Premises Information


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Name

HARRIS TEETER #157 PRODUCE

Address

1811 MATTHEWS TOWNSHIP PY

City/State/ZIP

MATTHEWS

28105

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

8/22/2023

Final Score @ Grade

General Comments

EHS was unable to obtain temperatures from salad bar as PIC stated a customer touched several items on salad bar with bare hands and all food items had to be discarded. Also EHS was unable to obtain temperatures from 2 other mobile grab and go units, PIC stated food items were pulled from units so units could be cleaned.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed several metal containers stacked within each other in sanitizer compartment of 3 compartment sink. One employee began to stack containers on counter of 3 compartment sink. EHS asked employee who washed containers and employee stated that containers were stacked within each other when 3 comp sink was full with sanitizer which prevented all food contact surfaces of pans from being properly sanitized. CDI: PIC returned items to be W/R/S.
20	1.50	Proper cooling time & temperatures	Yes	Yes	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed 9 large pieces of cut watermelon tightly wrapped in plastic cooling in shopping cart for more than 4 hours with temps between 49F - 53F. CDI: PIC voluntarily discarded watermelon.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	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: 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 . Observed 9 large pieces of cut watermelon tightly wrapped in plastic cooling in shopping cart for more than 4 hours with temps between 49F - 53F. CDI: PIC voluntarily discarded watermelon.