HARRIS TEETER #440 PIZZA BAR

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni and pizza sauce in the prep top above 41F. Pepperoni was filled too high and the pizza sauce was put in around 10 am. EHS advised the PIC to cool down the pizza sauce before putting in the prep top. The pizza sauce is shelf stable until the bag is opened. CDI PIC removed top portion of pepperoni from the pan and put the pizza sauce in the WIC to cool down. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed three (3) recently washed, rinsed and sanitized metal bins wet stacked at 3 compartment sink drain board. CDI - EHS separated out bins to allow for better air drying.

4-502.13 Single-use and single-service articles cannot be reused. Observed one (1) single use Parmesan container and lid air drying at drain board and one (1) single use Parmesan container relabeled and being used to hold red pepper flakes. Utilize utensils and food containers that can be continuously washed, rinsed, and sanitized.

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 one (1) portion of non date mark exempt TCS food in pizza prep unit (feta cheese) with no date mark. Per conversation with PIC, feta cheese container had been opened on previous day of preparations (05/06). CDI - Date mark was added to container. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 EHS Observed one (1) bin of sliced tomatoes cooling in pizza prep unit with lid covering container. Observed insufficient cooling rate. CDI - Lid was removed to improve cooling rate. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three (3) ambient temperature ingredients (commercial taco sauce, flour bin, and Buffalo sauce) with date marks, but no identification on their labels. (Taco sauce commercial label was obscured by date mark). CDI - EHS identified contents of each container with department manager and labeled them accordingly with names of contents. REPEAT. Note: No escalation in point deduction; each item had pull date sticker attached to working container, unlike previous inspection; utilize labels to identify contents as well.

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 (placing pizza in to go boxes) with wristwatch on.

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 one (1) stack of pizza slice boxes stored with exposed food contact surfaces. CDI - EHS inverted boxes to prevent potential contamination.

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 Brie cheese above 41F in cheese retail case. CDI - Items were voluntarily discarded. Point deescalation due to improvement from previous inspection.

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 sliced tomatoes cooling with plastic wrap tightly covering container. In 30 min. Time span sliced tomatoes cooled 0F. CDI - Covering was removed to promote rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled flour at pizza station. CDI - Container was labeled.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 cheese pizzas being held on pizza rack above 41F. PIC stated they have been on the rack for approximately 20 mins. CDI: PIC placed pizzas in the oven to begin the baking process. Facility has shown improvement from last inspection. If violation occurs on next inspection a risk control plan may be implemented. 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 .

3-501.16(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 13 pizza's being held on a rack. Temp for cheese on pizza was 51F. PIC stated pizza's were prepared approx. 1 hour prior and were being held on rack until customer ordered pizza which could be up to 2 hours. CDI: Pizza's were moved to WIC to rapidly cool to 41F or below. Observed sliced tomatoes being held in prep flip top at 48F. CDI: Tomatoes were moved to WIC to rapidly cool to 41F or below. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed several pizza's being held on TPHC with a date stamp that was expired. PIC stated pizza's were actually prepared approx. 1 hour prior and he forgot to print out new time stamp. CDI: Correct time stamps were printed out. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed 2 slices of pizza that were past their expiration. CDI: PIC discarded slices of pizza.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: tomatoes dated 11/1 as prep holding above 41.0 F in prep top. CDI- voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan of shredded mozzarella cheese in sandwich cooler top measured 41-52F. Cheese was overstacked in pan above fill line. TCS foods in cold holding shall measure 41F or less. CDI - Pan of cheese moved to walk-in cooler to cool. 0 pts.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P No pans of pizzas had time labels on them. Follow time as a public health control procedures and mark each pizza with the time it is removed from temperature control. VR - Verification required within 3 days that establishment is using time as a public health control correctly.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Pizza sauce in sandwich cooler top measured 57F. Employee stated that she put pizza sauce from can into container in unit 30 minutes ago. TCS foods must be cooled in equipment that is designed for rapid cooling, such as the walk-in cooler or freezer. Recommend establishment pre-chill cans of pizza sauce so they would not have to be cooled after opening. CDI - Pizza sauce moved to walk-in cooler to continue cooling.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Can opener in department does not have a removable blade. Establishment needs to acquire a can opener with a removable blade. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Stacks of metal pans at 3-compartment sink were still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry. 0 pts.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed TCS pizza toppings including cut tomatoes, sausage and pepperoni in flip top unit with no date marking. Pans filled from reach in cooler bulk items which were opened more than 24 hours prior or were prepared more than 24 hours prior. Bulk and source products in reach in unit date marked but date mark did not follow product into flip top. CDI - PIC date marked items in flip top. Opened/prepared TCS foods which are kept on site longer than 24 hours must have a date mark which follows the food until it is consumed or discarded. REPEAT -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several shaker containers holding house made seasonings with no labeling or identification. Label all food containers that are not easily identifiable.

6-404.11 Segregation and Location-Distressed Merchandise - PF. Observed can of olives with significant dent on bottom seam stored with other in use dry goods in pizza bar area. CDI - PIC marked for return credit and segregated can.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling cut Brie while wearing watch on wrist. Remove jewelry items from arms and wrists when handling foods.

5-205.15 Maintain a plumbing system in good repair. Observed drip from drain pipe under pizza bar hand sink. Water accumulating in bucket underneath. Repair.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed semi soft cheeses cut and date marked in house with expiration date greater than 7 days and no information regarding moisture content available. CDI - manger date marked with 7 day date until documentation regarding moisture content can be reviewed. Records pertaining to moisture content of semi-soft cheeses date-marked in house for greater than 7 days must be availble for review during inspection.

3-501.15 Cooling Methods - PF Observed large slices of brie cheese prepared, wrapped and placed into display cooler tightly stacked together with internal temperature of 54f. Slices of brie on top were cooling properly while those on bottom were not rapidly cooling. CDI - manager removed slices and placed into walk in cooler to quickly cool before placing back into display. Ensure all prepared cheeses are properly cooled before stacking in display.

Observed 1 open package of feta cheese with a date of preparation on label of 1/15 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. CDI, feta cheese voluntarily discarded by PIC.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food exposed and not fully protected by sneeze shields in olive self-serve area. bottom 3rd row of olives removed unit from case. 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 mozzorella cheese at 55F degrees in prep top cooler. CDI- Employee removed cheese from prep top cooler and moved cheese to a blast chiller. A new bag of cheese was placed back into the prep top cooler.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food not fully protected by sneeze shields in olive self-serve area. CDI- Manager placed employee by the olive station.