FOOD LION #635 DELI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food trays housing equipment and utensils stored clean with food debris and build up on food contact surfaces. CDI - PIC moved all items back to 3-comp-sink to be W/R/S. 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 .

6-501.12 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 litter throughout floors in WIF. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS chicken batter mix above 41F at flip top unit. See temp chart. CDI - PIC voluntarily discarded pan of TCS chicken batter mix. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Observed several portioned sliced maple honey turkey breast above 41F at customer grab and go station. CDI - PIC stated food was sliced roughly 30 minutes ago moved items into WIF to quickly cool down. See temp chart. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen and hot service bar. CDI - PIC relocated fly devices to be more effective at caputring flies.

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 in WIF food debris and litter throughtout the floors. Increase frequency of detailed cleaning of unit.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at all three handwashing sinks. CDI - PIC will place signs up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several portioned sliced American cheese, and sliced Swiss cheese cold holding in customer Grab&Go case from yesterday above 41F. See temp chart. CDI - PIC voluntarily discarded items. 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 .

REPEAT 6-202.13 Properly locate mechanical insect control devices. Observed insect strip with dead insects stored on prep top behind slicer. CDI - PIC removed device. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two wall mounted insect devices with several dead insects. Increase frequency of removing dead insects.

4-501.11 Maintain equipment in good repair. Observed two wall mounted insects devices not functioning with several dead insects. Repair units and increase frequency of removing dead insects. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed flatten cardboard boxes being used on shelving for deli meats in WIC. CDI - PIC removed and discarded cardboard boxes.

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 wrap pad torn and damaged at wrapping station. Replace item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of general tso chicken wings and pan of spicy chicken wings hot holding below 135F at the self serve steam table. See temp chart. CDI - PIC voluntarily discarded general tso chicken wings after over cooking them in the oven and reheated the spicy wings to 171F. 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 .

REPEAT 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed overall improvement in pest control was observed throughout the deli department, attributed to enhanced cleaning practices and the use of insect traps. As a result, point deductions have been reduced. Continued high-frequency cleaning and maintenance of pest control devices is recommended. Only two flies were observed during the inspection.

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 debris and build up on deli case railings. CDI - PIC increase frequency of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed can wash metal piping leaking water from back-flow prevention device. PIC will place work order.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed several utensils and equipment with food build up and debris. CDI - PIC took items to 3-comp-sink to be rewash. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5-6 packages of "all natural sliced turkey" in customer grab and go case above 41F. CDI - PIC moved items to WIF to quickly cool down. Turkey was sliced at 12:00PM. 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 .

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several chicken wings not reaching proper reheating temperatures. Chicken wings temperature were observed between 126*F-120*F. CDI - PIC placed chicken wings back into fryer for more time. Second reheat attempt temperatures were observed around 198*F-202*F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed customer display case with cooked chicken nuggets and breaded chicken tenders above 41*F from two days ago. CDI-PIC voluntarily discarded seven containers of chicken tenders and three containers of breaded chicken tenders. initial ambient air of customer display case was observed at 50*F-52*F. after 1-hour ambient air was observed at 39*F-41*F. PIC will have unit serviced and obtain more information on defrost cycles. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observe a flies throughout kitchen area.

4-501.11 Maintain equipment in good repair. Observed customer display case ambient air reading 48*F-52*F. PIC stated unit could be in defrost mode. PIC still placed work order to have unit serviced.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed popcorn chicken, chicken nuggets, BBQ chicken wings, and rotisserie chicken cold holding without being covered in walk in cooler. CDI - PIC covered all food items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed speed rack of clean utensils and equipement stored with food build up and storage trays were wet and housing food debris CDI- PIC moved three trays of utensils and equipment to 3-comp-sink. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in customer display case one container of summer citrus chicken, BBQ and buffalo chicken pieces all above 41*F. CDI - PIC voluntarily discarded food. 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 .

3-501.18 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 chub of white chicken in display case without any label or date. PIC was unsure of when food was sliced. PIC voluntarily discarded food. Observed sliced natural turkey breast in display case without any label or date marking. PIC was unsure of when food was sliced and voluntarily discarded. 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 . 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 block of American cheese with out date marking. PIC was able to date marking American cheese from yesterday date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear spray bottle labeled glass cleaner but was found to be quaternary sanitizer. CDI - PIC renamed secondary spray bottle quaternary sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed nats and flies throughout kitchen. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small crawling insect on cutting boarding. EHS instructed PIC to W/R/S cutting boards.

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 raling for display case with food built up and missing plastic railing guard. 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 built up food debris on knife holder.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage bins with lids open.

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 dust build up on vents inside walk in cooler. 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 food built up on cooking equipment and general cleaning needed around equipment. Observed general cleaning needed in mop/storage room. Room had a foul smell and boxes were scattered all over floor. 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.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at display case several cold holding To-Go chicken wings boxes above 41*F. Food has been on display for approximately an hour. CDI - PIC moved about 12 To-Go chicken wing boxes into WIF. Temperature of other cold holding foods were under 41*F. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three discolored cutting boards with score and scratches marks. CDI - PIC will replace cutting boards.

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 built up food debris on knife holder. 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 built up food debris along the door gaskets and rails of deli display case. CDI - PIC instructed food employee to clean items before end of shift.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in deli during inspection. Needs to be prevented from facility. Repeat

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 wrist watch while working with 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. Observed single use dishes stored directly on surfaces with debris. Also observed stuffs stored on single use dishes in the deli. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from the hand sink at the back.

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 needed on floors and ceiling. Repeat ***improvement from last time

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed turkey, ham, beef, bologna in one of the display cases cold holding at temperatures above 41F. CDI. PIC removed to the cooler due to over stocking. 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 stored directly on the boxes of to go sauces. CDI. PIC removed.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in the cold holding units in the facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in deli. Needs to be prevented from facility.

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 food buildup and debris on tile, walls, vents in prep area. Increase cleaning frequency. 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 cracks on the floors in the food prep area.

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: http://meck.co/FoodSafety 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 grab and go packs containing sliced turkey and Munster cheese that were cut within the hour and immediately sealed and placed stacked in grab and go display. Sliced meat and cheese packs were 46-51F. CDI-EHS explained to PIC that sliced meats and cheeses will increase in temperature during the prep process and should be cooled down using cooling methods listed above. PIC moved packs to WIC and placed them in a single layer across a sheet tray to quickly cool.

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 food buildup and debris on tile walls in prep area. Increase cleaning frequency.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed an employee beverage on prep table where cooked chicken products were being packaged. Keep all employee items in a designated area to prevent contamination.

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 residues, splash, and debris in gaskets of display cooler, under prep tables, and along shelving. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed tables, baskets, and boxes in food prep area. Remove clutter and items not necessary to operation. -0 points-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC and employees with limited knowledge of food safety, food borne illness causes and symptoms, correct temperatures for final cooking, and how to determine if food contact surfaces have been properly sanitized. Store management has completed food protection manager certification training but employees have not. CDI - Employees were corrected through instruction but additional food safety training is advised. -1 point-

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: http://meck.co/FoodSafety 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 closed containers of rotisserie chicken cooling in walk in cooler. CDI - PIC opened containers to allow cold air to circulate in and around food product. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies in deli. Establishment has pest control service. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of canola oil stored on floor. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with ready to eat food without wearing a hair restraint. CDI - Employee put on hair restraint at start of inspection. -0 points-

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 abundance of food residues in gaskets of sliding doors on deli case and below prep tables. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 Employee health policy missing information regarding non-typhoidal salmonella. CDI - An updated employee health policy was given to and reviewed with PIC. -0 points-

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 for cleaning vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. -0 points-

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 employee food and employee drinks stored on prep table while food preparation was occurring. CDI - Food and drinks were moved to designated area away from equipment, customer food, and utensils. -0.5 points-

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 chickens and cooked potatoes stored at hot bar with temperatures ranging between 82F and 96F. CDI - PIC determined that hot bar was not turned on. All items stored at hot bar were discarded. -1.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed quat sanitizer concentration of 0ppm at three compartment sink. Quat sanitizer was not connected to mixing valve. CDI - PIC connected new container of quat sanitizer to mixing valve. Quat sanitizer concentration was 200ppm. -1.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee slicing deli meats while wearing wrist watch. -0.5 points-

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 gaskets on customer display case with food build up and residues. Recommend higher frequency and more thorough cleaning. -0 points-

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 plastic containers of fried chicken in walk in cooler with temperatures between 43F and 46F. PIC stated that items were cooked and placed in walk in cooler to cool the day prior. CDI - PIC voluntarily discarded fried chicken. -1.5 points-

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 fried chicken in closed plastic containers cooling in walk in cooler. Items had been placed in walk in day prior to inspection. CDI - PIC voluntarily discarded food items. Proper cooling methods were discussed with PIC. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of plastic cutlery stored on floor. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards at prep station in need of replacement or resurfacing (deep grooves). PIC placed a work order for the issue.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled drink on prep surface in deli, another drink on shelf inside walk-in cooler, and one on shelf inside walk-in freezer. CDI: all drinks were discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels in dispenser at handsink at side entry into the deli. CDI: paper towels were provided. No points deducted due to nature of violation. Handsink was accessible and no storage found inside.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed bags of chicken tenders inside hot hot display unit ranging from 96F - 102F. CDI: chicken tenders were discarded. Store manager found that temperature switch to unit was accidentally turned down.

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 ~ 6 chubs of deli meat in display cold case not dated. Staff had no knowledge of when the meat was opened/sliced. CDI: deli meat was discarded.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink and spray bottle at borderline but getting close to reaching > 400ppm. Advised manager to notify chemical company to look at dispenser for calibration. CDI: sanitizer was diluted to under 400ppm.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bucket inside the front handsink near the slicer.CDI-PIC removed bucket.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of sanitizer stored over the food prep sink. CDI - bottle was removed.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris build up in the tracks of the deli meat case.

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 container of colby jack cheese opened one day prior not date marked. Item dated by deli manager.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of cake icing stored directly on the floor of the walk in cooler. Items moved during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration of the three compartment sink measuring 0ppm while in use. Refilled and proper concentration noted.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date mark required foods are allowed 7 day max shelf life. Observed fresh prepped salads being date marked with incorrect dates for over a month shelf life. CDI- Salad dates corrected.

5-501.115 Discard items and litter stored in the waste areas and enclosures. Observed some garbage stuck between dumpster and loading bay. Needs cleaning out.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed deep container of cut lettuce wrapped in plastic at 55 degrees in walk in cooler approx. 3.5 hrs since cooling began and not likely to reach 45 or below with current cooling methods. CDI- PIC voluntarily disposed of lettuce.

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 Lettuce cooling in deep container while tightly wrapped. CDI- Reviewed proper cooling methods with worker, PIC voluntarily disposed of lettuce.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer at island cooler holding prepped sandwiches, cheese, etc.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in deli area, need to treat for pest problem. CDI- Pest company has been contacted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food particles stuck to blade guard. CDI- Slicer re-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 sandwiches tightly packaged in walk in cooler actively cooling without ventilation. Foods cool faster when properly ventilated. CDI- Packages opened to allow cool air transfer.

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 items stored at ground level in fridge step in unit used for single service storage.

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 build up in need of cleaning. (shelving throughout, surfaces of cooking equipment, inside un-used proofer, metal storage shelf right of three compartment setup)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two handsinks. Dispensers were not properly working. CDI: Towel rolls provided at each handsink.

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 date marking labels on 2 chubs of meat that were no longer legible due to moisture build up. PIC directed to find a method of labeling that keeps label in tact for duration of dated period. CDI: Items discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice stored on floor in WIF. Observed danishes stored on floor outside of WIF. CDI: PIC relocated items.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids to dumpster not closed.

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 floor in WIF in need of sweeping. 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 one missing tile for baseboard at WIF. Store is under going renovations and the whole deli will be redone in May.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash hands with spray arm in 3 comp sink. CDI: conversation with employee about where to wash hands and employee was instructed to properly wash hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands with spray arm at 3-comp sink. CDI: Employee directed to properly wash hands at handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and wing drummettes in hot holding below 135F. Product was going to be cooled and used for "cold selling" tomorrow. CDI: Items discarded. Conversation with PIC that after items have been held out of temperature for over 2 hours, they must be discarded. Food Lion policy is to hold all items in hot case and if not sold within 4 hours, it is to be re-purposed (chicken salad, cold sold, etc)

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 drummettes cooked at 1:30 pm stored for cooling on speed rack. Product ranged from 80-120F. CDI: Items were moved from speed rack to WIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants throughout storage area. CDI: All open food and SS items were discarded and Ecolab was called to eradicate the problem. VERIFICATION REQUIRED

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed bag of clean linens stored on the floor in storage area. CDI: PIC relocated linen.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water temperature in 3-comp sink 85 F. When actively washing and sanitizing, do not place soiled utensils in middle bay of sink. Observed soiled bakery icing spreader in rinse bay of sink while items were soaking in end bays.

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. Observed dust and grease build-up on light covers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found various foods above 45 F in cold case. CDI- items pulled from case and discarded. CDI-Call made for case to be serviced.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Deli manager Jackie Holmes provided stem thermometer for checking food temperatures, and advised that they do not have thin tip probe thermometer. CDI- Manager Scott Mattox advised that he will order thermometer. Return visit to be completed by October 2, 2014 to check for thin tip thermometer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Large sized single service items stored on shelf not protected. Operator corrected stored/ inverted items.

A cert.ified food protection manager must be on site at all times the facility is in operation. Manager on duty not certifed/could not provide documentation.

3-501.16 Potentially hazardous hot foods must be held at or above 135F. Observed chicken nuggets on prep table in a bag at 107F. Chicken nuggets were discarded. Obce product reaches 135F, product must be actively hot held or actively cooled.

4-203.11 Thermometer must be accurately calibrated. Observed thermometer reading 22F in ice water bath. CDI EHS calibrated thermometer.

General Comment- Observed certification not belonging with PIC on duty at time of inspection. Have PIC that is certified for each shift or a general store manager that is food safety certified to avoid 2pt deduction after 1/1/14.

General Comment- Small trash can needed at each hand wash sink to dispose of papertowels. Currently using one large trash can with lid and employees are attempting to remove lid with papertowel that they are throwing away to avoid contaminating hands.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed one knife stored as clean with food and grease debris. Knife moved to dirty drainboard of 3-compartment sink to re-wash.