HARRIS TEETER #205 PRODUCE

5-205.11(A)AhandwashingsinkshallbemaintainedsothatitisaccessibleatalltimesforemployeeusePf.Observedafloatin front of the handsink. CDI - PIC removed the float.

3-501.16(A)(2)MaintainTCSfoodsincoldholdingat41Forless.-PObservedthesaladbarambientairtemperatureat58F. Temped the following TCS foods: cut honeydew, cut watermelon, pasta salad, cooked chicken, crab salad, cut romaine, cut salad - all were above 41F (see temperature chart). CDI - PIC discarded all TCS foods in the salad bar as they were in the unit for longer than 4 hours. Discontinue using the unit until able to maintain 41F or below. Compliance visit required to ensure compliance. 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 .

4-903.11 (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 tongs stored on ledge between the rinse and sanitizing basin, while the warewashing sink was in use. CDI - Tongs were relocated to sanitizing drain board to prevent cross contamination.

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 . Macaroni salad and peas recorded above 41F, CDI - Placed on TPHC.

4-501.11 Maintain equipment in good repair. Recaulk back of handsink and reattach back to the base. Observed leaking at bottom of salad bar cooler and heavy water build-up inside cabinets at salad bar. Currently there are socks inside and beneath the cooler that are absorbing the water. Store Manager will place work order for service on cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottle and at 3-comp sink at 0ppm. It was determined that sanitizer bag was empty at the 3-compartment sink. CDI: sanitizer bag was switched out and corrected to 200ppm. Spray bottle was refilled with proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed all fan covers with dust build-up in walk-in cooler and prep room of produce department.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed romaine lettuce, spring mix, and spinach mix > 41F(see temp chart) at salad bar. According to PIC these items were placed out on salad bar soon after prep. CDI: TCS items moved to walk-in dairy cooler to rapid chill.

Repeat: 4-502.11 (B) Good Repair and Calibration - PF. Observed digital food thermometer with low battery. CDI: thermometer was replaced with a working thermometer in good repair.

Repeat: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bananas stored on the floor at outside customer display produce area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored on the floor inside produce department.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer in spray bottled used for FCS at 50ppm. CDI: sanitizer bottle dumped and refilled with proper sanitizer from 3-comp sink.

General Comment: 4-502.11 (B) Good Repair and Calibration - PF. Observed digital food thermometer with low battery. CDI: thermometer was replaced with a working thermometer in good repair.

General Comment: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of bananas stored on the floor at outside customer display produce area.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build-up on cover for rolling rack inside produce department prep room.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee unable to identify the 5 reportable symptoms and 5 foodborne illnesses. CDI EHS discussed the employee health policy and the 5 reportable symptoms and foodborne illnesses.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed pasta salad and potato salad cooling with a rate of 0F/min. CDI EHS discussed proper cooling methods to facilitate cooling. CDI employee uncovered containers.

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 tightly covered containers of pasta salad and potato salad cooling. CDI PIC uncovered containers of pasta salad and potato salad.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure to allow proper air drying before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the speed rack cover with items cooling with heavy debris build up. Observed walk in cooler fan with debris build up. Ensure to increase cleaning frequency. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in the produce cooler above 41F and 45F. CDI: Products on main salad bar from this morning were at or below 41F. Items relocated to dairy cooler for rapid cooling. See #31. Observed watermelon wedge on ice above 47F. CDI: Melon voluntarily discarded. Observed some items on salad bar above 41F. Items rapidly cooled. REPEAT VIOLATION

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed large walk in coolers for produce items holding food products above 45F. VERIFICATION REQUIRED

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on salad bar holding above 45F. Corrected during inspeciton (CDI): Items rapidly cooled in walk in freezer. All items cooled to 40F or below in 30 minutes. See #45. If proper temperatures cannot be maintained, items must be placed on TPHC. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of onions and potatoes stored on the floor in prep room. CDI: Person in charge (PIC) moved items to cart.

4-501.11 Maintain equipment in good repair. Observed salad bar holding food items above 45F. CDI: PIC put a maintenance request in to have it fixed. See #20.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli salads on salad bar above 45F. CDI: Items voluntarily discarded. REPEAT VIOLATION Improvement from previous inspection.

4-501.11 Maintain equipment in good repair. Observed salad bar cooler holding deli salads above 45F. CDI: PIC sent in a maintenance request during inspection. See #20

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 fan covers in produce cold room with heavy dust accumulation. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad bar items in walk in holding at 46F. CDI: Items were placed into the freezer for rapid cooling. VERIFICATION REQUIRED

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cantalope holding above 45F in walk in cooler. CDI: Product discarded. REPEAT VIOLATION Improvement from last inspection

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers stored over 3-comp sink. CDI: Pans separated for proper air drying.

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 fan covers in produce prep area to have heavy dust accumulation. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items above 45F in cold room and the ambient air thermometer reading 60F. (see temperature chart) Per management the refrigeration room recorded the temperature at 40F at 8:00 a.m. and at 10:30 an alarm was activated indicating that the temperature of the room needed to be monitored. CDI-All product was placed in a walk-in cooler or freezer as a corrective action to rapidly cool since it had been less than 2 hours out of temp. A service technician was called for repairs. (VERIFICATION REQUIRED)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of strawberries and apples stored directly on the floor in the cold room. CDI-cases placed on a crate

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty buildup on fan grates in the cold room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue left on outside of plastic container on drying rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Food items in walk in cooler and at salad bar not under temperature control. CDI- Produce manager Ted removed salad from bar and opened speed rack sides in walk in cooler to allow for rapid cooling of items.

2-402.11(A). Hair restraints are required for all food service employees. Both produce manager that was stocking the salad bar and assistant not wearing hair restraints. CDI- verbal correction provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels left at handwashing sink. CDI, operator refilled dispenser with towels.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observed kale salad and mixed leaf salad and watermelon cold held above 45 degrees F. CDI, operator relocated foods to walk-in cooler to rapidly cool. Ensure foods are not overstacked above chill line.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment in a clean, dry area. Observed clean cutting boards and equipment stored in soiled area and in water at wash side drainboard of 3 compartment sink. Repeat. Observed can opener and clean equipment stored in a plastic container collecting soil.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment shall be constructed of nonabsorbant material. Observed absorbant cardboard lining shelving inside produce storage rack. Repeat.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Provide test strips to test sanitizer. Observed operator stated that no test strips were available. CDI, food employee returned to facility with quat test strips. Maintain tests strips so that they are accessible for employee use.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed some soil debris on shelving in facility and in walk in cooler shelving.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Handwashing sinks shall be easily accessible for employee use. Observed a cart blocking handwashing sink upon arrival. CDI, operator relocated cart.

7-201.11 Separation-Storage - P Store toxic substances so that contamination of food is prevented. Observed a bottle of window cleaner stored on top of food display case. CDI, operator relocated window cleaner.

4-203.11 Temperature Measuring Devices, Food-Accuracy - PF - General Comment: Observed 2 thermometers on site and one was accurate but digital thermometer did not have a working battery. CDI, operator provided battery for thermometer during inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Store clean equipment in a clean, dry area. Observed clean equipment stored on soiled drainboard of wash side of 3 compartment sink. CDI, operator relocated equipment. 4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed several containers being wet stacked on shelf above 3 compartment sink.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces of equipment exposed to splash or spillage shall be constructed of nonabsorbant, smooth and easily cleanable material. Obdserved cardboard lining shelf of produce storage racks.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - PFood contact surfaces of utensils for potentially hazardous food shall be cleaned at least every 4 hours. Observed knives soiled with food debris stored in containers on prep table. Observed sticker residue, heavy grease and soil deposits on corner of prep sink. CDI, operator cleaned equipment during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PAll foods held cold shall maintain a temp of 45 F or below. Observed lettuce, watermelon, cantalope, honeydew at temps of 48 - 53 F at salad bar, pepperoni in produce cooler over 45 F. CDI Items were pulled and placed in dairy cooler to bring down temperature under 45 F requirement.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFAll items held for over 24 hours shall be properly date marked. Observed 2 packages of pepperoni not date marked in walk in cooler. CDI items were discarded onsite.

3-305.11 Food Storage-Preventing Contamination from the Premises - CFood shall be stored at least 6 inches off the floor. Observed bags of potatoes and carrots stored on the floor inside walk in cooler.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore single service items in a clean dry area. Observed 1 roll of disposable towels stored on prep table in contact with food debris.

4-501.11 Good Repair and Proper Adjustment-Equipment - CAll equipment shall be properly functioning and in good repair. Observed slight leak at sanitizer line at 3 comp. sink.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - CWhen disposable towels are used, waste receptacle shall be located at each lavatory. Observed receptacle not present at/near hand wash facility.

6-501.12 Cleaning, Frequency and Restrictions - CFaciltiy shall be cleaned as often as necessary to keep them clean. Observed food debris on floors throughout prep area.

Maintain all cold food temperatures below 45F degrees. Observed several foods on the salad bar above 45F degrees (see temperature chart). Recommend time as a public health control and paperwork given. Foods were placed into deeper metal pans and temperature monitered to ensure temperatures were below 45F degrees.

General Comment- Re-caulk behind 3-compartment sink. Observed moldy caulking.