FOOD LION #518 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed area with cut watermelon, strawberries, etc. at 45F. This must be at 41F or lower temperature. Manager contacted technician to see if the situation could be remedied during my inspection. 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 .

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf. Observed nails in need of cleaning. Suggest getting a nail brush so that cleaning of nails is thorough and nails are properly maintained clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Watermelon in display case recorded above 41F. CDI - 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 .

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed multiple knives with chips on the blades. PIC voluntarily discarded knives.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed facilities dumpster with open lids due to being full. EHS spoke with PIC about using a larger dumpster or more frequent pick ups. Facility’s trash gets picked up once a week regularly unless requested for additional pick ups.

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 vents in main produce area with minor dust build up.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - PIC was unable to locate the produce departments written procedures for the cleanup vomit and diarrheal events. CDI - EHS provided written procedure poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 an accumulation of grime on the non-food contact surfaces of the plastic wrapping machine.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees in produce prep area without hair coverings on upon arrival. PIC provided hair nets.

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 moderate dust build up in fan vents in WIC and produce prep area. 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 missing baseboards on each of walls of the freezer door in produce prep area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut melon from more than 4 hours ago in grab n go over 41 F. CDI - PIC voluntarily discarded fruit. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut melon over 41 F cooling in sealed plastic trays in grab n go. CDI - PIC removed all produce to WIF. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cantaloupe in grab and go area holding at 43F. CDI - Items were moved to WIC to cool down.

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. Shelving used in walk in cooler is made of wood that is absorbent. Replace wood blocks with another shelving material that is smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Light fixture is not in working condition.

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 inside of one food scale used to weigh food. Food scale is a food contact surface but it’s expected for fruit ito be washed before use. CDI- Scale removed to be cleaned during the inspection.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart and trash can blocking access to hand wash sink. CDI- Cart and trash can moved. Keep clear access to hand wash sink. - 1 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Cart blocked access to sink. CDI- Cart moved. Keep access to sink 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. Floors in WIF in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of cantaloupe and honeydew in grab and go area holding at 44F. CDI - Items that were prepared at 1:30 pm were placed n WIC to cool down and items prepared at 10 am were voluntarily discarded. REPEAT -1.5 points

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. -C Observed floors peeling in prep area and are no longer smooth and easily cleanable. REPEAT NOTE: GM stated a work order has been placed to repair flooring.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current written employee Health policy does not include Salmonella nontyphoidal. CDI: educated the PIC and provided updated Employee Health acknowledgment form.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed packaged watermelon in customer self service cooler at front recorded at 42F & 43F. It was determined that products pushed to the back of the cooler under the air flow was holding at proper temperature. CDI: watermelon removed and transferred to the WIC to rapid cool.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer from dispenser at 3-comp sink well above 400ppm (turned test strip dark green). CDI: sanitizer was diluted to proper concentration.

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 undersides of shelving at wet rack with build-up. Increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster lids open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed litter and trash on ground outside back door dock area.

REPEAT VIOLATION: 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 coating peeling on the floors. Floors are not smooth and cleanable.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed coating peeling on floor rendering it not smooth and easily cleanable.

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 floor damaged in areas (coating deteriorating and holes in floor) in produce area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink out of paper towels at time of inspection . CDI paper towels restocked.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed cove molding missing around freezer and rear wall. -0 points-

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee unable to identify any of the reportable symptoms or foodborne illness. The establishment did not have the EHP flyer posted. CDI EHS discussed the employee health policy and provided an EHP flyer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple containers of cut watermelon and cut melons above 41F (see temp chart) at the customer display grab n go. Employee stated that melons are cut and placed directly into the display afterwards. Ensure to cool cut melons to 41F walk in cooler before placing on display. CDI PIC removed containers of cut melons and placed into the walk in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee actively cutting melons while wearing a wrist watch.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink and QUAT sanitizer bottle in handsink. CDI PIC removed items blocking/in handsink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed produce department without QUAT test strips. PIC stated test strips were being used in the meat department. CDI PIC obtained test strips.

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

5-202.12 Provide at least 100F water at handsinks.-Pf Handsink did not reach 100F. Max. temp. recorded was 56F. Checked temp. of nearby prep sink and found max. temp. recorded was 60F. PIC stated facility was down to one hot water tank due to both tanks being replaced on monday. PIC and EHS took temps. of nearby meat department and deli sinks and found them all to be in compliance. Hot water for prioduce sink will be repaired soon. VR.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Prep sink did not reach 110F (see # 8).

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink blocked in back area. Do not block sink. CDI- Cart moved.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handwash sink. CDI- Paper towels provided.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets for door in WIC

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies present in product cutting room at back. Continue to use effective pest control.

4-501.11 Maintain equipment in good repair Observed broken spray nozzle on quat sanitizer bottle. Spray bottle was changed into working bottle. Observed paper towel dispenser not functioning properly. Not consistent in dispensing paper towels. Check battery.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bags of single service trays stored on the floor in produce room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust accumulation on fan covers inside walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one quat sanitizer spray bottle at ~50ppm. CDI- spray bottle was emptied and refilled at the proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slime accumulation on the back walls of the produce display shelving units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and slime buildup behind the leafy greens in the produce display racks.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed produce dumpster with lid propped open while not in use. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed organic matter on the ground around the produce dumpster.

3-501.15 Cooling Methods - PF. Cooling shall be accomplished by using rapid cooling equipment and other effective methods. Observed cut watermelon above 45F in produce display area. CDI by placing watermelon in walk in cooler to allow it to cool below 45F before placing in display area.

5-501.113 Covering Receptacles - C. Waste receptacles which are kept outside shall be kept covered with a tight fitting lid and doors. Observed dumpster doors open during the inspection, however there was a non Food Lion employee at the waste receptacle rooting through the trash.

6-301.12 Hand Drying ProvisionProvide disposable towels at handsink. Observed no disposable towels or other means to dry hands at handsink in produce area. CDI, operator provided disposable towels at handsink.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore single-service items in a clean, dry area. Observed open bag of single-service trays stored next to handsink.

4-501.11 Good Repair and Proper Adjustment-EquipmentKeep equipment in good repair. Observed 1 light out in produce prep area.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and AvailabilityIf disposable towels are located at a handsink, a receptacle shall be provided. Observed no garbage can at handsink. CDI, operator provided a garbage can during inspection.