HARRIS TEETER #340 PRODUCE

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on interior surface of bulk ice machine. Clean as needed.

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 bean dip being stored at 50F in grab and go cooler and containers of fruit and yogurt parfait and cups of cut honeydew and cantaloupe in two separate mobile grab and go coolers. CDI: PIC placed containers of bean dip in walk in cooler to rapidly cool and voluntarily discarded all other foods that were above 41F.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink plumbing in produce prep area. Repair.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer level in 3 compartment sink at <50ppm. Per manufacturer’s directions, solution is to be kept at 200-400ppm. CDI - Solution was dumped and new made at proper concentration. - 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach, iceburg lettuce, kale salad, spring mix, and yogurt cups above 41F, see temperature chart. CDI- PIC placed foods in WIF to cool. REPEAT *Risk control plan will be implemented due to past 3 inspections having cold holding violations* 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 watermelon slices and yogurt parfait over 41F, see temperature chart. Items were not properly cooled prior to being put in grab and go cases but still had time to cool to 41F. CDI- PIC moved items to WIC to rapidly cool. 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 .

3-501.15 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 slices and yogurt parfaits that were prepared and put out into grab and go cases without cooling to 41F prior. Ensure foods are cooled to 41F in WIC or reach in cooler prior to being placed in grab and go cooler that is only meant for cold holding, not 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present during inspection. PIC stated that food establishment has certified food protection managers that will be available in the next few hours. Current manager is registered for serve safe class in February. For more information on becoming a certified food protection manager 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 Observed cut fruit above 41F in display case. Checked other TCS foods at the salad bar (veggie side) and all were below 41F. One side of the display case is holding foods at 34F, while the other is holding foods at 43F. CDI - Cut fruit found above temperature was removed and cooled back down to 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Food establishment did not have a working food thermometer at the time of the inspection. VR

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 build up attached to exteriors of pans and vent returns.

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 watermelon, chicken, and ham not cooling at a rate quickly enough to meet cooling parameters. See temp chart for details. CDI: Education provided and product vented for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon cups being held above 41F in customer self-service case. Product prepared 08/29/23. CDI: PIC voluntarily discarded product.

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 several TCS foods being cooled improperly throughout facility - salad bar, customer self-service cases, and walk-in cooler. Products being cooled in large pans and/or sealed containers in units not designed for cold holding, and wrapped tightly in plastic. CDI: Education provided and products unwrapped/uncovered and moved to walk-in cooler for rapid cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scored.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart and ladders in front of the handsink. CDI - PIC removed the items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut fruit (watermelon, honey, cantaloupe mixed cut melons and bow tie pasta) above 41F. Checked other TCS foods at the salad bar (veggie side) and all were below 41F. Discussed cooling processes with the PIC. CDI - Fruit side of the buffet was removed and cooled back down to 41F.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can near the handsink.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink on prep table. CDI - PIC relocated to below food prep area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed sanitizer in the warewashing sink at 0 ppm. CDI - PIC remade the sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut fruit (watermelon and mixed cut melons) above 41F. Checked other TCS foods at the salad bar and all were below 41F. Discussed cooling processes with the PIC. CDI - Watermelon and cut mixed fruits were voluntarily discarded.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut fruit at the salad bar prepped yesterday above 41F. CDI - Product was discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed just prepped cut fruit in the reach in cooler: watermelon 49F, watermelon 55F, Ambient air temp 48-F-55F. Observed mixed fruit mango prepped a couple days ago temped at 45F. Watermelon was placed back in the large walk in cooler to properly cool down to 41F and below. Observed salad bar ambient air temperature of 47F. Mixed fruit Mango salads were discarded. Verification visit required to ensure the reach in cooler and salad bar is maintaining at 41F or below. Do not store TCS products in this unit until repaired and maintain cold holding temperatures.

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 just prepped cut watermelon cooling in plastic containers covered and stacked. CDI - PIC unshackled, recommended that the tops be cracked open to allow air flow freely to cool down quickly.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink blocked by some fruit boxes. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed water melon cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. ***All other food was holding at right temperatures.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while cutting fruits. Needs to be removed when working with food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon in the display area colding holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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 lots of produce residures in the WI cooler floor. Needs to be cleaned.

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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed bean dip that was at 48 F on display to be sold. Product was not cooled before being placed on display to be sold. CDI- Items were placed in walk-in cooler and allowed to cool to 41 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items on the bar that range from 45- 42 F. No action was taken on those items since this is the first inspection since the rule change. Other items on the bar such as kale salad, spinach salad, and mozz. cheese were from 46 - 54 F. Items were in the cooler overnight. However, employe had items at room temperature for 30 to 40 minutes after removing from walk-in cooler, before placing on the bar. CDI- Items were placed in walk-in cooler and allowed to chill. Further instructions were giving to food employee on preventing potential temperature abuse.

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 containers of bean dip (item containers sliced tomatoes and shredded cheese) that were tightly covered and wrapped with plastic wrap cooling and ready for sale in display case cooler. CDI- Items were placed in walk-in cooler, uncovered, and allowed to further chill.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of pans that were stacked wet. CDI- Pans were allowed to properly air-dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean fan covers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a few items on salad bar at 46F due to pan being overfilled. See temperature chart. CDI-excess product removed.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of sanitizer and glass cleaner stored on prep surface while food was being prepped. CDI-relocated to proper storage.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed cut melon holding in open air cold hold display unit without integral or permanently affixed thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods held on salad buffet above 45F due to being overfilled in pans. Product temperature measured 45F and below below fill line. CDI-all product out of temperature removed from pan and placed in walk in cooler to rapidly chill.

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 fan covers in produce prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed three pans containing cut melon stored at salad bar above 45F. Unable to determine cause of product being out of temperature. Ensure items are cooled to 45F before placing in unit. CDI-items dicarded.

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 cooling in walk in cooler and tightly wrapped several times with plastic wrap. Observed condensation on plastic wrap. CDI-pans vented until temperature reaches 45F.

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

6-301.20 A handwashing sink that is provided with disposable paper towels shall be provided with a waste receptacle as specified under 5-501.16. Hand sink located in produce area not provided with waste receptacle for disposable towels.

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 fan covers inside walk-in cooler.

6-502.12 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 debris on floors behind dry good shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed several items on salad bar including Caesar salad, honeydew, cantaloupe, mixed fruit salad, and watermelon > 45F (see temp chart). CDI - items pulled from salad bar and placed in walk-in to rapidly cool down.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf. Observed all grab and go Mexican bean dip in customer display cooler missing address from label. Store manager will have to notify labeling company to address issue. All other labeling observed provided.

4-601.11 (B) and (C) Maintain equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils clean - C. Observed build-up on underside of wet rack at produce display area.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed debris on floor of dry storage area at produce prep area at back.

3-602.11 Ensure foods packaged in a food establishment and served for self-service meet proper labeling requirements. Observed grab and go packaged fruits not labeled properly. Missing address where packaged on label. Phone call was placed to Jeff Hawley on site. He is working to resolve labeling deficiencies.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk-in cooler door.

4-602.13 Maintain non food contact surfaces in good repair. Observed dusty fan covers in produce prep room.

3-501.15 Cooling Methods. Ensure proper cooling methods are being used. Observed cut cantaloupe, watermelon, and honeydew on salad bar at 47-48F. Make sure after melons are sliced that they are placed in walk-in cooler to properly cool to 45F before they are placed on the salad bar. CDI, by instruction; proper cooling methods discussed.

4-302.12 Food Temperature Measuring Devices. Provide a properly size thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use. CDI, by instruction.

4-602.13 Nonfood Contact Surfaces. Maintain non food contact surfaces clean. Clean dusty fan covers in prep area of produce department.