FOOD LION #106 DELI/BAKERY

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of frozen raw and cooked chicken in WIF with ice built up covering food from leaking HVAC system. CDI - PIC voluntarily discarded 4 bags of raw/cooked chicken.

REPEAT 4-501.11 Maintain equipment in good repair. Observed WIF door heating element for door strip damaged from being burned. PIC has placed work order for WIF heating element strip.

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 food built up on sliding glass door railing and on heating pad station. Increase frequency of cleaning units.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand washing sinks in the deli area and one in the bakery area without a hand drying device. Hand washing sinks need to have a hand drying device available. CDI- PIC had papertowels placed at the hand washing sinks during the inspection. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the TCS buttermilk hand batter for chicken holding at 72F in the flip top unit. CDI- PIC voluntarily discarded the batter and replaced it with a new batter that was cooled in the walk-in freezer before placing in the flip top unit. 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 .

4-501.11 Maintain equipment in good repair. Observed ice build-up on the piping on the walk-in freezer fan unit. Also, observed burnt rubber handles on several tongs. CDI-PIC voluntarily discarded those tongs.

REPEAT 6-301.14 Post a handwash sign at each handsink. Observed hand washing sink without hand washing signage near bakery and near slicer. CDI - EHS gave out hand washing signage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near slicer. CDI -PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no form of soap at hand washing sink near slicer. CDI - PIC obtained hand soap. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed display shelving in front of hand washing sink near bakery. CDI -Staff member moved display shelving away from sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled baking equipment/utensils inside hand washing sink near bakery. CDI - staff member removed items and cleaning hand washing sink.

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 heavily soiled wrapping pad at wrapping station. PIC will order new wrapping pads.

6-301.14 Post a handwash sign at each handsink. Observed hand washing sink without hand washing signage near bakery. CDI - EHS gave out hand washing signage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink near bakery. CDI -PIC provided paper towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap to washing hands at hand washing sink near bakery. CDI - PIC obtained hand soap from sales floors. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large speed rack of single service boxes and shopping cart blocking hand washing sink near bakery and large box stored on top of hand washink sink. CDI -PIC moved everything away from the area to allow for hand washing.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed open bag/box of fully cooked chicken covered is frost and ice build up coming from A/C unit in WIF. CDI -PIC voluntarily discarded bag/box of chicken and removed everything from underneath A/C unit. Work order has been placed to service WIF A/C unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken wings of various flavors hot holding below 135F. See temp chart. PIC stated chicken wings were cooked roughly 20 minutes ago. EHS allowed for reheating of chicken wings to 165F. PIC will store chicken wings at Grab&Go hot holding station instead of steam table. Steam table isn't functioning properly. 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 .

4-501.11 Maintain equipment in good repair. Observed steam table not functioning properly. PIC will not use this unit for hot holding food till repairs are completed. PIC will call for repairs. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed stored clean copper painted measuring spoons with paint chipping on food contact surfaces. CDI - PIC voluntarily discarded 2 measuring spoons.

5-205.15 Maintain a plumbing system in good repair. Observed steady stream of water leaking from plumbing connected to can wash knobs. PIC will place work order.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing wiping cloths and disposing of cake frosting in hand washing sink. CDI - PIC provided education to employee on the proper use of hand washing sinks.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed slicer that was inproperly cleaned by employee. Deli slicer had food debris and build on blade and other parts that are removable. CDI - PIC provided education to employee and had slicer rewashed deli slicer. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on top prep table and bakery equipment. CDI- PIC educated staff on placing wiping cloths in sanitizing solution between uses.

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 inside WIF food debris and ice build up all throughout the floors. Increase frequency of cleaning

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two bags rotisserie chicken, three bags of chicken nuggets and four bags of 8-pieces chicken below 135F in hot holding customer case. CDI - PIC voluntarily discarded food. Thermostat for hot holding unit was reading 180F however service temperature of shelves were at 140F. PIC has placed a worker order for hot holding unit. 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(A)(C) Store single-use and single-service articles 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 four boxes of single service containers stored on the floor. CDI - PIC moved boxes off the floor.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink near deli slicer not seal to wall and very loose to touch. 4-501.11 Maintain equipment in good repair. Observed hot holding unit malfunctioning with inaccurate reading of temperature.

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 customer deli display case railing with food built up, minor ice build up was also observed inside unit. PIC will increase frequency of cleaning of unit.

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 several ceiling tiles above rotisserie chicken machine with grease build up.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. PIC stated they will have pest control increase frequency of visits.

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 customer deli display case railing with food built up, minor ice build up was also observed inside unit. PIC will increase frequency of cleaning of unit.

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 six ceiling tiles above chicken rotisserie machine with grease build up and dripping on top of machine.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizing bottle measuring under 50PPM. CDI - PIC discarded liquid and added new sanitizer measuring about 200 PPM Observed in-use 3-comp-sink sanitizer under 50PPM. CDI - PIC drained compartment and refilled, resulting in about 200 PPM.

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 cooked chicken in WIC that expired yesterday. CDI - PIC discarded food item. Observed sliced white American and yellow American cheese without any date marking. CDI - PIC placed dates on items from yesterday.

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 customer display case door seals soiled with food debris, requires cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings , cheese sticks, and potato cakes at HH buffet below 135F. PIC stated that she will have the HH unit serviced and that the HH food only last about 1 hour. CDI PIC reheated foods to 185F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a chubs of sliced salami not date marked. Salami is labeled “keep refrigerated “. CDI PIC dated salami. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle and dawn dish detergent on prep table with food. CDI PIC moved chemical items. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in both the WIC and WIF. REPEAT

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 single service trays stored unprotected with food contact side facing up. CDI PIC inverted containers.

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 door gaskets of WIC and WIF with black buildup

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee keys on prep table. CDI PIC moved keys

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several Deli meats and cheese chubs in deli case above 41F. The foods in the back portion of the deli case were 41F or below. However, the foods in the front were above 41F. Observed cold cooked chicken wings and parts in grab n go case above 41F. CDI PIC voluntarily discarded all TCS foods that were above 41F and stated he would put in a work order for cases. PIC stated that he would not use the front of the deli case until it has been repaired. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut salami chubs in deli case with no date mark. EHS educated PIC and dating salami that states “keep refrigerated”. CDI PIC dated salami. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table. EHS educated PIC on proper chemical storage. CDI PIC moved sanitizer spray bottle.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed flying insect trap with large amount of dead insects.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 4 boxes of food on the floor in the WIF. CDI PIC put boxes on a shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towel dispenser empty at hand washing station. CDI - Station replenished with paper towels. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed carton of raw shelled eggs stored above ready-to-eat cheeses, pepperoni and hard salami. No physical evidence of contamination noted. CDI - Raw shelled eggs discarded. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 rotisserie chicken and chicken tenders hot holding below 135. CDI-chicken was discarded. PIC observed that 2 sections in the warmer were not working. Calls to repair were made.

4-501.11 Maintain equipment in good repair. Observed two shelves in the warmer not holding proper temperature. PIC called in for repair.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . 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. Observed no thin probe thermometer onsite during inspection. VR to be done by 05-05-22

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no procedures for vomiting and diarrheal events. EHS provided documents,

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced turkey, ham and cheese in the deli case cooling while tightly packaged. CDI-bags were taken to the WIC and unwrapped to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front row of wings in cold case at between 47-49 degrees F. CDI discarded back row of products at 41.0 degrees. 10 day verification required.

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 pastrami held greater than 7 days , roast beef unlabeled and ham held greater 7 days. Observed cold case wings and rotisserie chickens not being date marked correctly items are being date marked with the date of item being placed in cold case instead of date of preparation. 10 day verification required. Repeat violation.

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 no date on turkey, ham, chicken and swiss cheese. CDI- Turkey, ham, and chicken was voluntarily discarded and swiss cheese was appropriately date marked.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad missing. REPEAT. PIC stated new heat sealer pads had been ordered since the last inspection but have not come in yet.

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 2 cut hams that did not have the date labels on them. CDI - Food employee added the correct labels.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad was torn in several places. Needs to be replaced.

6-301.14 Post a handwash sign at each handsink. REPEAT. Observed one of the handwashing sink with no handwashing sign posted on it. CDI. Gave PIC one to be posted.

4-501.11 Maintain equipment in good repair. Observed leaks from the handwashing sink when the water is running. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some build up around the display line in the non food contact area. Needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hand sink blocked with a cart filled with boxes. CDI. PIC removed the cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple chicken boxes cold holding at the display area with temperatures above 41F. CDI. PIC voluntarily discarded it.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one of employees working with a watch on hand. CDI. Employee removed it and washed hands.

5-205.15 Maintain a plumbing system in good repair. Observed one of the prep sink leaking on the floor when tap is open. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the display cases. More frequent cleaning needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at a handsink in the kitchen. CDI- PIC refilled soap dispenser.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken wings cooled overnight temping 45F in customer grab and go station. CDI, wings were placed in walk in freezer to rapidy chill, temperature of wings reached 38F within 20 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several foods cold holding above 41F, refer to temperature chart above. CDI, per State Memo no points taken as this is the facilities first inspection 2019. EHS educated PIC on new cold holding rule and the facility now understands the cold holding expectations.

4-501.11 Maintain equipment in good repair. Observed a hot hold box that is intended to hold the rotisserie chicken/oven roasted chicken products at 135F or higher, in disrepair, with ambient temperatures of 108F observed. No hot holding violations were observed however, products had been placed into the box in excess of 165F, and were observed to still be 150-160F. As the items are marked for a time limit through quality concerns, EHS suggested and allowed facility to temporarily keep the items on TPHC. Typically the facility keeps the items hot and then cools the items to make chicken salad. Instead, discard times were recorded using 4 hours past the already marked time of cooking. Items will be discarded at that time instead of cooled. This will be a temporary measure until the hot box unit is repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue accumulation on the non-food contact surfaces of the slicer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large cart and several boxes stored directly in front of handsink in prep area. CDI cart and boxes relocated to approved location.

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 one package of deli meat not properly date marked. CDI package labeled correctly.

3-501.13 Use approved thawing methods. Observed chicken tenders thawing on cart out of temperature control. CDI chicken tenders placed in walk-in cooler until ready to actively prepare product.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Deli unable to locate thin probe thermometer. CDI PIC provided thermometer from back storage office.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and grease debris; prep tables, shelves, deli cooler, etc.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed one package of turkey date marking sticker not legible.

NO POINTS DEDUCTED 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available. CDI MOD provided thin probe thermometers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer dispenser at three compartment sink not functioning in need of repair. VR until repair is made manual adding of sanitizer solution will take place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed display cold case holding all TCS foods at 48-49F. CDI all TCS foods placed into walk-in cooler. VR to ensure case is repaired.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service containers stored underneath prep table collecting debris on surfaces; move containers to a location so that surfaces are protected from contamination.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (shelving, surfaces of cooking equipment, kitchen equipment in need of general cleaning)

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete employee health policy at facility. Health policy form was missing exclusion times, and one of the 5 reportable symptoms. CDI- Complete employee health policy form was attached to report, and given to PIC. Educated PIC and staff on site and informed staff to maintain complete copy accessible to employees.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies around prep sink and cart used to transport chicken. Advised PIC to maintain all food products covered until insect presence is remedied. Recommended PIC notify contracted pest control company for approved treatment options.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken items (wings, tenders) stored in hot hold display unit < 135F. Internal temperature of hot hold unit observed to be 129F on rack. Chicken discarded (<4 hrs). VR-10day required. REHS will return within 10 days to verify compliance. Food items hot held must be kept at 135F or above, or discarded after 4 hours until problem is resolved.

7-201.11 Separation-Storage- Keep all toxic chemicals stored in a central location when not in-use. Observed chemical cleaners stored on work surfaces. CDI by returning bottles to chem storage area.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding. Maintain all hot held TCS foods at 135F or above. Observed chicken wings and corn dogs being removed from hot hold display unit at temperatures ranging from 118-130 F. CDI by voluntary discard by PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Cold Holding. Maintain all cold held TCS foods at 45F or below. Observed chicken salad, chicken tenders, and chicken salad sandwiches stored in cold hold display cooler at temperatures ranging from 49-53F. CDI by voluntary discard by PIC.

6-501.111 Controlling Pests- The premises shall be maintained free of insects, rodents, and other pests. Observed several flies in kitchen area of deli. CDI by instruction and continuing to work towards eliminating flies; CDI

4-602.13 Nonfood Contact Surfaces- Non-food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed food residue build-up on display case door tracks.