HARRIS TEETER #122 PRODUCE

6-301.12 Hand Drying Provision (Pf) Observed no hand towels or other approved means for drying hands at hand sink. CDI PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mulitple cut melon grab n go items made in house that were holding above 41F for an unknown amount of time. CDI PIC facilitated items being voluntarily discarded. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed handsink blocked by boxes on top of carts. Ensure handsink remains accessible. - CDI - PIC moved items to allow access to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt parfaits and honeydew melon in fruit platters above 41F, see temperature chart. CDI- PIC voluntarily discarded items. REPEAT 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 .

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed team member wash hands a total time below 10 seconds and recontaminate their hands by turning the faucets off with their bare hands. CDI- REHS and PIC educated team member on proper hand washing. Team member rewashed hands after education. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix, romaine lettuce, spinach and spring mix all above 41F on salad bar. CDI- These foods were moved to walk in cooler to cool below temperature threshold.

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 cantaloupe and cut watermelon cooling from prep (two hours prior) in closed plastic containers at grab n go case and at salad bar. Cut melons at salad bar were at temperatures between 55F-62F. PIC stated that typically these products are placed in WIC to cool down before being placed in cases for cold holding. CDI: PIC moved products to WIF to cool quickly. EHS observed drop in product temperature by end of inspection. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a couple of boxes of produce on the floor in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed gasket on produce walk in cooler damaged, splitting and peeling from frame.

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 cleaning needed inside areas of salad bar, specifically inside cold holding area where lettuce is stored. EHS showed PIC area of concern.

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 cut watermelon not cooling at a rate fast enough to meet cooling parameters. See violation #33 for more details. CDI: Product removed from packaging for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt cups being held above 41F in customer self-service case. Product prepared 08/20/22. CDI: Education provided and PIC voluntarily discarded product. EHS recommended cooling yogurt cups in walk-in freezer due to density of product. REPEAT VIOLATION.

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 being cooled in sealed containers stacked two deep or in tightly wrapped plastic. Food employee stated product prepared @9:30am. CDI: Education provided and product removed from packaging 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 veggie wash solution in prep sink-0ppm. CDI: Food employee changed container and primed- 60ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe and watermelon being held above 41F in customer self-service case. Products prepared 06/05/22. PIC stated unsure of when last temp check occurred. Ambient temp of unit 35F. CDI: Education provided and PIC voluntarily discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in prep area. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at veggie wash sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon and cantaloupe on display ranging from 43F - 49F. CDI: items pulled from display and transferred to walk-in cooler with lids off to 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. Observed watermelon cooling with lids on inside walk-in cooler. CDI: lids removed.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit/drain flies in produce department and display area around onions.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut quarter watermelons in display cooler at 46 degrees. CDI- PIC disposed of watermelons. Will follow up that display cooler is properly cold holding TCS foods at 41 or below.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee washing lettuce without gloves. CDI - educated to wear gloves during preparation. Discarded lettuce.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - put on hair restraint.

4-501.11 Maintain equipment in good repair. Observed gasket at walkin cooler torn. Advised to replace. '

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon stored on ice above 45F due to ice not surrounding product and product stored beside hot hold rotisserie unit. CDI-melons taken to be iced down fully and stored in walk cooler until reach 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 Observed cut melon on a fruit tray for a customer sitting out of temperature control and above 45F. Employee stated these items were just cut but left unattended and plastic lid to tray was taped on. CDI-lid removed and tray placed into walk in cooler to cool until 45F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons in the grab and go produce cooler holding above 45F with an ambient air temperature reading 50F. CDI-all product pulled and placed back in the walk-in cooler. Product in this cooler had been reset for new items 1 hour ago. PIC to contact a repair technician for repairs. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed grab and go cooler holding an ambient air temperture of 50F. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to shelving in the walk-in cooler.

a 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 floors in walk-in cooler in need of cleaning, REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved spinach, iceberg, and spring mix holding above 45F on salad bar. CDI-product placed in walk-in cooler to cool rapidly.

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 floors in walk-in cooler in need of cleaning,

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 build up under prep sinks. Clean.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in facility. Eliminate pests and/or pest harborages.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a lidded drink stored over produce and single use items today. Drink discarded to correct.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the produce handsink blocked by a boxes of potatoes that were stacked high. Potatoes moved so handwashing could take place.

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 spinach dip that is made in-house on 3-18 and it had an expiration date that was 6 days out. Discussed with managers that this product can only be held for 6-7 days if being stored at 41F or less. This product was holding at 45-47 today and can only be held for four days. Products discard dates will be changed. Repairman called to get display unit temperature down.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean dishes stored on a soiled drainboard today.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-PProduce Asst Manager was unable to demonstrate any knowledge of the 5 symptoms and illnesses to report or where to locate this information. CDI- store manager trained onsite and employee signed employee health policy.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried lettuce debris on the shelving used to store lettuce crates inside the walk in cooler. Observed food debris on the clean drainboard of the 3 comp sink while clean utensils were stored there.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floor at a frequency to prevent an accumulation of dirt and debris. Observed build up on the floor under the onion shelving. Observed build up on the floor inside the walk in cooler. According to the Product Asst Mgr the floors are due to be cleaned today.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a broken light shield inside the walk in cooler.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PEquipment should be clean to the sight and touch. Observed produce dried lettuce debris left on the black produce containers stored as clean. CDI by removing to place into the wash vat to be re-washed, rinse and sanitize.

6-501.12 Cleaning, Frequency and RestrictionsClean at a frequency to prevent accumulation of dirt and debris. Observed build up on the floor of the walk in cooler underneath the shelving.