FOOD LION #2215 MEAT & SEAFOOD

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground turkey stored above raw beef inside the WIC. The Facility has been out of compliance in 4 consecutive inspections. The facility will be placed on a Risk control plan for storage order of raw meats the facility will be on the risk control plan for up to 4 weeks. If the facility remains out of compliance following the Risk control plan, further permit action may be taken. EHS will send over risk control plan via email for management to fill out. EHS will follow-up in 3 days. Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all meats in the meat case above 41F. Ambient of case was observed at 45F. Raw Meats above 45F voluntarily discarded, meats 45F and below were moved to the WIC for storage at 41F. EHS verification visit required in 3 days. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottled chemical stored on shelf, above single-service items inside the meat market. CDI - Chemical removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Meat market thermometer was unavailable. CDI - Manager found and provided thermometer to meat market.

4-501.11 Maintain equipment in good repair. Observed both sealing pads torn and not in good repair.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground turkey stored above beef inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground turkey stored above beef and seafood inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility could not provide a thin probe thermometer in the meat market. 10 day verification required.

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 ducks stored on the floor inside the WIF. CDI - Box was removed from the floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground turkey stored above raw pork chops. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink at 0 PPM. Sanitizer observed empty. CDI - Sanitizer replaced. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all Ready to cook meals in grab n go at 43F and 44F. All meals contain raw meat and raw veggies and were placed inside the WIC to rapidly cool. 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 .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground turkey stored directly above RTE ham steaks. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steaks inside the Grab N Go case at 44 - 48F. CDI - Meat was moved to WIC to cool back to 41F. EHS 3 day verification visit required 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handwashing sink without papers towels to properly dry hands. CDI -PIC corrected action by adding box of single service napkins.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment could not provide thermometer. 10 day verification visit required.

5-205.15 Maintain a plumbing system in good repair. Observed leaking hand sink inside the meat market. PIC stated that a work order has been submitted.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health agreement with only 5 illnesses. Document missing salmonella non-typhoid. CDI - EHS provided updated poster. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw meats stacked in retail grab n go customer case above 41F. CDI - Items were placed inside the case prior to EHS arrival and were moved to WIF for rapid cooling. REPEAT. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Establishment could not provide thermometer. 10 day verification visit required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed multiple packages of thick cut pork chop in retail case held above 41F. Pork Chop stacked double high, Items stacked on top row were above 41F. CDI - Items were placed in retail case at 10 AM, moved to WIC for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thermometer was present in Meat Market at time of inspection. CDI - PIC went and brought thermometer to place in meat market.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both handwashing sinks without papers towels to properly dry hands. CDI -PIC corrected action by giving out single service napkins. Two boxes available - one for each sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sirloin and other steaks cold holding above 41F. CDI - PIC moved to WI to cool and monitored cooler. Per PIC, coolers struggle when facility experiences a power outage. Last outage was Sunday. Continue monitoring coolers. -1.5- 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board that is most used, per PIC. Resurface or replace to make smooth and easily cleanable. -0- 4-501.11 Maintain equipment in good repair. Observed deep rusting areas in basins of 3-comp sink. Repair.

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 dark pieces of meat buildup on plastic trays used to transport meat. Clean often enough to prevent buildup. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink to immediate left of handsink. CDI - PIC provided paper towels. -1-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s restroom. Replace sign. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed chain mail metal cutting glove washed, rinsed and sanitized that was stored on the dripping faucet at 3-comp sink. CDI - PIC removed and allowed to air dry. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting board that is most used, per PIC. Resurface or replace to make smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed heat pads on heat sealers cut and in poor repair. Replace these. -.5-

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 heavily nets covering ceiling vent covers. Clean. -0-

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 ground beef, pork steaks and other raw meats in customer case cold holding above 41F. Per PIC, cooler is in thaw mode, as evidenced by condensation at the top near mirrors. PIC contacted service tech for checking length of thaw cycle. EHS advised PIC that during thaw cycles, all TCS foods shall maintain 41F. VR no later than 08/02/2022 to ensure all TCS foods cold holding at or below 41F. -1.5- REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hand sanitizer drips on prep space of heat sealer for wrapping packages of meat. CDI - Item moved to another location. -1-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed on top shelf in walk-in cooler with raw ground turkey stored above packaged hamburger patties. CDI: PIC reordered products and EHS provided Food Storage Order Guide. -0-

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 multiple racks of commercially packaged, ready to eat meat products and raw meat products held above 41 degrees F in food prep area. CDI: PIC moved all food racks back into walk in coolers to quickly cool before placing into floor cases. EHS advised taking temperatures of products prior to placing on the floor to ensure temperature reaches 41 degrees or below. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without hairnet or beard guard. Wear effective hair restraints.

4-501.11 Maintain equipment in good repair. Observed damaged cooling curtains inside walk in cooler and rust build up on cart. Repair or remove these items. -0.5- REPEAT

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 old labels, build up of dust, and food residue on meat wrapping machine. CDI: Food handler made aware of where to concentrate cleaning and sticker removal. -0.5-

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 frozen foods stored directly beneath dripping condenser in walk in freezer. EHS advised PIC to make sure foods are kept away from such drippings to prevent cross-contamination. -1-

4-501.11 Maintain equipment in good repair. Observed damaged cooling curtains inside walk in cooler and freezer and damaged sanitizer basin with rust buildup present. Repair these items. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed inoperable paper towel dispensers at both hand wash sinks. CDI-PIC provided paper towels at each hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives in knife holder with build up of dried debris. CDI-REHS informed PIC on cleaning equipment to sight and touch and PIC placed knives in 3 compartment sink to be cleaned and sanitized.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed inoperable probe thermometer. CDI-PIC replaced inoperable thermometer with functioning probe thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at condenser in walk in freezer with ice buildup present on seafood stored directly underneath. EHS advised finding a clean, dry location to store this food and to use cooling curtain currently rolled up and tied at doorway to help maintain temperatures in walk in freezer and prevent extra condensation. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at bell housing of can wash hose bib. Repair. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed machine oil stored above meats in the walk in cooler. CDI- Oil removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink near the can wash blocked by carts. CDI- Carts removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground beef packs in the outside cold case holding above 41F. See temperature chart. Ground beef were there from the day before. CDI- All ground beef packs out of temperature were voluntarily discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean debris from shelving at display case coolers. Clean dust from fan screens on a/c units in market area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw lamb stored above RTE deli ham in walk in meat cooler and raw ground turkey stored above raw ground beef. CDI- Foods re-arranged and stored by final cook temperature.

4-501.11 Maintain equipment in good repair. Observed one fan not operating on ceiling a/c fan units of cutting room. Air temp was being maintained properly. Have fan repaired/ replaced as needed.

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 ceiling light cover cracked, needing repair/ replacing in walk-in meat cooler

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ground turkey being stored above raw lamb chops in meat walk in. CDI- Lamb separated and stored by final cook temperature.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed light cover and ceiling around light fixture with some build up, possibly mold, needing cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork and raw hamburger stored above raw steak on speed rack. CDI- Food arranged by final cook temperature.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottle above 400 ppm. Safe levels of quat are 150-400 ppm. CDI- PIC removed spray bottle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler fans with some dust build up needing cleaning.

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 small amount of mold growth on ceiling above single service storage rack in cutting room.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw turkey stored above raw ground beef, veal and lamb in the walk in cooler. CDI - items were rearranged correctly.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw turkey stored above raw beef in the walk in cooler. CDI - items were rearranged correctly.

General comment 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 cracked floor tiles by the 3 comp sink and missing wall tiles by the office.

Repeat violation 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a cart blocking the handsink by the walk in cooler. CDI - cart was moved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed both handsinks blocked by carts and racks. CDI - both sinks were unblocked.

General comment 4-501.11 Maintain equipment in good repair. - Observed a rusty meat grinder. Replace grinder. Observed a split gasket on the walk in freezer door. Replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed evidence of old meat juices dried onto some of the storage racks in meat walk in cooler. Needs cleaning.

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 a couple broken floor tiles near floor drain under band saw.

4-302.12 Provide an accessible thermometer for use.-Pf No stem thermometer available at meat department. CDI- PIC provided stem thermometer for use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan units above cutting board area with dust build up needing cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon wrapped meat stored above packaged baked potatoes in meat display case. CDI- Food properly stored by final cook temperature.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulb shield above cutting table to be broken, needs replacing to prevent pieces of plastic from falling into prepped meats.

3-302.11 Store food by final cook temperature. Observed raw chicken stored above pre cooked ham and raw ground beef stored above steak in walk in cooler. CDI- Food properly stored.

7-204.11 Maintain sanitizer at proper strength. Observed quat sanitizer reading above 400 ppm. Could be due to sanitizer water being kept at 140 degrees and not the recommended 75 degrees to prevent false readings on test strips. CDI- Sanitizer diluted with cool water and properly tested at 150-400 ppm.

3-304.12 Properly store in use utensils to prevent contamination. Observed used and dirty knife stored with clean knives in knife holder. CDI- Knives removed and cleaned.

Store employee drinks below food or food contact surfaces, observed employee drink stored in freezer above food. CDI- Drink removed.

Facility sells raw shucked oysters. Provide approved consumer advisory per NC food code. Consumer advisory is from out-dated food rules. CDI- Approved consumer advisory posted during inspection.

Maintain accurate stem thermometers to take food temperatures. Available stem thermometer was out of calibration by 8 degrees. CDI- Thermometer properly calibrated.

Protect single service items during storage and service. Observed blood splatter on single service trays above meat cutting table and in walk in cooler near meat grinder. Recommend storing them in plastic to protect them better. Dirty trays were disposed of.

Maintain handwash sinks to be usable. One handwash sink in meat cutting room has missing pedals to be able to use the sink. Second working handwash sink will be used until sink is repaired.

Store food by final cook temperature. Observed raw beef stored above pre-cooked ribs and raw bacon stored above RTE foods. CDI- Foods properly stored by final cook temperature.

Provide approved consumer advisory per NC food code. Consumer advisory is from out-dated food rules. CDI- Approved consumer advisory posted during inspection.

Protect single service items during storage and service. Observed blood getting onto single service trays above meat cutting table. Recommend storing them in plastic to protect them better. Dirty trays were disposed of.

Keep dumpsters closed when not in use. Observed dumpster side door left open.