HARRIS TEETER #27 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 one container of cut watermelon being stored at 44F stacked 3 high in mobile grab and go cooler. CDI: PIC voluntarily discarded container of watermelon. REPEAT. Points not escalated due to improvement since previous inspection.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed several containers of cut watermelon being stored in reach in cooler in prep room without a date mark. CDI: PIC date marked containers of watermelon.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water from 3 compartment sink reach a maximum temperature of 108F. VERIFICATION REQUIRED to ensure hot water from 3 compartment sink reaches at least 120F to ensure wash solution can be maintained at at least 110F.

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 cantaloupe and fruit and yogurt parfaits being stored above 41F in mobile grab and go cooler. See temp chart. CDI: PIC voluntarily discarded items.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a container of strawberries being stored in reach in cooler in which some strawberries contained organic growth. CDI: PIC discarded strawberries.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of cut watermelon and cut cantaloupe being held in reach in cooler missing date marks. PIC stated items were cut last night. CDI: PIC date marked items.

5-205.15 Maintain a plumbing system in good repair. Observed handle missing for valve at 3 compartment sink. Staff attached a set of vice grips where handle should be to turn valve on and off. PIC stated a service request has been submitted to replace missing handle.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed a medium amount of clean plastic buckets and metal pans in sanitizer drain board w/ food residue and build-up.-CDI-PIC relocated items to wash compartment; Items w/r/s/. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 the top surface of the prep table where office supplies are stored and the rest of the surface that surrounds the cutting boards and the interior/exterior of the prep table doors & gaskets soiled w/ food residue and build-up/in need of more frequent cleaning. Observed the interior floor of the 2-door stand-in reach-cooler soiled w/ food buildup; interior floor in need of more frequent cleaning.

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 wall behind prep table soiled w/food residue/build-up and in need of more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several bean dips stored in a mobile merchandiser display case with temperatures above 41F that had been stored in the case overnight.-CDI-PIC was educated and food items 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed a variety of TCS food items with no date mark that were prepared yesterday in the 2-door reach-in cooler.-CDI-PIC was educated and all food items were properly dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 Single Service and Single use items stored under prep table without original packaging and not inverted, being stored next to office supplies and other possible contaminates.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No CFSM present at the time of the inspection .

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. Observed box of equipment with mold like growth stored on shelving with fruit and cheeses. CDI - Item was removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several watermelon cold held between 49-51 degrees F on salad bar and sitting on ice in prep room from previous day. CDI, watermelon voluntarily discarded. 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 .

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: http://meck.co/FoodSafety 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 a container of watermelon cooling in reach in cooler while tightly covered in plastic wrap. CDI-PIc removed plastic wrap to allow for proper air flow.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in salad bar such as cut melon, rainbow pasta, macaroni salad, fresh salad mix, cottage cheese, and tortellini out of cold holding temperature. Items were observed to be over full as well as the salad bar coolers internal temperature read 46F to the right of both coolers. Some items were placed in the salad bar this morning around 11am and other items remained in cooler over night. CDI-PIC voluntarily discarded all out of temp TCS items. VR-A verification visit will be conducted within 3 days to verify that items in salad bar cooler are maintaining 41F or below and the internal temperature is below 41F

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed an inoperable probe thermometer. CDI-PIC replaced inoperable thermometer with working calibrated thermometer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two containers of Mexican bean dip in grab-n-go case and two pans of cantaloupe in salad bar maintaining temperatures above 41F. See chart above. CDI - PIC unsure of how long the Mexican bean dip was out of temperature, therefore items voluntarily discarded. The cantaloupes were set out at salad bar an hour and half prior, therefore items sent to WIC for cooling.

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 a food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed garbage can blocking handwashing sink. CDI, garbage can relocated to provide access to handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature at 45 degrees F in walk in cooler. Observed all TCS foods in unit held between 44-45 degrees F. See temperature observations above. TCS foods transferred to dairy walk in cooler while on-site. Observed prepared items such as spinach dip and noodles held in display cases over 41 degrees F. CDI, spinach dip voluntarily discarded by PIC. Effective January 1st, 2019 all TCS shall be held at 41 degrees F and below. Per guidance from State, no points deducted on first inspection under new cold hold requirements. Visit to be made to ensure calibration and long term compliance of walk in cooler. CDI by instruction.

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 and other food items prepared today and placed in display case for consumer self service. CDI, foods transferred to dairy cooler to rapidly cool.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed 1 thermometer not accurate to within + or - 2 degrees F. CDI, thermometer voluntarily discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of crouton stored on shelving less than 6 inches from the ground. Ensure all foods stored at least 6 inches above ground.

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 45F. -P - Observed several cut watermelon packaged in shipping carts in walk in cooler and watermelon was between 50-55 degrees F. Observed watermelon tightly covered in plastic wrap and in tightly covered plastic containers. Observed 2 pans of cut melon prepared at approximately 5am held on display area between 53-56 degrees F. CDI, operator voluntarily discarded watermelon and melon prepared over 4 hours previously. Proper cooling methods discussed with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several containers of cut leafy greens including spring mix, lettuce and spinach held on display unit between 48-55 degrees F. Observed buffalo chickeen salad overstacked at 51 degrees F. CDI, PIC stated foods recently placed on unit and relocated to rapidly cool. TPHC discussed with PIC. Handout provided.

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 sheet pans at display case for self service prepared at approximately 5am according to staff and between 53-56 degrees F. Observed watermelon tightly covered in plastic wrap the night before in cart and watermelon in tightly covered containers from night before. See temperature observations above. CDI, melon and watermelon voluntarily discarded by PIC.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf - Observed small diameter probe thermometer not taking temperature and possibly low on battery. CDI, new thermometer provided on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta salad and chicken overstacked in pans on salad bar with top portion reading 47-48F and bottom reading 42F. CDI: Top portion of product voluntarily discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut watermelon on ice reading 53F. Product placed out on display at 5am. CDI - Item discarded. // Observed cut melons stored on speed rack reading 62F. Melons left sitting out in cold room for extended period of time causing temperatures to rise. Discontinue leaving melons out as product should be maintained at 45F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed cut watermelon 53F, cantelope 53F, honey dew melon 54F on salad bar. CDI-replaced

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut melons on salad bar as warm as 49F. CDI - Pulled to walk in cooler to cool down.

General Comment 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 while tightly lidded.

2-301.14 Wash hands before donning gloves and between gloves uses.-P. Observed one employee put on gloves when the inspection started without washing their hands. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed all trays containing melons on the salad bar were as warm as 49F. CDI - trays were removed to the walk-in to cool. It is suggested to not overfill the salad bar.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness Ensure in use sanitizing solutions are celan to sight and at appropriate concentrations at all times.Observed bottle of sanitizer at 50-100 ppm. CDI- discarded