FOOD LION #2569 SEAFOOD & MARKET

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 dried drippings from meat packages onto area under shelving in meat display.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed sludgy build up in hand sink basins. Clean more frequently.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Repeat-Observed staff turning off water with hands. CDI-employee rewashed hands. Future hand washing violations may go to full credit. Train staff on how to wash hands, but also when to wash

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed dead batteries at one paper towel dispenser. CDI-batteries replaced

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Repeat-Observed some trash on ground around dumpster, overall better, no escalation of points.

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 trash and empty boxes in WIF. Discard garbage.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed staff return from outside MM, go to hand wash sink and wash her gloved hands. PIC said she needs to remove gloves before washing hands where staff went to remove the outermost layer of gloves and return to prepping food (assembling small grab n go meals of meat and vegetables with a butter pat). Staff turned off water with hands. CDI-Staff corrected to remove all gloves and wash hands at hand sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed paper towels in one handsink and a sprayer in the other. Keep all items out of hand sinks. CDI-items removed.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink which is not level to drain properly had build-up in the bottom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Repeat-Observed dumpster lids and doors open with trash surrounding bin.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urine line down fronts of urinals, needs more thorough cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster lids and doors open with lots of trash surrounding bin.

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

53 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Repeat-Observed Hand sinks in MM with build-up in basins.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed bag of trash on ground next to dumpster

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sinks with spray bottles and plumbing parts. CDI-items removed from hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed prep sink with build-up in bottom. Clean more frequently. CDI-staff cleaned sink 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 .

4-903.11(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. Repeat- Observed single-service trays stored on ground.

53 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urinals with urine line down the front, front men’s bathroom. Hand sinks in MM with build-up in basins.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not vigorously rub hands for required time when washing. CDI, employee rehashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed tray stored on top of handwashing sink. CDI, tray removed.

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 trays stored on ground.

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 some debris collecting on floor and general cleaning and organization needed in prep room.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. - Observed food employee touch hair then handle clean single-service gloves. Observed employee turn faucet off with their bare hand after washing. CDI, operator washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee pouring water into cup from hw sink. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw pork stored over RTE food and smoked ham in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef stacked on shelf and held at 45 degrees F . CDI, removed to discard. 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 .

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

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 food bags stored 3 inches from the ground.

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 of wic and general facility in need of cleaning / organization. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed wrench stored on rack above food supplies.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after hand washing before handling clean single-service articles. CDI, employee rehashed hands.

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 package of single-service trays stored on ground near walk in freezer.

4-502.11(B) Provide accurately calibrated thermometers. Pf. - Observed 1 of 2 thermometers not accurate to within + or - 2 degrees F. CDI, thermometer calibrated while on-site. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

General Comment: 4-501.11 Maintain equipment in good repair. Observed some condensation on case on top of pre-packaged beef.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Upon arrival, hand washing sink was observed without paper towels present. CDI- Paper towels replaced during the inspections by the person in charge.

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 cases with builds up attached. Ensure that cases are being cleaned at a higher frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with a broken drain plug. Replace as needed to prevent a possible harborage or attraction of 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 return vents inside of walk in cooler with build up attached. Cleaned during the inspection.

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 cases with builds up attached. Ensure that cases are being cleaned at a higher frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Upon arrival, hand washing sink was observed without paper towels present. CDI- Paper towels replaced during the inspections by the person in charge.

5-205.15 Maintain a plumbing system in good repair. Observed drain not draining inside of the cutting room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with door removed. Ensure that dumpster is kept closed to prevent a possible harborage or attraction of pests.

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 Observed no procedure for vomiting and diarrheal events. EHS provided documents.

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 T-bone steak chuck style ribs that were above 41F. CDI-steaks that were recently put into the cooler were placed into the WIC to cool back down, meats that were left from over night were discarded.

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

REPEAT VIOLATION: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed degreaser in one handsink and a scrub brush in another handsink. CDI: all items removed from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build-up on inside housing of grinder. CDI: cleaning process was started. Observed soiled dishes stored on clean side of 3-comp sink. CDI: dishes were moved to dirty side.

7-201.11 Store toxic materials to avoid contamination. -P. Observed disinfectant chemical bottles stored at meat packaging area. CDI: moved to chemical area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no food thermometer inside meta department. CDI: store manager obtained food thermometer and took it to the meat department.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door and lids open to 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 floors in need of cleaning inside the walk-in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on single use bags for crab legs. Observed apron stored on single service items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cleaning solution and hose in handwashing sink. CDI-PIC removed solution from sink. Handsinks are only used for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some meats in display case holding above 41F (see chart). CDI- Discarded.

7-204.11 Sanitizers, Criteria-Chemicals - P Observed sanitizer at the ware washing sink too strong and above 400 PPM. CDI- PIC is going to contact chemical provider. Ensure that the manufacturers instructions are being followed for effectiveness.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a bag of styrofoam trays on the floor. Elevate at least 6 inches above the ground to prevent cross contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes stored on floor in WIF. CDI- removed from floor.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a scrub brush, a bottle of cleaner, some paper debris, and a screw in the handsink. Handsinks can be used for nothing other than handwashing. CDI- Items removed from handsink.

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 in the walk in freezer floor. Cleaning needed.

5-205.15 (B) System maintained in good repair - C COMMENT: Repair the small leak underneath the three compartment sink washing vat. Maintain plumbing in good repair. PIC (person in charge) to put in work order.

5-501.113 Covering Receptacles - C COMMENT: Provide dumpster lids that properly cover outside dumpster. Lids were broken off dumpster. PIC states she has already placed a work order to get them replaced by waste management company. Maintain receptacles covered.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stickers and dried meat in hand sink. Make sure sinks are only be used for hand washing. *Noticed at end of inspection when went to double check sanitizer concentration; score was already configured. If seen in next inspection points will be deducted.**

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground chicken and turkey being stored over beef. Observed cooked ready to eat ham being stored below raw ground chicken. CDI Items were relocated.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat grinder and meat trays (not used today, used yesterday) still with food debris on them. Grinder had significant amount of meat at end of machine that was missed/clean and still intact. Observed meat trays with discolored meat on them. As per food code, rooms that are colder than 41 degrees shall be cleaned every 24 hours. CDI PIC will wash, rinse and sanitize meat trays and grinder. REPEAT

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed debris on slicer blade. CDI PIC broke down the slicer to be washed and sanitized.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a watch. However, was not performing any food preparation tasks. As a reminder, if food employees are cutting/processing meat they need to remove all jewelry other than a plain wedding band to facilitate hand washing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach when entering food establishment. Make sure to have pest control do an inspection.

4-501.11 Maintain equipment in good repair. Observed rusting of slicer blade holder. Make sure to keep in good repair.

4-501.114 Sanitizer solution temperatures shall be at room temperature between 65-75 degrees. Observed sanitizer basin reading 112 degrees. When speaking with PIC they allow sanitizer solution to cool down. *Reminder to let it cool down or use cold water so will not get a false test result.*

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed trays no longer in use,going to back stock with food debris on them. Make sure to keep clean.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink when entering food establishment with loose caulking. Make sure to secure hand sink by repairing caulking. REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee not washing long enough and not using a protective barrier to turn off faucet. CDI Informed food employee of correct hand washing procedure and had him rewash his hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat saw with food debris. PIC informed that saw guard is no longer in use for cutting of meats. Informed PIC to have piece of equipment removed from the facility if not longer using as well as even if no longer in use, it was not cleaned correctly last time used. CDI PIC will have saw cleaned and picked up from facility.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink when upon entering food establishment with loose caulking. Make sure to secure hand sink by repairing caulking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee cell phone sitting on top of scale computer system. Spoke to PIC that personal posssessions shall be stored in a designated area to prevent contamination of equipment, food and utensils.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed batteries out in paper towel dispenser on wall in meat market. CDI, operator installed batteries.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken boxes stored with ground beef boxes in walk in cooler. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed sanitizer out at 3 compartment sink. CDI, operator changed bag to new bag of sanitizer. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed inside of meat saw guard with food debris and operator stated that equipment has been cleaned. CDI by instruction.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen 6 inches from the ground. Observed clean linen stored on ground in storage closet.

4-101.19 Nonfood-Contact Surfaces - C - Nonfood contact surfaces of equipment exposed to splash or spillage shall be constructed of smooth, non-absorbant and easily clenable material. Observed banana boxes and boxes of chicken boxes being used to store packaged of TCS foods. Observed plastic crates being used to store boxes of food in walk in freezer unit and accumualting soil.

2-301.12 Cleaning Procedure - P - Use proper procedures to wash hands. Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when handwashing and proceed to turn faucet off with their bare hands. CDI by instruction.

•5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use. Observed some cardboard boxes being stacked in front of a handwashing sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed tray of beef scraps stored on shelf above ready to eat foods. CDI, foods relocated for proper storage.

4-803.11 Storage of Soiled Linens - C - Soiled linen shall be stored cleanable container or washable laundry bag. Observed soiled aprons being stored on ground and out of bag in storage room.

4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed handwashing sinks in facility in need of sealing or caulking to wall to facilitate cleaning.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed food debris and soil accumulating on meat packing machine.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth, non-absorbant and easily cleanable. Observed some tile damage on floor next to display cases, facility undergoing renovations.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so cross contamination is prevented. Observed 1 package of cubed steak stroed next to whole muscle beef. CDI, operator provided food guards in between meats.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rust in santizer vat of 3 compartment sink. Repeat.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed soil residues accumulating on clean drainboard of 3 compartment sink.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed quat sanitizer not dispensing at required concentration at 3 compartent sink. CDI, operator switched to chlorine sanitizer during inspection and called chemical company to schedule maintenance on dispenser unit.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in a clean, dry area. Observed meat grinder which has been cleaned stored on soiled faucet handle at 3 compartment sink.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be designed and constructed to be smooth and easily cleanable. Observed a white plastic container with heavy cuts and no longer smooth and easily cleanable. CDI, operator voluntarily discarded container. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rust developing in 3 compartment sink vat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed build up in shelves of the customer display case. Clean under shelving. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed an open lid on the dumpster. Keep dumpster doors closed. Repeat violation.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf. Ambient air thermometer in open display case damaged. Food temperatures checked and are at 40F or below. CDI- verbal correction to repair/ replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue under grating/ on shelving of self service open display cooler. Cleaning is needed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One top lid on dumpster open. CDI- verbal correction to maintain closed.

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. Wall is cracked and crumbling at center display case. CDI- repair.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Dust build up on fan shields in prep room and walk in cooler. CDI- cleaning is needed.

3-302.11(A) Separate the different types of raw animal foods. -P observed two packages of raw turkey burgers stored over top of beef in walk in cooler. PIC rearranged meats.

General Comment- Observed packaged ribs (in cryovac intact packaging) thawing in middle compartment of 3-compartment sink with sink set up with wash water, and sanitizer water as well as dirty dishes. Maintain all food preperation in food preperation sink and not in 3-compartment sink to prevent contamination.

3-501.13 Use approved thawing methods. Observed ribs thawing in standing water. Ensure they are thawing under cool running water to keep circulation and prevent warming of outside while inside is still frozen.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handwashing sinks shall be used for no other purpose other than handwashing, and shall be maintained accessible for use at all times. Observed chemical bottle in handsink next to three-comp sink. CDI- removed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate various raw animal foods so accidental cross contamination cannot occur. Observed pork products in display case with poultry products on both sides and above. CDI- Items rearranged.

2-401.11 Eating, Drinking, or Using Tobacco. Two open employee beverages stored on the labeling machine. CDI- operator discarded.

4-602.13 Nonfood Contact Surfaces. Dried liquid residue on walk in freezer floor. Cleaning is needed.

5-202.14 Backflow Prevention Device, Design Standard. Backflow devices on hose bibs in the prep room and can wash need to be standard that allows for prevention of backflow during continuous pressure.