FOOD LION #1262 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in grab n go case holding above 41F during inspection. All ambient temperatures in unit except for bottom air curtain compliant. See temperature chart. REHS and PIC discussed the possibility of unit being in defrost. CDI - All items removed and voluntarily discarded. Maintenance contacted during inspection. Repeat. 3 pts. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at three compartment sink dispensing over approved limit. CDI - Facility to dilute and test sanitizer until repair. Maintenance contacted during inspection. 0 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probed thermometer on site in disrepair and unable to turn on during inspection. CDI - Thermometer acquired from meat department. Repeat. 0.5 pts.

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 package of single use containers being stored directly on floor during inspection. Ensure all single use containers are stored at least 6 inches off the ground at all times. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed drain pipes for prep sink disconnected, allowing grey water to flow onto floor instead of into drain during inspection. Repair necessary. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various containers of cut melon holding above 41F during inspection. See temperature chart. All out of temperature items were stocked towards the front of the unit. CDI - All out of temperature items and all TCS items stocked towards the front of the unit voluntarily discarded. 1.5 pts. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probed thermometer on site out of order. CDI - Batteries replaced. Thermometer observed to be properly calibrated. 0 pts.

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 produce washing chemical actively being used test at 0ppm. The label of the washing solution said to test between 30-60ppm -CDI- PIC replaced the empty chemical bottle with new produce washing solution. The new solution tested at 30ppm. (0.5 pts)

4-502.11(A) Maintain utensils in good repair. Observed a knife being stored as clean with heavy chipping in the blade. -CDI- PIC safely discarded the damaged knife. (0 pts)

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 use bags for produce stored directly on the floor.

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 wrapping station with heavy debris and residue on station plate, and shelving through out with light debris. Clean with more frequency. Repeat.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter outside the dumpster on ground of the enclosure. Clean with more frequency. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster.

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 debris build up along the edges of the floor throughout prep area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal plan. CDI EHS provided poster for PIC to post. -.5 points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed food debris on shelving of grab n go area. EHS recommends increase frequency of cleaning. -.5 points

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in prep area with paper towel dispenser inoperable and no alternate paper towels available. CDI: PIC restocked hand sink with paper towels. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 2 containers of cut honeydew and 2 containers of cut watermelon being held in grab and go cooler above 41F. See temp chart. CDI: PIC voluntarily discarded containers.

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 2 boxes of single use to go containers being stored on floor in prep area. CDI: PIC moved boxes to counter. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee back pack being stored on prep counter amongst unpackaged single use articles. CDI: PIC relocated employee back pack.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed produce department hand washing station without paper towels at start of inspection. CDI - Paper towel was replaced from readily available supply.

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 four (4) food items in total (one sliced quarter of watermelon on the WIC speedrack, and two trays of watermelon wedges and a watermelon quarter in the grab n go cooler) above 41F. Labeling indicated that these items had been placed within cold holding equipment more than 4 hours prior to time of inspection. (9:27 a.m.) Ambient temperatures of both cold holding areas were observed as being below 41F. CDI - Out of temperature foods were voluntarily disposed of by PIC. For more information, please visit: http://meck.co/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 .

3-501.15 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 approximately ten (10) containers of cut melon and watermelon chunks on speed rack in WIC, dated for the day of the inspection, at above 41F. Approximately 3.5 hours had elapsed since preparation, according to package labeling. Items were observed cooling while covered. CDI - Items were rotated to walk in freezer with lids removed to improve cooling rate. Food items were observed as being below 41F prior to 4 hours passing. EHS provided establishment with ambient TCS food cooling chart. 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 .

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 one box of single service plastic lids stored directly on the floor of produce pre room. CDI - Box was elevated to prevent potential contamination. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service articles (plastic tray lids and single service styrofoam trays) on prep table with exposed food contact surfaces. CDI - Packages were reoriented to prevent potential contamination. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two stacks of single service clam shell packaging stored on prep table with exposed food contact surfaces. CDI - Packages were reoriented to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not self-latching. Repair so cooler is able to self-close, self-latch. REPEAT

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 ceiling tiles in good repair; however approximately 3 ceiling tiles in produce prep area are not seated properly. Install ceiling tiles to close gaps in ceiling surface.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not self-latching. Repair so cooler is able to self-close, self-latch. - 0 -

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 3 missing ceiling tiles throughout produce prep section. Replace as needed. - 0.5 -

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer in the 3-comp sink to have a concentration of 0ppm. CDI-sanitizer was discarded

5-501.113 Covering Receptacles - C Observed top lid of outside receptacle to be open. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed litter on the ground around the trash receptacle. Keep the enclosure area free of unnecessary items.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. VR.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No Quat strips on site. CDI- Provided.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal hat stored in box of packaged food. CDI- removed.

6-301.14 Handwashing Signage - C Hand washing signage was missing at produce market hand washing sink. 0 points 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at hand washing sink in produce market prep area. CDI-Store manager installed paper towels at hand sink during the inspection. -1 point.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged walk in freezer panel along the wall area. All equipment is to be in good repair and easily cleanable. 0 points.

5-501.113 Covering Receptacles - C Observed dumpster doors wit lids opened. Ensure that all dumpster doors and lids are closed. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed bags of trash on enclosure of dumpster. Better maintain dumpster' s enclosure. -.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced watermelons stored in the cold hold display area were cold holding above 45 degrees. CDI- PIC discarded all sliced watermelons that were showing above 45 degrees in temperature.

7-204.11 Sanitizers, Criteria-Chemicals - P Bottle of sanitizer was registering below 200 PPM. Ensure that all quat sanitizer is 200-400 ppm for adequacy.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove dust buildup from the exterior of the walk in cooler fans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons in open air cooler set at an ambient air temperature of 50F. CDI - PIC called repair tech to service cooler. -0-

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 freshly sliced watermelons cooling in open air display case set to an ambient air temperature of 50F. CDI - Repair tech called to repair the unit and PIC advised to cool cut melons in walk in cooler prior to placing in display cases. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing wrist band at the beginning of the inspection. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed produce bags stored directly on the floor in the cold room. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at pre-rinse hose at 2-comp sink and detached drain that leads effluent flow to floor drain. -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed potted plant in hand sink and towel dispenser not operational. CDI- plant removed and box towels stocked

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin diameter probe provided in produce dept. VR