FOOD LION #2243 DELI

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee pressing garbage down into a garbage can then don gloves taken from a prep table without conducting a handwash. CDI - Employee was stopped and asked to wash hands. Employee conducted proper handwash. -2 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed seared tuna (not fully cooked) at sushi station stored on top of container of cooked shrimp. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly in food prep area. -0 points-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use tongs at hot bar stored inside food container with handle making contact with food. CDI - Tong was repositioned. -0 points-

4-501.11 Maintain equipment in good repair. Observed hot plate cover on film wrapping machine torn and unable to maintained clean. Replace hot plate cover so that it is smooth and easily cleanable. -REPEAT- -1 point-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken nuggets in hot case with a temperature of 123F. Items in hot case have a hold time of 3 hours and are discarded when time has expired for quality purposes. CDI - Items were discarded. -0 points- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medication stored on shelving above cheeses and single use articles. CDI - Medication was moved to designated storage area away from food, equipment, and utensils. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food while wearing watches and bracelets. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed gasket on door of raw chicken walk in cooler torn and hanging. Replace gasket. Observed heating pad of mounted countertop wrapping machine torn. Replace heating pad so that it is smooth and easily cleanable. -REPEAT- -1 point-

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 build up of dust on fans in walk in cooler. Observed build up of debris and residue in gaskets of deli cold case. Recommend higher frequency and more thorough cleaning. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed automatic paper towel dispenser unable to dispense paper towels. CDI - Dispenser was repaired during inspection. -0 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed closed clamshell containers of fried chicken nuggets, chicken tenders, and fried chicken in walk in cooler at temperatures between 50F and 58F. PIC stated that items had been placed in walk in cooler night prior to cool. CDI - Items did not meet cooling parameters and were discarded. PIC has been advised to train night time employees regarding proper cooling methods. A cooling methods training video was e-mailed to PIC. -1.5 points- 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 Cooling Food Safely https://youtu.be/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 closed clamshell containers of fried chicken cooling in walk in cooler. CDI - Cooling items failed to meet correct cooling parameters and were discarded. PIC has been advised to leave clamshell containers open while cooling or place cooling items on shallow sheet tray and allowed to cool to 41F or less. -0 points- 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 door of raw chicken walk in cooler torn and hanging. Replace gasket. -REPEAT- -0.5 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test kit in establishment during inspection. Establishment uses quat sanitizer at three compartment sink. CDI - A new Quat sanitizer test kit was delivered to deli department during inspection. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink being used to store bottles of sanitizer and water pitcher. CDI - Items were removed from handwashing sink. PIC has been advised to keep all handwashing sinks clear and accessible for handwashing only. -REPEAT- -2 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen area. -0 points-

4-501.11 Maintain equipment in good repair. Observed hotplate cover for countertop plastic wrapper torn and unable to be cleaned. Advised replacing cover. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed debris in HW sink. CDI..Item was removed and sink cleaned out

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed gloves and plastic in hand sink. CDI.. Items removed and sink cleaned. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed empty bottle in hand sink. CDI..Bottle was removed.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed several bottles of sanitizer and other cleans (not in use)on prep tables throughout facility. CDI..PIC moved bottles

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet

4-501.11 Maintain equipment in good repair. Observed cover for hot pad for wrapping machine missing. PIC states cover has been ordered.

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 hot pad on wrapping machine with build up and debris. CDI..PIC cleaned hot pad.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Plain wings at wing station and chicken sandwich and bags of chicken at grab and go below 135F see temp chart. CDI.. Some food items were reheated and some items were voluntarily discarded.REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bags of deli meat, chicken salad, chicken salad sandwich, and turkey sandwiches above 41. Please see temp chart. CDI.. items were voluntarily discarded. REPEAT 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bbq wings being held below 135F at hot bar. Product prepared 10am. CDI: Education provided and food employee reheated product (>165F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken being held above 41F in customer self-service case. Product prepared 01/07/24 and placed into case 01/08/24 @8am. Product overstacked possibly limiting air flow. CDI: Education provided, excess product removed and placed into walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in grab-n-go case. Product prepared 08/28/23. CDI: PIC voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed paper towel dispenser unable to dispense paper towels- batteries dead. Facility storing paper towels on prep table until batteries obtained.

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 vents in chicken walk-in cooler soiled with flour buildup. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one handsink without paper towels. CDI - PIC restocked paper towels at handsink.

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 sushi cooling in grab n go cooler. CDI - Sushi was pulled and moved to cool in freezer. 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 .

4-601.11(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 debris build up in tracks of sliding door coolers. Observed debris build up around heat sealer. Needs cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 8-piece chicken thighs being held above 41F in customer self-service case. Product prepared 11/30/22. PIC stated product cooked, hot held, cooled and cold converted, then put in case. Cooling process involves placing into plastic trays uncovered on speed rack. EHS recommended using every other shelf for better ventilation. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. **CONTINUED NON-COMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND PERMIT ACTION AT NEXT INSPECTION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few dishes wet stacked on clean dish shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few containers of house made chicken salad being held above 41F in customer self-service case. Product with prep dates of 08/15 and 08/16. CDI: Education provided and PIC voluntarily discarded product. Observed a few containers of bone-in wings being held above 41F in customer self-service case. Products with prep date of 08/15. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed two lights burned out in vent hood.

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 rails on deli case and sand make table soiled with food waste. Observed food waste between/under cutting boards on sandwich make table.

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 on walk-in cooler floor. Observed food splash on wall next to chicken prep table. Observed food splash on wall behind table next to oven.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed whisk stored in hand sink next to chicken prep sink. CDI: Education provided, whisk removed, hand sink cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer solution at three compartment sink- 50ppm. QAC sanitizer punch empty. CDI: Education provided and food employee primed sanitizer- 200ppm.

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 sushi crab mix being cooled at too slow of a rate to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and sushi employee placed product in shallow pans in walk-in freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of bone-in and boneless wings being held above 41F in customer self-service case. Products with various prep dates. Product stacked two deep- possible lack of air flow/not enough cold air in contact with product. Food employee stated some products stored in unit overnight and others placed into unit this morning @8:30am. CDI: Education provided, food employee moved new product back to walk-in cooler for rapid cooling, voluntarily discarded older out of temp product.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice with too high pH(4.3). HACCP plan critical limit is below 4.2. Sushi employee stated rice made approx. 30 minutes before EHS arrival. CDI: Education provided and sushi employee added vinegar to rice to lower pH(3.8). 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 sushi crab mix cooling in large deep metal insert pan covered with lid in walk-in cooler. CDI: Education provided and sushi employee placed product in shallow pans in walk-in freezer for rapid cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pairs of tongs stored as clean above three compartment sink soiled with food waste and oily residue. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders being held below 135F in customer self-service hot case. PIC stated product prepared @10:15-10:30am and product gets pulls every 2 hour for cold converting. CDI: PIC pulled product for voluntary discard.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice with high pH(4.28). HACCP plan critical limit is below 4.2. Observed no pH logged in log book. CDI: Education provided, sushi prepared today with incorrect sushi rice pH time stamped for 4 hours(to be discarded), and bulk sushi rice pH corrected(pH 3.88) and logged in log book.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed store PIC, deli PIC, and sushi PIC unable to provide HACCP plan, variance approval letter, and parasite destruction letter during inspection. See violations #14 and #29 for more details. CDI: Education provided and PIC located documents.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters on site at time of inspection. CDI: PIC located parasite destruction letters.

8-201.14 Provide all contents of a HACCP plan as required. -Pf Observed facility added sushi(third party company- FujiSan). FujiSan PIC unable to provide variance approval letter, but could provide HACCP plan. EHS spoke with supervisor via phone who was able to determine facility did receive approval from the state. EHS spoke to FujiSan PIC who stated process for sushi rice is to cook rice, cool rice, prepare sushi rolls, cool rolls, then place in customer self-service case for sale. No acidification for preservation occurring at this time, but facility still required to maintain both variance approval letter and HACCP plan. CDI: PIC able to locate HACCP plan, but not variance approval letter- EHS provided copy of variance approval letter.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken salad cooled overnight and did not meet 41F within allotted parameters. See violation #31 for more detail. Facility does not keep cooling logs. PIC stated process is to pull hot chicken from floor, shred chicken, mix with other ingredients, then cool in walk-in cooler. CDI: Education provided and product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dark meat(4pc/8pc), tenders, and boneless wings being held above 41F in customer self-service cases. Dark meat held in case overnight- facility does not keep cold holding logs of foods, just of unit temperature. Tenders and wings removed from walk-in cooler @8am. CDI: Education provided, dark meat voluntarily discarded, and tenders and wings moved back into cooler for rapid cooling. Observed various subs and sandwiches being held above 41F in round display on store floor. Products prepared 07/22/21 and 07/23/21. CDI: Education provided, subs from 07/22/21 voluntarily discarded, and subs from today placed back into walk-in cooler for rapid cooling. 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 chicken salad cooled overnight in sealed plastic containers in customer self-service unit. CDI: Education provided and product voluntarily discarded. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bbq wings prepared 05/12/21 being held above 41F in low case for cusomter self service. Food employee stated product was placed in unit @8am- facility cools wings overnight in walk-in cooler, temps in the am, covers with lids, then places in case. Food employee provided log stating product was 41F this morning before placement. CDI: Education provided and food employee moved product back to walk-in cooler for rapid cooling. 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 individually cupped chicken salad prepared @8am being cooled covered with plastic lid in low display case. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling. Observed chicken wraps cooling covered with plastic lid in walk-in cooler. CDI: Education provided and PIC vented product for rapid cooling.

3-501.13 Use approved thawing methods. Observed frozen pre-cooked chicken and frozen noodles/alfredo sauce thawing on counter at sandwich station. CDI: Education provided and PIC placed product under cold running water.

GENERAL COMMENT 4-501.11 Maintain equipment in good repair. Observed light out in vent hood. Lighting still sufficient, discussed with PIC about replacing bulb.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed collander stored in hand sink next to chicken prep sink upon arrival for inspection. CDI: Food employee removed collander from hand sink. REPEAT VIOLATION. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near back entrance to kitchen. CDI: PIC provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods(various prep dates) in two store floor cases being held above 41F. PIC determined unit in defrost. EHS recommened unit temp be turned down so that when unit goes into defrost, foods can have a greater rise in tempertaure before going over 41F threshold. After defrost cycle completed, some foods reached 41F and some did not. CDI: PIC voluntarily discarded products that did not reach temperature and had been prepped more than 4 hours prior.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic bottles of soap and sanitizer stored in hand sink at entrance to deli. CDI: PIC moved bottles. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink at entrance to deli. CDI: PIC provided soap.

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 italian wraps and ceasar wraps cooling in display case unit designed for cold holding. Products only cooled 3F in 65 mins. Discussed with PIC using walk-in cooler or freezer to rapid cool before placing into case. Product prepped at 8:30am. CDI: PIC moved products to freezer for rapid cooling. REPEAT VIOLATION.

General Comment: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken tenders inside hot hold unit ranging between 127F - 145F. CDI: chicken tenders pulled and discarded.

Repeat: 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 several items including lettuce and cheeses inside sub station cooler that were not dated. CDI: items were properly dated.

General Comment: 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 pasta salad at 44F inside walk-in cooling with lids on. CDI: lids removed and cooling method process explained.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a head of cut cabbage in the walk in cooler in the deli. REPEAT VIOLATION. *Points not escalated due to improvements from the last inspection**

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in the gaskets of the display case. More frequent cleaning needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dirty floor mats stored in bakery/ dish area handwash sink. CDI- Mats removed, sink cleaned. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at bakery/ dish area handsink. CDI- Paper towels provided.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Sushi worker could not provide a letter of guarantee for sushi salmon. Observed frozen received sushi labeled "Sushi Grade" but letter of guarantee is required. Will follow up that sushi worker provides letter of guarantee for sushi fish within 10 days.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P Observed commercial packaged potato soup reheated right at 133-135 degrees. Store SOP requires soup to be heated to 165 min. Soup was not stirred and uniformally heated throughout before checked with thermometer and placed on display. CDI- Potato soup was reheated above 165 on induction burner.

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 sushi salmon, sushi tuna, and cut lettuce in sushi cooler not date marked that were all prepped yesterday 24 hrs ago or more. CDI- PIC had these items properly date marked with yesterday's prep date.

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 just prepped buffalo chicken salad, traditional chicken salad, and sandwich wraps at 49 degrees in display cold holding unit. Need to chill foods to 41 or below before attempting to cold hold in display units. CDI- Items chilled below 41 in walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed window cleaner stored on food prep table with food present. CDI (corrected during inspection) window cleaner moved to chemical storge area.

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 buffalo and regular chicken salads made this morning not cooling quickly enough in the display cooler (see temp chart). CDI (corrected during inspection) boths salads were moved to the walk-in cooler and placed onthe top shelf directly across from the fans were cold air blows across the food. Ensure items are cooled first before placing them in display coolers.