HARRIS TEETER #412 MEAT MARKET

4-501.11 Maintain equipment in good repair. Observed handles and door seals on display doors damaged and water collecting between pans of glass in sliding door of displays. Per PIC, doors were on order. - 0.5 - 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 cleaning needed on sliding door tracks. Clean frequently. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed water collecting between pans of glass in sliding door of seafood display. Per PIC, doors were on order.

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 cleaning needed on sliding door tracks. Clean frequently. - 0.5 -

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 two bags of styrofoam meat trays stored on floor by handwashing sink. Bags were sealed and no evidence of contamination was observed. CDI - PIC moved bags to shelf in back of store. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken wings and chicken breasts in meat display above 41F (see chart). All other items in unit were 41F or below and ambient temperature of unit was 37F. CDI - PIC placed items in WIC for rapid cooling to 41F or below. - 1.5 - 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 .

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 ROP salmon fillets in WIC, labeled as requiring thawing before use, stored without being removed from oxygenated environment. Per conversation with meat department employee, ROP fish are typically opened prior to placement at display case. EHS observed ROP tuna steaks at speed rack in WIC, properly removed from deoxygenated environment by cutting. Establishment shall either store ROP fish frozen or remove from deoxygenated environment upon receiving, if they are to be stored in WIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed deapartment employee handling food (weighing and packaging salmon fillet for customer) items with a wrist watch on.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed three (3) rolling carts throughout department prep area and WIC with mild corrosion. Replace, resurface, or properly cover non food contact surfaces of equipment such that they are smooth and easily cleanable.

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 cleaning needed on condensation trays in cold holding case, sliding door tracks and single use shelving.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed water dripping onto food inside seafood display case. Condensation drainage system was leaking and needed to be slightly readjusted. CDI- Food was removed and leak fixed during inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink and 3 compartment sink. Hot water faucet at 3 compartment sink needs to be repaired - observed break/chip off of handle. Hot water is still able to be freely adjusted.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap at handwashing sink was empty during beginning of inspection. CDI-Soap was replenished by PIC.

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 minor meat splatter on sides of styrofoam packaging trays stored on shelf above prep surface.

4-501.11 Maintain equipment in good repair. Wrap station cover is torn. PIC stated that more have been ordered.

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 debris and buildup on display case sliding door tracks. PIC stated that they are cleaned nightly. Recommend more frequent cleaning. Some meat splatter build up observed on shelving where Styrofoam trays are stored in prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC present during inspection unable to produce their certified food protection manager certificate. PIC (and food employee minus their ability to discuss their employee health policy) present throughout inspection was able to demonstrate knowledge by answering the 17 questions mentioned in 2-102.11.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Facility has an established and updated written employee health policy (including BIG 6). However, when EHS interviewed food employee about the health policy illnesses, symptoms, responsibility, and reporting requirements he was only aware of two symptoms. CDI- EHS educated food employee on the BIG 6, symptoms, responsibilities and reporting requirements. EHS provided PIC with the updated employee reporting agreement form and recommended routine education on their employee health policy. Food employee posted their written health policy in his area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one packaged raw salmon container in customer grab-n-go case cold holding above 41F. Per food employee, the product has been stored in the unit for over 24 hours. CDI-PIC voluntarily discarded the food item. All other TCS food items measured throughout the facility were observed at 41F or below.

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 two food trays of chicken croquettes in cold hold display case without date mark labels. Per food employee, he was not sure when the food items were opened or prepared, but they were not opened or prepared today (10/14/2021). CDI - PIC voluntarily discarded the food items and will develop a date marking system for all ready-to-eat food products. Facility did

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 handling food items with a wrist watch on.

4-901.11 Equipment and Utensils, Air-Drying Required Observed 4 plastic containers wet stacked above 3-compartment sink. Stack equipment and utensils to allow them to properly air-dry.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed meat saw dirty at 1:00 p.m. Ambient air temperature of room is 62F. Production stopped by 9:30 a.m. After discussion with PIC, it was determined that saw would not be cleaned until 2:30 pm at the earliest when next employee clocks in and some days not until 4:30 pm. CDI- PIC was coached on cleaning frequency parameters due to ambient air temperature and saw was placed to not be used for any production until properly rinsed/washed/sanitized.

Observed light meat splatter on edges of white styrofoam plates stored near prep sink. Be observant of contamination and exposure of single use and single service articles during food preparation. 4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the meat grinder. CDI-The unit was broken down to be rewashed, rinsed, and sanitized. REPEAT. *Huge improvement on cleaning and sanitizing equipment. The trays and meat tenderizer blades were properly cleaned today. Points reduced today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large push cart with empty boxes stored ontop sitting in front of the hand wash sink. CDI-The cart was moved to another location to allow access to the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat tenderizer blades, and several knives with food buildup. CDI-All items were brought back to the 3-compartment sink. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead fly in the meat display case. CDI-The employee cleaned the case.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves to the cutting boards. Have resurfaced or replaced.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed market manager unable to locate or list the 5 symptoms on the employee health policy. CDI-Went over the 5 symptoms with the market manager and discussed posting the employee health policy.

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 market manager not properly wash hand upon entering into the department. CDI-Stopped the manager before gloves were donned and instructed the manager to wash hands. The manager washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the meat grinder and the outside of one of the black containers stored on the clean equipment rack. CDI-The grinder was broken down and the container was moved to be brought back to the 3-compartment sink to be washed, rinsed and sanitized. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY A THIN PROBED THERMOMETER HAS BEEN PURCHASED.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup to the door frames of the meat and seafood display cases. Have cleaned. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed buildup on several of the black containers that were stored on the clean equipment rack. CDI-The containers with buildup were pulled and placed at the 3-compartment sink for proper washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat display case holding food product above 41F. The meat manager had been working on setting up the unit during the start of the inspection and had the glass doors propped open which could have caused temperatures to rise. CDI-All items were brought back to the walk in cooler for rapid cooling. REPEAT.

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 door frames of the seafood display case. Have cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle reading less than 100 ppm QAC during inspection. CDI: Bottle emptied and refilled with sanitizer reading between 200 and 400 ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed andouille sausage at 42F and ground beef at 45F in retail display case. CDI: Both products returned to back of facility for cooling and repacking.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fatback and cured raw country ham stored over top of ready to eat hams in retail display case. CDI: Storage order rearranged to place raw foods beneath ready to eat foods.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scraper stored in space between utensil holding container and prep table. CDI: Utensil removed and placed in a clean storage area.

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 a tray of oysters in the walk in cooler without a tag- cdi staff had the tag on them and placed it on the oyster tray. Observed 3 recent tags in the tag binder that did not have the sold/discard date recorded- cdi Manager knew when he discarded them and recorded this on the tags for storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat on the cuber and on multiple meat trays that were stored as clean from last night- cdi manager moved them all to the dirty side to be rewashed. Highly recommend soaking cuber blades in oil and then W,R,S in the mornng.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed the string used to wrap meat with some meat debris on it- recommend putting this spool into a container where the string can be dispensed so it is protected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some build up on display cases sliding doors and their handles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed food debris in meat grinder that was cleaned the previous night. Needs to be re-cleaned. CDI- Employee stated he would begin to break down equipment and clean it. -1.5pt-

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 chicken kabobs cooling in front display case at 51F, employee stated those were just prepped. CDI- Chicken kabobs were taken to the walk-in to cool, was at 46F at the end of inspection. -0.5pt-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of brownies stored on the floor in walk-in cooler. Needs to be removed. -0pt-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris collecting in the sliding door track on seafood display cooler. Clean display cooler case. Observed cleaning needed on table underneath cutting boards.

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 0pts- Observed ground pork at 47F in display case. Employee stated he just preped the item and placed it in the case. CDI- PIC moved item to walk in cooler to quickly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf 0.5pts- Observed a thin probe thermometer not yet out of the package. CDI- Employee removed the thin probe thermometer from the package upon request from EHS.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT 0.5pts- Observed fan covers with dust debris and minor food debris build up on display cases and the bottoms of prep tables. Clean as needed to prevent build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee drinks stored on the side table of the wrapper used to wrap packaged meat. Store on a low shelf away from food prep areas. -1-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored over raw pork and raw chicken over raw corned beef in the display case. CDI - PIC rearranged storage order. -3- REPEAT

3-304.15 (B) & (C) Gloves, Use Limitations - C Cutting gloves shall only contact food or single use gloves when used to cover them on the outside. Observed meat market employees with cutting glove stored in the back pocket of the pants between uses. PIC states cutting glove is to be one the employee's person so that when a customer orders a sliced meat, the gloves are ready for immediate use. Either keep gloves on the wall-mounted drying hands or wrap in plastic to protect them until use. -0-

4-501.11 Maintain equipment in good repair. Observed steamer out of service. Either repair or replace. -0- REPEAT

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 condenser fan covers. Clean. REPEAT -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in the deli retail case stored over Andioulle sausage. CDI - PIC moved chicken away from sausage. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food on the floor of freezer. CDI - PIC moved these to shelf. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed unwrapped meat trays over cutting boards with meat present. CDI - PIC went through and discarded the affected trays. -0-

4-501.11 Maintain equipment in good repair. Observed broken steamer. Repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the vents over the working surfaces. Clean. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed meat grinder with dried meat present on blade and chute. CDI - PIC cleaned items in 3-comp sink. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several meat trays with meat debris present. Keep trays protected on shelf. CDI - PIC voluntarily discarded soiled trays. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink with trash can present to catch water dripping. Have sink repaired. CDI - PIC placed a service request for sink repair. -1-

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 debris under shelving in the walk in cooler and cleaning needed along the wall in the baseboard area in all restrooms. Clean vent covers in restrooms. -.5-

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 ability for FIFO for cooked ready to eat crab claws, cooked shrimp, crab cakes. Market manager has case tags with sell by date but no retention of date when product in returned to cooler for subsequent days sales, no true segregation for avoidance of combining different prep date products. CDI- discusses how to correctly retain dates over night and separate

3-501.13 Use approved thawing methods. Observed stuffing thawing in 76F running water.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee don gloves and proceed to handle ready-to-eat shrimp withoput washing hands. CDI- PIC voluntarily discarded shrimp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found one package of lamb on top of stack 48 F. CDI- PIC pulled pack and discarded.

3-501.13 Use approved thawing methods. Observed thawing submerged shrimp in container of water on pep sink drainboard. Thaw under running cold water.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed ground beef patties on packaging trays and whole beef on packaging trays stacked with ground beef on top. CDI- ground beef removed.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizwer bottle with weak (100 ppm quat) concentration at cutting table. CDI- emptied and refilled with 200 ppm quat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed machine oil in generic sprayer not labeled. Repeat from previous inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Found turkey burgers co-mingled with ground beef patties in floor case. CDI- PIC rearranged products appropriately.

7-102.11 Common Name-Working Containers - PF: Clearly label chemical containers as to contents. Found oil sprayer not labeled. Also water sprayer for misting fish not labeled.

3-203.12 Shellstock, Maintaining Identification - PF: Make sure to mark retained shellstock tags with date last product from batch was sold or discarded.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Properly clean utensils and equipment after use. Found knives stored as clean with dried residue attached to blades. CDI- returned to cleaning process.