FOOD LION #2243 PRODUCE

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart of watermelon blocking hand sink during inspection. CDI. PIC removed. Repeat **** improvement from last time.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plants in hand wash sink. CDI..Plants were removed and sink cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris in bottom of metal strainer stored as clean..CDI.. Metal strainer was moved to 3 comp to w/r/s 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed fruit stored in WIC on a shelf not 6 inches above the floor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various cut fruits being held above 41F on cut fruit island/customer self-service case. Food employee stated product prepared today between 9am-11am and cooled in walk-in cooler before being placed on floor for sale. EHS discussed possible causes of cold holding error- unit not properly functioning or needing temperature adjustment, or improper cooling. After approx. 30-35 minutes in walk-in cooler, product did not change in temp. EHS believed cause to be cooling related. Facility opting to cut fruit, cool on open sheet trays covered lightly with parchment paper. CDI: Education provided and PIC voluntarily discarded product.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at three compartment sink- 0ppm. PIC changed sanitizer bag and attempted to prime but was unsuccessful. CDI: Facility making solution by hand until repaired- 200ppm. PIC placed service request during inspection.

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 low veggie wash solution at prep sink- 0ppm. EHS attempted to prime but was unsuccessful. CDI: Facility making solution by hand until repaired- 60ppm. PIC placed service readiest during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe and honey dew being held above 41F in customer self-service unit. Product prepared today @8am. PIC stated product cooled in walk-in to below 41F then placed in unit for sale. Unit in defrost- defrost cycle lasts approx 45 min to 1 hour. CDI: Education provided and product moved back to walk-in cooler for rapid cooling. EHS recommended dropping the unit temperature and possibly more frequent defrost cycles so that food temperature more easily maintained.

7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria - P Observed no test strips for veggie wash solution. Food employee using QAC test strips. EHS will return within 10 days to verify facility obtained veggie wash test strips. REPEAT VIOLATION. VERIFICATION REQUIRED.

7-204.12 Chemicals for Washing, Treatment, Storage and Processing Fruits and Vegetables, Criteria - P Observed no test strips for veggie wash solution. Food employee using QAC test strips. EHS will return within 10 days to verify facility obtained veggie wash test strips. VERIFICATION REQUIRED.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed watermelons, honey dew, cantaloupe, and mixed fruit containers in display cooler ranging from 43F-45F. CDI: items were pulled to be discarded. Return visit is needed within 10 days to ensure temperature compliance can be maintained.

General Comment: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 chemicals bottles in department not labeled properly. 7-201.11 Store toxic materials to avoid contamination. -P. Observed unlabeled chemical bottle stored on prep table. CDI: bottle was relocated.

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 watermelon in cooling process that had been cut about an hour ago and tightly wrapped at 57F inside walk-in cooler. Explained to PIC/store manager to allow product to cool down to temperature of 41F/below prior to putting into containers and tightly wrapping. CDI: plastic was removed and all products were stored on a cart and placed inside the walk-in freezer to rapid chill.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 cut watermelon at 48 degrees in the display case. Observed three small containers of cut melon that were around 44F in the display case. Items had been cut that morning and not cooled before being placed in the unit. CDI- PIC moved all items from the display case to the walk in cooler for more rapid cooling. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelons halves, diced watermelons, and cut cantaloupe all cut less than 2 hrs ago 61, 58, 49 degrees respectively. Cut melons not properly chilled to 41 or below prior to placing into display for cold holding. CDI- Melons moved to walk in cooler to chill, observed at 41 degrees by end of inspection. GENERAL COMMENT: Observed grade card stored in prep room, not properly posted visibly per NC law. Spoke to PIC about grade card posting requirements. New grade card posted in produce glass window properly displayed for customers.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pallet of produce and a broom blocking the handsink. CDI (corrected during inspection) Items moved for unobstructed access to the handsink.