FRESH MARKET #19 PRODUCE

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed two boxes of unwashed produce stored above washed produce and RTE foods in WIC. CDI - PIC rearranged storage order. REPEAT. (3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cut watermelon stored in display above 41F. PIC stated watermelon was cut this morning and placed in cooler for display. PIC stated watermelon should have been cooled prior to placing in unit. EHS observed watermelon pulled all the way to the front of open air unit. EHS advised this could be causing the issue. PIC stated a log will be created to observed any issues or trends to remediate issue. CDI - Watermelon was cut within 4 hours, PIC removed watermelon to quickly cool in WIC. (0) 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 .

4-101.19/4-202.16 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. EHS observed metal racks used to hold chemicals to the wall beginning to corrode by the three compartment sink. EHS advised to replace racks. (0)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. EHS observed numerous containers of unwashed produce being stored above RTE foods. CDI - PIC rearranged storage order. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. EHS observed leaking faucet at three compartment sink. Please repair. (0) 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed corrosion built up on knife holder next to three compartment sink. EHS observed single service wrap covering knife holder to prevent contamination during the storage of knives. EHS advised to remove plastic wrap and replace knife holder prior to reusing. EHS instructed PIC to remove knifes from holder to be wash, rinsed, and sanitized. (0.5)

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. EHS observed build up of residue along the walls near three compartment sink. Increase cleaning frequency to avoid accumulation. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three watermelon halves, and three cut lettuce/cut tomato packs being held above 41F. See temperature chart. CDI- PIC voluntarily discarded all items. Points not escalated due to overall improvement. **REPEAT** 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 large amounts of cut watermelon, cut honeydew, and cut cantaloupe above 41F in the grab and go unit next to the floral department. PIC stated that those products were held in that unit overnight. EHS recorded an ambient temperature of 44F. PIC voluntarily discarded the necessary items. Maintenance is required for the grab and go unit. VERIfICATION REQUIRED*** 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed no thermometer available during inspection. Department must have a thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed food employee relocate garbage can then proceed to handle clean gloves for food preparation. CDI, employee washed hands.

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 melon placed in tightly covered container and held on rack near prep station from 10:30 am according to PIC at 47 degrees F. CDI, Melon transferred to walk in freezer and melon cooled to 30 Degrees F 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean containers being wet stacked. 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 single-service trays next to duster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired CFPM.

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. Observed soiled stainless steel bowls and knives drying at right side of drainboard. CDI - Utensils removed to re-W/R/S.

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-1TQl. Observed TCS foods > 41 F at display case. Refer to temperature chart. Products were found over stacked. CDI - All items taken to walk-in cooler to cool down to < 41 F. EHS advised facility to refrain from stacking TCS foods too high.

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 rim of stainless steel bowl with greasy build-up. CDI - Utensil re-W/R/S.

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 watermelon cooling in display units. CDI- Brought to WIC to cool. Discussed cooling cut melons before placing on display.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer at site VR.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards in need of replacement. PIC stated they had some on order.

Sanitizer bottle in back handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Observed general cleaning needed on the shelves below the prep counters.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P COMMENT: Noticed it took a several seconds for quaternary sanitizer to reach appropriate strength at mechanical mixing device at three compartment sink. Suggest calling chemical company to ensure there is no malfunction of the device. CDI. Quaternary sanitizer tested at 200PPM. Maintain sanitizers at appropriate strengths.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C COMMENT: Clean the door gasket and any shelving that has debris. Keep the equipment clean to avoid build up of dust, food residue or debris.

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 two employees not using the protective barrier to turn off faucet. CDI Food employees informed of cleaning procedure and required to rewash hands. Observed food employee not drying hands. CDI Food employee directed to dry hands after washing. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution of quat ammonium at 3 compartment sink reading less than 100 ppm while utensils are soaking. CDI Instructed PIC to drain and make new sanitizer solution; rewash and sanitize utensils.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse and sanitizer solution with visible debris. Observed sanitizer solution cloudy and reading less than 100 ppm for quat ammonium. Keep solutions clean.

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 dusty fans in cold room. Make sure to keep clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon entrance to food establishment did not observe a food employee that was certified. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF The PIC shall food employees are made aware of a employee health policy with the big 5 symptoms and illnesses. DId not observe a poster in the food preparation area discussing the employee health policy and the operator was unable to list symptoms, illnesses, exposures and restrictions. VERIFICATION REQUIRED

2-401.11 Eating, Drinking, or Using Tobacco - C Food employees shall have a designated area to eat, drink and use tobacco to prevent contamination of equipment, utensils and food. Observed coffee cup on food preparation counter by washed produce. CDI Drink discarded.

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 not using a protective barrier to turn off the faucet. CDI Discussed with food employee regarding hand washing procedure and had employee re wash their hands.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strawberries being placed in original containers that were not washed and sanitized. CDI Explained to PIC that containers have to be washed and sanitized to prevent contamination of dirt and debris in the container; strawberries rerinsed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed watermelon cold holding at 48 degrees. CDI Watermelon discarded. Observed a few containers of mozzerella cheese cold holding at 57 degrees. CDI Mozzerella was placed in a ice bath for rapid cool down. REPEAT VERIFICATION REQUIRED.

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 a few containers of mozzerella not date marked that was packaged yesterday. CDI Operator allow to back date it. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two bottles of vegetable wash not labeled. CDI Operator will have bottles labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon entrance to food establishment, observed food employee processing strawberries, watermelon etc without a hair restraint. CDI Employer provided food employee with a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Minor wet stacking. Make sure to allow equipment and utensils able to air dry so sanitizer will work effectively. **Spoke to food employee who explained sometimes use a towel to dry equipment. Explained to food employee not allow to use a towel to dry; everything has to air dry.**

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Was mentioned in prior inspection regarding pineapple core without NSF or data plate showing it meets certification requirements. Spoke to PIC to find out specs on this piece of equipment for next inspection to ensure it meets ANSI certification or equivalent. REPEAT No points deducted due to not able to determine if it is approved or not; will follow up next inspection regarding this.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Ware washing, drainboards etc shall be cleaned every 24 hours, before use, or as often as needed to prevent contamination on equipment and utensils. Observed debris on drain boards on clean side. Make sure to keep clean when air drying there.

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 cracked tiles by walk in cooler doors. Make sure to keep in good repair. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets, dirty aprons and shirts being stored on top of single service and storage racks. Make sure to have a designated area to prevent contaminatino of single service, equipment and food.

2-102.12 Certified Food Protection Manager - C - Observed no certified PIC on site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cut watermelong and cut cantelope cold held above 45 degrees F on bottom shelf of display case. CDI, operator voluntarily discarded foods. Repeat.

< < 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cut cantelope not date marked on cart in walk in unit. CDI, operator voluntarily discarded 5 containers of cantelope.

4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF certification. Observed pineapple corer without an NSF or data plate showing it meets cetification requirements.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handwashing sink leading to walk in cooler.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed cracked tile and concrete damage to canwash. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on drainboard of 3 compartment sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed watermelon at 48 degrees F. CDI, operator voluntarily discarded watermelon.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cut melon not date marked in walk in cooler and cut canteloupe with a discard date of 2/17. CDI, operator voluntarily discarded foods.

3-304.14 Wiping Cloths, Use Limitation - C - wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on counter surfaces throughout prep area.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed clean utensils stored on container collecting water on drainboard of 3 compartment sink. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store singe-service articles in a clean, dry area and 6 inches from the ground. Observed single-service towel napkins stored on ground towards walk in cooler.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Ice machines shall be cleaned according to manufactuerers recommendations or at least enough to prevent soil accumulation. Observed ice machine accumulating black soil residues. Clean. 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer not at required concentration. CDI, it was determined that they were out of quat sanitizer and they changed out the container. Proper concentration was provided as indicated by test strips.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed cut melon on ice at 47 degrees F. CDI, operator added ice to display area to cool and maintain proper food temperatures.

7-201.11 Store toxic materials to avoid contamination. -P - Observed inseciside container stored on top of ice machine. CDI, operator removed toxic substance.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed food thermometer not accurate within + or - 2 degrees F. CDI, food thermometer calibrated on site.

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 with wrist bands.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen overloading containers in back room.

5-205.15 Maintain a plumbing system in good repair.-P - Observed hot water turned off at handwashing sink as PIC stated sink was leaking. Observed difficulty turning off hot and cold water faucet valves completely.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed general cleaning needed on floor and in between equipment.

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 both sets of tongs down in the product at the self serve salad section. CDI - handles were moved to the correct location.

4-501.11 Maintain equipment in good repair. - Observed the walk in cooler door splitting. Reseal metal plating to the walk in cooler door.

General Comment 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. - Replace and repair missing/broken tiles at the can wash

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee ready to don new gloves before washing hands. Stopped, educated and he complied.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed no sanitizer at 3 compartment sink as dispenser was empty. Replaced container and quat = 200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli using produce area for prep. Cream cheese was left out at 68F and cut lettuce at 65F. Both were voluntarily discarded. Observed container of cut fruit (melon) on ice at 54F. Placed down inside ice to quickly cool to 45F.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of cleaner stored on clean drainboard of 3 compartment sink. Sink was being used for washing produce at time. Cleaner was moved.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels on 3 compartment sink, prep table. Store in sanitizer.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed baseboards under 3 compartment sink and in walkin cooler broken, missing. Tiles at the can wash are also missing. Repair.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Large metal bowl in handwashing sink, boxes and plastic stacked in front of handwashing sink. CDI- all items removed; Operators Sean Sutton and Jesse Ross advised of rule requirement.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dried debris and residue on shelving and walls in prep area. CDI- cleaning is needed.