FOOD LION #455 MARKET

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

5-205.15 Maintain a plumbing system in good repair. Observed cold water unable to flow at 3 comp sink. This affects sanitizer testing.

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 a large package of single-service black trays stored directly on the floor. CDI: PIC removed the package up off of the floor to prevent contamination.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed one of the two dumpster lids damaged and concaving in. EHS advised PIC to contact waste company to have the lid repaired or replaced, so that it is tightly fitting.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one package of NY strip beef that was holding above 41 degrees F (see temperature chart). Food employee stated that the meat was cut last night, and EHS observed all other packages that were also cut last night to be at 41 degrees F or below. EHS confirmed the unit was holding TCS foods at 41 degrees F or below. CDI: PIC voluntarily discarded the package of NY strip beef. 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 minor food residue on the non-food contact surfaces of the meat packaging machine. Increase cleaning frequency. REPEAT VIOLATION. Note: Points deducted but not doubled since all non-food contact surfaces from previous inspection report were not in violation today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed sanitizer in 3-comp sink with 0 ppm (Quat). Observed sanitizer bag empty, sink was not in use/ no active w/r/s.-CDI- PIC installed new bag and sanitizer concentration tested ( 300 ppm). -0- 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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed meat grinder equipment left to dry on pooling water, on top of a inverted plastic container. - CDI- Utensils removed for w/r/s. -0.5-

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 on white trays on speed racks and debris on non-food contact surfaces of meat grinder gears. All equipment was stored cleaned. -CDI- All items were removed for w/r/s. -0.5-

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 floors in WIC and WIF need cleaning. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling rack in front of hand sink by the walk in cooler at beginning of inspection. CDI: PIC moved rolling rack.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Nozzle was observed attached to sink, creating continuous pressure. Bell type prevention device not rated for continuous pressure. CDI - PIC removed nozzle.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cardboard placed on floor in front of the 3 compartment sink saturated with water.

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 written procedures. CDI, EHS educated PIC.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lid observed open on dumpster.

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 low grout and missing tiles in mop/can wash; standing water in basin unable to drain properly.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed paper products stored uncovered and in contact with chemical bottles.

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 low grout and missing tiles in mop/can wash; standing water in basin unable to drain properly.

5-205.15 Maintain a plumbing system in good repair. Observed loose bell housing on backflow preventer at 3 compartment sink. 5-202.11 (B) A plumbing fixture such as a hand washing sink, toilet, or urinal shall be easily cleanable. Observed gauging and rust in bottom of middle 3 compartment sink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 compartment sink to be 500 ppm. CDI- diluted

7-204.11 Sanitizers, Criteria-Chemicals - P Quat sanitizer in sink observed above 200 ppm. CDI. Solution diluted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards above scales in cutting room.

4-501.11 Maintain equipment in good repair. Observed a tear in the gasket at the walk in cooler door.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the faucet of the 3 compartment sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed commercially packaged raw chicken stored above raw pork in the walk in cooler and at the customer storage shelving. CDI- storage rearranged.

6-502.12 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 debris accumulation on some ceiling tiles in the meat prep. room.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the plumbing underneath the 3 compartment sink.

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 missing tiles underneath a handsink in the men's restroom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up od dust on fan guards above wrapping station. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Minor build up od dust on fan guards above wrapping station. Clean. Imrovment noted form last inspection.

5-205.15 Maintain a plumbing system in good repair. Cold water supply leaks at handsink in prep room. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of dust on fan guards in walk in freezer. Wipe clean.

3-302.11(A) Separate the different types of raw animal foods. -P Meatloaf mix stored on top of ham in walk in cooler; chicken stored above ground beef in sales display. CDI - Both rearranged with correct storage order.

4-302.12 Food Temperature Measuring Devices - PF-A thin probed thermometer needed to take temperatures of thin massed meats

4-501.11 Good Repair and Proper Adjustment-Equipment - C-Observed meat cases peeling and some rust present

p4-602.13 Nonfood Contact Surfaces - C-Observed some debris in two different meat cases-little cleaning needed

5-205.15 System Maintained in Good Repair - Observed 3 comp sink with leak-CDI-Fitting was loose but fixed on site

4-302.12 Food Temperature Measuring Devices - PF. A thin probed metal stemmed thermometer shall be present to take the temperature of thin massed foods. Observed no thermomenter present for taking the temperature of thin massed foods. CDI by instruction.

5-501.15 Outside Receptacles - C. All outdoor receptacles shall be maintained with their doors shut. Observed the door to the dumpster to be open.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All working utensils shall be sanitized every 4 hours or as needed. PIC stated that the meat cutting knifes were cleaned twice daily. CDI by instruction.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.