HARRIS TEETER #218 MEAT/SEAFOOD

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 at far end of meat department being blocked by two rolling carts. CDI: Employee relocated rolling carts to allow access for hand washing.

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 one package of salmon being held at 48F in grab and go cooler. CDI: PIC voluntarily discarded salmon.

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 missing shellstock tags from the past 90 days. PIC stated shellstock was sold in February, however did not have tags for them. PIC stated a staff member accidentally discarded them. VERIFICATION REQUIRED / REPEAT.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a stack of plastic containers in sanitizing compartment of 3 compartment sink in which food contact surfaces of all containers were not contacting sanitizer. CDI: Staff unstacked containers and placed back in sanitizer compartment fully submerged in sanitizer so that all surfaces were contacting sanitizer.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a tray of crab cakes being held in display case date marked with an expiration of 4/23 and a tray of crab legs in display case date marked with an expiration of 4/16. PIC stated these dates were incorrect. CDI: PIC date marked items with correct date as they were placed in unit within the last 24 hours.

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 two stacks of single use to go container lids being stored on storage shelf right side up outside of their original packaging. CDI: PIC inverted containers to protect against contamination. 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 a harvest tag for clams being retained in folder in which no date was recorded for date of sale. CDI: PIC dated tag with today’s tag to ensure it is retained for at least 90 days since date of sale is unknown.

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 to go containers being stored on prep counter right side up outside of their original packaging. CDI: PIC inverted containers to protect against contamination.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water from 3 compartment sink reach a maximum temperature of 109F. Submit a service request to have 3 compartment sink evaluated to ensure water can reach at least 120F. VERIFICATION REQUIRED.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed packages and boxes of raw beef being stored on a shelf in walk in cooler above containers of raw salmon. CDI: PIC re-arranged items to proper storage order.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a tray of cooked crab legs being stored in display case date marked 7/7, 5 days past its expiration. PIC stated crab legs were placed in unit this morning and employee forgot to change date mark. CDI: PIC date marked crab legs with today’s date.

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 a box containing reduced oxygen packages of salmon being held in walk in cooler fully thawed. CDI: PIC cut open packages to remove salmon from reduced oxygen environment.

4-501.11 Maintain equipment in good repair. Observed crack in corner panel of sliding glass door of display cooler. Replace broken sliding glass door.

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 mild build up on sliding glass door to left side of display cooler. Clean as needed. REPEAT. Points not escalated due to improvement since previous 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-Observed no shellstock tags available for the months of January, February, and only 2 tags for the entire month of March. PIC rearranged shellstock tags in new binder; Per PIC a food association might have accidentally drop the binder on the floor and thrown out the soiled tags. Visit with in 10days.

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 towards the back of the FOH prep room by the old lobster case covered to-go containers and foam trays being stored on the floor. -CDI-PIC rearranged items off the floor onto a shelf.

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 the interior surface of the storage area under the meat and seafood display case extremely soiled and in need of cleaning. Observed soiled splash guards with-in seafood/meat display case in need of more frequent cleaning. Observed soiled sliding doors, handles and outside surface of seafood/meat display case in need of more frequent cleaning.

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 WIFreezer floor soiled with built-up and compounded ice mixed with food and other debris; In need of more frequent cleaning. Points not escalated due to improvement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed in WIC raw beef stored above raw washed vegetables in speed rack. -CDI-PIC was notified;food items rearranged in proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 in seafood display case all cooked TCS food items with incorrect dates going over 7 day holding time. Per PIC all cooked TCS food items had been opened and prepared today. -CDI- PIC was educated and proper date mark placed. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed two knives being stored within a soiled gap that is between the prep table and meat/seafood display case.-CDI- PIC was educated; knives w/r/s.

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 soiled splash guards with-in seafood/meat display case in need of more frequent cleaning. Observed soiled sliding doors, handles and outside surface of seafood/meat display case in need of more frequent cleaning.

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 WIFreezer floor soiled with built-up ice; food and other debris; In need of more frequent cleaning.

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 clams and oysters comingled in display case. CDI PIC removed and separated shellstock.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed cod thawing without running water . CDI moved to cooler to thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water from mussel packaging dripping onto fish packaging. CDI PIC placed tray to capture water.

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 blocked by speed racks near prep sink. CDI - Speed racks were moved.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw ground beef stored above whole steaks and pork.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food residue on thermometer stored as clean. CDI - Thermometer was discarded.

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 chicken wings, scallops, and fish stored above 41F inside the meat display. CDI - All items placed inside the WIC to rapidly cool.

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 multiple rips in wrapping pads. CDI - Pad was replaced.

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 an open employee beverage stored over prep materials. Observed closed employee beverage stored on prep table. CDI-Employee removed employee beverages.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed RTE crab cakes, shrimp and crab legs without date marks. Employee stated crab legs and shrimp were put on display today, but two types of crab cakes were from yesterday. CDI-PIC added correct date marks to RTE TCS foods.

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 tuna and salmon thawed while still in ROP. CDI-Employee removed fish from ROP.

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 food buildup and debris inside storage, under display case. Observed food buildup on wrap cutter. Increase cleaning frequency in these areas.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottles of mineral oil for meat saw. CDI-PIC labeled bottles.

REPEAT 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 single use styrofoam trays on shelving in meat prep area with residue from raw meats. Ensure trays are protected from contamination until use. **Improvement since last inspection point value not increased.

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 ready-to-eat foods in display case without opening prep date. Foods are only maintained in display for 2 days and then discarded. Facility recently switched labeling system where date marking was maintained on day-of-week- dial. Food was dated and facility will now write prep date on back of food display card. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 single use styrofoam trays on shelving in meat prep area with residue from raw meats. Ensure trays are protected from contamination until use.

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 ready to eat shrimp stored at room temperature after thawing. Food was temping at 59F. CDI-Shrimp was placed into walk-in cooler uncovered to cool quickly before placing into display.

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 raw marinated salmon and chicken in cold holding display case above 41F. Food was not properly cooled before placing into unit. CDI-Items were placed uncovered into walk-in cooler to cool quickly before placing back into display case.

REPEAT 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 minor food debris along non-food contact surfaces of wrap station. **Improvement since last 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 Observed a couple shellstock tags out of chronological order. CDI-PIC rearranged tags during inspection. Discussed importance of storing shellstock tags in order with 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. Minor debris buildup on left side of display sliding door tracks. **Point value not increased due to improvement. 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 Updated employee health policy and agreement provided to facility and emailed to PIC. CDI

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. Minor debris buildup on display cases.. Some water buildup inside sliding display door.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of liquid unlabelled. CDI- labeled (oil)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with wrist watch and beaded bracelet handling food. 2-304.11 Clean Condition-Outer Clothing - C: Observed employee with heavily stained (blood) sleeves handling food.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food debris on various food trays stored above seafood area and chicken area.