FOOD LION #1376 DELI

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 two containers of chicken wings in the WIC without date marks. PIC stated chicken wings were originally cooked yesterday. -CDI- PIC properly added date marks. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed wet stacking among multiple dishes stored as clean. Properly air dry dishes.

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 buildup of food residue/debris in the deli meat case and the sliding door tracks. Increase frequency of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked by cart during inspection. Observed employee block front handsink with sheet tray during inspection. CDI - Both items removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS food items in dinner grab n go holding above 41F during inspection. See temperature chart. Ambient in unit 40F. Some items stocked on top of the air curtain, blocking proper air flow to unit. CDI - Out of temperature items voluntarily discarded. Items blocking air curtain removed. 1.5 pts. 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 .

6-501.12 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 heavy packaging debris on floor in WIF. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

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. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed rotisserie chickens cooling since 8:30pm 8/6/25 holding above 41F during inspection. Observed sliced deli meats cooling since 8/6/25 holding above 41F during inspection. See temperature chart. All other temperatures in units compliant. CDI - PIC voluntarily discarded all items. 1.5 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 chickens and sliced deli meats cooling since 8/6/25 that had missed cooling window. Employee stated SOPs for cooling chickens from hot include placing chickens uncovered in WIC. Employee was unable to verify how chickens had been cooled the night prior due to their absence, but claimed the chickens were likely not left uncovered. Employee stated sliced deli meats are not typically placed into WIC or WIF to cool after being sliced and packaged, and are instead placed directly into deli grab n go unit. CDI - All items voluntarily discarded. EHS advised PIC to encourage all staff to adhere to company SOPs for cooling chickens from hot. EHS recommended utilizing WIF to quickly cool packaged sliced deli meats before placing in grab n go unit. 0 pts. 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 .

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 three employee drink cups stored above food products.

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 on several shelves throughout the kitchen. Also observed microbial growth on the caulk behind the 3-compartment sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at one hand sink. CDI - Manager provided during inspection.

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 one ham chub past the 7-day date mark. CDI - Item was voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in near the frying station.

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 handling food while wearing a watch.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a hose with chemical dispenser attachment. Hose was turned off by a secondary nozzle and was connected to a faucet with an ASSE 1001 back flow preventer. CDI - Water was turned off at the main faucet.

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 food stored on the floor of the walk-in freezer.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed a hand sink separating from the wall and needs to be recaulked.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed cove tiles separating from the flooring in the back of the walk-in cooler.

6-303.11 Provide required lighting intensity. Walk-in freezer shall have 10-foot candles at a distance of 30 inches above the floor. Observed 3-9ft candles throughout the walk-in freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a chemical bottle inside of the hand sink at the beginning of inspection. CDI - Item was removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed brooms and a trash can blocking the hand sink at the beginning of inspection. CDI - Items were removed.

4-101.19 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. Observed melting and cracked utensil handles that were falling apart. Manager stated that they will order new utensils.

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: Two opened chubs of deli meat held past expiration date. CDI- voluntarily discarded. Ensure when opened chubs are re-wrapped that pertinent date marking information is readily visible. some chubs had to be unwrapped to obtain the critical date marking information. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jacket hanging on singe service storage shelves.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed walls in some areas such as dish sink area in need of additional cleaning. Caulking at 3-comp degrading and supporting black growth. Recaulk sinks as needed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Two heads of lettuce stored on shelf touching shelf, CDI- Discarded

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 . Wings at hot bar recorded below 135F. CDI- Placed on TPHC. Suspected low temp. In hot water.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Multiple deli meats (pastrami, salami, ham, roast beef) did not have a date sticker for date of opening. CDI- All discarded. Assure facility is marking date for when deli meats are opened.

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 heat treated chicken cooling inside of walk in cooler in a closed single service container. Ensure that foods are cooled in a manner that allows proper air flow. CDI- Containers were opened during the inspection allow cooling at a faster rate.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles on the customer self service bar making direct contact with food on the bar. Utensils were removed to prevent contamination and replaced.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area by the 3 comp sink and gnats by the by the hot bar. Be vigilant in efforts to control the spread of pests.

4-501.11 Maintain equipment in good repair. First bay observed at 3 comp sink not fully functioning to allow water to be held inside. Repair at your earliest convenience.

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 debris inside of the deli case track area. Recommend more frequent cleaning in the future.

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 some areas of the floors inside the kitchen area in need of additional cleaning. Observed walls in some areas such as dish sink area in need of additional cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink by fryer area blocked by a trashcan during inspection. CDI-Trash can was moved from in front of the hand washing sink to allow food service employees to carry out hand washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken wings on the buffet bar below temperature threshold at a temperature range of 127F-132F. Wings were removed and discarded by the manager. No escalation of points due to improvement. Food establishment shall develop a plan to prevent continuous repeats in hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches on display above temperature threshold most likely due to cooling procedures. Follow up with team members to ensure they are following proper cooling guildelines. Sandwiches removed from display and cooled.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Partially consumed bottled water stored on shelf over exposed single service items. Bottle removed and discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Empty chemical bottle attached to hose resting in hand sink. CDI- hand sink cleared for access.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found rotisseries and cut chicken pieces holding below 135F. Refer to temperature chart. CDI- items voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Storage compartment below deli meat and cheese display case has apparent condensation leak. Opened, wrapped, chubs of cheese laying in standing water.

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

4-501.11 Maintain equipment in good repair. Deli meat / cheese case with condensation leak. Service as soon as possible.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live fly in the prep area. - 1 point. No signature needed due to covid19. Inspection was conducted with store managers

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 two chubs of ham, roastbeef, and chicken with no date labels . CDI discarded products. 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 corned beef dated to be discarded 02-15-2020 and roast beef to be discarded 02-15-2020 and ham dated to be discarded 02-14-2020 all still in deli case to be sold. CDI discarded products. Repeat violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

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 debris on wall at three compartment sink.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of rotisseri chicken stored at front of open air display case at 42-43F. Observed all other items in cold case meeting proper temperature requirements. CDI: containers of chicken were removed and stored in walk-in cooler for rapid chilll. Improvement has been noted in this area. Discussed keeping items pushed more to the back of cooler.

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 a package of turkey in deli case that had expired on 9/21/19. CDI: by discarding. Observed a few pacakges of deli meat where the dates were not clear and had been covered by the way it was wrapped and stored in deli case. CDI: labels were made visible. Observed a packaged of roasted turkey that was not dated in deli case. CDI: properly dated.

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed a few chemical bottles that were stored improperly on prep surfaces while not in use. CDI: relcoated to proper area. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer too strong > 400ppm when tested. CDI: diluted to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed inside pans at hot bar wings stacked and top portions of bbq and General Tso wings were ranging from 122- 130F. Recommended to not overstack wings in pans and level product out more. CDI: wings were reheated to 140F.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside customer open air display cooler rotisseri chicken ranging from 43F - 45F. CDI: chicken was removed and stored inside walk-in cooler for rapid chill. VR by 6/29/19

Repeat: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only a thick probe dial thermometer available for use. VR by 6/29/19

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink partially blocked by trash can. CDI: trash can relocated.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rotisserie chicken in walk-in cooler between 44-46F. Observed tempura chicken and mild wings in cold case were 42F and 43F. CDI: discussed ensuring these items area cooled down properly after cooking; education provided.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed only thick probe thermometer available. CDI: manager will bring thermometer from another department.

4-502.11(A) Maintain utensils in good repair. Observed several tongs that were damaged with rubber ends tearing apart. Manager indicated that they were in the process getting rid of these types of tongs and getting new ones with stainless steel.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottles and at 3-comp sink too strong for FCS. Concentration above 400ppm. CDI: by diluting and correcting to 200ppm. Water temperature was too hot and was adjusted.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Handsink across from fryer observed blocked with cleaning supplies and trash can. CDI: items were relocated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottle in hand sink should only be used for handwashing . CDI removed spray bottle.

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 floors in freezer and in kitchen area behind equipment in need of cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.Observed buildup of food debris in tracks of deli 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 several chubs of deli meat with no date labels. CDI unlabeled product discarded. .

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed a bread item in the walk in cooler without packaging. Item was packaged in plastic wrap by an employee. Insure that food items in storage are protected with some sort of packaging to protect from environmental hazards.

4-501.11 Maintain equipment in good repair. Observed sanitizer line on the three compartment sink broken at time of inspection. Item was repaired by PIC during inspection.

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 items dated for 6/11-6/13. Observed some product not labeled or label has been washed out. Ensure that labeling is clear at all times. CDI- Items out dated were voluntarily discarded. Ensure dates are visible at all times. .

4-501.11 Maintain equipment in good repair. - 0 pts - Observed stainless plate of walk in cooler door in need of repair. Properly seal to wall. / Observed sliding door of cheese del section in bad repair. Ensure door fits grooves and works properly to maintain proper temperatures of unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed in deli case along tracks and inside unit for debris build up. / Cleaning in the bakery drawers interior and exterior.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris built up on the lower creases of the deli meat/cheese display cases.

5-205.15 Maintain a plumbing system in good repair. Observed leaking sink in the kitchen area.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside track and under trays in display cooler collecting food residue. 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 several soft cheese date marked with expiration date from cheese package. Soft cheeses should be date marked 7 days from date opened. CDI cheese relabeled. Manager made copy of exempt cheeses from code.

4-501.11 Maintain equipment in good repair. Observed interior of display unit rusted and peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue buildup inside track and interior of display unit.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed of shelving under prep tables. Observed with food debris.

4-602.13 Nonfood contact surfaces shall be clean to sight and touch. Observed deli case tracks and trays in need of cleaning.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed the self service bulk bread lids in need of repair. Observed deli door tracks that repeatedly fall down and may need repair.

4-602.13 Nonfood Contact SurfacesMaintain all non food contact surfaces clean and in good repair. Observed cleaning needed around and inside the deli case doors and tracks. Observed cleaning needed inside the hot holding case.