HARRIS TEETER #305 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad, chicken salad, pasta salad on salad bar above 41F. All other items on bar were 41F or below. CDI - Items were removed from salad bar and voluntarily discarded. PIC stated refrigeration people were onsite and they would check that section of the unit before the end of the day. - 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 .

3-501.15 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 in 2 door upright tightly covered. Per PIC, items were cut prior to inspection. EHS recommends temperature be checked throughout process for cooling rate and insuring item is below 41F prior to placing in cooler. CDI - cantaloupe was uncovered and moved to the WIC. - 0.5 - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans, stored as clean, with food debris present on food contact surfaces. CDI - Pans were moved to the 3 compartment sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed watermelon wedges in customer grab and go at 48F. Per tag, items were processed at 5:25am. Item did not meet cooling time. CDI - watermelon wedges were discarded. - 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed facility cut watermelon, cantaloupe, and honeydew in customer grab and go at greater than 41F (see chart). Ambient thermometer on unit was not functional. CDI - Items temping below 45F were moved to WIC for rapid cooling. - 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 .

3-501.15 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 watermelon wedges on customer grab and go not meet cooling parameters. Per PIC, items are cut then cooled in WIC before placing on open air cold holding. EHS recommends temperature be checked throughout process for cooling rate and insuring item is below 41F prior to placing in cooler. CDI - Watermelon was discarded. 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 .

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf Observed ambient air thermometers in multiple grab and go units were not functional. Repair

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed pans, stored as clean, with food debris present on food contact surfaces. CDI - Pans were moved to the 3 compartment sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed multiple salads on speed rack above 41F, PIC stated that the salads are from the salad bar and are placed inside the cooler at the end of the day to cool. Salads were observed at 44F and 43F, salads did not reach 41F. CDI - Salads were discarded.

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 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 . Observed salads cooling on completely covered speed racks. CDI - Salads did not reach 41F and were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups at the salad bar at 71F. PIC stated for some reason the unit was off. CDI: voluntarily discarded. -1.5- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of potatoes stored directly on the floor. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed a metal pan with food residue stored on the clean dished shelf. CDI: metal pan moved to the 3 comp sink to be w/r/s. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon slices at 43F and cantaloupe at 42F in the reach in grab n go. CDI: PIC voluntarily discarded. -1.5-

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 in plastic containers in the walk in cooler tightly sealed. CDI: PIC vented the lids for cold air to flow through and to cool quickly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic wrapping machine with heavy build up of food debris and soil. Recommend higher frequency of cleaning. -0.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of Romaine lettuce stored on floor of walk in cooler. CDI - PIC moved boxes of lettuce to shelving. -1 point-

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Found significantly dented cans of corn on shelf with intact cans. CDI- dented cans segregated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Some cleaned pans with food debris adhered after cleaning. CDI- sent back to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found cantaloupe and honeydew overstacked on salad bar, with temperatures above 41F. CDI- product pulled and taken to produce cooler for cool down.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that facility did not have a thin probe thermometer for checking cut leafy greens. CDI: Thin probe provided from deli dept, which had substantial extras.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Shelving throughout)

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (shelving on display cases).

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed analog themometers that are not adequate to check the temperature of lettuces and thin pieces of fruit. Digital, thin probe thermometer was provided during inspection.