FOOD LION #985 DELI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flys throughout preparation area. PIC stated they have had issues relating to flies throughout entire store. PIC stated Ecolab arrived on site yesterday to change fly traps. CDI - Increase pest control.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes cleaned yesterday wet nesting on clean storage rack. CDI - PIC move dishes to three compartment sink for w/r/s.

4-501.11 Maintain equipment in good repair. Observed water pooling at the bottom compartment of deli case. PIC stated they will remove water, make a maintenance request and move items 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 WIC floor, WIF floor, and raw chicken breading station with trash, build up, and food debris. Increase cleaning frequency.

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 underneath three compartment sink with black buildup surrounding metal plate. Observed trash and food debris underneath preparation tables and storage racks. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed G and G deli cooler holding TCS items above 41. PIC stated that they just got the entire unit replaced. Ambient temp of unit holding below 41. All product held in cooler over night. PIC sent in a work order to look at unit for CH. CDI - Items above 41 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 .

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). Observed salami in display case without 7 day date marking. PIC stated food lion protocol is to not date mark salami or pepperoni. PIC stated they hold it until manufacturing date expires (12/13/26) CDI - PIC voluntarily discarded product. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop for flower stored in flower with handle broken off. CDI - PIC voluntarily discarded.

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 signal use baggies for deli meat storage with visible food debris on them. CDI - PIC voluntarily discarded single used items contaminated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of raw chicken in walk in freezer stored nestled in box with mozzarella sticks. CDI: Chicken relocated to chicken box. Facility receives some chicken in a ready to eat form and some chicken in a ready to cook form that is stored in the freezer. EHS showed PIC what to look for to determine if boxes of chicken are raw or fully cooked and how to correctly store items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire bottom of deli sliding door display case in the kitchen holding items above 41F. CDI: Items were voluntarily discarded. PIC stated that they have a work order in for the case due to the outlets not functioning properly. EHS recommended an air thermometer in the unit as well instead of the internal thermometer on the equipment to help PIC better monitor temperatures. VERIFICATION REQUIRED to ensure cooler has been repaired. 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 .

3-501.17 (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 no date mark on one partial chub of bologna. CDI: PIC voluntarily discarded product. EHS and PIC discussed date marking system at length during inspection today and overall system is in compliance. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged lid on dumpster.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several areas of the floor throughout kitchen with low grout in need of re-grouting.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs were posted at the handwashing sinks. Facility went under remodel signs were removed. EHS will leave signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items above 41. CDI all items were 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -Observed fly trap above eye wash with several flies on it. Remove dead insects.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple metal pans wet stacked, stored above 3-compartment sink. -CDI- PIC laid out dishes for proper air drying.

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/ diarrhea plan. CDI- EHS left plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken salad holding above 41F in the to go island. CDI- Chicken salads removed and 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 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 bottle stored with single service trays under the prep table. CDI- Sanitizer removed and relocated to a proper place

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap with several flies on it. Remove and get a new one.

4-501.11 Maintain equipment in good repair. Observed to go island holding above 41F Get fixed prior to use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observedboth slicers soiled with old food debris. CDI- Slicers broken down and cleaned. 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 turkey chubs (2), roast beef (2) ham and chicken in the low reach in holding above 41F. CDI- All items discarded. Observed 2 containers of sandwiches holding above 41F in the grab and go island. CDI- Sandwiches 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pepperoni and salamis in the meat case without date marks. CDI- Items 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed scissors in use for raw chicken. Scissors do not come apart and therefore not easily cleanable. Scissors removed.

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 meat case in need of cleaning.

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 of walk in freezer in need of cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken wings cooked in fryer to 138-175F. Several wings were below 165F after cooking. Raw chicken must be cooked to at least 165F. CDI - Chicken wings put back in fryer and cooked to 190-210F. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

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. Clean buildup off grease trap lid. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 2 employee cell phones observed on prep tables. Do not store personal items on prep tables.

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 boxes of single service containers stored on the floor. Needs to be stored off the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed pans in baking section stored as clean with food debris on them. CDI - PIC removed all pans to be cleaned.

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 heat sealer and bread slicer with food debris and build up on them. CDI - PIC began cleaning equipment. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pastrami, roast beef, and ham in deli case above 41 F. Observed wings in grab n go case at 42/43F. CDI- Food was voluntarily discarded. REPEAT.

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 . Observed turkey, ham, and bologna in deli cases with no date labels. CDI - Appropriate dates were added.

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 folding table stored in kitchen with debris build up. Observed debris build up on heat sealer. Needs cleaning.

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 water build up on floor next to fryers. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, roast beef, ham, and bologna in deli case above 41 F. CDI- Food was voluntarily discarded.

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 package of turkey with discard date of 6/3/2021. CDI - PIC voluntarily discarded. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed unopened employee drink stored commingled with facility food items in walk in cooler. CDI - PIC moved drink. - 0.5 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed to-go containers stored on a soiled shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the shelves under the prep tables where the to-go containers are stored.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster too close to facility therefore they couldnt close lid on recycling.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed kitchen siccors stored in handsink. CDI- removed from handsink and sent to wash.

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 oil stored < 6" above floor on storage rack.

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. towel dispenser not working at hand sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored with food in walk-in cooler. CDI by discard 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 observed open package of deli turkey held past discard date. CDI by discard by PIC.

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 1 chub of deli meat opened without date label. CDI by voluntary discard by PIC.

7-201.11 Store toxic materials to avoid contamination. -P observed window cleaner stored beside slicer on cart. observed degreaser stored on drainboard of in-use 3 compartment sink. CDI moved all chemicals to chemical storage area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored within single service trays. CDI by discard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken tenders, chicken wings on self-serve warmer < 135F. CDI by voluntary discard. According to procedure sheet these food items are to be hot held, cooled, and then placed in cold case.

7-201.11 Store toxic materials to avoid contamination. -P observed spray bottle of degreaser stored on in-use 3 compartment sink. CDI by relocating to chemical storage.

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 build up on floors of walk in cooler. REPEAT. Clean.

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 facility is not date marking any deli cheeses once cut. Deli employee stated they use the manufacturers expiration date on package. CDI- Instruction provided to PIC about cheese date marking and exemptions and PIC instructed to back date cheeses or discard cheeses that have surpassed their 7 day maximum.

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 build up on floors of walk in freezer in deli area and the walk in freezer in produce area (stated deli uses this freezer). Clean.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 handsink to be without papertowels. CDI- PIC provided.

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

7-201.11 Store toxic materials to avoid contamination. -P Observed glass/multi surface cleaner stored on side of slicer. CDI - cleaner relocated to chemical area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies present in deli area. CDI - continue with effective pest treatment.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a bin of utensils stored with food debris at bottom.

5-205.15 Maintain a plumbing system in good repair. Observed leak at foot peddle on hot side of handsink and hot water trickling.....low pressure observed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground at dumpster area.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Dead insects shall be removed from the premises to prevent their accumulation. Observed 2 dead insects in the corner behind the water heater. Advised to clean this area regularly.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean serving spoons, tongs,etc, stored inside a container with food debris.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed minor trash build up around the dumpster area.

4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain equipment in good repair. Observed the hot water foot pedal difficult to activate.

6-305.11 Designation-Dressing Areas and Lockers - CProperly store employees coats and personal items so as not to contaminate food or utensils. Observed employee personal items stored with single service bakery items.

2-102.12 Certified Food Protection ManagerThe person in charge (PIC) must be a certified food protection manager. Observed the certified PIC not present at the time of the inspection. Points will be deducted after 1/1/14.

3-305.11 Food Storage-Preventing Contamination from the PremisesProtect all dry goods from contamination while in storage. Observed flour and sugar stored in opened bags. Advised to placed into a sealed bag or container with lid.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed a single torn gasket on the walk in cooler door.