HARRIS TEETER #305 MEAT/SEAFOOD

4-501.11 Maintain equipment in good repair. Observed water pooling between glass panes of seafood display unit. Replace - 0.5 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quaternary ammonia sanitizer at meat department 3 compartment sink. A verification will be conducted within 10 days to verify possession of test kit. - 0.5 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container in handwashing sink by hallway door and used gloves in handwashing sink by WIC. CDI - PIC removed items from sinks. - 1 -

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/soil debris accumulating on tracks of meat/seafood displays. - 0.5 -

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between cutting board and seafood display cooler. Store all in use utensils on a clean portion of the prep surface or in a designated holder. CDI - Knife was removed from area. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two trays of chicken wings in meat display above 41F. All other items were within temperature parameters. CDI - PIC placed trays in WIC for rapid cooling. - 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 .

4-501.11 Maintain equipment in good repair. Observed trim/handle on sliding seafood display door in disrepair.

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/soil debris accumulating on tracks of meat/seafood displays.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed cutting utensil stored between prep table and knife storage. Store utensils on a clean surface between uses. - 0.5 -

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 crab stuffed and marinated salmon in seafood display cooling. PIC stated items were prepared within the hour. CDI - Items were removed to WIC to finish cooling. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed door at meat display cooler was off the track. Maintain equipment to provide for easy use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cut meat stored on prep table at 45F. PIC stated that the meat is there and supposed to be discarded. CDI - Meat was removed.

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 large amounts of debris in cracks and crevices of meat display case, especially between the sliding doors. Reach in display case in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink. CDI - Paper towels were added to the hand sink.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above raw fish inside the WIC. CDI - Storage order was rearranged.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no label. CDI - PIC added label.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife and scissors stored in crevice of prep table. CDI - Utensils were removed to be w/r/s.

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 spray bottle of food grade oil in the walk-in cooler without a label. CDI- PIC labeled bottle at time of visit. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer container not dispensing sanitizer at the 3 comp sink. CDI: container was switched out to another one that is now dispensing a concentration of 150ppm. Observed quat sanitizer spray bottles at 0ppm. CDI: spray bottles refilled with concentration of 150ppm. -1.5-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility has a clean up kit with instructions on how to use it to clean up spills, but are missing some parts for a written procedure. CDI: EHS discussed with PIC and emailed a copy of cleanup procedures. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed marinating sauces stored on a cart in the cold room at 51F. Per manufacturing instructions, sauces are to be refrigerated after opening. Employee stated the sauces were just opened this morning about an hour ago. CDI: sauces were stored in the walk in cooler REPEAT VIOLATION -1.5-

2-301.15 Only wash hands in handwashing sink. -PF Observed an employee rinse hands off in the 3 compartment sink during inspection. CDI- PIC addressed handwashing issue with employee, proper handwashing was observed by the end of the 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 a metal sheet of oysters in the display case with no shellstock tag. Employee was unable to locate tag. Through discussion, facility was marking expiration date on shell stock tags, rather than marking the date the last shellstock is sold. CDI- EHS discussed marking tags with last sold date, emphasized the importance of keeping shellstock tags with any shellstock. Employee voluntarily discarded all oysters missing a tag.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat cuber and parts of the meat grinder stored in the walk in as clean with visible residue. CDI- cleaning procedures discussed, equipment was taken to 3 compartment sink for thorough cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of salmon holding at 52F in ice display area. Packages were only halfway covered with ice. CDI- ice moved so salmon was completely covered with ice for rapid cooling.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer sitting on top of packaged food products while employee was restocking the area. CDI- EHS explained potential contamination, bottle relocated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water leaking from condenser dripping near ready to eat crab cakes in the display case. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple white tubs wet stacked near hand sink adjacent to the 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 food debris on single service articles above meat cuber and small grinder. REPEAT.

4-501.11 Maintain equipment in good repair. Observed plastic shielding piece to meat grinder broken. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board surface behind leftmost seafood display case with deep grooves and staining, resurface or replace to ensure proper cleaning and sanitization.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris buildup in meat display case, near sliding doors. Observed cabinets underneath display case with significant residue, cabinets were not being used for any storage. Ensure cleaning to avoid buildup. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed wall damage inside walk in cooler to the right side. Observed metal shielding to hand sink nearest to the display case beginning to break from the sink base.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of spice mix without lid stored on meat packing machine. CDI - PIC found lid and replaced. -0 points-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use meat trays stored on shelving with residues and build up. Protect single use articles from splash, dust, and other sources of contamination. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of residues and food splash on meat display case, sliding doors, and on meat packing machine. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed consistent drip of water from meat case lighting onto meat products being stored below. Observed uncovered raw chicken making contact with shelving in walk in cooler. Food must be protected from sources of contamination when in storage. -REPEAT- -1 point-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy soil and residue build up in gaskets of meat case, residue on glass of meat case, and meat residue on doors to walk in cooler. Recommend more thorough and higher frequency of cleaning. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled sausage grinder and cuber stored as clean. CDI - both returned to be washed, rinsed, sanitized.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle of liquid stored to the right of the hand sink. PIC stated it was water. Also observed spray bottle of liquid labeled as being sanitizer but holding a product that did not test as sanitizer and appeared to be cleaner (citrus scent observed). CDI - both bottles removed, refilled, and labeled.

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 crab dip and crab rolls stored in grab and go case. Neither measured 41F or below. Both were in closed clam shell cases and had been placed there about an hour earlier. PIC stated that they were typically mixed, assembled, and put into grab and go without cooling first in walk in cooler. CDI - PIC removed items and placed into walk in cooler to finish cooling before replacing into case.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed meats and seafoods in display cases were displayed uncovered but above the items the lights and shields had iced over and were dripping onto the food items. PIC removed all food and called for repair person to come and de-ice cases.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed plastic shields above items in meat and seafood cases were soiled with food debris. Observed circular Toledo meat cart interior was soiled with old labels and food debris. Observed doors to meat and seafood cases were soiled. During inspection the PIC had these items corrected. PIC plans to increase cleaning frequency.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed RTE Crab cakes in contact with raw shrimp and stored on soiled equipment in display case. Observed raw salmon also stored on soiled equipment in display case. CDI - PIC Voluntarily discarded.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use meat trays with with visible blood and meat product stored on top shelf. Trays were discarded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed tracks of food display case with buildup of debris and food residues.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front portion of sausages holding at 43F, as well as lobster salad overstacked in front grab and go case holding at 43F. CDI: Sausages pulled back from heat source at front of case, and lobster salad sent to walk in unit for proper cooling to 41F.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat trays with meat splatter on them. 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 shellstock tags from December missing from organized book with the remainder of tags. PIC was unsure of what couldve happened to them. PIC stated that on average, 12 bags wouldve been sold in the month of December. CDI: PIC located some of the tags and placed them into bag with the remainder of tags. Points not deducted due to superior organization and dating of all other tags.

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 knife stored in space between cutting surface and display case. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat trays with meat splatter on them. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw cured pork/fatback stored over ready to eat hams and turkey in retail grab and go case. Observed marinade stored beneath raw meat in walk in cooler. CDI: Storage order corrected.

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 two scrapers stored in space between prep surface and utensil box.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service meat trays with meat splatter on them from spray cleaning procedure.

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 recontaminate hands by closing Faucet with bare hands, without using a barrier. CDI, food employee corrected by instruction. Food employee washed hands.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on salmon. CDI, Consumer advisory provided and posted.

3-501.13 Use approved thawing methods. Observed fish thawing in sink, not under running water.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of gloves stored on prep table butted up against hand sink within splash zone. (provide splash guard or move table 1 foot away from sink).

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 Tags are not dated with date the last shellstock was used. Discussed with PIC. They only have 2 tags thus far and will date for future shellstock.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of cleaner stored on white board where seafood is removed from case for packaging. Relocated bottle to designated area.

l4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thick probe, analog thermometer on site. PIC located a thin probe digital themometer and brought to department for use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Department could not locate test strips. Test strips from a neighboring department will be used until chemical company can provide.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee beverage on counter next to single service items and microwave. Relocated to designated area.