HARRIS TEETER #401 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad on the salad bar holding above 41F. Majority of TCS items on salad bar were at 41F or below. CDI - Out of temp items were placed in WIC to cool. - 1.5 - Points were not escalated as significant improvement was observed. - 1.5 - 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 several items on the salad bar holding above 41F. Majority of TCS items on salad bar were at 41F or below. PIC stated bar was set up less than 30minutes before inspection. CDI - Out of temp items were placed in along back side of salad bar to cool. - 1.5 - Points were reduced as significant improvement was observed. - 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed in WIC a large amount of cut watermelons prepped 3/04/25 at 1:19 pm in closed plastic containers w/ temperatures ranging from 44F to 47F having stayed overnight in WIC. TCS food items had been placed in WIC to cool before being placed in grab-n-go display cases.-CDI- PIC voluntarily discarded food items. Visit in 3 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed in mobile merchandiser cooler ( grab-n-go display cases) watermelons prepped 3/03/25 & 3/04/25 being cold held overnight at temperatures ranging from 46F to 52F. Observed in the same cooler cut cantaloupes and melons in fruit cups made 3/03/25 and also kept overnight at temperatures ranging from 50F to 54F. -CDI- PIC voluntarily discarded food items. Respect / 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 .

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 in WIC a large amount of watermelons made the day prior being cooled in to-go plastic containers w/ no no venting ( not allowing cool air to flow throughout the watermelons).-CDI-PIC voluntarily discarded food items. Visit in 10 days 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 in FOH produce prep area floors in need of more frequent cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in WIC that were pulled from salad bar due to EHS arrival. Per PIC, items are held in WIC overnight, prepped into containers in the morning, and then placed on the salad bar. Items must be allowed to cool after prep prior to being placed on salad bar by 11AM. - CDI - Items observed to recover to 41F or below prior to EHS departure and replaced on salad bar. 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 .

4-601.11(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 on plastic liners for shelving in WIC, metal shelving in WIC, and outside of grab-n-go equipment. Clean and increase cleaning frequency to maintain clean.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in produce prep area used to store plastic containers, not accessible for use. CDI-Employee removed all items from hand sink and hand sink was made accessible.

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, 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 . Observed cut melon that dropped one degree over 29 minutes, 51F at 3:01pm and then 50F at 3:30pm. This is a cooling rate of 0.03 degrees per minute. Minimum cooling rate for 4 hour window is 0.12 degrees per minute. Without EHS intervention, cooling time and temperature would have been missed. CDI-PIC re moved cut melon from sealed containers, placed on shallow trays and allowed to cool in WIC.

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: 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 . Observed cut melon sealed and stacked in prep room. Employee stated the melon was cut an hour and a half to two hours ago. Cooling rate was observed at 0.03 degrees per minute. Cooling time and temperature would have been missed without EHS intervention. CDI-PIC removed cut melon from sealed containers, placed on sheet trays in WIC to quickly cool.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee wash hands for less than 10 seconds, and cut of faucet with bare hands once finished. CDI- employee was educated and washed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 13 containers of cut watermelon stored in a display case cooler that were above 41 F. PIC stated that items were packaged last night. He placed the items in the display case cooler this morning from the walk-in cooler without taking a temperature to insure items were below 41 F. CDI- items were denatured and discarded into trash can. 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 13 containers of cut watermelon that did not meet the cooling parameters. The containers were tightly covered during cooling. CDI- items were denatured and discarded into trash. -zero- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of carrots and box of whole watermelons were stored on the floor in walk-in cooler. CDI- items was placed on shelf in cooler.

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. Clean debris from wrapping machine in prep area. Debris was dried, but machine was being used by employee.

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. Clean food debris from exterior of 3-comp sink. -zero-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Hot water at 3-comp sink peaked at 117 F (@ least 120 F). VR- facility has ten days to improve hot water to 120 F.

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. Clean floors under equipment and in corners in produce area. Clean walls behind prep areas in produce area.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands and touch the faucet with bare hands. CDI- education was performed. Employee washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS food above 41F at cold salad bar. TCS food pulled from bar and voluntarily discarded. Verification of effective implementation of controls within 10 days.

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 watermelon packages covered during cooling process. Packages melons were 83F. Melon had been pulled from melons from outside the store. CDI- melons uncovered and spread out, dropped to 60F within 30 minutes.

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 double wrapped sliced tomatoes cooling on speed rack in walk in cooler. CDI - PIC instructed product be unwrapped. PIC will explore using shallow pans. -.5-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Store food in direct contact with ice or water in a manner that prevents the entry of ice or water into packaging. Observed storage of packaged taco ingredients submerged in melted ice in a display table. -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified household rice cooker used for chocolate fondue in facility. EHS advised that only the above pieces of equipment are allowed in the facility without certification. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found water melon cut previous day 47F in produce cooler. CDI- melon voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Multiple items on the salad bar such as potato salad, shredded cheese, and chick peas found to be above 41F. Discussed detailed options with PIC Anthony McLaughlin and produce manager Phil. CDI- Cabbage items removed for rapid cooling. Copy of time as method of control also sent via email today. Per DHHS directive, no points are to be deducted at initial inspection after January 1, 2019. (0pts)

3-202.12 Additives - P. Food may not contain unapproved food additive or additives that exceed amounts that are allowed per the GRAS list of approved items. Vegetable wash was checked today and found to be testing at 0. No one observed using the vegetable wash during the inspection. Produce manager advised that they do have another set of the solution set up. Solution is operational. PIC advised will have container replaced and re-calibrated, but will continue to use the operational wash station. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue observed in the self service areas and in the back preparation room. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Multiple food items stacked above fill line and multiple portions of those items not under temperature control. CDI- PIC Dante Lowery called maintenance personnel to check holding unit, corrected employee, and removed foods. Ambient air at 43F. Discussed use of time with PIC as he advised that salad bar is re-stocked after 4 hours. Courtesy follow up by August 9,2019 for ongoing compliance.

7-201.11 Store toxic materials to avoid contamination. -P. Three commercially sealed containers of Black Hornet pest control used for fruit flies stored over clean metal pans in back preparation room. PIC and employee advised that they were placed there for temporary holding due to large shipment, but none were open or set up for use. CDI- storage corrected. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drain stopper present in the handsink of the prep area. Stopper does not allow water drainage and leads to a sink basin full of handwashing water, preventing proper handwashing procedure. Stopper was removed during inspection. Handsinks must always be accessible for proper handwashing.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a watch.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink faucet stem leaking, repaired by employee during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight mold build up on the caulked seal on the three compartment sink, as well as the non-food contact surfaces of the ice machine, such as the metal around the chute.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can stored amongst other food related items. Ensure dented cans are kept separate from any food service related products, or discarded. CDI by removal by employee

5-205.15 Maintain a plumbing system in good repair. Observed three compartment sink leak at the valve that interchanges between faucet and spray arm.

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 one bag of feta cheese in produce section used for salad bar without date marking. Mark these. CDI - PIC had employee date mark. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans on drying rack. Separte using pyramid stacking or other stacking method to allow air flow. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking handsink. Repair. -0-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can on shelf with products ready for use. PIC stated this is not the area that dented cans are normally stored. PIC discarded can.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee prepping lettuce for display without hair restraint.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one melon ball scoop badly pitted in use for watermelons. Replace.

5-205.15 Maintain a plumbing system in good repair. Observed slow draining sink in produce area. Repair.

6-502.12 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 one vent with dust buildup in women's restroom upstairs. Clean.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one on site with verification of food safety management training. Operator Keith Vespo could not locate his certificate today during inspection. CDI- verbal correction, advised of options.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. One package of boiled eggs and one small container of salad on speed rack in prep room. Employee advised that the items were pulled from the walk in cooler and going to be used to prep items for the salad bar, but that he was going to wash the remaining pans first. CDI- Operator Keith Vespo put items back in to walk in cooler. All other items under temperature control.

h4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in one storage cabinet. Some items cluttered in same cabinet. CDI- verbal correction to clean and declutter.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Some items scattered on one side of prep room. Declutter items and arrange to provide option for better cleaning. Remove items from splash zone at handwashing sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed cut melons packed and in floor cooler 53 F. CDI- moved to walk-in for cooling. Observed salads piled over the chill line with food 49 F. CDI- items pulled and cooled in walk-in.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF:A handwashing sink shall be used for no other purpose than for handwashing, and shall be maintaineed as accessible at all times for employee use. Observed empty spray bottles stored in handsink. CDI- sink cleared for use.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: TCS foods shall be kept cold at 45 F or below. found cut greens (lettuce), cut melon, and sprouts 48 F in salad bar. In all cases food was piled higher than chill line. CDI- food pulled from salad bar and broken down into smaller volume before returning to bar.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found several cut green items above 45 F. Recommend considering holding cut greens on time, as these foods are difficult to keep in proper temperature. CDI-products pulled from bar.