HARRIS TEETER #294 PRODUCE

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handwashing sink at 75F.

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 nine bowls if cut watermelon in grab n go cooler at 44F. PIC stated bowls were prepared about an hour ago. CDI PIC opened the lids and pout the bowls in the WIC and cooled down to 41F. REPEAT 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed department 3 compartment sink an initial maximum temperature of 75F after several minutes REPEAT VR needed 5-8-26

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink leaking at underneath piping.

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 approximately six (6) bowls if cut watermelon in grab n go cooler with temperatures ranging from 41F to 50F. All bowls were prepared at times between 8am and 10am on the previous date, 09/01/2025.CDI - PIC voluntarily dipoles of all watermelon bowls. 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 .

3-501.15 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 six (6) bowls if cut watermelon in grab n go cooler with temperatures ranging from 41F to 50F. All bowls were prepared at times between 8am and 10am on the previous date, 09/01/2025. Pre conversation with PIC, some watermelon used to make bowls was held at room temperature, while others were pre chilled in WIC. CDI - EHS provided cooling chart for ambient temperature food to PIC. Utilize thermometer to verify proper cooling of food within WIC before being stored at point of sales coolers. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed department 3 compartment sink an initial maximum temperature of 89F. CDI - Prior to departing, EHS observed 3 compartment sink reach temperatures of 110F after several minutes of running.

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 three (3) stacks of single service articles (folding clamshell packaging, fruit bowls) at dry shelving with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination. REPEAT.

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 minor food debris at non food contact portion of plastic wrapping station. Clean daily or as needed to prevent soils accumulation.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Briefly observed produce department handsink without paper towel. CDI - PIC provided paper towels from nearby floral department sink. Employee replaced paper towels prior to end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five (5) bowls of cut watermelon pieces at grab n go cooler at temperatures ranging from 45F to 48F. TCS melon was cut and prepared earlier on day of inspection, approximately 5 hours prior. Per conversation with PIC, melon had been properly cooled in WIC prior to placement at point of sale. PIC voluntarily disposed of cut melon bowls. A verification will occur no later than 08/03/2024. 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 .

4-903.11(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 (folding clamshell packaging) at dry shelving with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, 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 visibly soiled knives that had not been W/R/S within required 4 hour frequency. Utensils had been used “first thing this morning,” per PIC. CDI-Used knives were moved to 3 comp sink to be W/R/S.

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. Ensure that food scales are being cleaned daily.

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 floors in need of additional cleaning inside of the main cutting room and walk in cooler.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed the produce washing sink collecting residue and debris.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. CDI- Provided.

6-301.14 Handwashing Signage - C Install hand washing signage in Men's bathroom. 0 points.

6-501.12 Cleaning, Frequency and Restrictions - C Remove soiled buildup from floor in prep area. -.5 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unwashed produce being stored over washed produce in walk in cooler. CDI- Produce was rearranged during the inspection. -1.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from walk in cooler racks, and walk in cooler floor. 0 points.

5-501.113 Covering Receptacles - C Install a covered trash can inside of the women's bathroom for sanitary napkins. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon and cut honeydew melon cold holding in walk in cooler at 52 degrees. CDI- PIC voluntarily discarded cut melons after stating that they been in refrigeration since yesterday. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Food employee was prepping foods with watch on. 2-402.11 Effectiveness-Hair Restraints - C Observed employee prep food without proper hair restraint.

5-205.15 (B) System maintained in good repair - C Observed loose fixture at hand washing sink in mensh bathroom. All plumbing should be in good repair. REPEAT General Comment : Better cold hold cut melons. Has been mentioned on past 2 inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portion of watermelons in ice display for produce dept reading 55F. CDI: PIC had watermelon display moved to walk in for rapid cooling and fully immersed product in ice to ensure uniform cold holding.

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 freshly cut cantaloupe cooling in a plate tightly covered with plastic at 61F. CDI: Product was vented to facilitate rapid cooling.

5-205.15 Maintain a plumbing system in good repair. Observed liquid back up in mop sink in back of store. PIC called plumber during inspection and is awaiting repair. VERIFICATION REQUIRED within 10 days.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - 0 pts - Observed no thin-probe thermometer onsite. Thin-probe thermometer needed to take accurate temperatures of thinly sliced melons. CDI - Received thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed display cooler with significant build up. Needs cleaning to ensure contamination does not occur.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed flies in area.

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 on exterior of ice bin.

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. -Repeat - Floor cleaning needed in walk in cooler and produce area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Raw shell eggs stored over ready to eat foods (pico and bean dip) in walk in cooler speed rack. CDI- PIC removed eggs from storage.

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 - Minor cleaning needed on floors of walk in produce cooler.

5-501.16 Provide waste bins in required areas including at handwash sinks. - No trash can at hand sink. Provide a trash can at sink that remains at hand sink area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Watermelons on display read 52F. Watermelons were not completely submerged in ice. CDI- Melons return to WIC for rapid cool down. PIC states that melons will be placed on display completely submerged in ice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a floor unit display case with a temperature reading of 53F. Containers of lettuce and spring salad mix within this display case had temperatures above 45F. Also observed overstacking of spring mix salad containers in a wall unit display case (lower shelf). All containers (spring mix) were pulled from the display cases and placed in walk in cooler for rapid cooling. Verification required.

4-501.114 Sanitizer shall be at approved concentration. Observed sanitizer out at 3 compartment sink, registering 100ppm. Bag was replaced and sanitizer registered at 200ppm Quat.

3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed kale, mescaline mix sitting out at 50F and 62F. Staff moved to walkin cooler to chill.