FOOD LION #276 PRODUCE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melons on speed cart in walk-in cooler measured 41-45F. Employee had door propped open during inspection. TCS foods in cold holding shall measure 41F or less. CDI - Door to walk-in cooler closed and cart was moved to back of walk-in cooler. 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 .

5-205.15 Maintain a plumbing system in good repair. Leak under prep sink. Repair leak. 0 pts.

TCS foods shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature. P Observed watermelon cooling at a rate of 0. CDI- Watermelon pulled for discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe, honeydew and watermelon in grab and go cases holding above 41F. CDI- Fruit pulled and discarded. 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 .

4-501.11 Maintain equipment in good repair. Rolling cart in produce department is severely rusted and needs to be replaced. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut watermelon, honey dew and cantaloupe measured 45-47F on speed rack in walk-in cooler. Melons were stored directly beside door and door had been propped open for 30 minutes while staff were moving items out of cooler. Also, cut watermelon in retail cooler measured 45-50F. Cut cantaloupe and cut honey dew also measured 45-47F in customer retail cooler. Both cooler air temperatures were below 41F. CDI - Cut watermelon from this morning was discarded as it had been over 4 hours. All other melons were cut in the last 3 hours, so they were moved to back of walk-in cooler and staff closed the door. 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 .

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 wrist watch while working with food. CDI. Employee removed.

5-205.15 Maintain a plumbing system in good repair. Observed broken drain covers in the food prep area. Needs to be 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 in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed stacks of mixed fruits, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed watermelon, mountain dew and cantelope cold holding above 41F in the display grab and go cooler. CDI-PIC voluntarily discarded items. Observed the ambient temperature at 38F. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed watermelon (46F) and cantelope (44F) holding above 41F in the display grab and go cooler. CDI-PIC voluntarily discarded items. Observed the ambient temperature at 46F. PIC stated, the cooler could be in defrost mode. By the end of Inspection, Ambient temperature read 29F. ***No Signature Due to Covid-19**

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed the sanitizer at the 3 comp sink reading 0ppm. CDI-Quat Sanitizer replaced to 400ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of metal bowls on the dish rack above the 3 compartment sink.

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 watermelon cooling in the display cooler. CDI - explained to cool the watermelon to at least 41F before placing it on the display cooler for sale. Items were taken back to the walk in cooler to cool; see temperature chart.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no test strips in the department. CDI - another department had an extra pack and provided it to produce.

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

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 mold growth on wall at 3 compartment sink. 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 baseboards coming loose from wall under 3 compartment sink.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed produce department not yet equipped with thin diameter probe. CDI- pulled from safe