HARRIS TEETER #208 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon trays in grab and go cold holding above 41. They were cut today around 11:30 am. CDI PIC put them in the WIC with the lids open so they can cool down quickly. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of sanitizer on the prep table within inches of an employee cutting pineapple. CDI PIC moved sanitizer bottle to chemical storage.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed daily thermometer at least 40 degrees off from EHS calibrated thermometer. EHS advised to purchase a digital thermometer. VR needed 8- 15-26 For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 an open box of single service trays 1 inch off the floor. CDI PIC moved the box to a higher shelf.

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 my boxes and trash cans not accessible to employee's. CDI - PIC moved boxes and trash can.

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. Observed containers of mixed fruit with honey due and cantalope time stamped for 10:30 this morning missing 4 hour window for cooling. CDI - PIC voluntarily discarded items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantalope in grab and go cold holding above 41. CDI - PIC voluntarily discarded items. 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 cantalope being cooled in plastic containers with tight fitting lids missing cooling window. CDI - PIC voluntarily discarded items. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed sealant on hand sink torn and hand sink pulling away form wall. Replace sealant.

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 food debris on floor and on black debris on ceiling.

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 four (4) trays of sliced watermelon quarters tightly wrapped while cooling in customer reach-in cooler. Watermelon had been placed to cool less than 4 hours prior. CDI - Watermelon was rotated to WIC to improve cooling. EHS provided cooling chart to PIC. 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 .

6-501.11 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 one (1) ceiling tile with hole in the far corner of the prep room, adjacent to WIC. Repair/replace damaged fixtures.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. - Pf - Maximum hot water temperatures at 3 compartment sink observed at 107F. Increase hot water temperatures to maintain at least 110F at three compartment sink. - VR - Verification required within 10 days. *NOTE: Detergent manufacturer label states 70-120F water can be used with detergent.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Handsink not supplied with paper towels upon arrival. - CDI - PIC stocked paper towels.

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 sliced watermelon quarters holding at 47-48F while cooling in customer reach-in cooler since 6:50AM per label. Therefore, watermelon quarters did not cool to 41F or below within 4 hours as required. - CDI - PIC voluntarily discarded watermelon quarters. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 sliced watermelon quarters not meet required cooling parameters while tightly wrapped while cooling in customer reach-in cooler. Do not place TCS items in RIC until first cooled to 41F or below in walk-in cooler. - CDI - PIC voluntarily discarded watermelon quarters. 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 .

3-501.15 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 one (1) portion of recently cut cantaloupe slices rotated from prep to WIC with tight plastic wrap covering it. When observed, cantaloupe was cooling insufficiently. Observed five (5) portions of recently cut and prepped TCS foods (cantaloupe bowl in RIC, fruit bowls in reach in display) above 41F. Food labels confirmed that these items had all been prepared less than 2 hours prior. CDI - Plastic wrap was removed from cut cantaloupe to improve cooling. Items on display were rotated to WIC to cool effectively before being placed for sale. EHS provided ambient temperature cooling chart. REPEAT. Note: no escalation in point deduction due to improvement from previous inspection; No failure to cool was observed during inspection, as all items were prepared fewer than 4 hours prior. 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 .

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 minor corrosion on two (2) rolling carts used to move food items from prep room to sales floor. Observed one (1) flattened cardboard box on shelves of WIC. Remove absorbent materials from points of storage and replace/resurface equipment non food contact surfaces such that they are smooth and easily cleanable.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed depletion of QAC test strips while checking sanitizer concentrations of existing sanitizer spray bottles. CDI - PIC provided readily available QAC test strips from office as replacement.

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 one (1) ceiling tile with hole in the far corner of the prep room, adjacent to WIC. Repair/replace damaged fixtures. 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 minor discoloration and soil at wall next to hand sink. Increase cleaning frequency to prevent buildup. Clean and maintain clean.

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 cut melon recently prepared and cooling in tightly covered container between 44 and 45 degrees F. Cooling temperature 2 remained at between 44-45 degrees F and cooling rate calculation indicated method not effective to reach cooling parameters. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut melon recently prepared and cooling in tightly covered container between 44 and 45 degrees F. Cooling temperature 2 remained at between 44-45 degrees F and cooling rate calculation indicated method not effective to reach cooling parameters. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate to within + or - 2 degrees F and showing 29. CDI, operator to remove analog thermometer and use digital thermometer going forward. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 clean utensils stored in container collecting water.

5-205.15 Maintain a plumbing system in good repair. Observed leak at pipe below hand washing sink.

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 - PIC unable to provide documentation of employee health policy. - CDI - EHS provided employee health policy form and educational poster to PIC. Ensure all employees are trained on policy.

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. - REPEAT - Observed tuna salad, chicken salad, diced ham, black bean salad, pasta salad, red royal potato salad, and egg salad holding above 41F on salad bar (see temperature chart). Ambient temperature of unit reading below 41F. - CDI - All items holding above 41F were voluntarily discarded by PIC due to all items being dated prior to today.

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 food debris on floor of walk-in cooler. Increase cleaning frequency to prevent buildup. Clean and maintain clean.

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 - REPEAT - No vomit and diarrhea clean up plan in place at time of inspection. CDI - EHS educated PIC on need for plan and provided copy of educational poster and written procedures. Kit will be in place by next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT - Observed items (7 layer Mexican bean dip and chicken street taco kit) in grab-n-go display cases holding at temperatures above 41F (see temperature chart). Per PIC, these items were placed in the cases this morning (around 7am) and were in temp when placed in the cases. EHS allowed items to be placed in freezer to be rapidly cooled and then stored in a different area of display. Repair display cases. Do not hold TCS items in display cases until repaired. NOTE: No increase in point deduction due to different reason for cold holding violation.

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 on date marking please visit: http://meck.co/FoodSafety - Observed items for salad bar (lettuce, sliced tomatoes, chicken, honeydew melons, etc.) held overnight in walk in cooler with no date. - VR - Verification required within 10 days to ensure proper date marking.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility without written procedures to follow when responding to vomiting and diarrheal events in the facility. CDI-ES provided and educated PIC with Vomit and Diarrhea Clean-up Plan and When Vomit or Diarrhea Clean-up is Needed educational documents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe stored in grab-in-go cold holding unit at temperatures above 41F. These products were date marked for today and packaged and placed in unit at 11:56 am on 10/01. CDI-PIC removed items and quickly cooled them to 41F in WIC. Observed cut cantaloupe in mechanical ice caddy cold holding above 41F. CDI-PIC voluntarily discarded products since they have been out of temperature for over 4 hours. Ice caddy ambient was measured at 34F. ES suspects facilty is not cooling TCS products to below 41F prior to placing items in cold holding units. ES discussed prior cooling parameters and methods with PIC.

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 cut cantaloupe cooling in produce cold room and walk-in cooler tightly covered. ES observed the product drop 0 degrees between the initial temperature and the second temperature taken 35 mins later. Ambient temperature taken after products were prepared. CDI-PIC instructed food employee to remove plastic wrap and place items in metal pan to quickly cool. ES recommended placing cooling items in the back of the walk-in cooler as well as using ice baths or freezer to quickly cool products. ES discussed proper cooling parameters and methods with PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump sanitizer in handsink. CDI- Educated

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer recorded at 0ppm Quat. CDI- Discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer measuring 100ppm and sanitizer bag empty at 3 compartment sink. CDI, operator installed new bag of sanitizer and discarded recently filled spray bottles of sanititizer.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner and multisurface cleaner stored over plastic food grade packaging at packaging machine. CDI, chemicals relocated for proper storage .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some shelving in walk in cooler in need of some cleaning due to food accumulation.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed some dust accumulating on fans inside walk in cooler.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Food employee observed touching lettuce and placing back into pan. Observed food employee touch garden salad mix. CDI. PIC instructed food employee to discard lettuce. Employee voluntarily discarded lettuce mixes.

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 watermelon chunks cooling in the walk in cooler for thirty (30) minutes with a cooling rate of 0. CDI. Watermelon chunks were uncovered and placed near the back of the walk in cooler to adequately cool. Watermelon cooled 4F within 30 mins once uncovered (see #31 for additional information).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon chunks and 1/4 slices in the reach in customer cooler at 53F. Observed small slices of watermelon in same cooler at 43F from 5/18. Observed 1/4 slices of watermelon on ice display at 53F and 43F. Observed iceberg lettuce at 45F and mozzarella cheese ball/tomato mix at 43F on salad bar. CDI. PIC placed watermelon slices back in the walk in cooler to adequately cool (watermelon sliced this morning see #18 but with the intention to sale and deemed cold holding per conversations with the PIC). Mozzarella and tomatoes placed into smaller portion and top portion was cooled to 41F (bottom portion was at 41F). Garden salad was discarded due to BHC (see #7). Repeat. Full points.

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 watermelon chunks cooling in two large hotel pans close to walk in cooler door, tightly covered. CDI. Watermelon was uncovered and placed in the back of the walk in cooler to cool. Suggestion to PIC in the future to place watermelon chunks in a smaller, thinner pan spread out uncovered so that cold air can more adequately surround product. Further suggestion to utilize walk in freezer when product is received late vs. day before.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. -Pf COMMENT: Observed hot water at the three compartment sink at 91F. CDI. Hot water measured by PIC after inspection ended at 111F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed several PHF out of temperature compliance at the produce cold buffet bar (see above temperature chart). Maintain TCS foods in cold holding at 45F or less. The PIC (person in charge) voluntarily discarded all out of temperature foods on the buffet bar. Conversation was held with the PIC on TPHC (TILT) procedures being utilized until cold holding equipment was repaired (maintenance on site at end of inspection). I will return within ten (10) days to verify compliance that TCS foods are being maintained at 45F or below or on approved TPHC procedures.

4-501.11 Good Repair and Proper Adjustment-Equipment - C 4-501.12 Cutting Surfaces - C Observed heavily scored cutting boards in the produce prep room. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed issue with the cold holding produce bar. Frozen ice was effecting the condenser/fans ability to provide adequate ambient temperatures for foods on the buffet bar. Maintenance was on site at the end of the inspection to repair.

6-501.12 Cleaning, Frequency and Restrictions - C COMMENT: Clean the floors throughout especially behind the three compartment sink, near the handsink area, and under equipment. 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.

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 a salad cooling in a deep portion inside of a plastic container that was completly wrapped by plastic wrap- cdi plastic wrap taken off of product.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed dark grooves on both sides up cutting boards today.

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

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. Some build up on floors, floor drains and walls(especially at teh prep area).

5-202.12 Provide at least 100F water at handsinks. -Pf Observed 83F water in the restrooms the employees use. VR in 10 days.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scoring on the cutting board today in one area- use the other side until this can be resurfaced.

Observed TCS foods stacked too high on the buffet and holding at >45F. Walk in is holding foods at 45-46F today- maintanance states that it was on defrost and a delivery had just been made. Products from the salad bar were not able to be cooled down quickly enough and were discarded, along with TCS items in the walk in cooler. Staff is instructed to keep foods covered, be aware of possible cross contamination, but use the deli or meat dept cooler until repair is made. Call EHS within 10 days to check on repair. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying shelf. Separate and use pyramid stacking or other method of stacking to facilitate air drying. -.5- 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items on shelf in the splash zone of handsink. Move any items and equipment subject to splashing while handwashing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper towel large rolls stored on floor of women's restroom storage. Keep items at least 6 inches off floor. -0-

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed heavily scored cutting board in produce department to the right side of area. Replace or resurface. -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine stain under urinal in men's restroom at front of store. Clean. -.5-

6-502.12 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 buildup on ceiling of men's and women's restrooms. Clean. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed leaking pipe under salad buffet and packets of single service gloves and napkins wet with some standing water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed three salad bar items with portions above 45 F shortly after being put out on bar.Refer to temperature chart CDI- pulled items from bar and brought out new product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed can opener blads with build-up, able to scrape off with toothpick. CDI- moved to cleaning process.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed severla items on salad bar above 45 F. Refer to temperature chart.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cups at coffee bar station..

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark TCS foods with date of preparation or when packages / bottles are opened. The date of opening shall be counted as DAY ONE. Observed bottles of salad dressings at salad bar for customer self service not date marked. Do not mix contents of two separate salad dressing bottles if they were not opened on the same day. CDI