HARRIS TEETER #209 PRODUCE

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 bean dip tightly packaged in plastic container wrapped in plastic wrap cooling in grab and go cooler and made at 7am. CDI- PIC moved all bean dip containers into WIF with no plastic wrap or lids to promote faster cooling. Bean dips met proper cooling rate. 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 .

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 ceiling HVAC vent with moderate buildup of dust. CDI- PIC cleaned HVAC vent.

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 cantaloup cooling in large plastic container tightly covered with lid holding above 41F inside of grab and go holding unit. Unable to get second cooling temperature after final cooling method correction due to employee leaving cantaloup out on counter until end of inspection, repackaged in metal container and tightly wrapped with plastic wrap. Ensure foods are cooled to 41F in walk in cooler with lids removed before packaging and placing into grab and go unit. CDI- PlC intervened and educated employee on why cooling foods cannot be covered, had employee remove plastic wrap and cantaloup was moved to walk in cooler to cool. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing fruits and vegetables with jewelry on wrist. CDI- PIC had employees remove wrist jewelry.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cupped fruit inside of customer self service glass door case above 41F. CDI- Items were still within cooling parameters and were moved to walk in cooler to cool below temperature threshold. -Repeat 3.0 pts 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 .

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 mixed fruit tightly packed in cup with lid holding above 41F, was in cooling process inside cold holding unit. Ensure product is cooled in walk in cooler with lids removed before packaging and placing into grab and go area. CDI- Cupped fruit was moved to walk in cooler to cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products at salad bar holding above 41F, see temperature chart. EHS checked ambient temperature of unit, unit is holding around 35-37F and has proper air flow. Through discussion with PIC, PIC believes that employees may be taking too much time during prep process, produce prep room has been hot lately and products may be left out in ambient temp for too long before being carted to salad bar area. EHS suggests limiting time product is in room temperature air to avoid temp issues at salad bar. CDI- products pulled from salad bar, chilled in walk in cooler and put back into salad bar. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed gasket on produce walk in with damage, splitting at seal. Observed fan inside walk in cooler that is leaking water into a drip basin. PIC stated work order was placed for this earlier today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon and cut cantaloupe holding above 41F in customer grab and go area, see temperature chart. EHS found that watermelon and cantaloupe had just been cut about 1 hour ago, PIC stated process is to move cut melon into walk in cooler for “about 15 minutes” to cool before placing into cold holding. EHS suggested increasing this amount of time to ensure these products properly cool before placing into cold holding. REPEAT. Note: points not escalated as this is a different area with cold holding issue compared to previous inspection. 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 .

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 watermelon and cantaloupe holding above 41F, was in cooling process inside cold holding unit, tightly covered with lid. Ensure product is cooled in walk in cooler with lids removed before packaging and placing into grab and go area. CDI- watermelon and cantaloupe moved to cooler, PIC will wait 30 minutes instead of 15 to ensure products are cooled after cutting. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic bus tubs that were wet stacked.

4-501.11 Maintain equipment in good repair. Observed plastic bus tubs showing signs of damage, chipped and broken in corners on some bus tubs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe being held above 41F on salad bar. PIC stated product prepared between 8am-9am. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

5-205.15 Maintain a plumbing system in good repair. Observed leak at three compartment sink faucet.

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 several TCS foods cooling at a rate too slow to meet cooling parameters. See violation #33 for details. CDI: Education provided, PIC vented product and moved to walk-in freezer 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 Observed several TCS foods being cooled on speed rack covered with plastic cover inside walk-in cooler. CDI: Education provided, PIC vented product and moved to walk-in freezer for rapid cooling.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed low chemical levels on product wash. CDI: PIC replaced container and primed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods on salad bar cart in walk-in cooler being held above 41F. Product prepared yesterday, 07/28/21 and held in unit overnight. Ambient temperature of unit between 39.6F-40.3F. Facility currently has no working AC, possibly contributing to warm food temperatures. Facility is to use deli cooler until product cooler repaired. EHS will return within 10 days to verify that unit has been repaired and cold holding is corrected. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler unable to hold TCS foods below 41F. See violation #20 for more details.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut watermelon in display cold holding at temperatures above 41F. CDI. PIC indicated that they were cut in the morning and took it in WI cooler for cooling.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a container of chemical stored directly on the prep table right beside cut produce. CDI. PIC removed.

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 melon cooling while tightly wrapped in the WI cooler. CDI. PIC removed the covers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers in the walk in cooler with dust. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on salad bar (cantelope, honeydew, watrmelon, cottage cheese, gouda pasta, egg salad, tuna salad, orzo, crab salad, anti pasta, buffalo chicken, honeydew, jerk chicken, sliced chicken, diced turkey, crab meat, shredded cheese, kale salad, broccoli salad, romaine, roasted corn, spring mix, mushrooms, chick peas, and artichokes) at 41-52F. CDI items above 45F placed in reach in for cooling and other items held less than 4 days. First inspection under cold holding temperature change. Observed pepperoni, diced chicken, geta, and sliced chicken above 45F. CDI items moved and opened for cooling. 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 Observed canned mushrooms, chick peas, beats, roasted corn, and green beans that were not dated. CDI items dated. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed items on salad bar above 45 F. Refer to temperature chart. CDI- Chicken strips were moved to a back cooler for cooling. Melons in long pans were rotated to cooler end of the unit and temperature dropped 4F in 10 minutes.

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 chicken strips, turkey, boiled eggs from previous day on salad bar without a date mark. Feta cheese in walk-in cooler not date marked. Boiled eggs in walk-in cooler not date marked. CDI- Produce employee date marked items with previous day's date.

3-501.15 Quickly cool foods using proper methods. Observed two pans of TCS foods not cooled to 45F beofre being placed in open cold hold unit (salad bar). CDI-cooled to 45F and below.

4-601.11 Keep equipment clean. Observed dust buildup on fan covers and packer machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items on salad bar above 45F due to being overfilled in pans. CDI-excess product removed from pans. PIC in produce stated he will use deeper pans on salad bar.

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. Observed cleaning needed on floors and walls throughout prep area and in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed that product is out of temperature at the salad bar. CDI - educated that employees need to be aware of overstacking product in the containers. Observed that the containers are too shallow for the equipment; product in deeper containers are in proper temperature. EHS advised to use deeper containers and not overstack product. During inspection, employee switched TCS product to deeper containers. Also, cool products down in walkin cooler before placing onto buffet line. That equipment is for cold holding only, not cooling.

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 bleu cheese that was out of temperature. Product was tightly wrapped and placed in walkin cooler. Tightly wrapping product does not quickly cool products. CDI - educated to leave products uncovered in the walkin cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed products at the salad bar over stacked and out of temperature (refer to temp chart). REPEAT VIOLATION. CDI - educated about the importance of not over stacking product; removed product from salad bar and brought to walkin cooler to cool down. Advised to take temperature of product before going out on the salad bar and to check temperature throughout the day at the salad bar.

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 floor dity in the prep room; Observed walkin cooler in need of cleaning up food debris.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold PHF products; Observed cut melon and cut lettuce and pasta salad all stored on salad bar measuring 50-52 degrees F; CDI all prodcts pulled and placed inside walk-in cooler to cool back down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some items on salad bar close to front of unit and front door with temperatures slightly above 45F which may be due to warm air circulation and pans being too overfilled. Product at bottom of pan 42-43F. CDI-some items stirred and others had excess product removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in produce area especially gathering around a box of tomatoes. CDI, box of tomatoes looked through to determine if any were spoiled and discarded appropriately.

Store TCS foods cold at 45F or below. (3-501.16) Observed packaged watermelon stored above 45F in display case. All other items in case in correct temperature. Unable to determine if product was not cooled down properly before displaying. Product was packaged 7 hours prior. CDI-PIC voluntarily discarded product.

3-501.15 Cooling Methods. Use proper cooling methods. Observed cut tomatoes cooling in walk in cooler at 54F. Tomtatoes were prepared 3.5 hours prior. Pan was tightly covered and stacked between other pans. Tomatoes unwrapped and portioned into smaller pans to cool down quickly.