FOOD LION #0769 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed watermelons being loaded from a speed rack into the cold hold Island. EHS asked food employee when they were cut and cooled. Food employee stated that they were cut approximately 1-hour prior, and then cooled for 30 mins prior to coming out for cold holding. Watermelon was 45F. -CDI- All of the watermelon was placed back onto the speed rack and placed into the WIC to properly cool. EHS observed a medley platter of melons at 44F in the CH island. Melons were from yesterday. -CDI- PIC voluntarily discarded the melons. Ensure proper cold holding at 41F or below. 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 .

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 heavily rusted hand truck used for holding and transporting chemicals. Ensure that Non-FCS are maintained without rust.

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 shelving for produce in the cutting room of the kitchen with buildup of residue and debris present. Ensure that all non-food contact surfaces are cleaned and maintained as clean.

5-205.15 Maintain a plumbing system in good repair. Observed leak on facilities vegetable prep sink vegetable wash dispenser. Ensure that the vegetable wash dispenser leak is kept in good repair. Observed PIC place a work order for the leak during write up of the inspection.

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 buildup of debris and residue on the FRP wall that is above the fruit cutting area. Ensure wall is cleaned and maintained as clean.

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 items cut and packaged today, cooling in grab n go coolers. Items must be re cooled to 41F and below before placement out for customer purchase. Grab n go coolers are not designed to cool items but to maintain them. CDI PIC removed all items cut today and placed in WIC for proper 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door kept open during time of the inspection. PIC stated they had just discarded a bunch of frozen foods from a reach-in freezer. Keep doors closed when not in use. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents and other pests. Observed gnats in prep room. -0-

4-501.11 Maintain equipment in good repair. Observed bottom of gasket beginning to split at door of walk-in freezer. Replace. -0-

5-205.15 Maintain a plumbing system in good repair. Observed 3-compartment sink fixture with water leak. Repair. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. CDI - PIC closed door. -0-

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 1 of 2 soap dispenser levers in disrepair in female restroom. -0.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint in prep room. CDI - Employee put on hair net. -0-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed scooper made of copper being used for TCS applicable foods (i.e. canteloupe/watermelons). CDI - Utensil removed. 4-501.11 Maintain equipment in good repair. Observed stainless steel wall appliance detaching around edges of walk-in cooler. Repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed severely scored cutting board in use at prep room. CDI - Cutting board flipped over. -0.5-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed opened canned beverage on prep table. CDI - Beverage removed. -0.5-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple cut fruit products cold held > 41 F inside grab & go case. Refer to temperature chart. Ambient air temperature of this area measured between 36-38 F. CDI - Products confirmed to had been in unit since 7/19 and 7/20 and were voluntarily discarded. EHS and PIC discussed about ensuring that the TCS food temperatures reach < 41 F during cooling process and the prolonging exposure to ambient temperatures to maintain foods < 41 F as they are transferred into the case. -3- ***Product disposition form completed and forwarded to email address(es) on file. 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.

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 cut melon and cantaloupe cooling in covered containers with no degree change after 20 minutes inside of the walk-in cooler. Refer to temperature chart. Cooling calculation indicated this method is not effective to reach cooling parameter. CDI - Containers moved to top shelving space and lids removed which facilitated heat transfer. Temperatures began to decrease towards < 41 F after 20 minutes. -1- ***EHS and PIC discussed cooling method alternative such as transferring product to the WIF for effective rapid cooling towards < 41 F. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with their bare hands after hand washing before proceeding to prep duties and handling clean equipment. CDI, employee rehashed hands.

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 melon cooling at 46 degrees F at 1:42pm in covered containers. At 2:14PM melon rained at 46 degrees F. Cooling calculation indicated method not effective to reach cooling parameter. CDI, item lids were partially removed to facilitate heat transfer. For more information, please visit: http://meck.co/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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon cold held between 43 and 44 degrees on top left shelves of display case. Ambient air temperature of this area of case measured 42 degrees F. Operator stated they did not know how long melon had been in unit and voluntarily discarded. Manager requested service for cooler and visit needed to follow up on calibration of cooler and long term compliance. 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 .

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 cooling at 46 degrees F at 1:42pm in covered containers. At 2:14PM melon rained at 46 degrees F. Cooling calculation indicated method not effective to reach cooling parameter. CDI, item lids were partially removed to facilitate heat transfer. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed dust buster stored on prep table in prep space.

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 sliced cantaloupe, honeydew, and watermelon holding above 41F in walk in cooler from overnight (see temperature chart). Ambient temperature of WIC initially read 47F. - CDI - EHS observed ambient temperature reach below 41F within 30 minutes of keeping the door closed. PIC voluntarily discarded sliced melons. PIC stated inventory was done this morning which is likely why the temperature was high.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - No vomit and diarrhea clean up plan in place at time of inspection. Due to this being the establishment's first inspection since the adoption of the new food code, no point deduction today. CDI - EHS educated PIC on need for plan and provided educational poster and written procedures.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Hot water in 3 compartment sink temped at 99F. Hot water must reach a minimum of 110F for active dishwashing. PIC placed emergency work order. EHS directed PIC to use 3 compartment sink in deli area to wash dishes until issue has been fixed. VR - Verification required within 10 days.

5-205.15 (B) – Leak pipe etc. not imminent threat - REPEAT - Leaking pipe observed under 3 compartment sink. Repair piping to prevent leaking.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P EHS observed cut containers of watermelon, honeydew and canteloupe cut at ambient temperature on 07/12, 07/13, and 07/14 not reach 41F or lower within 4 hours. Per PIC and food employee, all items have been in display case since at least 07/13. Food employee stated melons are cut at ambient temperature then moved directly to display case which was evident by temperatures food in display case. CDI-PIC voluntarily discarded the following food items: 17 containers of sliced watermelon, 4 containers of mixed cut melons, 2 party trays of mixed cut melons, 5 container each of cut watermelon spears and canteloupe spears, and over 4 cups of cut melons. EHS discussed proper cooling procedures and cooling parameters with food employee and PIC. PIC stated their policy is to cool all TCS foods per food code and will train employees.

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 containers of watermelon, honeydew and cantaloupe being cooled in customer cold holding display case. All food items were tightly covered and stacked. CDI-All food items were discarded due to violation #18 observed. Observed cut melons sliced 30 mins prior to EHS arrival cooling in walk-in cooler tightly sealed. CDI-PIC had lids removed to continue cooling process. EHS discussed proper cooling methods with PIC and food employees for all cut melons.

5-205.15 (B) System maintained in good repair - C Observed leak coming from piping under 3-compartment sink. Repair piping so that it does not leak.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed doors on outside dumpster open. REPEAT, but different code section violation observed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed an employee water bottle and canned drink stored on prep table. Store all personal drinks with a lid and straw and store away from food and food and non-food contact surfaces. EHS did not observe employees drink from beverages. CDI- Drinks moved to employee breakroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons in front display cooler above 41F. CDI: Items voluntarily discarded.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash bags and other items stored outside of dumpster. Items are not from the store and likely neighborhood trash.

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 some discoloration on wall near where bananas and pineapples are stored. This is likely from the ink on the boxes. Ensure more frequent cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a bag of single use trays stored on the ground. CDI-The trays were placed onto shelving.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the plumbing underneath the prep sinks. Have repaired.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leak at condenser line falling on food below in cardboard boxes. -1-

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the backs of customer produce misting walls.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in some areas on the back wall of the customer produce shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Towel dispenser at handsink empty of towels. Towels found at other side of produce room. Keep towels convenient to handsink.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Washed cut greens found uncovered in walk-in cooler. CDI- covered.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Ceiling tile missing above 2-comp prep sink.