FOOD LION #1365 PRODUCE

5-205.15 Maintain a plumbing system in good repair. Observed hot water leaking at the handwashing sink faucet. Facility is having to turn the hot water off.

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 with boxes. CDI PIC moved boxes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon slices in display case above 41F. CDI PIC stated they were cut today and he put them in the WIC to cool down. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of produce directly on the floor in the prep room. PIC stated that these were not delivered today.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service lids for trays stored on top shelf unprotected. CDI PIC inverted lids

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no food employee in produce with food protection certification.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service items stored outside of their original protective packing lacking other means of protection from contamination. - CDI - PIC inverted single service items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed prep sink where fruit and vegetable was is used with rust accumulating in corners. PIC stated that the wash solution is causing the rust issue. REPEAT. points not escalated due to a difference in nature of the violation from the last inspection.

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 cut melon cold held at 44 degrees F in walk in cooler. Foods in walk in cooler measured 43-44 degrees F. Operator placed work order for unit while on-site. Ambient air temperature of walk in cooler measured 42 degrees F. Long term compliance visit needed to ensure unit maintaining TCS foods at 41 degrees F and below to ensure TCS foods can be cooled and held at required temperature. Facility transferred cooled items and rack of cut melon to deli walk in cooler and facility to use dairy walk in cooler until unit calibrated.

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 lettuce ties located under disposable towel dispenser with possible splash zone from hand washing process. Ties relocated during inspection.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with ambient air temperature of 42 degrees F. Foods in unit were between 43-44 degrees F. Visit to be conducted to ensure calibration of walk in cooler and facility using dairy cooler until unit calibrated.

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 cooling in tightly covered container at 46 degrees F at 11:51 and remained at 46 degrees F at 12:11pm. Cooling parameter showed that method not effective at reaching cooling parameters. CDI, proper cooling methods discussed with PIC.

3-302.15 Washing Fruits and Vegetables - C - Observed strawberries not washed prior to slicing and production.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on walk in cooler fan covers and light covers.

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

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door; replace gasket.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the fan covers in the walk in cooler.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Plastic gray bin blocking access to handsink. CDI - Relocated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from prep room fan guards.

5-205.15 Maintain a plumbing system in good repair. Spray arm dispenses water when sanitizer dispenser is activated. Repair spray arm so it only dispenses water when handle trigger is activated.

6-502.12 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. Clean walls inside walk in cooler.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed handwash sinks without waste bins in produce prep area and in restrooms.