HARRIS TEETER #30 MELON BAR

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser inoperable at hand sink upon entry to prep room. CDI: PIC opened paper towel dispenser and cleared jammed paper towels.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a stack of metal containers being stored wet nested on clean storage shelf above 3 compartment sink. Store equipment in a position that allows for air drying.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on door of walk in cooler. Replace torn gasket.

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 mixed fruit platter being held at 45F stacked 3 high in mobile grab and go cooler. CDI: PIC voluntarily discarded item. REPEAT.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water reach a maximum temperature of 109F from 3 compartment sink. Water from 3 compartment sink shall be at least 120F to maintain wash solution at at least 110F. VERIFICATION REQUIRED.

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 of debris on floor of walk in cooler. Clean as needed.

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 containers and other equipment in sanitizer compartment of 3 compartment sink in which several metal containers were not fully submerged under sanitizer. Sanitizer compartment was only filled with quat sanitizer about 4 inches high in compartment. CDI: Employee filled sanitizer compartment with quat sanitizer to ensure all utensils were fully submerged under sanitizer.

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: 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 . Observed 17 plastic containers of cut watermelon covered with plastic lids cooling in a shopping cart in walk in cooler. EHS measured temperatures of two containers of watermelon which measured 48F and 50F. Label on containers of watermelon stated they were prepared at 11:13, over 4 hours prior. CDI: PIC voluntarily discarded all containers of cut watermelon.

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 container of cut watermelon being held at 44F in mobile grab and go unit. CDI: PIC voluntarily discarded container of cut 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 17 plastic containers of cut watermelon covered with plastic lids cooling in a shopping cart in walk in cooler. EHS measured temperatures of two containers of watermelon which measured 48F and 50F. Label on containers of watermelon stated they were prepared at 11:13, over 4 hours prior. CDI: PIC voluntarily discarded all containers of cut watermelon.

4-501.11 Maintain equipment in good repair. Observed a small hole in cover on top of prep counter for food plastic wrapping station. Replace cover.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed tongs, long handle spoons and other clean utensils submerged in water after being w/r/s and placed laying flat in a plastic container to “air dry”. -CDI-PIC relocated all utensils to 3-comp to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in grab-n-go units (see temperature chart). PIC voluntarily discarded TCS items that were holding above 41F for over 4 hours and moved remainder of items of WIC to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. 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 quartered watermelon cooling while tightly wrapped in grab-n-go units. Utilize WIC or WIF for cooling. - CDI - PIC moved products to WIC to quickly cool. 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 .

4-502.11(A) Maintain utensils in good repair. - Observed multiple rusted knives stored in the knife magnetic strip. - CDI - PIC voluntarily discarded knives.

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 buildup along interior surfaces of salad bar unit. Clean and increase cleaning frequency to maintain clean.

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

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 ventilation fans inside prep room with dust build up. Clean as needed.

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 seven (7) trays of cut watermelon, date marked as having been prepped more than 4 hours prior (5:58 a.m) in the WIC with tightly affixed lids and temperatures ranging from 48F to 50F. Trays prepped from previous days were observed as being at or below 41F. CDI - Trays were voluntarily disposed of by PIC. EHS provided PIC with ambient TCS food cooling chart for display and use within the department. 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 .

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 two (2) stacks of single service plastic lids on storage rack in produce department with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed two (2) slotted racks in WIC with flattened cardboard sheets serving as the solid non food contact surface. Remove absorbent material and, if necessary, replace with non absorbent material such as plastic or metal sheeting.

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 two (2) cut cantaloupe containers and recently (within the last 3 hours) delivered watermelon in the prep area reach in cooler registering temperatures at 43F, 44F, and 46F respectively. Observed cut cantaloupe at retail display cooler registering a temperature of 42F. The ambient temperatures and internal gauges of the prep area reach in cooler and retail display cooler displayed temperatures of 41F and 40F, respectively. CDI - Cantaloupe portions were voluntarily disposed of by PIC. Watermelon was rotated to the WIC for additional corrective cooling.

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 strawberry parfaits move from preparation to cooling within the produce WIC. Parfaits were sealed in closed containers. One parfait was opened to serve as a cooling sample, and cooled effectively within parameters. CDI - EHS and PIC discussed effective cooling methods. Cooling items in WIC were opened for additional cooling

4-501.11 Maintain equipment in good repair. Observed loose, hanging gasket on retail display cooler. REPEAT No escalation in point value deduction; prep area gasket noted in previous inspection has been repaired accordingly.

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 soil accumulation in the bottom of the salad bar RIC. Clean at a frequency necessary to preclude soil accumulation.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler in prep room. - 0.5 -

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed some TCS foods on melon bar cold held above 41 degrees F. See temperature chart. Repeat. Ensure all TCS cold held at 41 degrees F and below. CDI, Time as a Public Health Control ( TPHC ) used for salad bar TCS items such as cut leafy greens, cheeses, watermelon that were observed cold held above 41 degrees F. cold hold at salad bar. See temperature chart. Written procedures completed today for TPHC. Observed shallow metal pans currently used and suggested use of deeper metal pans for TCS foods at salad bar which may help them be maintained at 41 degrees F and 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 - Observed recently prepared / packaged watermelon still on cooling process on salad bar at 51 degrees F. CDI, packaged melon relocated to WIF to rapidly cool.

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

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 cut melon cooling from day before in covered container in walk in cooler between 47-50 degrees F. Melon voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon cold held in WIC between 43-45 degrees F from yesterday. CDI, foods voluntarily discarded by PIC. Observed unit not maintaining TCS foods and several other vegetables holding between 42-44 degrees F. Repeat. Visit to ensure long term compliance of WIC.

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 recently prepared melon cooling on rack at 46 degrees F and remained at 46 degrees F 20 minutes later in WIC in tightly covered container. CDI, recently prepared melon lids vented and relocated to rapidly cool in dairy WIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Observed WIC not maintaining TCS foods at 41 degrees F and below.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed facility in process of adding tile to wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut watermelon cold held on ice at 53 degrees F near entrance door. Obsered TCS foods held above 41 degrees F on ice and salad bar. See temperature observations above. Observed kale, salad, and cut melon between 47-51 degrees F. CDI, These items voluntarily discarded by PIC. Observed watermelon cold holding on ice and not submerged to maintain 41 degrees F. CDI, water relocated to walk in cooler to rapidly cool. . Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

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 with a date of preparation of 7/27. CDI, melon voluntarily discarded by PIC. Improvement made since previous inspection

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing food but wearing a watch. 2-402.11 Effectiveness-Hair Restraints - C - Observed food employee handling food and not wearing hair restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed small leak at 3 compartment sink faucet.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed wicker baskets on produce shelving with debris accumulation on them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items cold holding above 41F at produce wall, in prep. room, and at the salad bar (see chart). CDI- products were discarded or transferred to walk in cooler for cooling. Observed walk in cooler with an ambient air temperature of 42F after several minutes of monitoring. Verification required to ensure compliance.

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 an opened package of cooked chicken and an opened package of feta cheese without datemarks. CDI- products were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts at the customer produce wall and cut melon in an ice display cold holding above 45F (see chart). CDI- products were relocated to the walk in cooler for cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in the produce prep. area.

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 the shelving inside a reach in cooler where salad bar buffet items are stored.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep gouges and buildup in the gouges. -1-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed out of service ice machine in the cutting room. -0-

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 overstacked cut lettuce cooling in the salad bar. CDI - PIC split portion in half until product below fill line and placed in walk in to cool. -.5-

5-202.13 Backflow Prevention, Air Gap - P Provide an air gap of twice the diameter of the pipe, no less than one inch. Observed less than the required air gap at the prep sink beside the hose connection. Restore air gap at the floor drain. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean catch tray area near leafy greens on produce wet wall.

4-602.13 Nonfood Contact Surfaces - C: Clean wrapping station.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors throughout and also in produce cooler.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain cold foods at 45F or below. Observed two pans of melons on the salad bar with some pieces as warm as 48F. CDI- placed in the 2 door refrigerator in the produce dept to cool.