FOOD LION #2216 MEAT & SEAFOOD

5-202.12 Provide at least 100F water at handsinks. Observed hand sink closest to the main entry of the meat market unable to reach 100F. Both 3-Comps sink, and other handsink in the cutting area achieved proper temps. Ensure that the hand sink is properly adjusted to reach a atleast 100F.

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 turkey stored over top of raw beef and pork in the WIC. Ensure that raw poultry is stored below raw beef and pork. -CDI- Food employee corrected storage order so that raw turkey was no longer stored over raw pork and beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.15 Maintain a plumbing system in good repair. Observed hand sink in the corner of the facility with a large bucket underneath its PVC piping. The bucket is being used to catch water that is leaking from the PVC piping. Ensure that the PVC piping is repaired so that the sink is no longer leaking. Observed the air gap for the hand sink with a large gap, the gap is not properly guided towards the drain, as a result the piping is getting water on the floor. Ensure that the pipe for the air gap is adjusted to prevent water from puddling.

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 soap dispenser off of the wall resting atop the hand sink, hand washing is still possible, however soap dispenser shall be repaired and placed properly back onto the wall. 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 chips in the floor tile around the drain closest to the 3-comp sink and smaller chips on floor tiles throughout the cutting/prep area of the facility. Ensure floor tile chipping is repaired or replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken dinners, salmon dinners, and beef dinners above 41F at the front island nearest to the entrance of the store. PIC explained that the dinners are packaged by the food employees in the meat market facility, and then brought to the front of the store and placed into the island. EHS notes that ambient temperature of cold holding unit is 38F. EHS recommends looking into the length of defrost cycles on the piece of cold holding equipment, EHS also notes that after food is prepped in the facility into the dinner platters that ensuring the food is still at 41F or under prior to going into the Cold holding Island for grab n go is imperative. -CDI- PIC moved all dinner platters into the WIC to cool down. All foods in the dinner platters are raw. And no foods including the sides are in the RTE form. 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 .

4-601.11(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 handsink to the rear of the facility slightly sloping down, this has led to the sink holding a small amount of water and a build up of biofilm residue. Observed buildup of debris and residue on the external lip of the sanitize basin of the 3-comp sink. Ensure that non-food contact surfaces are cleaned and maintained as clean.

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 floor tiles around the floor drain by the 3-Comp sink with chipping and cracks. Minor cracks and chips can be seen on the floor tiles throughout the meat market facility.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling carts and stacks of crates stored in front of one of the handsinks inside the meat cutting room, blocking passage for employees to use the handsink. CDI: Food employee cleared the path so handsink is accessible for employee use.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug in dumpster. Contact waste company to have drain plug replaced.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-serve black trays stored right-side-up, out of its original protective package, above the meat cutting table. CDI: PIC inverted all stacks to prevent contamination. 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 one stack of single-serve black trays inside the original protective package, stored on the floor inside the WIC. CDI: PIC moved the package off of the floor to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed a damaged/dented stainless steel shelf holding boxes of raw meats inside the WIC. Repair or replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lid damaged and concaving in. Observed one of the dumpster doors and the lid of the other dumpster kept open during time of inspection. PIC stated he will put a work order in to have the dumpster lid replaced. Dumpster door closed. REPEAT VIOLATION.

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 broken tile on the baseboard by the WIC door. Repair or replace broken tile.

4-501.11 Maintain equipment in good repair. Observed a handsink in the meat cutting room in need of caulking. Re-caulk the sink. REPEAT VIOLATION.

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 a large spill/food residue accumulation on the bottom of one of the grab and go cases. Increase cleaning frequency to avoid buildup.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one-half of the dumpster lid missing. Observed dumpster door kept open during time of the inspection. PIC placed in a work order to have dumpster lid replaced. Keep dumpster doors closed when not in use.

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 scraps and other litter scattered on the floor of the WIF. Increase cleaning frequency to keep floors clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various products cold holding > 41 F at grab & go case. Refer to temperature observation chart. Several items had been cold holding over 4 hours according to their date label. Unit verified to not be on defrost and malfunctioning in small section. CDI - Items cold holding > 4 hours were scanned out to be voluntarily discarded, all other items were transferred to the walk-in cooler to cool down. PIC placed emergency work order for repairs. -1.5- ***Verification visit is 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.

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 packaged meat trays stored on the floor inside of the walk-in cooler. CDI - PIC removed trays. -0-

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. Observed rusted knife sharpener on meat prep table. REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed non-functional paper towel dispenser. Facility expecting a replacement dispenser, per PIC. Extra hand towels are currently available for use. Also observed hand sink in need of re-caulking. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash their hands, contaminate them by turning off water supply and proceed to handle ground beef. CDI - Employee was educated and EHS observed compliance with proper hand washing. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw turkey stored directly above pre-cooked pork sausage in the walk-in cooler. No physical evidence of contamination observed. CDI - Storage order corrected to prevent risk of cross-contamination. 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 turkey stored over raw beef in the walk-in cooler. CDI - Storage order corrected to prevent cross contamination. -1.5- 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 freshly made sanitizer with concentrations at < 100 PPM quat, according to test strips. No active dish washing occurred during time of inspection. PIC discovered that the sanitizer source was empty. CDI - New bag of sanitizer added and solution tested at 200 PPM. -0- 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.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies present at maintenance sink. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed non-functional paper towel dispenser at 1x hand washing station. Paper towels accessible during inspection. Also observed damaged gasket at walk-in freezer unit. Repair. -1-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at both 3-compartment and prep sink plumbing lines. Repair. -0-

REPEAT VIOLATION 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 water leaking from ceiling tile, damaged/missing wall tile behind meat prep sink and damaged floor tiles at maintenance (mop) sink. Repair. -1-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed non-functional paper towel dispenser at 1x hand washing station. Paper towels accessible during inspection. Also observed damaged gaskets at both walk-in cooler and walk-in freezer units. Repair. -0.5-

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 tile damage near in meat prep room. REPEAT: 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 debris accumulating on floor inside of the walk-in freezer. Keep clean. -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed towels not dispensing at handwashing sink at back wall. CDI - Towels supplied. -0-

REPEAT: 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed 1 gallon of chlorine sanitizer “block whitener” stored on top of box containing zip lock bags used for seafood at single service shelving unit. No evidence of physical contamination observed. CDI - PIC relocated block whitener to prevent contamination. -2-

4-501.11 Maintain equipment in good repair. Observed non-functional paper towel dispenser at 1x hand washing station. PIC has placed a work order for repairs. Paper towels provided at this station. -0-

REPEAT: 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 build-up of dust and debris accumulating at fan covers on ceiling above meat prep area. Keep clean. -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed opened can of red bull stored on shelving above market scale labeling station. CDI - Personal drink removed to office. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed jug of chlorine sanitizer labeled at “block whitener” being stored on rack above cutting block surfaces. CDI: PIC relocated jug to avoid contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids open while not in use.

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 build up of dust and debris accumulating of fan cover on ceiling above meat prep area. Keep clean. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no food thermometer available in department. REPEAT CDI: PIC located a new thermometer to be used in the meat department.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on doors of WIF and WIC. Door sweep on bottom of WIC door also torn and in need of replacement.

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 some tile damage near WIC. 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 build up of dust and debris accumulating of fan cover on ceiling above meat prep area. Keep clean.

6-301.12 Hand Drying Provision (Pf) - Observed no disposable towels provided at handwashing sink at back wall. CDI, towels supplied.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed no food thermometer available as operator could not locate. Vr needed for small probe thermometer.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Seal around handwashing sink.

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 wall tile damage at 3 compartment sink. Repair.

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 1 single-service tray sleeve stored in packaging of raw meat inside walk in cooler. Improvement made since previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle stored in walk in cooler along with raw meat storage for consumer.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from handwashing sink.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed clean single-service packaging stored on packaging of raw meat in walk in cooler.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - Observed dust buildup on fans in prep room.

4-501.11 Maintain equipment in good repair. Seal pad observed torn and gasket torn on walk-in cooler. Repair. Repeat violation.

4-501.11 Maintain equipment in good repair. Seal pad for wrapping observed torn. Replace seal pad.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Unlabeled bottle observed on side of three compartment sink. CDI. Poured out and labeled sanitizer for refilling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer observed in meat department. CDI. Manager obtained thermometer from main office to be kept in meat department.

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. Replace missing tiles on wall.

7-204.11 Sanitizers, Criteria-Chemicals - P Sanitizer in three compartment sink observed above 500 ppm. CDI. Sanitizer was diluted to proper concentration.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad observed torn.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in freezer on riser less than 6 inches off the ground. -1-

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 buildup on floor in walk in freezer. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at piping under washing compartment and under handsink. -1-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed leaking packaging of turkey in customer display case that are leaking onto foods below. CDI - PIC identified leaking packages, cleaned case. -1-

4-501.11 Maintain equipment in good repair. Observed rust forming in deep dents and scratches in basin of newly installed 3-comp sink. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup in basins of restroom handsinks. -0-

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 badly damaged floor near walk in cooler. -0-

3-201.11(C) and (F) Safe handling instructions must appear on the label of all raw and partially cooked meats and poultry products. -Pf Observed fish packaging without safe handling instructions today. VR no later than 04/20/2018. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observeed raw pork over RTE pork in customer display case. CDI - PIC moved raw pork below RTE pork. -3- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed meat on riser at 2.5 inches off the ground in the walk in freezer and drip under the condenser fans in the walk in freezer with food directly below. CDI - PIC increase height on the riser and moved the food away from the leaking condenser. -0-

4-501.11 Maintain equipment in good repair. Observed rusting and dented basins of the 3-comp sink. -0-

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 tiles damage in the cutting room near the prep table and rear handsink. Observed FRP board separating from the wall over the windows. REPEAT -.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 buildup on the splash panel below the paper towel dispenser in the restrooms.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw cubed beef stored directly above fully cooked ribs in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed one package of ground turkey stored above raw beef on the customer cold wall. CDI- storage rearranged.

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 FRP board separating from the wall in the meat prep. room.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ready-to-eat deli meats and pickle jars stored on a shelf below raw beef. CDI- storage rearranged.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat packaging trays stored uncovered, food contact side up.

4-501.11 Maintain equipment in good repair. Observed a tear in the walk in cooler door gasket.

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 damaged floor tiles in the meat prep. room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards above wrapping station in prep room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Papertowel dispenser not functioning. CDI - Batteries replaced; paper towels dispensing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw fish above lemons in display sales case; raw bratworst over ready to eat items in walk in freezer. CDI - All rearranged with correct storage order.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust in lunch meat sales case. Clean.

3-302.11(A) Separate the different types of raw animal foods. -P Commercially sealed packages of ground beef displayed above commercially packaged pork tenderloins in sales case. CDI - Storage order corrected

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on fan guards above wrapping stations in meat prep room. Clean.

4-101.19 Nonfood-Contact Surfaces - C: Replace split wrap pad and replace split door gasket on freezer door (meat dept).

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace broken light shield above hand sink in meat dept.

2-102.12 Certified Food Protection Manager - C-Observed no certified food protection manager on duty. No other managers had certificate present

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P-Observed different raw animal meats stored next to each other and not arranged so cross contamination is prevented-CDI-Dividers were place between meats

4-302.12 Food Temperature Measuring Devices - PF-No thin probe thermometer present to measkure thin meat mass

4-501.11 Good Repair and Proper Adjustment-Equipment - C-Observed gasket on walkin in bad repair and hand sink next to walkin needs to recaulked to the wall

4-602.13 Nonfood Contact Surfaces - C-Observed meat cases and walkin shelving in need of cleaning

6-501.12 Cleaning, Frequency and Restrictions - C-Observed floor cleaning needed inside meat area

6-303.11 Intensity-Lighting - C-At least 50 foot candles of lighting needed in areas were employees are working with food and 10 foot candles needed in walkins 30 inches above the floor. Observed light fixtures with missing bulbs

5-205.15 System Maintained in Good Repair - P. All plumbing shall be maintained in a state of good repair. Observed a leaking pipe beneath the handwashing sink.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed liver pudding being stored under raw beef cut rib. CDI- liver pudding was moved to a shelf by itself.

All in use utensils shall be sanitized every 4 hours. PIC stated that all in use knifes and cutting gloves were sanitized every night. CDI by instruction.

A Is n effective employee health policy shall be in place in order to prevent food bourn illness. Observed an employee health policy in place without the time frames in which to exclude employees. CDI- time to restrict food employees with food bourn illnesses was added to the current employee health policy in place.

All toxic substances shall be stored off the ground. Observed sanitizer refills being stored on the floor. CDI- sanitizer refills were placed in their holding dispensers.