HARRIS TEETER #416 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several watermelons cut into quarters, containers of cut watermelon and cut cantaloupe being stored above 41F in grab and go cooler. CDI: PIC voluntarily discarded all items.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 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 . Observed containers of black beans, corn and peas all being stored in reach in cooler in prep room without date marks. CDI: PIC voluntarily discarded all items as staff was unsure of date items were opened from cans.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test strips on hand were discolored and unable to accurately read quat sanitizer. EHS quat test strips were used to test quat sanitizer in spray bottle in prep room which measured 200ppm. CDI: PIC obtained a new test strip kit which could be accurately read.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan on clean storage rack with food debris on interior surface. CDI - PIC placed pan in dish area for w/r/s. - 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: 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on clean storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad at salad bar above 41F, see temperature chart. CDI- PIC voluntarily discarded chicken salad. 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 fruit cups with cantaloupe cooling in grab and go case with lids in plastic cups. CDI- PIC took off lids and placed into RIC. Ensure to allow air to circulate by removing coverings while 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 .

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 by 2 door reach in cooler blocked by 2 rolling racks. CDI- PIC moved rolling racks

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that utensils are not w/r/s or changed out every 4 hours at salad bar with TCS foods. PIC stated they are used all day and then washed at the end of the night. CDI- EHS educated PIC to w/r/s or change out utensils with TCS foods every 4 hours throughout the day. EHS had PIC change out utensils at salad bar. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. CDI: PIC provided soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by shopping carts. CDI: PIC made accessible.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad, MD salad, and cole slaw being held above 41F on salad bar. PIC stated items placed into unit @10:30am. CDI: PIC voluntarily discarded product. Observed watermelon being held above 41F in customer self-service case. Product prepared 08/21/23. CDI: PIC voluntarily discarded product.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed low concentration of vegetable wash solution. CDI: PIC contacted service repair company during inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed red tube draining liquid (appears to come from ice machine) into the basin of the handsink. EHS discussed with PIC, PIC stated this area has had issues leaking water and maintenance set up tube to drain into handsink temporarily until fixed. EHS explained that handsink may not be used for ANY purposes other than handwashing. CDI- PIC called for repair, tube removed and not draining into basin of sink after correction.

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 facility with inconsistencies date labeling products at salad bar. PIC stated these products are to get 2 “day stickers”, one day indicating when it was opened and other day when it “expires”, procedure is to keep products for 2 days. PIC stated they have had issues with these day stickers peeling off. CDI- products properly labeled during inspection, will look at different stickers to ensure labels are staying with products. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed bus tubs used in produce department with cracks and damaged, replace.

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 a few products at salad bar holding above 41F, see temperature chart. EHS found that one section of salad bar is holding products around 50F, other sections holding all TCS foods at 41F or below. EHS found that ambient temperature in this area was ranging from 46-50F, where as the rest of the salad bar is at ambient temperatures of 38-39F. CDI- products out of temperature were removed from salad bar, brought to walk in to rapidly chill as these products were just recently refilled. Management has put in a work order, PIC will monitor unit temperatures and avoid putting any TCS foods in this area if unit is unable to maintain temperature. EHS will conduct compliance visit to ensure this section of the salad bar is maintaining temperature.

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

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 gasket on standing reach in unit with black buildup, in need of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of fresh produce on the ground in produce walk in cooler. Observed bags of onions and shallots on the ground in receiving area. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored in sugar and granola with handles contacting food.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of chemical disinfectant stored on shelving above utensils used for salad bar. CDI- bottle moved, no longer contamination concern.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of apples on the ground in the walk in produce cooler. Observed boxes of produce on the ground in the dry storage area. Ensure all food is kept at least 6 inches above the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board used for processing fruits and produce with deep grooves/staining, no longer smooth and easily cleanable. Ensure cutting board is resurfaced/replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. REPEAT. Observed watermelon in the WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizing detergent stored directly above gloves on the shelve. CDI. PIC removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on the prep sink in the prep area. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed quaternary ammonia dispensed from the three compartment sink at 50 ppm. Observed quaternary ammonia sanitizer in spray bottle at 50 ppm. Observed knives used for cutting fruits stored soiled with debris. CDI. Employee repaired the sanitizer line so that it dispensed at 200 ppm of quaternary ammonia and switched out sanitizer in spray bottle. Employee re-washed knives.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple watermelons stored above 41F in ice for display ranging from 45F-53F. Observed cottage cheese at salad buffet bar at 45F. CDI. The watermelon were cut and placed out less than two hours ago and were re-iced to cool to 41F. Cottage cheese was discarded and new cottage cheese placed in a deeper pan and placed to the back of the salad bar.

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 watermelons cooling tightly covered in the walk in cooler near door. Place watermelons immediately in the walk in cooler after cutting, in the coldest part of the walk in cooler or place in walk in freezer. Uncover watermelon if protected from overhead contamination. CDI. The PIC placed the watermelons to cool in the walk in freezer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf COMMENT: Provide an accessible thin tip thermometer for use. CDI. PIC provided at end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. COMMENT: Observed a couple of flies in establishment. Consult with pest control company to ensure prevention of insects.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed small leak underneath front hand sink. Repair leak.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without a hair restraint.

.4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored above food in cooler and an open soda can stored on drain board of prep sink. CDI-items removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by speed racks. CDI-racks moved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on fan covers.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from hose connection on wall and pooling water on floor.