HARRIS TEETER #66 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt cups, fruit cups, cut watermelon, and cut cantaloupe in the grab n go reach in all above 41F. Labeled reflexes that these were all cut today between 10:30 - 11:30 am. CDI PIC pullled them all and put in the WIC and cooled down quickly To 41F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 insect flying around near the prep sink.

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 one (1) bowl of deluxe cut fruit (non TCS fruit in same container as cut melon and cantaloupe) in mobile cooler 1 with TCS portions above 41F. All other TCS food items within the cooler, including other deluxe fruit bowls, were within cold holding temp. Department manager stated that fruit bowl had been moved by customer and placed back into cooler without corrective cooling. CDI - Fruit bowl was rotated to WIC for immediate corrective cooling. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspections; considerably fewer TCS foods were observed as requiring corrective 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) portions of TCS food (corn and black bean mix, pasta salad, egg salad, and crab meat salad) above 41F at salad bar. Observed approximately twelve (12) cut watermelon quarters in dry bins at salad bar. Per conversation with PIC and food employee, watermelon quarters were set out approximately two hours prior and were to be placed on ice, when ice became available from deli department ice machine. CDI - out of temperature portions of salad bar were rotated to WIC to cool correctively; watermelon slices were rotated to WIC to cool while awaiting ice bin production. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) bottles of cleaning solutions (glass cleaner and sanitizer) set above bin of unwashed corn ears, awaiting production for corn trays in WIC. CDI - Department manager placed cleaning chemicals at proper chemical storage shelving to prevent potential contamination.

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 approximately nine (9) bowls of cut watermelon chunks in retail display cooler, date marked for production approximately two hours prior on the day of inspection, cooling from preparation. CDI - Watermelon bowls were rotated to WIC to cool effectively before being placed at point of sale. EHS provided cooling chart for ambient temperature TCS foods to PIC. Utilize closed cold holding equipment (reach in coolers, WIC, etc.) and ventilated food containers (uncovered, unwrapped) to cool TCS foods. 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 .

6-404.11 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 one (1) can of dented black olives in WIC storage shelf. CDI - Department manager rotated dented can to cart of distressed/out of date merchandise for store credit.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on prep table where produce was stored. Observed employee beverage stored over turnips in WIC. CDI-PIC removed all employee beverages from prep and storage areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed multiple stainless steel food pans stored as clean, visibly soiled with food debris. CDI-Soiled pans were moved to 3 comp sink to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cut honeydew in cold holding salad bar at 44F. CDI-PIC removed cut melon above 41F to be voluntarily discarded.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crock pots in deli area. PIC stated these are used for seasonal/holiday offerings. Ensure is ANSI or NSF, except for exceptions listed above.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and lotion stored on prep table with produce. CDI-Employee belongings were removed from prep table.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed sanitizer concentrations above 400ppm quat at three compartment sink. Per PIC, sanitizer dispenser was recently replaced. - CDI - PIC diluted sanitizer with water to allow for proper quat sanitizer concentrations between 200-400ppm. Follow up visit required for long term compliance to ensure sanitizer dispenser has been properly calibrated. 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

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 sliced cantaloupe and honeydew cooling in tightly covered plastic containers in grab-n-go unit. Do not cool in grab-n-go units. Utilize WIC or WIF for cooling purposes. - CDI - Items moved to WIF to quickly cool. 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 .

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: 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 . Observed Texas caviar and cut cantaloupe cooling on salad bar at an insufficient rate to reach cooling parameters. See temp chart. CDI: PIC moved items to WIC to rapidly cool to 41F or below. REPEAT

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 worn away grout between tiles in prep area. Replace tile grout to allow floors to be easily cleanable.

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 multiple TCS food items being held above 41F at the salad bar and in the display cooler. CDI: PIC voluntarily discarded all products being held above 41F.

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: 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 . Observed containers of sliced melon tightly wrapped and not allowing proper ventilation for cooling. CDI: Containers of melon were unwrapped for proper cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bus tubs used for produce storage stacked while wet at the prep sink in the vegetable prep cooler.

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 excessive build up of debris on gaskets and interior surfaces of reach-in coolers. Observed exterior surfaces of equipment stored clean with food residue present. CDI: Equipment was removed for rewash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . 10 metal pans found with food debris on them. CDI - Pans taken to 3-compartment sink to be re-washed.

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 . Container of fresh mozzarella was not date marked in reach-in cooler. PIC stated it was opened 2 days ago. CDI - PIC date marked container. REPEAT

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. Floor under 3-compartment sink needs to be cleaned. 0 pts.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P - Employee asked about the establishment's employee health policy. Employee could not locate where it was or name any symptoms or illnesses. Employees must be aware of their responsibility to report the "big 5" symptoms and illnesses to the person in charge. CDI - Health policy poster given to manager. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Egg salad, chicken salad, cut melons, lettuce, feta cheese, and other TCS foods on speed rack in walk-in cooler were not date marked. All TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Items dated.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF - Food thermometer for produce was 4 degrees off. Food thermometers must be accurate to plus or minus 2 degrees. CDI - New thermometer given to produce by manager.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Reattach the veggie wash chemical tower to the wall in the refrigerated prep room. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

5-205.11 Maintain access to handsinks.-Pf. Observed only hand sink available in produce inaccessible at beginning of inspection. Multiple large carts and rolling racks stored in front of sink area blocking access. CDI - PIC relocated items away from sink to allow access for hand washing. Do not block access to hand sinks.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flies in produce area. Observed bird flying throughout store and perching above produce department retail floor. Contact PCO for service. REPEAT

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 low grout lines in produce room flooring holding debris. Repair to make easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives, scissors, and other food contact utensils stored as clean in produce prep area with dried residue present. CDI - PIC returned to dish for cleaning. Ensure utensils are cleaned before storing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in produce walk in cooler with temperatures above 41f including cut cantaloupe at 52f, cut watermelon at 49f, and pico at 46f. CDI - voluntarily discarded. Ambient air temp of cooler 38f. All elevated items were part of cold food delivery previous evening which had been staged into different areas of store before transport to produce and were allowed to sit out of refrigeration. Process flow for TCS produce received during delivery needs evaluation by store leadership to ensure TCS items are not allowed to remain at room temperature. Store leadership voluntarily disposed of TCS foods from delivery including non-jurisdictional commercially packaged TCS products which had been allowed to sit at unsafe temperaturees overnight.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed hose end chemical dispenser containing green liquid with no labeling or identification. CDI - chemical discarded. Employee unable to identify chemical and unable to locate product in back stock area. Store manager located product in another department for identification. Ensure all chemical containers are properly labeled as to contents and used according to label instructions.

6-501.111 Keep the premises free of insects, rodents, and other pests. Small flies present in produce prep area. Contact PCO for service.

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. Dark buildup and debris present on floor under 3 part sink in prep area needs cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal employee food items stored with facility food items in walk in cooler. Designate a separate area for the storage of employee food items which is away from facility food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black residue on gaskets of small cooler and debris on produce catch grates/pans. **NOTE** No salad bars, samples, or hot bars during this time. Covid 19 restrictions, no signature required.

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 - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed several heavily dented cans of olives. CDI, olive cans removed from use.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed kale and lettuce overstacked above 41 degrees F in display case. CDI, foods relocated to cool. TPHC and Date marking variances procedures reviewed with PIC. No points deducted today per guidance received by State. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below. Facilities first inspection since change in cold hold requirement.

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 lettuce recently placed in placed in prep unit. CDI, melon relocated to cool. Ensure proper equipment and methods used to facilitate heat transfer on recently prepared foods.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed ice machine shovel stored in contact with cardboard box on side of ice machine.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed quat sanitizer at 3 compartment sink at 0ppm as registered by test strips and sanitizer bag empty. CDI, sanitizer bag switched out and sanitizer provided at required concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed guacmole with tomatoes held at 57 degrees F in display case. Case had ambient air temperature of 64 degrees F as measured by thermocouple and cut lettuce, cheese, slaw and other TCS food held above 45 degrees F in case. All TCS foods removed from case 2 to rapidly cool as operator stated all foods recently placed in unit and VR to ensure equipment repaired and holding required temperature. Return visit to ensure long term compliance by 8/13. Guacamole with tomatoes voluntarily discarded and denatured on-site.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment at drainboard of sanitizer vat stored on wet single-service disposable towels.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service articles stored on ground.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 cold hold cases not holding required temperature for TCS foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items on the salad bar reading 46-54F. CDI - Items within the 4 hour limit. Blast chilled in the walk in freezer to read 42-44 before the 4 hour mark. It appeared that the cold holding unit was not in good working condition. Repaired on site. // Observed employees use a cold case that was reading 58F after being repaired. It is vital that food is not placed in any equipment when it is not within temperature. CDI - Product moved. Strongly recommend use of logs for cooling and cold holding temperatures.

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF - 0pts - Observed all three vats of the 3 compartment sink soiled.

6-202.11 Light Bulbs, Protective Shielding - C - 0pts - Observed a light shield missing and a cracked light shield in the produce walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed kale salad, pico and rice salad at greater than 45 degrees. CDI removed to properly cool before putting on salad bar.

4-501.114 Maintain sanitizer at correct concentrations. -P: Sanitizer below 200ppm in 3 comp setup and sanitizer spray bottle. CDI-remade

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

4-501.11 Maintain equipment in good repair. Repair or replace torn gaskets on prep cooler doors (small unit).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean wrapping station. Clean fans in produce backroom.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floors.

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate gnats from produce area and produce prep area.

4-101.19 Nonfood-Contact Surfaces - C: Replace split gasket on right side on small prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grates at mushrooms and organic foods.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under onions and potatoes.

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 Cut melons tightly wrapped in celophane while cooling. CDI - Melons were unwrapped and placed in walk in cooler for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed lettuce and chicken pan at 50-53F. Observed cut melons in packages that had been cut this morning and put out for sale today were as warm as 55F. CDI - all were taken back to the walk-in to cool.

3-501.15 Cooling Methods - PF. Use approved methods for cooling foods made from food temperature ingredients such as cutting melons. Observed two pans of melons 47F on the salad bar. According to the produce manager these are cooled in the walk-in before putting on the salad bar but appeared to not have been cooled fully in this case. CDI- moved to the walk-in to finish cooling as they were in the 4 hour window.