FOOD LION #1057 PRODUCE

4-501.11 Maintain equipment in good repair. Observed sliced fruit grab-and-go case with severe, continuous leak being caught by paper towels that become saturated in less than a few hours. Cooler is holding at proper temp at present. Repair or replace leaking grab-and-go. Ensure cooler maintains TCS fruits at 41F or below. (-0.5) 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed one copper plated scoop with flaking plate metal hanging above 3 comp sink, which is not safe to use. CDI- Scoop removed from service.

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 cellophane wrapping station pad with staining and tears. Replace. (-0.5)

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 water damaged flooring around leaking sliced fruit grab-and-go beginning to bubble and warp. (-0)

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 facility using paper towels under cutting boards. CDI EHS educated PIC and paper towels were removed. 4-501.11 Maintain equipment in good repair. Observed multiple leaks int eh WIC. Food below leaks was moved.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed wall left of the WIC corner joints not properly attached. Also observed wall above door to WIC with peeling paint.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Melons holding above 41F in new grab n go. Unknown amount of time items holding above 41F. All melons 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed container of cut cantaloupe and cut honeydew without a date. CDI: PIC dated item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT 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 walls in need of cleaning. Points not escalated as previous violation was corrected.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility without access to their vomit/diarrhea plan. CDI provided facility with poster and emailed full clean up plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee come in beginning of shift and begin grabbing cart to store produce on floor without washing hands first. CDI hands washed.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that was stored with leftover debris. CDI item cleaned. Repeat.

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 vents in need of cleaning and with dust build up. Repeat.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that was stored with leftover debris. CDI item cleaned. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fruit mix (cantelope, honey dew and watermelon), cantelope and watermelon that was at 44F from the day before in the front case. CDI items 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://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 watermelon that was prepped this morning that was at 44F in front case but logs says product reached 39F. SUggest facility leave containers of fruit portions open while cooling and not to store cooling rack near front door while items are dropping in temperature. CDI items uncovered and placed back in walk in. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer that was o not operable and would not stay on to take temperatures. CDI thermometer discarded. And back up thermometers used. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 vents and vents in walk in in need of cleaning and with dust build up. Repeat.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer that was stored with leftover debris. CDI item cleaned.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors and lids that were not closed. CDI items closed.

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 vents in need of cleaning and with dust build up.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility with outdated policy with the big 5. CDI provided facility updated information. CDI sent policy. Repeat.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in kitchen. CDI paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed cutting boards, ice cream scoop, and knives stored as clean with leftover food debris. CDI items moved to sink for cleaning.

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 containers of cubed watermelon holding in front display case at 42-45F. CDI items moved to back cooler to drop to 41F. 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 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 . Observed sliced mixed fruit with melons in covered containers and did not drop in temperature in 30 minutes. CDI items uncovered and suggest moving racks away from front door and closer to the back to quickly drop food temperatures. Repeat.

4-501.11 Maintain equipment in good repair. Observed chemical vegetable wash dispenser not operable. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster with damaged drain plug.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in bathrooms in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed facility with outdated policy with the big 5. CDI provided facility updated information.

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. Unable to find written procedures. CDI provided country policies until in house policy retrieved

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 wedges prepped today and holding in front display case at 54-43F. CDi items pulled back to walk in for cooling.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed an unlabeled bottle of sanitizer. CDI bottle labeled.

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 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 . Observed sliced melons in stacked covered containers only move 1 degree in 45 minutes. CDI items unstacked and moved from front door and placed in front of fan vents to better air circulation.

4-501.11 Maintain equipment in good repair. Observed chemical vegetable wash dispenser not operable.

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 vents in department covered with dust and in need of cleaning.

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 employee phone and bottled water next to bowls of melons that were cute for service

2-301.14 Wash hands after activities that contaminate them. -P. Observed employee touch face and mask and return to pruning greens. CDI had employee wash hands and wash produce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black pans, and gray large produce containers stored as clean and soiled with food debris. CDI items moved to sink for cleaning.

7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria - P. Observed chemical vegetable wash that uses hypochlorous acid reading at 200ppm. Bottle from manufacturer states concentration should be at 30-60ppm. Had facility dilute mixture and told them to check solution regulatory. PIC put in a service order to have dispenser repaired. Verification required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed broken paper towel dispenser not dispensing paper towels at handsink. CDI - PIC placed box of paper towels at handsink. -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 more than 4 hours passed and cut melons were 44-47F. CDI - PIC voluntarily discarded. -0-

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 in customer case at 44-47F cooling from 6AM.CDI - PIC voluntarily discarded. -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at back of toilet in largest women's restroom stall. -0-

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 melons cooling in customer case in closed containers from this morning around 9AM. Per pIC, procedure is to cool in walk in prior to stocking shelves. CDI - PIC placed in walk in to cool. -.5-

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored on a cart with open fresh greens. CDI item relocated.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C Observed ventilation in prep and walk in unit that is in need of cleaning. Repeat.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink. CDI action ceased.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee fill cup at handsink. CDI moved from handsink. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed spoons, strainers, and potato slicer soiled with debris. CDI items moved to sink for cleaning.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation fans in walk in and prep area covered in dust and creating dust particles on the ceiling. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink that was blocked by boxes and pallets. CDI items moved.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed fans in walk in and in prep area that was covered with dust. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons in display case with temperatures reading at 47 degrees. CDI- PIC instructed employees to remove cut melons from the display case and move to the back walk in cooler for cooling.

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 covered in walk in cooler covered while being cooled. Melons in displays case were also placed on he floor before reaching a temperature of 45F or below. CDI- Explained proper cooling methods and melons were uncovered in walk in coolor.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials Observed build up of dust on fans. Cleaning needed.

5-202.12 Provide at least 100F water at handsinks. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no water on at the handsink today and observed no papertowels at the handsink. Staff were using the prep sink to wash hands. Produce dept. voluntarily stopped operations that require handwashing until it is repaired. Call EHS once repaired.

4-501.11 Maintain equipment in good repair. Walk in cooler door has loose metal on the door that is not easy to clean due to a gap.

5-205.15 Maintain a plumbing system in good repair. Observed a handsink thats water will not shut off without turning the knobs on the wall- repaired during inspection. Observed the handsink drain pipe and a pipe at the 3 comp. sink leaking.

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 build up on floors in the cutting room near walls and under metal racks.

Observed a leaking walk in cooler compressor. Observed a loose diamond plate on the walk in cooler door- close gap. 4-501.11 Maintain equipment in good repair.

Observed build up on piping in the walk in cooler and on shelving above prep sink. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a leaking handsink, 3 comp sink, and veggie wash system. 5-205.15 Maintain a plumbing system in good repair.

Observed build up on the floor. Observed a gap between the floor and wall where caulk or baseboard has come up. 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 the handwash sink blocked in the produce room. Cart moved to allow access to sink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed spray bottle of quat sanitizer at 50ppm. Refilled to correct. Maintain bottles at 200-400ppm. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P

-Observed lettuce stored under leak in the walk in cooler- lettuce moved and will be washed before sale. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

Observed the walk in cooler leaking at the compressor today. 4-501.11 Maintain equipment in good repair.

Observed leaks at the handwash sink and at the hose spray system. 5-205.15 Maintain a plumbing system in good repair.

Observed food on the ground around the dumpster today. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

Observed two endcaps missing from lights in the produce room. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.