THE FRESH MARKET #17 PRODUCE

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed clean dishes stacked as wet. CDI dishes were unstacked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon over 41F.. CDI Watermelon voluntarily discarded. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in bins with Visible debris. CDI.. Bin moved to 3 comp to w/r/s

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: House packaged cut melons tightly packaged, 46.0 F in prep room. Product was out-of-process. Move packaged TCS foods to cooling process in a cooler that is maintained at an ambient temperature capable of cooling food to 41.0 F or below. Prep room ambient is not maintained at 41.0 F. PIC states cut fruit is cooled and temped before being placed on customer service case. CDI- lids removed and moved to WIC to cool to 41.0 F or below before being placed for customer service. 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 .

3-501.15 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: House packaged guacamole with tomatoes as an ingredient tightly packaged 50.0 F in prep room. PIC states cut fruit and guacamole is cooled and temped before being placed on customer service case. CDI- lids removed and guacamole moved to WIC to cool to 41.0 F or below before being placed for customer service. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Packaged watermelon stored on 3-comp sink drainboard with soiled spoon that had been used to scrape cut cantaloupe.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring holding temperatures of food required to be held at 41.0 F or below. Follow-up visit within 10 days. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: packages of cut melons were in customer grab n go holding above 41.0 F. Product prepared today moved to WIC to chill to at most 41.0 F. Product prepared previous days voluntarily discarded. This is the third straight inspection with food found holding above 41.0 F in grab n go’s. A follow up visit will be made with-in 10 days to check capability of refrigeration for holding cut melons at 41.0 F or below. If product is found above 41.0 F, a Risk Control Plan (RCP) for cold holding of foods required to be held at 41.0 F 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Shopping cart blocking hand sink in prep room. CDI- cart removed and access restored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: packages of cut melons were in customer grab n go holding above 41.0 F. CDI- moved to freezer for rapid chill down. Small containers of cut melons compliant. Containers with larger volumes of cut product were above 41.0 F. Containers out of compliance were located at front of display shelf or on exposed flat surface of unit. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer readily available for produce staff. CDI- new thermometer produced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: packages of cut melons from previous day were in customer grab n go holding above 41.0 F. CDI- all packages containing any melon and prepped previous day 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 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: Cut melons are not being cooled to 41.0 F before packaging / placement in Grab n Go produce case. Observed melons cut today temping 42-49 F in produce case. CDI- packages prepped today pulled, uncovered and moved to WIC holding 39.0 F. 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 .

4-501.11 Maintain equipment in good repair. Produce cooler door does not close and is left open during the day. Door hinge was damaged. Temporary use of deli WIC cooler holding 39.0 F can be used. Adequate space is available to store and cool prepped melons in the deli WIC. Return visit in 10 days to check on repair progress. Call made by PIC to speed up repair process.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food debris attached to cleaned utensils and cleaned pineapple corer. CDI- utensils sent back to 3-comp sink. Corer CIP. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Invert utensils on drainboard after cleaning to facilitate air drying. Found standing water in measuring cup that was not inverted.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Gloved employees leaving cutting room, touching contaminated surfaces, returning to cutting room and working with food, without changing and discarding contaminated gloves. Contaminated surfaces include touch pad at scale for weighing packages and printing stickers. CDI- PIC had employees discard gloves, wash hands, don new gloves. education given. Affected food discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Pint container of sour cream and chili powder mix for Grill Kits stored at cutting room temp 47.0 F. Sour cream as ingredient requires holding at 41.0 F or below. 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 .

3-501.15  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: Watermelon just cut and packaged was being placed in customer self service cases, melons were 45F. CDI- Melons removed from customer service and moved to walk-in cooler (ambient 38F) for cooling within 4 hours.

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: Found packages of cut fruit containing honeydew with honeydew above 41F. All were cut today and placed directly into customer self service aisles. Honeydew cut at 7:00 am. At 1030 am honeydew was 44F in some packages. CDI- packages containing honeydew cut today were pulled, vented and placed in produce cooler. Temperature dropped to 41F by 11:10 am.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observe to-go containers stored under sewer lines of condenser unit leading from walk in cooler to cold room. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed buildup in deep grooves of cutting boards stored as clean over 3-comp sink. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed spiralizer used for zucchini with dark brown buildup on spikes used to hold food in place. CDI - PIC cleaned. -1.5-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed vegetables being cut with sticker present on knife while cutting. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed clean cutting board stored directly on the floor and soiled cutting glove stored in direct contact with clean single-use and single-service items on high shelf over prep table. -0-

5-403.12 Other Liquid Wastes and Rainwater - C Dispose of liquid wastes and rainwater in a manner required by LAW. Observed leaking compactor outside with waste running into storm drain. -1-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent, water damaged ceiling tiles in women's restroom. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several plastic containers with honeydew, cantaloupe, and watermelon in a grab and go with temperatures all above 41F made from the previous night. Upon further inspection the containers sitting on top of other containers were the ones not reaching proper cold holding, they were also not chilling produce after prepping. CDI-PIC voluntarily discarded 10-15 containers, and is going to change storage order to where there is no double-stacking and chill before placing in grab and go. Repeat Violation.

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 melon with temperatures above 41F in grab and go. Produce manager explained they place cut melon in plastic, closed containers after prep. CDI-PIC voluntarily discarded and is changing procedures to chill produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melon in prep room measuring 45F. Cold holding limit changed to 41F on January 1, 2019, and points will be deducted next inspection if issue is not corrected. CDI - by informing PIC and having melon rapidly rechilled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut water melon on ice at 50F. CDI-voluntary discard

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 package of cut mixed melon with discard date 10-10-18 at 47F. CDI- voluntarily discarded