HARRIS TEETER #160 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods used for the salad bar above 41F stored in the RIC. PIC stated that these items were out on the counter during prepping for the salad bar, EHS advised to cool back down to 41F or below before putting into the RIC. Also observed yogurt parfait cups, cut watermelon, honey dew melon, and cantaloupe in the grab n go cases above 41F. PIC stated that most of these tcs foods and produce were prepped today. EHS advised to cool down to 41F or below before putting out on the floor. CDI PIC voluntarily discarded all these tcs foods because they had been out of temperature for more than 4 hours. 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 .

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 baseboards of prep room with large amount of peeling paint. Also observed areas of wall with dry wall like material exposed. PIC stated that he has been trying to get the prep room walls repaired to no avail.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) set of salad tongs at self service salad bar with handles contacting adjacent bin of food (raw cauliflower.) CDI - EHS repositioned tongs without making barehand contact with exposed food.

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 dust at wall of three compartment sink. Clean as needed to prevent accumulation.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) bottle of concentrated sanitizer on non food storage rack hanging above rolling cart with sealed salad bar ingredients at prep area. CDI - Food employee rotated sanitizer bottle to different storage shelf while food prep was underway.

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 approximately ten (10) parfait cups in mobile cooler 1 and nine (9) cut watermelon quarters at grab n go cooler above 41F. Both cold holding units were producing ambient temperatures of less than 41F. Per conversation with department manager and observation of date marks, items were rotated to points of sale prior to fully cooling. CDI - Employees rotated TCS items to WIC to cool correctively. EHS provided cooling chart for ambient foods. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one (1) dented can of sliced black at storage racks in produce department. CDI - PIC set can aside to be scanned for provider credit and disposed of. 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 one (1) stack of single service articles (fruit bowls) at storage rack with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed department ice machine labeled as out of order. Per conversation with PIC, ice is not being used to cool or cold hold any TCS food at this time. Repair equipment within department as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no personnel with unexpired ANSI food protection management certification. PIC and employees demonstrated knowledge by answering questions and having no priority violations at time of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed two (2) cardboard trays containing unwashed blueberries and unwashed grapes stored over RTE, washed, cut strawberries and oranges on rolling carts. CDI-PIC placed unwashed produce on available unwashed produce shelves in WIC. EHS provided WIC storage order sticker chart to PIC. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor buildup on chutes of one (1) of two flaked ice machines. Per conversation with PIC, ice machine is held within produce department and is primarily used by meat and seafood department. Clean as needed.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two (2) cans of garbanzo beans at storage racks in produce department with minor cracking. CDI - PIC set cans aside to be scanned for provider credit and disposed of.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two (2) employees working with bracelets and/or wrist watches.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating watermelon in produce prep room. Observed open employee beverage stored over single-use items. CDI-Employee stopped eating in prep area and employee beverage was voluntarily discarded by PIC.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed blueberries stored over RTE, washed, cut strawberries. CDI-PIC washed berries and placed back in WIC.

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 cut melon, cut on 1/14 and 1/15 in cold holding above 41F in grab and go area. CDI-PIC voluntarily discarded all RTE TCS foods that were prepared on previous days that were above 41F. VR required within 3 days to ensure TCS foods are maintained in cold holding at 41F or below.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed concentrated floor cleaner stored over a box of apples. CDI-PIC relocated cleaner to prevent contamination with food.

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: 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 Observed various types of cut melon and TCS salad bar foods in cooling process with ineffective cooling methods. Cut melon was tightly sealed, stacked, and placed in grab and go displays at 50F. TCS salad bar foods were tightly wrapped and stacked on rolling cart in WIC. CDI-EHS discussed improved cooling methods and TCS foods were vented and cold air flow was improved. Cut melon in grab and go displays was moved to WIC and uncovered.

3-302.15 Wash fruits and vegetables prior to use. Observed employee peeling oranges and not washing prior to peeling process. CDI-Employee washed remaining oranges prior to peeling.

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 single-use lids stored directly on the floor in prep room. CDI-Lids were moved to shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock pots in produce area. These are only used for special/seasonal events. Ensure only NSF/ANSI equipment is used, except for exceptions.

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 cantaloupe fruit cups in the storage cabinet above 41F due to how high these items were stacked. CDI- Cantaloupe was moved to walk in cooler to cool down at a faster rate.

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. Floors in need of cleaning inside of the walk in cooler.

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 some items on the bar above 41F holding parameter such as cantaloupe, watermelon, and honey dew. See temperature chart.

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. Floors in need of cleaning

4-501.11 Maintain equipment in good repair. Door handle to reach in damaged. Gaskets on reach in damaged

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste in at front handsink

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. Floors in need of cleaning

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No foods at salad bar dated. CDI- All dated,. VR to ensure date marking compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cantaloupe in ice bath recorded above 41F (SEE CHART), CDI- Discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Bird was in facility. PIC will contact pest control.

5-501.16 Provide waste bins in required areas including at handwash sinks. No waste bin at hand sink. Provide.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting boards at juicing station (deep grooves). 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 lid on container at juicing station that was cracked and damaged. Replace lid with one that is not damaged. PIC will order new lid.

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. Repaint damaged areas of floorboards in prep area of produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded greater than 41F (see chart). Suspected human error in cooling, possible blocked fan. Facility will look into isses and remedy, will hold food under TPHC in meantime. VR. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Diced chicken cubes were cold holding in walk in cooler at 43 degrees F. All other items checked were 41-42 degrees F. This temperature fluctuation can be due to the walk in cooler door that is left opened leading to the prep market. Recommend refrigerator repair operator adjusting thermostat to make walk in cooler colder for better compliance. 0 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 cooling cut melons being stored inside of plastic trays while stacked on top of each other. Also observed cut cantaloupe cooling while fully wrapped inside of walk in cooler. CDI- Cut melons were placed in blast chiller for proper cooling methods and correction. REPEAT - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed produce being stored less than 6 inches off the floor in the walk in cooler. - 1 point.

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 opened almond milk being date marked 7/16-7/31. This time window exceeds the maximum 7 day time allowance. CDI- PIC adjusted date label so it would not be onsite for more than 7 days. CDI- PIC was also educated on date marking time allowance.

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 Facility was cooling cut watermelons while being fully covered in single service package container. Cut watermelons were improperly cooling in walk in cooler fully wrapped. Cut cantaloupe was also being cooled with lid still on in 2 door prep unit. These foods were cooling while being stacked on top of each other. CDI- PIC opened containers for ventilation, removed lids and unstacked products for better cooling. PIC stated that they will use ice beds and blast chillers for better cooling methods in the future.

3-302.15 Wash fruits and vegetables prior to use. Observed a lemon and pare along the cutting surface near the front prep area stored for immediate prep with stickers still on them. General Comment: Facility will now cool cut melons in the blast chiller and ice baths in the walk in cooler. EHS granted permission to cool foods while stacked and closed as long as the foods are in the blast chiller, tempted periodically(documented on temperature log) to ensure that cooling methods are allowing for adequate cooling time rates. The blast chiller shall not be utilized while cooling is in process.

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 ceiling in need of cleaning near air intake fans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed juicer that had last been used two days ago with food debris and in need of cleaning. CdI by instruction.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in need of replacement or resurfacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed several TCS/RTE foods on the salad line that were out of temperature compliance reading 48-53F. CDI - Items moved to walk in freezer for rapid cooling. Recommended TPHC or the use of logs.

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 - Repeat - Observed two pans of cut melons tightly covered reading 61F. CDI - Items to be placed in freezer. Cooling shall be accomplished using one of the methods listed above and monitored using a thermometer. Food can be uncovered or loosely covered during the cooling process.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed in upright two door reach in units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - 75% of the food items placed on the salad bar read 48-59F. CDI- All product placed in freezer for rapid cooling. During re-check foods have significantly decreased in temperatures 39-47F. Requested to stir product and maintained until it reaches 41F. // Cantaloupe melons on display read 46-49F. CDI- All product was voluntarily discarded. Note 1: PIC and GM state that they will maintain a temperature log for the salad bar. Also recommended to place empty pans on the line to maintain the unit cold without over working it. Note 2: Observed bean sprouts 48F and cut cabbage at 49F. PIC placed both items in walk in cooler for rapid cooling. PIC states he will discontinue cutting cabbage and placing on display. They will cut to order. Observations were not included in the deduction of points. Noted for the purposes of documentation.

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 - Repeat - Observed all food products used for salad bar placed in cooler tightly wrapped or covered reading 50-61F. CDI- PIC placed all items in freezer for rapid cooling. Recommend to assess cooling methods to ensure that foods are properly cooled down within time and temperature parameters. Food for salad bar is being left out for an extended period of time.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - 0pts - Establishment only has a dial thermometer. A thin probe thermometer is needed. CDI- Thin probe thermometer obtained during inspection.

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. - 0pts - Floors: Floor cleaning needed throughout. Walls: Walls across from walk in cooler and throughout need minor cleaning for splash and debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Watermelons on ice display read 50-54F. Watermelons on ice/refrigerated display read 47-50F. A speed rack of pasta and other salads placed on salad bar read 47-51F. CDI- Watermelons placed in walk in cooler for rapid cooling. Foods at salad bar were placed in walk in freezer prior to EHS taking temperatures. PIC was aware of issue and placed foods in WIF for rapid cooling. Salad cold holding unit had an air temperature of 33F. Assess flow of foods from produce department to salad bar. Watermelons on display must be at a temperature of 45F or below at all times. Assess storage and display of items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - One small package of diced chicken and cut cabbage were not properly dated. CDI- PIC voluntarily discarded product.

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 - Repeat - Sliced chicken, diced chicken, and crab meat were tightly wrapped and read 60F. CDI- PIC voluntarily discarded product. When items are taken out of produce department and to be placed on salad bar food might increase in temperatures. All items returned to produce department should be cooled down to 45F or below prior to tightly covering.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - General cleaning needed in two door refrigerator.

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. - 0 pts - Floor cleaning needed throughout prep area.

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 several hotel pans of cut lettuce salads sitting on speed rack in walk in cooler. Each pan was tightly covered with plaqstic wrap. Cut lettuces in pans measured between 50F and 52F. PIC vented the pans by turning back plastic wrap. Salads will not be tightly rewrapped until 45F or below and PIC will be instructing emploiyees on proper cooling techniques.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ice machine for ice used in cooling packaged produce items heavily soiled on interior. PIC will clean and sanitize. Inspector will check when returning for seafood department verificaiton visit on 2-16-15.

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 dusty ceiling in walk in produce cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of mixed fruits (containing cut melons) cold holding in a wall unit display case with temps above 45F. The containers had been placed on dummy containers thus not allowing cold air flow around the mixed fruit. CDI - All containers were voluntarily discarded by the PIC.

3-304.12 Store in-use utensils on a clean portion of a food-contact surface that has been cleaned and sanitized. Observed tongs for a self service display case being stored directly on an unclean surface (air vent for the display case). CDI - PIC removed tongs and will develop another way for the customer to get food item.

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 black mold-like buildup on wall of the trash compactor. Repeat.

4-601.11(A) Equipment food contact surfaces shall be clean to sight and touch. Observed buildup inside ice machine. This ice doesn't contact food products sold. It is used for icing packaged products. Facility agreed to clean.

3-501.16(A)(2) and (B) Maintain all cold time/temperature control foods at 45F or below. Observed canteloupe and honeydew and watermelon at 47-48F in customer display case. Foods were removed and placed in walkin cooler. Service man has been called and will be out today. Verification required.

3-501.17 Ready-to-eat, potentially hazardous food held for more than 24 hours shall be date marked. Observed corn salsa, chick peas and bean salad in cooler without date mark. Items are usually used within 24 hrs due to volume. Facility agreed to begin labeling to ensure labeling requirements are met.

4-302.12 A thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. There are thin probe thermometers available in the store but produce department has a large diameter analog thermometer. They advised they would move a thin prob thermometer to the produce department.

6-501.12 Physical facilities shall be cleaned as often as necessary to keep them clean. Clean wall around trash compactor.