being held in display case and one shellstock tag in which lot was sold in October missing a date to show when last shellstock was sold. CDI: PIC placed harvest tag with container of clams in display case and dated tag for lot sold in October as all tags were in chronological order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed spray bottle containing quat sanitizer in which concentration level measured 100ppm. CDI: PIC refilled bottle with fresh sanitizer that measured 200ppm.

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 raw chicken being stored at 43F in a grab and go cooler below display case. CDI: PIC moved chicken to walk in cooler to rapidly cool.

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 mineral oil being stored on storage shelf unlableled. CDI: PIC labeled bottle.

4-502.11(A) Maintain utensils in good repair. Observed a plastic bus tub with cracks and cracked pieces broken off. CDI: PIC voluntarily discarded bus tub.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor inside the WIFreezer. Per PIC WIFreezer floor gets swept and cleaned at least once a week.-CDI-PIC voluntarily discarded food items.

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-use/ single-service white foam plates, used to package raw meats, in a clean storage area (metal rack over prep table) soiled with food debris.-CDI- PIC voluntairly discarded soiled single-use/ single-service articles.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed empty food employee soda bottle left inside a spice box that was on a rack inside the WIC.-CDI-PIC voluntarily discarded item.

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 for oysters and clams, stored for more than 90 days, without the recorded date of the last shellstock food item sold from each container/batch. PIC was educated. VR in 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sockeye whole fillet salmon measuring at a temperature of 50F inside the display case.-CDI- PIC placed food item in WIFreezer; proper temperature was reached on time. 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-use/ single-service white foam plates, used to package raw meats, in a clean storage area (metal rack over prep table) soiled with food debris.-CDI- PIC voluntairly discarded soiled single-use/ single-service articles.

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 long plastic trays in which packaged meats are stored/organized in, being stored clean on a rack with food residue/build-up.-CDI-PIC was educated and items were placed in the 3-comp sink to be rewashed; washed.

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/precooked items, such as crab cakes, crab legs, shrimp, in display case without date mark to indicate when item was removed from original packaging. CDI-PIC date marked items. REPEAT. 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 .

3-501.17 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/precooked items, such as crab cakes, crab legs, shrimp, in display case without date mark to indicate when item was removed from original packaging. CDI-PIC date marked items. Cooked items in case are held 5 days max per facility date marking SOP. 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 .

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 residue from raw meat on single use styrofoam trays used for packaging raw meats. Keep working to prevent contamination and buildup on trays while in storage.

4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed food employee discard a generous amount of raw meat scraps into the rinse basin of the 3 compartment sink and washed it down the drain. Ensure that met scraps are not disposed of into the 3 compartment sink.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer with dried food debris. CDI-PIC placed thermometer in dish area to be properly sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer in spray bottle at 0ppm. CDI-PIC refilled sanitizer bottle with new concentration at 150ppm.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For more information please visit: http://meck.co/FoodSafety. Observed an inoperable probe thermometer near 3 compartment sink. CDI-PIC replaced inoperable thermometer with working thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork chops, steaks, and roast in grab and go that were above 41F. Observed steaks in the meat display case that were above 41F. CDI-roasts and steaks and porkchops were placed into the the WIC to cool down. Steaks from the display case were put into the WIC to cool back down. Meats were put out an hour before EHS arrival. PIC stated that cooler may have been in defrost mode.

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 stored in chronological order. VR to be done by 4/5/21.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in-house packaged raw chicken wings, raw salmon, and smoked salmon in grab n go units at temperatures above 41F. Items in the front were maintaining temperatures above 41F, while the items in the back were maintaining temperatures below 41F. Maintenance stated that these units just came off of defrost and are cooling back down. Ambient air temperatures of units are 34F and 39F. CDI - The wings were voluntarily discarded. All other items taken to WIC for cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done inside grab-n-go units.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a cooling cart in front of the handsinks. Maintain access to handsinks. CDI- Cooling cart was removed from in front of handsink

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the floor of the freezer to contain debris. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packages of raw salmon in grab n go under display case maintaining temperature of 44F. Items have been there since yesterday. Ambient air temperature of unit is 34F. CDI - Items voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF. Observed employee unable to mention illnesses and some of symptoms. CDI provided EHP poster and educated on policy.

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 that were not placed in chronological order. CDI employee reorder tags.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed andouille sausage that was stored with raw sausage with no barrier to separate product. CDI barrier provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed silver bowls that were stacked and had leftover debris. CDI items moved to sink. Observed large meat slicer with leftover meat debris. CDI item broken down for cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays that were soiled with leftover meat debris. CDI items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, cooked crab meat, cooked crab legs, and 3 plates of cooked crab cakes in butcher's case all maintaining 44F. CDI - Items were just prepared, therefore items sent to WIC for cooling.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on-site did not have ANSI accredited certified food protection manager certification. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed meat grinder equipment s stored as clean but had soil residues remaining on blades. CDI, equipment relocated for cleaning.

8-103.12 Conformance with Approved Procedures - P,PF - Observed date marking variance for andouille sausage for 10 day date marking but product was date marked for 11 days. Ensure day of packaging is counted as day 1. CDI, sausage voluntarily discarded by PIC.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean single-service trays stored on package of raw sausage in walk in cooler.

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 a food employee use bare hands to turn faucet off after handwashing. CDI, to ensure employee used towel / barrier to turn faucet off after handwashing. Improvement made since previous inspection.

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 tags retained but dates sold not recoreded on some tags. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored net to ready to eat pre-cooked packaged snow legs in displasy case as well as cut lettuce and lemons stored on raw fish storage containers in walk in cooler. CDI, barrier provided in display unit and lettuce and lemons relocated to prevent cross contamination.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - General Comment: Observed meat saw with food residues and staff not sure when it was last used. CDI, saw cleaned while on-site.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on-site during inspection. CDI by instruction.

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 10-15 seconds when washing their hands and then turn faucet handle off using hands instead of a barrier. CDI by instruction.

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 shellstock tags employee stated was from last week not date marked for when last shellstock was sold. CDI by instruction.

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

3-307.11 Miscellaneous Sources of Contamination - C - Observed supplies stored on ground beef cardboard packaging on storage rack. Use clenable container and store equipment in clean, dry areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on two containers on the clean equipment rack. CDI-The containers were moved to the 3-compartment sink for proper cleaning and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor cleaning needed to the corners of the meat display cases. Have cleaned.

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 not wash their hands between handling a phone on the wall and donning gloves. CDI-Stopped the employee, instructed to wash their hands and then don a clean pair of gloves.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of meat stored on the ground upon entrance of the kitchen. CDI-The box was placed onto the counter.

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 seafood shelving in the walk in cooler. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed no paper towels at the hand washing sink. CDI-New paper towels were brought to the dispenser.

4-501.11 Maintain equipment in good repair. Observed a damaged sliding cooler door. The manager stated that all of the sliding doors are being replaced.

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 buildup on the floors in the walk in freezer. CDI-The floors were swept.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed slight pitting in two of the cutting boards. Have resurfaced replaced.

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 fish shelving rack in the walk in cooler, and on the fan covers. Have cleaned.

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 shelving units in the walk in cooler. Have cleaned.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed water jug and spray bottle used to spray meats in display case stored below raw chicken and raw seafood in walk in unit. CDI water discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed packages of crab meat that were cut open and not properly covered and package of rib meat in a box that was not properly protected. CDI items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer that still had meat debris from the night before. CDI broken down for cleaning. Repeat.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee who did not have knowledge of the major illnesses and symptoms to report. CDI left EH policy.

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 that were not labeled with date clams sold and dates are not stored in chronological order. Verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed parts for meat cuber and meat grinder that were heavily soiled with old meat pieces. CDI items broken down 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 shrimp, crab cakes, and crab meat that are RTE that were not dated when food prep. CDI items dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of microwave, wrapper and top of display cabinet in need of cleaning.

.5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin available near meat cutting room handsink.

6-502.12 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 dusty ceiling vents in both employee restrooms.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open employee beverage stored above food in walk in cooler. CDI - discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - Food shall be protected from cross contamination by separating raw animal foods from ready-to-eat. Observed in the walk-ina box of raw burger patties stored above a box of ready to eat meals, a box of raw oysters stored above a box of ready to eat crab meat. Observed in the meat display case packages of raw smoked turkey necks stored over ready to eat sliced ham. CDI Items were relocated to their proper storage order.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be marked to indicate the date the food shall be consumed, sold or discarded. The day of preparation shall be counted as Day 1. Observed cooked seafood items incorrectly date-marked, evidence of batches opened on different dates mixed together. The date of preparation was not counted as Day 1, therefore the expiration dates were incorrectly extended. Observed opened cheese without date. CDI- Instruction on date labeling was shared with market and store manager. When held at 42-45F, only allowed 4 days.

6-202.12 Heating, Ventilation, Air Conditioning System Vents shall not cause contamination of food, food-contact surfaces, equipment or utensils. Observed condensation build-up on air conditioning systems. The air conditioning systems were located in the ceiling above food prep area and can be the source of possible contamination.

Ensure all food contact surfaces are clean to sight and touch. Observed some debris on cuber and meat packager, CDI by cleaning.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed sausage date marked 10 days, incorrect date marking on RTE foods in case, CDI.