FOOD LION #1057 MARKET

4-501.11 Maintain equipment in good repair. Observed wrapping pad torn. Replace.

5-205.15 Maintain a plumbing system in good repair. Observed 2 toilets in the ladies restroom not operating.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken on grab and go line holding above 41F. CDI Items were removed and placed back in WIC to re cool quickly. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed pipe underneath 3 compartment sink leaking. Repair.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf observed sanitizer at the 3 comp sink was 100ppm. CDI - air pockets in the sanitizer line was repair during inspection.

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 light shield in the WIC was broken; bulbs without shield. A work order was submitted for the repair during the 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 fans in meat department that are in need of cleaning and handsink closest to 3 comp sink in need of cleaning. Repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink at 150ppm and concentration should be 200-500ppm. Facility was not actively washing dishes. emptied and refilled and concentration was 500ppm. Suggest facility use room temperature water to fill sanitizer. 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

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 fans in meat department that are in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ground turkey and ground beef stored next to each other without a partition, raw pork and cooked pork ribs together without a partition, raw beef steaks above turkey legs and vice versa on a rack. CDI items relocated. Repeat. For more information on food storage order please visit: http://meck.co/FoodSafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical bottle with unknown chemical. CDI bottle of chemical discarded.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays that were stored with inside up and had build up of debris on interior and edges of containers.

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 build up of dust on fans in main prep area and display case racks with leftover food debris. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed outdated health policy. CDI provided facility with updated information. Repeat. verification required. Observed employee working in area that was not aware of major illnesses and symptoms and was not aware of any employee health training provided. VerificAtion required. Repeat.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef and raw chicken that was stored on same rack in front display case without a separating divider. CDI divider provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed cleaned meat grinder that was not used for the day with leftover meat debris. CDI item broken down to be cleaned and parts moved to 3 comp sink.

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 meat cover sealer that was soiled with leftover raw beef that was white and leftover raw ground on the floors in kitchen when no ground meat was processed for the day.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed outdated health policy. CDI provided facility with updated information. Repeat. verification required.

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. Unable to produce written vomit diarrhea plan. CDI plan provided

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer available on site. PIC provided new thermometer for department.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster drain plug in need of repair.

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 vents in main prep area and bathrooms in need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed outdated health policy. CDI provided facility with updated information. Repeat.

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. Unable to produce written vomit diarrhea plan. CDI plan provided

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsinks blocked by carts and pallets. CDI items relocated.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays that were stored with inside up and had build up of debris on interior and edges of containers.

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 vents in department covered with dust and in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no manager on duty with proof of certification

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed outdated health policy. CDI provided facility with updated information.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer available on site. Verification required.

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.n Observed interior of handsink with pink debris and ceiling vents in prep room covered with dust and in need of cleaning.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at dispenser by 3 compartment sink. Observed dispenser not working at hand sink by prep sink. CDI, items repaired by PIC. Observed both dispensers in good repair.

4-602.13 Nonfood Contact Surfaces - C Observed soiled shelves at walk in cooler. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe under sanitizing compartment at 3 compartment sink. Need repair. No points due to noted items at previous inspection in good repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels dispensing from broken paper towel dispenser. CDI - PIC placed box of paper towels at handsink. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed meats stored under leak at condenser in walk in freezer. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink in cutting room. Observed leak at rear of toilet in largest stall in women's restroom. Observed floor drain under prep sink not draining properly. PIC reminded that if sewer overflow occurs, this facility shall automatically close to avoid the IMMINENT HAZARD. REPEAT -2-

5-205.15 Maintain a plumbing system in good repair. Observed leak under 3-comp sink that needs to be repaired.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee handle trash bag and continue to handle single service items and equipment. CDI hands washed and gloves changed.

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 caulking by prep sink, handsink, and 3 comp sink that needed to be repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken tenders and raw chicken thighs stored in display case and overstacked at 44F. CDI items just pulled and placed back in walk in to drop temperature and stacking items lower in reach in.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service plastic bags under mechanical oil. Observed single-use meat packaging trays uncovered above meat preparation area, possible contamination concern. Store single-use items so as to prevent contamination.

5-205.15 (B) System maintained in good repair - C Observed 3-comp sink leaking from pipe underneath and the faucet was leaking. Maintain plumbing in good repair.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed trash build up behind dumpster.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cut peppers and onions stored directly next to raw steak without a barrier. CDI items separated by space.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed only cold water supplied to one of the cutting room hand sinks today- cdi valve turned on to provide hot water.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed meat cutter with a wrist watch on today.

5-205.15 Maintain a plumbing system in good repair. 3 comp. sink is leaking at teh spigot when it is turned off.

4-501.11 Maintain equipment in good repair. Observed a torn plastic curtain at the entrance to the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed the 3 comp. sink spigot leaking when turned off. The other leak has been repaired, thank you.

3-302.11(A) Separate the different types of raw animal foods. -P Observed fully cooked ribs touching a pack of raw pork ribs. Divider placed between the two to correct.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on the walk in cooler door(right door) and corroded metal on this door.

5-205.15 Maintain a plumbing system in good repair. Observed the spigot and drain pipe of the 3 comp sink leaking today.

Observed meat from the night before on the grinder blade and inside of the grinder. It was broken down today by PIC and sent to 3 comp. to rewash. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed a torn gasket on the walk in freezer door. Observed gapped metal on the walk in cooler door. 4-501.11 Maintain equipment in good repair.

, Observed the handsink pipe in the market not attached to drain properly. Observed the 3 comp. sink leaking as well. 5-402.13 Maintain sanitary sewage system.-P VR within 10 days.

Observed food debris around the outside of the dumpster. Observed the lid open on the dumpster. 5-501.115 Maintaining Refuse Areas and Enclosures - C 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

Observed cracked and broken tile in the market and missing grout. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

3-302.11(A) Separate the different types of raw animal foods. -P Ground meat loaf mix above whole lamb chops in sales case; ground chicken above seafood and ground pork above whole pork chops in walk in cooler. CDI - PIC corrected all storage order durint the inspection; recomended that plan-o-gram is reviewed and leadership notified of any changes needed based on storage order.

5-202.12 Provide at least 100F water at handsinks.-Pf . Water at main handsink at 145F. Sink has one lever due to mixing valve being on in place. Water is too hot to allow for proper handwashing. CDI- adjust tempering valve more to allow for proper handwashing and to prevent possible injury.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Oily/ food residue in sanitizer in 3 comp sink. CDI-John Phifer emptied and cleaned immediately. Mr. Phifer was advised to ensure that all sink basins are cleaned when emptied and prior to refilling them.

6-303.11 Intensity-Lighting - C. Light intensity shall be at least 10 foot candles at 30 inches above the floor in walk in refrigeration and dry food storage areas. Only 2 single bulbs operating in walk in cooler. Mr. Phifer advised that request for replacement of lighting and/ or additional lighting has been submitted. Mr. Phifer advised that he does have to bring in additional lighting to complete inventory. CDI- Replace damaged lighting and provide additional lighting per the rule requirement provided.

4-201.11 Equipment and Utensils-Durability and Strength - C-Observed shelving in walkin refrigerator propped up on crates. All shelving propped up on crates need to be replaced.

5-501.15 Outside Receptacles - C- Observed dumpster lids opened

6-303.11 Intensity-Lighting - C- Lighting inside walkin refrigerator and freezer need to be at least 10 foot candles 30 inches above the floor. The walkin refrigerator needs more bulbs in existing lights and at least one more light fixture added to the far right area.

.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. All foods shall be stored in order of final cook temperature. Observed cooked ham being stored below ground beef. CDI- cooked sliced ham was relocated to the top shelf.

4-602.13 Nonfood Contact Surfaces - C. Non-food contact surfaces shall be clean to sight and touch. Observed the end of one of the whiskers missing with food debris inside the handle. CDI- whisker was voluntarily discarded.Observed food debris on the interior of the display cases near the interior vents. CDI by instruction. R.

All in use utensils shall be cleaned every four hours. Upon asking the PIC how often the meat knifes were cleaned, PIC stated that they were cleaned every 4 hours. 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. R.