FOOD LION #1365 DELI

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink being blocked by trash can during inspection. CDI - Trashcan removed. 0 pts.

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 various deli sandwiches and salads miss cooling window during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - All items voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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 various deli sandwiches and salads cooling while in sealed, plastic containers in grab n go unit during inspection. All items had missed cooling window. Employee stated they cooled all items in WIC for roughly 20 minutes before moving to grab n go unit. CDI - Items that missed cooling window voluntarily discarded. All items still within cooling window moved to WIC to finish cooling. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed min/max thermometer on site broken and out of commission during inspection. Acquisition of new thermometer necessary. 10 day VR required. 0.5 pts.

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. Clean build up of crumbs and food debris from sliding door tracks on back of deli display cases. CDI - Staff began cleaning tracks right away

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 sliced bologna and opened ham chub with no date marking. CDI PIC discarded bologna and date marked ham. 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 .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of chicken wings on the floor in the WIF. CDI PIC put box on a shelf

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 heated wrapping pad with several rips and cuts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restrooms. REPEAT

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed open boxes of raw chicken stored over mozzarella sticks in the walk in freezer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 employee drinks stored on boxes of single service items. CDI: Drinks removed.

4-502.11(A) Maintain utensils in good repair. Observed black grip of tongs beginning to chip on several sets.

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 shelving with food debris throughout facility.

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

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. Clean and increase cleaning frequency to maintain clean.

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 pad at heat seal machine with debris, build-up, and staining. CDI: PIC took heat seal pad to 3-comp sink for W/R/S

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 employee beverage in disposable coffee cup being stored next to single use/single service items (plastic take out containers). CDI: Employee discarded beverage.

2-102.12 (A) Certified Food Protection Manager (C) - PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed containers of prepared lettuce stored on top of raw chicken boxes in walk in cooler. CDI, foods relocated for proper storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on clean drain board of 3 compartment sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed sanitizer testing 0ppm at 3 compartment sink. CDI, sanitizer bag replaced and provided at required concentration.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no light shields at ceiling lighting over clean single-service articles on rack in can wash area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed knife stored in handwashing sink. CDI, knife relocated to provide access to handwashing sink.

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 several packages of ham / turkey and deli meat not date marked, label not legible and roast beef package with date of discard of 10/12/21. CDI, foods voluntarily discarded by PIC. Repeat.

REPEAT: 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 chub of turkey that had expired past 7 days. CDI: product was voluntarily discarded. Observed 2 chubs of meat where the dates were not clear and had rubbed off on the labels. CDI: PIC re-dated and re-wrapped products so that the dates are clear and legible.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer available in department for checking food temperatures. CDI: thermometer was used from the meat department until one could be provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a slcier with old food debris. PIC said they clean it every 4 hours with sanitizer and they break down part of it and take it to the 3-comp sink. The stand alone part only gets sanitizer. CDI-EHS went through proper process and watched them break it down and wash/rinse/sanitize.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed a ham chub DM from 2/6 in the deli case. CDI-PIC voluntarily discarded. Observed a prime rib with no DM in the deli case. CDI-PIC DM and said they opened it yesterday, all other dates were good. PIC did not sign due to Covid protocols

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer containers stored directly on single use dishes. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one of the employees working in the kitchen with no hair cover. Needs to wear one when working in the kitchen .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of customer grab and go above 41F. *See temperature chart above* CDI-Items were voluntarily discarded. Unit had two ambient air thermometers, one reading 48.6F and the second 51.3F. PIC stated unit was in defrost mode, this usually happens 3-4 times a day for 10-15 minutes. Once defrost ended thermometers were reading 44.4F and 44.2F and then lowered again to 39.4F and 39.7F. *Compliance visit will be made within 10 days to ensure unit is holding at the proper temperature*

General comment 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee working while wearing a watch. CDI - watch was removed.

3-304.14 Wiping Cloths, Use Limitation - C - Observed 2 QUAT sanitizer bottles at 50 ppm. CDI - bottles were remade at 200 ppm.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed multiple bags of chicken and potato wedges holding below 135F in the hot hold case. CDI - items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of sanitizer stored on a prep table next to lettuce and another bottle stored on a prep sink. CDI - bottles were moved to a correct location.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

4-501.11 Maintain equipment in good repair. Replace damaged gasket on walk in cooler door.

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

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 half inch gap between baseboards and wall in walk in cooler. Repair.

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

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 half inch gap between baseboards and wall in walk in cooler. Repair.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink testing at 0ppm. CDI - Empty concentrate bag replaced with full bag; now testing at 300ppm quat.

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 Chicken salad placed in deli case to finish cooling. CDI - Packages still above 45F placed in walk in cooler for rapid cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. A couple of house flys in kitchen. Continue working with pest control service provider to eliminate pests.

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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin prbe thermometer available. VR - Will return within 10 days to verify.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC could not provide proof of certification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed packaged fresh sliced ham and turkey in prep area > 45F. cdi by moving food items immediately to cooler. PIC must ensure that food items are held off of temperature control for a limited amount of time during preparation, working with smaller amounts of food.

7-201.11 Store toxic materials to avoid contamination. -P observed degreaser and chlorinated cleaner stored on 3 compartment sink drainboard. cdi by moving to chemical storage area.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed mice droppings in mop basin closet.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizing solution in 3 compartment sink and in spray bottles testing at 500ppm QAC. CDI by diluting with water and testing at 300ppm QAC.

5-501.16 Provide waste bins in required areas including at handwash sinks. Provide waste bins inside mens and womens restrooms.

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 accumulation on ceiling around HVAC vents.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand wash sinks without hand towels (towels stored on table near sink).. CDI by adding towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed corn dogs on hot holding unit stored < 135F. CDI by voluntary discard by PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed window cleaner spray bottle stored on prep sink. CDI by storing in chemical storage area.

3-304.12 Store in-use utensils in a clean, dry place. Observed knife stored behind knife wall rack against wall.

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 on display cooler door tracks.

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 build-up on walk-in cooler fan covers.

2-301.15 Where to Wash - PF: Observed employee washing hands in meat prep sink. Employee then placed gloves on hands and began packing chicken in bags. CDI-explained to PIC that even if washing prep sink, hands can not be washed in that sink.

4-602.13 Nonfood Contact Surfaces - C: Clean area around hood. Clean iknside hot box display case. Clean inside proofers.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Reseal or recaulk baseboard tiles to wall in walk in cooler.6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor inwalk in freezer.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing utensils between cracks at knife rack and wall in bakery area.

4-101.19 Nonfood-Contact Surfaces - C: Repair inside cold sandwich meats and cheeses case. Paint is peeling.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Wrap pads observed not in good repair.

4-602.13 Nonfood Contact Surfaces - C Maintain all non food contact surfaces clean. Properly clean top of half divider wall and box fan located inside proofer. Observed wall with greasy residue and fan with some mold growth.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep foods cold at 45 F or below, if potentially hazardous. Found whole rotisserie chickens on cold display 47 F from overnight. chickens voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking> Maximum holding time for potentially hazardous foods such as opened chubs of deli meats is seven days, with date of opening counting as DAY ONE. Observed date marking system of eight days for deli meats. CDI- Adjusted while on site, and call made to permanently adjust printing system.