FOOD LION #1080 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Spicy breaded wings and chicken thighs in WIC above 41F, Observed Turkey, honey ham, and chicken breast above 41F in deli grab n go case. Ensure that all TCS foods are maintained at 41F and below. Ambient temperatures for both units was below 41F. EHS recommends looking into defrost cycles. -CDI- all foods above 41F was voluntarily discarded by the PIC. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone on the prep surface of the sushi station. Ensure that employee possessions are kept in designated areas away from food and food prep. -CDI- phone was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed multiple foods under 135F on the hot bar. Foods included boneless chicken, potato gratin, and chicken wings. Water of the steam well was holding at 111F-124F depending on the portion of the steam well. EHS observed final cooking of products 30 minutes prior to going onto hot holding. PIC was able to increase steam well water to 154-171. -CDI- PIC pulled all out of temperature foods off of the steam well and reheated properly to 165F in oven before placing back onto steam well to hot holding. EHS recommends monitoring steam well temperature prior to placing foods on Hot holding moving forward. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sushi in grab and go container of sushi case above 41F. Sushi food employee stated that all sushi was prepped 2.5-3 hours prior. -CDI- Sushi food employee came out to floor with EHS and took temperatures with EHS, all sushi above 41F was placed into WIF for rapid cooling. -REPEAT- 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 .

6-501.12 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 buildup of mold growth on the condenser of the WIC. Ensure cleaning procedures performed to minimize food exposure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS items in grab n go, prepared at facility, that were holding 41F and above for an unknown amount of time. PIC stated that grab n go was in defrost. Defrost cycle lasts 45 min and happens 6 times throughout the day. EHS asked if temperatures were taken of items in the morning. PIC stated that was not part of policy, temperature check of case was done but not of items. CDI Items 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). Two deli meat chubs open with no open/discard date. CDI PIC re date marked. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of sanitizer with no label. CDI item labeled.

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 food residue along tracks of meat case sliding doors. Increase frequency of cleaning to prevent food debris buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple foods (mozzarella sticks, chicken wings, salads) in grab and go case above 41F. PIC stated salads were placed in grab and go case from WIC less than two hours ago. PIC stated mozzarella sticks and chicken wings were placed in grab and go case last night. Foods above 41F were located at front of grab and go case. Foods towards back of case were below 41F. -CDI- PIC voluntarily discarded the chicken wings and mozzarella sticks above 41F. PIC placed the salads above 41F in the WIC for rapid cooling. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wings and mozzerella sticks holding below 135F. See temp chart. CDI- Wings placed on TPHC. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed hand sanitizer wipes used to clean thermometer. CDI- Thermometer cleaned. EHS educated employee on proper cleaning and sanitizing of thermometers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads and chicken salad in the grab and go case holding above 41F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed drink stored at prep sink. CDI- Removed. Place personal items in designated area.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed slicers with food debris remaining on the blade. PIC stated that the slicers have not been used yet today. CDI: Slicers broken down for proper wash, rinse, and sanitize. 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 .

3-501.18 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 partial chub of ham with no date mark in deli case. CDI: PIC was able to reprint the label as system stores the most recent shelf life date. Product was labeled properly. All other date marking was 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead cockroaches in mop sink. Facility has a contract with EcoLab for pest control and they come monthly. No other insects were noted throughout facility.

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 significant dust build up on walk in cooler fan covers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed right lid on dumpster not closed. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a couple of trash bags not in the dumpster and loose trash from those bags on the ground.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed uncooked chicken stored above cooked chicken wings inside of the walk-in freezer. CDI - Storage order corrected to prevent cross-contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed grab & go case with multiple salads cold holding above 41 F since previous day. Refer to temperature chart. Unit is maintaining other TCS foods < 41 F with ambient an temperature registering at 38 F. CDI - All products above 41 F were voluntarily discarded. -3- ***Facility placed on risk control plan due to continuous non-compliance of risk factor. VERIFICATION WILL BE CONDUCTED TO VERIFY COMPLIANCE ON COLD HOLDING. 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 spray bottle stored on prep counter with single service to-go containers. CDI - Spray bottle relocated to designated area. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken display case with chicken wings, fried chicken boxes, and chicken salad with temperatures above 41F. Items at back of cooler were holding at 37F-40F. PIC stated that items were stocked there around 7:30 AM. EHS recommended that employees not overstock case due to temperatures being high in the front area. If cold holding cannot be achieved during next inspection, facility will be placed back on RCP for cold holding. PIC stated that temperatures will be logged and monitored to ensure food stays at 41F or below. CDI: all products above 41F were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill container with water from handsink faucet. CDI through 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 some chicken quarter, chicken wing, chicken salad and mozzarella sticks in display case and island kiosk between 42F-44F. CDI: items voluntarily discarded. REPEAT. Risk Control plan implemented due to repeat non compliance of risk factor.

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 handle soiled equipment and put in detergent vat of 3 compartment sink, remove gloves and proceed to handle clean single-service bread wrapping without washing hands. CDI, employee washed hands.

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 chicken wings over stacked in display case between 42-45 degrees F. CDI, chicken voluntarily discarded. Repeat. Risk Control plan to be requested if cold holding not in compliance next visit / inspection as due to repeat non compliance of risk factor.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensil stored in container but debris collecting on bottom corners of container.

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

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 chicken salad held at 43 degrees F, rotisserie chicken and chicken in case overstacked above 41 degrees F. CDI, chicken salad cooled to 41 degrees F and rotisserie chicken and chicken in unit over 4 hours voluntarily discarded by pIC. Repeat.

4-501.11 Maintain equipment in good repair. Observed 1 light not working under hood ventilation system.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed test no test kit available. CDI, operator provided test kit during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some sandwiches and salad overstacked in open air case on floor above 41 degrees F from yesterday according to PIC. CDI, foods voluntarily discarded.

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 employee handling food wearing watch.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed dried food residues on back of slicer blade. CDI, slicer cleaned while on-site.

7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of oven cleaner stored on top of oven. CDI, cleaner relocated for proper storage.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single-service items stored on ground.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken salad and cold cut sandwiches prepared day before inspection observed cold holding above 41F. CDI. Discarded. If repeated on next inspection, risk control plan may be required.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Multiple containers of salad observed cooling since day prior observed above 41F. CDI. Chicken salad discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple sliced meats in lower portion of deli case observed cold holding above 41F (see chart). CDI. Manager relocated foods to WIC. Work order was placed for bottom half of cooler and serviced during inspection.

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 observed cooling tightly in containers covered. CDI. Lids were taken off for more rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods checked in the walk-in that had been in walk-in cooler for more than 4 hours observed above 41F (see chart). Foods were voluntarily discarded by PIC. Cooler is being serviced tomorrow morning and will not be used for unpackaged product until repaired.

4-501.11 Maintain equipment in good repair. Gasket observed torn on WIC door.

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

4-501.11 Maintain equipment in good repair. Observed rust buildup in basin of handsink REPEAT -1- Points not escalated today as the condition has not worsened. -1-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed manual warewashing taking place with buildup inside rinsing compartment. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on hood and floor of walk in freezer almost directly under condenser. -.5-

4-501.11 Maintain equipment in good repair. Observed buildup of rust in bottom of handsink nearest Customer Service counter. REPEAT -1-

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 dark buildup on floors. PIC stated staff is in process of cleaning floors in sections. -0-

4-501.11 Maintain equipment in good repair. Observed rust buildup in basin on first handsink inside deli from Customer Service side door. -0-

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 water damaged ceiling in mop closet. -.5-

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 date marking labels not visible or damaged on opened deli chubs. CDI - PIC described process of reprinting labels and keeping first cut date the same. Chubs relabeled. -0-

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 chicken on rolling dolly at 5 inches off floor. -0-

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 placing raw chickens on skewers while wearing a smart watch. -.5-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet at last stall in women's restroom. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unfinished wood panels nailed to outside of rear walk in coolers along back hallway that are not smooth and easily cleanable. -0-

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

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

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 dust on walk in cooler fan guards; clean build up from sliding door tracks of deli display case.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink with screw top stored above facility food in walk in cooler. CDI - Discarded.

4-501.11 Maintain equipment in good repair. Peeling/chipping paint on racks in walk in freezer. Replace as needed.

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 in lunch meat display case. Also; recommended to fill gap between air vent and bottom of case with caulk.

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 dust from walk in cooler fan guards. Improvement from last inspeciton.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shlef above facility food in walk in freezer. CDI - Drinks relocated to designated area.

6-301.14 Post a handwash sign at each handsink. Handwashing sign missing at one handsink in food prep area. CDI - Adhesive handsout sign left with PIC to post by handsink.

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 made today and cooling in tightly sealed packages in walk in cooler. CDI - Lids opened to promote cooling.

4-501.11 Maintain equipment in good repair. Replace split gaskets on walk in cooler and walk in freezer doors.

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

4-501.11 Maintain equipment in good repair. Gasket on walk in cooler door is brittle and cracked. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs on non-food contact surfaces of wrapping machine. Wipe clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken tenders and wings holding below 135F in warm display. CDI - Out of temp product discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - One open chub of lunch meat in display case with no date mark.

4-501.11 Maintain equipment in good repair. Hot hold display maintaining food below 135F. Ambient air thermometer ranged from 89F - 108F. A call for service was placed. Discontinue use until repairs are made and unit is maintaining temperature.

4-101.19 Nonfood-Contact Surfaces - C: Replace split wrap pad.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean ceiling tiles around HVAC vents. Clean floor inside walk in freezer. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repaint inside meat case where peeling.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink without disposable towels. Provided at hand station.

6-501.111 Controlling Pests - Provide adequate fly control. Observed flies in kitchen. Pest management is contracted. Instructed to enhance fly protection.

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - Instructed to replace wire basket with a couple of broken wires.

5-205.15 System Maintained in Good Repair - Maintain plumbing in good repair. Observed heavy leak at drain pipe of handsink. Gave instruction to repair.

3-501.13 Thawing - Use approved thawing methods. Observed bag of frozen chicken bites to be divided into clam shells on prep table. Gave instruction to approved thawing methods.

4-501.11 Good Repair and Proper Adjustment-Equipment - Maintain all equipment in good repair. Observed loose metal housing on sliding door of hot hold unit. Observed 4 light bulbs burned out in unit. Gave instruction.

6-301.12 Hand Drying Provision - Provide disposable towels at each handsink within easy reach. Paper towels for entry handsink are not located in close proximatey. Gave instruction and placed disposable towels within reach.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed torn gaskets on walkins and blown and missing light bulbs in chicken hot hold. Gave instruction to repair/replace.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - Mapintain all cold foods under 45 F. Chicken was placed in case from walkin appx 3 hours prior at approved temp. Packaged food shall be kept stacked one high to allow for circulation with cold contact area.