FOOD LION #459 PRODUCE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided at the handwash sink in the back prep area. CDI - Manager restocked paper towel dispenser.

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 a stack of large single service plastic platter trays to be stored with their food contact surface face up, subjecting them to potential contamination. CDI - Stack of single service trays inverted.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips to test the quaternary ammonia sanitizer concentrations at the 3 compartment sink. PIC stated that they had only just got the 3 compartment sink repaired recently as previously it did not hold water in its basins without leaking from the drain so they had not been doing dishes in another department for the meantime. CDI - Test strips acquired from other department.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several bowls and strainers stored as clean with visible food debris. CDI- Dishes returned to wash basin. (-1.5)

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed 3 comp sink with sanitizer in rinse basin, and sanitize basin empty; no rinse step set up. CDI- Sinks drained and re-set properly. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dirt and food debris inside hand sink in prep room. CDI- Basin sanitized. (-1)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed chipped blade on knife in knife box, serving spoon with corroded copper plating, and torn/stained platform at the cellophane wrap station in back prep room. Knife and spoon voluntarily disposed of. Wrapping station platform to be replaced at earliest opportunity. (-0.5)

Observed floor cleaner stored on produce wash sink. CDI floor cleaner relocated for proper storage

Observed PUC not certified. CDI by instruction

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon cold held between 45-47 degrees F in case. CDI, melon 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 .

3-501.18 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 cut watermelon and cantaloupe not date marked in walk in cooler. CDI, items 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 .

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser batteries out and not providing disposable towels at handwashing sink. CDI, batteries replaced.

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 bracelet while preparing food and washing dishes. CDI Educated PIC on what is allowed and not allowed.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf Observed in use 3-comp-sink without wash detergent in 1st compartment. Food employee was seen cleaning dishes by rinsing and sanitizing only without doing a proper wash step. CDI-PIC educated food employee on the 3-comp-sink process. Dishes were rewashed properly.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray can of Pledge wood polish in prep area. CDI PIC removed wood polish from prep room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink on prep table while actively prepping pineapples.

2-201.11(A - C) & (E). 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. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees. -REPEAT VIOLATION-

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 watermelon recently portioned and placed in walk in cooler to cool while stacked in a small cart. CDI-PIC unstacked cut watermelon in cooling.

2-201.11(A - C) & (E). 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. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink at toxic levels above 400ppm. CDI: sanitizer was diluted and corrected to proper concentration until chemical company can come to service dispenser.

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 fan covers in department with dust buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED cantaloupe in the customer display case temping above 41F. CDI. PIC removed item and 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 OBSERVED cantaloupe prepared yesterday in the walk in cooler without a date. CDI. PIC dated item and placed it back in the walk in cooler.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF OBSERVED no employee health policy on site. CDI. EHS informed PIC on the symptoms and foodborne illnesses that must be reported in addition to giving department a employee health sign to post.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee bare hand contact blue berries during prep. CDI-education was given and berries were rehashed. 0 points.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed A box of produce stored on hand washing sink. CDI- produce was moved to produce wash sink. - 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -Pf Observed cut melons stored in cold hold display case at >41F. This could be due to the cooling method process. CDI- melons were discarded. It was determined that the unit is properly cold holding after thorough evaluation. REPEAT - 3 points.

3-501.15 Cooling Methods - PF Observed cooling methods in error. Cut melons were stored enclosed in cases and stacked on top of each other. CDI- melons were moved to the freezer where they aggressively cooled. -.5 points. *General Comment: Inspection conducted with Tonzel Gordon.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT: Cut watermelon was 44 degrees inside of display cold case. Ambient Air of this unit was 46 degrees F. CDI/VR Out of temp watermelons were discarded for short term correction. Refrain from sing unit until it has been serviced and able to cold hold foods at 41 degrees and below. - 3 points.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strip in produce department was discolored, stained and not usable for determining sanitizer concentration. CDI- Facility will use adjacent meat department's test strips until some are ordered. -.5 points.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Replace damaged dumpster lid. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Watermelon recorded above 41F (see chart). CDI- Discarded. REPEAT. Facility will look at how to maintain temp. for watermelons.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Soiled knife in handsink. CDI- Do not keep anything in handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife soiled with dry piece of onion. CDI- Taken to sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon on display holding above 45F (see chart). Unsure as to what caused temp. abuse. CDI- Products discarded. Assure watermelon is being cooled down properly

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing hair restraint.

2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers of food employees, except a plain wedding band. Observed employees wearing watches and decorative ring.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Ensure that clean drainboard is cleaned at a frequency necessary to maintain clean. Observed clean drainboard soiled with food debris and soiled brush.

7-201.11 Store toxic materials to avoid contamination. -P - Observed delimer stored above prep table. CDI by instruction to relocate delimer for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed plastic containers stored clean but soiled with food debris. CDI, containers relocated for cleaning.

4-602.13 Nonfood Contact Surfaces - C - Observed some soil residues accumulating on shelves in walk in cooler.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C - Physical facilities shall be free from unnecessary items and litter. Observed plastic bins no longer used according to manager but stored in facility.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfces shall be clean to site and touch. Observed 1 knife stored as clean but soiled with food debris. CDI, knife relocated for cleaning. Improvement made since previous inspection.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed battery not working in paper towel dispenser but towels located above. Ensure that battery is installed so that paper towels are proper dispensed when needed.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceiings shall be smooth, nonabsorbant and easily cleanable. Observed concrete damage around floor drain and some absorbant wood paneling lining walk in cooler walls due to construction according to PIC.

5-202.12 Handwashing Sinks, Installation - PF - Handwashing sinks shall provide hot water at 100 degrees F and above. Observed hot water at employee restroom handwashing sinks at 68 and 65 degrees F. Verification required by 12/19/15.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be cleaned to site and touch. Observed several knives and utensils stored as clean but soiled with food debris in holster. CDI, utensils relocated for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed 2 pieces of cut watermelon not date marked. CDI, operator voluntarily discarded melon.

7-204.11 Sanitizers, Criteria-Chemicals - P - Provide sanitizer at proper concentration. Observed quat sanitizer dispensing from hose used to fill 3 compartment sink in order to clean utensils above 400ppm. CDI, quat diluted to sanitizer level and PIC stated that EcoLab to be contacted to calibrate hose.

2-402.11 Effectiveness-Hair Restraints - C - Food employes shall wear effective hair restraints. Observed food employee handling food without a hair restraint.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed cleaned food transport bins wet stacked on drainboard of 3 compartment sink.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Fixed equipment not easily movable shall be sealed to wall or spaced away from wall to facilitate cleaning. Observed handwashing sink in need of re-caulking or sealing as well as prep tables.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C - Observed no trash can located in food prep area or at handwashing sink with disposable towels. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed scissors stored on the edge of the hand sink. Do not store anything on handsinks.

4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Observed a knife rack held together with duct tape. Replace rack. Do not fix with duct tape, it is not easily cleanable.

General Comment 5-501.16 Provide waste bins in required areas including at handwash sinks. - Trash can needed by the handsink in the produce prep room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed plastic buckets used for holding and transporting produce with biofilm growth stored in walk in cooler. Observed peeler and scissors with food debris. CDI by placing at 3 compartment sink to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic bins stored in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed leak from water supply pipe under 3 compartment sink and small leak in pipe under hand sink. CDI- PIC placed work order for repair during inspection.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Dust build up on fan shields in prep room area, dried food debris on some shelving and under grating at food display cases. Cleaning is needed.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Some debris on the ground behind facility dumpster, one top lid open. CDI- cleaning is needed; keep lid closed.