FOOD LION #985 PRODUCE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by trash cans. CDI - PIC moved both trash cans to allow for handwashing. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI - PIC added paper towels.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0ppm. EHS observed no sanitizer in container. CDI - PIC added new container of sanitizer to dispenser at 3 comp sink. 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

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 equipment for clean wrap, WIC floors, and shelving throughout establishment with visible food debris and build up. 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 clean. Caution should be used to minimize food exposure. Observed floors with trash, food, and debris throughout floor in preparation aria. Increase cleaning frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with food debris inside. PIC removed food inside sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed food debris in basin of handwashing sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food above 41. CDI Items were voluntarily 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone on knife storage rack. -CDI- PIC removed phone.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.15 Maintain a plumbing system in good repair. Observed several leaks coming from the ceiling from the AC.

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 ceiling with lots of microbial growth.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Vases observed in hand washing sink. Do not store items in hand washing sinks. CDI - Vases removed from sink.

3-302.15 Wash fruits and vegetables prior to use. Cut cantaloupe in walk-in cooler still had sticker on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

4-501.11 Maintain equipment in good repair. Rusted cart in walk-in cooler. Replace cart. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 2 quat sanitizer bottles measured 0 ppm quat. Quat sanitizers shall be 150-400 ppm. CDI - Bottles emptied. 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

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. Replace rusted rolling cart in walk-in cooler. Door to walk-in cooler is damaged. Repair/replace door. 0 pts.

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. Clean shelves in walk-in cooler and shelves in prep area below prep tables. 0 pts.

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 watermelon in grab n go above 41 F. Watermelon was stacked too high in cooler which caused the watermelon at the top of the stacks to be out of temperature. CDI - Watermelon that was out of temperature was voluntarily discarded by PIC and proper storage of watermelon at grab n go was discussed with all employees.

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 blocking handsink. CDI - Cart was moved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed flowers stored in the handsink at the time of inspection.CDI-Employee removed flowers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster too close to facility therefore they couldnt close lid on recycling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed sliced watermelon stored in floor display cooler > 41F. CDI- discussed need for watermelon to be stored at or below 41F for next inspection or point deduction will be taken. Recommend to arrange food item in cooler to maximize cold holding (items in front were 3 degrees F colder than ones in the back.)

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 mold growth on ceiling tiles in prep room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris on wrap machine.