FOOD LION #2862 DELI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knifes stored clean with food residue on blades. CDI-PIC moved knifes to 3-comp-sink to be rewashed/rinsed/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 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fully cooked portioned bags of rotisserie chicken in H/H grab&go case below 135F. CDI-PIC voluntarily discarded five items. Observed other rotisserie chickens well above 135F H/H parameters. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without beard guard. CDi - PIC obtained bear guard.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed near bakery food debris and build up inside handwashing sink. CDI - PIC cleaned out hand washing sink and educated staff on proper use of hand washing sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed individually packaged cooked rotisserie chicken hot holding below 135F at Grab&Go Case. CDI - PIC voluntarily discarded food. PIC was able to turn on/adjust hot holding 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 .

4-501.11 Maintain equipment in good repair. Observed WIC door gasket torn and separated. PIC will order new door gasket. 4-501.11 Maintain equipment in good repair. Observed wrapping pad at wrap station torn and damaged. PIC will replace wrapping pad.

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 3-comp-sink near can wash area with black build up along wall and caulking. PIC will have work order placed for caulking. Increase frequency of cleaning.

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 loose and not secured to wall near bakery prep sink. PIC will place work order.

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 deli display case sliding door rails with food debris and build up. 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 3-comp-sink near can wash area with black build up along wall and caulking. PIC will have work order placed for caulking. 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 can wash sink/drain area with black build up on walls and caulking. PIC will have work order placed for caulking. Increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed aerosol spray can stored in hand washing sink. CDI - Employee removed item.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed adulterated small chub of cheese in low boy cooler. CDI - PIC voluntarily discarded food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee drop slices of bologna on the floor and used there gloved hands to discard the food away and proceeded to donning on new gloves to finish sliced bologna for customer. CDI - PIC gave education to employee about when to wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee donning on new gloves without washing hands after picking up food off the floor. CDI - PIC instructed employee to always wash hands after picking up food from the floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of raw breaded chicken nuggets in WIF co-mingled with other open fully cooked foods and stored over open bag of tator tots. CDI - PIC rearranged storage shelves. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three bags of cooked chicken nuggets below 135F in customer grab and go display. CDI - PIC voluntarily discarded all three bags. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut block of American cheese without any date marking in deli case. CDI - PIC stated it was sliced about two days. EHS allowed PIC to datemark and provided education. 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 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 speed rack with food debris and encrusted grease build up. Speed rack for holding food needs to be cleaned or replaced.

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 black build up on wall along 3-comp-sink caulking.

6-301.14 Post a handwash sign at each handsink. Observed female and male restroom used by employees without hand washing sign. CDI - EHS gave out two hand washing signs.

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 sealed individual shredded chicken salad containers at 45*F-48*F. CDI - PIC open containers and left on speed rack to cool 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout kitchen area. Establishment has fly trap hanging from ceiling. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a large amount of dead flies from fly trap that needs to be replaced.

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 four rings and two bracelets washing dishing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quaternary sanitizer bucket with in-use wiping cloths at 0PPM. CDI - PIC discard liquid and added new sanitizer from dispenser resulting in 200PPM.

4-501.11 Maintain equipment in good repair. Observed walk in cooler door gasket torn and deformed 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two white cutting boards with deep grooves and score marks.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed out of date educational poster and no clean up kit. CDI-PIC was given accurate educational poster.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food service worker that was preparing ready to eat sandwiches without properly washing his hands. Observed food service worker only wash for five seconds and without any soap. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food service worker donning on new gloves without properly washing his hands to continue making sandwiches. Food service worker was upset at the verbal correction from the PIC and walked out of the store.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap to wash hands at hand wash sink near oven. CDI-PIC later went and obtained soap.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in rinse compartment of 3-comp-sink without any water flow. CDI- Food service worker moved the raw chicken to prep sink with running water below 70*F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp wiping cloths for sanitizing on cutting board. CDI-PIC obtain bucket with sanitizer to hold cloths.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw chicken thawing in rinse compartment of 3-comp-sink. Wash and sanitize compartment were already filled with dishes. CDI-food service worker moved the raw chicken to the proper prep sink. Drained and cleaned all three compartments along with the leftover dishes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored directly on the floor in the dry storage area. Needs to be removed.

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 use dishes stored on surfaces with debris and splashes.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed hand sinks without waste bins.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottles stored all over the facility.

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 bologna without dates. CDI. PIC date marked. Observed ham with an expired date mark from two days. 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 . 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 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thermometer in the facility during inspection. CDI. PIC ordered a new one.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping food while wearing arm jewelry. Needs to be removed when working with food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired sanitizer testing kit in the facility during inspection. CDI. PIC ordered a new one.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and then re-contaminate them on faucet handles. CDI - Employee coached and hands properly washed. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand washing provisions available at 2x hand washing sinks. CDI - PIC replenished with paper towels. -1-

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed deli meats and cheese to be > 41 F in cold holding case. Refer to temperature chart. PIC advised that the products were placed into the unit prior to inspection. CDI - Foods relocated to walk-in cooler to be cooled down to < 41 F. -3- 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.

4-501.11 Maintain equipment in good repair. Observed damaged gasket at bottom right corner of deli walk-in cooler. Repair. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken tenders and sandwiches that were cold holding above 41F in the customer self serve case. CDI-chickens were discarded sandwiches were placed into the WIC to cool down. REPEAT EHS advised PIC to place items in back of cooler and restock as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed rotisserie chicken, chicken salad, and chicken tenders that were cold holding above 41F in the customer self serve case. CDI-foods were discarded. REPEAT EHS advised PIC to go over proper cooling procedures to make sure foods are cooled correctly before they are placed into the cold holding. ALso advised to place items in back of cooler and restock as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed rotisserie chicken and sliced meat and cheese that were cold holding above 41F in the customer self serve case. CDI-foods were discarded.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no procedure for vomiting and diarrheal events. EHS provided documents.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken salad stacked two high top layer at 44 degrees . CDI discarded .

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 4 chubs of deli meat opened with no labeling . CDI discarded Repeat violation.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed chicken in customer display case in plastic containers too small so the containers had popped open. Removed from the floor. Large containers will be used from here on out.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bay at 3 compartment sink filled up with 0 ppm Quat sanitizer. There was no bag of sanitizer connected to the dispenser. Three compartment sink at the bakery (in same area) was filled up (200ppm Quat) to be used until bag could be provided.

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 one bag of sliced deli meat with no date mark/label. It was discarded voluntarily.

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 and chef salads above 41F. They had been prepared today but not properly cooled before being placed on the floor. Pulled and placed in walkin cooler to rapidly chill.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometers on site were dial thermometers. Two thin probe digital thermometers were provided during the inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with rings and another with a watch. Discontinue wearing these items.