FOOD LION #2862 PRODUCE

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at customer Grab&Go fresh fruit station several large and small containers of mixed melon above 41F and exceeded 4-hour cool down parameter. CDI - PIC voluntarily discarded items. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.- Pf observed thin probe thermometer to be broken unable to be used. No other thin probe thermometer was in the department. CDI - PIC obtained thin probe thermometer.

REPEAT 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed box of uncut yuca root in kitchen shelf adulterated. CDI - PIC voluntarily discarded box. Observed on produce grab and go shelf adulterated jicama vegetable. CDI - PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed on Grab & Go shelf several portioned cups of watermelon, cantaloupe, and honeydew above 41F. CDI - PIC voluntarily discarded See temperature chart. 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 .

REPEAT 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed a box of uncut yellow squash in the produce department that was adulterated. Additionally, adulterated cut yams were observed on the produce shelf on the sales floor. CDI - PIC instructed employee to discarded cut yams and box of squash.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed two full boxes of adulterated yucca root on storage shelf in produce department. CDI - PIC voluntarily discarded box boxes. EHS suggest incorporating a first in first out system(FIFO) for freshness and food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cube watermelon cups, honeydew cups, and mixed fruit cups above 41F on customer grab and go shelves. Cooling was not possible due foods being past 4 hours. CDI - PIC voluntarily discarded 4 items. 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(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean stainless steel bowl with food debris. CDI - PIC moved mixing bowl to 3-comp-sink 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean three kitchen knifes with food build up and discolor. CDI - PIC will replace knifes. 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 .

4-501.11 Maintain equipment in good repair. Observed WIC door gasket torn along the sides

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal jackets stores on top single service boxes.

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. Provided PIC with one. Repeat For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Provided PIC with one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cantaloupe, honeydew, watermelon, cold holding at temperatures 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 .

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 build up on vents in the food prep area. Needs to be cleaned.

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 mold on walls in prep room area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held. You have 210 days from permit issuance to obtain before points will be deducted.

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 numerous containers of melons cut today that had been placed in display cooler before cooling down to 41F in walkin cooler. Moved to walkin cooler immediately to bring down to 41F or lower before being placed back in the display case.