HARRIS TEETER #412 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items at one end of salad bar holding above 41F. All other areas were holding TCS at 41F or below. CDI - Items were placed in WIC for rapid cooling. Ambient temperature of unit at that end was 36F. - 1.5 - 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 cut watermelon on salad bar above 41F. All other items on salad bar were at/below 41F. CDI - Items were returned to WIC to allow to cool to 41F. - 1.5 - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed iceberg wedge, mixed melons on salad bar above 41F. PIC stated items are held in WIC to allow for cooling after preparation. All other items on salad bar were at/below 41F. CDI - Items were returned to WIC to allow to cool to 41F. - 1.5 - 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed produce department employee grab two (2) pineapples from show room floor, remove tags and bands and begin slicing with clean utensils for display cups. Wash produce prior to cutting.

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. Observed minor rust at 2 compartment produce washing sink faucet and one (1) cart used in the department to rotate food stock from the WIC and areas of storage to the showroom floor and salad bar. Maintain equipment smooth and easily cleanable, with minimal corrosion.

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 minor food soil at wrapping station and food scale. Clean as needed to remove food soil and staining.

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 minor food soil accumulation on floors of produce department and WIC. Sweep and mop as needed to preclude soil accumulation.

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 watermelons on top of ice for customer grab and go above 41F. CDI - Watermelons were taken back to walk-in cooler and covered with ice to cool back to 41F quickly. Suggested placing watermelons on TPHC for 4 hours.

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink. PIC stated that maintenance will be on site tomorrow.

4-501.11 Maintain equipment in good repair. Small tear on wrap station cover. Store manager is ordering more for facility.

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. Debris observed around wrap station non-food contact surfaces and on storage rack for knives. Recommend more frequent cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed Backstock pushcart and broken down boxes blocking handwashing sink upon entry. CDI-PIC relocated items allowing access to sink for handwashing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food product stored on the ground in the walk in cooler. CDI-The item was placed onto the shelf.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an empty box stored ontop of the hand washing sink. CDI-The box was removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels to the hand washing sink at the start of the inspection. CDI-Paper towels were brought out.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit display case holding product above 41F. It appears the bottom shelf and the two shelves above are holding product between 42-44F. The further up the case, the temperatures are holding correctly. CDI-The potentially hazardous foods were removed from the case and a work order has been issued. REPEAT.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thin probed thermometer only reading at 32F when turned on. CDI-Thermometer was discarded and a new thermometer was brought to the department.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the customer self service case holding packaged watermelon and various fruits holding above 41F. Also observed the walk in cooler holding above 41F. The food items are still holding below 45F. Have the walk in cooler and the case lowered to holding at 41F or below. *Zero points taken today due to this being the first inspection with the new cold holding rule of 41F or below. The rule went into effect January 1, 2019. Points will be taken during the next inspection if product is holding above 41F.

3-501.15 Cooling Methods - PF Observed watermelon that was prepared earlier this morning cooling in the customer self service case. CDI-The watermelon was brought back to cool to 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer onsite at the produce department. CDI-A thermometer was borrowed from the deli department. The store manager is going to order thin probed thermometers for each department.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed missing labels on the customer self service containers of watermelon. CDI-The watermelon were sent back and properly labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon and cantloupe holding between 46F and 48F on front retail case. PIC had all cut melon removed from case and taken to back of facility to cool. Work order was made for case. VERIFICATION REQUIRED within 10 days to determine compliance. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several knives and metal containers stored clean with food debris left on them. CDI- Items were moved to 3-comp sink to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed spinach, spring mix, lettuce, mixed greens, chicken/lettuce mix, cut tomatoes, peas, watermelon, cantaloupe, honey dew, pasta salad, tuna salad, crab meat, and cheese all above 45F at the salad bar. See temp chart. CDI- PIC voluntarily discarded all items.

6-501.111 Keep the premises free of insects, rodents, and other pests.- Observed flies throughout the department.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. 0.5pts- Observed dust build up on fan covers of prep room. Also observed food debris build up on misters over fresh produce. Clean items at a frequency to prevent dust and food debris build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the one handsink in the department completely blocked by produce delivery. CDI - PIC moved all delivery items to the prep table walkway. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present. Maintain and increase pest control methods as necessary to emove flies. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed produce sterilize machine out of service. Either repair or remove. REPEAT -.5-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed dust buildup on the condenser fan covers and in the basin of the handsink. Clean. -.5-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused produce washing machine under 3-comp sink. Remove if the intent is not to place back in service. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans with sticker residue on the outside touching the food contact surface of the next pan. CDI - PIC had pans rewashed to remove stickers from exterior of pans. -1.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin-probed thermometer in produce, although produce is responsible for taking temperatures and restocking the salad bar. CDI - PIC had thermometer in office and placed in service with advisement to calibrate immediately. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed silver pans wet stacked on rack near 3-comp sink. Air dry items using pyramid stacking or other method which helps with air-drying. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service containers for cut melons with food contact surface facing upward. CDI - PIC inverted and threw away the top container that was soiled. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed under prep table. The shelf on which the single service trays were stored was not clean. Clean -0-

5-205.15 Maintain a plumbing system in good repair. Observed effluent in walk in cooler leaking before reaching the plumbing line into a bus pan that was almost full. PIC stated repair request has already been submitted for the line to be fixed. -1-

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 dust buildup on the vents and black buildup on the baseboard of both restrooms. -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed storage cart in front of the handsink. CDI- moved carts around to open up handsink access.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed water hose had been placed on top of produce single service bags in the back room storage area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. New store manager left training documentation at old store. No one in dept trained.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer bottle measuring 0 ppm quat. CDI- emptied contents and made to proper concentration.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found front line of packaged cut fruit containing cantaloupe and honeydew 48 F. Back rows 44 F. Front row discarded.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P: Do not transfer sanitizers into containers that previously held other toxic materials. Found sanitizer in bottle that previously held glass cleaner. CDI- container discarded.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the floor. Observed tubs of produce on floor in cooler. CDI- moved to shelves.