FOOD LION #455 DELI/BAKERY

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on slicer. CDI. PIC cleaned unit. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout prepping areas of kitchen and where food was located.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food. Repeat-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed old employee health policy stating the big 5 illnesses. CDI: EHS provided facility with an updated copy.

6-301.14 Post a handwash sign at each handsink. Observed hand sink without hand signs. CDI. PIC was provided one. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the chicken in the grab n go at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle with sanitizer stored directly on prep table. CDI. PIC removed. Repeat Facility needs to store chemical spray bottles at designated areas.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing wrist jewelry while working with food.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of cleaned dishes. CDI. PIC separated them.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed hot water at 3 comp sink coming out at 108F. EHS will be back to check the water temp.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed not enough hot water coming to the facility. EHS will be back to check the hot water.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed old employee health policy stating the big 5 illnesses. CDI: EHS provided facility with an updated copy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at one of the sink. CDI. PIC provided one. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various sliced deli meats such as ham, turkey cold holding above 41F in the customer grab and go case (refer to temperature chart). The internal temperature of the unit was 37F. CDI-PIC voluntarily discarded all out of temperature deli meats. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer spray bottle with sanitizer stored directly by single use dishes. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed one of the sinks to be clogged. CDI. Sink unclogged during inspection. Needs to be repaired. Repeat. **** no points taken. Facility have cold water coming to the sinks.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin by hand sink. CDI. PIC provided one.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at one of the sink. CDI. PIC provided one.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout prepping areas of kitchen and where food was located.

5-205.15 Maintain a plumbing system in good repair. Observed no cold water coming through the 3 comp sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed restroom with no covered bin.

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 build up on ceiling around vent area. Maintain clean. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed insufficient hot water at the 3-compartment sink (see temp chart). Note: All other departments had sufficient hot water during today's visits. Deli department is furthest away from the water heater. EHS advised PIC to have Store Manager put a work order in to have hot water adjusted at the 3-compartment sink. VERIFICATION REQUIRED to ensure facility is in compliance.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed one of the two dumpster lids damaged and concaving in. EHS advised PIC to contact waste company to have the lid repaired or replaced, so that it is tightly fitting.

6-303.11 Provide required lighting intensity. Observed two lightbulbs out in the hood system. Replace with new lightbulbs.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a handsink with visible food and oil residue inside the sink. Handwashing sinks may only be used for washing hands.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed non-functional food slicer. Repair. -0.5-

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 non-food contact surfaces under two of three slicers in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F 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 various amounts of TCS foods held at temperatures below required hot holding temperature of > 135 F degrees at 3rd shelving space in case. Refer to temperature observation chart. All other TCS products stored on 1st and 2nd shelves were observed to be in compliance during today’s inspection. CDI - Foods were voluntarily discarded by PIC. -1.5- Staff will not place any TCS foods on 3rd and 4th shelving spaces at hot case until repairs are completed and unit is able to maintain foods > 135 F degrees. ***VR REQUIRED.

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 employee prepare lettuce, place product into a closed container inside of the walk-in cooler to cool. EHS observed only 1 degree change after 20 minutes. Cooling method is ineffective to achieve proper cooling towards < 41 F degrees. CDI - Container left vented and moved towards back walk-in cooler which allowed the product to began cooling towards < 41 F degrees, as observed through an additional 20 minute cooling time. -0.5- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of deli & bakery goods stored directly on the floor inside of the walk-in freezer. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional food slicer. Repair. -0-

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 debris on floors inside of the walk in freezer. Maintain clean. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various sliced deli meats such as ham, turkey, and roast beef cold holding above 41F in the customer grab and go case (refer to temperature chart). The internal temperature of the unit was 37F. PIC stated that food employee placed deli meats in the grab in go cooler yesterday evening and they have remained there. CDI-PIC discarded all out of temperature deli meats. -REPEAT VIOLATION- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly remaining throughout prepping areas of kitchen and where food was located.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC using completely water damaged quat test kit to measure sanitizer in spray bottle. PIC stated they dropped test kit in water accidentally. CDI-Provided new quat test kit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various deli sandwiches such as roast beef, egg salad, turkey and swiss, 4 containers of fried chicken, and 4 containers of rotisserie chicken cold holding in customer grab and go coolers between 44-48F. PIC stated that all sandwiches were prepared this morning around 10am and all fried chicken and rotisserie chicken were pooled from walk in cooler and prepared into individual containers and labeled around 10am as well. CDI-All items were pulled and placed into walk in freezer to rapidly 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed glass cleaner and oven cleaner stored on top of convection oven. PIC relocated chemicals to designated chemical storage area.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee enter kitchen and put on gloves and start handling chicken without a hand wash. CDI: Food employee removed gloves and washed hands.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large white cutting boards with deep cuts and grooves. PIC stated they have placed an order for new cutting boards.

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 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 . Observed two chubs of chicken breast in display cooler with discard dates of 1/5. CDI: PIC voluntarily discarded items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed old employee health policy stating the big 5 illnesses. CDI: EHS provided facility with an updated copy.

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 nonfood contact surfaces of prep spaces in need of cleaning.

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 TCS foods held at temperatures below required hot holding temperature. CDI - Food was voluntarily disposed by PIC

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 TCS food items stored above the required temperature for cold holding TCS food. CDI - PIC voluntarily disposed of out of temperature food items.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employees wearing bracelets and watches while preparing RTE foods.

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 written procedures. CDI, EHS educated PIC.

4-501.11 Maintain equipment in good repair. Observed ice build on pipes behind fan at walk in freezer. Need ice removed.

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 dirty floors at walk in freezer. Need cleaning. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed wood shelving and other items near fryer and oven area that are not necessary for operation. Need removed/cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prepped sandwiches observed above 41F on grab and go case (see chart). CDI. Voluntarily discarded by PIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid observed open on dumpster.

6-301.14 Post a handwash sign at each handsink. Observed handsink by slicers missing hand wash sign and hand soap. CDI - PIC obtained handwash sign during inspection. REPEAT.

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 low grout and missing tiles in mop/can wash; standing water in basin unable to drain properly.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed handsink by slicers missing hand wash sign and hand soap. CDI - PIC placed pump soap and printable handwash sign at handsink during inspection. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed handsink nearest entrance to deli by slicers missing hand wash sign and hand soap. There were two different types of sanitizer, but no soap. CDI - PIC placed pump soap and printable handwash sign at handsink during inspection. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one open chub of deli meat stored in bottom sliding door at 44F without being removed from cold holding prior to taking temperature. CDI - PIC voluntarily discarded and informed EHS that cooler will be serviced to ensure proper air flow as indicated by previous service technician. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed party trays and other disposable containers stored directly under water lines in mop closet. These are influent water lines, not sewer lines. Provide space between water sources and to-go containers. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant sored above package of bagels on speed rack and over potential display containers in backroom. CDI- removed

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in near prep area.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed metal tray stored on top of rotisserie chicken without barrier.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed open employee drink by chemicals. CDI, removed.

2-301.14 When to Wash - P Employee observed donning gloves to shred chicken without washing hands prior. CDI. Employee educated and washed hands before putting on new gloves.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap missing at middle handsink in kitchen. CDI. Soap obtained.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Munster cheese observed with no date marking in WIC. CDI. Voluntarily discarded by PIC. 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 Cut lettuce observed date marked for discard date 1/27/2020. CDI. Lettuce discarded.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thermometer observed out of calibration by over 20F. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf thermometer observed with no thin probe. CDI. New thermometer was obtained and calibrated.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad for wrapping observed torn. Replace seal pad.

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. 6-502.12 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. Sweep floors behind fryers and under racks in walk in cooler. Repair loose baseboard tile next to walk in freezer door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from sliding door tracks of deli display case

6-502.12 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. Sweep floors under racks in walk in cooler.

4-501.11 Maintain equipment in good repair. Walk in freezer door gasket is damaged and in need on replacement. Replace

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from sliding door tracks of deli display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed deli meats cold holding above 45F at customer cold storage shelving (see chart). CDI- items were transferred to the walk in cooler for cooling.

4-603.14 Wet Cleaning - C Wash equipment and utensils prior to sanitizing them. Employee indicated the deli slicer blade is sanitized every 4 hours but washed with soapy water only at the end of the day.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor debris accumulation underneath wicker deli meat baskets at the customer cold storage shelves. Improvements made since last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris accumulation on the back side of one deli slicer blade that was stored clean. CDI- slicer was cleaned.

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 rotisserie chicken cooling in a covered bowl in the walk in cooler. At 5:10PM, the product was at 76F. At 5:45PM, the product had dropped to 75F. CDI- employee removed plastic covering and stirred product to promote rapid cooling.

4-603.14 Wet Cleaning - C Wash equipment and utensils prior to sanitizing them. PIC indicated the deli slicer blade is sanitized every 4 hours but washed with soapy water only at the end of the day.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on customer cold storage shelving underneath the sliced deli meat wicker baskets.

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 utensils being stored in sanitizer water.

4-603.14 Wet Cleaning - C Wash equipment and utensils prior to sanitizing them. PIC indicated the deli slicer blade is sanitized every 4 hours but washed with soapy water only at the end of the day.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the plumbing underneath the 3 compartment sink. PIC indicated a service request had already been ordered.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink comingled with facility food in walk in freezer. CDI - Discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of crumbs and debris sliding door track of display case. CDI - Cleaned during the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food comingled with food intended for deli use. CDI - All emplyoyee food items relocated to low shelf.

4-501.11 Maintain equipment in good repair. Observed rust inside lunchmeat diplay case. Repaint or replace rusted equipment.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed food debris on the interior of the meat slicer. CDI by instruction.

All foods available for self service with two or more ingredients shall be labeled with a list of ingredients. Observed pastries for self service on top of the cold holding display cases. CDI by instruction.