COSTCO #359 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house-cut meat products above 41F in the troughs while said to be cold holding. The ambient temperature recorded was 34F but the TCS items were above 41F (see temp log). The items on the first layer directly on the wire rack were temping at 41F and below. The likely cause of non-compliant cold holding would be how high the items were stacked. PIC stated that the items were placed in the troughs around 9am. -CDI- PIC placed the necessary items in the WIC to be cooled back down to 41F. (1.5 pts) 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a QUAT solution at 0ppm. -CDI- Solution was replaced. (0 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed both sanitizer buckets with wiping cloths stored in them at 0ppm. Replace sanitizer with properly concentrated solution. (0.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in the grab and go cases dog hat were above 41F while said to be cold holding. PIC stated that the unit had just been in defrost mode for 30-40mins. The chart that was shown to the EHS displayed that the unit had not reached above 40F for longer than 15 minutes. PIC is not sure how long the food items had been out of temp. EHS recorded an ambient temperature of 37F for the case. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts) 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 pooled water caused by clogged strainer under the 3 compartment sink. Increase cleaning frequency of the strainer to reduce the amount of pooled water that is accumulated on the floors. (0 pts)

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 two cases of raw ground turkey stored above raw pork. PIC stated frequent checks are done during walk-throughs and they will document the incident. CDI - PIC moved ground pork to proper storage area. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in use utensils held in a sleeve being stored on the handle of a trash can. PIC stated this is not where the utensils should be stored. CDI - PIC moved utensils to three compartment sink to be wash, rinsed, and sanitized. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer concentrations in sanitizer buckets at 0ppm. CDI- PIC changed bag of sanitizer and re-filled all sanitizer buckets. Sanitizer was observed at correct concentration.

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 above cut pork chops in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 unlabeled spray bottle of unknown substance stored under prep table. PIC identified contents to be mineral oil. Label all working containers of oils. -REPEAT- -1 point-

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 food grade mineral oil without label. Label.

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 ceiling vent with build up of dust. Clean.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in quat sanitizer at 75 ppm. CDI - PIC replaced sanitizer at adequate concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed roasts packaged yesterday in WIC at 44 - 45 F. CDI - PIC voluntarily discarded food. 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 (A), (B), (C ) Use approved thawing methods. -Pf. Observed employee thawing lobster tails under running water. Cold water was temped at 84 F. EHS reminded PIC that water must be 70 F or below to thaw under running water. Thawing must be done in the cooler if cold water cannot reach 70 F or below. CDI - employee placed lobster tails in the cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink inaccessible. CDI: meat rack moved over to allow accessibility. -1-

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 no written cleanup procedures for vomit and diarrhea. CDI: PIC printed and posted during inspection. -0.5-

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 a couple different cuts of steak and a pack of raw shrimp at the customer grab n go units above 41F. Per PIC, units went into defrost and the unit temperature went up a couple degrees. EHS suggested during defrost, rotate the bottom layer to the top and vice versa. CDI: items were taken to the walk in cooler to quickly cool back down. REPEAT VIOLATION -3-

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 a couple packs of ribeye steaks above 41F. CDI: items brought to the walk in cooler to quickly cool. REPEAT VIOLATION -3-

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 employee health policy does not include nontyphoidal salmonella. Employee stated he was unaware of the sixth reportable disease. CDI: EHS discussed with PIC and emailed a copy of the updated reporting agreement to email on file. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a couple packs of steak at the grab n go casing above 41F. CDI: items were brought to the walk in cooler to quickly cool back down to 41F or below. Steaks were 40F by end of inspection. REPEAT VIOLATION -1.5- No points escalated due to improvement of cold holding from last inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloth quat sanitizer at 100-150ppm. Per manufacturing label quat sanitizer is to be 200ppm. CDI: buckets were refilled with new quat sanitizer. -0-

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed soiled cutting boards stored as clean. CDI - PIC took utensils to 3-compartment sink for proper W/S/R.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed various meat and seafood products stacked high at open display case. Refer to temperature log. Products were all cold holding above 41 F. CDI - PIC took products to WIC to bring temperatures down to 41 F. Observed 1x sockeye salmon in display grab & go at 50 F. CDI - PIC voluntarily discarded.

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 multiple packages of shrimp at display case unit above 41 F. Date label stated products were prepared on 7/21/21. PIC explained that once the product is prepped, it is wrapped and sent out to display case for cold holding. CDI - PIC took shrimp packages to WIC to allow ambient cooling to 41 F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed meat debris on belt of wrapping machine at the front of meat market.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in meat market was blocked by cart in market area. CDI-cart was removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a pallet of ground beef stored below a pallet of whole raw chicken in walk-in cooler. CDI- Pallet of ground beef was moved to another location where contamination could not occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some meat debris on belt of wrapping machine a the front of meat market.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink not measuring at proper concentration . 10 day verification required.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Verify backflow prevention device at canwash. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 quat sanitizer buckets used to store wiping cloths <50ppm . CDI: dumped and refilled to 200ppm concentration.

3-501.13 Use approved thawing methods. Observed scallops thawing in standing water at prep sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed debris on single service meat trays stored on shelves. Recommend only bringing out what is needed and protecting the remaining trays in plastic sleeves.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer in 2 buckets at 0ppm. CDI: changed out and corrected to 200ppm.

General Comment: 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 shellstock tags for mussels and clams out of order. CDI: by putting all tags in chrononological order by market manager.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink < 150ppm. CDI: corrected to 200ppm.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed quat sanitizer at < 150ppm in red bucket. CDI: corrected to 200ppm during inspection.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0.5 pts. - Observed some single service foam trays stored with food debris on shelf. CDI: trays discarded.

General Comment: 0 pts. - 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed some meat trays stored with cracks in meat department.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 0.5 pts. - Observed jackets, coats, and other personal items stored with service items for meat department at back storage area.

Repeat: 3 pts. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizing solution at 3-compartment sink reading 50ppm. CDI: corrected manually to 200ppm.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 0.5pts. Observed quat sanitizing solution in red buckets at 50ppm. CDI: corrected manually to 200ppm.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage underneath shelving at customer meat case display especially where raw poultry is stored.

Repeat: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer reading 50ppm at 3-comp sink and 0ppm in one of the red buckets. CDI: sanitizer dumped and refilled to 200ppm concentration at 3-comp sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed saw machine with some visible dried food debris. CDI: cleaned during 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 - Repeat - Observed shell stock tags not dated with sold date since August. Verification required by 10/27 to ensure compliance.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer reading 50 ppm at 3 compartment and 0 ppm in buckets. CDI- Sanitizer bag changed due to being empty. Sanitizer read 400 ppm.

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. - 0pts - Observed knife stored in sanitizer. CDI- Moved to be washed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pts - Observed single use trays with visible splash.

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 - .Shellstock tags are not being properly dated. Product is maintained in its original bag and wrapped for customer display. A new procedure must be established to ensure date of last use. Verification required by June 24th.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed salmon, steaks, tuna, chicken wings and other fish reading 46-53F. These items were stored in different cold holding units in customer display area. CDI- Product on display was voluntarily discarded. Units appear to be working as some product was at temperature. Recommend to assess units. Air conditioning may be a factor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Quat sanitizer reading 100 ppm. CDI - Replaced.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - 0 pt - Observed stacks of meat trays with visible splash. CDI- Items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed display cooler liner collecting debris from meat packages.

4-501.11 Maintain equipment in good repair. Observed bottom of walk-in cooler wall rusted.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwash sink.