FOOD LION #2627 BAKERY/DELI

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Pan lids were observed in 1 hand washing sink. Do not store items in hand washing sink. CDI - PIC removed pan lids from sink. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Ensure waste management company picks up trash to prevent flies from coming into establishment from dumpster area.

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Dumpster is overflowing. PIC states that waste company is behind on picking up trash. Ensure waste management company picks up trash to reduce number of flies near back door. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer had visible meat residue behind blade. Employee stated it had not been used yet today. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Slicer broken down and cleaned during inspection. REPEAT 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact waste management company to replace drain plug. 0 pts.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on bakery prep table. Do not store employee drinks where food is prepared. Store in a separate location, such as a low shelf. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cleaning brush and metal pipe observed in hand washing sink. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed items. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of metal pans stored as clean had visible food residue on the. CDI - Items with food debris moved to 3-compartment sink to be re-washed. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) 4 chubs of deli meats (bologna, ham, turkey) did not have prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Employee discarded items with no date labels. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Around 5 chubs of various deli meats were missing prep date labels in display case. TCS RTE foods must be labeled with prep date and used or discarded within 7 days of preparation. CDI - PIC discarded chubs with no date labels. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. PIC showed EHS order for drain plug. Establishment is still waiting for company to put drain plug on dumpster. REPEAT

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. -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 dark buildup along walls behind hose by three-compartment sink. Observed buildup along floors and between tiles. -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 meat case with buildup of liquid along bottom of interior. Observed meat case in need of cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster.

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 dark buildup along walls behind hose by three-compartment sink. Observed buildup along floors and between tiles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bbq, hot, plain wings, ribs holding below 135F. CDI- Items placed on TPHC. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roach at mop sink.

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 meat case in need of 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 low grout in kitchen area.

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 no date for cured pepperoni and salami. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 meat case in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed turkey dated November 5, 2023 for expiration. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 roast beef without a date. CDI- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 low grout in kitchen area. 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 in walk in freezer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. Store manager did not have CFPM certificate on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 roast beef, bologna, ham, chicken and turkey without dates in the meat case. CDI- All meats 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 meat case in need of cleaning. Observed swing door in need of 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 low grout throughout kitchen area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered one ones.

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 build up on non food contact parts of the slicer. CDI. PIC removed to be washed.

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 on vents in the kitchen area. Needs to be cleaned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink during inspection. CDI. PIC provided one.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed build up on slicer in the kitchen area. CDI. PIC removed to be cleaned.

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 use dishes stored directly on the shelve with build up in the dry storage room. CDI. PIC removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken HH at temperatures below 135F. CDI. PIC voluntarily discarded. All other food was HH at right temperature.

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 containers of chicken in the display case, cold holding at temperatures above 41f. CDI. PIC voluntarily discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while prepping food. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while prepping food. 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 on vents in the kitchen area. Needs to be cleaned.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed ice dumps in hand washing sink. CDI. PIC cleaned it.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed 3 opened salami in display without date marks. CDI. PIC date marked. REPEAT.

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 sauce in dry storage and also frozen food stored directly on the floor in the WI cooler. CDI. PIC removed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while prepping food. 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 single use dishes stored directly on the floor in the dry storage room. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on all thermometers in the facility. CDI. Thermometers were cleaned.

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 chicken in WI cooler with wrong dates. CDI. PIC changed the dates.

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/Pf. Observed chicken containers held on time without a time stamp on them. CDI. PIC indicated that they were made an hour ago and placed time on it. checked the temperatures and the food was in good condition.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strip in the facility during inspection. CDI. PIC provided one.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed food debris on the meat sllicer.CDI-Employee cleaned and sanitized slicer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed boxes of plastic to-go containers stored on the floor.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken tenders, and chicken wings holding below 135F in the hot hold display case. CDI - items were voluntarily discarded.

General comment 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ham and chicken holding at 42F in the meat case. Observed sliced turkey holding at 43F in the display case. Reminded the PIC about the temperature change to 41F. Any TCS items found holding at 42F - 45F in the next inspection will result in points being deducted.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door; replace gasket.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed rotiss chicken, chicken wings stored in floor display cooler > 45F. CDI by discard of rotiss chicken;wings moved to walk-in cooler.

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 chicken cooling in walk-in cooler in unvented container with lid closed. CDI by opening container lid.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on deli cooler door tracks.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up on door tracks of display cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed salads stored in floor display cooler > 45F. CDI -voluntary discard by PIC. PIC will place work order for cooler.

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 several containers of chicken salad in walk-in cooler without date mark. Could not determine if chicken was same day or previous day prepared product. CDI- voluntary discard by PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed house flies in the kitchen. continue to use insect control devices.

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 wash water at 3 compartment sink to be < 110F with utensils soaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in deli cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed turkey and roast beef sandwiches in prep area > 45F. See temperature observations. CDI by rapid cooling in freezer.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single-service items stored on the floor.

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 lids stored on the floor. Observed single service trays stored on dirty shelf surface.

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 display cooler door tracks.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken stored in hot case < 135F. CDI by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whole rotisserie chickens stored in cold case > 45F. CDI by voluntary discard. Chickens that were stored in front section of cold case were out of temperature. PIC will monitor temperature of chickens and rearrange storage as needed to maintain temperature < 45F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Eliminate flies.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean bottom of hot holding unit.

4-101.19 Nonfood-Contact Surfaces - C: Rusting observed on drainboard of dish machine.

4-602.13 Nonfood Contact Surfaces - C: Clean hot holding unit.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair hand sink leak. Front hand sink observed leaking.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Clean bread slicer thoroughly. CDI- cleaning during inspection

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean hot holding case where needed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found rotisserie chicken and fried chicken 47 in cold floor case. CDI- discard

2-303.11 Prohibition-Jewelry - C: Employees may only wear a plain wedding band on hands when working with food. Observed employee with unapproved ring.