FOOD LION #2603 PRODUCE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed empty paper towel dispenser at handwashing sink by prep table. CDI - PIC supplied paper towels.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs in both restrooms.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm Quat sanitizer in the 3-compartment sink due to it not being connected properly. CDI - Sanitizer was properly connected and began to read at the appropriate concentration.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee in the food prep area without a hair restraint.

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

*REPEAT* 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Paper towel dispenser not operating properly unable to dispense paper towels. *CDI - PIC fixed dispenser to provide paper towels.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Watermelon, cut honeydew, and cut Cantaloupe above 41F in the front section of the Grab N Go unit. *CDI - PIC had food employee temp all products and discard items that came in above 41F. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Handsink paper towel dispenser not dispensing paper towels. *CDI - PIC stated it was jammed, unjammed the dispenser and then began dispensing paper towels.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut watermelon and packaged diced watermelon located towards front of Grab N Go above 41F. *CDI - PIC voluntarily discarded items above temperature and moved all items more towards the back to be sure temperature is kept. NOTE: Points deducted remain the same due to severity and improvement from previous inspection. 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 - No thin probe thermometer available during time of inspection. *CDI - PIC stated thin probe thermometer broke and provided new thin probe thermometer to department.

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 - Box of single use vegetable bags stored directly on the floor. *CDI - PIC removed product from floor and stored them 6inches above the floor on shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon and cut honey dew melon in both the WIC and in the grab n go case on the sales floor 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 .

4-501.11 Maintain equipment in good repair. Observed door to WIC does not self close. PIC will put in a work order.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed handsink next to Prep table making it easy to splash water on food being prepped. Produce employee was cutting and packaging melon on prep table. It was hard for me to wash my hands without dripping water on the packages on the prep table. Handsink needs a shield between it and prep table.

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 cut watermelons in customer self-serve display case temperature ranged from 42F - 47F. CDI- items volunteer discarded at the time of inspection. -1.5 pts-

REPEAT 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/P6x8b1ZVOxU. Observed cut cantaloupe in the single service container with lid tightly closed trying to cool in WIC. Temperature measured at the beginning at 46F, one hour later measured 45F, one degree dropped. CDI- employee took the cart of cut fruits in WIF to quickly cool per time/temperature allowed. -1 pts-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed veg wash in the sink coming out at 200PPM (the approved is 20-50PPM) it's too strong, therefore its toxic. Manager did not know how to use test strips and did not know where they were. EHS showed them how to use and after testing realized it's too strong. EHS explained until diversity comes they are not allowed to use veg wash (unless they properly dilute) VR REQUIRED 7/15/2022.

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/P6x8b1ZVOxU . Observed melon made this morning (said PIC and employee) put out directly in the grab and go. It was 45-47F. CDI-EHS explained these were not cooling, manager said they are supposed to keep them in the WIC for at least an hour before they go on the shelf. FE pulled all product made today and cooled down.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer hose at the 3-comp sink hanging below the flood level on the 2-comp prep sink. Due to this being a possible source of backflow this is required to be fixed. CDI-PIC hung it up on the hook. EHS will be coming back to verify it has been fixed.

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 cut fruit at 44F in the grab and go, made today. PIC said they made it at 8am, and they cool it down in the WIC after they make certain ones, then they take them out to the grab and go. EHS temped ones from yesterday and they were in temp. EHS suggested they cool them down longer or use a freezer, and always temp a container before putting a batch out. CDI-PIC pulled product and cooled it down in the WIC

4-501.11 Maintain equipment in good repair. EHS observed a bad leak at the prep sink. It is constantly leaking from one of the nozzles underneath. PIC said they have a work order in for this.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon in the display case at 41F-44F. Those above 41F were discarded as they were from yesterday. There was foam matting on top of the shelf and this appears to be the reason the melon on the bottom was not at the correct temperature. All other melons in the display case were below 41F. CDI - corrected during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unwashed lettuce stored on the 3 compartment sink on the clean drain board. Bays were filled for washing utensils. Lettuce was moved to prep sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees without hair restraints.