FOOD LION #1262 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 one package of ham date marked for disposal yesterday, CDI 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 .

6-202.13 Properly locate mechanical insect control devices. Observed Ecolab insect lights over food prep sink and slicer. Need to to located not above food, food contact surfaces, equipment or single service.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers stored unprotected on cardboard box exterior. Cardboard stained. Store on clean surface or in original container.

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed WIF with leak, condensate drips located on shelving/ceiling.

5-205.15 Maintain a plumbing system in good repair. Observed leak in hand sink plumbing in men’s bathroom.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed build up around hand sink fixtures and in basins in deli.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open and trash on ground. Keep area picked up.

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 partially eaten container of food stored in WIC with store food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink during inspection. CDI - PIC provided. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large rotisserie chicken in hot grab n go holding below 135F during inspection. See temperature chart. CDI - PIC voluntarily discarded. 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed employee utilizing sanitizer solution stored in a window cleaner bottle to sanitize deli slicer. CDI - 1 pt.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed crates being stored in front of the hand sink by the WIC making it inaccessible. -CDI- PIC moved the crates.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few packages of deli meat that were above 41F in the grab and go unit. PIC stated that it was likely due to the unit going into defrost mode earlier. EHS recorded an ambient temperature of 38F in the unit. Other items in the unit were 41F. -CDI- PIC voluntarily discarded the deli meat that was out of temperature. Points not escalated. REPEAT*** (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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two of the hand washing sinks. CDI PIC replaced paper towel.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple sandwiches made in house that were made the day prior that were holding above 41F. CDI PIC voluntarily discarded items and will not hold items as close to edge out of range for cooling fans. 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 fly flying around in prep area.

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 items stored next to dust pans under bread slicer. CDI PIC moved dust bins to another location.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dust and light debris on bottom shelves of metal prep tables. Clean with more frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid propped up by box. Ensure garbage fits all the way in dumpster or increase frequency of removal. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some litter around dumpsters. Clean area around dumpster with more frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed several portioned packages of American cheese and sliced deli ham being held above 41F in grab and go cooler. See temp chart. CDI: PIC voluntarily discarded all items and submitted a service request to have unit evaluated. PIC will not use unit until cooler can hold food items at proper temperatures. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed wrapping paper being stored at prep sink. CDI: PIC relocated wrapping paper.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed closed employee drink being stored on shelf in WIF above food items. CDI: PIC moved employee drink to bottom shelf away from food.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at hand sink near oven. CDI: Dispenser was restocked with paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed all portioned packages of American cheese, sliced deli ham, sliced deli chicken and sliced deli turkey being held above 41F in grab and go cooler. PIC voluntarily discarded all items and submitted a service request to have unit evaluated. VERIFICATION REQUIRED within 3 days to ensure unit is holding food at 41F or below.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead insects in can wash closet. Remove dead insects.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bundled head of uncut romaine lettuce on WIC shelves partially wrapped in paper cleaning towel and set on shelving clean to sight and touch. Store food items such that they are contained in food safe material so that only intended food contact surfaces touch the food. CDI - PIC provided single service container to store the food lettuce head. No other storage order violations were observed at time of inspection

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 two (2) broken down cardboard sheets on WIC grated WIC storage shelving, being used as shelving for packaged potato salad. CDI - Cardboard sheets were removed and disposed of, while potato salad containers were placed on non-grated portion of WIC shelving. If necessary replace absorbent material shelving with non-absorbent material, such as metal or plastic sheets.

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 sliced deli meats and cheeses cooling in deli case display. Items were not cooled in walk in before being placed into deli case. Items reading 43-45F and had approximately 60-70 minutes left for cooling. Sliced turkey meat was observed cooling from 48F to 46F within 9 minutes, within recommended cooling parameters. CDI - Items moved to freezer for rapid cooling. Cool items unwrapped and in walk in cooler before transferring to an open air cooler. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 2 flies over the course of 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 minor buildup of food soil within the gaskets of display cooler.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive waste, including several garbage bags, stored on the dumpster pad. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at time of the inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed open employee drink within the freezer, stored above frozen food items. CDI - employee moved drink employee item closet.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 fried chicken tenders and rotisserie chickens holding between 42F-50F in reach in unit. All other items 41F or below. CDI - Box found blocking air flow behind food items. CDI - Items voluntarily discarded. - 1.5 -

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 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 breast not labeled in deli case. CDI - Item voluntarily discarded. - 0 -

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 sliced deli meats and cheeses cooling in deli case display. Items were not cooled in walk in before being placed into deli case. Items reading 43-45F and have 20 minutes left for cooling. CDI - Items moved to freezer for rapid cooling. Cool items unwrapped and in walk in cooler before transferring to an open air cooler. - 0 -

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 ham with the discard date of 9/4/2021. CDI - Item voluntarily discarded. All other date marking good. - 0 -

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 premade sandwiches cooling wrapped in walk in cooler. Observed sliced deli meats and cheeses cooling in the display case. CDI - All items moved to walk in cooler to be rapidly cooled. Premade sandwiches to be unwrapped for cooling. - REPEAT - 0.5 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test strips at 3 comp sink. Facility uses QUAT sanitizer. A VR will occur no later than 9/17/2021 to ensure facility has test strips. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwiches in customer grab and go that were above 41F. Sandwiches are left out in the grab and go overnight. Observed sliced turkey, ham, and cheeses in the customer grab and go that were above 41F. Sliced meats were placed into cooler around 10am in the morning of 03-18-2021 They were prepped on 03-17-2021. Meats that were above temperature were in the front of the case. Observed chicken wings in cold hold grab and go that were above 41F. CDI-sandwiches, wings and meats were voluntarily discarded. . REPEAT

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 being prepped by employees and were being bagged and wrapped before being placed into the WIC. Sandwiches were unwrapped and the bag was left open while cooling in the WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced roast beef, sliced chicken, and sliced cheeses in grab n go unit nearest to deli case maintaining temperatures 43F-47F. Ambient air temperature of unit is 35F. Also observed hoagies/sandwiches (stored in front row) in grab n go unit near cupcakes maintaining 47F. Sandwiches stored in back row were at 39F-40F. CDI - All sliced meats and cheeses voluntarily discarded. Sandwiches taken to WIC for cooling.

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 opened turkey, pastrami, corned beef in deli case with expiration dates of 12/15, 12/16, 12/14. All items get 7 days. CDI - All items voluntarily discarded. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Sliced deli meat recorded above 41F in grab and go container. CDI- Discarded. Overstacked.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer recorded at 0ppm. CDI- Discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at sink. CDI- Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some products recorded above 41F (see chart). CDI- Discarded. Hold at or below 41F in coolers.

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 sliced ham and cheese cooling fully bagged in customer display cooler. CDI- PIC placed items in walk in cooler for better cooling methods. Ensure cooling foods are not placed in display cooler until cooled down to 41 degrees and below. -.5 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead wasp in prep sink. - 1 point.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employees wearing watches while conducting food prep. 0 points. General Comment: Rotisserie chicken final cooks varied from 155-202 degrees in temps during cooking process. Extra cycles for cooking had to be implemented for all rotisserie chickens to maintain a final cook of at least 165 degrees. Lower the amount of product that is being cooked at once for better cooking procedures. PIC demonstrated SOP's that is used when final cook temps are not adequate.

6-301.12 Hand Drying Provision - PF Paper Towels were missing at one of the hand washing sinks. CDI- Paper towels were installed. - 1 point.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P PIC placed thermometer in fully cooked chicken without sanitizing it first. CBI/CDI- Educated employee and employee used sanitized thermometer to check temps from that point forward during the inspection. -1.5 points. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee go back and forth to walk in cooler with gloved hands and then return to food prepping with same gloved hands. CDI- food employee washed hands and changed gloves.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese that was stated to of been prepared yesterday lacked date marking. CDI- Mac and cheese was put in the oven to reheat and put out for service. 0 points due to the compliance of all other date marking observed onsite today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove food debris from interior cold hold case gasket, remove ice buildup from PVC jacketing on the insulation of condenser unit in freezer. 0 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in the 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 ice buildup on boxed food products in freezer beneath the condenser unit.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in or on the hot holding unit at the front counter. CDI - PIC placed a new hot thermometer in unit during the inspection. -.5-

4-501.11 Maintain equipment in good repair. Observed torn heat sealer pad and damaged floor in the walk in freezer under the shelving. -0-

4-603.16 Rinsing Procedures - C A rinsing solution shall immediately follow a wash solution and immediately precede a sanitizing solution when manually warewashing. Observed no rinsing solution and hot gloves used for removing rotisserie chickens from skewers were washed and then sanitized. CDI - PIC instructed food employee to wash, rinse and sanitize these gloves. -.5- REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing smart watch while preparing food. -1- REPEAT

4-603.16 Rinsing Procedures - C While manually warewashing, a rinse solution shall immediately follow a wash solution and immediately precede a sanitizer solution. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed blown light in mop closet. -0-

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 freshly sliced deli meat cooling in tiht wrapping in the display case. CDI - PIC sent packages to walk in to cool. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spice container stored under the prep table across from the 3-comp sink. Label these with the common name of the spice. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on arm of food employee. Remove prior to beginning food service. -.5- REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives with food debris present stored as clean in the holder on the side of the prep table for cake making. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed small leak at the pre-rinse spray arm at the 3-comp sink. Repair. -0-

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 of chicken salad from the prep date for the salad instead of the prep date of the rotisserie chicken. CDI - Date marked from chicken prep date. -1.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wrist watch and smart watch on employee arms at the beginning of the inspection. Remove watches prior to beginning food service. -0-

4-501.11 Maintain equipment in good repair. Observed thermometer with dead battery and torn sealer pad on heat sealer. Repair these. -0-

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, genoa salami and salami labeled keeep refrigerated not date marked after opening. CDI labeled product.

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 chicken salad made from rotisserie chicken leftover from previous day, date marked for a total of 6 days . Deli case holding temp was 43 degrees should only be date marked for 4 days. CDI corrected by instruction.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knife stored in sanitizer water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in unit soiled with debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone charger stored on prep sink board. CDI item relocated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket that was not labeled. CDI bucket labeled.

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 wall by 3 compartment sink and near fyers area in need of cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed facility with a hair net over walk in cooler vents to be prevent dust particles from blowing in unit. CDI hair net moved.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of cinnamon mix not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks in display case and knife holder soiled with food debris.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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.

6-501.111 Controlling Pests - PF. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in facility.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwashing sinks shall be maintained so it accessible to employees at all times. Observed trach can stored in front of handsink. CDI trash moved to a different area.

4-302.12 Food Temperature Measuring Devices - PF. Food temperature devices with a small probe diameter shall be provided. Observed dial thermometer that was not thin probe. Verification required.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Storage area of refuse shall be maintained and free of unnecessary items and litter. Observed dumpster area litter build up near the walls.

3-304.14 Wiping Cloths, Use Limitation. Store wet cloths in sanitizer. Observed a wet cloth stored on the slicer and not in sanitizer. CDI.

Maintain the premises free of pests. Observed multiple flies in the deli department.