FOOD LION #111 PRODUCE

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large box stored directly on the handsink, blocking the accessibility of the one handsink in the produce room. CDI: Food employee removed the box to allow easy access.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health employee health policy in the facility during inspection. CDI. PIC was provided a new copy and education provided on the changes. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan in the facility during inspection. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large box of unwashed strawberries that were stored directly on the handsink, blocking the accessibility of the one handsink in the produce room. CDI: Food employee removed the box to allow easy access.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife stored in the clean knife box with visible food debris on the blade of the knife. CDI: PIC removed the knife and placed in the dish area to be properly washed, rinsed, and sanitized. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray bottle of sanitizer stored directly on the food prep table, next to where a food employee was engaging in food prep. CDI: Food employee removed the sanitizer bottle to prevent contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed the dumpster missing a drain plug. EHS advised PIC to contact the waste company to obtain a new drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods cold holding > 41 degrees at grab & go case since previous day, according to associate present. Refer to temperature observation chart. CDI - Items removed to be voluntarily discarded. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 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 several containers of cut fruit platters cooling densely packaged on speed rack with a 0 degree change between 9:10-9:40 AM inside of the walk-in cooler. EHS found staff non-compliant with cooling logs when provided inconsistent cooling logs. CDI - Associated relocted TCS products in coolest area of the walk in cooler. -1- ***Risk control plan will be implemented for proper cooling methods. 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.

4-903.11(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 single service hinged containers and trays stored facing upwards on shelving units. -0-

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 general cleaning needed on walls adjacent to prep table. Keep clean. -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 several cut watermelon cups, cut watermelon chunks, cut watermelon spears, and cups of cut honeydew melon cooling while covered and stacked in the customer grab and go cooler. Items have been cooling since 9:45am. CDI-PIC relocated all items into the walk in cooler and unstacked items to allow for rapid cooling. -REPEAT- another repeat could warrant risk control plan for proper cooling methods. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler door is split.

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 fan covers in walk in cooler with dust build up. -REPEAT

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 melons cut at 840am still above 41F during inspection. CDI: Melons voluntarily discarded. Observed melons cut at 1040am still above 41F and cooling in display case. CDI: Melons were moved to the walk in cooler, and containers opened to properly cool to 41F within remaining time. 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://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 cut melons cooling while tightly covered in the walk in cooler and some in the display case in the product department. Those in the walk in cooler past 4 hours were voluntarily discarded. Other melons were opened to allow for cooling. REPEAT VIOLATION Facility was given a cooling log today and a long term compliance visit will be made to ensure proper cooling of melons is conducted. Facility has appropriate cutting and cooling procedure however the methods for cooling after cutting are not currently working. Leave product open once cut to allow to properly cool. Utilize speed racks and sheet pans or other shelving as necessary to ensure product cools to 41F within 4 hours. Ensure Walk in cooler door remains closed between use to ensure items cool properly. Future violations may result in a risk control plan and or permit action. 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 .

4-903.11(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 several boxes of gloves and “wypall” towels stored on floor. Provide additional shelving to store single service items.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler door is split.

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 fan covers in walk in cooler with dust build up.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug cracked in dumpster. Call waste management company to have plug replaced. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open. CDI: Lid closed

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 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 . Observed numerous ( more than twenty (20)) TCS food servings (cut melon slice trays, cut cantaloupe cups, melon halves, etc.) rotated to WIC to cool with lids, plastic wraps, and covers affixed. Similarly, cut three (3) cut watermelon portions and one (1) green melon bowl were observed as cooling from prep in grab n go cooler. Items observed cooling under these conditions were seen as cooling at insufficient rates. When opened and ventilated, items in WIC and grab n go were observed as cooling at improved rates. CDI - EHS discussed the cooling of prepared, TCS foods such as cut melon with PIC and produce manager. Melon bowl and watermelon trays were rotated to WIC with lids off for additional corrective cooling. Items in WIC were ventilated to improve cooling rate. EHS provided process chart for the cooling of prepared TCS foods. REPEAT. Note: Establishment has been observed with cooling method violations in three consecutive unannounced inspections. Continued observation of cooling or cooling method violations in future may result in a Risk Control Plan.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately five (5) boxes formerly used to hold produce stored adjacent to outdoor cardboard recycling bin. Dispose of items accordingly.

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 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 . Observed food employee preparing TCS food (cut mixed melon trays) for display cooler. Completed trays with lids were observed with cantaloupe and honeydew at 48F and 47F, respectively. When asked where lidded trays were being moved to, employee stated that trays would be moved to the display cooler in the produce section of the store. Observed cut cantaloupe bowl prepared prior to EHS arrival (date marked for a prep time of 8:59 a.m.) in the display cooler at 43F. Cut cantaloupe bowls from previous days were observed at 41F and below. CDI - EHS discussed the cooling of prepared, TCS foods such as cut melon with PIC and food employee. Cantaloupe bowl and mixed melon trays were rotated to WIC with lids off for additional corrective cooling. EHS provided process chart for the cooling of prepared TCS foods. REPEAT

6-302.11 Supply toilet tissue at each toilet. -Pf Observed two (2) women's restroom stalls with no toilet tissue and one (1) men's restroom stall with no toilet tissue. CDI - Toilet tissue was provided to both rooms from readily available supplies prior to end of inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - Dumpster doors were closed prior to return to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug. Contact waste management company to repair or replace drain plugs.

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 one (1) broken soap dispenser in women's restroom. Soap was readily available from an adjacent dispenser. Repair as needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 54 containers of freshly cut water melon, cantaloupe, and honeydew all sliced and prepped between 740-1010 am at 46F. Items were tightly covered and tightly stacked together on rolling cart. Ambient temperature of unit reading 40F at various different places. CDI - All items voluntarily discarded. Product disposition form filled out. - 1.5 -

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 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 . Observed 54 containers of freshly cut water melon, cantaloupe, and honeydew all sliced and prepped between 740-1010 am at 46F. Items were tightly covered and tightly stacked together on rolling cart. Ambient temperature of unit reading 40F at various different places. CDI - All items voluntarily discarded. Product disposition form filled out. Uncover items while cooling and separate to allow proper air flow for cooling. - 0.5 -

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed entering prep area without washing hands prior to donning gloves. CDI. Education provided and hands washed.

4-501.11 Maintain equipment in good repair. Seal pad for wrapping observed torn. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid and door observed open on dumpster. Repeat violation. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plus missing from dumpster. Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon observed cold holding on grab and go above 41F. CDI. Within 4 hour timeframe and sent to be cooled rapidly in cooler.

4-501.11 Maintain equipment in good repair. Seal pad for wrapping food observed torn. Replace.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lid observed open. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing from dumpster. Repeat violation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on dumpster. CDI: Lid closed. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Cilantro observed being cut for customer grab-n-go by employee using bare hands. CDI. Employee discarded product, washed hands, and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Vase of roses observed inside handsink. CDI. Roses moved.

4-703.11 Hot Water and Chemical-Methods - P Employee reported dishes were washed in two compartment sink, placed on two compartment sink to air dry, and were not sanitized beforehand. Ensure all food contact surfaces and utensils are washed, rinsed, and sanitized. CDI. Dishes were sent to be rewashed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon in grab-n-go observed above 41F (see chart above). CDI. All melon containers sent to rapidly cool.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup in the basin of the handsink and the 3-comp sink in the produce cutting room. -.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer stored in multi-surface cleaner bottle in the cold room. CDI - PIC instructed food employee to discard the bottle, gather a new one and refill with the proper solution as labeled on the bottle. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup on the cold room condenser fan covers. Clean these. -0-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no staff presnt with food safety certification. Still within grace period ; no points taken. CDI- instruction provided

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. VR