FOOD LION #2205 MARKET

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw ground beef stored above raw pork in WIC. Observed raw ground beef stored above raw, whole-muscle intact ribeye steaks in WIC. CDI: PIC rearranged storage order to be in compliance. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting steaks without wearing a hair restraint. CDI: Employee donned a hat.

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 non food contact side tables of meat packaging machine covered in stickers and residue.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed reach-in island floor freezer not working. Per PIC, AC technician came yesterday and determined that the cooling system is working. Maintenance ticket is in to have electrical system inspected/repaired. Replace unit if it cannot be repaired.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf- Observed ice in seafood counter handwashing sink. CDI - PIC ran hot water and melted ice. EHS provided education on proper use of handwashing sinks.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer not in operation. Per PIC, facility is replacing condenser fans in all WIC/WIF as part of store remodel. Currently meat department frozen items are in the produce WIF.

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 corners and under equipment in seafood area. PIC to address cleaning frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at meat market handwashing sink. CDI- Soap placed at sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- Paper towels placed at the handwashing sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw seafood stored over cooked crawfish, crabs and shrimp. CDI- Cooked items removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - 2 handwashing sinks without paper towels or alternative hand drying device. *CDI - PIC Provided paper towels to sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Raw Ground Beef from this morning in grab n go above 41F. *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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - 2 3-comp sinks in meat department with Test Strips past their expiration date. *CDI - PIC provided new test strips to 3-comp sinks.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed 2 of 3x handsinks in seafood/meat department unable to dispense soap when going to wash hands. PIC/employees believe there is an issue with dispenser or how it was recently replaced. Able to get dispensers working after opening and readjusting soap. CDI- soap provided with correction. Ensure soap dispensers are always functional to allow employees to wash hands properly.

4-501.11 Maintain equipment in good repair. Observed bottom of gasket on meat walk in freezer that was loose, seems to be damage with wall/gasket.

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/door damage at walk in freezer where gasket is coming loose. EHS showed PIC area of concern during inspection, employees stated they were aware and have a work order placed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsink closest to meat walk in cooler that was blocked by rolling cart, not stocked with paper towels at this handsink. PIC/employees stated this handsink isn’t used as frequently as the others, likely causing the carts to block sink and no paper towels being stocked. EHS discussed that all permitted handsinks in this department shall remain accessible and stocked so employees can wash hands at any given time. CDI- cart moved, paper towels provided at sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed improper storage order in meat walk in cooler, EHS observed ground turkey stored above ground beef, poultry products should not be above beef in storage order. CDI- boxes moved, storage order corrected. EHS observed that department was in process of taking inventory, PIC believes this is why the boxes were moved around and not in proper order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x box of food on the floor in walk in freezer at meat dept. Box was just delivered today.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at meat department side and seafood side set up in 3 bay sink, at concentrations over 400ppm quat according to EHS test strips and around 500ppm according to facility test strips, concentrations are too strong. EHS suggests that chemical company comes out and adjusts mixing valve, should be coming out of dispenser at proper concentration for sanitizing. CDI- water added to solutions, will add water until valves are adjusted.

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 meat cooler with dust buildup, in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a few floor tiles not in good repair, specifically near meat walk in cooler (across from 3 comp sink) and near freezer.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed no date on the tag when last used or sold. CDI- PIC stated last sell was November, date put on the tag. -1 pts-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed degreaser bottle stored next and touch the single service foam plates for packing meat. CDI-PIC removed item and place where is appropriate. -1 pts-

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 foam plate for meat stored right side up. Suggest to face down the foam plate to protect from dust until used. -0 pts-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground beef over whole muscle in the WIC, observed RTE deli turkey under ground beef. CDI-EHS and PIC went over storage order. FE rearranged and put ground beef below whole muscle and deli turkey. PIC said they will do more training with FE

4-501.11 Maintain equipment in good repair. Observed the WIF handle cracked making a sharp edge for the door opener-possible hazard. PIC took a picture and will call maintenance

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 dust building up on the vent fans.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw rib meat over RTE ham in the WIC. Observed raw ground lamb over whole muscle meat beef. CDI-PIC changed storage order and put RTE on the RTE shelf and moved the ground to the ground shelf.Observed mechinally tenderized beef over whole muscle in the grab and go, and raw hams next to RTE. Raw chicken over raw pork on the grab and go. cdi-pic CHANGED STORAGE ORDER ON GRAB AND GO SHELF. REPEAT.

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 drain in the back room loose and needing some screws.

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 tiles in front of the WIC damaged, needs repair. 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 black build-up underneath the ice machine. Needs cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed several isues of storage order in the WIC: turkey and chicken ground over whole muscle beef, ground sausage over whole muscle beef, chicken over pork lion. Observed mechinally tenderized beef over whole muscle in the grab and go, and raw hams next to RTE. CDI-PIC and food employee changed storage order. PIC did not sign due to Covid protocols

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish above RTE crab dip in the grab and go. Observed raw steak above RTE plant based hamburgers. CDI-PIC wil change storage order, they go by the planogram and it's sent from the store.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed PIC filling up 3-comp sink with 114F water for the sanitizer. Solution states on the bottle it is a low temp sanitizer, need to follow manufactuers guidelines. When tested the strength was reading 500PPM. CDI-PIC dumped hot water out and started with fresh. It read 200PPM by end of inspection. PIC did not sign due to Covid protocols.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer water at 105F. The sanitizer they use is a low temp (70F) sanitizer. Sanitizer was not currently sanitizing anything. CDI-PIC changed water to a lower temp.

4-501.11 Maintain equipment in good repair. Observed condensation building up in the freezer and on the display case-PIC explaiend the seafood case has recently been doing that and they have a word order in. PIC did not sign due to new Covid protocols.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored on a prep table on the seafood side. CDI - drink was removed.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside shield of ice machine. Increase cleaning frequency.

4-101.19 Nonfood-Contact Surfaces - C Observed shelving underneath seafood case with exposed wood due to peeling covering. Replace as necessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris/trash accumulating on floor of walk in freezer. Increase cleaning frequency. 4-602.13 Nonfood Contact Surfaces - C Observed stickers and residue accumulating on shelving under seafood display case. Increase cleaning frequency.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed gaskets in need of replacement at both seafood walkin cooler and the meat walkin cooler.

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

4-501.11 Maintain equipment in good repair. Observed torn gasket at meat walkin cooler and at the bottom of the seafood walkin cooler. Advised to replace.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed ready to eat shrimp opened up from today commingled with ready to eat shrimp opened up yesterday. Observed facilities date marking insufficient. Advised to organize into different containers or to provide a 'divide' in the individual container to differentiate product.

- 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 trays stored on floor in back hallway area.

6-301.14 Post a handwash sign at each handsink. Observed no sign posted at hand washing sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat saw and grinder to have slight meat debris left behind after cleaning. CDI- removed to re-clean

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 date marking procedures to be ambiguous for ready to eat shrimp and crab legs. CDI- through instruction Recommend actual date marking for these foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on knives stored as clean on the wall rack. CDI by wash, rinse, and sanitize.

7-203.11 Do not reuse spray bottles for substance other than what is on labeled bottle. Observed oil stored in sanitizer bottle.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with stains and deep grooves. Resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed trash, food debris, and dead insects (house flies) in bottom of meat display coolers.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed mixing bowl stored behind drainboard against the wall. CDI by wash, rinse, sanitize.

3-302.11(A) Separate the different types of raw animal foods. -PObserved ground beef and cubed steak stored over whole beef steaks. CDI by rearranging storage order of raw animal foods.Observed pre-packaged raw ground beef stored over potato/cheese product. Raw chicken over raw beef. CDI by rearranging storage order.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing- Store all clean utensils on a clean surface or drainboard. Observed clean utensils stored behind sink against wall. CDI by rewashing and storing on drainboard.

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Packaged and and unpackaged foods must remain segregated during storage/display. Observed commercially packaged raw turkey product stored over in house packaged raw pork. CDI by rearranging food products.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Food contact surfaces of equipment must remain clean to sight and touch. Observed microbial build-up on ice machine chute opening. CDI by cleaning and sanitizing.