HARRIS TEETER #258 PRODUCE

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 fruit salad bowls cooling in grab-n-go cooler. The fruit salad was at 51F. CDI - PIC moved items to walk-in cooler to continue cooling. REPEAT

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. Observed facility storing food for salad bar in open #10 metal cans. CDI PIC moved food to containers.

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 fruit cooling in grab-n-go unit. The only refrigeration units approved for cooling include the walk-in cooler or walk-in freezer. - CDI - PIC moved items to walk-in cooler 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. - REPEATS - Observed and walls in need of cleaning near three compartment sink and hand sink. Clean and increase cleaning frequency to maintain clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed multiple dishes stored clean with visible food residue present while drying on drainboard of 3 compartment sink. - CDI - PIC moved dishes to wash bay of 3 compartment sink to be cleaned again properly. 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 .

4-501.11 Maintain equipment in good repair. - Observed rusted shelving in WIC. Replace.

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 floors and walls in need of cleaning in WIC. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various cut leafy greens and cut melons holding above 41F on salad bar (see temperature chart). Per PIC, cut fruits were maintained in the WIC overnight. PIC also stated cut leafy greens were prepackaged and opened this morning from produce customer grab-n-go. Also observed honeydew holding at 48F on prep table around 9:15AM. Per PIC, honeydew was removed from the WIC around 6AM for prep purposes. - CDI - PIC voluntarily discarded cut melons and moved cut leafy greens to WIC to quickly cool. PIC moved honeydew to WIF to quickly cool. - NOTE: Risk control plan may be implemented at next routine inspection if cold holding violations persist. 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 - Observed cut watermelon cooling in RIC while tightly wrapped. Watermelon temped at 56F after being in cooler for more than 2 hours. Utilize WIC or WIF for cooling purposes. - CDI - PIC moved watermelon to WIC to quickly cool. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Employee used broom and then continued handling grapes without washing hands. CDI - Employee educated on when to wash hands and he did so. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink. CDI - PIC put soap in dispenser.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee used gloved hands to handle broom and then used same pair of gloves to handle grapes. CDI - Employee educated and he discarded gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Couscous, bean salad, Texas caviar, egg salad and pasta salad at salad bar measured 44-45F. TCS foods in cold holding shall measure 41F or less. CDI - Items moved to walk-in cooler to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.15 Maintain a plumbing system in good repair. Leak present underneath 3-compartment sink. Repair leak. 0 pts.

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. Clean walls around hand washing sink. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of ham measured 48F at salad bar. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded ham. 0 pts. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Containers of precooked mushrooms, imitation crab, and roasted red peppers were missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with date opened, and then used or discarded within 7 days of opening. CDI - PIC placed date labels on items. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of glass cleaner observed on cutting board. Do not store toxic chemicals on food preparation surfaces. CDI - PIC removed spray bottle. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Box of disposable containers stored on floor in front of hand washing sink. Single-use and single-service articles must be stored at least 6 inches off the floor. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked. CDI- Carts and trash can removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dishes soiled on the clean side of the dish pit. CDI- Items taken back to be washed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish storage area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. Asked PIC about health policy. PIC could not find the health policy or verbalize signs/ symptoms and illnesses. CDI- EHS left a copy of the health policy.

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 chick peas, tuna salad and melon cooling at a rate of .01. CDI- Items placed in the walk in freezer for rapid cooling

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon and cantaloupe in the walk in cooler holding above 41F. CDI- Items were beyond time/ temp parameters and were discarded.

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 and cantaloupe tightly wrapped in saran wrap before being cooled to 41F. Spoke to PIC about cooling methods. PIC stated they cut the fruit portioned and wrap it, then place in the walk in cooler. CDI- Items discarded and proper cooling methods reviewed with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad, chicken salad, seafood salad, roasted corn and rainbow salad in WIC cold holding at temperatures greater than 41F for more than 4 hours. Ambient in WIC was measured at 41-45F throughout the unit. CDI-PIC voluntarily discarded all products. PIC created a service order to repair and showed form to EHS. Maintenance arrived during inspection but not corrected during inspection. See #31.

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 PIC stated cut leafy greens at salad bar are discarded after each service period (11-2 and 4-7). PIC stated all other TCS foods at salad bar are kept at 41F or below and moved to walk-in cooler in-between service (held at 41F or below)PIC was unable to produce written procedures for TPHC at salad bar for those two items. Due to walk-in cooler being down EHS and PIC agreed that TPHC will be used for the TCS foods placed at salad bar until the walk-in cooler issue is corrected (see violation #20). EHS provided PIC with TPHC form and had PIC complete it.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf The produce area only has one walk-in cooler that does not appear to be operating properly with an ambient temperature ranging from 41-45F. Service order requested by PIC. Produce needs this unit to work properly so that they can function correctly under their current permit. PIC and EHS agreed that they will not store any TCS foods in walk-in cooler until unit is fixed. VR no later than 5/28/2021 to verify walk-in cooler is working properly.

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. Observed cantalope cooling in a large tightly covered pan. CDI- PIC uncovered and placed in WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sliced watermelon stored in floor display ice > 45F. REPEAT VIOLATION CDI- voluntarily discarded by PIC (>4hrs). observed ham, chicken, deli salads in walk-in cooler stored > 41F, but < 45F today. CDI- discussed 41F cold holding with PIC. Food items were cooling at acceptable rate in 38F cooler.

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 multiple deli food items stored on speed rack in walk-in tightly wrapped and stacked in layers. CDI- food items were from ambient cooling and were held out during prep. Use proper cooling methods to cool food back down. food items seperated and uncovered during cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed sliced melons in display cooler on ice stored > 45F. CDI by voluntary discard by PIC. PIC to make adjustments to storing products to maintain < 45F.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf observed food thermometer out of calibration by 12 degrees F. CDI - calibrated.

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 debris build up underneath the produce display wet racks. Advised to clean more often.

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 chicken cooling tightly covered in walk in cooler. CDI- Vent provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up in between two areas where the produce shelving meet. These areas were pointed out to the store manager and produce employee to have cleaned.

3-501.15 Use proper methods for cooling TCS foods. Observed watermelon and cantaloupe > 45F cooling at salad bar. Discussed cooling items down first in walk-in cooler at 45F/below then placing at salad bar. Also discussed stirring products frequently and not stacking so high in pans. CDI, items pulled from salad bar and placed in walk-in cooler to properly cool down.

4-602.13 Nonfood Contact Surfaces maintained clean -C. Observed back of produce case above shelving at customer area with build-up.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed dried vegetable debris on several plastic food containers. Observed dried food debris on a plastic food container being used to wash produce. All were removed to be re-washed.

4-602.13 Nonfood Contact SurfacesAll non food contact surfaces must be maintained clean. Observed build up the back of the produce shelving. REPEAT