FRESH MARKET #204 PRODUCE, THE

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle soiled spray arm to wash equipment at 3 compartment sink and then use same gloves to handle food and food preparation. CDI, employee removed gloves and washed hands.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed some clean containers wet stacked above 3 compartment sink on drying rack.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed soiled cloth stored on clean drainboard of 3 compartment sink.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drainboard of 3 compartment sink accumulating soil and in need of cleaning.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer not accurately calibrated . CDI, new thermometer provided. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in container filled with exclusively water during inspection. CDI - PIC emptied bucket and refilled with sanitizer with concentration of roughly 100ppm quat. 0.5 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple cambro containers being stored as clean while wet stacked together. Ensure all equipment is properly dried before stacking together. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker being stored above food prep area during inspection. Ensure all employee belongings are stored in a manner that does not risk contamination of customer food or equipment. 0 pts.

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 cracked floor tile in front of prep sink and low grout lines throughout prep area. Repair needed.

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 cleaning needed on walk in cooler shelving to remove any dirt and debris 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 cleaning needed on walk in cooler flooring specifically under walk in cooler shelving to remove black buildup on floors.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility’s thermometer not operational during inspection. VR required within 10 days.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified food protection manager was not onsite during inspection. PIC, certified as a food protection manager shall be onsite during operations. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of cut cantaloupe, a watermelon cut in half and 1 container of honeydew being held on rolling cart in prep room above 41F. See temp chart. CDI: PIC voluntarily discarded items.

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 single use foam trays being stored on a shelf above prep counter outside of their original packaging flipped right side up. CDI: PIC inverted foam trays to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Strainer, mixing bowl and 1 plastic container had visible food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items put at 3-compartment sink to be rewashed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 3 containers of mixed melons, 3 containers of cut cantaloupe, 3 small containers of cut cantaloupe, 2 small containers of mixed melons, and 1 container of cut watermelon all measured 43-45F. TCS foods in cold holding shall measure 41F or less. All melons above 41F were discarded. VR - Verification required within 3 days that retail cooler is keep TCS foods at 41F or less.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 wet wiping cloths on surfaces in prep room. Wet wiping cloths must be stored in sanitizer solution when in between uses. Store in a sanitizer bucket or put in soiled linen container after use.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Stack of bowls and strainers were stacked while still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry. 0 pts.

4-201.11 Equipment and Utensils-Durability and Strength - C - Lime squeezer is oxidized and metal is flaking off of it. Utensils shall be in good repair. CDI - Lime squeezer discarded during inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee don clean gloves and then use gloved hands put on and adjust hair restraint before continuing on to work with food. CDI - EHS directed employee to change gloves and wash hands. Gloves changed and hands washed. Ensure hands are washed and clean gloves are applied after touching hair and face.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple prepared TCS produce items holding above 41f in customer area display cooler including cut melon at 44f, cut Brussels sprouts at 45f, cut cabbage at 47f. Ambient air temperature of unit holding at 41- 43f. PIC discarded all TCS foods held in unit overnight and removed TCS foods recently stocked in unit to alternate cooler. Return visit required within 10 days. Observed cart rolled into WIC holding TCS foods which were found to be above 41f. See chart. Employee indicated cart had been sitting in produce prep room which has ambient air temperature of 51f. Some items on cart were prepared today including recently cut melons which were in the cooling process but some items were not used in today’s preparation but had been allowed to sit at elevated temperatures for extended time. CDI - PIC opened/uncovered items to allow to quickly chill. EHS verified cooling to 41f during inspection. Do not allow TCS foods which are not in active preparation to sit at elevated temperatures in the prep room. REPEAT Continued non-compliance with cold holding standards may result in the need for a Risk Control Plan or for permit action. Full 3 point deduction.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle labeled sanitizer actually holding organic degreaser/cleaner. CDI - PIC discarded. Ensure all working containers of chemicals are properly labeled as to contents.

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 various cut TCS melon products cooling in both the front retail display cooler and in the walk in cooler in tightly sealed plastic containers. CDI - PIC opened/uncovered items and relocated all TCS products that were in the cooling process to the walk in cooler to quickly chill to 41f. Do not place cut TCS foods in to display cooler while still in cooling process. Do not cover/seal TCS foods into plastic containers until cooled to 41f.

5-205.15 Maintain a plumbing system in good repair. Observed leak from drain/plumbing line under 3 part sink in produce prep room needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal jacket and electronic device charging cords laying on food packaging items in back stock hallway. Designate an area away from food and/or food contact items for the storage of employee belongings.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon quarters on display standing on end in ice with melon not in contact with ice holding at 51f. Sour cream at 48f and mozzarella cheese at 49f on cart in prep room overnight. Ambient air temp of room 51f. CDI - Melon quarters, mozzarella, sour cream voluntarily discarded. Cut melon on countertop in prep room at 49f relocated to WIC as was out less than 2 hours. REPEAT. Keep TCS products on ice displays stored so that they are in contact with ice in order to maintain temperatures. Prep room ambient air temperature is not 41f or lower. Do not store TCS foods in the prep room when not in use or store TCS foods in prep room overnight.

5-501.116 Cleaning Receptacles - C Exterior surfaces of waste compactor and grease receptacle with organic buildup. Clean to prevent attracting pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cheese and sour cream held on cart above 41 degrees F. See temperature observations above. CDI, foods transferred to walk in cooler to rapidly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked on shelving above 3 compartment sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single-service articles stored on ground near back shelving storage area.

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 sliced tomatoes cooling in a sealed container and covered in plastic wrap in the walk in cooler. CDI- lids and plastic wrap were removed to facilitate faster cooling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a 'household use only' vegetable dicer in facility. PIC indicated this device is used to make riced cauliflauer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in produce prep. room. CDI- dispenser refilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed top portion of cut melon stored in an ice bath cold holding above 45F. Observed cantaloupe, honeydew, and watermelon stored in cold prep. room cold holding above 45F (see chart). CDI- products were transferred to walk in produce cooler for cooling.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 'household use only' Ninja brand vegetable dicer in prep. room.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink reading 0ppm QAC. Sanitizer supply was nearly empty. CDI: Replaced empty sanitizer with fresh supply and after running for 10 minutes, sanitizer was dispensing between 200 and 400 ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon on ice display reading 56F. The majority of the product was not immersed in the ice. CDI: Melons removed to be cooled and ice levels raised to ensure proper cold holding.

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 on consumer self service display ouside of temperature control with no TPHC procedures in place for monitoring product. CDI: Provided TPHC procedures and had PIC fill them out.

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 dust buildup on fans in cold prep room.

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 melons being placed out for customer display reading 50F. CDI- Product place in walk in freezer for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat - Observed buildup in the handsink. Clean and refrain from dumping. Observed build up in juicer that is not being used (nonfood areas).

. , 6-101.11 (A) (3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. - 0 pts - Observed absorbent ceiling tiles in the employee restroom. Replace these with cleanable ceiling tiles.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on knife and cutter stored as clean on the knife holder. CDI - PIC instructed employee to clean these. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bowls hanging on wall in a dispenser with buildup present and touching the bowls. -.5-

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces shall be corrosion-resistant, nonabsorbent and smooth when subject to moisture exposure. REPEAT. Observed pitted handsink in the produce room and rusty forming on the clean drain board of the 3-comp sink. Either repair or replace these. -2-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed detergent label stating wash solution shall be at or above 120F, but wash solution was 103F. CDI - PIC refilled sink to proper temperature. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the basin of the handsink. Clean and refrain from dumping. -0-

6-101.11 (A) (3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Observed absorbent ceiling tiles in the employee restroom. Replace these with cleanable ceiling tiles. -0-

2-102.12 Certified Food Protection Manager - C: Person in charge must have an Ansi accredited food protection manager certification.

4-101.19 Nonfood-Contact Surfaces - C: Observed rusting on hand sink in produce backroom. Repair/replace.

2-102.12 Certified Food Protection Manager - C: Facility has until 8/26/15 to gain compliance for food protection manager certification.

6-301.12 Hand Drying Provision - PF: Need paper towels at hand sink. CDI-placed paper towels at sink. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hand sink must be accessible at all times. Hand sink blocked. CDI-removed shelving

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer on site. Obtain thin probe metal stem thermometer. Return visit required.