FOOD LION #2603 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple packages of sliced cheeses in grab n go case with temperatures above 41F. PIC stated that items had been in case for 2 hours. EHS observed air flow blocked by price tagging and labels. CDI: PIC took items to WIF to quickly cool. Items reached 41F by end of inspection. EHS observed case ambient temperature measuring 33F. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of pizzas stored on floor in WIF. CDI: PIC moved box to a shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in facility without a hair restraint. CDI: Employee donned a hair net.

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 residue and black build up accumulating on gaskets inside raw chicken RIC. Clean more frequently.

-REPEAT- 6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs at both bathroom sinks. EHS provided PIC with new signs. Points not escalated due to improvement in all handwashing sinks being open and accessible at the time of the inspection.

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 food debris buildup in tracks of deli display case. PIC to address cleaning frequency.

-REPEAT- 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster drain plug. Per PIC, will ask for a new drain plug when waste company comes today to service dumpsters.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed an employee wash hands for 3-5 seconds before drying. CDI - Employee was educated and they rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Post a handwash sign at each handsink. Observed a trash can and boxes blocking the front kitchen hand sink. CDI - Items were moved to a separate area. Observed missing hand wash signs in both restrooms.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee pick a utensil up from the floor and proceed to wash it without discarding gloves. CDI - Employee was educated and gloves were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 120-125 degree chicken wings and Mac&Cheese in the hot bar. Employee stated that they were prepared at 10:00am and sat too long before being placed in the hot bar. CDI - Wings will be discarded at 2:00pm when the hot bar closes. Left overs will not be cooled and packaged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 52-58 degree rotisserie chicken, chicken quarters and fried chicken on the walk-in cooler speed rack. Employee stated that the cart was rolled during a lengthy inventory process. CDI - All foods were voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen.

4-501.11 Maintain equipment in good repair. Observed large blocks of ice forming under both walk-in freezer compressors.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing dumpster drain plug.

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 - Food debris build up in display case.

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 - Vents in WIC with heavy dust build up.

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 hot and cold display case doors with food buildup. Observed dusty buildup on fan grates in walk in cooler.

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed 1 of 2 handsinks in the deli department not operational, taped off with a piece of paper that says out of order. PIC stated that handsink went down today, have a work order in to be repaired asap. EHS observed employees actively using other handsink for proper handwashing. VR by 3/18 to ensure facility repairs handsink in deli department.

4-501.11 Maintain equipment in good repair. Observed vents on deli display case with rusty buildup, needs to be recoated with paint.

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 sliding tracks on deli display case with food debris crumbs, clean this area. Observed dusty buildup on fan grates in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed 1x of 2 handsinks not operational during inspection, PIC stated the pipe is not draining properly, needs to be fixed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food stored in a large metal bowl uncovered in WIF. Food was a mix of chicken nuggets, chicken tenders, and potatoes wedges.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee not cleaning the slicer before sanitizing it. Employee stated that they do not clean it by using the sanitizing spray. EHS explained to employee you must clean with soapy water before sanitizing. CDI PIC employee cleaned slicer with soapy water and then sanitized it again. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed popcorn chicken cup being HH below 135F. This was the only thing in the HH grab and go case that was not at least 135F. CDI PIC 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 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 several Deli Deal packs in grab and go case above 41F. PIC stated that some of the packs were made today at 9:45 am. CDI PIC voluntarily discarded the pack that were not made today and put the others in the WIC to cool down. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table. CDI Employee moved spray bottle. REPEAT

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 several boxes of single use containers on the floor in the bakery storage area. REPEAT

REPEAT 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee change gloves without washing hands and she only washed for about 5 seconds. CDI EHS educated employee and she washed her hands and put on a clean pair of gloves. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli sliced meats, cold chicken wings, cole slaw, and potato salad in Grab n Go case above 41F. The items that were above 41F were on the bottom shelf. CDI PIC voluntarily discarded foods and has put in a work order the case. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 sliced chubs of salami not date marked. CDI PIC dated 2 that was sliced yesterday and 1 was voluntarily discarded. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 spray bottles of cleaner on prep counters in bakery area. CDI PIC moved spray bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in deli area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap loaded with dead insects.

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 boxes of single service items on the floor in storage room.

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 on table with food bags in storage room.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed bakery employee put and gloves without washing her hands and then she only washed for 5 seconds. CDI EHS educated employee and she rehashed her hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 cutting boards stored as clean with grease buildup. CDI PIC moved boards to 3 comp sink to be cleaned. 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 .

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 all opened cheese chubs in deli case not date marked. PIC stated that she does not DM any of the cheese or salami. CDI PIC date marked items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of bakery food on floor in freezer. CDI PIC put box on cart.

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 both cutting boards at prep table with deep groves and black buildup.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking on metal bowls stored above the 3 compartments sink. -0.5 pts-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen. They have fly traps throughout the kitchen in the correct spot.

4-501.11 Maintain equipment in good repair. Observed rusted vent fan covers in the deli case.

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 blacc build-up on the mopsink walls. 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 mop sink in need of chalking.

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 2 chickens in the grab and go at 47F. Everything else in cooler was in temp. CDI-PIC voluntarily discarded, no points taken

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in boxes on the floor in the WIF.

4-501.11 Maintain equipment in good repair. Observed broken gasket on the WIF door. This is causing build-up of ice in the heating strip.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on the prep counter next to a cake. CDI-PIC moved phone to a bottom shelf away from food or utensils.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. When speaking to main deli person they said the illnesses are "coughing, sneezing, runny nose." They were not aware of the illnesses or symptoms. CDI-EHS informed of the illnesses and went through it with them and they knew where the poster was.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed deli manager lacking knowledge of FBI's, they were able to find an outdated poster. It did not have lesions of abrasions listed as part of FBI's. CDI-EHS explained they need to understand the procedures and EHS gave new poster.

4-501.11 Maintain equipment in good repair. Observed 1 slicer out of order. *Sidenote-The deli really needs to working slicers to allow for more time in between cleaning. PIC said they only W/R/S slicer 1 during the day, and at night, not every 4 hours. EHS corrected this and said this needs to be done every 4 hours and if they had another slicer they could use it in between cleanings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the inside tracks, and inside of deli case with food debris. Needs to remain 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 mop sink wall in need of cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service items on the floor in the storage room.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad was torn. Observed ice build up from a leak on the floor in the WIF.

4-501.11 Maintain equipment in good repair. Observed minor leaks around the dish washing sink. Needs to be repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips in the facility at the time of inspection. CDI. PIC got some from the main office.

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 display shelve. Needs to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed hot dogs in display hot holding at temperatures below 135F. CDI. PIC voluntarily discarded it.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken slices, salad, mini sub and turkey in the display cold holding at temperatures above 41F. CDI. PIC voluntarily discarded it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. REPEAT. Observed oil and butter milk stored directly on the floor. CDI. PIC removed to a designated area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of rolls on the floor in the walk in freezer. CDI- PIC relocated items off the floor.

4-501.11 Maintain equipment in good repair. Observed slight rusting in the interiors of the deli of display coolers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris accumulation on the interiors of deli display coolers, as well as on the tracks for the sliding doors of these units.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration in the three compartment sink vat at less than required ppm. Vat was emptied and refreshed with proper concentration by PIC.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee wearing a rubber bracelet

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight sticker residue present on the display cases, observed crumbs/food debris accumulated on the tracks of the display doors.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous items in display case above 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded. Emergency work order placed. PIC no items will be placed in case until corrected. REPEAT VIOLATION. VERIFICATION REQUIRED.

4-501.11 Maintain equipment in good repair. Observed display cases heavily rusted. REPEAT VIOLATION. Observed wall inside walk-in cooler not easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 4 sandwiches in display case above 45F. CDI sandwiches voluntarily 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 Observed 4 sandwiches prepared and immediently placed in display case. CDI sandwiches voluntarily discarded. Sandwiches must be properly cooled in walk-in cooler before placing in display case.

| 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed employees using laser thermometer. CDI PIC provided thin probe thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large fly accumulation in preparation areas of deli.

4-501.11 Maintain equipment in good repair. Observed display case rusted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed BBQ ribs thawing out of temperature control, outer portions of ribs above 45F. See temperature chart for temperature observations. CDI ribs placed in walk-in cooler to properly thaw.

3-501.13 Use approved thawing methods. Observed BBQ ribs thawing out of temperature control. Thawing must be done under cold running water, refrigeration or the cooking process. CDI ribs placed in walk-in cooler to rapidly cool.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked chicken cooling in sealed large container inside walk-in cooler measuring 97F; time stamp on container stated 12:59pm, temperature observed at 2:30pm. CDI chicken removed from sealed container placed on sheet pan and placed into walk-in cooler uncovered to cool quickly in the remaining allotted time of 2hrs. Observed temperature at 2:59pm at 67F. Without intervention TCS product would not have made the required 135F-70F in 2 hours.

• 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 large container of cooked chicken cooling inside walk-in cooler tightly wrapped in plastic and portioned approximately 6inches thick measuring 97F. CDI chicken placed on sheet plan uncovered and properly cooled.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (tracks on display cases).

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cake lids stored on the floor.

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

5-501.16 Provide waste bins in required areas including at handwash sinks. Need waste bin at handwash sink next to deep fryer.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed utensils soaking in wash water at 3 compartment sink 73F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/PfObserved corn dogs, chicken sandwiches, and potato wedges on TPHC procedure. Foods were not labeled for discard time. CDI by time marking food items.

2-102.11 Demonstration- Person in charge must be certified in food safety management. PIC not certified.

6-501.12 Cleaning, Frequency and Restrictions- Floors in walk-in cooler need better cleaning. Observed microbial build-up in tile grout in walk-in cooler. Clean and sanitize.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held TCS foods at 45F or below. Observed boneless chicken in cold hold display stored at temperatures ranging from 46-49 F. CDI by voluntary discard by PIC.

4-602.13 Nonfood Contact Surfaces- Observed food reisdue buildup on raw chicken storage racks in walk-in cooler. Clean.

7-201.11 Separation-Storage- Store all toxic chemical cleaners in a safe location away from food contact surfaces. Observed cleaner stored on cutting board. CDI by moving to designated chemical storage.