LOWES FOODS #280 PRODUCE

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men’s restroom. PIC took a photo of the one in the women’s restroom to order one. CDI: PIC placed a temporary sign on the wall during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed watermelon slices placed on top of ice in front of the produce station. Items were cut yesterday and placed there within the hour. Slices were 45-46F. CDI: Melon slices moved to cooler to rapidly cool to 41F. Observed cut melons and pico in grab and go cooler holding above 41F. Items removed to be rapidly cooled to 41F in walk in cooler. Case showed 39F at initial time of temping the product, however data logger/sensors showed the case was over 50F less than 30 min prior. Back of case was measuring 39F. Work order (2800847) was placed during inspection. Facility will not hold TCS items there until case has been fixed and is holding items at 41F and below. VERIFICATION REQUIRED within 3 days by 8/8 to ensure case is functioning properly. REPEAT VIOLATION 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed ice cream scoop and knife stored inside bucket of sanitizer. CDI: Utensils removed to a clean, dry area.

4-501.11 Maintain equipment in good repair. Observed equipment/cabinets in back kitchen with rust build up. Remove rust, repaint, or replace cabinets and storage shelves for chemicals. Observed dish machine at the front produce counter broken. Work order had been placed and a technician was working on it yesterday per PIC.

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 fan covers for cold room in back kitchen with heavy dust build up.

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 ceiling tile peeling and with what appears to be some water damage in back kitchen. Observed wall damaged behind mop sink. 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 light covers with build up in the back kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pico with tomatoes prepared in produce holding above 41F for and unknown amount of time. CDI PIC voluntarily discarded. 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 .

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cracking and damage allowing for moisture to accumulated between sink and adjoining wall on hand sink. Remove old sealant and replace.

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 melons stored in standing RIC with tight fitting lids. Melons cooling at a rate of .033F/min. Use effective methods of cooling TCS foods through parameters. CDI- PIC had lids cracked or removed from containers. 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 .

4-501.11 Maintain equipment in good repair. Observed magnet strip used to hold metal scrapers heavily rusted.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm quat sanitizer in sanitizer buckets. PIC found that employee had just recently changed the bag, did not let sanitizer run through line long enough. CDI- sanitizer bucket changed, at proper concentration after correction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink in produce prep room. CDI - Paper towels were provided. -0 points-

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 covered plastic containers of cut watermelon cooling in cooler. CDI - Covers and lids were removed to allow cold air to circulate in and around food product. -0 points- 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing produce with watches. -0.5 points-

4-502.11(A) Maintain utensils in good repair. Observed wrapping machine in produce prep room with torn pad. Replace torn components of machine. -0 points-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service gloves, paper towels, etc. stored under the handsink.

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 melons in upright cooling in container with tight fit lid. CDI- remove lids and cool down in walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored on prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.