FOOD LION #822 PRODUCE

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 watermelon removed from self service island to the walk-in, fail to have a change in temperature after 35+ minutes. CDI- See item #33 discussing cooling methods. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cantaloupe tray and cut melon bowl temping above 41F in grab & go location. CDI- PIC voluntarily discarded. EHS suggested moving items towards center and altering cooling methods. Monitor grab & go area for items removed then later returned. Observed cut watermelon temping above 41F, prepped in the morning. CDI- PIC removed items to walk-in. *REPEAT* EHS will conduct compliance visit on future date. 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 .

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. EHS discussed effective cooling methods with PIC. Discussion included ensuring TCS foods are cooled to 41F or below prior to being held in active units exposed to temps above 41F, removing items to walk-in and temped prior to being replaced in units, allowing items to cool prior to being tightly wrapped, maintaining the walk-in door closed and placing foods in colder areas of unit. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cantaloupe tray and cut melon bowl temping above 41F in grab & go location. CDI- PIC voluntarily discarded. EHS suggested moving items towards center and altering cooling methods. Monitor grab & go area for items removed then later returned. 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 .

4-903.11(A)(C) Store single-use and single-service articles 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 single use trays and containers stored on unclean prep shelf.

4-501.11 Maintain equipment in good repair. Observed ceiling vent leaking in middle of prep room closest to entrance. PIC has work order for meat market vent and will add it to list.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed nail in basin of hand washing sink. CDI.. Nail was removed

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 knife blade with rust buildup. CDI.. Knife was voluntarily discarded

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Observed no employee health policy in the facility or knowledge of it. CDI. PIC was provided one.

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 and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored directly on front of hand sink. CDI. PIC removed.

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 build up on vents in the prep area. Repeat ***improvement from last time.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED food stuffs at the display case at temperatures above 41F. PIC indicated that they were prepped not long ago and took it to the cooler. 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 .

4-903.11(A)(C) Store single-use and single-service articles 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 single use dishes stored on surfaces with build up. CDI. PIC removed.

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 build up on vents in the prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with clean bowls. -CDI- PIC unstacked items. -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed one container of cut cantaloupe at 42-43F. Observed tropical fruit bowl with cut melons at 41-44F. -CDI- PIC voluntarily discarded. -1.5- 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf.- Observed inaccurate thermometer in use. -CDI- PIC provided thermometer from retail area of store. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats/fruit flies in food prep area. -0-

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 cantaloupe in plastic cups that PIC said they made this morning. Fruit cups were made at 8am-and at 12pm they were 46/47F. Food employee explained they keep the cooler door open due to fear- clastrophobia and the fruit cups were on a cart near the front of the cooler. CDI-PIC moved fruit cups to a deep freezer for 20mins to help speed up cooling process. Food employee said they would move cart near the back next time, and just prop door open slightly to not let all the cold air out.

2-103.11 (M) Person in Charge-Duties - PF Asked employees about employee health policy. Employees did have knowledge on reportable illnesses, signs and symptoms. Employees did not know where the employee heath policy is posted or if it is posted. CDI-Left employee health poster for produce section of the facility.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink. Employee stated they are running low on supplies and took the paper towels to use for other purposes. Keep paper towels at handsink at all times. CDI-paper towels recieved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a large push cart blocking the hand sink and a chemical spray bottle being stored directly in the hand sink. CDI-Both items were moved to different locations. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the display cases holding product above 41F. Product was maintaining at a solid 43F. Must be 41F or below.

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 minor cleaning needed to the floors underneath the 3-compartment sink. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a knife and a scrub brush stored in the hand washing sink. CDI-The two items were removed and placed at the 3-compartment sink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in the produce department. CDI-The meat department had a thin probed thermometer available. The produce department will purchase a new thin probed thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler. Have cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed sleeves of single service items stored on floor of produce room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink. CDI - paper towels provided. Paper towel holder needs to be moved by the handsink.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed a black build up on the gasket of the walk in cooler door. Clean gasket.