FOOD LION #748 DELI

5-205.15 Maintain a plumbing system in good repair. Observed a small leak in the bakery handwashing sink causing it to drip onto the floor. PIC will place work order.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

REPEAT 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 in both WIF food and debris on the floors and underneath shelving. Increase frequency of cleaning inside unit.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several metal pans wet stacked on drainboard of 3-comp-sink from yesterday. CDI - PIC rewashed/rinsed/sanitized and position equipment to properly air dry.

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 food debris and build up on outer surfaces of blue funnel stored cleaned used to filled chip bags. REPEAT 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 food build up on deli case railing. Increase frequency of cleaning.

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 in WIF food and debris on the floors and underneath shelving. Increase frequency of cleaning inside unit. 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 food debris and buildup on floors and walls near rotisserie oven. Increase frequency of cleaning surrounding area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed black shoes and black jackets stored on top of single service boxes in storage room. Observed personal phone and keys stored on top of prep table in bakery area. CDI - PIC removed all items.

6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at 3 out of the 4 hand washing sinks. CDI - PIC provided hand washing signs. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no form of hand drying at 2 out of 4 hand washing sinks. CDI - PIC obtained 2 boxes of paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed piece of raw chicken inside handwashing sink near 3-comp-sink. CDI - PIC cleaned hand washing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in use sanitizer spray bottle at 0PPM. Test was completed with PIC's and EHS's test kit. CDI - PIC obtained fresh sanitizer from wall dispenser. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed buttermilk wash in flip top unit above 41F made from 9:00AM. CDI - PIC voluntarily discarded solution. 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 . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab and go deli case sliced cheeses and meats above 41F 3-4 days ago. See temp chart. CDI - PIC voluntarily discarded foods. No issues were observed with grab and go deli case. 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(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 food build up on on deli case railing. Increase frequency of cleaning.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting strawberries with bare hands on (wash) drain board of 3-comp-sink. CDI - EHS instructed employee to only use prep sink and to use gloves when preparing ready to eat foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.14 Post a handwash sign at each handsink. Observed three hand washing sink with no hand washing signage. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed two hand washing sinks with no paper towels or dispensers near 3-comp-sink and prep sink for proteins. CDI - PIC was able to obtain rolls of paper towels for each sink and will installed paper towel dispensers. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cleaning sponges inside hand washing sink near prep sink. CDI -PIC discarded sponges.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a couple of open bags of uncooked bread chicken stored over open bags of cooked chicken tenders and wings, and open bags of cherry turnover pasteries and pita bread. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed in deli display case sliced German bologna with discard date of 07-04 and sliced oven baked ham with discard date of 07-06. CDI - PIC voluntarily discarded both items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed WIF with wall thermometer not functioning and no thermometer inside WIF. PIC will obtain secondary thermometer for inside WIF. Ambient air inside WIF was observed at 14F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quaternary sanitizer test strips during inspection. CDI - PIC was able to obtain quaternary sanitizer test strips.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer spray bottle with sanitizer concentration below used to sanitizer slicer. CDI - PIC voluntarily discarded solution. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rotisserie chicken cold holding in customer display case above 41*F. CDI - PIC voluntarily discard three bags of rotisserie chicken that was cooked the previous day. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed block of sliced white American cheese in walk in cooler without any form of identification and sliced chicken breast with incorrect date CDI - PIC was unable to obtain accurately date and discard cheese but was able to properly date marking chicken breast. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and nats throughout kitchen area. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead insects near hand washing station.

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 with multiple bracelets on while preparing food, washing hands, and cleaning equipment.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand washing sink not sealed to wall that needs to be fully sealed near desk area.

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 fan vents on A/C unit on walk in cooler with black dust build up. Increase frequency of cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed in WIC several bags of chicken wings with discard date from three days ago. Also pepper jack cheese and turkey chub with discard date from two days ago. CDI - PIC discard all items that were out of date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.17 Provide a covered waste bin in female restrooms. Observed in female restroom no lid for waste bins.

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 cut chubs of deli meat in WIC with no date mark. CDI PIC voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed door gasket around WIC with black buildup.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at front hand sink. CDI PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris. CDI Employee recleaned slicer. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer at 3 comp sink. PIC stated she was borrowing sanitizer from another department and is waiting for her order to arrive. CDI PIC checked with delivery today and sanitizer had arrived. PIC reloaded sanitizer and it tested at 200 ppm 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese in deli deal packs above 41F. CDI PIC voluntarily discarded. 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 .

NO POINTS DEDUCTED.2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Did not observe written procedures for responding to vomit or diarrheal events. CDI by providing written procedure document. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each hand sink. -Pf Observed an empty soap dispenser at the hand sink near the prep stations. CDI by restocking dispenser.

6-501.18 Cleaning of Plumbing Fixtures (C) Observed: Men's toilet dirty. Clean fixture.

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/P6x8b1ZVOx. Observed cut meats and cheeses cooling in the grab and go while wrapped up. CDI-items were placed into the wic to cool down.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer to have a concentration of less than 50ppm. CDI-sanitizer was dumped and concentration of new sanitizer was 100ppm.

4-501.11 Maintain equipment in good repair. Observed gasket on freezer in need of replacement .

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 floor damaged at entry way to deli area making floor not smooth and easily cleanable.

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 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.15 Only wash hands in handwashing sink. -PF Observed employees putting on gloves without first washing hands. Observed no hand sink fully stocked so no hand washing was being done. Observed employee wash hands when I arrived in the 3 compartment sink with Dawn dish detergent and no paper towels. He turned handle of sink off without a barrier. Discussed with manager and he stocked sinks and instructed employees to wash hands properly. More education for employees is needed on this. Verification required.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both hand sinks missing soap. One hand sink was missing paper towels. All stocked during inspection.

4-702.11 Before Use After Cleaning - P Observed dishes on clean drainboard that had been washed but not sanitized. The sanitizer dispenser has not yet been set up. We manually added Quat sanitizer to reach 200ppm during inspection. This must be done every time dishes are washed. Sanitizing is the last step before air drying. Return visit required to ensure corrected.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strip in department. Produce provided an extra pack of sanitizer test strips during the inspection.