FOOD LION #1080 PRODUCE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed the facilities 3-Comp sanitize basin filled. EHS asked if the sink was set up for W/R/S process to which food employee said yes. EHS tested QUAT sanitizer at just above 0PPM. PIC stated that the food employee likely filled sanitize basin at the wrong water temperature. -CDI- Basin was refilled and water temperature was changed. Sanitizer was then reading at 200 PPM QUAT sanitizer. Ensure proper concentrations of sanitizer when the 3-comp is filled for wash rinse and sanitize process. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 cutting watermelon with large wristwatch on. Ensure that no jewelry is worn during food prep aside from a plain wedding band.

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 residue, dust and debris present on the holding shelves in the main produce cutting area of the facility. Observed shelving rusting in several areas of main cutting room as well. Ensure that non food contact surfaces are maintained as clean, and that shelving are resurfaced or replaced to remove rusting.

5-205.15 Maintain a plumbing system in good repair. Observed leak on the PVC end cap on the left side of the prep sink. Ensure that all leaks are remediated and that plumbing systems are maintained in good repair. PIC placed service request before EHS finished inspection.

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 service boxes stored directly on floor. Store 6 inches and above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods (cut cantaloupe, honeydew, and watermelon) in grab and go display island above 41F. Observed unit holding ambient temperature of 53F. Temperature logs show produce temperature was last taken at 6am, with TCS foods at or below 41F. -PIC voluntarily discarded all TCS foods in grab and go display (multiple packages of cut watermelon, cut cantaloupe, and cut honeydew). Facility will not place TCS foods in grab and go display island until unit is repaired and holds food at 41F or below. -3 day verification visit required- 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 .

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 shelf housing lids in need of cleaning.

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 cut fruit platter cooling in tightly packaged container inside of the walk-in cooler. Product prepared and placed into walk-in cooler 30 minutes prior to inspection, per food employee present. CDI - Container opened to vent and allow heat transfer. Temperature began to decrease towards 41 F after 15 minutes. -0.5-

4-501.11 Maintain equipment in good repair. Observed damaged and detached gaskets on door of walk in cooler and grab & go reach-in unit on floor. Repair. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed glass and multi surface cleaner spray bottle stored over food ties on storage rack. CDI, cleaner relocated for proper storage.

4-901.11 Equipment and Utensils, Air-Drying Required (C) - Observed food storage containers wet stacked on clean drain board of 3 compartment sink.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed debris and soil accumulating on clean drain board of 3 compartment sink.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P 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 employee not sanitizing utensils and cutting board after washing and rinsing at 3 compartment sink. CDI, employee rehashed equipment to sanitize per instruction.

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 cut melon held between 43-44 degrees F on top shelf of reach in cooler. CDI, melon voluntarily discarded by PIC.

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 watermelon cooling in tightly packaged and wrapped. Observed melon cooling in tightly covered containers. CDI, melon containers opened to vent and allow heat transfer and relocated to walk in freezer to rapidly cool.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drain board accumulating food debris and soil at 3 compartment sink.

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 dust accumulating on ceiling fans.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy did not include nontyhpoidal salmonellas as reportable illness next to handwashing sink. CDI, PIC printed updated employee health agreement.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed food employee not vigorously rub hands for 10-15 seconds. CDI 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee put on mask then proceed to food preparation without removing gloves and washing hands .CDI employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed quat sanitizer below 150ppm. Observed sanitizer bag empty. CDI, PIC placed new bag of quat sanitizer and sanitizer tested at required concentration.

4-501.11 Maintain equipment in good repair. Observed split gasket on door of walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon and cantaloupe observed above 41F. CDI. Moved to walk-in cooler to rapidly cool since food had only been in cooler for 2 hours.

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 Watermelon cooling in tightly wrapped packaging. CDI. Vented.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.Dumpster door and lid observed open.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in prep table in use for cutting watermelons without a cutting board. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near the produce section and near the restrooms. -1-

4-501.11 Maintain equipment in good repair. Observed rusting sink in the cutting room and gasket on spray arm leaking water. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean drips and food debris from wrapping machine on prep table.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repaint walls above 3 comp sink. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under onion display area.

| 5-205.11 Using a Handwashing Sink-Operation and Maintenance - If disposable towels are used at handwashing lavatories, a waste receptacle shall be located at each lavatory or group of adjacent lavatories. Provide access to handsinks at all times.