COSTCO #367 MARKET

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED sanitizer used to sanitize at 0ppm quat. CDI. PIC replaced the solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the display case at temperatures above 41F. CDI. PIC removed back to the cooler to drop the temperatures to required levels. Repeat **** all other items were held at right temperatures. 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 in use wet wiping cloth in solution at 0ppm quat. CDI. PIC replaced the solution.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy and education provided on it. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in the display case at temperatures above 41F. CDI. PIC removed back to the cooler to drop the temperatures to required levels. Repeat **** improvement from last time. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 6 packages of beef ribs stacked high in grab and go cooler being held at 45F and 4 packages of ribeye steaks stacked high in end cap grab and go cooler being held at 44F. CDI: PIC moved all packages to WIC to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed four packages of beef chuck pot roast being held in end cap cooler between 43F - 45F. CDI: PIC moved items to WIC to rapidly cool. REPEAT.

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 four packages of branzino being stored stacked high in grab and go cooler below meat department counter and window at 44F. Packages were stacked one row too high in cooler. CDI: PIC voluntarily discarded packages of branzino.

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 for mussels and clams being retained in ziplock bags with date recorded on zip lock bag of when last box of shell stock is sold of clams and mussels respectively. VERIFICATION REQUIRED within 10 days to ensure date is recorded on tag when the last shell stock from container is sold.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use trays being stored right side up outside of their original packaging at seafood processing prep sink. CDI: PIC inverted trays to protect against contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several packages of meat and trout stored above 41F. Facility has recently installed new cases, some as recent as this morning. Products were all 45F and below internally when temped. EHS recommended adjusting defrost cycle length, time of the cycle, and potentially the temperature that the cycle goes up to. The only products above 41F were on the top layer. PIC will reduce amount of meat in the cases until cycles can be calibrated to the need of the establishment. CDI: Items were rapidly cooled in the walk in cooler. REPEAT VIOLATION 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 .

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 flooring in walk in cooler damaged and peeling up. PIC stated that July 7th the floor is being redone as a part of the on going remodel.

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 multiple packages of shrimp in the middle of grab n go case above 41F. CDI: PIC voluntarily discarded items out of temperature. Points not escalated due to improvement from previous inspection.

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 multiple packages of precooked crab legs with pack and sell by dates indicating items are held for 9 days. PIC stated items are pulled and discarded the night before the sell by date. PIC stated packaging system was updated recently. CDI: PIC rewrapped packages of crab legs to place correct sell by dates on items. All items were still within 7 day window.

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 tilapia, salmon and shrimp above 41F in grab n go case 2. While other items in the case were 41F or below. PIC removed food items and discarded items that were above 41F. VR required within 3 days to ensure case is holding foods at 41F or below.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee opened canned drink and food stored on same pallet as meat products.

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 employee bring rack of packaged shrimp to display grab and go at 48F. CDI- PIC had employee take shrimp back to walk in cooler to quickly cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed bucket of in use wiping stored in sanitizer at 50 ppm qat. CDI- PIC provided cloths in sanitizer at 200 ppm qat.

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. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed styrofoam trays with splatter on them throughout the facility.

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 written and signed employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement had been emailed to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed sanitizer low in 2 buckets and sanitizer at warewashing sink. CDI, bag changed and sanitizer now provided in buckets and at sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Salmon and scallops observed in grab and go case above 41F. CDI. Moved to rapidly cool in WIC.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed couple trays with splash / splatter on rack. Maintain stored in plastic protective packaging to help prevent contamination. Improvement made since last inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed portable sanitizer dispensing sanitizer greater than 500ppm as registered on test kit when tested. PIC provided confirmation #20022865 from EcoLab for service. Facility to use on nonfood contact surfaces until calibration of portable sanitizer dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed steak held at 45-46 degrees F and fish, beef, overstacked near load limit line between 42-44 degrees F. CDI, steak voluntarily discarded by PIC and overstacked items relocated to walk in cooler to rapidly cool. Repeat. Effective January 1st, 2019 all TCS shall be maintained at 41 degrees F and below.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed bag of clean linen stored in bag that had raw animal debris.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed some clean trays stored on rack with raw meat debris on edge of trays.

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. - Observed date sold written on clan tags but some tags not stored in chronological order by date sold. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lobster and shrimp overstacked in display case between 44-45 degrees F. CDI, overstacked fish relocated to walk in cooler to rapidly cool. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some meat overstacked in case between 42-45 degrees F. CDI, foods relocated to walk in cooler to rapidly cool. Ensure foods presented in case at proper levels to ensure all TCS foods are cold held at 41 degrees F and below. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and 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 - Observed meat and seafood recently prepared and packaged on trays and placed in meat cases and observed above 41 degrees F. See temperature observations above. CDI, foods transferred to walk in cooler to rapidly cool and discussion with staff and PIC on proper cooling methods and equipment.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on ground in walk in cooler and some clean single-service trays stored on prep area collecting soil.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Quat test kit out of date at ware washing sink. CDI - Expired test kit replaced with new test kit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust and debris from inside automatic wrapping machine.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee walking around the facility and contacting management and then went to finish prepping meat without washing hands. CDI-Stopped the employee before he could begin prepping the meat and instructed to remove their gloves and wash hands.

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 damaged cove molding around the meat tenderizer area. Management is planning on having the floors redone within the next year or two. Have repaired.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed weak sanitizer at the 3-compartment sink. There was one piece of equipment in the compartment. CDI-The sanitizer was drained and a new batch was made with the correct sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight buildup around a plastic container holding string. CDI-The bucket was brought back to the 3-compartment sink for cleaning and sanitizing.

3-501.13 Use approved thawing methods. Observed scallops thawing in large container of cold water. CDI-The container was drained of the water and was ready to be plated. Thawing methods include the product thawing under cold, running water (below 70F), in a cooler, or being directly cooked.

3-501.13 Use approved thawing methods. Observed a bloody wiping cloth sitting on the prep counter. CDI-The cloth was removed and a clean dry cloth was placed out on the prep counter.

Observed no 'sold on date' on all but 3 tags today. In discussion with staff it was found that multiple batches are sold each day. These can be attached to each other and one sale date recorded on them that represents all of their last day of sale- these dates must be accurate. VR in 10 days.

Observed a small amount of build up insdie of the ice machine today. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed a couple of shellfish tags without sale dates on them. PIC will remind staff of this rule and he can go back in logs to see when they were sold. This date must be recorded on tag. 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 beef roast stored with pork today in the walk in cooler-separated during inspection to correct. Observed ground beef patties touching whole muscle beef in the display cooler- separated. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed raw chicken stored over raw ground beef on a pallet today- Meat market manager changed storage order during inspection. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed two types of fish holding at >45F in the display cases today. PIC stated that they had been restocked wtihin the last hour and a half out of the walk in cooler. Due to the short amount of time the fish were out of temperature, they were moved back to the walk in cooler where they will fall in temperature quickly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a broken light shield in the walk in cooler today. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

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 last sale date on old tags. VR in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat on the saw blade today- sent to be rewashed, rinsed, and sanitized to correct.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P; properly store raw meat products to prevent contamination; Observed raw ground beef stored above raw beef loin. CDI all raw meats properly stored according to final cooking temp.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting surfaces with deep cuts. Replace or resurface cutting boards where needed.