HARRIS TEETER #88 MELON BAR

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 and cantaloupe cooling in 2 door upright refrigerator covered. Keep items uncovered until temperature reaches 41F or below, then cover. CDI - PIC instructed employee to vent items to continue rapid cooling. - 0.5 - 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quaternary sanitizer at 100ppm in 3 compartment sink. Per directions, concentration should be between 200-400ppm. CDI - Employee made new sanitizer at correct concentration. - 1.5 - 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon chunks, wedge salad, potato salad, chicken salad and crab salad above 41F in the salad bar. Per PIC, salad bar items were set out 1.5 hours prior to EHS taking temperatures. CDI-PIC removed all 3 food items above 41F to cool back down to 41F in WIC. EHS discussed with PIC about smaller portions in the shallower pans towards the front of the salad bar and the wedge salad pan as those were the foods that were out of temperature. 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 .

4-501.11 Maintain equipment in good repair. Observed torn gasket on right side door of reach in cooler, cold holding temperatures not affected.

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 Email procedure to store manger.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink on prep station. Ensure that drinks are stored below prep stations with a lid and straw.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in produce prep area. CDI - Hand towels were supplied. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by newly delivered produce pallets upon arrival to produce prep area. CDI - PIC moved pallets and allowed access. -1 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 container of watermelon cooling while covered. Also, watermelon was placed in unit for sale before cooling. CDI- Container was uncovered and taken to the walk-in cooler to chill.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a spray bottle of oil that was not labeled. CDI- container was labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a food employee wearing a wrist watch while preparing food. CDI- employee removed watch.

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. Clean items from floor in corner and under equipment in produce area.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash in melon bar prep area only reaching 66 degrees. repeat violation. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed handwash sink leaking.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash only reaching 77 degrees. Repeat violation . 10 day verification required.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hand wash only reaching 98 degrees. 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melons and texas caviar held at greater than 41 degrees in display case. CDI took to cool in reach in cooler.

4-501.11 Maintain equipment in good repair. Observed reach in cooler in need of gasket replacement on both doors. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed hand sink leaking in two spots.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed carts blocking handsink at produce area. Ensure to maintain access to handsinks at all times. CDI PIC removed carts blocking the handsink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed multiple TCS foods such as cut melons, pasta salad, roasted corn, etc. cooling and above 41F (see temp chart). PIC stated that items were used prior to the inspection to place at the salad bar and melons were cut in the morning. Cooling rate was not sufficient based on the cooling methods used. EHS discussed taking fewer items at a time to maintain cold hold temperatures or cooling items down in the walk in freezer for rapid cool or placing in the coldest part of the WIC rather than at the walk in cooler door. CDI PIC removed items and placed into the walk in freezer for rapid cooling. TCS food items were below 41F by the end of the inspection.

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 cooling on ice in display tightly wrapped and cut melons cooling in the salad bar. Ensure to follow proper cooling methods. CDI EHS discussed proper cooling methods for cut melons before placing on display and PIC removed items and placed into the walk in freezer to rapid cool.

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 dented can stored with other cans on the dry storage shelf. Ensure to store dented cans in a designated area. CDI PIC voluntarily discarded dented can.

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 containers of pasta salad, egg salad, chicken salad, and seafood salad that was opened the day prior without a date mark. CDI PIC date marked all containers during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut and wrapped watermelon on display ice cooler. PIC stated product is cut, wrapped, and then placed on display ice cooler. CDI- Product removed and brought to WIC to cool down. In future, facility will cool watermelon down before placing on ice.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on top shelf above facility food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Tomatos in salad bar were recorded at 49F. CDI- Brough to WIC to cool down.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some debris build-up in ice machine. Clean ice machine.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

4-501.11 Maintain equipment in good repair. Gasket damaged in reach in unit. Repair gasket.

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 cut tomatos in reach in unity at 50F. PIC stated tomatos were cut about 4 hours ago. CDI- Tomatos voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed watermelon sitting in ice bath at front of stored at 63F. Watermelon was not completley submerged in ice as the part of the melon touching the ice was cold but the top portion was not. CDI- Watermelon brought back to WIC to cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut tomatos in reach in unit with tight-fitting lid on. CDI- Tomatos were discarded as they did not meet cooling parameters.

4-501.11 Maintain equipment in good repair. - Observed split gasket on the swinging door into the walk in cooler. 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 black build up on the walk in cooler gasket. Clean gasket.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. •GENERAL COMMENT OBSERVED ONE GENTLEMEN WITH A LONG BEARD AND NO BEARD GUARD, WHILE WASHING CELERY. CDI BY PIC PROVIDING BEARD GUARD.

4-501.11 Maintain equipment in good repair. GENERAL COMMENT - REPLACE SPLIT/TORN GASKET ON REACH-IN UNIT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. SOILED INTERIOR ON ICE MACHINE USED STRICTLY FOR NON-FOOD USAGE. OBSERVED FOOD DEBRIS ON SHELVING IN REACH-IN UNIT. OBSERVED DUST ON STORAGE SHELVING. CLEAN ALL ITEMS

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.OBSERVED SOILED RUBBER BLACK LINING ON BOTTOM SHELVES OF PRODUCE DISPLAY UNIT. CLEAN OR REPLACE BLACK LINERS.

6-301.12 Hand Drying ProvisionObserved no hand drying paper towels available at employee restroom. CDI by PIC providing restock supply of paper towels.

4-202.16 Nonfood-Contact SurfacesGENERAL COMMENTObserved caulking cracking and seperating from handsink in kitchen. REPLACE CAULKING