SAMS CLUB #8219 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED beef, pork in display at temperatures above 41F. CDI. PIC removed. The temperature was due to over stacking and was placed out today. Unit temperature was 35F. Repeat **** ALL OTHER TEMPERATURES WERE BELOW 41F. 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 .

4-903.11(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. OBSERVED single use dishes stored directly on the floor. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED beef in display at 43F. CDI. PIC removed. The temperature was due to over stacking. Unit temperature was 35F. 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 .

4-903.11(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. OBSERVED single use dishes stored by items with build up. Also observed phone stored on single use dishes.

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 hood system in disrepair. Steam accumulates on the hood and leaks on cooking equipment. There was recommendation to discontinue cooking until unit is fixed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf, observed no written procedure for responding to a vomit and diarrheal clean up even. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at one of the hand sink upfront. CDI. PIC was provided a copy.

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. Observed single service trays stored below prep table with meat splatter on them, phone and glove box stored on them. And also stored directly on the floor. CDI. PIC removed

5-205.15 Maintain a plumbing system in good repair. Observed faucet at hand sink in prep room with a small stream spraying out on to the floor while faucet is in use. Repair leak.

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 dust build up on piping around ac unit on ceiling above meat processing equipment. Clean as needed.

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 several packages of various meats being held in grab and go coolers above 41F. See temp chart. CDI: PIC voluntarily discarded all food items with temperatures higher than 45F and placed all items which measured 45F and below in WIC to rapidly cool. REPEAT. NOTE: This is facility’s fifth consecutive inspection with cold holding violations. A Risk Control Plan was implemented after previous inspection and facility was successful ensuring foods were maintained at 41F or below. Due to cold holding violation during inspection today, EHS will issue an Intent to Suspend Permit for failure to comply with rules.

4-501.11 Maintain equipment in good repair. Observed areas in several coolers unable to maintain foods at 41F or below. Repair or replace coolers.

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 several packs of bottom round steak, T-bone steak, cowboy steak and ribeye being held above 41F in grab and go cooler under window of prep room, and 4 packs of sliders and several packs of beef stew meat and chuck roast being held above 41F in both end cap grab and go coolers. See temp chart. CDI: PIC voluntarily discarded packs of meat that were above 45F and placed packs of meat that were between 41F and 45F in WIC to rapidly cool. REPEAT. Facility will be placed on a Risk Control Plan due to repeat cold holding violation for fourth straight inspection.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk in between 3 compartment sink and wall creating a space not accessible for proper cleaning. Seal 3 compartment sink to wall. 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 a container of cubed steak in grab and go unit in front of rotisserie oven being held at 45F and 7 packages of beef being held between 44F - 47F in grab and go unit to right of meat department entry way. CDI: PIC moved cubed steak and other packages of beef 45F and below to WIC to rapidly cool and voluntarily discarded remaining packages of beef. REPEAT. Due to this being the third consecutive repeat violation for cold holding, the next cold holding violation may result in facility conducting a risk control plan.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk in between 3 compartment sink and wall creating a space not accessible for proper cleaning. Seal 3 compartment sink to wall.

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 10 packages of pork chops being held between 44F and 49F in grab and go case. CDI: PIC voluntarily discarded packages of pork chops. REPEAT

4-501.11 Maintain equipment in good repair. Observed beef end cap unit missing a glass panel which was replaced with cardboard and duct tape. Replace cardboard and duct tape with glass panel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork chops, pork ribs, beef short ribs, flank steak, and New York strip all above 41F. Observed bottom layer of NY strip at 41 or below. CDI: Items at 45F or above were voluntarily discarded. Items between 42-44F were placed in walk in cooler to cool. EHS will conduct long term compliance visit. 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 .

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. Observed single service trays stored below prep table with meat splatter on them.

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 hose used for large equipment with a quat concentration of 0ppm. CDI: PIC ran hose for a couple minutes and concentration was at 200 ppm.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large beef case with the top layer of beef/ lamb above 41F and the bottom layer at 41F or below. Items out of temperature were voluntarily discarded. Items in the case that were Dept. of Agriculture were placed back in the walk in cooler to cool. EHS advised PIC to monitor temperatures of the items on the bottom layer until the case is repaired. Observed small beef end cap with items above 41F (both top and bottom layer). Items were voluntarily discarded. Repair tickets were submitted for both cases. VR Required by 9/3 to ensure units are holding foods at 41F or below.

REPEAT 4-501.11 Maintain equipment in good repair. Observed large beef case holding items on the top layer above 41F and the bottom layer at 41F or below and small beef end cap holding all items above 41F. CDI: repair tickets were put in for both cases. The small beef end cap will not be used until the unit is repaired. The large beef case will have a single layer of food (due to those items being in temperature) EHS advised PIC to monitor temperatures.

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 Facility was unable to produce an employee health policy with non-typhoidal salmonella. CDI: EHS Provided PIC with a paper copy of the updated health policy.

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 vomit and diarrhea plan on site. CDI: EHS provided PIC with a link to the state plan via email.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed case pork shoulders and ribs holding above 41F. These items are Dept. of Agriculture regulated items as they are just weighed and sold in the facility, not cut. CDI: PIC voluntarily discarded items above 45F and rapidly cooled the other items that were 45F and below in the walk in cooler, per store policy. This is a shared case with cut and wrapped meats done in house as well, although those items were at 41F and below.

4-501.11 Maintain equipment in good repair. Observed meat case along wall with window looking into meat cutting room holding food items above 41F on the left side of the case. This is a case for both Dept. of Agriculture and Health Dept regulated items. CDI: Case was emptied and maintenance ticket was put in. Case will not be used until it is consistently maintaining 41F and below.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed pork ( chops and shoulders) in floor display case between 45-51 degrees F. CDI, PIC voluntarily discarded approximately 20 trays of pork. Observed beef overstacked in floor display case between 42-44 degrees F. CDI, beef relocated to WIC to rapidly cool.

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 stored on ground and below prep table with raw meat splatter on packaging.

2-301.14 When to Wash - P - Observed 1 food employee adjust mask on face then proceed to food prep duties without removing their gloves and washing their hands. CDI by instruction.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer provided. CDI, small probe thermometer provided to department while on-site during inspection.

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 knives wedged between back of knife holster and wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed boston butts held in 1 case between 42-45 degrees F. CDI, boston butts held in case over 4 hours voluntarily discarded by PIC. Improvement made since last inspection.

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 knives wedged between back of knife holster and wall.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed clean drainboard of 3 compartment sink soiled with meat debris.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall stripping in need of caulk. Observed 3 compartment sink and wall juncture in need of caulk.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork held in case between 45-53 degrees F and case not keeping TCS foods at required temperature. CDI, pork held in unit over 4 hours voluntarily discarded by PIC and pork recently placed in unit relocated to rapidly cool. Observed ground beef in case between 43-51 degrees F. CDI, ground beef in unit over 4 hours voluntarily discarded by PIC. Effective January 1st, all TCS foods shall be held at 41 degrees F and below. Verification to ensure long term compliance and that equipment is calibrated and able to hold TCS foods at 41 degrees F and below.

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 clean knives held on soiled area of wall and holster near 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust build up from fan guards above cutting tables.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no beard guard. The employee had a beard. CDI-Stopped the employee and instructed to put on a beard guard.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards closest to the front door. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of buildup on the fan covers in the meat room, and on the racks holding the meat containers. CDI-The fan covers and the racks were cleaned.

Observed raw ground beef on both sides of packs of sliced cheddar cheese without seperation or a divider. A divider was provided on both sides of the cheese today to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed raw chicken holding at >45F in the customer display case- product discarded by PIC to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed raw chicken stored over raw pork today in the walk in cooler. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed a cold unit on defrost holding beef at >45F today- beef discarded and unit cooled down during inspection to correct. Observed salmon and chicken stacked too high in display case today making them >45F- products discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a gapped wall in the meat cutting room. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tilapia and pork shanks stacked today in the display cases holding at >45F- products discarded today.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed the large dumpster outside leaking today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the pork display case and the sausage display case holding meats at >45F today( see log). All meats moved to walk in cooler where they began to fall in temperature quickly. PIC stated that the units were on defrost mode but these foods must be held at 45F or less during all times of storage. Observed the unit thermometers reading cooler than previously before at the end of the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the walk in cooler floor today- picked up during the inspection.

4-501.11 Maintain equipment in good repair. Observed a broken hinge on the saw guard door today.

4-501.12 Cutting Surfaces - C Observed cutting board with deep cuts and stains. Resurface or replace boards where needed.

5-202.12 Handwashing Sinks, Installation - Provide water at handsinks 100 F. Water at handsink was 88 F and dropping.Service had been called and was scheduled to arrive today. Gave instruction to call when when repaired.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed 2 light bulbs blown in chicken hot hold case. Gave instruction.

5-103.11 Capacity-Quantity and Availability - Hot water shall be available at appropriate temperature for handwash and utensil wash. Observed water at handsink and utensil sink at 83 F. Water tanks were not functioning but new water heaters were on site and were purported to be scheduled to be installed today. Employees were washing hands and utensils in the adjacent deli room till repair is complete. Facility will call to inform when complete.