FOOD LION #1585 DELI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser unable to provide paper towels at one hand sink. PIC stated that it probably needs batteries CDI: PIC placed box of paper towels at hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings and rotisserie chicken in front row of chicken grab n go case measuring above 41F in temperature. Observed sliced and packaged cheeses in a different grab n go case measuring above 41F in temperature. PIC stated that chicken products and cheese had both been in the units overnight. EHS observed ambient temperatures of cases measuring 38F. PIC stated that a technician will be called to ensure the units are operating properly. CDI: PIC voluntarily discarded chicken products and cheeses. Verification visit required within 3 days to ensure cold holding compliance. 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 containers of floor cleaner, sanitizer and other chemicals stored on shelf above and beside single-service/use items. CDI: PIC relocated chemicals to bottom shelf.

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of gnocchi on the walk-in cooler floor. CDI - PIC moved box to cooler shelving.

6-301.14 Post a handwash sign at each handsink. Observed missing hand wash signs in the restrooms.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 packages of 43-45 degree grab-n-go chicken wings due to them being stacked too high. CDI - Items were voluntarily discarded. Improvements made from previous inspection.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed one open chub of bologna without a date mark. Observed one open package of bologna without an expiration date of 12/9/25. CDI - Both items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of chicken stored on the floor of the walk-in cooler.

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

4-501.11 Maintain equipment in good repair. Observed rust forming on two drying racks. Manager stated that new ones have been ordered.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a broken dumpster lid.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Ham and Cheese Sandwich, Bone in wings and Boneless wings above 41F. However, most of the products were below 41F, top row of stacked product temped above 41F. Bottom rows were in compliance. *CDI - All items above 41F were voluntarily discarded by PIC. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of frozen chicken tenders stored directly on the floor of WIF. *CDI - PIC removed boxes from floor placing them on shelf in WIF.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Rotisserie Chicken, Rib Bites, hot wings and BBQ wings above 41F in Grab N Go. *CDI - PIC voluntarily discarded items and discussed new way of doing things to ensure proper cold holding temperatures are achieved. 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 .

*REPEAT* 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 - Dust build up on WIC vents in need of cleaning.

*REPEAT* 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 and black build up in hard to reach areas of deli. Discussed with PIC that these areas could use more frequent thorough cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked in dispensers during inspection. EHS observed that battery on dispensers were malfunctioning. CDI- paper towels provided, EHS emphasized importance of providing paper towels at each permitted handsink, can place paper towels on top of dispenser or in easily accessible location adjacent to handsink. REPEAT. Note: EHS discussed with PIC Wendy that this is the 3rd consecutive inspection with no paper towels available at handsinks, PIC had all dispensers working by end of inspection and will discuss with team to ensure this is not an issue moving forward.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed 2x packages of raw chicken stored on top shelf of walk in cooler, directly above RTE deli meats and cheeses. PIC stated this is for grocery retail, should not be stored here. CDI- raw chicken moved, no longer storage contamination concern. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 cleaning needed on vent grates in walk in cooler. REPEAT. Note: points left at 0, different areas needing cleaning compared to previous inspection.

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 general cleaning needed on floors underneath 3 compartment sink, black buildup in this area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked in dispensers during inspection. Employees stated that some employees are new, have not been stocking inside of dispenser because they do not know how to. CDI- paper towels provided, EHS emphasized importance of providing paper towels at each permitted handsink, can place paper towels on top of dispenser or in easily accessible location adjacent to handsink. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few items at hot bar holding below 135F. EHS temped all wings coming out of fryer, were at proper temperature. PIC and EHS believe drop in temperature of sauced wings is due to adding the room temperature sauces to wings, bringing them down in temperature. EHS confirmed that crispy wings with no sauces were at proper holding temps, sauced wings were not. CDI- wings reheated and placed back into hot holding. EHS discussed process for these wings and how to maintain holding temperature moving forward. 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 .

3-501.18 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 2x cut deli chubs that have expired according to date label, bologna expired on July 12th and roast beef expired on July 13th. CDI- products voluntarily discarded during inspection. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with wrist jewelry on during inspection while preparing food. Specifically observed employee prepping baked goods with loose wrist jewelry . REPEAT.

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 general cleaning needed inside of deli display case, between dividers at sliding doors, under vent grates and between prep table and knife holder where food debris is getting trapped.

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 general cleaning needed on floors underneath 3 compartment sink, black buildup in this area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at dispensers in deli. PIC stated he has had issues with paper towel dispensers. CDI- PIC provided wipe-all wipes as replacement for paper towels, will keep stocked until dispensers is refilled/repair

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

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. 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 to-go/catering containers, outside of original plastic protective packaging, stored on shelving directly adjacent to the mop sink area, potential for splash contamination on these containers with current storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and can opener stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken drumsticks with final cook temperature of 74F-118F. CDI: Education provided and food employee reheated product to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roast beef sandwich and rotisserie chicken being held above 41F on sales floor. CDI: PIC voluntarily discarded product.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken box stored directly touching a large container of icing sitting on a shelf. CDI-PIC moved icing to a separate shelf to prevent contamination.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no digital thermometer in deli during inspection. CDI-PIC grabbed one from produce but they need one of their own. PIC placed an order while EHS was on site.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Spoke with PIC of deli and asked thr procedures for cleaning slicers. PIC explained they take them apart and use sanitizer for cleaning the stand alone part. They take other equipment to the sink and wash/rinse/sanitize. CDI-EHS explaiend they must use wash/rinse/sanitize stand alone part like they would with any other utensil. PIC cleaned while EHS was on-site.

4-501.11 Maintain equipment in good repair. Observed WIC handle on the inside missing two top screws. PIC did not sign due to Covid protocols.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Obserevd top unit of the deli case holding food at 45F. Glass case was open from the night before, could have been causing issue. Grab and go was holding foof at 45-46F. Bottom section of the deli case was holding food at 39F, PIC explained it is on a seperate unit and they get those products from the WIC not from the deli case. CDI-PIC voluntarily discarded all TCS food and had a maintenance person on-site during inspection. VR REQUIRED 2/16/2020

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

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed sanitizer water at 100F, when tested for sanitizer it was coming out 600ppm. EHS put cold water in (75F) quat tested 200ppm. Explained to PIC since they are using diversity products water must be cold to be used and tested properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chub of ham at 44F. First inspection since new rule went into effect. Spoke with staff about placing meat in lower portion after prepping it since lower portion was holding below 41F. -0pts-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed one box of cakes stored on the floor in the walk-in freezer. Corrected during the inspection (CDI)- Box was placed on shelf. -0pts-

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 grooves of sliding door on meat display case. Needs to be cleaned. -1pt-

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. Sliced grab and go deli slices being packaged and placed out for sale during cooling process in open air cooler. See chart for tempertures. Approved cooling rate achieved only due to intervention of location for cooling of deli meats. repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee wearing a bracelet during food preparation. Remove.

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. -P Observed prepared salads cooling in covered containers on the grab and go line at 50F. Ensure product is cooled to 45F or below before placement in the 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 slight build-up and debris underneath shelving and behind fryers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at 2 handsinks. CDI papertowels provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cheese stored under condensation leak in walk-in cooler. CDI cheese relocated to approved location.

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

4-501.11 Maintain equipment in good repair. Observed condensation leak in walk-in cooler. Observed rusted shelves in walk-in cooler. Observed under sliding glass cooler not holding below 45F.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels provided at one handsink in deli. Papertowel dispenser nonfunctional. CDI papertowels provided.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several boxes stored on floor in chemical storage room.

4-501.11 Maintain equipment in good repair. Observed display units rusted/in disrepair. REPEAT VIOLATION.

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 debris. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed handsink draining slow.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Deli employee stated slicers are washed, rinsed and sanitized daily. CDI by instruction to wash, rinse and sanitize at least 4 hours.

4-501.11 Maintain equipment in good repair. Observed rust inside meat/cheese display cooler. REPEAT VIOLATION.

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 debris; deli paper, tracks of deli case.

4-501.11 Maintain equipment in good repair. Observed deli meat/cheese display cooler with rusted metal. Observed walk-in cooler shelves beginning to rust.

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 of deli meat/cheese display cooler collecting food residue. Observed shelves soiled in walk-in cooler.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. | Observed an unapproved folding table in the deli today. Remove tape observed on the 3 comp. sink today as it is not approved.

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. Clean floor behind fryers- chicken and debris observed today.

Store clean linen where they will not be exposed to contamination.Observed clean aprons stored on sanitizer concentrate today. Moved to correct.

Observed the hose nozzle connected to the hose with the water on today at the can wash. This makes the breaker valve ineffective- store hose with water off or without nozzle attached.Water turned off today to correct.5-304.12

Clean the WIF floor. Observed debris and old food on the floor today.6-501.12

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved opened American Cheese today with no date mark. All TCS foods that are not used/sold within 24 hours of opening/making must be date marked. Cheeses that are exempt from date marking are listed under 21 CFR 133- provide proof that this cheese meets the exempt definition or start date marking this product.

. 4-302.12 Food Temperature Measuring DevicesObserved no thermometer onsite today. Thermometer acquired during inspection to correct.

4-501.14 Warewashing Equipment, Cleaning FrequencyKeep sink vats and drainboards washed and sanitized before use or at least every 24 hours. Observed a scum ring around the sanitizer vat today and the drainboard was soiled.