HARRIS TEETER #272 MARKET

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray nozzles for hose stored in front handwashing sink at beginning of inspection. CDI - EHS moved nozzles out of sink and PIC notified. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no towels at the handwashing sink by the front display counter. CDI - PIC had employee restock dispenser. - 2 - 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 shell stock tags without date of last use of container. PIC notified. A VR will be conducted within 10 days to check that dates are being placed on tags from this point forward. - 1 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towels not dispensing at the handwashing sink by the ice machine. CDI - PIC rethreaded dispenser. - 1 -

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. - Observed ROP fish thawing in WIC without packaging being cut open. - CDI - PIC cut open ROP packages to continue thawing.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed black tape on exterior of ice display case. Remove tape and clean underneath.

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 not in chronological order. Ensure shell stock tags are in chronological order. EHS will follow up within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon filets, tilapia filets, and RTE crab cakes above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. REPEAT 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 .

3-501.15 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 employee putting freshly prepared containers chicken cordon bleu in grab and go cold holding cases to cool. CDI- PIC put chicken cordon bleu containers in WIC to promote faster cooling. REPEAT 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 .

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 HVAC vent covers in need of cleaning due to buildup of dust. Clean.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turn off faucet with bare hands. CDI- Employee rewashed hands and turned off faucet with paper towel barrier.

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 by 3 compartment sink blocked by 2 metal rolling carts. CDI- PIC moved carts so hands sink is accessible.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed RTE shrimp po boy, RTE seasoned shrimp and lobster cakes above 41F after cooling over 4 hours, see temperature chart. PIC stated that these items were prepared and put out into grab and go case directly after. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef steaks and raw beef hamburger patty’s in display case over 41F, see temperature chart. Ambient temperature of display case was 47F. PIC was able to pull up defrost cycle chart and show that the case had come out of defrost cycle 30 minutes prior. Ambient temperature of case dropped to 37F by the end of the inspection. CDI- PIC moved steaks and hamburger patty’s to WIF to rapidly cool before placing back in display case. REPEAT PIC stated that technician will adjust defrost time and 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 .

3-501.15 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 RTE shrimp po boy, RTE seasoned shrimp, and lobster cakes unable to meet proper cooling rate due to being prepared and packaged with tightly covered lids or plastic wrap and put directly into grab and go cases which are meant to maintain temperature, not cool. CDI- PIC voluntarily discarded these foods due to missing 4 hour cooling window. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed raw salmon holding above 41F in grab-n-go case with ambient temperatures of 47F (see temperature chart). PIC moved items to WIC to quickly cool and placed work order for case. - CDI - Technician arrived while EHS present and fixed issue. Case was going into defrost mode 6 times a day for 45 minutes causing temperature fluctuations. Defrost cycles have been shorted. EHS observed ambient temperatures of 33F. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed utensils in a bus tub with some residue and debris. Clean and maintain. CDI - rewashed and sanitized.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior of the microwave accumulating food debris. Clean and maintain.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food handler without a beard guard. Provide.

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 vomit/ diarrhea plan. CDI- EHS emailed plan to PIC.

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 outside of microwave and crevices of meat case in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed improper date marking on ready to eat foods in the seafood case. Ensure proper training is completed to ensure all food handlers are aware of the date marking process for ready to eat foods in the department.

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 Observed ready to eat seafood incorrectly date marked. Food handler stated that the crab cakes get a 5 day shelf life, however the discard date on for the actual product in the display was 6 days. CDI - PIC corrected the day.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food handler had some knowledge of employee health, Poster was not in the department, must have been taken down. CDI-EHS explained FBI and PIC printed out info for department and will discuss with the department.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle stored in the sanitizing drainboard of the warewashing sink. CDI - Relocated spray bottle to bottle holder. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris build along the interior vents of the display case. -REPEAT-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a hole under the handsink as you enter the department. repair.

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 shellstock tags from October and November. Observed tags without dates marked. A VR will occur within 10 days to ensure compliance. - 1 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean with food debris present. CDI - PIC moved knives to 3 comp sink to be W/R/S. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, pork, ground beef, hamburgers, bacon, and steak in front display case holding between 42-45F. Observed salmon holding in front display case at 42F. PIC moved all items to WIC to rapidly cool. - REPEAT - - 3 -

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of Lysol wipes stored above raw meats in WIC. CDI - PIC removed wipes. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris present inside of microwave. CDI - Food employee cleaned microwave on site. - REPEAT - - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Tuna, Cod, lobster salad, and crab cakes in the grab n go case above 41F. Items had been there for longer than 4 hours. CDI- These items were voluntarily discarded. -REPEAT-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the interior of the microwave accumulating food debris.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ham, and turkey breasts stored next to RTE items with no seperation in between. CDI-PIC changed storae order and put raw items by themselves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat trays stored above meat cutting area with old food debris. CDI-PIC voluntarily discarded the soiled containers. Suggested keeping containers in plastic sleeve.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut beef sitting in a container, unattended at 43/44F. PIC explained they were about to turn it into ground beef. CDI-PIC went to prep beef and cool it down afterwards.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spray bottle of water and food grade mineral oil with no label. CDI-PIC labeled

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed cell phone stored on top of single service raw meat tray. CDI - educated to not store cell phones on food contact surfaces. Discarded the tray. Employee put the cell phone away to prevent contamination.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed cell phone stored on food contact surface of single service article. Refer to Violation 42. CDI - relocated cell phone to prevent contamination.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed front handsink blocked by cart. CDI - educated to keep handsinks accessible at all times. Relocated cart.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf. Observed ready to eat shrimp on ice without a date on product. CDI - educated food employee about proper date marking criteria. Dated the shrimp.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee handling food and preparing salmon without beard guard. Advised to have all employees wear beard guard when in the kitchen.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the back handwashing sink. Provide trashcans for all handsinks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the front handsink. CDI - food employee provided papertowels to the dispenser.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees recontaminate hands by bare hand contacting the sink when turning sink off. CDI - educated employee to turn faucets off with paper towel to prevent recontamination.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dust build up on vent covers to the condenser units for the marker. Advised to clean more often.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed food employee spray glass cleaner instead of sanitizer on food contact surface of cutting board. CDI - educated employee to be aware of the labels on the spray bottles; brought the cutting boards to 3 compartment sink for a wash, rinse, and sanitize cleaning procedure.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed cart in front of sink blocking access to sink. CDI - moved the cart so sink is accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight rust build up inside the attachments of the meat grinder. VR

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed raw meat slung on the wall from the band saw. The top box must have been open when the band was on. CDI - discarded plastic tray with raw meat on them and cleaned/sanitized the tile where the raw meat was slung on; observed food debris on the floor in the walkin cooler.

2-301.14 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee put on gloves before washing his hands. CDI employee educated and proper procedures were followed.

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 one shellstock tag stored from month of May with no date recorded of last item sold.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat cuber with dried food debris stored as clean. CDI-taken to be re-washed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored in rolling rack above raw pork chops. CDI-items re-arranged to proper storage order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up/residue on equipment.

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 last 6-7 tags stored without recorded date of last sold shellstock. CDI-through education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw meats held above 45F in small open display case. CDI-all items removed from case. PIC called in maintenance order for repairs on case. VR.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf After speaking with PIC and employees in market, unable to determine how or if ready to eat items such as cooked shrimp, lobster and crab legs are properly date marked. Signs stored with products have ability to be used for labeling products with days of the week to keep track. CDI-through instruction.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried food debris on cuber. CDI-taken to be re-washed.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried residue on mincing machine and knives stored in holder. CDI-taken to be cleaned.\

Non food contact surfaces shall be clean to sight and touch. (4-602.13) Clean residue from display case tracks and door handles.

4-901.11 Equipment and Utensils, Air-Drying Required. All dishes must be air-dried before stacking. Observed seafood containers stacked wet on rack.