FOOD LION #1376 PRODUCE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed produce debris and dirt in handsink during inspection. CDI - REHS educated employee on proper handsink usage. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in grab n go case holding above 41F during inspection. See temperature chart. Ambient in unit maintaining 50F. Air curtains observed to be non-functional during inspection. Maintenance contacted during inspection. Employee stated all items had been placed in unit on 3/11/26. All out of temperature foods voluntarily discarded. TCS food items to be stored in alternative unit until repair. 72 hour VR required. 1.5 pts. 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 .

6-501.11 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 large crack and small divot in floor in main kitchen area. Repair necessary. 0.5 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee water bottle stored on top of a box of fruit.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat sanitizer in the 3-compartment sink due to the bag being empty. CDI - Manager replaced during inspection.

6-303.11 Provide required lighting intensity. Walk-in coolers shall have 10ft candles of light. Observed a dark portion of the walk-in cooler due to the bulb being broken.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the corner hand sink. CDI - Paper towels were provided.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food with a watch on.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. -P Observed a spray hose hanging well below the flood rim of the 3-comp sink. CDI - Manager was able to slide the spring down and lift it to the appropriate level.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No written procedures for vomit and diarrhea clean up. CDI - Provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink blocked by ladder, CDI - Ladder moved. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels, CDI - Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some cut melons and cantaloupes recorded above 41F in display cooler. Cut melons held on the front Row of cooler recorded above 41F while melons in back row held at proper temp. Assure cut melons are held in back to properly hold at 41F, CDI - Discarded all temperature abused melons. 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 .

3-501.15 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 . Cut melons were cooling in WIC with lids fastened on tray. CDI- Lids removed for proper cooling. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on WIC shelf. CDI - discarded.

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 . Cut watermelon, honeydew and cantaloupe cooling with lids fastened in WIC and grab and go. CDI - lids uncovered and brought to WIC for proper cooling

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up left attached to knives stored in the knife holder on the wall above the prep sink. Knives were removed and placed inside 3 comp sink to be washed, rinsed, and sanitized again. Observved scales used for weighing produce and vegetables with build up left attached. Ensure that scales are being cleaned at least daily. Scales was moved to 3 comp sink ot be washed, rinsed, and sanitized again.

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. Floors and walls near baseboards need additional cleaning throughout the processing room. Ensure that walls and floors are being cleaned at a higher frequency in efforts to promote cleanliness.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Observed buildup inside of walk in unit from vents.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with chopped broccoli inside. Removed during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed scales where fruits and vegetables are weighed with build up and debris left attached. Scales ere taken back to dish area to be washed, rinsed, and sanitized.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt and other materials. Observed buildup inside of walk in unit from vents. 6-305.11 Designation-Dressing Areas and Lockers - C Ensure that employee items are stored in a designated location. Observed an employee jacket stored over boxes of fruit. Moved during the inspection.

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 produce stored on floor in walk in cooler. -0 points-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and litter around trash compactor. Recommend higher frequency of cleaning to prevent rodent or insect infestation. -0.5 points-

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 melons with a cooling rate of 0/minute. This was in large part due to the cooling method. CDI- PIC ventilated melons in walk in cooler for better cooling methods. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melons and yogurt in customer cooler was cold holding >41F. CDI/VR/REPEAT: Yogurt and melons were removed from display case. PIC is to have case serviced so that it properly cold holds at 41F and below. -1.5 points.

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 melons stored in walk in cooler while covered and stacked on top of each other. -.5 points. No signature due to covid19. Inspection conducted with management.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon at customer display cooler at 52F. CDI: discarded.

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 food debris under shelving inside produce prep room.

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

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 food debris on walls of walk in cooler for produce.

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 wall damage near three compartment sink molding covering joints of frp boards damaged.

5-205.15 Maintain a plumbing system in good repair.-P Observed handsink leaking in produce room.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed several bulbs missing end caps in display unit. Observed bulbs above 3 comp sink missing end caps.

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 rinsed broccoli and greens stored on the floor next to 3 comp sink used for soaking produce prior to display. Ensure 3 comp sink is cleaned and sanitized between uses. Facility also has a 2 comp prep sink for produce. Remove potted plants from prep table where watermelon is cut and wrapped for sale. This is the only TCS food that is cut in the produce area. All other melon and fruit are pre-packaged from Renaisaance Foods in Indiana.

4-501.11 Maintain equipment in good repair. Observed leaking drain line on the hand sink. Also noted tear in walk-in cooler gasket.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the corner of the floor under the 3 comp sink rough and not smooth. Area appears to have been patched and patch is chipping away.

2-401.11 Eating, Drinking, or Using Tobacco - C. Observed bottled employee drink and open can drink stored on shelf in produce cooler next to produce. Drink removed and discarded.

4-502.11 (B) Good Repair and Calibration - PF. Observed current digitial food thermometer provided not working properly. Thermometer not turning on (battery appears to be dead). Provide working food temperature thermometer. CDI, by verbal instruction to provide.

4-202.16 Nonfood-Contact Surfaces - C. Observed cracked/damaged grey lugs in need of replacing in produce. Observed torn gasket to walk-in cooler door. Repair.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. Observed no hot water provided for utensil washing sink. Verification visit required to ensure that hot water is working and is at least 110F for washing dishes.

4-602.13 Nonfood Contact Surfaces - C. Observed cleaning needed to fan covers in produce room. Observed dusty.