HARRIS TEETER #474 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F in consumer grab and go and merchandising coolers. Refer to temperature chart. Observed ambient air of coolers at 40F. -CDI- PIC voluntarily discarded items. **3-DAY VERIFICATION REQUIRED BY 8/20/26** **FACILITY TO NOT USE UNITS UNTIL REPAIRS ARE MADE.** **ALTHOUGH AMBIENT AIR IS SHOWING BELOW 41F, UNITS NOT PROPERLY MAINTAINING TEMPERATURES.** 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 .

6-501.16 Store mops for air drying after use. Observed damp mop heads stored in mop sink. Ensure items are air dried. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in consumer grab and go area (merchandising cooler) closest to store entrance and one item in WIC above 41F. Refer to temperature chart. Observed ambient air of grab and unit at 41F, however, verification required due to no items maintaining temperature. -CDI- PIC voluntarily discarded items. **3 DAY VERIFICATION REQUIRED by 1/23/2026** **REPEAT** -3- 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 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacking and standing water in dishes used for preparing vegetables. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 mesh net used on 3-comp sink where clean dishes are stored with some food debris. Ensure net is being cleaned or replaced to keep avoid contaminating clean dishes.

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 fans and fan covers of WIC/produce cooler. Increased and more thorough cleaning frequency recommended. -0-

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 walls in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed cut watermelon and cantaloupe holding above 41F in grab-n-go unit (see temperature chart). Per PIC, items had been placed in unit less than 4 hours prior. PIC moved items to walk-in freezer to quickly cool. - VR - Verification required within 3 days to ensure unit has been repaired. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead flies in grab-n-go #2 unit. Remove and clean.

3-302.15 Wash fruits and vegetables prior to use. - Observed employee begin cutting a whole pineapple without first washing fruit. - CDI - Education provided. Employee washed pineapple before continuing to cut fruit.

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 peeling paint on doorframes. Repair. 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. Clean and increase cleaning frequency to maintain clean.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving above three compartment sink. Replace.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - REPEAT - Observed cut fruit (cantaloupe and watermelon) holding above 41F while cooling in WIC for more than 4 hours (see temperature chart). - CDI - PIC voluntarily discarded products. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed cut fruit and yogurt holding above 41F in grab-n-go unit as well as at salad bar (see temperature chart). Ambient temperature of both units observed at 46F. Per PIC, items had been in unit for more than 4 hours. PIC voluntarily discarded products. - VR - Verification required within 3 days to ensure units have been repaired. 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 - REPEAT - Observed cut fruit cooling in tightly closed containers in WIC not meet required cooling parameters (see violation #20). PIC stated the employee cutting fruit may have kept the speed rack outside of the WIC for extended periods of time while cutting more fruit. - CDI - Education provided. Maintain speed rack in WIC while products are cooling. PIC voluntarily discarded products that did not meet required cooling parameters. PIC moved remaining products to walk-in freezer to quickly cool; these products observed to 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 .

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 walk-in cooler floor in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 honeydew and cantaloupe cooling in tightly closed containers in grab-n-go units. Cut fruit was moved to WIC and cooled at an insufficient rate of 0.06F/min (see temperature chart). - CDI - PIC moved fruit to walk-in freezer 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 and honeydew cooling in tightly closed containers in grab-n-go unit. Do not cool in grab-n-go units. - CDI - PIC moved items to walk-in units 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed the sanitizer at the 3-compartment sink was at 100 PPM quat concentration. No active dish washing observed during today’s inspection. Product label requires 200-400 PPM concentration. CDI - PIC discarded solution and fresh solution made reading between 200-300 PPM.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed containers of mixed cut fruit salads in grab & go unit I with temperatures between 46-47 F and containers of guacamole at unit II at 48 F degrees. PIC stated that the containers of cut fruit salads were transferred from the WIC to cold holding around 9 AM and guacamole around 6 AM. Ambient temperatures in unit I read at 34 F. Initially, ambient temperature of unit II read at 43.5. It was discovered that large vegetable trays were stacked, causing blockage to the airflow in the case. Once these were removed, ambient temperatures decreased to 36 F degrees. CDI - Guacamole voluntarily discarded, remaining foods taken to WIC to quickly cool. -3- 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.

3-501.18 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 no date marking on open package of pre-cooked diced chicken and diced ham inside of the walk-in cooler. PIC confirmed first use date of chicken as 10/21/23 but could not verify first use date of diced ham. CDI - Diced ham voluntarily discarded and diced chicken date marked. -0- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle containing sanitizer solution between 0-100 PPM quat concentration. CDI - PIC discarded solution and remade new sanitizer reading at 200 PPM. -0-

5-205.15 Maintain a plumbing system in good repair. Observed loose hand washing faucet inside of the female restroom. Repair. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage with lid and straw sitting on prep table beside cutting block. CDI: Emplouyee voluntarily discarded beverage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cups of cut cantaloupe in grab n go cooler with temperatures of 47F and BLT salad mix at salad bar with temperature of 45F. PIC stated that cantaloupe cups were put in unit from WIC around 7:00 AM and BLT salad mix was placed at salad bar around 10:00 AM. CDI: Cantaloupe voluntarily discarded and BLT salad mix taken to WIC to quickly cool. EHS observed BLT mix cooling efficiently before end of 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed the sanitizer at the 3-compartment sink was at 100ppm concentration. Product label requires 200- 400 ppm concentration. A verification visit will be made within 10 days to verify repair to dispenser.

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 wall and cove tile in disrepair near the 3-compartment sink.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored on shelf above clean items at storage rack.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 sanitizer testing 100ppm quat sanitizer. Observed food employee not rinsing after washing and putting equipment in sanitizer vat. CDI, new quat sanitizer provided and proper use of 3 compartment sink discussed with staff.

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 cut melon, ham and lettuce cold held in shallow pans at salad bar. CDI, items relocated to cool.

4-501.11 Maintain equipment in good repair. Observed sanitizer dispenser not dispensing sanitizer at proper concentration at 3 compartment sink. PIC placed work order during inspection.

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 melon cooling at 43 degrees F in stacked containers at 9:48am and melon remained at 43 degrees F at 10:25am. CDI, covers partially removed to facilitate heat transfer.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed bean dip at 43 degrees overnight per PIC in reach in case. CDI, bean dip voluntarily discarded by PIC.

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 melon cooling in covered containers in walk in cooler. CDI, covers partially removed to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on ground on floor. Facility provided invoice for pest treatment from Gregory Pest Solution on 6/16.

General Comment: 5-501.13 Receptacles - C - Observed some trash bags around dumper.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cut watermelon from >24 hours observed without date marking in WIC. CDI. Dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Pans observed with old food debris on outside. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several pans observed stacked together wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Caulking above three compartment sink observed with black residue.

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 large dark stain in cold room floor. Per PIC, floor is set for resurfacing soon. Point not escalated today. -.5-

4-501.11 Maintain equipment in good repair. Observed salad bar not holding temperature during inspection. PIC had removed food from unit awaiting repair. -1-

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 large dark stain in center of floor in cutting room. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving in walk in. -0-

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 dark buildup in produce room center of floor near floor drain. -.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil accumulation on some woven wicker baskets at produce misting wall.

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 facility dating spinach dip that is packaged in the store for more than 4 days. EHS observed spinach dip containers cold holding at 42F in the customer cold case. CDI- dates were changed to reflect 4 day hold time. Maintain foods at 41F or less to keep foods for longer than 4 days.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash receptacle in the prep. room including at the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon in a fruit salad and bruschetta mix both cold holding above 45F at the salad bar (see chart). CDI- items were transferred to the walk in cooler for cooling.

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 spinach dip with a prepared date of 9/30 and a discard date of 10/5. The spinach dip was cold holding at 44F in the produce cooler. CDI- product discarded. Informed management that products held between 42-45F shall be discarded if not sold within 4 days.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 2 pairs of tongs being stored with the handles in direct contact with the food at the salad bar.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on some plastic 'wicker' baskets along the produce misting wall and at the back of the produce misting wall in some sections.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed salad bar topping pitchers stored clean with food debris on them.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without hair restraints on in the produce department.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Watermelon on ice bed holding above 45F; all items on salad bar buffet holidng above 45F. CDI - Watermelon relocated to walk in cooler for rapid cool down. Refrigeration tech adjusted holding temp of salad bar; items returned to 45F or lower within minutes.

3-602.11 Food packaged on premises for customer self service shall include a label with the name and place of business where the product was prepared or assembled. Cut fruit, bean dip, and spinach dip are missing store number and/or address. CDI - Store numbers hand written on items; PIC contacted corporate office to get scales updated with store number on labeles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Water melon quarters on ice bed holding above 45F. CDI - Melons placed on Time as a Public Health Control today. TPHC paperwork left with facility.

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 Watermelon quarters cooling while tightly wrapped in walk in cooler. CDI - Unwrapped to allow air circulaiton.

5-202.13 Backflow Prevention, Air Gap - P. All indirectly drained pipes shall have a two inch air gap tween the pipe and the floor. Observed no two inch air gap at the pipe beneath the three compartment sink. CDI by instructuion.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed food debris on one of the can openers. CDI- can opener was placed with the dirty dishes to be properly sanitized.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. All equipment shall be kept in good repair. Observed two of the cooler curtains to be missing.

General comment: 5-202.13 Backflow Prevention, Air Gap - P. All inversely dried pipes shall have a two inch air gap. Observed no air gap beneath the 3 compartment sink. CDI by instruction..

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperature of thin massed foods. CDI- digital thermometer was provided.

A thin probed, metal stemmed, small diameter thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All utensils shall be stacked properly. Observed metal bins being stacked wet in the clean dish area.