FOOD LION #2217 PRODUCE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking hand sink. CDI - trash can was moved to allow for accessible hand washing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee prepping watermelon without head covering. CDI - Employee put on hair net.

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 floor underneath equipment and shelving throughout preparation area with visible food debris. Increase cleaning frequency.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed chemicals, stored with single use trays. Observed chemical storage shelf for emploee use containing bread wedged in between chemicals on top and bottom. CDI- PIC moved bread off shelf and moved single use trays to prevent contamination.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observe the thermometer with dead batteries. CDI - PIC added new batteries to thermometer.

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 equipment throughout preparation area.

5-202.12 Provide at least 100F water at handsinks. Observed hand wash sink water temp at 86F

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 single service containers stored on the floor. REPEAT.

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 limes being stored on floor in cutting room. CDI: PIC moved box of limes to a shelf.

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 box of single-use single-service plastic containers on floor in cutting room. Needs to be stored off the floor. REPEAT. CDI: PIC moved box to a shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon in grab n go case between 43-45F. CDI - Watermelon was voluntarily discarded. 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 .

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 box of produce bags on floor in cutting room. Needs to be stored off the floor.

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 and items on floor around mop sink and desk area in cutting room. Needs to be cleaned. 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 food debris on heat sealer. Needs 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 debris and items on floor around mop sink and desk area in cutting room. Needs to be cleaned.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad severely torn. REPEAT. PIC stated a new heat sealer pad had been ordered but it was the incorrect size and a new one has been ordered in the correct size.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad badly torn needs replacing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon being held above 41F in product unit on store floor. Product overstacked. Product prepared 04/20/21. CDI: PIC voluntarily discarded product.

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 various cut cantaloupe and honey dew cooled overnight in walk-in cooler covered with plastic lid. CDI: Education provided and product voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in produce prep kitchen blocked by trashcan. CDI: PIC moved trashcan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed splash from hand sink on prep table. Recommended install of splash guard to PIC.

5-202.13 Backflow Prevention, Air Gap - P Observed spray nozzle attachment at 3-vat sink hanging below flood level rim. EHS will return within 10 days to verify corrective action has been taken. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canteloupe chunks in customer display cooler unit at 47F. CDI: all cut melons removed from display unit and transferred to walk-in cooler for rapid cooling.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean bowl wedged between wall and 3-comp sink. Observed clean bowls stored at dirty side of sink. Relocated all clean dishes to sanitize (clean) side of sink.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn walk-in cooler gasket.

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

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner spray bottle stored on prep table next to produce. CDI- Chemical moved to chemical storage rack.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed two dirty hand vacuums stored on prep table next to produce. CDI- Vacuums removed, table cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outside dumpster missing its lid. Needs replacing to prevent fly harborage.

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 broken light cover in produce walk in cooler. Needs replacing. GENERAL COMMENT: 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Could not find air thermometer in packaged salad fridge, fridge holding all pre-packaged items is NCDA jurisdiction. Facility has dial stem thermometer, food code recommends thin probe thermometer if using for thin foods.

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 the shelving in the walk-in cooler and fan grates. REPEAT

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 the shelving in the walk-in cooler.

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 greens stored directly on the floor in the walk-in cooler. CDI-boxes relocated to a shelf.

4-501.11 Maintain equipment in good repair. Observed knife rack broken away from wall. Resecure rack

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler curtain torn/in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting microbial growth; walk-in cooler gasket, condenser, walk-in cooler floor.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed faucet of 3 compartment sink below floor rim. CDI faucet placed above floor rim. Replace or repair faucet.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed paint on wall peeling.

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 cilantro being washed today in the prep sink and then it was transferred with bare hands to the grey tub- this product was then going to display. Cilantro rewashed today to correct. Wear gloves or use other suitable equipment to avoid bare hand contact with washed produce.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with dark grooves in it today- do not use until repaired or replaced.

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 the walk in cooler racks, display racks(especially lettuce), and cold hold display fans- mold present on them today.

6-502.12 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 today on the floors and walls of the produce room. Old produce and build up on the walk in cooler floor today.

observed lettuce stored on the handsink today. No storage allowed on handsink- no food allowed especially. Lettuce moved today to correct.5-205.11

Observed windex stored on a produce cart today over open lettuce. Store chemicals so that they are below and/or seperate from all food, food contact surfaces, clean linen/utensils, and to go materials. Lettuce moved today.

Observed food service worker w/ a watch & braclet on today but was not conducting food prep @ the time. Be sure no bracelets or watches are worn for handwashing or food handling.

Clean the lettuce display area - build up today.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesAll employees must know what symptoms to inform manager about when they have been diagnosed or exposed to the discussed symptoms. Handout onsite- corrected through instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessObserved no sanitizer onsite today. Must provide sanitizer for washing, rinsing, and sanitizing surfaces. The 3 comp. sink and prep sink were in use today with no way to sanitize these. Concentrate was found and hooked up today to correct.

3-305.11 Food Storage-Preventing Contamination from the PremisesKeep food stored at least 6" off of the floor. Observed a box of peanuts and a box of fruit dip on the floor today. Corrected through instruction- they will need to rearrange to correct.