FOOD LION #2667 DELI/BAKERY

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at hand washing sink across from 3-comp-sink. CDI - PIC obtained roll of paper towels. FOH hand washing sink paper towel dispenser intermittently would stop working. PIC was able to replace batteries inside unit. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed open degreaser container stored inside FOH hand washing sink. Observed BOH hand washing sink with metal equipment stored inside hand washing sink. CDI - PIC removed both items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal pans and other forms of equipment stored clean on drying shelf with food and debris built up on food contact surfaces. CDI - PIC moved items back to 3-comp-sink to be rewash, rinsed, and sanitized. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced white American cheese, colby jack cheese, muenster cheese, and provolone cheese above 41F date marked from yesterday. Grab & go C/H unit wasn't in defrost mode according to PIC and temperature checks occurred this morning. All other sliced meats were observed below 41F. CDI - PIC voluntarily discarded items. 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 .

3-501.18 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 cut chubs of Virginia ham, bologna, turkey, and German bologna exceed 7 day date marking parameter 10/11-17. CDI - PIC voluntarily discarded items. 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 .

4-501.11 Maintain equipment in good repair. Observed wrapping station pad torn and damaged. PIC will order new wrapping pad.

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 food debris and litter throughout flooring in WIF. Increase frequency of cleaning unit.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at FOH hand washing sink. CDI - PIC obtained roll of paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several sliced black forest ham datemarked 6/15-6/17 above 41F at customer grab&go case. CDI - PIC voluntarily discarded sliced black forest ham. Shortly after grab&go case went into defrost mode for roughly 35 minutes. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects in customer grab&go case. CDI - PIC removed insects. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. Increase frequency of cleaning and pest service visits.

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 inside low boy cooler of deli case with black build up and pooling water. Increase frequency of cleaning unit. 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 deli wrapping station with food build up and food debris. Increase frequency of cleaning unit.

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 and litter throughout flooring in WIF. Increase frequency of cleaning unit.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items on prep tables (jacket, cell phones, keys) in deli and bakery area. CDI - PIC removed all items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed in WIF open bag of raw bread chicken breast in the same box with open bag of potato wedges and fully cooked chicken nuggets. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blue knives in sushi low boy cooler stored clean with food debris and wrapped in wet wiping cloth. CDI - PIC took knives back to 3-comp-sink and discarded wet wiping cloth. Education was given about where to store clean knives 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 fully cooked chicken wings (mild, spicy, and bbq) hot holding at steam table below 135F. PIC stated chicken wings were placed at steam table roughly 1 hour ago. CDI - PIC reheated 3 pans of chicken wings back to 165F. 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 .

4-501.11 Maintain equipment in good repair. Observed stored clean three white rubber spatulas damaged and pieces missing. CDI - PIC voluntarily discarded items. 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 no splash guard between hand washing sink and deli slicer. PIC will obtain splash guard. Slicer will be relocated.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal jackets and bags stored among opened single service containers. CDI - PIC removed all personal items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced yellow American cheese, sliced Swiss cheese, sliced roast beef, sliced honey chicken, and sliced oven roasted turkey above 41F in C/H grab & go case. Food was sliced on 10/25/25. Food was voluntarily discarded. PIC also took temperatures of sliced foods with same results as EHS. No issues with C/H Unit. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared spicy tuna rolls, cooked shrimp tempera rolls, spicy California roll, and California rolls in grab & go C/H unit above 41F. See temp chart. Sushi was prepared roughly around 09:00AM and allowed to cool down in WIF. After 30 minutes sushi was observed at 38F and return to C/H unit. PIC stated unit went into defrost mode. around 11:00AM 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 .

3-501.18 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 in low boy cooler sliced chub of chicken breast and honey ham without any form of datemarking. CDI - PIC voluntarily discarded sliced chub of chicken breast and honey ham. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink near deli case. CDI - PIC provided box of paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink near 3-comp-sink with black rubber hoses stored inside. CDI - PIC moved items out of sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice inside hand washing sink bakery side of deli. CDI - EHS turned on hot water to dissolve ice and educated PIC/staff on proper use for hand washing 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 sanitizer spray bottle on prep top while food was being prepared. CDI - PIC moved spray bottle to cart.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen area mainly near 3-comp-sink and prep sink area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees with bracelets on while preparing foods. CDI - PIC instructed employees to remove jewelry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked above 3-comp-sink. CDI - Employee moved items back to 3-comp-sink to re W/R/S.

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 build up on both deli case rails and shelve. Increase frequency of cleaning units.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed personal items stored on shelve along iwth others foods used to deli/bakery. CDI - PIC moved items to lockers.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed flies landing on food at customer self service hot bar. Flies were on one container of mozzarella stick, hot honey chicken wings, BBQ chicken wings, general tso chicken Plain boneless chicken, and macaroni and cheese. CDI - PIC discarded all food from hot bar and will not add anymore food.

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 Sliced white American, yellow American and colby jack cheese without any date marking and label in customer display care. CDI - PIC voluntarily discarded food. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen area and customer self service area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead flies near front window ledge near hand washing sink. 6-202.13 Properly locate mechanical insect control devices. Observed fly trap hanging over prep sink in the back of the kitchen.

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 pooling water at the bottom of food container where clean utensils and equipment is stored. CDI - PIC moved container to 3-comp-sink. Observed another food container with a wet napkin at the bottom housing clean utensils and equipment. CDI - PIC moved container to 3-comp-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 food build up on railing for customer display case. Increase frequency of cleaning unit.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster door open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outside dumpster without drain plug.

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. Observed 2 open employee water bottles stored inside the deli case. CDI PIC discarded employee drinks.

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 3 chubs of cut salami and pepperoni in deli case not date marked. CDI PIC stated that they were cut in the last 2 days and she date marked the chubs. EHS explained that the package says keep refrigerated and therefore needs to be date marked. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers on top shelf unprotected. CDI PIC inverted containers.

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 sliced deli meat, whole roasted chickens, and cooked chicken in WIC not date marked. PIC stated chicken was cooked yesterday. Observed 3 sliced salami chubs, marked keep refrigerated, in deli with no date mark. CDI PIC put DM on deli meat, whole roasted chickens, and cooked chicken in WIC. PIC did not know when salami was cut. PIC voluntarily discarded sliced salami in deli case. 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 .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination.Observed open employee drink on shelf with clear single service containers. CDI PIC removed employee drink.

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 salads in the grab and go, they wre 52F. PIC said they brought them out 30mins after putting them in the WIC and put them on the shelf. CDI-EHS explained that is not long enough for food to cool, they removed all salads made today and moved them back to the WIC

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 salads in the grab and go, they were 52F, in clam shell containers. PIC said they brought them out 30mins after putting them in the WIC and put them on the shelf. CDI-EHS explained that is not long enough for food to cool, they removed all salads made today and moved them back to the WIC

4-501.11 Maintain equipment in good repair. Observed HS leaking from underneath.

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 wall chalking around the baseboard-floor tiles-in need of rechalking.

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. Spoke with PIC about cleaning procedures on the slicer, they explained they use warm sanitizer from the faucet to clean every 2 hrs. Then at the end of the night they break it down and W/R/S. EHS observed them in the cleaning process and they did use only sanitizer to clean. CDI-EHS intervened and explained that every 4 hours they are required to break it down and w/r/s. They fixed the issue and cleaned slicer with soap/water, rinse and sanitized.

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 WIF floor starting to lift and crack, needs to be repaired. Low grout throughout facility.

4-501.11 Maintain equipment in good repair. Observed door handle around the WIC with lots of chalk around it, possibly a loose seal.

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 facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

4-501.11 Maintain equipment in good repair. Observed pad missing on heat sealer. PIC stated that a new one had been ordered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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 roast beef cooling in a tightly sealed plastic bag in WI. CDI. PIC removed from bag.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed a bulb missing in the hood at the kitchen area. Needs to be replaced.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front handsink blocked by cart. Observed back handsink blocked by fryer oil containers and broom. CDI: all items were relocated and both handsink were made accessible.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans at back dish sink being wet stacked.

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 items in boxes stored on the floor in back of kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two pitchers and a pair of scissors in the hand sink. CDI- PIC removed items from the handsink

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the prep and display area. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen landing on prep area. CDI - sanitized prep table and advised to keep pests out of the kitchen by using proper pest control methods.

4-501.11 Maintain equipment in good repair. Observed torn gasket at walkin cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deteriorating from in between tile in the kitchen throughout. Advised to replace grout.

4-501.114 (C) A quaternary ammonium compound solution shall: (1) Have a minimum temperature of 24C (75F), P (2) Have a concentration as specified under § 7-204.11 and as indicated by the manufacturer's use directions included in the labeling -P Observed quaternary ammonium sanitizing solution at 160F and unable to have an accurate reading with test kit. Manufacturer states that the sanitizer must be prepared at 75-80F.

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 baseboard damage present below the three compartment sink and handsink of the rear dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items in hot holding unit below 135F. See temperature chart for temperature observations. CDI items voluntarily discarded. Emergency work order place for hot holding unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one containers of lettuce holding out of temperature control above 45F. See temperature chart for temperature observations. CDI lettuce placed in walk-in cooler to rapidly cool. Temperature rechecked and cooling at proper temperatures, see temperature chart.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of lettuce stored on handsink. Observed heavy leak in walk-in cooler. CDI lettuce relocated. All items under condensation leak relocated.

4-501.11 Maintain equipment in good repair. Observed heavy condensation leak in walk-in cooler. Observed walk-in cooler door in disrepair.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at handsink in back prep area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in several areas of deli.

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 several types of meats in display unit holding 42-45F, meat date marked for 7 days. Expired meat voluntarily discarded. PIC placed work order to have display turned down.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed curtain to walk-in cooler in disrepair.

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

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (tracks on cold holding meat case, section behind slicer).

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (tracks on display cases)