HARRIS TEETER #157 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in merchandising cooler and berry island (consumer grab and go areas) above 41F. Refer to temperature chart. Observed ambient air of units at 41F or below. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED BY EOD 1/30/2026** **PIC TO NOT USE UNITS UNTIL REPAIRS CAN BE MADE** -1.5- 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 prepared today in WIC with no change in temperature after 30 minutes. Observed items cooling with lids and stacked on top of other items cooling. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids to facilitate rapid cooling. -0- 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts in need of replacement due to no longer smooth and easily cleanable. Resurface or replace. -0-

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 dust buildup on fan vents in WIC. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 mop sink floor in need of cleaning due to debris/trash buildup. Increased and more thorough cleaning frequency recommended. -0-

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 black residue accumulation at caulking of three compartment sink. Remove old caulking and replace with fresh caulk.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed portion of salad bar to be holding TCS items above 41F (see temperature chart). Per PIC, items were placed on the salad bar around 10AM. PIC moved items to WIC to quickly cool and agreed to not hold TCS items in this portion of the salad bar until repaired. - VR - Verification required within 3 days to ensure unit has been repaired. *NOTE: Risk control plan will be implemented at next routine inspection if cold holding issues persist. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F in WIC and multiple grab-n-go units (see temperature chart). PIC voluntarily discarded items holding above 41F that had been in units for more than 4 hours and moved remaining TCS items to WIC in another department. - VR - Verification required within 3 days to ensure units have been repaired. 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 .

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. - REPEAT - Observed walls in need of cleaning near three compartment sink and prep sink. Clean and increase cleaning frequency to maintain clean. Replace caulk where black. - *NOTE: No point deduction due to improvement noted since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed portion of salad bar to be holding TCS items above 41F (see temperature chart). Per PIC, items were placed on salad bar at around 10:30AM. PIC voluntarily discarded all items holding above 41F due to being out of temperature for more than four hours. PIC agreed to not hold TCS items in the broken portion of the salad bar until unit repaired. Also observed cut cantaloupe and cut watermelon holding above 41F in grab-n-go island unit (see temperature chart). Containers were stacked 3 high. PIC moved top layer to WIF to quickly cool. Do not stack higher than 2 layers. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed one live insect on wall near handsink in prep area. - CDI - PIC killed and discarded insect.

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 black buildup on walls near prep sink, handsink, and three compartment sink. Clean and increase cleaning frequency to maintain clean.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal containers stacked within each other in sanitizer compartment of 3 compartment sink. One employee began to stack containers on counter of 3 compartment sink. EHS asked employee who washed containers and employee stated that containers were stacked within each other when 3 comp sink was full with sanitizer which prevented all food contact surfaces of pans from being properly sanitized. CDI: PIC returned items to be W/R/S.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed 9 large pieces of cut watermelon tightly wrapped in plastic cooling in shopping cart for more than 4 hours with temps between 49F - 53F. CDI: PIC voluntarily discarded watermelon.

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 9 large pieces of cut watermelon tightly wrapped in plastic cooling in shopping cart for more than 4 hours with temps between 49F - 53F. CDI: PIC voluntarily discarded watermelon.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple yogurt parfaits and small cups with cut melon in floor case and salad bar above 41F. CDI: Items were voluntarily discarded. Points remain the same due to significant improvement from last inspection. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility with a thick probe thermometer. VR required within 10 days.

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 fans in walk in cooler with build up of dust. Clean as needed.

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 multiple items (see chart) above 41F in walk in cooler, and floor cases. All items that were in the floor cases and walk in cooler except for watermelon that was cooling were voluntarily discarded. VR required no later than 8/18 to ensure walk in cooler is holding foods at 41F or below.

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 multiple containers of watermelon with closed lids not cooling fast enough. CDI: items moved to the freezer to quickly cool.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient air temp of 46F. Repair walk in cooler

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. Observed no written plan for vomit and diarrheal clean up. CDI - PIC was provided with vomit and diarrheal plan. - 0 -

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No paper towels available at hand sink in restroom used by female employees from all departments and no alternate hand drying device provided. CDI - PIC replaced towels

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two knives stored as clean in wall mounted holder with dried food residue. CDI - knives removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS foods stored in produce walk in cooler holding above 41f. See chart. Ambient air temp of unit zoned with areas as high as 49f in the cooler. CDI - TCS foods which were in the unit overnight discarded and other TCS foods relocated to alternate cooler which is holding at 41f or lower. Cooler may have mechanical issue and EHS observed both doors left open for extended periods of time with no air curtain in place. Do not store TCS foods in the cooler until is is verified to be holding food temperatures at 41f or lower. Verification required.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing watch on wrist while working with salad bar produce items and utensils. Remove watches and jewelry from arms while performing food handler duties.

4-501.11 Maintain equipment in good repair. Observed produce walk in cooler with elevated ambient air temperature with air curtain flaps cut off/missing providing no insulative barrier to cooler doors which were observed to be repeatedly left fully open. One fan unit in the cooler may have mechanical issue also and needs to be serviced. Lowest air temperature recorded blowing from fan unit 44f.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat/washed produce on speed rack. CDI: washed produce relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli salad section of salad bar holding above 41F. CDI: Products temporarily placed on TPHC today and will be for the next 2 weeks until unit is replaced. TPHC form sent to PIC today via email. Salad bar is being completely replaced with new equipment in 2 weeks due to remodel. REPEAT VIOLATION

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 quarters cooling in grab and go cooler. CDI: Product moved back to the walk in. Product had dropped one degree since first temperature, and had 4 hours to get to 41F from 44F (initial temp after prep). Product was relocated since it had only been moved to grab and go in the past few minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon located in walk in cooler, spinach artichoke dip in retail case, tuna salad and watermelon at salad bar holding above 41F. No corrective action taken for temps between 42-45F as per the guidance from the state health department DHHS. Observed wedge salad holding above 45F at the salad bar. CDI - Placed item on temporary TPHC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes stored on the floor of walk in cooler and dry goods area.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling phone and then donned clean gloves without hand washing in between. CDI-Stopped the employee and instructed to wash hands.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the tall reach in cooler. Have cleaned. REPEAT.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the tall reach in cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floors of the walk in cooler and to the tall reach in cooler racks. Have cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of lettuce above 45F at the salad bar. CDI-The product was placed into the walk in freezer for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the racks inside of the 2-door reach in cooler. Have cleaned.

Observed TCS foods holding at >45F today on the salad bar. Items had been out of temperature for <2 hours and were moved to the walk in freezer where they will fall quickly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed an employee handling watermelon with a watch on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.

Observed hole in the outside dumpster today(on top where rain water can enter). 5-501.111 Keep storage areas and bins for waste in good repair.

Observed peeling paint on the wall. 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 build up on the display case for produce today and on the hose handle today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels supplied at the handsink today- supplied during the inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in the display case holding at >45 on the left side. Products discarded and a repairman called. Other side of cooler can be used.

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 melons cooling on the buffet today- moved to walk in cooler to completly cool before being displayed.

4-501.11 Maintain equipment in good repair. Observed chipping paint on black produce shelving today.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring throughout department in need of cleaning.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed 2 plus flats of figs and small package of strawberries with mold. Discussion of prevention and detection of mold in berries.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple melons, cut lettuce, and pasta salad on salad bar at greater than 45 F..

3-302.15 Washing Fruits and Vegetables - 3-302.15 Washing Fruits and Vegetables. (A) Except as specified in ¶ (B) of this section and except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form. Observed melon to be cut without washing. Redirected.