HARRIS TEETER #45 PRODUCE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed a spray bottle of sanitizer being stored in cleaning chemical storage coral in which concentration level of quat sanitizer measured 0ppm. PIC stated sanitizer was most likely not refilled today with fresh sanitizer. CDI: PIC refilled sanitizer which measured 400ppm.

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 4 packages of sliced watermelon and 3 packages of quartered watermelon all being held above 41F in grab and go unit under window to produce prep room. CDI: PIC voluntarily discarded watermelon.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed an open box of whole tomatoes being stored on shelf underneath paper towel dispenser where water from wet hands can drip on tomatoes. CDI: PIC moved tomatoes to another location away from potential contamination.

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 a stack of single use lids and single use to go containers being stored right side up outside of their original packaging. CDI: PIC inverted lids and containers to protect against contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed house hold crockpot being stored in prep area. PIC stated crockpot is used periodically. Remove crockpot.

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 condensation leaking from overhead ac unit near 3 compartment sink. Leak was not above any food or equipment items. PIC submitted a service request for repair during inspection.

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 in WIC cut melons and watermelons inside sealed plastic containers cooling with temperatures above 41F ( see temp chart). TCS food items were prepared today in the morning at 8:49 am and had not been taken out of WIC; 4 hrs cooling parameter missed.WIC not in defrost mode, ambient temperature at 43F. -CDI- PIC voluntarily discarded food items. Visit in 3 days. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in WIC diced tomatoes and bean and cheese dip made the day prior at temperatures above 41F ( see temp chart). WIC not in defrost mode; ambient temperature 43F. Observed in customer grab-n go display case #1 multiple containers of bean and cheese dip, prepared the day prior, with temperatures ranging from 50F to 56F; kept overnight.CDI-PIC voluntarily discarded all food items. Visit in 3 days 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 cut melons and watermelons in WIC being cooled in sealed plastic containers ( prepared in the morning) ; recommend opening plastic containers ( venting ) to allow air to circulate.4 hr cooling parameter missed.WIC ambient temperature 43F.-CDI-PIC voluntarily discarded food items. Visit in 10 days 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 .

4-501.11 Maintain equipment in good repair. Observed WIC swing doors w/ torn gaskets throughout the parameter of the door; some areas have no gasket allowing air to escape. Observed WIC w/ an ambient temperature of 43F and not in defrost mode; outside thermostat showed temperature at 30F . Work order placed.

5-205.15 Maintain a plumbing system in good repair. Observed leaks at service sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed sanitizer initially dispensing at 0 PPM. CDI - After slight correcting and using cold water instead of hot water sanitizer was observed at 200 PPM.

4-501.11 Maintain equipment in good repair. Observed parts of gasket on ice machine completely detached from door/lid. PIC will put in work order to have fixed or replaced.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in prep area close to box of rotting bananas. Discard old expiring produce to prevent attracting pests.

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 single service and single use items in prep area uncovered and not inverted to protect against contamination. Keep items in original packaging to protect against contamination.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed holes in side of dumpster due to excessive rust. Recommend contacting dumpster service provider for replacement. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a mattress and other debris surrounding dumpster.

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. Food debris on wrap station. Nonfood contact surfaces shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Sanitizer bottle measured less than 150 ppm quat on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied. 0 pts.

6-501.111 Controlling Pests - C - Repeat - Large amount of gnats around onion display. Pests shall be precluded from the premises. Contact pest control for solutions on gnats.

4-602.13 Nonfood Contact Surfaces - C - Clean components of wrap station. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present in prep room areas. Contact PCO for service. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed dried food residue present on undersides of cutting board top prep table. Old adhesive residue on exterior surfaces of upright double door cooler. Residue present on shelving, rolling food carts, and other non-food surfaces.

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. Food debris and other residue present on flooring under and behind equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee beverages stored in upright cooler mixed with facility food. Designate an area away from food or food contact surfaces for the storage of personal food and beverages.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC unable to describe reportable symptoms or illnesses and unaware of employee health policy requirements. No health policy could be located by PIC. CDI - discussed with PIC employee reporting and training requirements. Store manager was able to locate a copy of the policy on the bulletin board of another department. Store manager placed new employee health policy in produce and discussed employee reporting with PIC of department. Mecklenburg County employee health policy information also left with PIC and store manager.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels available for use at hand sink in produce room. Employee unable to open dispenser to refill so no towels provided. CDI - manager accessed dispenser and replaced hand towels REPEAT - Ensure paper towel dispenser is refilled each time it is emptied.

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 multiple containers of cut cantaloupe and cut watermelon pieces in upright cooler with no date marking present. PIC confirmed no melon cut today and that melon was prepared during previous days prep and not labeled. CDI - date labels applied.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in produce processing room. Contact PCO for service.

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. Accumulated food debris on floor under food prep sink. Ensure all areas of floor are cleaned regularly.

6-301.12 Hand Drying Provision - PF - Observed no towels available at towel dispenser at handwashing sink. CDI, towels provided.

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 cut melon not date marked in stand up reach in refrigerator. CDI, melon voluntarily discarded by PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint worn by food prep employee when handling produce.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Staff unable to locate food thermometer. CDI, new thin probe thermometer provided while on-site.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in department.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed test kit wet. CDI, new quat test kit provided while on-site.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed bean dip prepared at approx 130pm today cooling in walk in produce cooler at 52F. Ambient air temperature in produce cooler only 52F. Staff did no know what produce cooler should temp but things it might be below 40F CDI- removed to walk in cooler in deli to cool PRODUCE COOLER SHOULD BE ASSESSED TO DETERMINE IF IT CAN MAINTAIN TEMPS AT 41F OR LOWER BEFORE PLACING ANY TCS FOODS INSIDE

4-501.11 Maintain equipment in good repair. Observed PIC state that the produce department had a refrigerator possibly for the cooling of TCS foods and it was not working and had been removed. VR for replacement

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. On duty store/department management did not have managers ANSI food safety certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon and bean sprouts cold holding above 45F. CDI- bean sprouts were transferred to walk in cooler for cooling; and cut melon was placed deeper into ice bath to ensure the entire product is surrounded by ice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside the reach in cooler nearest the cutting boards in the prep. room and minor debris accumulation on the back wall/underside of some produce shelving where misting occurs.

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 green leaf lettuce placed in display wall without being cooled in walk in. Product ranged between 48F and 60F. CDI: Lettuce removed from display and taken to walk in for rapid cooling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-.Observed only hand sink in produce area blocked by carts and shelf. CDI -Items moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed watermelons on display reading 48-58F. CDI - Items within 2 hour limit so cooled down in walk in. Observed items not placed in ice in a sifficent manner to maintain product cold. Assess process.

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

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. - 0pts - Observed overhead vents with dust. Clean as needed.

Observed no metal stem thin probe thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean display cases near leafy greens and where needed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Obseved artichoke dip was not dated int he 2 door refrigerator in the kitchen. CDI.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Observed cut melons in cases at 50-52F. These were sitting on top of ice rather than in ice. CDI- taken to the back to cool and ice built up so that items sit in rather than on the ice