HARRIS TEETER #61 MELON BAR

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 cut melon that in grab and go display case, tightly covered and stacked. Cut melon was 46-49F and only had 17 minutes left to reach 41F. Observed precooked grilled chicken used for the salad bar tightly wrapped that did not drop from 43F during the course of the inspection. Reference temp chart. These TCS foods would not have reached 41F within required time without EHS intervention. CDI-Cut melon was moved to WIF to quickly cool. Cut melon did reach 41F before being placed back into grab and go display. EHS recommends a cooling log to ensure TCS foods have reached 41F or less prior to being placed in grab and go display cases. Grilled chicken was moved to the freezer to quickly cool.

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 cut cantaloupe, cut watermelon, and 5-layer bean dip that had been prepared this morning. These foods were tightly covered and placed in stacks in a grab and go display. Observed tomatoes that were cut and used in 5-layer bean dip tightly wrapped. CDI- Cut melon and dip were moved to WIF to quickly cool. Cut tomatoes were uncovered to quickly 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 heavily dented can stored with other cans for use at the salad bar in WIC. CDI-PIC voluntarily discarded can. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cauliflower and green onion stored directly on the ground.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single-use containers store directly on the floor. CDI-PIC moved single-use containers to a shelf.

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 packages of fiesta dip PIC noted has been prepared and cooled earlier today holding in display bunker near front door with temperatures 46f - 48f. CDI - returned to WIC to chill back to 41f. Do not store the dips in the display bunker until confident that it is holding the food at 41f or lower. Observed pan of bread pudding in foil tray set into metal pan on customer self service bar holding at 43f. CID - discarded. Do not double pan items on the cold bar. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pan of bread pudding in in self service bar with three different date labels present. PIC unable to accurately determine date the product was placed into use. CDI - discarded. REPEAT- no point deduction as all other date marking was in place and bread pudding is a new product offering.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils storage rack in front of hose pipe which was spraying water onto lower shelves of clean pans and utensils stored on the rack. CDI - rack relocated away from hose. Utensils returned to dish area for cleaning. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored on high shelves of metal rack (not impacted by hose pipe spray) stacked together wet. Air dry pans before stacking together.

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 items in one area of salad/melon bar holding above 41f including pasta salad, chicken salad, blue cheese, and cottage cheese. See chart. Pans placed into bar top with air gaps visible between pans. CDI - items above 41f discarded. Set up equipment properly to ensure cold holding below 41f.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed various TCS foods in use on bar which are held longer than 24 hours with no date marking. CDI- items discarded unless prepared by PIC who verified were made on Monday and applied date marks.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies in produce room and in can wash room. Contact PCO for service.

3-302.15 Wash fruits and vegetables prior to use. Observed cart of cut and wrapped watermelon quarters ready for display case with labels still on skin indicating the melons not properly washed prior to cutting. Remove stickers before washing produce and wash all produce that is not received in washed and ready to eat form.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste on ground around compactor area with flies and other insects present. Clean the area and ensure food is inside of waste container inaccessible to insects and other pests.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed can of olives with dented seal stored with cans for use. CDI - PIC relocated can for credit storage in designated area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on side of 3 comp sink after cleaning.

4-501.11 Maintain equipment in good repair. Observed three carts used for transporting produce with heavy rusting. Repair/replace as needed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Spray bottle labeled for storing quat sanitizer contained a solution that measured 0 ppm quat by facility testing device. CDI- Bottle voluntarily discarded. No signature due to Covid-19 precautions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Cut watermelon packaged in-house being held above 41F in refrigerated display case. CDI- all watermelon voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: One watermelon wedge and one small volume of tomates (diced) not date marked. CDI-Items were voluntarily discarded.

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 in department. CDI- store manager supplied thin probe thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Mozzarella balls in prepped salad at salad bar 43F. CDI- salad discarded. Points not escalated due to significant improvement. Romaine lettuce 43F in one end of pan on salad bar. Other end 40 F. Pan flipped to expose warm end to air flow.

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: Cooling tomatoes from room temp were in stacked pans. CDI- Pans unstacked, tomatoes cooled 11 F in one hour forty-five minutes. Cool produce in unstacked pans so product is exposed to circulating cold air.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Refer to temperature chart. Found many items at salad bar and some cut watermelon in aisle case above 41F. All items voluntarily discarded. Return visit to confirm facility is able to hold cold food in proper temperatures. Consider using TPHC ( time holding only) in lieu of holding food on temperature at salad bar.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened cubed ham with no date mark, to be held more than 24 hours. CDI- ham dated with date opened.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: observed more than 4 hrs b/t cleaning for FCS in contact with TCS foods. Cutting boards used for melons had not been cleaned since previous evening. CDI- cutting board moved to 3-comp sink for processing immediately.

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: Found spinach dip packed on 9/1 at 43 F in retail display case. CDI- dip voluntarily discarded.

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 : Found many items cooling from ambient prep on cart in walk-in. Items were tightly wrapped and in some cases, dense volume. Refer to temperature chart. One hour later little to no change in temperature noted. CDI- items unwrapped and moved to cooler in rear of store for rapid chill.

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 : Found cut watermelon tightly covered during cooling process. Vent or leave cooling food uncovered during process. CDI- melons vented.

5-501.16 Provide waste bins in required areas including at handwash sinks.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- EHS observed a fruit fly inside an enclosed wrapping dish of cantaloupe. CDI- The plate of melon was voluntarily discarded by an employee.

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 REPEAT- Observed a speed rack of tightly covered items for the salad bar inside the walk through cooler. These items ranged between 50-53F. See temp chart for corresponding temps. CDI- Employee was instructed to uncover the items and get them into the walk to cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed fruit flies throughout the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed dusty fan covers in the walk in and prep area. Racks in the walk through cooler are need of cleaning do to food debris build up. Also observed the 2-comp prep sink with food residue build up and in need of cleaning. Clean items as often as needed to prevent build up.

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 food debris build up in hard to reach areas. Hard to reach areas are located underneath or behind equipment on the floors and walls. These areas should be cleaned as often as needed to reduce and prevent build up.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 0pts- Observed items on salad bar without date marks. Through conversation PIC stated some items are held longer than 24 hours and should bare a date mark label. An employee stated all items are fresh on salad bar. CDI- PIC dated items that would be held longer than 24 hrs.

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 REPEAT 1pt- Observed a speed rack of tightly covered items for the salad bar outside of the walk in cooler. These items ranged between 47F-48F. CDI- Employee was instructed to uncover the items and get them into the walk to cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed dusty fan covers in the walk in. Also observed prep sink with food residue build up and in need of cleaning. Clean items to prevent build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Melons overfilled on salad line reading 48 on the top and 41 on the bottom. CDI- PIC removed containers and placed in the cooler for rapid 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 - Repeat - Observed an entire rack of items for salad bar tightly covered and covered again with speed rack cover. Discontinue this practice as foods will not properly cool down. Ensure that venting occurs on product. All product read 48-50F.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Food employee washed hands for less than 10 seconds twice. When washing hands employees shall follow hand washing procedures. Ensure that hand sink handles are closed with paper towel as a barrier to avoid recontamination. CDI- Employee corrected through education.

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 - Repeat - Large pan of mozzarella salad stored in walk in cooler tightly covered. CDI- Item was vented.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts - Observed two employee coats stored over and on speed racks. Ensure employees have a designated area for storage.

6-301.11 Provide soap for handwashing at each handsink. -Pf - No soap at only hand sink. CDI- Soap replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - No paper towels at only hand sink. CDI- Paper towels placed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Melons on ice display cart read 50-65F. CDI- Melons placed in walk in cooler for rapid cooling. Ice is not sufficient to maintain foods below 45F. Note: Pre cooked pizzas on display were 50F. Deli department was made aware and placed in freezer for rapid cooling. Assess display methods.

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 - 0 pts - Four containers of spinach dip dated prepared/packed on 7/07 read 44F. Item should of been discarded on 7/10. CDI- Items discarded. Ready to eat, potentially hazardous foods shall be dated for 7 days with date of preparation counting as day one if temperature is 41F or below. Ready to eat, potentially hazardous foods shall be dated for 4 days with date of preparation counting as day one if temperature is 42-45F.

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 - 0 pts - One pan of cut watermelon stored tightly covered. To ensure proper cooling use cooling methods listed above. CDI- Product uncovered. // // Cut melons prepared this morning placed on display reading 50F. Do not place melons on display until it reads 45F or below. CDI- Placed in walk in cooler for rapid cooling

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - 0 pts - Some melons are thinly sliced and dial thermometer is not sufficient to achieve proper temperature. CDI - New thin probe thermometer available.

4-501.11 Maintain equipment in good repair. - 0 pts - Covering of wrapping equipment is worn. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Minor cleaning needed in right under counter storage.

4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizing dispenser at 3 compartment sink is not properly dispensing. PIC and managers were aware. Chemical company was onsite to repair. CDI- Establishment is manually filling vats until repaired. Verification is required to ensure dispenser is in good working condition.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Food debris observed on the exterior of one stack of clean pans. Ensure that all pans are clean.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods such as cut greens and slices of melon. Observed analog thermometer on site. Return visit required.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

3-602.11 Labels shall include place of business. Labels are missing location.

3-305.11. Ensure that food is stored at least 6 inches off the floor. Observed crate of apples stored on the floor. Staff moved to shelving. 3-307.11 Food shall be protected from contamination. Observed mango stored on hand sink. Staff moved.