HARRIS TEETER #472 PRODUCE

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 dust buildup on vent fans of cold room. Increased and more thorough cleaning frequency recommended. -0-

6-501.16 Store mops for air drying after use. Observed damp mop head stored in mop sink. Ensure to hang for air drying after use. 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 some walls in need of cleaning, such as near 3-comp sink and handsink. Observed caulking at 3-comp sink with dark buildup. Increased and more thorough cleaning frequency recommended. -0.5-

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 two (2) stacks of single service articles (catering tray lids) with exposed food contact surfaces. CDI - EHS inverted tray lids to prevent potential contamination.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at faucet of three compartment sink. Service as needed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed spray bottle of chemical stored on prep table with open containers of food. Do not store chemicals on food prep tables. - CDI - PIC removed spray bottle from prep table.

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 throughout prep area. Clean and increase cleaning frequency to maintain clean.

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 bean dip cooling in salad bar grab and go space with tight lids. CDI- PIC moved the containers of bean dip into the WIC then WIF uncovered for rapid cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 caulking at 3 comp sink with black and pink buildup. Clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed quat sanitizer concentrations greater than 400ppm at three compartment sink. - CDI - PIC emptied half of sanitizer bay and refilled with plain water to dilute sanitizer to correct concentration between 200-400ppm. PIC agreed to use this method to mix sanitizer until sanitizer dispenser can be repaired. PIC placed work order to correct concentration of sanitizer coming out of dispenser directly. Follow up visit required. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 while covered in grab-n-go unit. Per PIC, cantaloupe was cut around noon and product still temped at 50F at almost 3PM. - CDI - PIC moved cantaloupe to walk-in freezer to quickly cool. Ensure cut melons are cooled to 41F or below prior to being placed in grab-n-go units. EHS observed cantaloupe meet required cooling parameters. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on pans. CDI PIC moved to 3 comp sink. Employee w/r/s pans. 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 .

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 produce on the floor.CDI PIC moved boxes to self.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. observed utensils laying in cooling food for salad bar. CDI PIC moved utensils so handles will not touch food.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 long metal pans in storage that had food debris on the underside from being stored where debris would fall from prepping. EHS recommended cleaning and being aware of where prepping food debris would be falling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one heavily scarred cutting board. All other cutting boards had been resurfaced since last inspection. REPEAT.

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 debris around heat sealer. Observed debris on underside of metal pans. Needs to be cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no one on site is a CFPM.

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 cantaloupe, honeydew, and other food items cooling at salad bar cooler. CDI- Food was relocated to WIC to cool and left uncovered. PIC and EHS discussed proper cooling methods for food prepped in the morning that is to be placed on the bar.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting board. Needs to be resurfaced.

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 debris build up around heat sealer. Needs cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed dust and debris on metal pans stored as clean. CDI - PIC stated the utensils and pans were not in use and kept as extras. Pans and utensils were moved to be cleaned.

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 mixed fruit containing cantaloupe and honeydew at 45. CDI - fruit was removed to be cooled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an opened can of soda on prep surface. CDI - Soda was discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on boxes of juices sitting out on prep surface.

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 cut watermelon not meeting cooling parameters. Product prepared @10:15am. See temp chart and violation #31 for details. CDI: Education provided, product vented and product began cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F on salad bar. Products with various prep dates. PIC stated process is as follows- items are prepped, carted, put in walk-in to cool, placed on salad bar, pulled @2pm, placed back into walk-in for cold holding, placed on salad bar @4pm, then placed back into walk-in for third time to cold hold overnight. EHS recommended ensuring unit is maintaining cold holding temps and that proper cooling is taking place. CDI: Education provided and food employee moved TCS products back to cooler for rapid cooling.

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 walk-in cooler in covered plastic containers stacked 3-4 deep. Product allowed to cool for 25 min but did not drop in temperature. CDI: Education provided, PIC vented product and product began cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in the walk in cooler with dust debris. Cleaning needed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut water melon on display sitting in ice bath at 50 degrees. Observed cut water melon on salad bar at 46 degrees. Appears in both cases watermelon had just been prepped/cut and placed in cold holding before being chilled to 41 or below. CDI- Watermelon moved to walk in cooler, observed chilled to 41 by end of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler fan covers, ceiling near fans, and prep area fan covers needing cleaning of dust build up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirty non used produce baskets stored on clean dish rack above clean dishes, needing to be kept clean or removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers in produce prep area with some dust build up.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the 3 comp sink sanitizer dispensing at 50ppm. Observed sanitizer in spray bottle at 50ppm. VR- PIC to have the dispenser checked for servicing and temporarily manually prepare sanitizer at 200ppm quat, as the manufacturer specifies. A return visit will be made within 10 days to ensure correction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one sliced watermelon stored on ice in the aisle of the produce section at 47F. This one slice was stored not fully submerged in the ice and was placed into the ice less than 2 hours prior to arrival. The product was fully submerged into the ice to allow for proper temperature control. All other products measured at proper temperatures.

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 the rolling rack cart, cover and trays used to trasport pans of salad bar items. Observed minor dried debris on the splash guard near the food prep sink and on the drain board of the prep sink.

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 in produce department. CDI PIC provided thermometer.

6-303.11 Intensity-Lighting - C. Observed several bulbs above prep areas out.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a light cover missing endcaps and observed one light cover that was melted and no longer intact.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed gnats in the facility.

Protect food from contamination sources not specifically noted by code. Observed yellow jacket traps with liquid and gnats inside stored over potatoes today. Traps discarded today to correct.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed a leaking dumpster today- repair or replace.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one light over produce that was missing an endcap today to keep in entirely enclosed.

Observed salad condiments such as bacon bits and sunflower seeds uncovered and offered for self service on the salad bar today. keep these covered to protect from contamination- covered with wrap today to correct.3-306.13

Observed the thermometer reading <30F in ice water today. Calibrated onsite to correct. Keep this calibrated within 1F of actual temperature.4-502.11

Dust vents throughout the product dept.6-304.11

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

4-502.11 (B) Good Repair and CalibrationKeep thermometer calibrated. Observed stem thermometer reading <30F today in ice water. Corrected by PIC today.

3-305.11 Food Storage-Preventing Contamination from the PremisesKeep foods stored 6" off of the floor. Observed onions that had slipped off a rack onto the floor. Picked up during inspection.

4-602.13 Nonfood Contact SurfacesClean WIC gasket and the carrot tray on the display line- soiled today.