FOOD LION #207 PRODUCE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility PIC unable to find vomit and diarrhea clean up procedures on site. CDI: EHS provided and updated policy

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of cut watermelon in grab and go case holding at 42-43F. CDI: Watermelon voluntarily discarded. Case appears to be functioning correctly on one side where other items stored. Side with watermelon out of temp was reading on the thermometer at 24F however air temp was 43F. VERIFICATION REQUIRED within 3 days on or before 10/23 to ensure case is functioning properly. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed automatic fan over doorway not turning on when back door opens to dumpster area.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed the vegetable wash chemical dispensing above allowed limit of 50ppm per manufacturer instructions. EHS noted that the valve to direct water through the dispenser was not functioning correctly as water wash roll coming out of spigot. Ensure the solution is diluted as required when used. CDI: Facility will run the water and the dispenser at the same time and verify concentration with test strips prior to washing fruits and vegetables.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler split. Replace gasket to be smooth and easily cleanable. Observed 2-comp produce washing sink with rust build up particularly on left side. 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 cardboard used to line shelf above prep area so that cups for fruit and parfaits do not fall through shelf. CDI: Cardboard removed and washable tray used instead.

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 walk in cooler gasket with build up and debris. Ensure more frequent cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door of left side dumpster open. CDI: Door closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in left side dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cantaloupe and watermelon, mixed melon spears, all temping above 41F in customer grab & go. CDI- PIC voluntarily discarded item. Looking into contacting maintenance to assess unit. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon being held above 41F in customer self-service case. Product prepared 08/08/23 and 08/09/23. CDI: PIC placed work order and voluntarily discarded product.

4-501.11 Maintain equipment in good repair. Observed customer self-service case unable to maintain TCS foods at or below 41F. See violation #22 and temp chart for details. PIC placed work order during inspection.

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 thin probe thermometer stored in drawer without covering or protection from contamination. CDI - PIC provided alternative thin probe thermometer for use in establishment. -0 points-

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 covered and tightly wrapped containers of cut watermelon and cantaloupe cooling in walk in cooler. CDI - Covers were removed to allow cold air to circulate in and around food product. -0.5 points- 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 .

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

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed the veggie wash more than the concentration as stated per manufacturers instructions, more than 100 ppm. CDI - food handler drained the wash and refilled, concentration at the acceptable strength between 30-60 ppm.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on the speed rack scratched and scored. Replace or resurface.

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 condenser fan covers accumulating dust in the prep area. Observed debris accumulating along base coving and under shelving and sinks. Clean and maintain.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf During the inspection when EHS asked on how food contact surfaces were properly cleaned and sanitized. The food handler stated that the disinfectant was used. Through further discussion there was some confusion on sanitizer and disinfectant. CDI - Discussion with the PIC on more education is needed to the food handler on which chemicals are used for food contact versus non-food contact surfaces. Provide PIC the NC food code changes and guidance via email.

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 self service cases in need of cleaning, observed residue accumulating on the honeycomb portions of the produce cases. Clean and maintain.

4-602.13 Nonfood Contact Surfaces - C Observed dust build up on the fans and walk in cooler ceiling. Observed gaskets on walk in cooler door accumulating black residue. Clean and maintain.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed fruit/veg wash at 100PPM concentration. The manufactudre recommends 25-50PPM for a safe level. CDI-PIC diluted with water and will call the company to come fix the strength. PIC did not sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plastic cups and containers of melon double and triple stacked. 6 items that were found above 41F when they wre double stacked. CDI-PIC voluntarily discarded and unstacked items made today. PIC will call maintenance person to come repair. REPEAT VIOLATION. VR REQUIRED 1/25/2019.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 500PPM. CDI-PIC diluted with water and will call ecolab to come change strength. VR REQUIRED 1/25/2019.

5-205.15 Maintain a plumbing system in good repair. Observed two small pipes near the prep sink leaking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut melon in walk in cooler measuring 41.7F, rounded to 42F. Observed cut melon in individual cups on top shelf of display case measuring 47F. CDI - reminded PIC to monitor walk in cooler food temps, had PIC move cups to walk in cooler to rapidly rechill.

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 fruit while wearing both a wristwatch and a bracelet. Informed her of rule, jewelry removed.

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 some wear on the concrete floor near the double doors leading to retail store.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic tags stored in handsink. CDI-removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on fan covers.

4-502.11(A) Maintain utensils in good repair. Observed melon scoops flaking and peeling metal outer coating. Utensils discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on fan covers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on fan covers.

4-501.11 Maintain equipment in good repair. Observed sanitizer compartment slowly draining after sink was filled. Repair drain stop.

4-501.116 Warewashing Equipment, Determining Chemical Sanitizer Concentration - PF Observed sanitizer compartment being filled with hot water. As per manufacturers instructions use lukewarm water. Sanitizer does not test accurately when hot water is used. CDI cold water samitizer added.

4-602.13 Nonfood Contact Surfaces - C Observed build up on drain ppipes under 3 compartment sink.