FOOD LION #2569 PRODUCE

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 extra bins stored on 3-comp sink drainboard with dust accumulation. Keep area around and under bins clean.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Repeat-Observed dumpster lids and doors open, and trash on ground surrounding dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grey bins on wet wall cart with visible buildup. Need a more frequent cleaning cycle. CDI-sent to dish area for cleaning. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cutting board cleaning stored over plastic produce bags. CDI-container relocated

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine line down fronts of urinals. More thorough cleaning needed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lids and doors open, and trash on ground surrounding dumpster.

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 cleaned items stored on 3-comp sink drain board with dirt/debris on it. W/R/S clean drain board before use.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves lined with cardboard. Remove cardboard as it is absorbent and not easily cleanable.

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 hand sink has standing water and slime build up in compartment.

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 some ceiling tiles changed out to acoustic tiles. Ceiling tiles in produce room must be vinyl wrapped.

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 staff eating while prepping. CDI-discussion with PIC

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s bathroom. CDI emailed handout

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed prep sink with discolored ring where water with fruit wash sits in basin, in use during inspection. Needs scrubbing. Verification required 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water only reached 105F after running for a couple minutes. Verification Required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and doors open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster has a broken drain plug that needs replacing.

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 handling watermelon while prepping with their bare hands during wrapping process. CDI, melon voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 watch and jewelry while preparing melon.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels not dispensed out of dispenser due to low battery. CDI, batteries replaced and disposable towels provided. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed plants stored in hand washing sink. CDI, plants removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaner stored over clean single-service articles. CDI, cleaner relocated for proper storage .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink with food build up stored inside indicating hands washing sink is being used for other purposes. CDI-Educated team members on proper usages for handwashing sinks.

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 to go trays stored open ended during the inspection. CDI- Trays were inverted during the inspection.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with a broken drain plug. Replace as needed to prevent a possible harborage or attraction of pests.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked with a cart upon arrival to inspection. CDI- Cart was mvoed during the inspection by REHS.

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 left attached to weight scales. CDI- Weight scales were removed to be washed, rinsed, and sanitized again.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door broken off dumpster. Please work with trash pickup company to replace dumpster door to prevent a possible harborage or attraction of pests.

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 cut watermelons in display case at a temperature of 45.9F. CDI- Water melons were placed inside of walk in cooler to be cooled below temperature threshold.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Ensure that produce max vegetable wash is being tested regularly in order to meet requirements of product label. Observed vegetable wash instructions requiring testing without test strips available.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on shelving at produce wet rack. CDI: cleaning process was started.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut watermelons on 2nd, 3rd, and bottom shelves at customer display ranging from 45F - 52F. CDI: melons were pulled and discarded. Advised to keep products under shelving closer to where fan is circulating more. Other melons that were pushed back in cooler were at ranging from 37F - 41F.

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

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

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 in need of cleaning inside walk-in cooler. Observed dusty fan covers inside produce prep room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Personal drink stored on prep table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon and cantelope being held above 41F (see chart). CDI- Discarded. Appears something went wrong during cooling proccess. Discussed cooling with store manager and produce manager.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cut honeydew melon without date mark. Date mark/label all PHF (potentially hazardous foods) that are ready-to-eat once opened or prepared and held more than 24hrs. CDI (CORRECTED DURING INSPECTION). The honeydew was date labeled with yesterday's date.

5-501.113 Covering Receptacles - C COMMENT: Provide dumpster lids that properly cover outside dumpster. Lids were broken off dumpster. PIC states she has already placed a work order to get lids replaced by waste management company. Maintain receptacles covered.

202.12 Provide at least 100F water at handsinks. -Pf Observed bathrooms only hitting 80 degrees. VERIFICATION REQUIRED

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bottle for food contact surfaces reading 0 ppm for quat ammonium. CDI Sanitizer bottle dumped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelons processed yesterday reading above 45 degrees. CDI Items discarded.

7-204.11 Sanitizers, Criteria-Chemicals - P - Sanitizer shall be provided at correct concentration. Observed sanitizer above 400pm as registered by test strips. CDI, by instruction. Dilute to proper concentration until unit calibrated.

2-402.11 Effectiveness-Hair Restraints - C - Beard restraints shall be worn on food employees with a beard. Observed food employee not wearing a beard restraint.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Oberved lights out at a produce display case. Work order submitted according to employee. Observed low battery and slow dispensing towels at disposable towel dispsenser. Towels placed on dispenser until batteries replaced.

6-301.11 Handwashing Cleanser, Availability - PF - Handwashing cleaner shall be available at handwashing sinks. Observed 1 soap dispsner without soap in men's restroom. CDI, soap placed in dispenser.

2-303.11 Prohibition-Jewelry - C - jewelry shall not be worn on wrists or fingers of food employees except a plain wedding band. Observed employee wearing a wrist band. 2-402.11 Effectiveness-Hair Restraints - C - Hair restraints shall be worn on employees. Observed food employee not wearing a hair restraint. Beard restraints shall be worn for employees with beard. Observed food employee with bushy beard.

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C - Fixed equipment shall be sealed to adjoining equipment or spaced out at required distance to faciltate cleaning. Observed prep tables not sealed to wall and with small gap between wall and prep table.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of food or equipment is prevented. Observed 1 bottle of glass cleaner stored on cart over food. CDI, cleaner relocated.

3-307.11 Miscellaneous Sources of Contamination - C - Food shall be protected from miscedllaneous sources of contamination. Observed prep table stroed next to handwashing sink. Suggested a barrier to be installed between handwashing sink and prep table to prevent splash or splatter from employee handwashing onto the food.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed lettuce and other food soil accumulating on shelving throughout walk in cooler.

Protect food from contamination sources not specifically noted by code. Observed herbs being soaked in the middle compartment of the 3-compartment sink with dirty knives and tubs air drying on either side. Maintain all food preperation in food preperation sink, not in utensil washing sink.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed stoarge of boxes and baskets on the floor beside the storage racks. Maintain all storage off fo the floor to facilitate cleaning.

4-101.19 Nonfood-Contact Surfaces; Keep equipment in good repair; Observed split/torn gasket on walk-in cooler door in need of repair.

(general comment)6-201.11 Floors, Walls and Ceilings-Cleanability; properly store storage so not in direct contact with flooring to facilitate cleaning; Observed numerous display boxes stored directly on floor inside produce market.