FOOD LION DELI #1490

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the walk-in freezer with ice dripping on them from the compressor.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed the 3-compartment sink spray hose hanging below the flood rim. CDI - Hose was hung up by a hook.

REPEAT 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed several non-shatter proof bulbs above the island wing bar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the walk-in freezer with ice dripping on them from the compressor.

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 wearing an ornate ring.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak coming from the 3-compartment sink faucet.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed several non-shatter proof bulbs above the island wing bar.

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 in the bottom of the holding station cooler.

5-203.14 Provide a back flow prevention device when required. -P Observed a spray hose connected to a hose bib without a back flow prevention device. CDI - Hose was removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written health policy in the deli. Employees struggled to name all reportable illnesses and symptoms. CDI - EHS provided poster policy.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a bakery cart blocking the side wall hand sink. CDI - Cart was moved.

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 Observed one roast beef chub past the 7-day allowance. CDI - Item was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food in the walk-in freezer with ice dripping on them from the compressor.

4-501.11 Maintain equipment in good repair. Observed a leaking walk-in freezer compressor.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a prerinse spray hose hanging well below the flood rim. CDI - Hose was hung up on a hook.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed buffalo chicken wings being held below 135F at customer self-service bar. PIC stated product prepared between 10:15-10:45am. CDI: PIC reheated product (180F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS deli meats and cheeses being held above 41F in deli display case. Product with various prep dates. Ambient temperature of unit 42F. Unit not in defrost at time of inspection. PIC removed product below 41F from unit and placed in walk-in cooler. PIC voluntarily discarded product above 41F. EHS will return within 3 days to verify unit repaired and able to maintain TCS foods at or below 41F. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance can result in Risk Control Plan (RCP) and permit action at next inspection**

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS deli meats and cheeses being held above 41F in grab-n-go case. Products with various prep dates. Ambient temperature of unit 35F. Possible air flow issues with new plastic holders used to “prop” packages up. Maintenance tech on-site at time of inspection - turned down temperature on unit. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed light burned out in vent hood.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken being held above 41F in customer self-service case. PIC stated product cooled overnight, packaged into containers, placed into walk-in cooler, then placed is unit on sales floor. Ambient temp of unit 36F. CDI: PIC voluntarily discarded product. Observed chicken wings and various salads being held above 41F in customer self-service case. PIC stated product prepared between 11am-12pm then placed into cooler before being brought to sales floor. Ambient temp of unit 34F. CDI: PIC moved product to walk-in cooler for rapid cooling (<41F).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink- dispenser jammed/unable to properly dispense paper towels. CDI: PIC provided paper towels.

4-502.11(A) Maintain utensils in good repair. Observed bread knife with chipped/broken edges. CDI: PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed white plastic piping broken/tearing inside deli display case (low reach in portion). Observed handle missing on sliding doors in same area. PIC stated he will put a work order in for this area.

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 areas of shelving in walk in cooler with buildup, in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous containers of grab & go fried chicken, chicken wings and whole cooked chicken >41 at customer self serve case. CDI: Items were voluntarily discarded (Items in back of case were

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 flooring w/ low grout areas near 3-comp sink.

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 drinks stored on metal shelving in dry storage room, stored directly above boxes of single-use/single-service articles (to-go boxes). CDI- drinks moved, EHS discussed proper storage.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 compartment sink and in sanitizer spray bottles registering above 400ppm quat sanitizer. PIC stated they have had issues with dispenser since inspection, will call for dispenser to be serviced. CDI- sanitizer diluted to proper concentration during inspection. Facility will dilute sanitizer with water until dispenser is properly adjusted. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one shaker at cook line with no label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with wrist jewelry on while preparing food. REPEAT.

4-501.11 Maintain equipment in good repair. Observed interior of deli display case with a leak from piping, leaking water into black plastic drip pan. PIC stated they have had this unit assessed since last inspection, no longer term fix in place for this leak. EHS did not observe any contamination from leak. Ensure unit is properly fixed to prevent leaking inside the unit. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 3 compartment sink sanitizer bay set up and registering at concentrations exceeding 500ppm quat sanitizer. PIC stated that Diversey was recently at facility to service, dispensers should be coming out at proper concentration. EHS found that water is coming out of the dispenser as hot water, when its run with cold water the concentration was correct. PIC stated she will have Diversey come out and adjust, will manually mix water in to dilute until dispenser is fixed. CDI- water manually mixed, testing around 200-300ppm after correction.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with wrist jewelry on.

4-501.11 Maintain equipment in good repair. Observed inside of deli display case (bottom reach in portion) with a slow leak coming from the piping inside. Facility has placed a black plastic container inside to act as a drip pan, PIC stated they change this out regularly to avoid water leaking onto product in reach in. EHS did not observe any contamination. Ensure this unit is fixed to avoid leaking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few knives stored as clean with food debris/residue. CDI- knives brought back to 3 comp sink to wash/rinse/sanitize.

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 cut honey ham with label that indicated product had expired on 11/3. PIC stated that she believes the package was opened last night, must of been mislabeled. Observed a few other packages of deli meats (buffalo chicken, turkey, honey ham) with no label. EHS observed that labels are being placed on products but are fading away (due to liquid from cut deli chubs), making them unidentifiable. CDI- PIC voluntarily discarded package of honey ham labeled to expire 11/3. PIC was able to print new labels for other products and look in computer system to ensure what date the products expire. Proper labels placed on products during inspection, PIC stated she will look into ways to ensure date labels are visible and on each product for future.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of sanitizer with the label missing, label has been faded/scratched off. CDI- bottle labeled during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several products holding above 41F in cold holding grab and go area, see temperature chart. Through discussion with PIC, products had been sitting there overnight and had been cooled in walk in after being placed on the hotbar during the weekend. Cooling process is to put wings into containers, put containers in walk in, (uncovered) and drop below 41F before packaging. Cold holding shelf had 2 layers of packaged wing products, top layer was holding around 45-50F while the bottom layer maintained 41F or below temperatures. Ambient temperature of cold holding case was 38F. CDI- 2 rotisserie chickens and approximately 25 packages of wings, boneless wings and chicken tenders were voluntarily discarded during inspection. EHS discussed not stacking with multiple layers to ensure product stays at 41F or below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed condenser leaking water into a black plastic catch basin underneath the display case. Deli meats and cheeses are stored in reach in unit, no evidence of contamination. PIC stated they are aware of the issue, will have repaired soon.

4-501.11 Maintain equipment in good repair. Observed condenser leaking inside cold holding display case. PIC was aware of the issue, will have serviced as soon as possible.

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 a watch while working with ready to eat chicken. CDI. Employee removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on the non food contact part of the meet slicer. CDI. PIC cleaned it.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed one of the bulbs out in the kitchen hood. Needs to be replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one rotisserie chicken in display case cooler that was stored above 41 F. Item was in display case cooler overnight according to PIC. CDI- PIC discarded chicken.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink. Recauld around edge of hand sink adjacent to prep sink in kitchen area.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door having split/torn gasket in need of repair.

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 (Observed tracks on display cases having build up in need of general cleaning).

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 broken base board tile at entrance into walk-in cooler in need of replacing.

Repeat Violation. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P In grab and go unit observed buffalo chicken and pepper turkey deli meat at 48F and 50F. Deli manager stated meats had just been sliced an hour ago and were immediately placed inside grab and go unit without first placing inside walk in cooler to properly cool. CDI- Deli meats were placed inside walk in cooler to properly cool down to 41F.

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 In display case observed black forest ham and premium ham opened with no date stamp. In walk in cooler observed hot dogs opened with no date stamp. CDI- All items were voluntarily discarded.

General Comment. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside of kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer bucket being stored inside of handsink. CDI- Through education. Sanitizer bottle was removed.

General Comment. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P In grab and go cooler observed ham and cheese sandwich, and buffalo chicken dip above 41F. PIC stated once foods are prepared they are immediately placed inside grab and go unit without first placing inside of walk in cooler to properly cool. CDI- Through education, items will now be placed inside cooler to reach 41F before placing in grab and go. Items were voluntarily discarded.

General Comment. 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 opened hot dogs in walk in cooler with no date stamp. Food employee stated hot dogs were opened on Monday. CDI- Hot dogs were labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken tenders using TPHC and not discarded at time marked on bag. CDI-voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items pre-packaged by facility and above 45F in cold case. Items were made yesterday. Ambient air temperature gauge read 41.9F. CDI-items discarded and an emergency work order put in for 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 rotisserie chickens cooked and cooled in walk in cooler without a date. CDI-dated.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical bottles stored on shelf above prep sink drain board. Did not observe any food prep in sink during inspection. CDI-bottles relocated to proper location.

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 meat cooling in display case. Cool in walk in cooler. CDI-taken to walk in cooler to chill rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a large amount of flies. REPEAT

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Organize mop closet to facilitate cleaning.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around prep sink which contained debris from raw chicken previously prepped and not cleaned immediately. Clean debris immediately to reduce attractants for pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee spray sanitizer on slicer and wipe off immediately. Let equipment air dry if using sanitizer to sanitize.

. 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 pans of rotisserie chickens cooled down in walk in cooler without a date label. CDI-labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer immediately available for use. Keep one readily available at all times.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Clean and straighten up clutter in can wash room.

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 just sliced grab and go deli meats stored in open air cooler above 45F. Ensure items are cooled to 45F or below prior to placing out in open air units. CDI-taken to walk in cooler to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from cake decorating area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken packaged and in open air cold display case above 45F. All items above 45F were stored at the very end beside hot box which may be contributing to rise in temperature. All other items holding at 45F and less. CDI-items above 45F discarded. REPEAT. Verification required to ensure TCS items are not stored in spots that are not holding correct temperature.

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

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken and rotisserie chicken packaged and in open cold display case above 45F. All items above 45F were stored at the very end beside hot box which may be contributing to rise in temperature. All other items holding at 45F and less. CDI-items above 45F discarded and no product will be stored on edge beside hot box.

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 open package of olive loaf with incorrect date label according to employee. Date label stated expiration was today and employee stated package was just opened this morning by her. CDI-correct label put on package.

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 packaged and cooling in open display case. Cool items in freezer or walk in cooler before placing out in cold hold case. CDI-items cooled to 45F and below in freezer.

4-502.11(A) Maintain utensils in good repair. Replace flaking utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sandwich and chicken wings stored below 135F in hot hold unit. CDI-items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items out in cold display case holding above 45F. All items above 45F were the ones stacked on top of others and may not be receiveing adequate cold air circulation and may be too close to warm display lights. CDI-all items out of temperature discarded. PIC will have a repair company come and assess the cooler for any problems and will instruct employees to not double stack products in the case.

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/arm bands and preparing food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris in area where knife holder is attached to prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rotisserie and some fried chicken in spot case > 45F. CDI - items moved to walk-in cooler to rapid cool.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass and multi surface cleaner stored on prep surface. CDI - relocated to chemical area.

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

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout coming apart on baseboard tiles in walk-in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee antiacid medicine on shelf next to single service trrays in storage room. CDI - medicine relocated., 7-201.11 Store toxic materials to avoid contamination. -P. Observed chlorinated bleach and glass cleaner spray bottles stored on shelf above prep sink drainboard. CDI - bottles relocated in chemical area.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handsink closest to walk-in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats and jackets stored on top and on shelf with single service items at back storage room.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager present. Upcoming classes are scheduled to be taken in October.

4-501.11 Maintain equipment in good repair. Observed both outside temperature gauges on case where packaged items are stored not working. Provide an ambient air temperature thermometer inside case until repaired.

4-602.13 Maintain nonfood contact surfaces clean. Observed shelves with food debris in walk-in cooler.

6-403.11 Designate areas for employee belongings to prevent contamination. Observed jackets, purses, hats, and bottles drinks stored in storage room on top of single service cups and cake boxes.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handsinks shall remain accessible at all times. Observed handsink in deli blocked by rolling cart. CDI, rolling cart was relocated.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer available in the department for checking cold temperatures. CDI, correct metal stem thermometers provided by mgr. on duty during inspection.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed employee washing trays in 89F wash water solution. Maintain wash solution temperature at least 110F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed non exempt bulk cheeses not date marked in deli case. CDI, facility in process of submitted variance for non exempt cheeses. Guidance will be provided once more information is received.

3-501.15 Cooling Methods. Allow food to cool properly first in walk-in cooler before placing in cold hold display case. Observed cornbread mix product cooling in display case. Product at 49F. CDI, discussed proper cooling method with PIC.

4-302.12 Food Temperature Measuring Devices. Provide a properly sized thin probe digital thermometer for use in thin food products. Observed thick sized dial probe thermometer available for use. CDI, by instruction.