HARRIS TEETER #366 MTN ISLAND GRILL

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed prep coolers in need of cleaning due to buildup of food soils with specific attention to gaskets, inside bottom, and outside front and sides of units. Clean.

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 the inside of cabinets in need of cleaning due to food debris. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Brie cheese triangles above 41F, see temperature chart. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sliced tomatoes and buffalo chicken in prep unit without date labels. CDI- PIC voluntarily discarded items. 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 .

3-501.19(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 pizzas on 4 hour TPHC with incorrect time stamps on stickers, stickers marked 8/28 with prep time of 2:38pm, on 8/27 at 12:30pm. CDI- PIC noted that sticker printer set day and time is incorrect. Employee stated that has told management about this discrepancy and that she keeps the times logged on her personal phone which was verified by EHS. EHS told employee to write in the correct date and time on the stickers until date and times are fixed on sticker printer.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored inside of reach in unit. Ensure that employee drink is separated to prevent possible contamination. CDI- Drink discarded during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pepperoni inside of prep unit holding above 41F. Pepperoni was recently used to prep pizzas. Ensure that pepperoni is not removed from cold holding too long where it will not maintain cold holding temperature. CDI- Pepperoni was placed inside of blast chiller to cool below temperature threshold. -Repeat 1.5 pts 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-1T

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 tray of ham and turkey dated 12/28/23 inside of reach in unit. Discarded 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Written procedures for tphc on pizzas wasn’t provided initially. CDI- Manager during the inspection provided written procedures from computer print off. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 flour inside of secondary container without label present during the inspection. CDI-Labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes holding above 41F inside pizza prep unit, product was in plastic container and stacked above fill line at top of unit. CDI- sliced tomatoes moved to cooler, EHS discussed adhering to fill line for units. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical stored on top of sheet tray where food products are stored (flour, seasonings). Observed 2x chemical bottles stored on plastic packing equipment with nozzles facing plastic wrap, EHS discussed that these chemicals should be stored in a different area to avoid spraying onto plastic wrap/packing equipment. CDI- chemicals moved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed interior of pizza unit with significant condensation buildup, water is building up at bottom of unit where food is stored. CDI- food moved, will not be stored in this area until fixed and not building up water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed air drying needed for a few stacks of metal pans at pizza station.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee reporting to work not wash his hands before beginning food prep. CDI PIC had employee wash his hands.

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 TCS foods in prep top overnight with no DM. CDI PIC dated TCS. 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 . 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 cheese in grab n go case being held beyond date mark. CDI PIC pulled cheese out of display. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelf where clean dishes are stored with buildup and debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soft/hard/semi-soft cheeses in grab and go case holding above 41F. This has been a repeat issue for 5 inspection visits, and 2 VR/compliance visits. ITS has been issued. CDI-PIC voluntarily discarded all food above 41F. REPEAT.

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 on date marking please visit: http://meck.co/FoodSafety. Observed ham and tomatoes in a container with no DM. CDI-PIC said they opened them yesterday, they DM correctly.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed mushrooms being put on pizzas, PIC said they believed they were washed. CDI-PIC washed and will wash as a single day serving

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 two rolling pins that were stored behind the sink faucets, against the sink wall. Sink faucet/walls appeared soiled. CDI-PIC took to be W/R/S

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cheeses holding at 47F, ambient air went from 42F to 46F while EHS was there. CDI-PIC said it was in temp this morning, they moved all cut cheese to the WIC and has called maintenance while EHS was on site.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pizzas being held on TPHC, with written procedures but no time stamps. PIC said they recently changed their computer system and they will correct this. PIC added time stamp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie at 44F, brie was closer to the front of the case. All other cheese was in temp. CDI-PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a watch on a food employee, employee was working with raw pizza dough and watch was covered in flour-where it was touching dough. CDI-EHS intervened and food employee removed watch, and washed hands.

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 recontaminate hands on handles post hand wash. CDI- coached and hands re-washed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in prep unit top at 45F and second soft cheese on cheese island at 48F. CDi- both voluntarily discarded

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 multiple TCS foods like pimento cheese, opened pre-cooked meat topping and fried green tomaotes cold held from yesterday with no date mark. CDI- date marked or discarded 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 out of date brie cheese. CDI- voluntary discard

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advsiory sticker on glass below televised menu, containing words cooked to order but no disclosure on either. VR