FOOD LION #106 MEAT MARKET

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed couple of grey bins not air drying properly on drainboard of 3-comp-sink. CDI - EHS instructed employee to invert grey bins to allow for proper air drying.

5-205.15 Maintain a plumbing system in good repair. Observed at hand washing sink plumbing disconnected resulting in water leaking onto floors. PIC will place work order.

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 liter and debris on floors in WIF. Increase frequency of cleaning underneath shelving.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored directly on the floor in WIC. CDI - IC instructed staff member to relocate boxes.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed bus tubs already washed, rinsed, and sanitizing pooling water. Bus tubs were positioned incorrectly not allowing for air drying. CDI - PIC moved items back to wash compartment.

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 open single service black trays stored inside not in-use WIC co-mingled with other storage items and pieces of equipment. PIC will relocate single service items and organized inside WIC to avoid litter and pests.

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 ceiling tiles above meat grinding with black build up. Increase frequency of cleaning

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on the floor in walk in freezer. CDI-PIC placed boxes speed rack.

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 grey bin stored clean with water inside, stickers and sticker residue attached. CDI - PIC moved grey bin to wash compartment for W/R/S.

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 3-comp-sink pipes going into floor sink without any air gap. 3-Day VR Required. 5-205.15 Maintain a plumbing system in good repair. Observed 3-comp-sink leaking from wall mounted chemical dispenser and water leaking from underneath wash compartment of sink. REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed wall mounted hose fixture leaking water at can wash area. REPEAT

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 broken floor tile in front of walk in cooler pooling water. PIC is aware and worker order has been placed.

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 several single service boxes on floor in broken walk in cooler. PIC stated they will add more storage racks for items.

5-205.15 Maintain a plumbing system in good repair. Observed black hose at can wash leaking water. 5-205.15 Maintain a plumbing system in good repair. Observed clear hose attached to sanitizer dispenser leaking water at 3-comp-sink. PIC stated worked has been placed for both items.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed liter and unused items stored in broken WIC creating clutter and a possible pest harborage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand washing sink. CDI - PIC replace empty machine with paper towels.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not functioning properly, currently being used for storage of non food items. Facility has other working walk in cooler & walk in freezer. 4-501.11 Maintain equipment in good repair. Observed two hand sinks leaking water from underneath, hose at the 3-comp-sink, and can wash area. CDI - PIC placed work order to have repaired. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed grey container used for storing raw ground beef with cracks and chips at the bottom. CDI - PIC discarded container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of chicken on the floor in the WIF. CDI PIC put boxes on a crate.

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 service trays stored in broken cooler commingled with containers of toxic chemicals.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed liter and unused items stored in broken cooler creating clutter and a possible pest harborage area

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 ground beef in meat case that was above 41F. PIC stated that the ground beef was ground and put into the WIC earlier this morning and then put out in the meat case around 12pm. CDI-ground beef was placed into the WIC to rapidly cool back down.

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.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed dishes in three compartment sink being washed in water that is incapable of reaching required 110 degree temperature. CDI dishes to be washed in alternate three compartment sink emergency dispatch sent to maintenance dept. to repair hot water issues. Verification required.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water temperature at 103 degrees . Emergency response from Maint. Dept sent and they are to respond today. Verification required.

5-205.15 Maintain a plumbing system in good repair. Observed broken plumbing pipe under three compartment 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 mold on ceiling tiles due to condensation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives with food debris on them. CDI - Knives were moved to be cleaned.

4-501.11 Maintain equipment in good repair. Observed tears in heat sealer pads. PIC stated replacements were ordered for all heat sealers after the last inspection. Order has not come in yet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service trays on floor in storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed beef in the WI cooler cold holding at temperatures above 41F. CDI. PIC voluntarily removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed food wraps stored directly on the ground in the dry storage area. CDI. PIC removed.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed one of the hand washing sinks with no waste bin. Needs to have one.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans with dust debris. Have cleaned.

4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed employee uneducated on proper procedures of cleaning food contact surfaces and equipment attachments. Employee is not using the block whitener properly. CDI - EHS educated to wash, rinse, and sanitize items after the block whitener has been used to wash off the heavy chemical.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed test strips out of date.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed dust build up on fan covers.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tile. Advised to replace grout.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer vat of the three compartment sink soiled with accumulated residue.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground pork product stored above whole pork cuts in commerical packaging. Ground meats should be stored underneath whole cuts, due to the contamination that may occur during the grinding process. Items moved during inspection.

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/mop sink area soiled with accumulated residue.

4-501.11 Maintain equipment in good repair. Observed wood exposed on door coving of walk-in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved allowing standing water between tiles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water collecting on main cutting surface. Cutting surface must be properly air dried at end of evening shift.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed display case collecting drainage from packaged meats.

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 debris and condensation or runoff from cleaning water collecting in light fixtures. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused saw stored in meat prep room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsinks blocked by large shipment. CDI shipment pallet relocated. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap provided at blocked handsink. CDI soap provided.

5-205.15 Maintain a plumbing system in good repair. Observed heavy leak at handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one hand sink missing hand drying device, CDI towels provided.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed air compressor unit building up condensation liquid that is dripping onto prep surfaces.

4-501.11 Maintain equipment in good repair. Observed compressor leaking through vent onto floor in need of repair; Observed prep sink pulled away from wall in need of repair.

(NO POINTS DEDUCTED) 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 cleaning issues to PHYSICAL FACILITIES. (storage on floor in need of removal)

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored above raw beef steak that is packaged on site inside walk-in cooler. CDI all raw meats properly stored according to final cook temperature.

(general comment) 4-501.11 Maintain equipment in good repair. (observed partition needed between hand washing sink and drain board of sanitizer sink at three compartment sink)

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed incomplete employee health policy form on site. CDI- Complete health policy form was attached to report and given to PIC. Educated PIC and present staff on health policy. Recommended maintaining complete form on site.

6-501.112 Remove dead or trapped vermin and other pests to prevent their accumulation, decomposition, or the attraction of pests. Observed dead flies underneath seafood products in seafood display case.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensil wash sink drainboards to contain rust spots and food residue. CDI by wash, rinse, sanitize. Observed knives stored as clean to be soiled with food debris.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in bottom of display cases.

3-302.11(A) Separate the different types of raw animal foods. -P Store raw ground beef below steak. Observed raw ground beef stored above steak on the speed rack in the walk-in cooler. CDI by rearranging storage order.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed single use articles stored above cutting prep table to have blood debri built up on outside of containers. CDI discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held foods at 45F or below. Observed raw beef on speed rack stored at temperatures in excess of 45F. Room temperature of cutting area was observed to be 50 F. CDI by returning cut meats to walk-in immediately after cutting. Do not store meats in cutting area until temperature control is observed (41F).

4-302.14 Sanitizing Solutions, Testing Devices- Observed test strips for sanitizer to be water damaged and would not give accurate reading.