FOOD LION #455 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all cut items in the WI at temperatures above 41F. CDI. PIC voluntarily discarded. Unit temperatures was 38F. 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed no hot water at 3 comp sink. EHS will be back to check on water temperature.

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 standing water on the floors.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy and education provided on the differences and changes from the old one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 directly on surfaces with build up.

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 missing single tiles in the ceiling. PIC indicated that repairs are going on and the ceilings will be covered when repairs are completed.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed one of the two dumpster lids damaged and concaving in. EHS advised PIC to contact waste company to have the lid repaired or replaced, so that it is tightly fitting.

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 litter throughout the floor in the WIC. Keep floors clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception of (1) cantaloupe cup and (1) watermelon slices cold holding 43-44 degrees F at grab & go case. CDI - Products voluntarily discarded by PIC. -0- 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.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed facility with only chlorine test strips; no test kit available to verify quaternary sanitizer concentration. CDI - PIC procured functional qt test strips from managers office towards end of inspection. -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 debris and water pooling on flooring inside of the produce walk-in cooler. Keep clean. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small strainer, vegetable peelers, and other utensils stored clean with food debris or on food contact surfaces. -CDI-Items were relocated to 3 compartment sink to be cleaned. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 several packages of cut cantaloupe and cut honeydew melon cooling in the customer grab and go cooler at 45F and not meeting the cooling rate. Various melon were cut and placed in grab and go section at 10am and EHS observed melon at 3:30pm still in the process of cooling. CDI- All items were voluntarily 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 all cut cantaloupe and various honeydew melon cooling while stacked and tightly packed in customer grab and go cooler with tight covered lids. CDI Items did not meet cooling rate and were discarded. -REPEAT 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

4-101.19/4-202.16 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 rusted knife sharpener, small strainer, and 2 vegetable peelers. Also observed single service fruit and vegetable trays, bowls, and cups stored on top of a flat card board box used as a mat. Dispose of cardboard mat.

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 three (3) cups of cut cantaloupe and one (1) cup of cut honeydew Mellon cooling in customer grab and go coolers with tight fitting lids. Items still had an hour left to completely cool. CDI-PIC placed items back in walk in coolers to continue cooling and removed lids for rapid 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

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility without thin probe thermometer. VR required within 10 days.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed facility have a spray nozzle attached to a hose and water left on, facility does not have a back flow prevention device rated for continuous pressure. CDI: PIC turned water off and drained water out of the hose.

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 wall above prep table damaged in a couple areas. Repair.

4-501.11 Maintain equipment in good repair. Observed loose stopper handle at wash vat of 3 compartment sink and using bus tub to hold up handle. Repair.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Cut melon reported cut over 4 hours earlier observed cooling over 41F in grab and go. CDI. Melon discarded voluntarily by PIC.

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 Watermelon observed cooling in tightly closed containers in grab and go case. CDI. Education provided about cooling methods.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster observed with lid open.

4-502.11(A) Maintain utensils in good repair. Observed rust buildup on blades of knives stored in wall storage unit as clean. -1-

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace damaged seal pad.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed dead batteries to the paper towel dispenser. There were no other paper towels available. CDI-The manager opened the dispenser to allow for access to paper towels. New batteries will be added to ensure the dispenser is properly working.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food product on the wall holding above 41F. The manager has put in an emergency work order to have the unit repaired. *Zero points taken today due to this being the first inspection under the new cold holding rule of 41F or below. However points will be taken if cold holding is above 41F during the next inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut watermelon holding above 45F in island display case. CDI - Out of temp melon discarded. Facility must discontinue display of melon in this case until a refrigeration tech can adjust. Cold air flowing from inside vents ranged from 40F to 48F compared to other cases where cold air coming from vents ranged from 34F to 37F. VR - Will return within 10 days to verify correction.

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 damage to the wall behind the 3 compartment sink. Facility tried to repair this by bolting plastic sheeting to the wall. However, the plastic sheeting is now allowing water to saturate the wall underneath. No point elevation because facility is actively working towards fixing this issue.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat being stored on top of produce boxes in the produce prep. room.

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 peeling paint/damage to the wall behind the 3 compartment sink and at on the wall behind the 2 compartment prep. sink. Minor improvements made since last inspection.

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 damage to the wall at the 3 compartment sink. Observed missing tiles in the men's restroom underneath the handsink.