FOOD LION #106 PRODUCE

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed cutting boards stored above 3-comp-sink wet stacked. CDI - PIC returned cutting boards to 3-comp-sink to be W/R/S and allow to air dry properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at customer Grab&Go cold holding station portioned cups of watermelon chunks, portioned containers of watermelon spears and cut watermelon above 41F. See Temp Chart. Items were all prepared around 9:30AM today. Items were removed from the cold holding station and moved to WIF to quickly 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 .

4-501.11 Maintain equipment in good repair. Observed three grey bus tubs stored clean above 3-comp-sink with deep grooves, score marks, broken handles and black build up forming. CDI - PIC voluntarily discarded items 4-501.11 Maintain equipment in good repair. Observed WIC door gasket with black build up. Increase frequency of cleaning equipment. PIC will add to cleaning schedule. 4-501.11 Maintain equipment in good repair. Observed inside and around vegetable prep sink starting to rust and show and discoloration. PIC will have sink thoroughly cleaned and serviced.

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 six ceiling cooling units vents with dust and debris build up in need of cleaning. PIC will place word order to have vents cleaned.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two bottles of sanitizer and one bottle of floor cleaner stored on hand washing sink. CDI - PIC moved bottles to storage rack near 3-comp-sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed above 3-comp-sink two grey bus tubs with food build up on the inside. CDI - employee W/R/S and let air dry. 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 .

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed two thermometers unable to be calibrated with EHS thermometer do to malfunctioning thermometer. CDI - PIC will order new thermometers 10 DAY Verification Required. 07/21/24 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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen area. EHS advised PIC to have pest control company to increase frequency of maintenance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk containers and fruit boxes stored on floor in WIC. CDI - employee moved items to shelf.

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 a few rows of clear single-use fruit containers stored face up on prep shelf. CDI - PIC flipped items face down.

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 fruit wrapping machine pad with food built up and torn.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee leave her station and return and then wipe her gloves off with a paper towel and proceed to cut melons. The only handwashing sink in the prep area was filled with flower pots. CDI EHS educated PIC and her instructed employee to wash her hands and change gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 4 flower pots being stored in the handwashing sink. CDI PIC moved pots from sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed water melon on bottom shelf of gran & go case above 41F. CDI PIC voluntarily 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in prep area.

4-501.11 Maintain equipment in good repair. Observed door to WIC not self closing.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed paint peeling in several areas on wall above door to WIC. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melons in grab n go case bottom shelf above 41F. Melons were put in case two days ago. CDI PIC voluntarily discarded and put in a work order. PIC will not use bottom shelf until unit is serviced. 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 .

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed large amount of peeling paint on upper wall above door to WIC.

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 Observed no procedure for vomiting and diarrheal events. EHS provided documents.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed dishes being washed in water that will not reach 110 degree requirement for hand washing dishes. Dishes to be washed in alternate 3 compartment sink that is reaching required temperature and emergency repair personnel in route to repair water heater issues.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water unable to meet 110 degree requirement for manual dish washing . Emergency repair personnel in route to repair hot water issues.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad was torn. Needs to be replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P watermelon, cantaloupe in display, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. Checked the unit and it was 39F.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed sanitizer test strips have been expired. VR

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust build up on fan covers on ceiling. Advised to keep clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed leaves and flower petals in the handwashing sink of the kitchen prep area. Debris was removed during 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 standing water on the floor near the rear kitchen area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing bracelet and wrist watch.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips provided to test veggie wash. CDI company provided.

4-501.11 Maintain equipment in good repair. Observed curtain on walk-in cooler torn and in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food debris; display case.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed water collecting on floor in produce room in front of produce sink.

6-301.14 Post a handwash sign at each handsink. Observed no sign posted at hand washing sinks.

NO POINTS DEDUCTED 3-305.14 Food Preparation - C Observed food prep sink within 12 inches of wash sink (6in) in need of splash partition installed.