HARRIS TEETER #272 PRODUCE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed 0ppm quat sanitizer at three compartment sink upon arrival. No sanitizer bag observed at three compartment sink. - CDI - PIC replaced sanitizer bag. Observed properly concentrated quat sanitizer of 200ppm. 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

3-501.15 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 fruit cups containing cut cantaloupe cooling in customer RIC. Utilize walk-in cooler for cooling purposes. Ensure products are at 41F or below prior to placing into units for service. - CDI - PIC moved product 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 .

6-501.12 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. - REPEAT - Observed walls in need of cleaning throughout prep area. Clean and increase cleaning frequency to maintain clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one crate of lettuce stored on the floor. CDI- PIC moved lettuce crate to be at least 6 inches off the floor.

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 AC vents on the ceiling in produce preparation area with build up of dust. Clean frequently. 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 Observed cut watermelon cooling in walk in cooler tightly covered with plastic wrap. CDI- PIC removed plastic wrap to facilitate faster cooling. Leave items uncovered or vented to ensure cold air is flowing around the product. 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 .

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 AC vents on the ceiling in produce preparation area with build up of dust. Clean frequently.

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 cantaloupe cooling while covered at an insufficient rate in WIC (see temperature chart). - CDI - PIC uncovered cantaloupe and moved rack to WIF to continue cooling. EHS observed cantaloupe reach 41F within 4 hours as required. 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 .

3-501.16(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 cut watermelon at the salad bar and in the grab n go cooler above 41F. PIC stated the watermelon was cut this morning, in addition it appears that the plastic to go containers have been changed and now are a bit thicker. Suggested to the PIC to open the lids while cooling. CDI - PIC removed the watermelon and placed back into the walk in cooler.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handles in the cut fruit. Ensure handles are out of the food to prevent cross contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed the sanitizer dispenser concentration tested at about 100 ppm of quat. PIC contacting chemical company to repair dispensing unit. Verification visit required within 72 hours.

4-501.11 Maintain equipment in good repair. Observed the thermometer at the salad bar refrigeration unit reading at 42F (front well) and 46F (back well). TCS foods had not been placed into the unit yet. Ensure this refrigeration unit is maintaining at 41F or below prior to placing TCS foods in the unit to maintain TCS foods at 41F or below. Compliance visit to be conducted to ensure compliance. PIC stated they will not use until refrigeration comes out to repair.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- Plan sent

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed improper cooling and sanitization.Provided education.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety PIC unable to show EHS their procedures.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink blocked by a number of trash cans. CDI - Trash cans removed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed the sanitize basin with food debris. CDI - PIC cleaned out the sanitizing basin.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salad bar items: cut romaine, cut lettuce, black bean salad, calico salad, edamame, cole slaw all above 41F. In discussing with the assistance produce manager the products were placed in metal pans and then placed into the salad bar with cooling back down to 41F. CDI - PIC removed all the products from the salad bar and placed in the walk in cooler to rapidly cool back down to 41F. Education provided to food handler.

4-502.11 (B) Good Repair and Calibration Observed food thermometer not properly functioning, needed new batteries. CDI - PIC replaced batteries and is properly calibrated.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handlers without hair restraints.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food handler with some knowledge of employee health, stated hives. Department did have a poster but was removed. CDI - PIC reposted Foodborne illness signs in the department and educated employees.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser. Observed dispenser broken CDI - PIC provide paper towels.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at the warewashing at 100 ppm of quat. Verification visit required to ensure proper concentration. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged cut cantaloupe at 45F in cold bar, prepped the day before. CDI - Food voluntarily discarded.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste bin near the handsink. Provide.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked by roll cart. CDI: PIC moved roll cart.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QA sanitizer concentration at 3-vat sink-50 ppm. CDI: Food employee primed sanitizer dispenser- 150ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut water melon in customer service case temped above 41F, 7 layer dip in salad case above 41F. CDI- Allowed to cool back down in the walk in cooler, since it was determine that these food items were prepped this morning. -REPEAT-

4-502.11 (B) Good Repair and Calibration - PF Observed the two thermometers in the department not functioning properly. CDI- functioning thermometer provided.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed "clean" knives and utensils stored in a "clean" bucket, bucket had some dust at the bottom. CDI- utensils and bucket were rewashed.

5-205.15 Maintain a plumbing system in good repair. Observed water slow to drain and a leak at the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta salad and melon sitting on salad bar at 43F. All other food items were in temp, warmed up from prep and was not cooled down. CDI-Food employee took back to cool.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bottle of sanitizer reading below 50 ppm quat. CDI - Produce manager voluntarily discarded sanitizer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of potatoes stored underneath dry goods shelves. Store at least 6 inches above the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed packaging station in need of cleaning. Increase cleaning frequency.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed that the facility has placed all TCS product at the buffet on time control, using the 6 hr hold time for compliance. Product at the buffet is below 70F; refer to temperature chart for buffet. Observed facility does not have procedural paperwork for the time control product. CDI - EHS emailed management TPHC procedural paperwork and educated how to fill out.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint. CDI - put on hair restraint.

4-501.11 Maintain equipment in good repair. Observed the 3 compartment sink sanitizer compartment drain stopper leaking. Advised to repair to function properly. Compartment must hold sanitizer solution.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product in the temperature danger zone. Refer to temperature chart. CDI - brought items to walkin cooler to rapidly cool on speed rack. All product has cooled down to proper temperature. Advised to place product on time control or to keep product at 45F or less (reminded PIC that product will be at 41F or below starting January 1, 2019). Facility will be required to have a Risk Control Plan for TCS product at the buffet line. VR If there are any questions Call Kyle Keller - 704.617.3054 Call Amy Michelone - 704.621.2506

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the handsink in the preparation room. CDI - provided papertowels for the handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed all TCS products in the buffet in the temperature danger zone. Refer to temperature chart for the majority of the product in the buffet. CDI - placing the buffet on time control. EHS emailed TPHC procedures to PIC. Buffet is set up at 8 AM; discarded the product that has been out for more than 4 hrs. Educated PIC and food employees about time control. VR

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up and paint chipping underneath the storage racks at the wet rack display area. Advised to keep clean. {

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 bean dip not meeting time/temperature cooling criteria. Refer to temperature chart. 51F - 50F / 240min = 0.004F per min. Product not cooling down in time. Please refer to 31 for cooling methods in order to rapidly cool product. CDI - placed product in freezer uncovered to reach 45F within the 4 hr time range from preparation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature on the buffet line. Refer to temperature chart. CDI - placing cold holding products on time control to prevent further cold holding violations. Emailed TPHC procedures to PIC, Jeff. Jeff printed off TPHC procedures and procedures are filled out. PIC understands time control. EHS advises to use time control to prevent further cold holding issues or have the buffet in compliance with cold holding. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bean dip tightly sealed with plastic cover and tightly wrapped in plastic wrap. CDI - educated that improper cooling methods creates cooling time/temperature issues. Advised to uncover the bean dip in walkin cooler to cool down quickly or to rapidly cool down in freezer.

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 cut watermelon pulled from the ice and stored in walkin cooler; prepared label states that product was prepared at 12.27 pm and product did not meet cooling time and temperature. After 4 hrs, product must be at 45F or below. CDI - educated PIC about cooling time/temp. Discarded product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one dead fly stuck on the produce display shelving. CDI - PIC removed and discarded fly.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed non food contact surfaces of the produce display shelving not clean. Advised to clean more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most TCS product out of temperature at the buffet line. Refer to temperature chart. CDI - removed product to walkin cooler to cool down/advised to work out of the walkin cooler. All product that has exceeded 4 hr time window has been discarded. Educated to use thermometers more often (maybe create a temperaure log for all products throughout the day to see where product became out of temperature and why).

4-501.11 Maintain equipment in good repair. Observed torn gasket to walkin cooler.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed vent covers for refrigeration unit covered with dust. Facility has put hair nets to catch the dust; advised to switch out hairnets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed salad bar not working properly and products are out of temperature. Refer to temperature chart. CDI - observed that TCS products held at the salad bar are out of temperature; moved all products to a speed rack in the walkin cooler to cool down quickly to proper temperature; Observed that products cooled down to proper temperature on speed rack. VR on salad bar cold holding.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed plumbing system does not provide a sufficient air gap to prevent backflow from drain. VR

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed the vent covers to the AC with dust build up. Advised to clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed that the paper towel dispenser was empty upon arrival. CDI - provided paper towels to dispenser

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed that the food at the buffet was out of temperature. CDI - brought the product to the walkin cooler to cool down. The situation was that the buffet was in defrost mode. So the food was slightly out of temperature for this reason but now ambient air temp of buffet is 39. Product moved back out to buffet. Problem solved.

4-501.11 Maintain equipment in good repair. Observed that gasket to walkin cooler is torn, but the walkin cooler is keeping product under 41F.

3-501.16(A)(2) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons and seafood salad on salad bar overstacked in pans holding at 48-50 degrees F. CDI All items placed into walk-in cooler to rapidly cool back down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning need on equipment throughout. Observed dust and residue built up on equipment. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning need on equipment throughout. Observed dust and residue built up on equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all items on one side of salad bar not holding correct temperature. Items out of temperature taken off bar and put into walk in cooler. REPEAT. VR

Store TCS food cold at 45F or below. (3-501.16) Observed one side of salad bar not holding correct temperature. Most items on bar 48-50F. See temperature chart. All items taken to walk in cooler until unit is repaired. VRObserved sliced watermelon above 45F due to sitting on top of ice and not surrounded by ice. CDI-ice added to surround melon.

Hand washing sinks shall be accessible at all times. (5-205.11) Observed trash can blocking hand sink and also observed hand sink to be dry. PIC stated that hand sink is used throughout the day. CDI-hand sink unblocked.

Packaged food in establishment for customer self service shall be labeled correctly as specified in law. (3-602.11) Observed spinach dip and 7 layer dip packaged in facility for customer grab and go with only store # and no information on city, state, or address.

Hand sinks shall be equipped with drying device. Paper towel canister empty at hand sink. CDI-canister refilled.

Store TCS food cold at 45F or below. Observed cut melon stored above 45F on salad bar. All other items on salad bar in correct temperature. PIC stated that the fruit was probably not cooled after preparing. CDI-fruit put into walk in cooler to cool down.