HARRIS TEETER #268 PRODUCE

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. Observed single use tray boxes stored on floor. -CDI- PIC relocated items. -0-

6-501.16 Store mops for air drying after use. Observed damp mop stored in mop sink. 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 missing ceiling tile and one ceiling tile not properly in place. Replace. -0.5-

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 food residue and debris buildup on plastic liners on shelving in WIC and bottom of upright refrigerator. Increase cleaning frequency to prevent accumulation. - 0.5 - REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf - Observed no paper towels at handsink next to three compartment sink upon EHS arrival. - CDI - PIC stocked paper towels.

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 food residue and debris buildup on plastic liners on shelving in WIC. Clean and increase cleaning frequency to maintain clean.

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 damaged wall tiles underneath vegetable prep sink and on right side of entrance to prep area. Repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt parfait and cut cantaloupe above 41F, see temperature chart. Grab and go case went into defrost cycle at 7:20am and went up to 45F. CDI- PIC moved all yogurt parfaits and cantaloupe to WIC to 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut canteloupe inside of customer self service at a temperature of 45F. Melon was cut around 7am. Melon was moved to quickly cool in walk in unit during the inspection. 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 cantaloupe cooling in customer self-service case. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F). Repeat 1.0

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 parfait cups cooling in customer self-service case. Product prepared 10:20am. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F).

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several large items (pallets, boxes) stored directly in front of handsink near ice machine in produce department, restricting access. CDI- items moved, access cleared to handsink during inspection. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bus tubs wet stacked at sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility with multiple “HOUSEHOLD USE ONLY” crock pots, PIC stated they occasionally use to heat chocolate for chocolate covered strawberries. Ensure this equipment is commercially approved.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large black pallets stored directly in front of handsink in produce department, near ice machine. Black pallets were restricting handsink access. CDI- black pallets moved, no longer blocking handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink with no paper towels stocked. CDI- PIC provided during inspection and left at handsink area.

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 iceberg lettuce stored on the ground in the produce walk in cooler.

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. Observed plastic containers used to package fruit trays stored on the ground in dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cut melons holding at 48F in walk in cooler. Ambient temperature in walk in cooler is around 45F. All melons were cut around 6:30am this morning and had been out of temperature for more than 4 hours. Approximately 25 quartered melons and 10 packages of cut cantaloupe were voluntarily discarded during inspection. PIC stated that a refrigeration repairman would be out sometime today to look at the walk in and adjust the temperature. Facility will limit the amount of melons cut until unit is fixed, will cool down processed melon in the walk in freezer to 41F or below before bringing out to customer grab and go reach in unit. VR by 8-23-21 to ensure walk in is holding cut melon at proper temperature.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed female employee working with produce without a hairnet during inspection. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs wet stacked on clean side of 3 comp sink in produce 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. Observed watermelon cooling in the display case at 50F. CDI. PIC indicated that they were cut about an hour ago and took it to the cooler. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to wear one when working with food.

7-201.11 Store toxic materials to avoid contamination. -P. Observed chemicals sanitizer stored directly on the prep table while working with food. CDI. PIC removed.

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 salads cooling in the WI in a tightly covered covered container. CDI. PIC removed the covers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover. Employee wore one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon wrapped and displayed on ice above 45F due to ice not surrounding some of the product. CDI-ice refilled around melon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items holding above 45F in small two door cooler inside of prep area. Ambient air temperature reading close to 50F. Lowest temperature observed on lollipop thermometer at 46.9F. PIC stated some items were held overnight in cooler and others just recently prepped and placed into cooler. Temperature of unit was not checked this morning. CDI-items held in unit overnight voluntarily discarded, other items recently prepped were placed into walk in cooler.

4-501.11 Maintain equipment in good repair. Observed small two door cooler not holding proper temperature. PIC stated unit will not be used until repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on top of packer machine.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on fan covers and chemical bottles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment throughout including handsink and fan covers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad bar items stored inside walk in cooler right beside swinging doors and hovering around 45F-47F. Air temperature gauge on walk in cooler measuring at 43F. REPEAT from previous inspection. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed salad bar items holding above 45F in at entrance of walk in cooler due to door being constantly opened because of a store remodel in deli area. PIC stated temperatures were taken of items during a line check an hour prior and were holding below 45F. Items held deeper in cooler were under 45F. CDI-all products moved to colder space in walk in.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled employee gatorade stored on shelf next to canola & olive oil and above pre-made salads in the walk-in cooler. CDI - drink discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried food and sticker residue remaining on metal pans. Observed slime build-up on shelf at wet rack @ turnip green and kale section. CDI - pans removed from shelf to be cleaned and cleaning in process for wet rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee drink stored on prep surface when entering kitchen. CDI - drink discarded.

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 underside shelf of produce wet rack. (being cleaned during inspection)

3-602.11 Ensure foods packaged in a food establishment and displayed for customer self service are properly labeled. Observed packaged items including cantaloupe, artichoke dip, etc not properly labeled. Missing address where packaged on label. Facility only has store number present. Facility will notify corporate again to address labeling deficiencies.

2-402.11 Food handlers shall wear hair restraints. Observed food handlers not wearing hair restraint while assembling vegetable trays.

3-602.11 Food Labels. Observed packaged items in case out front for customer self service not meeting proper labeling requirements. Observed only store number present on these items. Need to add at least the city & state on package to meet proper labeling requirements. CDI, spoke with Jeff Hawley about this issue & he is working on addressing this to meet compliance or points will be deducted on following inspection.

6-101.11 Surface Characteristics-Indoor Areas. Need to clean the debris from the floors in the produce department & walk-in cooler.