FOOD LION #1584 PRODUCE

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in Tupperware and employee drink stored over patron food for sale in produce WIC. Ensure that facility has a designated area for employee food and drink that is below, separate, and apart from food for sale.

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 recently prepared cut fruit inefficiently cooling > 30 minutes due to being covered in sealed plastic packaging. See temperature chart. CDI - Food handler instructed to leave products uncovered to allow for proper air flow. -0.5- 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.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf. 4-502.11(B) Provide accurately calibrated thermometers. - Pf. Food employee present stated that they use a dial thermometer to temp cut fruits. A thin probe thermometer was accessible, however, the device was discovered to be non functional. CDI - New operable thin probe thermometer was found and verified by EHS. -0- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI.

3-302.15 Wash fruits and vegetables prior to use. Observed food handler cutting cantaloupe with intact sticker on skin. CDI - Food handler coached on removing stickers as part of proper washing procedures. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelons holding above 41F in the grab and go case. CDI- All watermelons discarded not within time/ temp parameters were. Watermelons made this morning and within time/ temp parameters were cooled in the walk in. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 2 strainers, bowl and cutting boards stored on clean side of 3-compartment sink drainboard had visible vegetable debris on them and were stored as clean. Clean utensils and food-contact equipment to sight and touch. CDI - Items put in 3-compartment sink to be re-washed. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Clean bus tubs observed on the floor. Store clean utensils at least 6 inches off the floor. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coat observed on shelf touching against produce bags. Store employee personal items away from clean utensils, food, and single-use/single-service articles.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster does not have lid. Establishment ordered this dumpster to deal with discarding large amount of food from night store lost power during storm. 0 pts.

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 employee drinks through out food prep area. Needs to be removed.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed no paper towel at hand sink during inspection. CDI. PIC replaced.

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

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 no date marks on food stuffs in the facility. CDI. PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. CDI. PIC ordered. One.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without hair covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored through out the facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut watermelon, cantaloupe, and honeydew observed above 41F in grab and go case. CDI. All foods mentioned reported to be in the case since early this morning (>4 hours) and was voluntarily discarded. A work order has been placed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employee observed returning to food area and washed hands but did not use a barrier to turn faucet handles off. CDI. Employee rewashed hands properly.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad for wrapping observed torn.

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 the fans in the walk in cooler; clean fans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut water melon in sales case elevated above load capacity and holding at above 45F. CDI - Watermelon relocated to walk in cooler for rapid cool down; equipment used to elevate product removed so cold air can properly flow around product in sales case.

4-601.11(A) Equipment food contact surfaces and clean utensils shall be clean to sight and touch. -Pf Observed small peelers stored a clean with slight food debris. CDI- removed to re-clean.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility not to have a thin diameter probe at time of inspection. CDI- provided