HARRIS TEETER #4 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt parfait coups in the grab n go case above 41F. PIC stated that they were put in the unit two days ago I. CDI PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean dip in the grab n go chest cooler above 41F. PIC stated that it was put in the unit yesterday. CDI PIC voluntarily discarded all bean dip. 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Briefly observed WIC ambient temperature at 44F and the temperature of six (6) trays of cut watermelon at external package temperatures ranging from 41F to 43F. EHS observed sliding rear door to WIC open at start of inspection. CDI - Rear door of WIC was closed and thermometer was calibrated to establishment thermometer using running hot water. Ambient temperature of WIC was observed at 41F prior to end of inspection. Maintain cold holding TCS foods in WIC away from doors and prevent doors from being kept open for extended periods of time.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two (2) crockpots at produce department clean dish shelving with labels denoting ‘household use only’. Per conversation with department manager, these are used to melt chocolate for strawberries sold within the department. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two (2) crockpots at produce department clean dish shelving with labels denoting ‘household use only’. Per conversation with department manager, these are used to melt chocolate for strawberries sold within the department.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one (1) tray of cut watermelon within reach in cooler at temperatures ranging from 46F to 48F throughout. All other TCS items within cooler were proper cold holding temperature, and ambient temperature of the unit was observed as effective for cold holding. PIC and department manager were unable to determine why or for how long cut watermelon was above cold holding temperature; customers may have placed item back into cooling after extended period of removal time. CDI - Department manager voluntarily disposed of out of temperature food. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; considerably less TCS food was observed as out of temperature compared to previous 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (plastic containers and lids) stored with exposed food contact surfaces or with partially removed plastic wrapping. CDI - EHS inverted and recovered exposed single service items.

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 numerous TCS foods on salad bar in cold holding above 41F. Reference temperature chart. PIC stated these foods were placed on salad bar at 10am. CDI-All TCS foods were moved to WIC to quickly cool. VR required within 3 days to ensure salad bar is able to maintain TCS foods in cold holding at or below 41F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies congregating around cut fruits and vegetables intended for compost bin. Increase pest control.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed piles of loose trash surrounding exterior of trash compactor. Collect trash and deposit inside waste receptacle to prevent the harborage of pests.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed salad bar items being held on TPHC with a time marked 2pm - 6:15pm. CDI: PIC updated time to indicate a 4 hour period.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed imitation crab meat in reduced oxygen packaging in WIC fully thawed. PIC stated item is delivered already thawed. PIC stated he will contact vendor to ensure fish is removed from ROP prior to thawing under refrigeration. CDI: Package of imitation crab was removed from packaging.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink adjacent to 3 compartment sink inoperable. PIC stated hand sink faucet has a leak. Service request has been submitted and service provider is awaiting parts to repair sink. Employees are using hand sink in deli/bakery area until hand sink is repaired. VERIFICATION REQUIRED within 10 days to ensure hand sink is repaired.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 . Observed metal pans that were placed in sanitizer compartment of 3 compartment sink in which most surfaces of pans were not immersed in sanitizer. Sanitizer compartment was only filled with approximately 2 inches of sanitizer. CDI: PIC filled sanitizer compartment with sanitizer to enable all surfaces of pans to be fully submerged.

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 all TCS foods on salad bar holding above 41F. See temp chart. CDI: TCS foods on salad bar was placed on TPHC starting at time foods were placed in unit at 9:45AM. EHS provided TPHC procedures to PIC and form was filled out onsite. EHS discussed using TPHC for salad bar permanently with Store manage due to known cold holding issues with salad bar unit. REPEAT

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 foods on salad bar between 45-50° CDI removed to cool

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 . Observed multiple tcs date mark applicable foods not date marked. CDI date marked

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two gnats in facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Gnats observed in produce department. Ensure pest control is treating for gnats and that they do not contaminate food. REPEAT

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Cole slaw, pasta salad, tuna salad, chicken salad, imitation crab, boiled eggs, and honey dew at salad bar measured 45-51F. TCS foods in cold holding shall measure 41F or less. CDI - Items were placed in unit at 11AM so they were discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Boiled eggs, cooked grains, pasta salad, fresh balls of mozzarella, and several pans of cut leafy greens did not have date marks and were prepared today and will be used tomorrow. Portions of imitation crab and cantelope had sell by dates from the manufacturer of 9-10 and 9-13 and were still in use. Both items did not have dates on portions either. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Cantelope and imitation crab meat discarded. Dates added to pans of other foods that did not have dates.

6-501.111 Controlling Pests - C - Several small fruit flies observed in prep area. Pests shall be precluded from the premises. Contact pest control for potential solutions to fruit flies. 0 pts.

2-303.11 Prohibition-Jewelry - C - Produce department employee had watch on wrist and was working with exposed food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Metal pans stacked up while still wet at 3-compartment sink. Utensils shall be adequately air dried prior to stacking. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced melons were cold holding in walk in cooler at >41F. Ambient air of walk in cooler was 45F. Repairs are needed to walk in cooler. CDI/VR Sliced melon was discarded. Will return in 10 days to ensure that walk in cooler is working as needed. -1.5 points.

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 were observed cooling in containers in dense amounts, fully socered and stacked on top of each other. Cut melons are also cooling inside of damaged walk in cooler. CDI- Cut melons were moved to freezer to aggressively cool and will be placed in ice bath for immideate service. -.REPEAT - 1 point.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed walk in cooler not propeerly cold holding. Ensure that cold hold unit is in good repair and cold holding at 41F and below. 0 points. No signature due to covid-19. Inspection conducted with Manager Jon.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal water bottle stored on cutting board. CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in salad bar cooler holding above 41F (see chart). CDI- Product placed on TPHC. PIC stated facility will convert entire salad bar area to TPHC.

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 cooling under heavy silan wrap in WIC. CDI- Unwrapped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad bar foods and dips between 41-45F. Discussed 41F requirements with staff. They will be monitoring unit and processes to ensure 41F is achieved.

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 wrapped shredded cheese cooling in walk in. CDI - PIC educated food employees about tight wrapping. -.5-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper napkins stored under drain line of salad bar with visible water damage from the drain line above. -.5-

4-501.11 Maintain equipment in good repair. Observed rusting shelving in the walk in cooler. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on food employee arm while handling food. -.5-

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 standing water on the floor in the department. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays stored directly on the floor. CDI - Trays placed on high shelf. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with food debris stacked in clean dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on magnetic knife strip where clean knives are stored.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer at 0ppm. CDI bottle filled with new sanitizer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed marinated msuhrooms, pasta, spinach, lettuce wedges, spring mix, ceasar salad, honeydew, cantelope, fruit salad in self service unit at 47F and above after 4 hours. CDI items discarded and replaced with fresh product.

4-601.11(A) Food contact surfacs shall be cleaned to sight and touch. Observed soiled sprayer nozzles on vegetable display case. CDI nozzles pulled for cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chemical sanitizers shall be at designated concentration levels by manufacturer. Observed quat sanitizer below 50ppm. CDI item refilled with proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed fruit mix, cantelope, spinach, and honey dew at salad bar and display in ice at 48F and above. CDI items placed in freezer for cooling. Repeat.

2-103.11 (M) Person in Charge-Duties - PF. Employees shall be knowledge of the illnesses, symptoms, and exposure to report to their manager. Observed employee who was unsure of the health policy. CDI gave facility hand out to post in the facility and get signatures from employees.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. PHF/RTE foods shall be at 45F-41F or below. Observed cut melon and cantelope and 49F and 47F respectively. CDI melon moved into the cooler where the temperatures came down to 47F and 46F. Repeat.

Maintain cold foods at 45F or below. Observed the salad bar holding cold food with most items at 46-47F and a few items as high as 50F such as melons. CDI - salad bar was adjusted and temperatures dropped under 45F.