HARRIS TEETER #11 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all the fruit cups in the grab n go case above 41F. Label showed they were pack today around 11:30 am. CDI PIC pulled them off the floor and put in the WIC to cool down quickly. 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 cut watermelon bowls and cut quarters in the WIC cooling since 10:30 wrapped and with lids closed . EHS advised the PIC to allow the cut watermelon to cool down before closing the lids of the bowls or wrapping the quarters with clear wrap. CDI PIC opened the lids and removed wrap to allow to air to flow around the produce to remove the heat. 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 .

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. Observe the cover of wrapping pad in bad repair (ripped and bent).

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) Observed one (1) container of cut cantaloupe with date mark of 11/12 - 11/17 at grab n go cooler. Per conversation with PIC, cantaloupe was likely misdated with improperly printed date label. All other TCS foods were properly date marked and held for less than seven days. CDI - PIC voluntarily disposed of out of date TCS food item. 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 .

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 six (6) pans of TCS foods (bean salad, black bean mix, pasta salad) at salad bar with temperatures ranging from 46F to 49F. EHS observed food items placed at salad bar at the start of inspection. Ambient temperature of cold holding equipment was 40F and below. Per conversation with PIC and staff, portions of TCS foods above 41F were prepared at ambient temperature and placed at salad bar without first effectively cooling. CDI - Department employees removed TCS foods above 41F from salad bar and rotated to WIC for effective cooling at PIC request. EHS provided ambient cooling chart to PIC. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee in production room with no effective hair restraint and two (2) employee with watches/wristbands on engaged in food production (produce washing, food fruit cutting, etc.) at start of inspection. CDI - Employees donned hair restraints and removed jewelry over course of inspection without verbal correction from EHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately ten (10) recently sanitized metal pans on clean 3 compartment drain board stacked while wet. CDI - EHS and PIC separated clean utensils to allow for proper air drying.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) employee returning to department washing hands for proper amount of time; however employee turned of faucet barehanded. All other hand washing observed throughout inspection was correct. CDI - EHS intervened with employee and observed effective corrective handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three (3) packages of bean dip held in mobile cooler above 41F. All other items in mobile cooler were observed at proper temperature. CDI - PIC voluntarily removed and disposed of out of temperature food. 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 two (2) pans of recently cut produce (watermelon, cantaloupe) at salad bar above 41F. Per conversation with PIC, items were cut in produce department and rotated to point of sale without cooling fully. CDI - Trays were rotated to WIC for corrective cooling. EHS provided ambient temperature cooling chart to PIC to be placed in department. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed two (2) previously opened single serving water bottles stored on sales rack above discount packages of nonTCS produce. CDI - Bottles were rotated below food being displayed for resale.

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 TCS items on salad bar such as chickpeas, egg salad, macaroni salad, and blue cheese dressing out of cold holding temperature (see temperature chart). PIC stated items could’ve gone out of temperature during transfer from WIC on carts to sitting out while placing into salad bar, items were placed in at 10:30am. CDI-All items were placed into walk in freezer to rapidly cool. -REPEAT VIOLATION-

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 TCS items on salad bar such as cut cantaloupe, cut watermelon, cut honeydew melon and rice pudding out of cold holding temperature. PIC stated items could’ve gone out of temperature during transfer from WIC on carts to sitting out while placing into salad bar. CDI-All items were placed back into walk in cooler to rapidly cool

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf.Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap in dispenser at front handsink. CDI- PIC replaced soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed all salad bar items maintaining temperatures between 43F-46F and have been sitting at the salad bar for over 4 hours. Also observed all packaged sliced watermelon in grab-n-go fridge above 41F. Food employee stated that they prep all items, cool them down in WIC, and set them out in salad bar or in grab-n-go fridge, but they don't take temperatures of the items every time. CDI - All TCS foods in salad bar were voluntarily discarded. PIC was advised on putting items on TPHC once replenished until unit is maintaining temperatures properly. Watermelon was moved to WIC and put on ice for cooling. Verification to be done by 8/24/19 to check on unit. As of January 1, 2019, all cold TCS foods must maintain 41F or below. This is the first inspection of the year for Produce.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on the interior walls of the ice machine. Cleaning needed and cleaning frequency increased. PIC (Person in charge) stated ice machine would be emptied and cleaned today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one package of bean dip in the grab n go cooler holding above 45F and several salad bar items holding above 45F. See temperature chart. Ensure all TCS foods are maintained at 45F or below while in cold holding. CDI (Corrected during inspection)- Other items on the salad bar were between 43F - 45F. Employee stated all items had their temperature taken before placing on salad bar and were below 41F. PIC is contacting repair person to see if there is a problem with the unit. Temperatures will be monitored until repair person arrives to ensure TCS foods are maintained at 45F or below. As of January 1, 2019 all TCS foods in cold holding must be maintained at 41F or below.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed food debris build up on equipment and shelves. Increase cleaning frequency.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF If PHF is held between 41-45 degrees in a refrigeration unit product can only be held for 4 days. Observed 3 spinach dips cold holding above 41 degrees and dated for 2/23. CDI Product was discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing watches. Make sure food employees remove all jewelry before beginning work around food to prevent contamination and ensure good hand washing.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed produce employee wearing gloves while sweeping floor and handling trash. Food employee stopped sweeping and proceeded to move to processing of non PHF foods. CDI Spoke to PIC regarding glove change and ensuring that gloves are single use; also once contaminated they should be discarded before moving to another task.

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 that was prepared and still cooling placed in reach in unit and tightly wrapped in plastic reading above 45 degrees. CDI Watermelons move to walk in cooler for rapid cool down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking from last night. Make sure to spread out so equipment/utensils can air dry and sanitizer work effectively.

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 food employee not drying their hands as well as not using a protective barrier to turn off the faucet. CDI Informed food employee correct hand washing procedure. Was required to rewash hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee coming out of walk in cooler and proceed to don gloves. CDI Informed PIC correct procedure before donning gloves. Food employee rewashed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottles reading less than 50 ppm for quat ammonium. CDI Bottles dumped and replaced to 200 ppm per manufacturer labels. Make sure to make sanitizer each day.

34-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Did not observe a air thermometer in case holding spinach dip and bean caviar etc. Make sure to place a air thermometer in the unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of spinach and lettuce sitting on trash can. CDI Items were moved. Make sure to store food in a clean, dry location.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee cutting cantaloupe with only one cutting glove in place and no disposable glove. CDI - PIC stopped employee while cutting away the rind and instructed employee to put on disposable glove while cutting. -1.5-

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 tightly wrapped cantaloupe cut at room temp of 59F cooling in the walk in at 58F. CDI - Wrapping vented to facilitate cold air flow. -1- REPEAT

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in restrooms shall be made of a nonabsorbent material. Observed absorbent ceiling tiles in the employee restrooms. Replace with nonabsorbent ceiling tiles. -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 corn, cabbage, tomatoes and cucumbers, kale, lettuce wedge, spinach, mix lettuce, watermelon that was cooling at salad bar and over stacked in containers above chill line. CDI items moved to walk in to bring down temps. Suggest facility temp all TCS food items before placing them out for service.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Observed no one wearing hair restraints while working with food in back area. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches and bracelets while working with food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Kale salad at 50 degrees and spinach salad at 49 degrees both CDI taken back to cooler to recool.

General Comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. One employee drink with screw top lid stored on top of box of produce in walk in cooler. CDI - Drink discarded. Use cups with a lid and straw for employee drinks.

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 honeydew melon wrapped for display and still cooling. CDI - Product was unwrapped and placed in walk in cooler to bring down temperature.

6-301.12 Hand Drying Provision - PF. 6-301.12 Restroom used by employees shall have hand drying provisions available at all times. Observed the paper towel dispenser in the ladies restroom jammed. CDI Paper towel dispenser was repaired.

3-501.16 Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at temperature of 45F or less. Observed the following food items on the food prep counter at temperatures above 45F: boiled eggs (58F) and container of lettuce for salad bar (48F). Observed a pan of lettuce and tomato and a pan of spinach (on the salad bar) with temperatures above 45F. CDI All out of temperature items were returned to the walk in cooler for proper cooling. Also instructed produce employees to prep food items in small batches to prevent sitting on counter top for long periods of time.

3-302.15 Washing Fruits and Vegetables shall be performed in sinks designated for food preparation. After discussion regarding how was ready to eat fruit prepared, produce employee stated both food prep and dish washing sinks were used to clean fruits. This was clarified with the PIC to make sure food workers know to use only the food preparation area for this task.

Provide properly calibrated thin probe thermometer available for checking thin foods such as cut lettuce. Observed no thin probe thermometer, CDI.