HARRIS TEETER #416 MEAT/SEAFOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged raw chicken wings and packaged raw bacon in grab n go case with temperatures above 41F. PIC stated that they had been prepped a couple hours prior and should have been taken to cool down before being put in grab n go case to cold hold. Observed cooked salmon in grab n go case with temperatures above 41F with that section of case holding at 52F. Observed cooked shrimp, crab legs and raw salmon in island cooler with temperatures above 41F. PIC stated that these items were “overstacked” in unit and not keeping cold enough. All other cases and sections holding at 41F or below. CDI: PIC took raw chicken wings, raw bacon and raw salmon filets to WIC to cool down. Cooked salmon, cooked shrimp and cooked crab legs voluntarily discarded by PIC. PIC stated they will not use this section of casing until repairs are made. Verification visit required to follow-up on cold holding repairs to grab n go case to ensure food is being held at 41F or below. 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 .

4-501.11 Maintain equipment in good repair. Observed section of grab n go case holding temperature of 52F based on EHS thermometer reading. PIC stated that they will have the case services to ensure it is functioning properly. EHS to follow up with facility to verify repairs and functionality of case.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at handwashing sink behind meat display. CDI - PIC stocked paper towels. - 1 -

3-203.12 (B) Ensuring that SHELLSTOCK from one tagged or labeled container are not COMMINGLED with SHELLSTOCK from another container with different CERTIFICATION NUMBERS; different harvest dates; or different growing areas as identified on the tag or label before being ordered by the CONSUMER. Observed bags of clams and bags of mussels stored in direct contact with no barrier in display case. CDI- PIC placed barrier in between batches of shell stock.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed feeder for sausage grinder with oily red/orange food residue on food contact surface. CDI - PIC placed feeder in 3 comp sink to soak then wash, rinse, and sanitize. 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 TCS foods in beef/chicken display case above 41F, see temperature chart. PIC was able to look at records and saw that case went into defrost cycle at 10:30am. Observed chicken cordon blue, chicken breasts, and salmon filet in grab and go units above 41F, see temperature chart. CDI- PIC put all TCS foods in beef/chicken display case above 41F into the WIC to ensure rapid cooling. PIC voluntarily discarded chicken cordon blues and salmon filet. 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 (A), (B), (C ) Use approved thawing methods. Pf Observed lobster tails thawing in prep sink above 41F, see temperature chart. CDI- PIC moved lobster tails to WIC for rapid cooling.

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 trays stored above sausage grinder with food debris on sides. CDI- PIC voluntarily discarded dirty trays.

4-501.11 Maintain equipment in good repair. Observed one sliding door on display case for chicken and beef in disrepair with water in between the panels of glass. Repair 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 and outside of WIC door in need of cleaning due to buildup. Clean.

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 no current shellstock tags stored raw clams and raw oysters in display case. CDI- PIC voluntarily discarded clams and oysters. -todays violation is different than violation noted under same code during last inspection, therefore it is not a repeat and points have not been escalated-

4-501.11 Maintain equipment in good repair. Observed two sliding doors on display case for chicken and beef in disrepair, one with water in between the panels of glass and one with duct tape. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. 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 not in chronological order in notebook. Observed tags go from June 2024 to May 2024 on next page. CDI- PIC reordered shell stock tags to be in chronological order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed band saw stored as clean with raw meat debris stuck on food contact portion of blade. CDI- PIC broke down band saw and W/R/S parts and machine. 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 salmon filets from 8/23 in grab and go case above 41F, see temperature chart. CDI- PIC voluntarily discarded salmon filets. 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 .

4-601.11(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 buildup on sliding doors of display cases. Clean and increase cleaning frequency to maintain clean.

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 floor of walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 raw ground beef stored over raw pork in walk in cooler. CDI- box moved, no longer over pork. Note: EHS observed proper storage throughout cooler, PIC stated this box must of been accidentally slid over. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs and plastic containers wet stacked on clean equipment/dish shelving.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a box of frozen shrimp sitting on prep countertop during the inspection. Box remained on counter top throughout inspection, when asked employee stated shrimp is thawing out and employee processing shrimp had taken a break. CDI- shrimp removed from box, thawed under refrigeration in the walk in cooler. 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 packages of ROP Tuna with label indicating that tuna shall be removed from ROP prior to thawing under refrigeration, these packages of tuna were thawed inside the ROP package in the walk in cooler. CDI- EHS discussed thawing methods with PIC Scott, packages were opened during inspection, no signs of contamination/adulteration of food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working in meat department with wrist watch on.

4-501.11 Maintain equipment in good repair. Observed one handle at the glass display case with damage, peeling from door frame. 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 sliding door tracks with significant buildup, in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch stored in walk in cooler.

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 holding above 41F in seafood display case, see temperature chart. EHS found all other products holding at proper temperature, display case ambient temperature ranging from 36-39F. Through discussion with PIC, EHS found that salmon was just cut within the last 20-30 minutes and put directly into case. CDI- salmon removed from display case, brought to walk in cooler to rapidly cool before placed into display case for holding. EHS spent time discussing cutting/cooling process with meat manager during inspection.

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 generic spray bottle in walk in cooler for water with no label, PIC stated this is water for misting seafood. Observed the same type of generic bottles with no label stored near chemicals and on prep tables, PIC stated these bottles are food grade oil for the band saws and cutting equipment. Ensure these bottles are labeled. REPEAT.

4-501.11 Maintain equipment in good repair. Observed one handle at the glass display case with damage, peeling from door frame.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near back door. CDI- paper towels provided.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed crab meat thawing out in running water that was >70F (water at 78F when tested). Facility was using cold water from tap, cold water may not be cold enough due to increase temperature of groundwater during summer months. CDI- thawed in walk in cooler.

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 generic spray bottles with no label during inspection. One bottle stored in walk in cooler, employee stated this is distilled water for misting seafood. EHS observed another generic bottle unlabeled, stored with chemicals, employee stated this is mineral oil for wiping down cutting machines.

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 meat trays stored on the ground near back door.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee washing hands and turning faucet off with bare hands. CDI- EHS intervened, discussed proper handwashing with employee and referenced the instructional hand washing sign at handsink. Employee rewashed hands, proper handwashing was observed by end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of shrimp on the floor in the walk in freezer. CDI- PIC placed boxes on shelving during inspection.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed packages of raw salmon stored on bottom row of customer grab and go area, below raw beef. Through conversation with employee, stated that this is a promotion for the salmon and corporate has instructed store to place salmon in this area. CDI- salmon relocated, no longer under raw beef products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products in the meat display case holding above 41F, see temperature chart. Through conversation with employee, stated the process is to cut meat in the morning and place directly into display case. CDI- all products above 41F were placed onto speed racks and rolled into the walk in cooler for rapid cooling, will place in display case once products have been cooled to 41F or below. Employee stated for now on he will cut in the morning, place in walk in cooler to cool down and then transfer to display case.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a TV remote (used for TV displaying promotions behind case) stored inside a single service container behind the display case.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed packaged ground beef stored directly on unpackaged ground beef. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, tuna, salmon, shrimps, burger, beef, pork, ground beef, cold holding in the display at temperatures above 41F. CDI. PIC voluntarily discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed display case unable to hold food at 41F and below. CDI. Unit was fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon, tuna, burger, meat, chicken cold holding at temperatures above 41F. CDI. PIC took it back to the cooler and indicated that it was made two hours ago.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a container of cleaner stored on prep table. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed buil up in the micro wave.. Needs to be cleaned.

2-102.12 Certified Food Protection Manager - C Meat/seafood manager's certification lapsed, however, a store manager was certified and on location. 0 pts

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spray bottle of water in the WIC used to spray seafood. Bottled was labeled by the PIC (person in charge) 0 pts

4-602.13 Nonfood Contact Surfaces - C Observed build up in the meat display sliding door tracks. Repeat 1 pt

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee water bottle on the side table next to utensils. Repeat 1 pt

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink on prep table.

Repeat Violation. 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 tags with missing dates of when last shellstock was sold. CID- Date mark system for tags were stickers that fall off easily, spoke with PIC about using a sharpie to write date on tags of when last shellstock was used.

General Comment. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Observed piece of sausage grinder being stored as clean with dried food debris. CDI- Item was removed to be rewashed.

General Comment. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - In walk in cooler, observed items opened not date marked: spinach & feta mix, broccoli & cheese mix and wild rice. CDI- Food employee knew when items were opened and items were date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed mineral oil not labeled. CDI- Bottle was labeled. 7-201.11 Store toxic materials to avoid contamination. -P -Observed mineral oil being stored directly in front of uncovered trays. CDI- Bottle of mineral oil was removed.

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 tags with missing dates of when last shellstock was sold but observed all tags from current month with recorded dates. CDI-through education.

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 mussels and oysters out for display with no tags. CDI-Employee stated box just opened and retrieved tags. Also observed tags missing from shellstock sold since Decemeber 9. Ensure tags are kept for 90 days.

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 packer, trays and dust build up on fan covers.

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 Facility uses a sticker to record day of last shellstock sold. Observed faded dates on some stickers on tags. Write in date if sticker is faded.

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 and meat packing machine.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on two cubers stored as clean. CDI-taken to be re-washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dried blood from swinging doors to walk in cooler.

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 recorded dates of last shellstock sold missing on some retained tags from a month ago and tags not stored in chronological order. Tags from current month stored in order with recorded dates. Also observed no tag stored with loose clam shellstock on display. CDI-tag placed with product. REPEAT.

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 recorded dates of last shellstock sold missing on some retained tags. Verification required.