HARRIS TEETER #3 MEAT/SEAFOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab cakes, shrimp, and scallops in right side of seafood display above 41F. CDI - Items were moved to WIC for rapid cooling. All other items in seafood display observed below 41F. - 1.5 - 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 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. Frozen tuna in WIC thawing without a slit in package. CDI - PIC vented packaging at time of 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 significant number of shell stock tags with missing or illegible date marks. A verification will occur within 10 days to check improvement of tag dating. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed crab legs, shrimp, and scallops in seafood display above 41F. CDI - Items were moved to WIC for rapid cooling. All other items in seafood display observed below 41F. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed two team members wash their hands and turn the faucets off with their bare hands. CDI- Team members were educated on proper hand washing without recontamination.

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 salon and white fish in the case temping at 54.6 and 49.6 respectively . CDI- Items were moved walk in cooler due to them recently being prepped.

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: http://meck.co/FoodSafety 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 . Salmon and white fish cut and cooling in display cooler. CDI- Brought to WIC for proper cooling.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . Per PIC meat grinder was cleaned once at the end of the day. Clean at least every 4 hours with a full and thorough breakdown and wash, rinse, and sanitize. CDI- PIC will implement.

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: http://meck.co/FoodSafety 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 . Burger and steak cut and cooling in display cooler. CDI- Brought to WIC for proper cooling.

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. Frozen salmon in WIC thawing without a slit in package. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Frozen seafood thawing in prep sink in sitting water. Water must be running. CDI- Sink drained and water turned on.

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 at the customer grab n go case at 42-46F. CDI: items rewrapped and placed in the walk in cooler to quickly cool down to 41F or below. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cheddar burgers in the display case that had no change in temperature over 20 minutes. Burgers were placed in the case to cool after they were prepped. CDI - Burgers were taken to WIC to cool quickly. Observed raw salmon in grab and go case at 46F. Salmon was prepped at 10:30 and placed in grab and go case to cool. CDI - PIC took salmon to WIC to cool down. EHS discussed cooling food in WIC before placing in display or grab and go units. -1.5 points

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: http://meck.co/FoodSafety 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 cheddar burgers and raw salmon not properly cooled back town to 41F or below before placing items in customer grab and go cooler. CDI-PIC relocated items to walk in cooler and freezer to be rapidly cooled. 0.5 points

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. -C Observed single-use meat trays stored unprotected on shelf with fresh meat debris. CDI - PIC discarded trays. EHS discussed keeping trays covered to prevent contamination. -0 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside components of the sausage grinder and the tube chute with dried sausage residue. CDI-REHS relocated equipment to 3 compartment sink to be properly washed and sanitized.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed RTE shrimp cocktail and imitation crab meat cooling in customer grab and go cooler. PIC stated that products were prepared at 11:30am and placed into the grab and go cooler instead of the walk in cooler. CDI-PIC relocated items to the walk in cooler and freezer to rapidly cool back to 41F or below.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed recently prepared RTE shrimp and imitation crab not properly cooled back town to 41F or below before placing items in customer grab and go cooler. CDI-PIC relocated items to walk in cooler and freezer to be rapidly cooled.

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 wash hands and cut off faucet with bare hands. CDI- employee was trained on proper hand washing. Employee rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 11 containers of 2-count crab cakes that were above 41 F. PIC stated that items were left in unit overnight. CDI- Items were denatured and discarded into trash.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards at prep stations. 4-101.19 Nonfood-Contact Surfaces - C Replace rusty meat paper dispenser at display case cooler. PIC stated that items has been ordered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from corners of door rails at display case cooler.

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. Clean floors in corners and other hard-to-reach places.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shirmp, scallops, raw shrimp, and lobster held in display case cooler above 41 F. Items were in cooler for an hour according to employee. CDI- Items were placed in walk-in cooler and allowed to chill.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards at display case cooler. 4-101.19 Nonfood-Contact Surfaces - C Replace rusty paper holder/dispenser at display case cooler. 4-501.11 Maintain equipment in good repair. Repair broken handles on display case cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from exterior of wrapping machine in market area. Clean exterior of cooler doors in market area. Clean shelving in meat case along market aisle.

3-501.13 Use approved thawing methods. Observed packages of chicken wings thawing in 3-comp sink were packages were not submerged in water and water was not agitating. CDI- Items were submerged and water was turned on to provide agitation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean interior of cabinets underneath display case coolers at front counter. Clean exterior of equiment and vat sinks in market area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items such as salmon, haddock, cooked shrimp, and imitation crab meat that were all stored above 41 F. CDI- Items were taken to walk-in cooler to properly cool.

4-501.12 Cutting Surfaces - C Replace/resurface cutting boards near front counter. Boards have deep grooves in them.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed dried debris on extrerior of wrapping machine and cabinets.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed missing closure mechanism and safety knob on saw wheel in market area. Repair man showed up during inspection. He will attempt to repair by the end of the day. 4-501.12 Cutting Surfaces - C Surface boards such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced. Observed deep grooves in cutting boards used to cut seafood.

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 exterior of patty maker and wrapping maching.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards no longer effectively cleaned, observed cutting boards with deep cuts and dark stains. Resurface or replace.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 sec, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using barrier. Observed food employee wash hands in total for less than 15 seconds. CDI, Food employees corrected by instruction, food employees washed hands correctly.

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 with dried (brown) meat residue on sides.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution with water at 67F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken sitting on counter at 50F (see chart). CDI- Product taken to WIC to cool down (chart).

3-501.13 Use approved thawing methods. Snapper package stated remove from package when thawing but fish was thawing in package. Remove from package or cut slit in package when thawin vaccum-packaged fish. CDI- PIC will do so in future.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have minor scars. Monitor and replace/resurface when scarrs become deep.

3-201.11(F) Packages must have safe handling instructions as required by law. Observed several packages with no safe handling instructions. CDI by employee relabeling with correct label.

2-302.12 shellstock tags must be dated with the date that the last item from the package was sold. Observed only one shellstock tag with a date of last sale. VERIFICATION REQUIRED.

Observed residue buildup on door. 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.