FOOD LION #2203 PRODUCE

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 shelf underneath prep table, storing unpackaged single-service containers, with visible rusted appearance and dark residue. Observed portion of shelf layered with cardboard, with single-service containers on top. -Resurface or replace rusted shelving and cardboard with a surface that is corrosion-resistant, smooth, nonabsorbent, and easily cleanable.

REPEAT 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed carts in front of hand sink in prep room. CDI: Carts were relocated.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn wrapping pad. 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 flooring in prep room in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart being stored in front of hand sink in prep room. CDI: PIC relocated cart.

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 4 cups of cut melon above 41F after more than 4 hours of cooling. CDI: Items were 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 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 4 cups of cut melon cooling in containers with lids. CDI: EHS and PIC discussed cooling methods. 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 .

4-501.11 Maintain equipment in good repair. Observed torn pad at wrapping station. Repair.

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 debris on ventilation inside walk in cooler. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) cups of TCS produce (watermelon and cantaloupe) in checkout retail RIC at temperatures above 41F. Ambient temperature of unit was observed at 47F. CDI - PIC voluntarily disposed of produce stored within the unit. EHS advised PIC to not store TCS food items within the unit. 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 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 is not been labeled, or if the label is incorrect. -P Observed four (4) cut produce cups in checkout retail RIC with datemarks stating a sell by date of 02/22. CDI - PIC voluntarily disposed of cups. Note: Per conversation with PIC, cut produce is given a date mark for a three day shelf life (I.E. produce marked with a sell by date of 02/22 would be prepared on 02/19, and was most likely prepared less than 7 days prior. EHS advises facility adhere to date marking system proposed by internal standards, disposing of food as recommended by internal date marking.) 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 .

3-501.15 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 numerous (greater than ten (10)) portions of produce, cut on day of inspection, cooling in WIC with tight fitting lids. EHS observed two (2) portions of food cooling at insufficient rates when sealed. CDI - EHS advised PIC and produce department employee to remove lids from cooling food items, as well as to avoid sealing items currently in production until they reach a temperature of 41F or less. EHS provided cooling chart for ambient food. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (cutting produce for portioned cups and trays) while wearing a bracelet.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) cleaned and sanitized cutting boards stored on utensil hooks, positioned such that they hung between 3 compartment sink and walls. CDI - EHS repositioned cutting boards such that they were not stored between equipment and walls.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed three (3) shelving carts of restocking items stored in front of the handsink. CDI - PIC moved these items to allow for access to handsink. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some portions of TCS foods (cut watermelon cups, trays, etc.) above 41F at start of inspection. Ambient temperature was observed as being 39F upon observation. PIC stated that all items had been cut and effectively cooled overnight and that none of the cut fruit was actively cooling. Per conversation with the PIC, WIC door, which cart of cut watermelon was adjacent to, had been open for extended period of time (10 to 20 minutes) due to restock and reorganizing items into and out of the WIC. CDI - WIC door was closed and items were observed as effectively cooling back to 41F with no additional adjustments by EHS or PIC. EHS discussed proper cold holding and cooling methods with PIC, and provided a cooling chart for ambient TCS foods. PIC opted to ventilate trays and cups to improve their corrective cooling. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of onions stored on floor of produce department. PIC stated that she was engaged in restocking and reordering items at start of inspection. CDI - PIC placed onion box on shelving cart.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed food delivery boxes stored in handwashing sink. CDI-PIC removed items.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test strips in produce department for sanitizer solution. PIC stated they are "on order." Department will borrow from Meat department for proper sanitizer setup until test strips arrive. Verification within 10 days to obtain strips

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee "Vitamin Water" sitting on prep table. No active prep was happening.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler holding product above 41F. No food items were potentially hazardous. however, cut melon will be placed into the walk in to cooler before placing out at grab n go stations. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT 41F OR BELOW. DO NOT PLACE POTENTIALLY HAZARDOUS FOODS INTO THE WI UNTIL REPAIRED. Visit will be made on September 4, 2020 to verify the walk in cooler.

4-501.11 Maintain equipment in good repair. The silver plate attached to the inside of the walk in cooler door is in need of caulking. Repeat.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Move employee clothing rack to an area that is not near food storage in the prep kitchen area. Provide and use designated areas properly. Repeat.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed thin tip thermometer with the ability to be calibrated not properly calibrated, reading 30F. CDI (corrected during inspection). The thin tip thermometer was placed in a spot not to be used until calibrated by manager.

4-501.11 Maintain equipment in good repair. COMMENT: The silver plate attached to the inside of the walk in cooler door is in need of caulking. Manager to place work order.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C COMMENT: Move employee clothing rack to an area that is not near food storage in the prep kitchen area. Provide and use designated areas properly.

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 build up under shelving in walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife stored as clean soiled with visible food debris. CDI by removal for recleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slight build up of debris on gasket of 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 of debris on the plastic wrapping machine/station.

6-301.14 Post a handwash sign at each handsink. Observed handwash signs were missing from back employee restrooms where remodel has taken place. CDI - new signs were supplied.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at both hand sinks in produce department were measuring 83F at the hottest. Employees were working with food. Deli and meat departments had hot water. CDI - After about 15 minutes of running the taps, water reached above 100F. Ensure employees know that hands must be washed with hot water and soap before starting food preparation.