HARRIS TEETER #147 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all containers of fruit and yogurt parfaits and fruit cups containing cut cantaloupe being held in end cap grab, all containers of cut watermelon and cut cantaloupe being held in grab and go cooler and a container of cut watermelon in a mobile unit all being held above 41F. See temp chart. PIC voluntarily discarded all items which were stored over 4 hours and placed items that were recently prepared in walk in cooler to rapidly cool. REPEAT. VERIFICATION REQUIRED.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in prep room. Contact pest control service provider to address issue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of cut watermelon being held above 41F in glass door grab and go cooler. CDI: PIC placed them back in WIC to rapidly cool as they had been in unit for approximately 15 minutes.

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 condensation leaking from AC vent in walk in cooler. Condensation was leaking in middle of floor and not over food items. PIC stated a work request has been submitted to have unit evaluated.

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 corn being stored on the floor in walk in cooler. Store food at least 6 inches above the floor.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed in FOH prep area speed rack blocking access to the handwashing sink. -CDI- PIC removed speed rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in WIC cut watermelons prepped this morning stored in a metal pan completely wrapped in plastic at a temperature of 45F. Observed in customer grab-n go display case #1 cut melon inside a fruit cup, made the day prior temping at 46F ( stored overnight); in that same place cut melons in fruit cups prepped this morning w/ temperatures of 53F. Observed in customer grab-n-go display case #2 cut melons in medium plastic containers prepped this morning being cold held at 45F; in same place cut melons in fruit cups prepped this morning being cold held at 52F. All TCS food times prepped this morning have 2 hrs for cooling, except cut melon inside fruit cup that was prepared the day prior ( 4hr cooling parameter missed) -CDI-PIC placed all food items prepped this morning in WIC (vented) for rapid cooling and cut melons made the day prior were 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 .

3-501.15 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 a variety of TCS items in WIC and in customer grab-n-go’s being cold held with temperatures above 41F, not being cooled down and properly vented before being placed on customer grab-n-go display cases. Observed watermelons in WIC wrapped fully in plastic after being prepped this morning w/ a temperature of 45F.-CDI-PIC vented watermelon container; cooling achieved. All other TCS food items in grab-n-go display cases made this morning achieved proper cold holding temperatures after being vented in WIC. 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 .

4-903.11(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 through out produce facility area many single service (not in use) items out of original protective packaging ( not inverted ) w/ some items being soiled with dust and food debris. -CDI-PIC voluntarily discarded soiled single service use items

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink and food being store in WIC among washed and unwashed produce. -CDI-PIC removed food and drink to employee area.

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 Pasta salad and potato salad above 41F cooling 3.5 hours. Moved from front of cooler to the rear of cooler and uncovered rack to reach 41F. Ice also added with protectice barrier to facilitate cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 in produce prep room and blocked by carts/speed rack. CDI - Both carts were moved to make sink accessible.

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: 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 . Observed pasta salad in pan cooling at a rate of 0F/min over a 35 minute period inside the WIC. CDI - Items was not covered, item was actively stirred and moved to the top shelf to promote cooling. No point escalation, observed improvements in cooling methods.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer being stored on top of boxes of bananas. CDI: Spray bottle was relocated.

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 bean dip cooling at a rate of 0.03F/min. Items were tightly covered with lids inside the walk in cooler. CDI: PIC moved items to walk in freezer. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of fruits and vegetables being stored on the floor.

4-501.11 Maintain equipment in good repair. Observed splash guard on left side of hand sink separating from basin. PIC has placed repair ticket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting surfaces on table in need of resurfacing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed dial thermometer without a thin probe. CDI: PIC placed extra thermometer at produce department for use.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash scattered around the compactor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Food items on salad bar observed above 41F. CDI. Sent to WIC to rapidly cool.

2-301.12 Cleaning Procedure - P

5-501.110 Storage Refuse, Recyclables and Returnables - C - Observed large buildup of trash on ground around entry / exit of prep area. Store properly to avoid pest harborage conditions.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed staff obtain water at handwashing sink when getting water for thermometer calibratikon. CDI by instruction. Some improvement made since previous inspection.

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 guacamole with cut tomatoes cooling from between 6:30-6:45 am according to PIC between 42-43 degrees F in covered container at 11am. CDI, guacamole voluntarily discarded by PIC.

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 guacamole with cut tomatoe cooling from between 6:30-6:45 am according to PIC between 42-43 degrees F in covered container at 11am. CDI, guacamole voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean bins wet stacked at 3 compartment sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed container bins wet stacked on clean drainboard of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed leak at sanitizer attachment below 3 compartment sink.

2-301.14 When to Wash - P - Observed employee wipe table with wiping cloth then proceed to food preparation without washing their hands in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed equipement, cord stored in front of handwashing sink. CDI, equipment relocated to provide access to handwashing sink.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of glass cleaner stored on prep table. CDI, cleaner relocated for proper storage.

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 pasta recently prepared cooling in tightly covered container. CDI, PIC voluntarily discarded food.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small probe thermometer available in department. CDI, PIC provided an extra thermometer.

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee handling food and not wearing hair restraint.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed storage rack with clean single-service articles stored less than 6 inches off of the floor. Adjust shelf to provide 6 inches of minimum clearance.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Store level managers and the department manager for produce did not have a valid ANSI food safety managers certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one package of cut melon in a customer reach in cooler and 2 items on the buffet line above 41F (see chart). CDI- melon was relocated to walk in cooler; EHS recommended monitoring temperatures and making adjustments as needed for buffet line items.

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 no datemarks on opened containers of bean salad, wheatberry salad, and rice medley in walk in cooler. CDI- items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on fan coverings in walk in cooler. No point escalation as improvements have been made to cleaning since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed the tuna salad cold holding above 45F at the salad bar. CDI-The product was discarded. All other items were cold holding properly.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed the cutting boards in need of resurfacing or replacing. The manager stated they are expecting a company to come out to resurface the cutting boards in about two weeks. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving holding the plastic containers, the fan covers on the AC unit, and the green plastic tray holding the clean utensils. CDI-The items were properly cleaned.

4-501.11 Maintain equipment in good repair. Observed the egg slicer beginning to chip. Have replaced. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. They are no longer easily cleanable. Have resurfaced or replaced. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of carrots stored on the floor in the walk in cooler. CDI-The bag was placed onto the shelf.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of plastic containers on the floor underneath the prep table. CDI-The box was placed onto a shelf.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. Have resurfaced/replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floor underneath the shelving units in the walk in cooler and on the fan covers. Have cleaned.

4-501.11 Maintain equipment in good repair. Observd damaged gasket to the walk in cooler door. Needs replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed watermelon on ice display at 52F on top of cut. PIC moved watermelon back to walkin cooler to rapidly chill to 45F or less. He advised staff they needed to add more ice when on display.

3-501.15 Cooling Methods - PF Observed cut melon slices to be out on the floor, improperly iced and improperly cooled. Items that are refrigeration required that are made at room temperature have 4 hours to reach 45F and must be cooled using proper cooling methods. -CDI The melons were moved to a cooler to finish cooling.

3-307.11 Miscellaneous Sources of Contamination - C Observed splash pattern from the food sink on the cardboard food boxes next to the food sink. Some of these boxes are not sealed and the splash could impact the food. Correct this such that splash will not impact the food.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed foam cup left in hand sink. Handsinks are to be keep clean and clear. They shall be used for handwashing only. -CDI Item was removed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed spray bottle of sanitizer to be at 0ppm. The bottle was emptied to be refilled with proper sanitizer.

7-201.11 Separation-Storage - P Observed chemical bottle left stored over a case of apples. Do not store chemicals improperly. -CDI Chemical was moved.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drink left on a case of apples. Keep personal items away from customer items.

2-102.12 Certified Food Protection ManagerObserved no documentation of approved training for Person In Charge (PIC). ANSI approved training for any PIC left in charge at any time is required. I properly trained PIC must be on duty at all times of operation. -CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved sanitizer in the utensil sink to be below the required strength. The staff member on duty stated that the sink had been set up the previous night and left set up. -CDI Sanitizer was remade.

. 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved cut melon to be at 48F-50F in the ice at the display case. The case was not properly iced to cover the items completely. -CDI Items were discarded or iced.