HARRIS TEETER #171 PRODUCE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a rolling cart containing produce being stored directly in front of hand sink blocking employee access. CDI: PIC moved rolling cart.

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 three containers of cut watermelon that were prepared at 7am cooling in covered plastic containers in walk in cooler which only reached 48F at 10:56. CDI: PIC voluntarily discarded 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 three containers of cut watermelon that were prepared at 7am cooling in covered plastic containers in walk in cooler which only reached 48F at 10:56. CDI: PIC voluntarily discarded watermelon.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed operations conducted without a certified food protection manager on-site. A CFPM shall be on-site during all hours of operation.

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 fruit and yogurt parfait being held in grab and go cooler at 48F. CDI: PIC voluntarily discarded fruit and yogurt parfait.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P-Observed unwashed produce stored above wash produced.-CDI-PIC rearranged food items in proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed in 3-comp.sink Quat sanitizer reading at 50 ppm when it should be between 200-400 ppm; observed spray bottles filled with sanitizer from produce 3-comp sink w/ 0 ppm.Per PIC, they had the same problem when HT own food safety personal checked the sanitizer dispenser. -CDI-PIC has a Final Step Sanitizer container that will be used in produce 3-comp. sink temporarily; reached 200 ppm.; work order placed. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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.Observe the surrounding area of the prep table, where the cutting boards are placed soild w/ dust, food residue and build-up; in need of cleaning.

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 in produce prep area walls and floors in need of cleaning in the hard/ and non hard to reach areas. 6-501.15 Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning, preparing, or holding of maintenance tools or for disposal of mop water. -Pf-Observed equipment and chemicals belonging to the floral department being stored on one of the drain boards of the 2-comp. produce washing sink.-CDI-PIC removed all items and drain board was w/r/s.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed two (2) knives in 3 compartment sink sanitizer bin in sanitizer at a concentration greater than 100 ppm, but less than 200 ppm. CDI - Sanitizer was added to improve concentration to greater than 200 ppm. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 three (3) row on WIC speed rack with cardboard sheets as opposed to plastic trays. Food employee elaborated that these were used due to shortage of available non absorbent trays. Replace with non absorbent shelving material.

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 packaging machine in produce department with minor food soil on its non food contact surface (metal legs and metal tray beneath heating pads). Clean as needed to preclude the accumulation of food soils. REPEAT. Note: No escalation in point deduction due to observed considerable improvement in the non food contact surfaces of produce department displays and fixtures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one (1) fly in produce department prep area during the course of the inspection.

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 packaging machine in produce department and retail grab n go cooler with considerable and minor food soil in their non food contact surfaces, respectively. Clean as needed to preclude the accumulation of food soils.

4-501.11 Maintain equipment in good repair. Observed packing machine for produce packages in need of repair (rusting metal parts and damaged front pieces). Observed rusted shelf on wall for chemical storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards above prep room and inside walk in cooler.

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 walls in need of cleaning in prep room.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-702.11 Before Use After Cleaning - P Observed 3-comp sink with wash bin filled but no sanitizer being used. Sanitizer bin was filled (with hot sanitizer) and tested with sanitizer testing strips and no concentration was determined. CDI-Sanitizer bin was refilled with cooler sanitizer to obtain the correct concentration needed to correctly sanitize equipment and utensils. Maintain sanitizer at correct concentrations to thou roughly sanitize utensils and equipment.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P Observed bottle of sanitizer that had a concentration above 400ppm. CDI-sanitizer dumped and replaced with new sanitizer of correct concentration.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed, bulk produce stored over ready to eat produce, such as bagged baby carrots. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon stored on ice at 44F, 43F, and 46F. CDI: Ice added to rapidly cool items below 41F.

4-501.11 Maintain equipment in good repair. Observed plastic curtain to walk in with tears in it making the surface no longer smooth and easily cleanable.

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 leafy green storage rack in the walk in cooler, in the corners of wicker baskets where bean sprouts are stored, and on shelving underneath wicker baskets on customer produce wall where misting occurs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one quarter of cut watermelon cold holding at 51F in an ice tray. CDI- watermelon was relocated to the walk in cooler for cooling.

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 one metal storage rack in the walk in cooler and minor debris accumulation on some customer produce storage shelving.

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 customer produce racks.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the water misting system at the customer produce wall where the apples are stored.

Observed some build up on the display cases and in the walk in lights today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed 0ppm in the quat. sanitizer spray bottle today. Refill this daily so that it maintains 200-400ppm. Refilled to correct today. 4-501.114 Maintain sanitizer at correct concentrations. -P

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

Observed the light shields with build up inside of them today-clean. Observed holes in the walk in cooler walls. 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.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.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed baskets used to store produce stored on the floor today. Picked up during the inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer made up but produce dept was not operating. Gave instruction to provide sanitizer when operating.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observe 2 packages of spinach dip without proper labeling in produce dept with ready to eat. Manager said the labels were printing properly for other products but not for this item. Items removed for discard and gave instruction to determine problem and correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in sanitizer compartment of 3-comp, prep sink, and handsink. Gave instruction to provide thorough cleaning.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - Maintain all equipment clean to sight & touch. Observed packaging machine with debris build up. Gave instruction.