FOOD LION #2647 DELI

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by large trash can. CDI- Removed.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in deli display case holding above 41F. CDI- All items discarded. Facility does not check temps prior to placing items into the display case. Ambient temp was 41F. EHS advises employees to take temperatures. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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) Observed no date on turkey chub. Observed bologna dated expiration 9/20/26. CDI- Items 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 .

6-501.12 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 walk in cooler and dry storage area in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several jackets stored with customer items in dry storage area. Observed jacket stored with customer items under prep table on shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open box of raw chicken stored over open box of fully cooked chicken in the walk in freezer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F at self-serve area and consumer grab n go area. Employee pulled items to cool and convert them to cold pack. EHS advised that facility must maintain product at 135F and above to convert. CDI- PIC voluntarily discarded items. REPEAT VIOLATION 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in consumer grab and go area and display case, above 41F. CDI- One case was in defrost, however the items in the very front were above 41F and the others were at 40F-41F. CDI: Items above 41F were voluntarily discarded. Air temperatures of the cases were at 41F and below. Facility recently reopened the area after a large remodel. EHS suggested having maintenance come out to facility to tweak the cases and ensure defrost does not happen during peak rush times where the air temperatures and humidity are at their highest within the store if possible. Additionally, staff need to watch fill lines and levels as the items in the very front that were over filled were the products out of temperature. REPEAT VIOLATION 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee water bottle stored above food items in walk in freezer. CDI: Bottle relocated.

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 some build up on walk in cooler door seal. Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste within enclosure and around dumpster. Per AGM of the store, there is a large transient population in the area and these folks are often digging through the dumpster for food. EHS suggested having a staff member check on and clean up the area periodically throughout the day to prevent attracting any pests.

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 walk in freezer floor in need of sweeping.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM leave before inspection was complete, no other manager or food employee able to verify CFPM status. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed acknowledgment of EHP. -CDI- EHS provided PIC with copy and employees signed it at time of visit. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed blocked handwashing sink at FOH. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed cleaning sponge stored in handsink. -CDI- PIC removed items and handsink was cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not dispensing from handsink near chicken station. -CDI- PIC provided paper towel roll. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- Observed raw chicken wings cooked between 141-192F. -CDI- PIC placed items back in fryer to cook above 165F. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed items hot holding below 135F at self-serve area and consumer grab n go area. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed some items in consumer grab and go area, display case, and chicken station above 41F. Refer to temperature chart. Per PIC, some items had been out for prep. -CDI- PIC placed items in WIC to cool back down. -0- 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 .

3-501.15 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 meats being sliced, placed in ziploc bags and then directly in consumer grab and go area. -CDI- EHS educated PIC on proper cooling methods and items were opened and placed in WIC to cool back down. -0- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with items stored as clean. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed one slicer not in use due to needing repairs. Observed WIF starting to go out at time of visit. EHS observed WIF to not feel very cold and that an icicle that was on the sprinkler system was melting. EHS checked ambient air and observed it between 29-30F. EHS checked temperatures of TCS items and observed temperatures between 29-30F. Facility is a deli/bakery, primarily, bakery items are held here, however, there are some raw frozen chicken wings and tenders that are also held in unit. PIC able to move TCS items to another freezer in store (as it is a food lion and there are other freezers available) and will put in a service request. **10 DAY VERIFICATION REQUIRED* -0.50

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf- Observed hot water at 103F during manual warewashing. -CDI- PIC corrected to above 110F. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee placing items in sanitizer, after washing without following a rinse step. -CDI- EHS educated food employee on proper procedures and items were placed in rinse water. -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 paper towel dispenser at chicken station not functioning. PIC stated that batteries may need to be replaced. Repair. Observed some missing ceiling tiles by WIC. Replace. -0-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored on top of single use items. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed and rearranged

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 items stored on surfaces with build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in WI cooler at temperatures above 41F. Food was voluntarily discarded. Unit will be placed out of service and a visit will be done to ensure unit is repaired. Unit temperature was 55F. 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 .

4-501.11 Maintain equipment in good repair. OBSERVED WI cooler unable to hold food at 41F.

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 cleaning needed on WI vents.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed build up on the slicer from the morning. CDI. PIC 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed all the chicken in the chicken wing bar at temperatures below 135F. CDI. PIC voluntarily discarded. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee donned gloves prior to washing hands and was beginning to prep food. Employee washed hands after EHS intervention. CDI

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rotisserie chicken prepared 1 hour earlier. Rotisserie chicken reheated to 173F. CDI 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored on top of prep table. CDI. PIC removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil containers stored directly on the floor. Observed deli meat stored in RI with leaks on it. CDI. PIC removed

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC replaced with new 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 in RI under the display area where food is stored. CDI. PIC cleaned.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at hand sink during inspection. CDI. PIC placed on at hand sink.

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser in disrepair. Needs to be fixed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bags stored directly on single use dishes. CDI. PIC removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stored on top of single use dishes. CDI. PIC removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed opened door blocking the handsink at the kitchen area. CDI. Door was closed. Door needs to be kept closed after use.

7-201.11 Store toxic materials to avoid contamination. -P. Observed container filled with sanitizer stored directly on the prep table. CDI. PIC removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handsink near the prep station. CDI- Paper towels placed at the handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an opened package of uncooked chicken wings on top of corn dogs in the walk in freezer. CDI- Wings removed.

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

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2 containers of chicken wings and 2 containers of rotisserie chicken in customer display at 42F-43F. These items were pushed forward and not fully under open air display cooler. CDI: these items were taken back to be discarded. Observed all other items in customer display that were pushed back were at 41F.

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 honey turkey inside deli case did not have a date label sticker. CDI: sticker with proper date was printed and placed on product. Observed roast beef and turkey breast inside deli case with unclear dates. CDI: proper dates were printed and placed on products.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and side door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bag on ground outside of dumpster and underneath stairs near back door. Observed flies accumulating around dumpster.

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 Rostisserie chicken cooling at room temperature upon arrival.CDI-Move chicken to walk in cooler. Stated that they were cooling chicken for cold hold in display case. Education and corrective action.

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 food on the floor.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: found cooked chicken, prepared salads, deli sandwiches, deli chubs, above 41 F. Refer to temperature chart. CDI- all voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Fryer oil stored on floor of chemical room.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Clam shells for holding food stored on floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids open on dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife stored as clean with food residue present. Reprocessed by employees.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed recently delivered items on the floor of the walk in cooler. Items were in process of being properly stored.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen hand sink. CDI- Towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a meat slicer not used today left with food debris on blade and blade guard. CDI- Slicer cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed open box of plastic bread sleeves stored below fly light trap. CDI- Single service items moved from under fly light trap.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed dial stem thermometer, that deli worker said they use to check final cook temperatures, approx. 10 degrees out of calibration. CDI- Workers found an accurate digital stem thermometer to use.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of flies in kitchen, maintain pest control measures to eliminate pests.

4-603.14 A (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. Spoke with deli PIC who explained washing procedure for clean in place meat slicer blades throught out the day was a one step process of wiping the blades down with sanitizer. Explained that food contact surfaces must be cleaned with a detergent, rinsed, and then sanitized and or cleaned per 4-603.14 at least once every 4 hrs. CDI- PIC will have slicers washed with a detergent, rinsed and sanitized at least every 4 hrs.

13-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a couple dates on opened chubs of turkey un-readable. CDI- PIC keeps a chart of date marked meats and put correct new date labels on the meats.

6-202.13 Insect Control Devices, Design and Installation - C Install insect control devices so they are not located over food prep area. Observed fly light trap installed above prep table with single service items stored below trap. CDI- Table moved from under fly light trap.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed ceiling light in single service storage room with no protective cover, CDI- PIC placed a bulb protective cage over light.

4-501.11 Maintain equipment in good repair. Observed display case rusted. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rotisserie chicken, fried chicken, chicken wings and whole chickens above 45F in display unit. CDI PIC voluntarily discarded all items. PIC placed emergency work order.

4-501.11 Maintain equipment in good repair. Observed display unit not maintaining items below 45F. Observed rust in deli cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up between the knife holder and the prep table today- recommend to caulk this gap to make it easier to clean.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed a stem thermometer out of calibration today. Recalibrated by PIC during inspection to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on hood vents today.

Observed cheeses on the exterior of the diplay unit holding at >45F today- all moved to WIC to quickly chill down. Do not stack cheese so deep on this unit as the air flow will no longer be effective. Hold cheeses at 45-41F or less.3-501.16

Observed two packages of open american cheese today with no date mark. All TCS foods, that are not under 21 CFR 133, must be date marked the day they are opened/made. American cheese discarded today to correct. PIC made a copy of the exemption list in the food code and EHS instructed PIC to look up the CFR to get a full list.3-501.17

Observed a food service employee today with a bracelet on. They are limited to a single wedding band on their hands/wrists- no other rings, bracelets, or watches allowed.2-303.11

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved American cheeses not date marked today. These must be date marked with the day or opening or the day of discard and used within 7 days of opening. Provide proof of exemption for date marking if facility wishes to hold American cheese > 7days after opening. Cheese date marked today onsite.

7-201.11 Separation-StorageObserved chlorinated cleaner stored on the prep. sink today. Store this in the designated chemical storage area as it can contaminate the prep sink. Moved during inspection.