FOOD LION #617 PRODUCE

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 several small holes in wall to the right of the 3-comp sink. Observed metal plating at bottom left of WIC door jamb peeling back. Repair or replace damaged walls and plating.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer in three compartment sink with a quat sanitizer concnetration of 0ppm. Quat sanitizer mixing valve was not operating properly and could not be corrected during inspection. CDI - Department will hand mix quat sanitizer at three compartment sink until repairs are made. PIC was instructed on proper quat sanitizer test strip usage. -1.5 points- 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

4-501.11 Maintain equipment in good repair. Observed sanitizer mixing valve unable to dispense sanitizer into three compartment sink. PIC has placed a work order for repair. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag stored on top of box of produce in walk in cooler. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by multiple trash cans. EHS had to use different handsink. CDI- PIC had receptacles moved to unblock sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink being used to store equipment. CDI- PIC removed items from sink.

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 3 containers of cut watermelon temping at 43F after being cooled in WIC overnight. CDI- PIC voluntarily discarded items. *REPEAT* For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed package of sliced watermelon stored in grab n go without date. CDI- PIC marked date item was prepped and packaged. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed one pack of diced watermelon use by date labeled 2/26. CDI- PIC voluntarily discarded item. EHS observed that items were in the process of being removed from shelves by staff throughout establishment. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 prepped and cooled overnight not make it through parameters. CDI- EHS educated PIC and employee on more effective cooling methods to use, see item #20. *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 .

4-601.11(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 shelving of grab n go with liquid residue accumulation.

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 - Cut Watermelon above 41F cooling in WIC unable to reach proper parameters. *CDI - PIC moved items into deli freezer to speed up cooling process. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut cantaloupe in WIC and Watermelon at Grab N Go above 41F. *CDI - PIC voluntarily discarded items. 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 - Cut Wateremlon above 41F cooling in WIC unable to reach proper cooling parameters. *CDI - PIC moved items to Deli WIF to speed up the cooling process. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Expired test strips for testing sanitizer concentration at 3-Compartment sink. Verification visit will be conducted within 10 days to ensure compliance with violation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection. For more information on becoming a certified food protection manager 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 on surfaces with build up and also by employee stuffs. CDI. PIC removed. Repeat

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 splashes on single use dishes and also stored on surfaces with build up. CDI. PIC voluntarily discarded.

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 corrosion on the prep sink at the back. Needs to be cleaned or replaced.

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 and floors in the prep area. Needs to be cleaned.

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. CDI PIC moved boxes 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink. CDI PIC provided paper towels

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray can of Microban on cart above produce. CDI PIC removed Microban from produce cart.

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 boxes of single-service items on the floor and observed single-service containers stored on top shelf with food contact surface facing up. CDI PIC had boxes put away and turned single-service containers upside down.

5-205.15 Maintain a plumbing system in good repair. Observed hose nozzle for the floor cleaning, leaking when hose was turned off causing water build-up on the floor. PIC said they already have a work order in for this.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed strawberries over RTE bottled drinks in the WIC. CDI-food employee changed storage order

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed veg wash reading 200PPM and it is supposed to read 30-60PPM. CDI-PIC will dilute and called them while EHS was onsite. EHS will check on visit.

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

4-101.14 Copper Use Limitation - P Observed a melon baller made of copper Food code states copper and copper alloys may not be used in foods that have a PH below 6, fruit juice etc. Since this item is being used for melons/fruit juice it needs to be replaced with the correct metal. VR REQUIRED 8/1/2021.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at all sinks in the food prep area. CDI. PIC placed some there. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelon in RI and WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

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

4-501.11 Maintain equipment in good repair. Observed torn walk-in cooler gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan covers throughout department including inside walk-in cooler.

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 paint chipping/wall damage behind the storage areas of the produce prep stations.

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 a watch

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some mold build up on a few ceiling light fixtures in produce walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner stored above single service styrofoam containers on storage rack. CDI- Glass cleaner moved to chemical storage area.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on outside dumpster. 5-501.115 Maintain dumpster areas clean. Observed garbage and litter around dumpster area needing cleaning.

5-205.11 Maintain access to handsinks. Observed hand washing sinks blocked by pallets of produce. CDI pallets moved.

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 cleaning issues to PHYSICAL FACILITIES. (Observed flooring in walk-in cooler)