COMPARE FOODS MEAT/SEAFOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Raw Ground Beef that was ground up this morning above 41F at Grab N Go unit. PIC stated item was ground up this morning and cooled in WIC. PIC stated item was temped at 39F before it was removed from WIC and placed into Grab N Go Unit. EHS recommended placing less product into unit that way if it items in the front weren’t subjected to as much ambient air. *CDI - PIC removed first couple of rows of Ground Beef and placed them into WIC to be rapidly cooled. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf- *Observed - Back Left handsink unable to reach proper hot water demands. *CDI - Meat Department PIC turned nozzle below sink allowing hot water to flow properly to handsink faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels available for back handsink behind seafood display case. *CDI - employee provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No hand soap available at back handsink behind seafood display case.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Chorizo stored above container of liquid cream. *CDI - PIC moved Raw Chorizo to bottom shelf and liquid cream to shelf above correcting storage order and removing the possibility of contamination. NOTE: Points deducted remain the same due to severity as container of Chorizo and container of liquid cream were both tightly secured with lids and circumstance being storage order in WIC rather than commingling of RTE with Raw foods in display case. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Squeeze bottle of sanitizer without label to properly identify bottles contents. *CDI - PIC labeled item.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from handsink by WIF. CDI - PIC provided handwashing signs. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked shrimp stored in display cooler for seafood. Shrimp was over filled and running into direct contact with raw tilapia. EHS provided education about food separation. EHS observed proper barriers in place but advised to lower amount of cooked shrimp to avoid accidental contact and cross contamination. CDI - Cooked shrimp was discarded. (1.5) 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 date marking for deli meats and cheeses with start/end date totaling 8 days. PIC confirmed this is the date marking facility will go by for when to discard food. CDI - PIC corrected discard date on all packaging to reflect seven days. No food was observed held over seven days. (0) 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle at 0ppm. Observed facility with dispenser at three sink dispensing sanitizer at approved concentration. Dispenser will not dispense correctly if water is running at the same time. Cut off valve in place and has to be used for sanitizer to dispense. CDI- PIC discarded sanitizer in bottles and made fresh sanitizer at correct concentration. (1.5) 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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of sanitizer without labels; one near cutting board and one at front display counter. (0) 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottle hanging on shelf above in use cutting boards. CDI- PIC moved sanitizer to below cutting boards. (0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed waste can blocking hand sink. CDI waste can was removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet

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 meat trays stored on shelf without protective covering.

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 debris in WIC on shelves. Also Observed raw meat in bottom of meat cooler, clean cooler

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink next to walk in freezer with no soap. CDI- PIC put soap next to sink.

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 pork stored next to raw beef and raw chicken without proper barrier to protect from cross contamination. Did not observed any signs of contamination. CDI- PIC separated raw meats and provided proper barrier. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken skewers, raw beef skewers, and raw columbian sausage over 41F due to section of display case in defrost cycle. CDI- PIC moved products to walk in cooler to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 ham with discard date of 5/27 and turkey with discard date of 5/26. CDI- PIC voluntarily discarded. 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed bottle labeled for chlorine based sanitizer but contained quat sanitizer. CDI- PIC voluntarily discarded bottle.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing on counter. CDI- PIC put shrimp packages in prep sink under running 67F water.

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 Acosta foods chili seasoning without label. Label.

5-202.12 Provide at least 100F water at handsinks. Two handsinks did not reach 100F after running for multiple minutes. Repair

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. Raw chicken stored above raw beef in display and WIC. CDI- Chicken moved to bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef in grab and go holding above 41F 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 .