HARRIS TEETER #218 PRODUCE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.-Observed a handful of soiled knives in clean storage area w/ food debris.-CDI-PIC w/r/s/ all the knives. 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 .

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 the bottom interior surface of the sliding door cabinet under prep table in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed cut melons prepared today in grab-n-go island display case with temperatures above 41F; Pass the 4hr time limit -CDI-PIC was educated and food items were voluntarily discarded. Points not escalated due to improvements. 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(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 Service and Single Use articles stored below prep station area out of original packaging, not inverted and stored next to tools and other office supply.

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 the drawer’s interior surface (below prep station area) in need of cleaning.

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 chopped lettuce and chicken salad above 41F on the salad bar. CDI - Both items were prepared today and move to the WIC to cool back to 41F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked while wet. CDI - The pans were separated to dry properly.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple crock pots with “House Hold Use Only” on the labels. Crock pots are used to melt chocolate to make chocolate covered strawberries for Valentine’s Day. CDI - Items were removed from use.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle cell phone, then don gloves without washing hands before going back to preparing cut watermelon. CDI-Discussed with PIC and employee was educated and instructed to wash hands.

REPEAT 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 quarter cut watermelon on ice display above 41F. CDI-Melons were discarded due to time on display. **Point deduction not increased due to improvement since last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small grab and go guac cooler and one half of fruit and salad side of salad bar are holding TCS foods above 41F. Items include 7-layer Mexican dip in grab and go, and fruits, chicken/tuna salads, pasta salad etc on salad bar. all items out of temp were voluntarily discarded and facility called maintenance during inspection. Unit temp settings were reading 43F at grab n go and 46.9F at salad bar during inspection - was not currently undergoing defrost. VERIFICATION REQUIRED by 2/11/2022.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Observed yogurt parfaits 51F in reach in cooler. CDI-discarded

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Observed reach in cooler 51F. All items placed in walk in cooler. Manager submitted maintenance request during inspection.