FOOD LION #1490 PRODUCE

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 100+ ppm chlorine vegetable wash. Instructions say to keep between 30-60ppm. CDI - Vegetable wash was diluted to the appropriate concentration. Manager put in a work order to have the dispenser serviced.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3-compartment sink separating from the wall.

REPEAT 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed a spray hose hanging well below the flood rim. CDI - Hose was hung up on a hook. Improvements on plumbing from previous inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee cutting fruit with a long beard and no restraint.

REPEAT 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3-compartment sink separating from the wall.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a water hose being cut off by a spray nozzle with an ASSE-1001 backflow prevention device that is not rated for continuous pressure. CDI - Water was turned off at the faucet. Observed a spray hose hanging well below the flood rim. CDI - Hose was hung up on a hook.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee eating fruit from the fruit cups being prepared.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee eat fruit out of a tray being prepared and continue to touch fruit without discarding gloves. CDI - EHS corrected the employee, food was discarded and gloves were changed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees handling fruit while wearing watches and bracelets.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed the 3-compartment sink separating from the wall.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon and cantaloupe being held above 41F in customer self-service case. Product prepared between 9am-10am. Ambient temperature of unit 36F.CDI: PIC moved product to walk-in cooler for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon, cantaloupe, and honeydew being held above 41F on sales floor. Product prepared 07.24.23. Product possibly stacked too deep on shelf causing limited air flow. CDI: PIC voluntarily discarded product.

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 melons cooling in covered plastic containers in walk-in cooler. Product prepared @11:30am. CDI: PIC vented product for rapid cooling (<41F).

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 dunnage racks in need of cleaning

6-501.12 Floors & walls shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed for flooring and walls in walk-in 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed flooring in need of resurfacing in cutting area near floor drains

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety 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 . Observed employee sanitizing cutting boards and food prep surfaces in produce department with a bottle of glass cleaner. Employee stated he sometimes uses the disinfectant spray for these surfaces. CDI- EHS spoke with PIC and employee about proper sanitization, discussed wash/rinse/sanitize process and sanitizing using a food grade sanitizer at the proper concentration. Surfaces properly re-cleaned during inspection.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in produce prep room with deep grooves/staining, no longer smooth and easily cleanable.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay set up in produce department, registering at concentrations exceeding 500ppm. EHS found that the sanitizer solution was made with hot water, not as per manufacturers instructions (test strips state solution should be between 65F-75F). CDI- water added to solution to dilute to proper concentration. Facility will dilute with water until valves are adjusted.

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 with wristwatch on.

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 gasket on walk in cooler in produce department with black buildup, in need of cleaning. REPEAT. Note: Points not escalated due to different area needing cleaning.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Employee Health Policy does not include Salmonella nontyphoidal. CDI - Educated and provided the PIC an updated Employee Health acknowledgment form to properly inform food employees.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed honeydew, watermelon, and cantaloupe in WIC at 44F. Other cut fruit stored towards back of WIC on speed rack at 41F. CDI: product voluntarily discarded.

REPEAT VIOLATION: 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 honeydew, cantaloupe, and watermelon inside WIC that were prepared yesterday without proper date marks. CDI: products properly discarded.

REPEAT VIOLATION: 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 inside produce prep room. Observed build-up on wet wall at produce customer display cares.

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

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 watermelon and honeydew cold holding in WI without date marks. CDI. PIC voluntarily discarded.

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.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use items stored directly below chemicals in the prep area. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from water hose in the prep area. Needs to be repaired.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (Observed display shelves having bio-film collecting on the shelf catch plates) located at Leeks, Cabbage and Chard; in need of cleaning.

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 vents inside prep room in need of cleaning).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in walk in cooler intermingled with facility food. Keep in an area away from facility food/clean equipment. CDI. Employee moved drink.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. COMMENT: Observed missing drain plug on back dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon holding in cooler above 45F. Melon was put out yesterday and could not determine how long it was out of temperature. Ambient air digital readout was 40F. EHS suggested putting a separate air thermometer where melons are stored. CDI-voluntarily discarded and unit will not be used until repaired.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed a bottle of quat sanitizer registering 0ppm on test strip. CDI-refilled to correct concentration.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed a mum plant stored in the 2 comp prep sink and produce being washed in the 3 comp sink. Ensure both sinks are cleaned and sanitized after washing produce in the 3 comp sink before and after washing utensils. CDI by removing mum plant from 2 comp sink and cleaning sink.

4-602.13 Nonfood Contact Surfaces - C Observed drain pipes under 3 comp with some build up present.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Organize, and remove unnecessary such as sign stands and clear off work surfaces so cutting and wrapping melons may be done.