FOOD LION #2205 DELI/BAKERY

-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 buildup of food debris on rails of sliding doors for deli meat case. PIC to address cleaning frequency of equipment.

-REPEAT- 5-205.15 Maintain a plumbing system in good repair. Observed leak at front right corner of 3-comp sink basin. Per PIC, sink will be repaired/replaced during deli remodel.

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 buildup in floor corners and under equipment. PIC to address cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed both slicers soiled with old food debris. CDI- Slicers broken down for cleaning. 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 chicken salad, beef chub, ham, bbq wings, buffalo wings, nuggets and mozzarella sticks holding above 41F in walk in cooler. Ambient temp of walk in cooler was 53F. Observed pepperoni, salami, bologna in grab and go case holding above 41F. Observed muenster, chicken, Swiss cheese and ham holding above 41F in grab and go case. CDI- All items discarded. Manager went to walk in cooler to discard all TCS food items. Manager has let staff know not to use food from walk in. Food discarded. 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 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed several flies on sticky trap. Remove once caught. 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 display case sliding door tracks in need of cleaning. Observed low reach in in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3 comp sink. Get fixed.

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 need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Sanitizer in 3 compartment sink at 0ppm, Sanitizer dispenser not working. PIC placed work order yesterday. *CDI - Company repaired/replaced sanitizer dispenser while EHS is typing up report. Sanitizer tested at 200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Multiple boxes of food stored on the floor in the back of WIF. *CDI - Food employee placed items in WIF shelving to keep 6 inches above the floor.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Base boards throughout in need of recaulking to make surfaces unexposed to absorption, Smooth and easily cleanable.

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 hard to reach areas in need of cleaning. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Base boards throughout in need of recaulking to make surface unexposed to absorption, smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cell phone on glove box on prep table. Phones shall be in employee pockets or in designated areas to avoid possible contamination. *CDI - PIC had employee remove phone from prep table.

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 the gasket of WIC. Frequent cleaning should be used to minimize build up.

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 - Caulking along baseboards throughout in need of being redone for the base boards and wall to remain smooth and easily cleanable.

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 a couple of sliced deli meats where label was no longer legible or no date label present, couldn’t determine date of a couple products. CDI- products set aside to be voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 is not been labeled, or if the label is incorrect. -P Observed 2x sliced deli meats out of date in deli display case, deli chicken that expired 3/10 and one that expired 3/11, both past date marking window as today is March 13th. CDI- products set aside to be scanned out, voluntarily discarded 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of glass cleaner stored below countertop on shelf, stored adjacent to and over plastic sandwich bags used to pack sandwiches. EHS discussed storing chemicals in different area, away from this area to avoid any potential contamination of food. CDI- chemicals moved.

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 vent grates in walk in cooler with dust buildup, in need of cleaning. Observed food debris on sliding door tracks in deli display case, clean this area.

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 roast beef marked as discard by Monday, November 13th, has not been discarded yet. CDI- roast beef voluntarily discarded during inspection. 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(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 bakery to-go boxes stored directly underneath paper towel dispenser, directly adjacent to handsink and subject to splash contamination when washing hands at this sink. EHS suggests to move to-go boxes away from this area, install a splash guard for sink if items are stored here. CDI- to-go boxes moved.

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 walls around door of walk in cooler with black buildup, in need of cleaning. EHS showed PIC area of concern during walk thru of inspection.

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 employee water bottle on prep countertop during inspection. CDI- moved, EHS discussed placement.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of glass/multi surface cleaner hanging on glass divider at bakery station, directly above plastic to-go packaging. CDI- chemical moved, EHS discussed chemical placement. Note: also observed employee using glass/multi surface for prep countertops. Discussed with PIC differences of uses between sanitizer and glass cleaner/multipurpose.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 5 unopened chubs of cheese and 2 chubs of ham in deli case above 41F. The chubs that were above 41F were in the front of the case on the ends. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 opened chubs of salami and cheese in deli case not date marked. EHS educated PIC on date marking opened salami that requires refrigeration and provided PIC with list of hard and semi-hard cheeses that are exempt from date marking after opening. CDI PIC date marked salami and cheeses. 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 paper towel dispenser without battery causing no paper towel to dry hands. CDI- dispenser fixed and paper towel is available at the time of inspection. -1 pts-

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 metal pans stored as cleaned, wet stacking and greasy when touched. -1.5 pts-

4-501.11 Maintain equipment in good repair. Observed a leak at the 3-comp sink dispenser. Broken gasket on the rotisserie cooker, causing steam to escape. PIC explained this o n on backorder.

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. 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 . EHS asked both the store manager and the deli manager how often they clean slicer, they explained they sanitize it between uses and break it down at night for W/R/S. CDI-EHS has dealt with this answer from them before-they will be making a QA sheet on cleaning procedures and a checklist on when to clean. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a sanitizer bottle sitting in the handsink at the bakery side. CDI-PIC moved bottle to the chemical shelf.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed sink with a fly trap over it, PIC said they use this sink to open chubs. CDI-PIC voluntarily discarded fly trap.

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 1 box of single use items stored on the floor in the bakery side.

4-501.11 Maintain equipment in good repair. Observed a sharp piece of metal hanging of the side of the deli cooler. REPEAT.

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 2 chubs with no DM. CDI-PIC DM, they thought they old package with the date had been thrown away.

4-501.11 Maintain equipment in good repair. Observed eli case with metal bracket sticking out-which could cause potential injurt. Also a phone or electrical outlet is hanging off one side. Needs to be repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the test strips used for the 3-comp sink waterlogged and unusable. CDI-PIC provided test strips from another area. PIC will order new ones for the DELI. PIC did not sign due to Covid procedures

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee touch a trash can with gloves on, then go to put raw chicken in the oven. CDI-EHS explained they needed to wash, food employee washed.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed two deli slicers soiled with food debris. PIC said they did not use this morning. CDI-PIC washed/rinsed/sanitized deli slicers.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer reading 500/600PPM. Water temp was 110F which was making the concentration strength appear stronger. Santizer is a low temp sani (65-75F) temp. CDI-PIC added cold water and it read 200PPM by end of inspection. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed food employee cleaning deli slicer with non acid dishinfectant washroom cleaner. This is not an approved cleaner. CDI-EHS explained to food employee and they washed, rinsed chemical off slicers. PIC did not sign due to Covid protocols

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the bakery section of the deli/bakery. There was another handsink within 20ft. CDI-PIC provided paper towels.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed an electronic ambient air thermometer on the outside of the deli case reading 57F. Inside of case was in compliance and food was 41F or below. CDI-PIC provided metal hanging thermometer and added a work order to get the electronic one fixed

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

4-501.11 Maintain equipment in good repair. Observed condensation building up in the freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed QUAT sanitizer less then 50 ppm in the 3 compartment sink. CDI - maintenance was contacted to come out ASAP to repair the dispenser; the facility is manually mixing the sanitizer in the 3 compartment sink until the machine is repaired.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gasket on the walk in freezer door; replace gasket.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tracks of the deli meat case; clean tracks of the case.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed deli/bakery department without thin probe thermometer available to temp thin foods. Verification required within 10 days of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt shaker in need of identifying label. Salt shaker stored next to other white dry goods.

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 gaskets and tracks of top and bottom of deli case unit. Observed floor of freezer with trash and cardboard boxes. Increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor in need of cleaning throughout deli/bakery department areas and underneath equipment. REPEAT.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed floor in need of cleaning in certain areas.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one fly in the back of the kitchen that did not contaminate any food contact surfaces.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris inside the deli case. Advised employees and PIC to keep deli case free from food build up.

5-501.16 Provide waste bins in required areas including at handwash sinks. REPEAT VIOLATION. Observed no trashcans at handsinks.

4-501.11 Maintain equipment in good repair. Observed one light bulb out underneath the hood. Advised to replace light bulb.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the handsink. Advised to provide trash can at hand sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed debris underneath the 3 compartment sink. Advised to keep the floors clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on speed rack in the walk-in 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 on fan grates in the walk-in cooler.

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 opened chub ofturkey with a discard date of 1/16. Observed serveral chubs of opened deli meat with no datemark. CDI-product discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed the presence of fruit flies throughout facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rotessorie chickens stored on hot holding unit measuring 115F. CDI unit had section that was not functioning, chicken discarded and section closed on unit until repaired.

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed prep sink stored directly under paper towel dispenser used for hand washing. (move dispenser to prevent hands drippinmg water onto food products)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken and potato wedges stored on hot holding unit measuring 120F; CDI chicken and wedges pulled and reheated then placed into cooler to properly cool.

(general comment) 3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed prep sink stored directly under paper towel dispenser used for hand washing. (move dispenser to prevent hands drippinmg water onto food products)

(general comment) 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)

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 1/20 containers of chicken to exceed discard date marked on package, but on day 6 at 39 F. CDIinstruction provided

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed excessive flies/gnats in kitchen. Working on problem

Observed dead house fly in container stored inside deli display cooler.

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 display cooler door tracks. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored in kitchen area.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed deli display cooler thermometer reading 57F. Internal air temperature measured at 41F. Repair.

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 display cooler door tracks. CDI

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved handsink without paper towels (empty dispenser). CDI by adding towels.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved turkey deli meats without date mark. CDI by labeling with date mark.

7-201.11 Separation-Storage-Store toxic chemical bottles in a safe location away from food, food contact surfaces. Observed restroom cleaner spray bottle stored on food prep surface next to in-use utensils. CDI by relocating spray bottle to chemical storage area.

4-901.11 Equipment and Utensils, Air-Drying Required- Store utensils in a manner that allows air-drying. Observed pans stored open side up on drying rack (holding water). CDI by washing and inverting pans.

2-102.12 Certified Food Protection Manager- Person in charge must be a certified food safety manager and provide proof of certification. PIC could not provide proof of certification.

. . 6-301.12 Hand Drying Provision. Handwash sinks must be supplied with hand drying device. Observed inoperable hand towel dispenser. CDI by repairing.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Store single service items off the floor. Observed boxes of single service tray boxes stored on the floor.