HARRIS TEETER #440 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wedge salad, mozzarella ball salad at the salad bar above 41F. PIC stated that it was put out 2 hours ago. CDI PIC pulled items and put them in the WIC to cool down quickly. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt parfait, cut honey dew melon, and cut water melon on a speed rack and in the WIC above 41F. Also observed wedge salad and cut lettuce on the salad bar above 41F. PIC stated that these salad and wedge salad was prepped at 10 am today. PIC stated that these were cut yesterday. CDI: PIC put the wedge salad and the cut lettuce on 6 hr TPHC and the PIC voluntarily discarded all parfaits, cut honey dew melon, and watermelon. Repeat 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 .

3-501.18 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) Observed an open container of imitation crab meat dated with the manufactured date of 5/2/26 instead of the 7 day date mark. CDI PIC voluntarily 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed watermelon in grab n go container adjacent to produce counter at 43F, Observed bean dip in grab n go in front of main entrance at 43F, Observed wedge salad in salad bar at 45F. -CDI- PIC was able to check walk-through logs and establish data for cold holding, food was moved into WIC to properly cooled back to 41F. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can stored mingled with undented cans in the kitchen of the produce facility on shelving. -CDI- PIC stated can was being stored for credit, EHS coached PIC that dented cans shall be stored in a designated area away from undented cans.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting cantaloupe in the kitchen of facility without washing cantaloupe before hand. PIC stated that all cantaloupe (melons) will be washed prior to cutting moving forward.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed uncut honeydew stored above cooling parfait cups and one (1) tray of unwashed blueberry containers stored above cooling guacamole containers on speed racks in WIC. CDI - EHS and department manager rotated unwashed produce to available lower storage shelving. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 approximately ten (10) yogurt parfaits cooling in tightly covered cups inside prep room. Observed two (2) bins of cut cantaloupe and melon in prep room cooling at insufficient rates. CDI: PIC and EHS discussed cooling methods. Cut melon bins were rotated to WIC to cool at faster rates. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees, including department manager, engaged in food prep (portioning guacamole, labeling salad dressing bottles, etc.) at start of inspection with no effective hair restraints. CDI - Employees donned hats and hairnets without verbal correction by EHS.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five (5) recently sanitized metal pans and plastic bins stacked while wet. CDI - EHS separated pans to allow for effective air drying. REPEAT.

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 approximately nine bowls of cut watermelon chunks in grab n go cooler, dated for 08/06, at a temperatures ranging from 43F to 47F. Ambient temperature of unit was 39F, and all other TCS food within was observed as properly cold holding. Condensation was observed on interior of cut fruit bowls. Department manager was unable to determine wherein improper methods may have been used to cool cut melon. CDI - Improperly cooled foods were voluntarily disposed of. EHS provided ambient temperature cooling chart to be placed in produce department at their discretion. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed yogurt parfaits above 41F cooling since 5:52am. CDI: PIC voluntarily discarded items. 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 approximately eight (8) cut melon wedges in pans at salad bar at 48F. All other items on bar were 41F or below. Department manager stated items had been placed out within the previous hour. CDI - Wedges were rotated to coolers to cool correctively. Ensure items are positioned such that they can maintain a temperature of 41F or below. REPEAT Note: No escalation in point deduction; fewer portions of TCS food were out of temperature based on previous inspection; cold holding equipment is in good repair at time of 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 .

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 Observed one (1) bin melon in prep area cooler with preparation date of 07/30. CDI - Department head voluntarily disposed of out of date food item. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) can of aerosol stainless steel polish left on top of box of uncut tomatoes in dry storage area. Per conversation with PIC, employee left can of polish before leaving early for restriction reasons. CDI - PIC rotated chemical to proper storage area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe digital thermometer in produce department; only analog thermometer was available at start of inspection. CDI - PIC provided calibrated thin probe thermometer from adjacent department. Store a readily available thermometer in each food department to be used as needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed four (4) recently sanitized metal pans stacked while wet. CDI - EHS separated pans to allow for effective air drying.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee soda bottle stored in box of unwashed potatoes stored in dry storage area. CDI - PIC disposed of improperly stored employee beverage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed iceberg wedge salads on salad bar at 45F. All other items on bar were 41F or below. PIC stated items had just been placed out. CDI - Salads were placed on ice to cool down to 41F. Ensure items are 41F or below before placing on salad bar. - 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed yogurt parfaits above 41F cooling since 5:52am. CDI: PIC voluntarily discarded items. 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 .

3-501.15 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 yogurt parfaits cooling in tightly covered cups inside prep room. CDI: PIC and EHS discussed cooling methods. 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 access to hand sink at serving line blocked by shopping cart and card board box. CDI: Items were moved to allow access for employees.

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 several containers of fruit platters containing cut cantaloupe being held between 44F - 46F in mobile grab and go cooler. CDI: PIC moved items to WIC to rapidly cool to 41F or below. Items had been in unit for approx. 3 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . See below. 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: Observed feta cheese with expiration on date mark as 12/26. Discarded voluntarily. Cut cabbage head with cut date as 10/25. CDI- discarded. Opened cottage cheese not date marked. CDI- discarded voluntarily. House cut packaged watermelon pieces not date marked. CDI- voluntarily discarded.

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Blade of can opener in use not removable.

6-301.14 Post a handwash sign at each handsink. Hand washing sink at front of produce missing hand washing signage. CDI - Establishment given hand washing signage. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Sanitizer bottle measured 0 ppm on test strip. Quat sanitizers shall be 150-400 ppm. CDI - Bottle emptied.

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 Large pans of cut cantaloupe and watermelon were cooling with tight fitting plastic wrap. Leave cooling TCS foods loosely covered or uncovered to facilitate rapid cooling. 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. Disposable cup being stored as a scoop in ice machine. Utensils must have a handle. Do not use a cup as an ice scoop.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards have cut marks and are stained. Replace cutting boards if they cannot be cleaned effectively. // 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. Acquire a can opener with a removable blade. 0 pts.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Wrap station needs to be cleaned. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. 0 pts.

3-501.15 Cooling Methods - PF - Kale in prep top unit measured 55F. Employee stated the kale was just washed and placed in top unit. Do not place warm foods in prep units. Place TCS foods in walk-in cooler or freezer to cool. CDI - Kale moved to walk-in cooler to cool.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Repeat - Metal pans beside 3-compartment sink were stacked up while still wet. Utensils shall be air dried prior to stacking. Allow adequate time to air dry.

6-301.11 Provide soap for handwashing at each handsink. -Pf. No soap available for hand washing in upstairs employee women’s restroom. CDI - PIC replaced. 5-202.12 Provide at least 100F water at handsinks. -Pf. Observed no hot water provided to downstairs restrooms which were observed to be used by employees as well as by the public. Water temperature at all downstairs restroom hand washing sinks max achieved 58f. All sinks have under-counter wall mounted individual supplemental water heaters, however, none were providing heated water. PIC called for repair during inspection. Upstairs employee restroom hand sink hot water tested at greater than 100f. PIC to direct employees to use upstairs restrooms until hot water at least 100f restored. Return visit required within 10 days.

2-304.11 Clean Condition-Outer Clothing - C. Observed employee use restroom and not remove food handling apron. Hooks provided outside of restroom area not utilized. PIC directed employee to change into a clean apron. Remove aprons when using the restroom to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet above 3 part sink. Air dry pans before stacking together.

5-501.115 Discard litter stored in the waste areas and enclosures. Observed accumulated debris and litter under exterior compactor. Clean to prevent pests.

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 buildup under/behind equipment in prep room near hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed open air display cooler holding cut watermelon in clamshells with temperatures 48-52f. All containers with elevated temperature regardless of location in display cooler. Ambient air temperature of unit 47f. All product in cooler voluntarily discarded as it was placed in the unit yesterday. Cooler reset and manager to call for service. No TCS product should be stored in the unit until temperatures of 41 or lower can be maintained. VR within 10 days to ensure display cooler maintaining temperatures of 41 or lower. Not a repeat - prior cold holding violations not associated with this equipment.

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 placed into sealed clamshell containers and double stacked in display cooler before fully cooling. CDI - cantaloupe removed from display and placed into walk in for quick chill before displaying.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food in produce room with no hair restraint or covering.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed juice press stored as clean but water and some food debris remaining on juice press equipment. CDI by instrution to reclean / sanitize. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer bottle below 200ppm quat sanitizer. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon and lettuce on rack in first walk in cooler between 49 and 51 degrees F. Observed prepared salads held between 43-44 degrees F at salad bar and pepperoni and immitation crab held between 42-43 degrees F in 2 door reach in prep cooler. CDI, recently prepared items in 2 door prep cooler and salad bar relocated to cool. Cut lettuce and melon held on rack over 4 hours according to staff voluntarily discarded by PIC. Vr to ensure long term compliance of walk in cooler and 2 door reach in prep cooler to ensure units maintaining TCSs foods at 41 degrees F and below.

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 - Observed open container of pepperoni, prepared bean dip, immitation crab meat not date marked. CDI, foods voluntarily discarded by PIC.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no receptacle located at handwashing sink with disposable towels in walk in prep cooler.

2-301.14 Wash hands before donning gloves and between gloves uses.-P 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 2-301.14 Wash hands after activities that contaminate them.-P Observed food employee handling unknown chemical container in back room go to front to make smoothie for customer and begin to donn gloves. CDI- employee stopped and instructed to wash hands then donn gloves.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all cut leafy greens salad foods to be 47-50 F and all other foods to be 40-45F. CDI- placed on TPHC

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 all TCS foods on salad bar to have todays day label and another sunday day label. PIC stated that meant it was prepared today and is set for discard on sunday. It is not possible for the health inspector to determine the correct preparation date if day labels only are used. CDI- day labels need to be filled out with the date.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed manual warewashing in 95F water.