HARRIS TEETER #11 PIZZA/CHEESE ISLAND

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on top of single service items under prep table. CDI PIC moved cell phone.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 1 bottle of sanitizer stored on the drain board of the 3 comp sink with dishes. CDI PIC moved sanitizer bottle.

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 one (1) working container of ingredients without label. Department manager confirmed that container held flour. CDI - EHS labeled containe. REPEAT

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bundle of green onions in direct contact with racks of prep unit cooler. CDI - EHS donned gloves and place onions into readily available clean metal pan.

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 three (3) portions of TCS foods (two feta cheese containers, one bag of sausage) and multiple unopened TCS foods items (Cheese bags, sauce bags) in date but with improper date labeling (marked for 6/4, 6/8 as opposed to 7/4, 7/8, etc.) CDI - EHS confirmed that these items had been opened in July, as opposed to June. TCS items were remarked with proper month. 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 .

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 one (1) working container of ingredients without label. Department manager confirmed that container held flour. CDI - EHS utilized label to mark container accordingly.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed paper notebook with previous dates and times for pizzas held on TPHC. However, observed no time entries for date of inspection. CDI - PIC and department manager determined with employee what time pizzas were removed from oven and placed slips of paper denoting start and end time for each pizza underneath their storage point at pizza bar. Note: PIC stated that TILT/TPHC instructions are maintained within company wide digital SOP instructions. In the event that these instructions can not be made readily available, EHS provided blank TPHC documents to PIC to be filled out and stored within departments as needed.

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 within department at start of inspection. CDI - Department manager provided thin probe thermometer from deli department for use within the pizza bar. Provide a calibrated, thin probe thermometer to each department during hours of operation.

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 one (1) stacks of single service articles (single slice pizza trays) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.

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 approximately six (6) wedges of Brie marked to be disposed of on 07/17/2024. CDI - Department manager voluntarily disposed of cheese. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee with wristband.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 one (1) roll of paper towels briefly placed on floor of pizza bar. CDI - Paper towels were elevated to clean location adjacent to handsink.

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 (2) stacks of single service articles (party platter trays and lids) with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

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 multiple cuts of Brie stored above 41F in the cheese Display case. CDI - Cheeses were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 opened containers of Parmesan stored at room temperature (see temperature log) when label states the items must be refrigerated after opening. Food employee stated sometimes item gets refrigerated and sometimes it stays on countertop. CDI-PIC voluntarily discarded item. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 working containers of spices without labels. PIC stated items were a Parmesan, salt, and oregano blend.

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 cheese in grab and go cooling while tightly wrapped. CDI-cheese was placed into the WIC to rapidly cool down.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

4-501.11 Maintain equipment in good repair. Observed cheese reach-in unit with ambient air temperature of 52F. Also observed gasket torn. Unit is only holding hard cheeses that are commercially packaged. VR to be done by 8/20/20.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine sanitizer test strips for dish machine at wine bar. CDI - Provided some test strips for facility to use until test strips are bought. VR to be done by 8/20/20.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC on cooked pizza. No TPHC procedure could be located. TPHC procedure must be accessible at all times. CDI- Procedure form provided today.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed an accumulation of food debris/residue on the interior of cooler units. Cleaning needed and cleaning frequency increased.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous food shall be date marked for 4 days if held between 41-45 degrees. Observed brie being held at 45 degrees date marked for 6 days. CDI Spoke to PIC regarding this; will ensure brie is changed and date marked for 4 days. REPEAT All brie was dated marked for preparation of 1/28.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed pizza cardboard boxes on the floor. Make sure to keep off the floor.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee wearing gloves touching back of apron and clothing. CDI Spoke to food employee regarding glove use and watching for potential contamination. Food employee removed gloves and wash hands.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Potentially hazardous food shall be date marked for 4 days if held between 41-45 degrees. Observed brie being held at 45 degrees date marked for 6 days. CDI Spoke to PIC regarding this; will ensure brie is changed and date marked for 4 days.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strawberries being placed back into original container and just rinsing the container. CDI Spoke to PIC and food employee about using a different container or wash rinse and sanitize containers.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizza not being marked with a end time. CDI Spoke to PIC and reviewed written procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed overstacked cheeses in the cheese island with cold air flow blocked by large baskets at 47-49F at the front of cold holding. Cheeses closest to adequate cold air flow were 42-44F. CDI - PIC moved baskets and cool cheese. -1.5-

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 Observed opened ground beef pizza topping over 24 hours old without date mark. CDI - PIC printed date marking sticker and placed on package. -0-

4-501.11 Maintain equipment in good repair. Observed three leaks under the 3-comp sink on the drain pipe. Repair. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in employee restrooms. Replace with nonabsorbent ceiling tiles. -0-

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 HT bries and specialty bries that had an 8 day shelf life and observed rawstruck goat cheese and humbolt fog goat cheese that is dated for over 7 days and no documentation stating moisture content is is below 50%. Verification required. Repeat.

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 Brie with date mark for 8 days and Rawstruck goat milk aged cheese labled for 14 days and should have been labled for 7 . CDI product discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed lower vents on prep units had a build up of dust and are in need of cleaning. -0 points-

3-501.15 Cooling Methods - PF. Observed brie at 43F that was date marked for 7 days and had not been brought back down to 41F after being cut today. The Brie was in equipment that will hold at 41F and was properly marked for this temperature. CDI - placed in other refrigeration to bring down to 41F before being placed back in the display cooler at 41F. This open display cooler will hold at 41F but is not appropriate to bring the food down to this temperature.

3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed jarlsberg 48F, manchego 48-50F, brie 46-47F all in cheese island, items were cooled. Ensure cooler is functionint properly, VR to check cooler. Observed gruyere cheese held off temperature in display area. Based on manufacturer's specs, cheese has water activity of .95-.99 and pH of 5.4-5.7. This cheese would be considered PHF/TCS based on definitions in Food Code manual. CDI, cheese was pulled to be cooled.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed one cheese, taleggio, date marked greater than 30 days, moisture content information not available. if cheese is greater than 50% moisture, must be date marked 7 days, CDI. Date was changed during inspection until information is provided from distributor.