HARRIS TEETER #220 PRODUCE

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cut cantaloupe and cut watermelon in WIC with no date marks. Per PIC, items were prepared prior day. -CDI- PIC properly date marked items. -1.5- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in produce area. -0-

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 paper towel dispenser falling off of wall. Repair. -0-

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 behind 3-comp sink and beneath/around handsink. Increased and more thorough cleaning frequency recommended. 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 damaged wall tiles near handsink. Repair. 6-501.16 Store mops for air drying after use. Observed damp mop stored in can wash sink. Ensure to hang for air drying. -0.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored clean with visible food residue present stored on drainboard of three compartment sink. Drainboard was also visibly dirty. - CDI - PIC moved all dishes to wash bay to be cleaned again. PIC stated drainboard would be cleaned prior to dishes as well. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed spray bottle of quat sanitizer at concentrations lower than 50ppm. - CDI - PIC refilled spray bottle with properly concentrated quat sanitizer of 300ppm.

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 multiple packages of sliced watermelon quarters cooling in two grab-n-go units. Utilize walk-in cooler for cooling. - CDI - PIC moved items to WIC to continue 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies near three compartment sink. Contact licensed pest control operator to treat for flies.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various containers of cut watermelon and cantaloupe holding above 41F in grab-n-go unit (see temperature chart). PIC unaware of how long fruit had been held in unit. PIC voluntarily discarded all watermelon. - VR - Verification required within 3 days to ensure unit is properly functioning. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F on salad bar (see temperature chart). Per PIC, items had been placed on salad bar less than 4 hours prior at 10AM. PIC directed employee to move all items on salad bar to WIC to quickly cool. PIC stated maintenance will be called and salad bar will not be used until unit repaired. - VR - Verification required within 3 days to ensure unit has been repaired. 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed speed rack covered in plastic holding cooling foods for salad station. CDI - Plastic covering was lifted to allow cold air to get to foods. REPEAT.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed speed rack covered in plastic holding cooling foods for salad station. CDI - Plastic covering was lifted to allow cold air to get to foods. REPEAT.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed speed rack covered in plastic holding cooling foods for salad station. CDI - Plastic covering was lifted to allow cold air to get to foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on knives stored as clean. CDI - Knives were moved to be cleaned.

General Comment: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available in dispenser. CDI: napkins were provided that was stored on the prep table until dispenser can be refilled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3-comp sink and in spray bottle < 150ppm. CDI: sanitizer was changed out and corrected to proper concentration. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed underside of shelving at wet wall in need of cleaning due to build-up. PIC will schedule a time/date to have shelving cleaned today.

General Comment: 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 in closed containers inside walk-in at 65F. CDI: lids were removed; discussed proper cooling methods with PIC.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around onions at back storage area. Contact pest control company for treatment and go through onions to check and see if any are molded.

Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed grey lugs stacked wet on drain board of prep sink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed department only had a metal stem thick dial thermometer available. CDI: will use thin probe thermometer from deli until store manager orders produce another thin probe thermometer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drainboard of 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on underside shelving of wet rack. Increase cleaning frequency. .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons (cantaloupe and honey dew) at salad bar at 44 degrees. Appears melons not chilled enough after prep to properly cold hold. CDI- Melons that had been in salad bar less than 2 hrs were chilled below 41 in walk in cooler for proper cold holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies at dish sink area. Maintain prest control measures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed approx. 8 quarter cut melons in display cooler at 53 degrees, cut yesterday. Other TCS melons in cooler observed at 47-45 degrees, borderline cold, but these items are pre-packaged NCDA jurisdiction. Appears air flow was being partially blocked by display boxes in cooler. CDI- Produce mgr. voluntarily disposed of cut watermelon, removed boxes to increase air flow, and single stacked a few double stacks of packaged melons. Observed air temp in this cooler at 42.

5-205.15 Maintain a plumbing system in good repair. Observed produce dept. handwash sink with a bad water leak from under sink. Needs repair. Produce Mgr. said it has been reported for repair.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed handles of spoons down in the chicken salad and seafood salad on the salad bar. CDI - spoons were moved out of the product.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed a water bottle on the top shelf of the walk in cooler. CDi - drink was moved to the bottom shelf.

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 an open package of ham in the walk in without a date. Employee stated it was opened yesterday morning. CDi - packaged was dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked together wet. Allow to air dry before stacking.

4-501.11 Maintain equipment in good repair. Observed wrap pad to be in heavy disrepair. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards to be slighted rutted. Resurface or replace.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels available at handwash sink. CDI added towels.

7-201.11 Store toxic materials to avoid contamination. -P Observed window cleaner stored on cutting board in-use for slicing fruit. CDI stored at designated area.

.5-205.15 Maintain a plumbing system in good repair. Observed leak at handwash sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a slimy build up on the underside of the produce shelving. Also observed build up on the shelving used to store packaged fruits and on the baskets used to store mushrooms. REPEAT. Also observed cleaning needed on the walkin cooler shelving and fan covers.

6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors at a frequency to prevent an accumulation of dirt and debris. Observed a dried spill and debris under shelving inside the walk in cooler. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on utensils stored as clean on the clean drainboard. CDI by removing to be re-washed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the salad bar stored above 45F, including but not limited to: kale, hard boiled eggs, chick peas, shredded cheese and cut melon (see temperature observation chart). CDI by cooling all products down. Salad bar is to be monitored to ensure proper temperatures are maintained. PIC placed in a work order to determine if the unit needs servicing.

4-501.11 Maintain equipment in good repair. Observed the cover to the rolling racks torn and no longer easily cleanable.

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

6-501.12 Cleaning, Frequency and Restrictions - C Clean the floor at a frequency to prevent an accumulation of dirt and debris. Observed build up on the floor near the 3 comp sink and inside the walk in cooler.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll food contact surfaces must be clean to the sight and touch. Observed dried lettuce debris left on the knives stored as clean. Observed build up on the basket used to store carrots in the produce self service area. CDI by removing the knives to be re-washed and re-washing and sanitizing the carrot basket.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at or below 45F. Observed wedge lettuce slightly above 45F, measuring 45-47F. CDI by voluntary discard.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain all equipment and non food contact surfaces clean. Observed heavy build up on the shelving areas used to store produce (REPEAT). Observed build up on the metal sheet pans stored inside the walk in cooler used to transport pans of salad bar items. Observed build up on the shelving inside the walk in cooler.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floor at a frequency to prevent accumulation of dirt and debris. Observed produce and other debris on the floor under the walk in cooler shelving.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed dried lettuce and other debris left on crisper lugs stored as clean. Advised to re-wash all prior to use.

4-501.11 Good Repair and Proper Adjustment-EquipmentRepair the handsink faucet handle to allow the faucet to properly stop when turned off.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsProperly clean produce shelving used to store self service produce. Observed heavy build up and mold on the shelving. REPEAT