FOOD LION #2205 PRODUCE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in produce prep area. CDI: Papertowels placed at hand sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut watermelon and cut cantaloupe in island cooler that was cut 4 hours prior with temperatures still above 41F. Employee stated that they were cooled in the WIC for one hour before being placed in the unit and temperatures were not checked prior to placement into the island cooler. CDI: PIC voluntarily discarded all cantaloupe and watermelon that was above 41F. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut watermelon and cut canteloupe with temperatures above 41F after 4 hours from preparation. Employee stated that the cut melons were placed in the WIC for one hour prior to placement into the floor island coolers and temperatures were not verified before being put in this unit. CDI: PIC voluntarily discarded all cantaloupe and watermelon that was above 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Observed bags of trash around exterior of dumpsters. PIC to address pick-up frequency with trash service.

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

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf- *Observed - Handsink blocked by rolling cart and bucket in basin of Handsink. *CDI - PIC moved carts from in front of Handsink and removed bucket from inside of handsink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Cut honeydew, cut watermelon, and cut cantaloupe cut this morning in WIC above 41F, see temp chart. *CDI - PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 - Cut cantaloupe, cut honeydew, and cut watermelon cut this morning stored in plastic containers with tight fitting lids WIC. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - No test kit available in produce prep area. *CDI - PIC provided test kit from office to produce prep area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink without paper towels or alternative device for proper hand drying. *CDI - PIC provided paper towels to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut watermelon, Cut Honeydew, and Cut Cantaloupe above 41F in WIC and Grab N Go. *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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed glass cleaner stored inside of a bottle labeled sanitizer, not properly labeled. CDI- chemical poured out, facility will adhere to pre printed labels on bottles. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed washroom cleaner stored throughout produce department, stored on shelving directly adjacent to packing equipment, plastic wrap and fruit trays. CDI- chemicals moved, EHS discussed proper storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board in produce department with deep grooves, no longer smooth and easily cleanable. Resurface or replace.

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 stored on shelving next to produce for retail. CDI- drink voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink in produce prep/cut room. CDI- paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon holding above 41F, see temperature chart. Through discussion with PIC, found that process is to cut fruit, move to walk in cooler for an hour or 2 before moving out to the floor for sale. PIC believes employees may of cut and put directly out onto floor today, causing rise in temp. CDI- products brought back to walk in cooler to chill before placing into cold holding at sales floor. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 3 compartment sink set up, registering above 400-500ppm quat sanitizer. EHS confirmed with both EHS test strips and facility test strips, sanitizer solution is too strong. CDI- sanitizer diluted with water, PIC will call for dispenser to be serviced, will dilute with water until fixed.

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 cut melon that had not cooled all the way stored in cold holding out on sales floor, tightly packed with lids covering. Ensure cut melon is cooled in walk in, lids not secured until properly cooled. CDI- products brought to walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed producefresh wash reading 200PPM, the approved limit is 20-60PPM. VR REQUIRED 7/21/2022 REPEAT.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed two copper melon ballers on the drying area of dishes. EHS explained due to the acidic nature of the food they cut/slice they can't use these. PIC was using a stainless steel one. CDI-Store manager voluntarily discarded them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cantaloupe and watermelon above 41F in the grab and go. All other older food was in temp. EHS asked about cooling procedures and the PIC really understands cooling procedures, they temp the fruit first, they cut, then temp it. If 41F and below they put out if not it stays in the WIC until it reachs 41F or below. EHS did observe unit thermometer go from 49F to 36F within 5mins (not sure if it's accurate). CDI-PIC moved new product to the WIC to cool, it was made at 10:30am. PIC is going to call maintenance to come check cooler. REPEAT. VR REQUIRED 2/27/2021 PIC did not sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed almost all melon on grab and go display case above 41F. Some melon had been made that morning and put out on shelf instead of putting in the WIC (temp was 52F). Older dated melon was between 42-45F. Food employee explaiend they did not know that melon was that warm before they put out, they did put in cooler1-2 hrs before putting on shelf, sometimes. CDI-PIC pulled all melon made from today (2hours previously) and put it back in the WIC. Older melon was voluntarily discarded (30-40 containers)and PIC put in a work order, maintenance will be out within 2hrs.

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 melon in grab and go above 41F. Food employee explained they would sometimes put product directly from prepping, to putting in plastic container, to the display shelf, or sometimes put in WIC. CDI-PIC and EHS explained product needs to be cooled throughly first, temped to ensure product is 41F, then can be placed on shelf. PIC did not sign due to new Covid protocols.

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 sliced watermelon cooling in then display unit. CDI - watermelon was taken to the walk in cooler to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon in retail case holding at 43F. Items were left to cool in case. No points taken this inspection for items 42-45F, points may be taken next inspection.

4-501.11 Maintain equipment in good repair. Observed air curtains ripped off, remove top of air curtains if not in use any longer or replace air curtains to maintain equipment in good repair.

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 7-204.12 Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315; use cleaning agents according to manufactures label. Food employee states that the watermelon is being prepared by being washed with quat sanitizer. REPEAT VIOLATION. CDI - again, educated to stop this procedure. Chemical label of quat specifically states sanitizing food contact surfaces as well as non-food contact surfaces. The watermelon is neither; watermelon is a product that is washed in the produce prep sink under the produce wash solution(Produce Fresh) not the quat sanitizer.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf Observed facility does not have thin probe thermometer. VR

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employeewithout a hair restraint. Advised to wear hair restraint.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed handsink blocked by produce speed rack. CDI - advised to allow handsinks to be accessible at all times. Relocated the produce speed rack.

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 7-204.12 Chemicals used to wash or peel raw, whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315; use cleaning agents according to manufactures label. Food employee states that the watermelon is being prepared by being washed with quat sanitizer. CDI - educated to stop this procedure at once. Chemical label of quat specifically states sanitizing food contact surfaces as well as non-food contact surfaces. The watermelon is neither; watermelon is a product that is washed in the produce prep sink under the produce wash solution, not the quat sanitizer.

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 metal non-food contact surfaces of speed racks rusting.

4-501.11 Maintain equipment in good repair. Observed plastic air curtain damaged in need of repair / replacing on walk-in cooler door.

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 baseboards on either side of walk-in cooler door in need of painting.

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 wooden baseboard in need of sealing / repair (no raw wood).

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved sliced watermelon in walk-in cooler without date marking. CDI by voluntary discard.

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices- Observed double handled knife in poor condition with chipped metal edge on blade. Discard.