HARRIS TEETER #317 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 containers of sliced watermelon and sliced cantaloupe being held in grab and go cooler and to go cups of mixed fruit to include cut cantaloupe being held in end cap unit all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT. EHS notified PIC this is the third consecutive cold holding violation and future repeat of cold holding could result in implementing a risk control plan.

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 honeydew and cut watermelon being held in grab and go case, containers of cut cantaloupe being held in an end cap unit and cut honeydew being held in a mobile grab and go cooler all being held above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

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 half of a watermelon being held in walk in cooler and several watermelons sliced in quarters being held in end cap grab and go cooler all above 41F. See temp chart. CDI: PIC voluntarily discarded all items. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in grab-n-go display case #2 ( bottom shelf) cut cantaloupe in large plastic bowl like to go containers w/ temperatures above 41F kept overnight ( see temp chart) prepared 3/16 and 3/17; bowls in well were under 41F and bowls that were stacked 2 and 3 high were the ones affected w/ temps above 41F.-CDI- PIC voluntarily discarded food items. Visit in 3 days 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 .

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 to go containers inside a metal cabinet not in use and out of original packaging; mild contamination of food debris and build-up due to interior bottom of the cabinet in which to go containers are stacked within was mildly soiled and cabinet sliding doors were observed open to the prep area debris. -CDI-PIC voluntarily discarded soiled to go containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 2 large pans of cut watermelon in walk in above 41F from yesterday. Watermelon 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 Observed 1 container of cut cantaloupe and 4 containers of cut watermelon cooling in customer grab and go cooler. PIC stated melon had been cut by a food employee within 2 hours and placed into the cold unit. CDI-PIC removed items and placed into walk in freezer to rapidly 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 .

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 TCS foods in walk in cooler prepared for the salad bar not meeting the minimum cooling rate. Items were observed covered preventing air flow to the TCS foods in cooling. Items were prepared less than an hour prior and still has a little over 3 hours to quickly cool TCS foods. CDI-PIC moved items to freezer for rapid cooling. -REPEAT VIOLATION-

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed TCS items cooling in walk in cooler covered with tightly fitting lids or with a large mesh casing over items in cooling preventing air flow. CDI-PIC removed large mesh casing and removed lids from TCS items for rapid air flow.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut watermelon in the WIC that was above 41F. Watermelon was cut earlier in the morning and did not reach the correct temperature within 4 hours. CDI-watermelon was discarded. WIC seemed to not be holding temperature as well. VR will be done by 07-23-2021.

4-501.11 Maintain equipment in good repair. Observed WIC for produce to not hold temperature. PIC has called a repair man out to look at the cooler. VR will be done by 07-23-2021. Cut produce will be put into the the freezer to cool down and then held on ice while they are on display for customers.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer present at facility. Old thermometer broke. VR to be done by 2/13/21. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 3 containers of Mexican bean dip on ice in the back row maintaining temperatures above 41F. The bean dips in the front two rows were maintaining proper temperatures, but back row did not have enough ice. CDI - Items in the back row voluntarily discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken and feta cheese in WIC dated for 10 days (10/30-11/8) and chickpeas dated for 9 days (11/2-11/10). CDI - Labels corrected.

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 cut cantaloupe and cut honeydew on free sample stand on TPHC. PIC was able to provide written procedures, but there were no time stamps indicating when items were taken out of temperature control and when they will be discarded. CDI - Time stamps were placed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon cold held above 41 degrees F. See temperature observations above. CDi, melon relocated to rapidly cool. Repeat. TPHC use discussed with operator.

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 recently prepared foods cooling in covered containers in walk in cooler. See temperature observations above. CDI, lids partially removed to vent and facilitate heat transfer. Repeat.

2-402.11 Effectiveness-Hair Restraints - C - Observed food handler not wearing a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed food employee wearing a watch while handling food

6-301.12 Hand Drying Provision - PF - Observed disposable towels missing from dispenser at hand washing sink. CDI, disposable towels supplied.

3-501.16(A)(2) Maintain TCS fods in cold holding at 45F or less. -P - Observed spring mix, lettuce and spinach overstacked at salad bar above 45 degrees F. Cdi, leafy greens relocated to walk in unit to rapidly cool. - Observed pepperoni and cheeses cooling in tightly covered containers in walk in unit. CDI, covers removed from containers to rapidly cool and facilitate heat transfer.

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 chicken and pepperoni with correct prep date but had discard date of 11/15/18, exceeding 7 day parameter. CDI, labels corrected on site.

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 recently prepared foods placed back in walk in unit to cool above 45 degrees F. CDI, covers removed to facilitate heat transfer and rapidly cool.

2-402.11 Effectiveness-Hair Restraints - C - Observed food handler not wearing a hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed food employee wearing a watch while handling food.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. They are no longer easily cleanable. Have resurfaced/replaced.

4-501.17 Warewashing Equipment, Cleaning Agents - PF Observed employee not properly using the dish soap when washing, rinsing and sanitizing equipment. The employee was storing the equipment not submerged in the dish soap solution, then being rinsed with the spray nozzle and then scrubbed with a scrub brush. CDI-Stopped the employee and instructed to fill the wash basin with the dish solution and properly wash equipment before rinsing and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on the outside of the grey ice bin, and cleaning needed to the storage unit underneath the salad bar. Have cleaned.

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 flooring near the drains. Have repaired/painted/patched. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the several containers stacked together. CDI-The containers were brought back to the 3-compartment sink for cleaning and sanitizing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet on the clean equipment rack. CDI-The pans were sent to the 3-compartment 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 painting needed to the floor near the floor drain. Have repaired.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. Have resurfaced or replaced. REPEAT.

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 floor in need of repair near the floor drain and upon entrance to the kitchen. Have repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage counter. Fully allow equipment to air dry prior to stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep groves in the cutting boards today. Have replaced or shaved down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the fan covers in the walk in cooler. Have cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents, tracks in display case, and soup area soiled with debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several salad bar pans in clean dish area with food debris left on inside. CDI PIC removed to be rewashed,. - 0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Kale Salad on salad bar at 50 degrees CDI removed to walkin to rapidly cool. Remeasured at end on inspection and Kale salad was at 47 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut melon displayed packaged in ice. Slices were below 45F near the ice but in the 48F-51F range furthest from the ice. CDI - produce manager embedded more into ice.

4-302.12 Food Temperature Measuring Devices. Provide an appropriate thin diameter probe thermometer for measuring the temperatures of thin foods such as cut leafy greens. Observed the produce department had a calibrated thermometer but not one with a thin probe. CDI by instruction. The adjacent deli has a thin probe than can be used until the one that had been ordered (according to the PIC) arrives.