SAMS CLUB #6348 SEAFOOD

5-205.15 Maintain a plumbing system in good repair. Observed 3 comp sink in seafood prep room not operational due to malfunctioning nozzle. Seafood department is temporarily using meat market area 3 compartment sink and EHS observed technician attempting repair to sink during inspection. (-0)

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 wall-mounted container for storage of test strips with food debris and dark residue. Clean at earliest opportunity and maintain so employees hands are not contaminated in the ware-washing process. (-0.5)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on ground surrounding compactor. Increased cleaning frequency to remove debris between chute and compactor is advised. (-0)

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 dark residue on floor inside prep room. Deep cleaning is needed. (-0.5)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no usable test kit for quat sanitizer in the department. CDI- PIC to temporarily borrow from other departments and procure their own strips at earliest opportunity. (-0.5)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at hand sink 2. CDI- PIC restocks soap dispenser. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp on ice in display case with top of pile at 45F. Shrimp pile should be agitated regularly to maintain proper cold holding temperatures when stored on ice. CDI- PIC agitates shrimp so entire pile is 41F and below. REPEAT. (-3) 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 .

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 pile of paper trash on floor inside serving area at display case. EHS advises the PIC to remove trash from the service area too large for the trash can at earliest opportunity. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp on top of ice bed in display case at 43F. CDI- Shrimp immediately drops to 40F when tossed. PIC is encouraged to regularly agitate shrimp and monitor cold holding temperatures. (-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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw scallops stored in bowls in display case with undrained ice.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed mop bucket stored in front of seafood/sushi prep room hand sink. CDI - Obstruction removed. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed employee placing ready to eat crab sticks inside cardboard box. CDI - EHS intervened, educated and food voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed sushi party platter registering at 48 F at grab & go unit. Product placed into unit at start of inspection. CDI - Food relocated to walk-in freezer and vented to allow cooling towards < 41 F. -0- 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.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed seafood/sushi prep room prep sink detached from wall, in need of re-caulking/re-attachment.. -0.5-

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. Observed box of raw ahi tuna stored on top of container holding ready-to-eat crab salad on shelving unit inside walk-in cooler. CDI - EHS educated and storage order corrected.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed pork and chicken dumplings with expired dates (11/11 & 11/13). CDI - PIC voluntarily discarded items.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice building up on vent and thermometer inside sushi reach-in unit. Also observed prep room prep sink detached from wall, in need of re-caulking.***No escalation on points due to different area observed. PIC placed work order for repairs during today’s inspection.

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed hot H2O faucet handle leaks when turned on at sushi prep sink. r PIC placed work order for repairs during today’s inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed trash can and stacked empty boxes stored in front of seafood/sushi prep room hand sink. CDI - Obstructions removed.

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 sanitizer at 3-compartment sink reading at a concentration of 0 ppm quaternary solution. Discovered that the solution was soap and water mixture. No active dishwashing observed. CDI - PIC remade sanitizer from wall dispenser and concentration now reading 200 ppm.

REPEAT: 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 TCS foods > 41°F at seafood display case. Refer to temperature log. Foods were over filled with no direct contact to cold holding elements. Foods below were observed at < 40 F. CDI - Products found > 41 F removed and voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x2 large flies during today’s inspection. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed x1 dead fly inside of sushi reach-in unit. CDI - PIC removed.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers present at sushi make unit. CDI - PIC removed for proper washing.

4-501.11 Maintain equipment in good repair. Observed ice building up on floor entrance of walk-in freezer. Observed detached FRP wall panel behind prep counter inside seafood/sushi prep room. Repairs needed.

5-205.15 Maintain a plumbing system in good repair. Observed hot H2O faucet handle leaks when turned on at sushi prep sink. Repairs needed.

REPEAT: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC and employees unaware of the reporting requirement for Non-Typhoidal Salmonella. EHS had emailed guidance on Employee Health Policy on previous inspections. CDI - EHS educated and re-sent information regarding 2017 Employee Health Policy change to email on file and additional email address provided during today’s inspection. 10-DAY VERIFICATION REQUIRED TO ASSESS COMPLIANCE WITH EMPLOYEE HEALTH POLICY GUIDANCE.

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 various TCS foods > 41°F at display grab & go case. Refer to temperature log. Foods were put into WIF for 15 minutes and then brought out to grab & go case at start of inspection. CDI - Products taken back to freezer to cool down to < 41°F. Items dropped to 40°F after 15 minutes.

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 several unlabeled squeeze bottles at sushi prep table.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. EHS had emailed guidance on Employee Health Policy on previous inspection. CDI - EHS educated and provided information regarding 2017 Employee Health Policy change to email on file and additional email address provided during today’s inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sweater stored with single service to-go containers in seafood prep room. CDI - Sweater removed to designated area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to email address on file.

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 sushi attendants preparing sushi rolls in ambient temperatures and immediately place products onto grab & go sushi case. Observed several sushi products above 41 F at the same display case. Those products were also made prior to EHS arrival. Other sushi products made day prior were at < 41 F. CDI - All products made this morning were taken to walk-in freezer to quickly cool down to 41 F. EHS observed temperatures drop < 41 F after 15 minutes.

4-501.11 Maintain equipment in good repair. Observed ice building up on top shelving and floor inside walk-in freezer. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed several sushi platters and tuna roll in grab n go case at 44F and 49F. CDI - All items placed into freezer for cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink water turned off due to small leak at water line. CDI - PIC turned on hand sink and and placed small container underneath to catch water. Maintenance request submitted for hand sink. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of sushi stacked 2 high in display case at 43F. PIC stated he just transferred items to being 2 high. All other items in unit reading 40F or below. PIC moved items to walk in cooler to rapidly cool. - 0 -

5-205.15 Maintain a plumbing system in good repair. Observed small leak in water line at hand sink. CDI - PIC submitted maintenance request during inspection. - 0 -

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 cooked shrimp in display case not date marked. PIC states they only hold shrimp for four days, and just put shrimp in this morning. CDI - Date was marked on edge of display cooler with expo marker. - 1.5 -

7-201.11 Store toxic materials to avoid contamination. -P Observed container holding chemicals stored on the floor underneath prep sink. CDI - Chemicals were moved to a shelf, away from any possible contamination. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of crab salad and a container of tiger shrimp sitting on a table in Cold-holding market area stored above 41 F. Temperature room was 43 F. Employees were not actively working on product. Product was on table since this morning at 7 am. CDI- Manager voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in sushi "grab and go" case (tuna, crabmeat, cream cheese) that were greater than 41 F. It was determined that items are being made this morning, placed in walk-in freezer to cool, then brought out to display case. Items are not left in cooler long enough to cool. CDI- Items were placed in walk-in freezer and allowed to chill to 41 F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sushi containers recorded at temp. greater than 41F (see chart). After discussion it was determied that products were made earlier this morning, placed in WIC with cover on to cool for 30 mins. and then brought to grab and go cooler for holding. CDI- Covers removed and products brought to WIC for rapid cooling. PIC will also put a work order in for unit to assure it can hold at 41F OR below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf No begin/end times observed for sushi rice. No TPHC paperwork observed as well. VR to check paperwork. Begin/end times added. REPEAT.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Begin and end times not recorded for sushi rice. CDI- Recorded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Sushi rolls cooling in reach in coolers. CDI- Moved to WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the rice sitting on the counter being used, holding at 98F. Explained that the product either needs to be kept under temperature control (45F or 135F) or under Time as a Public Health Control (TPHC). CDI-Paperwork was provided for the rice to be kept on time, and a time sticker of when the product was brought out and discarded was written. Product can only be kept out of temperature for 4 hours before having to be discarded.

Observed a food employee pick up item that dropped on floor then begin to put on new gloves without washing their hands. Observed employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

Separate raw animal food from ready to eat food. Observed raw fish stored directly next to flavored butter in display case. CDI, operator provided divider.

Observed staff not providing required logs as stated by HACCP SOP for record keeping on sushi rice. This includes the ph record keeping requirement. CDI, operator voluntarily discarded sushi prepared today.