HARRIS TEETER #401 MEAT/SEAFOOD

4-501.11 Maintain equipment in good repair. Observed handle section of sliding doors separating from the glass on meat display side. Repair/Replace. - 0.5 -

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 food residue and debris on sliding doors and tracks of the display cases. Clean as necessary to prevent buildup of debris on tracks and doors. - 0.5 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handwashing station behind seafood display case. CDI - PIC restocked soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink behind seafood display case. CDI - PIC restocked towels. - 1 -

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 organized w/out no dates recorded when last shellstock item was sold or discarded. -CDI-PIC was able to properly date certain tags. Visit w/ in 10 days

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 soiled, not inverted, and out of original packaging to-go container being stored in a plastic cabinet in the middle shelf that are use to package raw foods.-CDI-PIC voluntarily discarded soiled to go containers.

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 the Walk-in Freezer floor soiled with food build-up; Increase cleaning frequency.

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 in the overhead storing area white foam single/service plates soiled with food debris/residue.-CDI-PIC removed soiled articles and voluntarily discarded them.

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 food residue and debris on sliding doors and tracks of the display cases. Clean and increase cleaning frequency. Points not escalated due to improvements.

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 the Walk-in Freezer floor soiled with food build-up; Increase cleaning frequency.

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 stored by month chronologically but not by day. - CDI - PIC rearranged tags to be stored chronologically by day and month.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in grab-n-go unit (see temperature chart). PIC voluntarily discarded items holding above 41F that had been in unit for more than 4 hours and placed reminder of items in WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. 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(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 single service bowls and lids stored outside of their original protective packaging lacking overhead protection or another form of protection. - CDI - PIC inverted single service items.

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 food residue and debris on sliding doors and tracks for display cases. Clean and increase cleaning frequency to maintain clean.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed whole snapper and trout in display case with styrofoam pellets attached. CDI-Employee rinsed fish and removed styrofoam pellets.

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: 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 . Observed marinated chicken still in cooling process, tightly wrapped and put in grab and go area. CDI-PIC unwrapped chicken to increase cold air flow and placed in WIC to quickly 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 Observed containers of chicken wings in a cold-holding unit for service of meat that were holding chicken wings that were not cooled before sale. Chicken wings were stacked three-high, and covered in a unit for cold holding. CDI- containers of chicken wings were placed in walk-in freezer and allowed to chill. 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 one container of food grade machine oil that was not labeled. CDI-container was labeled. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of seafood on the floor of walk-in freezer. CDI- box was placed on the shelf. -zero-

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

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 single-service trays that were exposed to blood and debris had dried blood on them. CDI- containers were discarded.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler recontaminate hands by touching faucet handle without paper towel barrier. REPEAT CDI: EHS educated employee on proper handwashing procedures and instructed employee to rewash 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 knives soiled with food residue being stored as clean. CDI: Knives were returned to dish wash area for W/R/S.

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 Perch, Scallops, Catfish, Snapper and Tuna being held in the butcher display case at 43F, Raw Shrimp being held at 55F in display case, NY strip steak being held in grab n go case at 44F, and raw chicken being held at 43F in grab n go case. REPEAT CDI: PIC returned items to WIC to decrease temps to below 41F before placing in display refrigerators. PIC stated items were placed in respective units less than an hour before inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaning oil unlabeled. CDI: PIC placed label on item.

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 dried food debris and soil build up on food packaging machine.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler attempt to dispense paper towels after hand washing and recoil hand by turning know on dispenser. Observed food handler recontaminate hands by touching faucet handle without paper towel barrier. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food handler not wash hands after food packaging and before assisting customer with an order and then return back to packaging foods. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler don gloves without washing before or after completing task. -2-

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 CDI: Food handler placed raw chicken on bottom shelf. 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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw beef for kabobs in the walk-in cooler. Observed raw chicken to be discarded stored in the walk-in cooler on the top shelf above spices and sauces. CDI: Food handler placed raw chicken on bottom shelf. -0-

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 in display case cooler cold holding above 41 degrees. PIC placed package in WIC to cool. -0-

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf. Replace broken thermometer on wall of market. PIC has it on order.

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 on the floor in dry storage area. CDI- packages were placed on the shelf. 4-502.13 Single-use and single-service articles cannot be reused. Observed paper towels wrapped around a knife handle in prep area. PIC stated that it is used to grip the handle due to slippage. Suggestions were given to not leave paper towels and only have for single-use.

4-501.11 Maintain equipment in good repair. Observed broken handle on meat display cooler at front counter.

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. Clean debris from exterior of display case cooler and wrapping machine.

4-501.11 Maintain equipment in good repair. Wrap station cover torn in packaging area. Facility has new covers on site and torn one will be replaced. One handle on sliding display case door was broken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT: Observed 5x packaged chicken breasts and 1x packaged grill broil in display case cold holding above 41 F. CDI. PIC took these products to WIC to allow to cool to 41 F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled bottle of lubricant oil. CDI. Food handler provided labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Three crab leg claws in the front service cooler case ranging from 47F-50F. All other items in the case and other cooling units being maintained at 40F or below. CDI- PIC Maurice Taylor removed the top layer of the crab legs and placed in the walk in cooler for rapid cooling. 0pts

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried residue and food debris in the door tracks and lower storage shelving in the main preparation room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle stored on top of the facility microwave at start of initial facility walk through. CDI- Water bottle was removed when returned to address the storage. Ensure designated area for storage is utilized.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed white meat trays with build up of meat debris stored above meat cutting table and near meat saw.

3-501.13 Use approved thawing methods. Observed food employee thawing cocktail shrimp under cold running water at 86F from 20 minutes prior to inspection. Shrimp was 77F. CDI - PIC placed food in walk in to cool and PIC reminded staff that once cold water temperatures exceed 70F, thaw under refrigeration to maintain cold holding temperatures. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watches and bracelets on arms of food employees working with exposed food while wrapping for customer cases and meat cases. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed meat debris on meat trays, roast string above prep table for cutting steaks. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on condenser fans above prep tables in cutting area and in walk in cooler. PIC stated these are cleaned every other week and are due for cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Beef in customer self-serve floor aisle above 41F. CDI- associates pulled beef, and checked other beef cuts for proper temperature, pulling when appropriate.

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 crab legs with no date marking in display case. Rotating dials used for date marking were at 3-comp sink in cleaning process. Advised PIC to have dials ready for use when display case is loaded up each day. CDI- dials produced from date marking.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles stored on the floor in the back storage area. CDI- PIC corrected storage.

5-501.111 Keep storage areas and bins for waste in good repair. Debris from various departments over the dumpster pad. Cleaning is needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed residue on meat cuber blades, one knife, and a knife sharpener. CDI - Items were sent for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in butcher's case cold holding at temperatures between 42F and 48F. CDI - PIC sent items back to WIC for further cooling.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed meat trays not protected during storage, with food contact surface facing out.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in walk in cooler and prep cooler with heavy dust build up.

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. Some debris on inner portion of microwave. Employee in meat department advised that microwave was used by last night staff, but that he had not checked it today or had he used it. CDI- PIC Dante Lowery advised employee to clean. (0pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Condensate from cooling line dripping down on raw fish in display case. Employee advised that lines had been cleaned and accidentally put back incorrectly. CDI-Employee corrected line and voluntarily discarded fish immediately.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue on interior door tracks, exterior door handles and glass, crevices at staging and weighing station. Detailed cleaning is needed. repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in tracks and open air cases and doors. Cleaning is needed.

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 food package debris on the floor of the walk in coolers accumulated in the corners of the unit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the display case area handsink at time of inspection. Provided by employee. Ensure that all paper towel dispensors are kept stocked at all times.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of bacon set aside as a return that had been placed on a box full of ready to eat ham deli meat. Ensure that raw products are not stored over any ready to eat items, as they may contaminate the ready to eat items with raw product. CDI by removal.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility lacking thin probe thermometer at time of inspection, thermometer provided by PIC from the deli area. Ensure that the meat market has a thin probe thermometer available for use at all times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box containing frozen shrimp, as well as a box containing raw chicken on the floor near the meat display case. CDI by employee moving items to a shelf. Keep all food products 6 inches off of the floor at all times.

3-302.11(A) Separate raw animal products from ready to eat foods -Pf Observed a tray of raw meat items that had been placed on the top of a storage rack by an employee. The storage rack contained items such as cooked hams on the lower shelves. PIC of the meat department immediately observed and rectified the problem. Insure that all staff are informed of proper storage order. CDI by PIC moving items to a separate area.

4-501.11 Maintain equipment in good repair. Observed meat scrap storage bucket heavily scuffed/damaged on the sides.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a wrist watch while preparing food. RRemove prior to food prep. -.5-

4-501.11 Maintain equipment in good repair. Observed broken steamer used to cook shrimp at customers' requests. Repair. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condensation dripping on pork chops in meat case. CDI - PIC discarded top pork chop and removed meat tray from drip. Repair order submitted. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat tray with meat present. Monitor trays for the presence of meat. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food products present on the floor of the walk in freezer. Clean under shelving. -0-

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 one vent with dust buildup in the women's restroom. Clean. Observed vents with dust buildup over cutting area. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site today with verification of being food safety manager. Operator Keith Vespo was unable to locate certificate during inspection today. Operator also advised that meat department manager is certified, but not working today. CDI- verbal correction as to requirement and options.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Discussed employee health policy with employee today. Employee was able to advise of whom illnesses should be reported to, but advised that any and all illness must be reported to management. Employee was not able to advise of the required illnesses to be reported. CDI- verbal correction, provided example policy to operator Keith Vespo.

h7-201.11 Store toxic materials to avoid contamination. -P. Spray bottle of lubricating oil stored over shelving of prep table. CDI- storage corrected.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee with beard guard down below beard; not on face. CDI- Employee corrected and put on beard guard. Operator Keith Vespo advised.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on the exterior of the display doors of the cold case and the exterior side of the tracts of the same doors. Dust build up on exterior of fan shields on all fans in prep room. Cleaning is needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed cutting utensil in handsink. CDI- sink cleared and cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed apron draped over handsink. CDI- removed for access to handwashing.

4-501.114 Maintain sanitizer at correct concentrations. -P: Found sanitizer bottle with quat concentration less than 150 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found crab cakes, deviled crab 51 F in display case. Found lamb in floor case 48 F. Products voluntarily discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thin probe thermometer provided by facility could not be used due to low battery. CDI- battery replaced.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment and utensils should be clean to sight and touch. Observed multiple plastic pan containers stored with clean items with debris build up on outer edges. Corrected During Inspection- Containers were removed and were set aside for rewashing. Observed dried meat debris stuck on surface of prep sink. Corrected During Inspection- Debris was removed and surface will be thoroughly cleaned.

4-901.11 Equipment and Utensils, Air-Drying Required - C. All utensils should be completely air dried before stacking. Observed several pans stuck together with condensation build up on bottom surfaces of containers. Advised PIC to place clean containers separately on drying rack before stacking.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Keep TCS foods cold at 45 F or below. Found two packages of ground beef 48 F in floor display case. CDI- removed from shelf and cooled in walk-in.

7-102.11 Common Name-Working Containers - PF: Properly label all containers of chemicals. Observed bottle of machine oil unlabeled. CDI- labeled.