FOOD LION #2216 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several foods out of temperature in the cold island. Foods were not cut today per PIC. Ambient temperature of the unit was 36F. -CDI- EHS notes that all TCS foods in the unit above 41F were voluntarily discarded. PIC placed a work order in for the unit and will monitor the unit to ensure that there are no equipment issues. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed chemical bottle of sanitizer sitting in the basin of the hand sink. EHS removed bottle and placed on non-food contact surface to wash his hands. EHS then observed food employee take bottle and dump down the hand sink. -CDI- EHS coached food employee that hand sinks are for hand washing only. Food employee stated they understood.

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 build up of debris and residue present on the shelving on the WIC. Ensure that all non-food contact surfaces are clean and maintained as clean.

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 floors underneath cutting area with build up of soil and splatter debris present on the walls of the cutting area. Ensure that floors, walls, and ceilings are maintained as clean.

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 drink present on cutting area of the facilities prep top. Ensure that employee food and drink are kept in designated areas and not on prep surfaces or other areas that have the potential to contaminate patron food.

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 packages of cut watermelon and cut cantaloupe not meeting the cooling rate after cooling for over an hour. EHS observed packages lids were closed all the way, trying to cool down inside the WIC. CDI: Lids were left open to continue cooling since time was still left in the 4 hour cooling window. 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 .

4-501.11 Maintain equipment in good repair. Observed handsink in need of caulking. Re-caulk handsink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. Contact waste company to have drain plug replaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the handsink. CDI: PIC refilled soap dispenser with more handsoap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous packages of TCS fruits (17 packages of sliced and/or quartered watermelon, 36 packages of melon cups/tropical fruit cups/watermelon spears/cantaloupe spears) in the grab and go case cold holding above 41F (see temp chart). PIC stated the person who cut the fruit in the mornings leaves at 3:00PM, after all cut fruits have finished cooling in the WIC and have been placed in the grab and go case. EHS observed ambient air temp in the back of the case was the same as the front of the case, but the food products placed in the front of the case were temping higher than the ones in the back. CDI: EHS and PIC went through every package of cut TCS fruits and kept the ones holding at 41F or below, and PIC voluntarily discarded the ones that were temping above 41F. EHS gave the option of filling out a Product Disposition Form for the discarded produce, but upper management decided not to. EHS observed the bottom shelf of the unit's ambient was two degrees higher than the top (see temp chart). EHS advised PIC to get work order in to adjust the temperature on the case, so that it can maintain all food products in cold holding at or below 41F. REPEAT VIOLATION. 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 two packs of cut watermelon slices in the grab and go case that were cold holding above 41 degrees F. CDI: PIC discarded food items. 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 .

4-501.11 Maintain equipment in good repair. Observed non-functional stopper at 3-compartment sink (sanitizer basin). Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two cutting boards worn with deep cuts/scoring at 3-compartment sink drain board. Remove. -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 non-functional paper towel dispenser. Repair. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed towel dispenser unable to provide paper towels. Dispenser’s battery is depleted. CDI - PIC replenished station with paper towels. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods to be cold holding > 41 F at grab & go unit. Some products were prepared an hour prior to inspection and several items were inside of the unit overnight. EHS observed the unit’s ambient temperatures registering between 38-40 F. CDI - Products prepared today were transferred to walk-in cooler to cool down, remaining foods were voluntarily discarded. -1.5- 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of potatoes being stored on floor in produce prep area. CDI: PIC moved potatoes to a rack.

REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board worn with deep cuts/scoring and staining. REPEAT.

REPEAT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards worn and with deep cuts. Manager stated that cutting boards are on order. Different violation. Ceiling lights working today.

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 both sets of fan covers with accumulation of dust in department.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed food employee not able to demonstrate knowledge of employee health policy and did not know reportable symptoms or illnesses. CDI by instruction.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing and then proceed to handle clean single-service gloves. CDI by instruction, employee rehashed hands.

4-501.11 Maintain equipment in good repair. Observed several ceiling lights not functioning.

4-501.14 Warewashing Equipment, Cleaning Frequency (C) - Observed clean drain board of 3 compartment sink soiled with food debris and clean equipment stored on soiled drain board.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed display case stored in front of handwashing sink. CDI, display case relocated to provide access to handwashing sink.

General Comment: No test kit available on-site for Produce Maxx Vegetable wash. Visit needed to ensure long term compliance and facility has test kit for vegetable wash.

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 general cleaning / organization needed in prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon observed in case above 41F. CDI. Moved to cooler to rapidly cool. Repeat violation. Full points will be deducted by next inspection if repeated.

4-501.11 Maintain equipment in good repair. Seal pad observed torn. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several containers of cut melon cut this morning in produce grab-n-go cold unit above 41F. CDI. Melons sent to walk-in cooler to rapidly cool.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad observed torn.

4-501.11 Maintain equipment in good repair. Observed deeply gouged prep tables formerly used to cut fruit. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed unfinished wood nailed to the outside of produce cooler. -.5-

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 on the splash panel below the paper towel dispenser in the restrooms. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the walk in cooler fan coverings, on shelving below the walk in cooler compressor unit, and on the back wall of some produce shelving where misting occurs.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on some walk in cooler shelving underneath the compressor unit and on the wall behind the compressor unit.

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

6-301.14 Post a handwash sign at each handsink. No handwashing sign in men's room due to recent remodel. CDI - Adhesive sticker handsouts left with PIC to post.

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

4-302.14 Sanitizing Solutions, Testing Devices - PF. Observed no sanitizer test strips. CDI- test strips were provided.