FOOD LION #2215 PRODUCE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by 4 carts/racks. CDI - Items removed to allow access to hand sink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils stored clean with food debris on the food contact surfaces. CDI - Items were 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: 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use sanitizer at the 3 compartment sink at 0 PPM. Sanitizer dispenser is not functioning properly. Facility will have to utilize bleach sanitizer or wash, rinse, sanitize equipment in a different department. 3 day Verification visit 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed pest crawling on sanitizer dispenser. CDI - Pest removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test strips with excessive water damage and does not properly measure concentration of QUAT sanitizer. 10 day verification visit required.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee cup stored inside the hand sink at the entrance of the produce department. CDI - Cup was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife stored as clean with food debris present on the blade. CDI - Knife removed 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 .

3-501.15 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 cut melon and fruit trays with no decrease in temperature over 30 minute time span. Fruit/melon trays were removed from the grab n go case, lids removed and placed inside the WIC to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in the produce prep area with no paper towel at hand sink. Provide paper towel at each hand sink. CDI - PIC placed paper towels at the hand sink.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household use pesticides/raid stored inside produce prep room. CDI - Pesticide was removed.

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 torn/ripped wrapping pad.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment could not provide test strips for QUAT sanitizer at the 3 compartment sink. 10 day verification required.

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, emphasis on hard to reach areas under shelving.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed newly designated manager not aware of required food temperatures, cooling methods or times allowed for ambient cooling. CDI - PIC educated by GM today. -0- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons cooling in customer case without monitoring for cooling temperatures. Per PIC, CFPM courses have not been completed yet. EHS advised PIC that this is an ongoing issue of placing cut melons in case for service without making sure they are cold. VR no later than 11/09/2023 to ensure cooling methods have improved. REPEAT -1-

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed produce stored directly under lines leading from ceiling cold room condenser units. These are sewer lines. Move shelving with food away from sewer lines. -1-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut watermelons cooling at a rate of 0 degrees per minute in closed plastic containers in walk in cooler with a large gap underneath door. CDI - PIC moved speed rack of melons to walk in freezer to cool. Per PIC, procedure is the check temps before sending cut melons to the retail case. EHS looked at log today and products not recorded that were observed in the cooling state. Continue monitoring cut melons and watermelon during cooling process. -1-REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at hot water in first handsink near entry from floor. Repair order already submitted.-1-

5-202.12 Provide at least 100F water at handsinks. Observed hot water at handsink in produce at 66F at beginning of inspection. CDI - Temperature began warming up after more than 20 mins. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bathroom disinfectant stored in squeeze bottle hanging on shelf directly above prep table used for cutting melons. CDI - PIC removed this item. -1-

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut watermelons cooling at a rate of 0 degrees per minute in closed plastic containers in walk in cooler with door open while under repair during entire inspection. CDI - PIC moved speed rack pod melons to deli cooler to cool while walk in being repaired. Per PIC, procedure is the check temps before sending cut melons to the retail case. -.5-

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 rust buildup inside cracks on underside of fruit and vegetable colanders. Observed double handled knife with cracks on blade. VR no later than 12/08/2022 to ensure facility has cleanable food contact surfaces. -.5-

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 buildup on prep room, walk in and retail case shelving. Clean often enough to prevent buildup. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and other litter in and around dumpster area. Per PIC, some homeless population remain in the immediate area. EHS reminded PIC that this area is the responsibility of the facility to maintain. 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 floor in women’s restroom near handsink under hand dryer. Clean often enough to prevent buildup. -0-

4-501.11 Maintain equipment in good repair. Observed cut cooling curtain and no sweeper on walk in cooler door. Repair these items to help keep cooler cold in warmer months. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips available for quat sanitizer solution. VR no later than 05/12/2022 to ensure facility has quat test strips for testing quat sanitizer. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster outside. Keep closed between uses. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard boxes and other litter in and around dumpster area. Per PIC, some homeless population remain in the immediate area. EHS reminded PIC that this area is the responsibility of the facility to maintain. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-EHS educated and provided the PIC a template plan to be implemented.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. At start of inspection observed hand sink blocked by trash can with baskets stored on top of hand sink. CDI-PIC relocated trash can and baskets.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed fruit,vegetable and other debris waste on the floor outside of waste receptacle. PIC stated that their dumpster was raided by individuals. Clean area

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed a bottle of disinfectant spray in use for the kitchen area. CDI- Disinfectant removed from the kitchen area.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of plastic wrap machine in produce area. Clean shelving in walk-in cooler.

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 fixtures in walk in cooler with some build up needing cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several packaged watermelon slices at 54 degrees in display cooler. Watermelon had just been cut and wrapped less than 3 hrs earlier. Appears watermelon lost temperature during prep and then was not properly chilled before attempting to cold hold in an open air cooler. Open air coolers are for cold holding and are not meant to chill foods down after prep. CDI- Melons moved to walk in cooler, observed at 45 degrees and below by end of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fan covers in walk in cooler need cleaning of dust build up. GENERAL COMMENT: Observed veggie wash test strips in-accurate. Need to replace with accurate test strips.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottles of glass cleaner, bleach cleaner and sanitizer stored above the prep table. CDI - items were removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed boxes and a display cart blocking the only handsink in the prep room. CDi - items were removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink. CDI - paper towels were provided. 5-202.12 Provide at least 100F water at handsinks.-Pf - Observed the women's restroom only reaching 79F. Adjust to maintain at least 100F. Versification required 7/10/2016

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler. Replace gasket.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed heads of lettuce stored in a visibly soiled tub. CDI- Tub re-cleaned, lettuce rewashed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two workers working with produce (washing and stocking) and not wearing hair restraints.

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 needing cleaning from corners of walk in produce cooler floor under racks.

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 paint peeling from wall at 3 comp sink needing re-painting.

6-501.12 Maintain floors, walls, and ceilings clean. Walls behind produce racks and floors under racks are dirty, need cleaning.

6-501.12 Maintain non food contact surfaces clean. Walls behind produce racks and floors under racks are dirty, need cleaning.

4-602.13 Maintain non food contact surfaces clean. Some dust build up observed around fan-units in walk in produce cooler.

PIC needs to be present that is certified in an ANSI food safety course.

Clean food contact surfaces within 4 hrs after first use. Observed dirty knives not used today stored in clean knife holder. CDI- Knives and knife holder cleaned.