HARRIS TEETER #3 PRODUCE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed towel dispenser was empty at beginning of inspection. No other hand drying means was available. CDI - Employee went to back of store and resupplied paper towel dispenser. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some grilled on the salad bar above temperature threshold of 41F due to item being over stacked. CDI- grilled chicken was moved to WIC to be cooled down during the inspection. - 1.5 - 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Both Hand washing sink was observed blocked by a cart during the inspection. CDI- Carts were moved during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items on the salad bar above temperature threshold of 41F due too these items being over stacked. CDI- These foods were moved to be cooled down during the inspection. 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 .

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes left wet stacked. Ensure that dishes are pyramid stacked to allow airflow and proper air drying.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraints in produce area. Employee was leaving to go on break. CDI- employee left to go on break.

4-101.19 Nonfood-Contact Surfaces - C Remove rust around faucet input at 3-comp sink. (0 points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed nine containers of cut watermelon, and ten trays of cut cantaloupe that were stored above 41 F. Employee stated that she placed the fruit in the display case around 8 am. CDI- PIC voluntarily discarded food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of produce totes that were stacked wet. CDI- Containers were seperated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Thermometer on display case cooler was showing a temperature of 50 F. PIC will submit a work order on unit.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Commode in men's room was not suitable for use at time inspection. CDI- PIC assigned someone to clean area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe, romaine lettuce, and cut watermelon were at a temperature of 44 and 43 F on the salad bar. No corrective action needed at this time since it is the first inspection since the rule change.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored with dry food debris. CDI- Knives brought to 3 comp. sink. Assure knives are being thoroughly cleaned.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed some black build up on interior of ice machine.

Observed sanitizer below 150 ppm at chemical mixer 4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF