FRESH MARKET #219 PRODUCE, THE

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 cut watermelon cooling in front portion of grab-and-go case. -CDI- Cut cantaloupe and water were moved to the back of the cooler, near the cold air vents, for rapid cooling. By the end of inspection, EHS observed both cut cantaloupe and watermelon cooling at sufficient rates to reach 41F within 4 hour. -EHS recommends cooling foods down to 41F or below in the WIC with lids uncovered, prior to placing in grab-and-go cases. Grab-and-go cases are not efficient at 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 .

4-501.11 Maintain equipment in good repair. -Observed shelving above 3 compartment sink starting to rust. Observed clean dishes stored directly on the rusted shelving. Replace or re-seal. -REPEAT-

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 one slightly damaged floor tile in doorway to prep room. -Past violation for cracked floor tiles was repaired. This damaged tile observed during current inspection was recent (new violation). Repair cracked flooring.

4-501.11 Maintain equipment in good repair. -Observed shelving above 3 compartment sink starting to rust. Observed clean dishes stored directly on the rusted shelving. Replace. -REPEAT-

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 damaged floor tiles in doorway to prep room. -REPEAT-

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 honeydew and cantaloupe cooling on the grab-and-go retail case, inside plastic containers covered with lids. Cut melon was prepped this morning, less than 4 hours ago. -CDI- Because cut melon was within its 4-hour cooling window, PIC moved containers to WIC and removed lids for efficient cooling. By end of inspection, EHS observed cut melon cooling at sufficient rates. Retail grab-and-go cases are not efficient at cooling. For proper cooling methods, use WIC or WIF and leave containers of food uncovered to allow for air flow. -If violation is observed on future inspections a risk control plan or permit action may be required. -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 .

4-501.11 Maintain equipment in good repair. -Observed shelving above 3 compartment sink starting to rust. Observed clean dishes stored directly on the rusted shelving. Replace. -REPEAT-

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 damaged floor tiles in doorway to prep room. -REPEAT-

REPEAT 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 at a rate of 0.05F/min inside plastic containers covered with lids. CDI: Lids were removed. If violation is observed on future inspections a risk control plan or permit action may be required. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed large dead crawling insect underneath prep sink. Remove.

REPEAT 4-501.11 Maintain equipment in good repair. Observed shelving above 3 compartment sink starting to rust. Replace.

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 a couple of damaged floor tiles in doorway to prep room.

REPEAT 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 at a rate of 0F/min and cantaloupe cooling at 0.03F/min. Both items were in plastic containers tightly covered with lids. CDI: Lids were removed 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 .

4-501.11 Maintain equipment in good repair. Observed shelving above 3 compartment sink starting to rust.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed tomatoes, peppers, cucumbers sitting directly on shelving inside walk in cooler. CDI: Employee started the process of placing items on clean utensils.

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 at a rate of 0F/min inside plastic containers covered with lids and bowl covered in Saran Wrap. CDI: Saran Wrap and lids were removed. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside produce prep room.

3-302.15 Wash fruits and vegetables prior to use. Observed kiwi with stickers still on. Ensure items are washed before use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) employee engaged in food prep (cutting melon and cantaloupe for storage in bins) with wristband on. Remove all jewelry on arms and wrists prior to engaging in food prep. Note: Observed one (1) produce department employee rotating unwashed packaged produce department items during inventory with no hair restraints. Prior to working with exposed food during food preparation (I.E. cutting, washing, repacking cut produce) EHS advises that employees effectively don effective hair restraints and wash their hands.

4-501.11 Maintain equipment in good repair. Observed (1) soiled (dried fruit debris) standing pineapple corer stored in back corner of WIC. Per conversation with PIC, corer was removed from prep room floor due to being out of commission (blades for slicing fruit were dull) and was scheduled for replacement. Maintain equipment clean and in good repair.

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 buildup of plastic debris around wrap station by fruit prep table. Clean as needed.

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 melons in grab n go above 41F. Melons were cut and packaged, then placed into display. Ensure TCS foods are properly cooled before placing into grab n go unit. CDI-Fruit was placed uncovered into walk-in cooler. 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 buildup around wrap station by fruit prep table. Cleaning needed on vent fans in walk-in cooler.

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 food debris and water buildup in prep room. Past leak at 3 comp sink has been repaired since last inspection. Water buildup due to water hose spray down of floors before inspection. Recommended employee squeegee more water into floor drain got prevent microbial growth or pest harborage due to standing water,

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and a copy of the updated employee health policy has been emailed to email on file. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written cleanup procedures for vomit and diarrhea events. CDI: EHS discussed with PIC and emailed a cleanup plan to email on file. -0-

5-205.15 Maintain a plumbing system in good repair. Observed plumbing under the 3 comp sink leaking water. Recommend to repair or replace. REPEAT VIOLATION -2-

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the middle compartment of the 3-compartment sink. Have repaired.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed a container of moldy strawberries on the push cart in the walk in cooler. CDI-The strawberries were discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed less than 150ppm of QUAT sanitizer at the 3-compartment sink. The facility was actively sanitizing. CDI-The sink compartment was drained, new sanitizer was added to the unit and was correctly reading at 150ppm.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food buildup to the inside of several bowls that were stored on the clean equipment rack. CDI-All bowls were sent back to the 3-compartment sink for washing, rinsing, and sanitizing.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P COMMENT: Observed bunch of unwashed celery intermingled with clean leafy greens. CDI. The greens and celery are to be discarded per PIC. Ensure storage order is correct for product that is to be kept in the future.

7-204.11 Provide sanitizer at correct concentrations, diluting as required. -P "Sanitizer" provided by produce manager measured very high on quat strip; this sanitizer was actually a floor cleaner/mulit use cleaner. Provide sanitizer from the three compartment sink that is not hazardous for food contact surfaces. CDI. Quat sanitizer at appropriate solution was provided.

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 COMMENT: Per conversation with food employee, cut cantaloupe and honey dew melon is cut in cold room then immediately placed in clamshell containers to place out for customer display. CDI. Informed food employee and PIC to ensure that after all melons or TCS fruits are cut they are cooled to 41F in walk in cooler using approved cooling methods before placing out for customer display. Food employee did place the cut fruit in the walk in cooler to cool to 41F or below before placing out for customer display.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer for use during inspection. I will return within ten (10) days to verify compliance of violation.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee not wearing a hair restraint while performing food preparation. CDI Food employee was directed to put on a hair restraint.

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 fan attachments in prep room with build-up of dust. Observed debris on the floor under shelving in walk in cooler. Make sure to increase cleaning frequency.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of glass cleaner stored over vegetables soaking in three comp sink. CDI by removal to proper storage location.

4-501.11 Maintain equipment in good repair. Observed prep sink in produce prep room with no faucet. Parts are on order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a peeler and a knife stored clean with visible debris build up. CDI by removal for recleaning.

4-501.11 Maintain equipment in good repair. Observed a pinapple corer with smoothie bottle lids used as nuts to secure one piece of the equipment to another. Proper pieces are on order.

5-205.15 Maintain a plumbing system in good repair. Observed the cold water knob on the faucet for the produce department not working. The sink could only produce hot water. Plumber called.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P: Observed employee placing produce on floor aisle, return to processing room, put on personal coat, handle boxes in walk-in cooler, without washing hands. 2-301.14 Wash hands after activities that contaminate them.-P: Observed employee cutting melons, handle soiled cloth, take off gloves and put on new without washing hands before going back to cutting melons. CDI- discussion with PIC and employees, and direction to wash hands in both cases.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth used to wipe cutting boards not stored in sanitizer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink blocked in produce room. CDI - items removed

Provide sanitizer at proper concentration. Observed sanitizer below 200 ppm in spray bottle. CDI - Refilled

h5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed food and other waste items collecting on ground around dumpster.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Department PIC and store PICs did not have ANSI food safety certification. Points will begin being deducted 210 days after the permit was issued.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cantaloupe on the produce customer wall above 45F (see chart). PIC stated the produce was recently cut and placed into the front produce case for customer service. Instructed PIC to cool product down in the walk in cooler after preparation, but before being placed on the produce wall. CDI- product was relocated to the walk in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical spray bottle not labeled. CDI- bottle contents discarded.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no store manager or department manager with ANSI certification. Facility has 210 days from when the permit is issued before points are deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed diced honeydew, diced cantaloupe, and one wedge of cut cantaloupe stored in a preparation room with an ambient air temperature of 46F. The products were all above 45F (see chart). CDI- foods were discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in the produce department. VR within 10 days.