FOOD LION #2647 PRODUCE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink blocked by large cart. CDI- Cart removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cut melon holding above 41F in display case. CDI- Items 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Through discussion, employee was unable to name any symptoms or illnesses or show EHS the policy they have in place regarding the employee health policy. When EHS gave PIC updated versions she stated that she remembered reviewing the policy and signing this updated version. Facility does have computer based training, however employee was unaware of policy. CDI: Updated policy provided today. Ensure employee health policy is reviewed regularly with staff so they are aware of symptoms and illnesses they should not come to work with. REPEAT VIOLATION Points not escalated due to employee recognizing and knowing of the policy once it was shown to her. 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 diarrhea clean up policy present in facility. Per AGM of the store, non-food employees are who cleans up vomit and diarrhea incidents and red store does have a policy in place. Ensure all staff members are aware of the policies. CDI: Additional vomit and diarrhea clean up plan provided today. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste within enclosure and around dumpster. Per AGM of the store, there is a large transient population in the area and these folks are often digging through the dumpster for food. EHS suggested having a staff member check on and clean up the area periodically throughout the day to prevent attracting any pests.

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 and areas where splash from food prep and washing has occurred on the walls and ceiling. Ensure more frequent cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- Observed a PIC unable to produce written procedures and policies for employee health that included exclusions and restrictions. -CDI- EHS provided updated copy to PIC via email. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf- Observed hand sink blocked during the inspection with a box of produce, after being directed to keep hand sink accessible hand sink was blocked with crates of food. -CDI- All items were removed from hand sink. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut melon between 54-56F. Per PIC, items were out on speed rack while other items were being prepped. -CDI- PIC placed items back in WIC to cool back down and items were observed at 46-47F by the end of the inspection. -0- 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-service fruit lids with cut melon juice splatter present on them. -CDI- Soiled single service lids were voluntarily discarded by PIC. -0-

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 drinks and cell phones and charger cords present on a prep table. -CDI- Personal items removed. -0.5-

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 facility during inspection. CDI. PIC ordered one.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to have one.

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 empty produce box.

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. Needs to be cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer bag empty at 3 compartment sink. Was unable to connect new bag. PIC changed to chlorine. Washed items from earlier rewashed in chlorine sanitizer. PIC will contact REHS when quat sanititizer bag connection repaired. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-302.15 Wash fruits and vegetables prior to use. Observed cantaloupe being cut prior to washing. Cantaloupe discarded. CDI.

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 facility during inspection. CDI. PIC provided one.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs to have one.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered one.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sink at the back without waste bin. Needs to have a waste bin by hand sink.

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. Needs to be cleaned. REPEAT. ****Improvement from last time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fruits stored with sanitizer line in it. CDI. PIC removed.

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 jewelry while working with food.

4-502.11(A) Maintain utensils in good repair. Observed broken prep sink in the prep area. Needs to be repaired.

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, ceilings and floor in the prep area are WI. Needs to be cleaned. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a dishes and spoons stored directly in hand washing 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 food prep area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon (watermelon, cantaloupe, honeydew) in the grab and go cases holding above 41F. All cases on melons that were not made today were voluntarily discarded. REPEAT. Will be back in to days to check on the unit temperature.

7-201.11 Store toxic materials to avoid contamination. -P. Observed sanitizer stored directly on top of single use dishes. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed Display case unable to hold food at 41F and below. Needs to be repaired.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy. Employees do not know where to find health policy. CDI- EHS left a copy of the health policy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed over 20 cases of melon (watermelon, cantaloupe, honeydew) in the grab and go cases holding above 41F. CDI- All cases on melons that were not made today were voluntarily discarded.

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 melons covered with tight fittings lids while cooling. Observed melons wrapped and placed in the grab and go case before cooling. CDI- All items made today and were cooling were placed in the walk in freezer to rapidly cool. Spoke to manager about cooling methods. After cutting place melons in the walk in cooler with lids open to properly cool to 41F. Check temperature to ensure melons reach 41F before they are placed in the grab and go area.

General Comment: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed flowers stored inside handsink basin and produce bin blocking sink. CDI: flowers removed and bin relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melon inside front of customer display case at 45F. CDI: these Items taken back and were discarded. It was observed that these items were pushed to the front and were not completely under the fan of the cooler. Other cut fruit that was pushed back under the cooler was reading 41F/below.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service containers stored on the floor in department.

General comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving where lettuce is stored in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid and side door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bag and trash outside dumpster and underneath stairs beneath back door of store. Observed flies accumulating around dumpster.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a produce bin lid stored on top of the handsink basin such that it was inaccessib le for use. Moved by EHS. Do not block access to handsinks.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only dial thermometers present. Facility would need a thin probe thermometer for temping sliced watermelon. Thermometers present in the deli acquisitioned for such use. Keep such a thermometer present in the produce area.

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 slight debris accumulation on walls behind fruit/produce boxes in the prep area.

2-401.11 Eating, Drinking, or Using Tobacco - C Store employee food and drinks to prevent contamination. Observed employee personal food stored above produce in produce walk in cooler. CDI- Food moved to bottom shelf below produce.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cutting watermelon while wearing a watch. CDI- Employee corrected, removed watch.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler curtain in disrepair. Remove or replace curtain.