HARRIS TEETER #204 PRODUCE

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 a package of sliced honeydew and 6 containers of cut cantaloupe being stored in grab and go cooler and containers of bow tie pasta and potato salad being stored on salad bar all above 41F. See temp chart. CDI: PIC voluntarily discarded all cut fruit and placed pasta and potato salad in walk in cooler to rapidly cool.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food items in prep room without a head cover. CDI: Employee donned a hair net.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle containing an unlabeled unknown substance stored with other labeled cleaners and sanitizers in prep room. CDI: PIC voluntarily discarded spray bottle.

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 watermelon cut in quarters cooling in WIF at 51F and brought to grab and go cooler by employee where they measured 45F. CDI: Through EHS intervention, cut watermelon quarters were returned to WIF to complete cooling process as they would not have met cooling parameters in grab and go cooler. REPEAT.

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 watermelon cut in quarters tightly wrapped in plastic and a container of cut cantaloupe also tightly wrapped in plastic cooling in reach in cooler in prep room at a rate insufficient to reach cooling parameters. See temp chart. CDI: Employee moved all items to walk in freezer to rapidly cool.

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 build up on produce wrap machine. Clean as needed. REPEAT.

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 build up on floors underneath shelving in walk in cooler. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed a moderate amount of clean metal pans being air dried soiled w/ labeling stickers, sticker residue, and food debris.-CDI-PIC removed all metal pans and relocated them to wash area; were w/r/s. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in grab-n-go display case #1 small amount of bean dip made the day prior w/ temps above 41F ( kept overnight in DC) , that were placed towards the very front of the display case ( see temp chart), while other beans dips that were placed towards the back of the display case had temps below 40F. Ambient temp of display case at 38F; not in defrost mode; recommend different display case to maintain cold holding temps for bean dips.-CDI-PIC voluntarily discarded food 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 .

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 in produce prep area and in BOH dry storage area ( small amount) not in use single service/use items out of original packaging and being stored in areas that are soiled and some single service/use items that were soiled w/ food and dust debris.-CDI-PIC voluntarily discarded items.

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 in 3-comp sink sanitizer side drain board soiled w/ food residue and debris that was covered by a thin soiled black foam liner. -CDI-PIC w/r/s drain board and voluntarily discarded black liner.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board in prep area heavily scratched and scored.

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 cleaning needed for shelving in 2 door RIC in produce room and trays on speed rack. Clean and increase cleaning frequency to maintain clean. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F on salad bar (see temperature chart). Ambient temperatures observed at 37F. Per PIC, items were prepped earlier in the morning. - CDI - PIC moved items to WIC to quickly cool. EHS observed temperatures recover to be 41F. Ensure items are cooled properly after prep prior to being placed on salad bar. - *NOTE: Risk control plan may be implemented at next routine inspection if cold holding issues persist. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed blue chemical stored directly next to vegetables on prep sink drain board. - CDI - PIC removed chemical from drain board.

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 cleaning needed for shelving in 2 door RIC in produce room. Clean and increase cleaning frequency to maintain clean.

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 iceberg wedgie, cantaloupe, watermelon, pasta salad, and tuna salad on salad bar above 41F. Per PIC items were prepped this morning. CDI - Items prepped this morning were returned to the WIC to cool to 41F or below. Items with dates from previous day were discarded. Ambient temperature of unit was 37F. A visit will be conducted within 3 days to verify operation of unit. - 1.5 - REPEAT

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 melon mixed fruit stored inside self service glass door reach in at temperature above cold holding threshold. Observed crab salad above temperature threshold on the salad bar. See temperature chart. Both items were moved to walk in cooler to be brought down below temperature threshold.

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 previously prepared cut melon being cooled inside of holding reach in unit that’s in constant use by customers. Cut melon was moved to walk in cooler to cool at a faster rate.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 debris left attached to metal pans. CDI- Pans were removed and placed in dish area to be washed, rinsed, and sanitized again. Scales need additional cleaning. Ensure that scales are being cleaned regularly.

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 bean dip in the cold hold display to be above 41F. PIC stated that the unit was being worked on and the temperatures could have possibly risen. Food had been in the cold hold display since the morning. CDI-bean dip discarded.

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 prepared salad cooling in reach in cooler tightly covered with plastic. CDI, plastic removed and salad placed in walk In cooler to rapidly chill.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of carrotts stored on floor in WIC. Keep off floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was not wearing a hair restraint while cutting tomatos. CDI- Donned.

4-501.11 Maintain equipment in good repair. Gasket damaged in reach in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Jacket stored on boxes. Keep in designated area.

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 4 dented/damaged cans of olives and other goods stored among good cans. CDI - Items voluntarily discarded. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods (see chart) in salad bar were holding above 41F (see chart). CDI- Placed on TPHC. Suspected human error and overstacking. VR to ensure unit is holding.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Main cutting boards in prep room in need of resurface/replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons inside of salad bar was cold holding >41 degrees F. PIC placed cut melons inside of walk in cooler to be cooled. -1.5 points.

5-205.15 (B) System maintained in good repair - C Front prep hand sink was draining slow. Food employee stated that the slow drain was due to paper towel chunks covering the drain. Closely observe sink fixture to ensure that no plumbing issues are the cause of slow draining. All plumbing fixtures shall be in good working repair. 0 points.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers with stickers still on them stored over washed and prepped ready to eat produce/sauces. Also observed a bag of carrots on the walk in cooler floor. CDI- unwashed produce was rearranged and carrots were removed from the walk in cooler floor.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer bottles were registering below 200 ppm when checked. CDI- Sanitizer was remade and was reading 300 ppm. Ensure all sanitizer is 200-400 ppm.

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 bean dip being cooled with lids on and stacked on top of each other in walk in cooler. CDI- Bean dip was uncovered and un-stacked for better air flow.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food emplooye was prepping foods while wearing a watch.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in cooler in need of replacement.

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

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several packages of cut watermelon and cheese dip cold held above 45 degrees F in bottom shelf above display case. Ambient air temperature of unit measured 45 degrees F. CDI, operator voluntarily discarded all foods over 45 degrees F that was held in unit overnight and PIC stated that they contacted maintenance to check unit.

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 a package of precooked chicken with a date of preparation of 8/8 and a discard date of 8/18. CDI, informed PIC of date marking parameters.

3-307.11 Miscellaneous Sources of Contamination - C - Protect food from miscellaneous sources of contamination. Observed storage shelf stored next to handwashing sink at prep area. Provide splash guard or 12 inches of space to prevent contamination from handwashing process.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed split gasket on door of 2 door reach in refrigerator.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed several containers of cut lettuce, and food items overstacked at salad bar above 45 degrees F. CDI, operator relocated foods to rapidly cool. Observed guacamole and spinach dip packaged on site and overstacked in display case from previous day above 45 degrees F. CDI, operator voluntarily discarded foods.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed rusty shelving in standing reach in refrigerator.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler in the prep room. Replace gasket.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the inside of the reach in unit in the prep room. CDI - PIC Aj had employees clean 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. - Observed food debris on the floor of the walk in cooler. Clean floor.

Maintain proper storage of chemiclas. Observed cleaner stored on shelf with multi use clean metal food pans. Maintain with chemical storage.

General Comment- Maintain equipment in good repair. Observed split gakstes on both doors of reach in prep cooler.