HARRIS TEETER #366 MTN ISLAND PRODUCE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife in clean storage rack with dried food residue on cutting surfaces. CDI - PIC moved knife to 3 compartment sink for w/r/s. - 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: 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 .

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 and honeydew cooling in closed containers in grab-n-go unit. The only approved cooling equipment is the walk-in cooler or walk-in freezer. Do not cool in grab-n-go units. - CDI - PIC moved items to WIC to quickly cool. 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(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 shelves in walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed cut cantaloupe holding above 41F in two grab-n-go units. All other items in units and throughout department holding below 41F. Ambient temperature of units read below 41F. EHS believes issue to be related to cooling and not equipment related. Ensure product is 41F or below prior to placement in grab-n-go units. PIC voluntarily discarded product. - VR - Verification required within 3 days. 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 .

6-501.12 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. - REPEAT - Observed floors in need of cleaning throughout prep area. Clean and increase cleaning frequency to maintain clean.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed through conversation with PIC that utensils at salad bar are not washed, rinsed and sanitized every 4 hours with continuous use. CDI- PIC ensured that staff is aware that utensils must be replaced every 4 hours at salad bar. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rainbow pasta salad, marinated mushrooms, slices of watermelon, and cut cantaloupe over 41F, see temperature chart. CDI- PIC voluntarily discarded foods. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor drain behind the used to be juice bar not intact. Repair. 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 walls and floor in walk in cooler in need of cleaning due to buildup of food debris and splatter. Clean.

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 cut fruit containing honey dew, pineapple, and cantaloupe not meet 4 hour cooling standard. Cut melon held a temperature of 45F or greater with a time stamp of 8:12. Cut melon was checked for temperature at 12:25. Cut fruit cups were 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://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 cut melon in wic cooling in a tightly enclosed cup container. REHS recommend venting lids on cups in the future or using blast chiller to achieve proper cooling parameters. CDI- Cut fruit was discarded for not meeting cooling. 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 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink at smoothie station being used as a dump sink, food debris in basin. CDI- EHS discussed with PIC, will discuss with produce employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed products at salad bar holding above 41F, see temp chart. Observed cut watermelon and cantaloupe holding above 41F at grab/go area, had just been cut today. EHS and PIC observed that salad bar was in the middle of a defrost cycle when temped, unit was around 50F. EHS observed that defrost cycle ended, unit dropped to 36F. EHS believes there may be an issue with the defrost cycle for the unit, should not be rising the internal temps of food at salad bar above 41F. PIC put in a work order, will monitor unit and discuss with maintenance. Observed cut watermelon/cantaloupe holding above 41F at grab/go station, this product was just cut this morning. PIC believes that products were not left in cooler for long enough before moving out to floor. CDI- products above temp pulled, replaced with new product, salad bar unit holding at proper temp at end of inspection. Cut fruit pulled from floor, PIC will discuss cooling of cut melon with employees, leave in cooler for longer period of time to ensure proper temp. 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 cut melon and cut cantaloupe at grab and go staton that were still in cooling process. Facility is cutting fruit, packing into deep containers and covering with lid during cooling process. EHS suggests leaving containers uncovered in walk in cooler to allow product to cool fast and more efficiently. CDI- products still in cooling process brought to walk in to finish cooling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of cottage chees with no date mark and open container of cole slaw with two date marks. Both containers in reach in. CDI PIC labeled container of cottage cheese and removed newest date mark on cole slaw. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer with a low battery. CDI PIC got another thermometer to keep in produce from the store manager. For information on how to properly calibrate a thermometer, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 90 % of the clean metal pans wet stacked.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed black/green fuzzy build-up on the inside of the greek yogurt in the small reach in. PIC said they use this product for smoothies. CDI-PIC voluntarily discarded.

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 6 items on the salad bar above 41F (watermelon, cantaloupe, 2 types of iceberg salad mix, spinach mix, caprese salad) CDI-PIC said they had put it out within the hour. PIC moved back to the WIC to cool.

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: http://meck.co/FoodSafety 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 a FE making yogurt parfaits. They reached in the small reach in to stock the front. EHS asked how long they left them in there to cool. They explained 15mins. Yogurt was 44F. CDI-EHS explained they need a longer cooling time, 1.5hrs suggested. They moved the items back to the reach in to cool and everything made toda was moved back to cool.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food employee spray the containers of salad bar items with sanitizer, sanitizer was seen spraying into food items (food trays were full) food employee said they were trying to remove stickers and add the correct ones. CDI-EHS intervened and had them grab and wet clothe to remove stickers, EHS discussed issues with two managers.

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 a food slcier stored in between the prep unit and the table. CDI-PIC took back to W/R/S.

7-201.11 Store toxic materials to avoid contamination. -P Observed produce wash stored next to single use cups and stored over containers where fruit will sit. CDI-PIC moved chemicals on the bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 blenders with old food debris inside. CDI-PIC took to be washed/rinsed/sanitized. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a juice in the grab and go at 46F. Food employee explaiend they had made it about 30mins ago and had placed it in the blast chiller for 15mins before placing out there. CDI-PIC took and put bottles back in the blast chiller, it took 45mins to cool down to 39F. PIC did not sign due to Covid protocols

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed orange juice squeeze machine with food build up. CDI-PIC took parts of machine to be washed/rinsed/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 almond milk and kale that were opened with no DM. PIC explained this had been a few days ago. CDI-PIC spoke with employee and dated for correct date.

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 employee wash hands and then recontaminate hands by turning of faucet with no barrier. CDI- Employee rewashed hands. 2-301.14 When to Wash - P Observed employee change tasks and fail to wash hands in-between. Employee went from food preparation to three compartment sink and then back to food preparation.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed ice machine with black build up on the inside. Make sure to clean more frequently.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on floor in WIC. CDI- Employee placed them on shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed apples and onions unwashed on prepstation next to washed produce.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scissors stored on top of wheat grass. Make sure to store scissors where they wont contaminate foods.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use lids for juices stored under handwashing sink. CDI- PIC relocated them.