HARRIS TEETER #179 PRODUCE

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- Observed two packages of strawberries with white growth. CDI - PIC voluntarily discarded strawberries.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed container of pico on salad bar at 45F. All other items at 41F or below. CDI - PIC voluntarily discarded pico. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked small, metal pans on clean rack with stickers on bottom of pans. All labels and tags should be removed prior to cleaning/sanitizing to allow for proper cleaning. CDI - Pans moved to dish area for w/r/s. - 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) cardboard tray of unwashed produce (strawberry and raspberry containers) on shelf above sealed salad ingredients (diced deli ham, boiled eggs, shredded cheddar, etc.) CDI - Department manager rotated unwashed produce to location separate from ready to eat foods. EHS provided WIC storage order sticker to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three (3) bowls of cut cantaloupe, date marked for 6:22 a.m. on the day of inspection, at 47F in mobile cooler 2 at 10:47 a.m. All other TCS foods within the cooler were observed at being 41F and below. CDI - Department manager voluntarily disposed of out of temperature TCS food. 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 six (6) bowls of cut cantaloupe in standing customer cooler at temperatures between 42F and 44F. Bowls were date marked for 6:30 a.m. on day of inspection and were observed at approximately 10:17 a.m. CDI - PIC rotated cantaloupe with open lids to WIC to cool fully before being placed back within point of sales cooler. EHS provided ambient temperature TCS food cooling chart to PIC. 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 .

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 cleaning in prep area and WIC. Clean and increase cleaning frequency to maintain clean.

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 sliced ham (Cooling rate .06 degrees per minute) and blue cheese (cooling rate .03 degrees per minute) did not meet proper cooling rate of .12 degrees per minute. CDI- PIC unwrapped tightly wrapped plastic bags of sliced ham and blue cheese to promote faster cooling rate. 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 sliced ham and blue cheese cooling in tightly wrapped plastic bags in walk in cooler. CDI- PIC unwrapped foods to promote faster cooling. 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 gasket damage on produce walk in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed crock pot in produce department, PIC and employees stated these are used only a couple times a year for heating chocolate and dipping strawberries. Crock pot states “FOR HOUSEHOLD USE ONLY” at the bottom. PIC stated she will remove crock pot from produce department, will get a commercial piece of equipment moving forward.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food in produce prep room with wristwatch on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bus tubs wet stacked on clean dish side of 3 compartment sink. Ensure tubs are air dried before stacking together.

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 round lids to large plastic trays used for fruit arrangements stored upright on shelving, no protective packaging. CDI- PIC discarded lid on top, inverted the other lids to protect from contamination. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed round lids used to package cut water melon stored upright with no protective packaging on shelving next to door. CDI- PIC discarded lids, all other single service/single use articles were in protective packaging or inverted to avoid contamination.

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 walls in produce walk in cooler with paint chipping and peeling, touch up paint needed.

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 come in from outside and went straight to food prepping without washing hands. CDI. Employee washed hands and fruits rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed water melon on the display case cold holding at temperatures above 41F. CDI. PIC removed back to the cooler and indicated that they were prepped this morning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed a low battery thermometer in the facility at the time of inspection CDI. PIC brought a new working thermometer.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at hand sinks in food prep area. CDI. PIC provided one.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Halved watermelons inside of wic did not drop temperature. CDI-Melons were placed inside of freezer.

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 Watermelons are wrapped during cooling process. Suggested that facility unwrap melons during cooling. *Salad bar is not operating due to COVID-19*

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced and halved watermelon in retail case holding above 45F. Employee stated they were prepared and brought to retail case at 10:00 am. CDI - Employee took items to walk in freezer to cool rapidly. Items were cooled to 41F before being placed in retail case again. Observed tuna salad, canteloupe, and chicken at the salad bar holding 42-45F. Items were stacked above fill lines. EHS recommended reducing amount of product on line or using deeper pans to keep top layer of product cool. Corrective action on items 42-45F may be taken next inspection. Observed spring mix holding at 50F on salad bar. Employee stated the spring mix was brought out around 7:30 am. CDI -Item was discarded and will be placed on TPHC moving forward. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in squirt bottle reading < 50 ppm. CDI - Employee replaced sanitizer. EHS recommended increasing frequency staff is changing sanitizer.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf REPEAT VIOLATION. Observed cart of food blocking handsink. CDI - relocated the cart to allow access to handsink. Educated employee to keep handsink clear for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product at the buffet in the temperature danger zone. Refer to temperature chart. CDI - educated employee about proper preparation procedures such as prepare, cool, then cold hold. Reminded employees about the rule change to 41F and below in the near future. Advised to service the buffet, prevent overstacking, use proper cooling methods, and use thermometers throughout the day to check temperatures. Educated employees about time control for safety as another option.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the walkin cooler. Advised to repair. All temperatures in the walkin cooler are in compliance.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed drain board dirty at the produce prep sink. Advised to keep clean. Observed fan cover dirty at the unit in the preparation room. Advised to keep clean.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink in the produce prep room blocked by ice cart. CDI - educated to leave handsinks accessible. Moved the ice cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature at the salad buffet. Refet to temperature chart. CDI - Educated PIC, Matt, that product shall be held over temperature control at 45F or less, or placed on TIME control. EHS emailed, Matt, the TPHC procedures for the salad buffet; product on salad buffet placed on TIME control. Employees stock buffet line at 8 am, then 12 pm, then 4 pm. Employees understand to discard product once the 4 hr time range has expired. Employees will label time with a spreadsheet.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of sanitizer stored on prep table while food employee preparing apples and pineapple. CDI - educated to not store spray bottles of sanitizer on prep table where food contamination can occur.

4-501.11 Maintain equipment in good repair. Observed gasket breaking away from door to walkin cooler. Advised to fix. Y

5-205.15(B) Maintain a plumbing system in good repair. Observed water leaking from the drain plug stopper fitting underneath the vegetable prep 2 compartment sink. Advised to repair. 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed the spray arm spring not holding up the spray arm above the compartment, creating a potential risk of backflow. PIC, Matt, states that one will be ordered. CDI - moved the spray arm to the holding ring to bring out of compartment.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cut cabbage and cut red cabbage on the display line that was cut yesterday with no date label on product. CDI - educated about date marking criteria; advised to place label on product that has been cut and held in the establishment for over 24 hrs.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust build up on the vent covers in the chilled prep room. Observed produce prep sink drain board with build up. Advised to clean more often.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floors in need of cleaning; food debris on the floor throughout prep room, drains, and in walkin cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature. Refer to temperture chart. The cut melon is overstacked in containers. Advised to have less product in the containers as well as using deeper containers. The deeper containers will sit further into the wells and have more air flow around the product. CDI - educated about the overstacking and using deeper container; be aware of the chill lines in the container and keeping product below that line.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed squash stored under unwashed produce in the walkin cooler. CDI - educated PIC about storage order with washed product; moved washed squash to correct safe location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed wedge lettuce in the buffet line at 50 F. CDI - covered product to reduce the temperature and keep the refrigeration; educated about not overstacking product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried debris on clean side of 3 comparment sink and drainboard. Also observed dust build up on fans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the roof of the shared ice machine. According to the PIC, the ice is not used for direct food contact, only to store packaged items. Ice machine was cleaned while onsite.

2-201.11 (A), (B), (C), & (E) Ensure all facilities have an approved employee health policy in place. Observed incomplete knowledge of employee health policy. CDI, gave sample form for store manager to make copies of on site to have employees start filling out. Store manager was able to later locate copy of store's written employee health policy . - P.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed several cracked grey lugs. Replace.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed cleanining needed on floors outside of produce area at back of facility and inside walk-in produce cooler.