FRESH MARKET #104 PRODUCE, THE

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a watch.

REPEAT 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed rusting clean-dish storage shelves. Observed a hand juicer with paint chipping off.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large cart blocking the kitchen hand sink. CDI - Cart was moved.

REPEAT 4-501.11 Maintain equipment in good repair. Observed rusting clean-dish storage shelves.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee working in the walk-in cooler without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

4-501.11 Maintain equipment in good repair. Observed rusting clean-dish storage shelves.

4-501.11 Maintain equipment in good repair. Observed knob for hot water on hand sink stripped. PIC stated work order in and new hand sink being installed.

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 watermelon cooling at a rate too slow to meet cooling parameters. PIC stated product prepared @8am and @2:30pm product temped above 41F. CDI: PIC voluntarily discarded product. Observed cut brussel sprouts cooling at a rate too slow to meet cooling parameters. PIC stated product prepared @10am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (40F).

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 watermelon cooling in sealed plastic bags in customer self service case. CDI: PIC voluntarily discarded product. Observed cut brussel sprouts cooling in sealed plastic bags in customer self-service case. CDI: PIC moved product to walk-in cooler for rapid cooling (40F).

4-501.11 Maintain equipment in good repair. Observed rust buildup on magnetic knife strip in corner of prep room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon in customer display cold holding at temperatures between 44F and 47F. PIC stated that items have been in display case since day prior. All other TCS foods in display case were at 41F or less and ambient air temperature of display case was measured at 39F. CDI - Watermelon was discarded and PIC has been advised to review cooling procedures for cut watermelon. Watermelon may have missed cooling step and was unable to reach 41F or less due to closed plastic bag/container. -1.5 points- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer registering low, around 50ppm quat. EHS found that facility has 2 different Quat sanitizer dispensers, the “Kay” sanitizer dispenser was coming out low while the other was at proper concentration. EHS suggested facility only uses dispenser at proper concentration. PIC explained that one dispenser is used for spray bottles, while the other is used for sanitizer bay/buckets. CDI- sanitizer refilled, at proper concentration (100-200ppm quat).

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 opened employee water bottle stored in walk in cooler, directly above packaged food for retail. CDI- drink moved. EHS discussed appropriate drink storage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep surface to begin inspection. CDI- cell phone moved. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth on prep surface in back cold prep room. EHS discussed with employees, will hold in red bucket filled with sanitizer moving forward.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a few employee water bottles stored on dry storage shelving, next to retail items. Ensure a designated area is provided and used for employee possessions.

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 watermelon, honey dew, and cantaloupe all covered and placed on retail floor grab n go at 44-45F. Also observed watermelon and honey dew in the wic covered and attempting to cool. CDI- All TCS melons were moved to WIC and uncovered to quickly cool.

4-602.13 Nonfood Contact Surfaces - Observed walk in cooler fan covers with dirt debris build up. Clean as often as needed to prevent and reduce the build up.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food handler without knowledge of employee health policy. Food handler was could not verbalize signs/ symptoms and illnesses. CDI- Reviewed employee health policy with PIC. Foodborne illness and symptoms are posted at the time clock however food handler did was not aware. Encouraged more training and provided Foodborne Illness handout.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer at 0ppm. CDI- Sanitizer was remade is now at 200 ppm of QAC. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food handler washing a cutting board with soap and then rinse with the sanitizer then rinse with water, without setting up the warewashing sink. CDI- Educated the food handler on the process of wash, rinse and sanitize. Cutting board was rewash, rinsed and sanitized properly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in the department. CDI- PIC obtained test kit from another department.

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 watermelons and cantaloupe in customer grab and go that did not properly cool down. PIC stated melons were cut a little before EHS arrived and immediately placed into grab and go. Grab and go units are intended to cold hold foods not cool down. CDI- All melons were placed back inside of walk in cooler uncovered.

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 Observed food employee switch tasks and put gloves on for food preparation without washing hands. CDI - educated when to wash hands. Employee washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the handsink in the walkin prep area. CDI - provided soap to the dispenser.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust build up on the condenser fan cover. Advised to keep items free from build up.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed no thermometer for the produce area. CDI - PIC, Mark provided thermometer for the produce facility.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust debris build up on the fan cover to the condenser unit in the prep area cooler. Advised to keep clean.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed wiping cloth, papertowel, and food debris in handsink. CDI - removed items from handsink; educatede that handsinks are only for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. CDI - advised to cool down in main walkin cooler or freezer. Advised to submerge in ice or place product on TIME control. Emailed TPHC procedures to facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the main display area.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rusted single service article rack. Advised to repaint or replace.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee bare hand contacting ready to eat produce in the prep room. CDI - educated importance of wearing gloves when preparing food; advised to wash hands and put on gloves.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer at 0 ppm. CID - provided new quat sanitizer container for the 3 comp sink; now reading 200 ppm.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employees keys and ipad on prep board. CDI - advised to store elsewhere.

4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P Employee wiped knive through a dirty wiping cloth before cutting produce. CDI - educated that food contact surfaces need to be sanitized before being used with ready to eat foods. Advised to sanitize knive. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer bottle below 200 ppm. CDI - refilled with proper solution.

3-304.14(D) Maintain dry wiping cloths and sanitizing rags free of visible debris and soil; Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed food employee using dirty dry wiping cloths used to clean off knive, then use knive to cut ready to eat food. CDI - educated to use a clean wiping cloth and/or sanitizer rag when wiping the knive to ensure cleanliness of food-contact surface of knive before using the knive for food contact surfaces.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed facility did not have thin probe thermometer. VR

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed facilioty has quat test strips, but they are expired. VR

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed rusty rack where single use pineapple containers are stored on.

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 cleaning issues to PHYSICAL FACILITIES. (Observed large puddles water collecting on floor underneath displays using ice in need of cleaning)

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean. Observed plastic partitions collecting debris in need of cleaning at fresh produce shelving.

4-501.11 Maintain equipment in good repair. Observed shelving used for holding single service clamshell containers corroded and chipping. This shelf is positioned above a food prep surface. Also observed corrosion at 3 compartment sink faucet.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

Properly store .toxic chemicals. (7-201.11) Observed bottle of sanitizer stored on cutting board beside open containers of food. CDI-moved to lower shelf.

Food shall be protected from contamination. (3-305.11/3-306.11) Observed pepper stored in direct contact with shelving that is not cleaned and sanitized. Also observed lettuce in containers out for customer self service with handles down in product and no sign directing customers to wash before consumption.

Physical facilites shall be kept clean. (6-501.12) Clean up mildew from floor around ice machine.

Faciltiy shall have employee with mangerial control who is food safety certified. No food safety certified employee on site during inspection. Points will be deducted during beginning jan 1, 2014.

Store TCS food cold at 45F or below. Observed cut melon stored above 45F on cold display case. Fruit had recently been cut. Other items were 45F or below. PIC stated that melon was probably above 45F due to being cut and improperly cooled before set out for display.CDI-items put into walk in cooler to cool to 45F.

Use proper cooling methods. Cool potentially hazardous food to 45F or below in a walk in cooler or freezer before setting out in a cold hold case that may not be able to cool foods quickly enough.