FOOD LION #459 MARKET

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelves in WIC of meat prep room. EHS advised PIC to remove cardboard at least every 24 hours (or as needed due to contamination) to facilitate cleaning or use smooth, washable material like plastic placemats or metal baking sheets. (-0.5)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top lid to dumpster in back of store open and employee stated they intend to keep it open. EHS and PIC both advised the employee the the lid must remain closed when dumpster is not being actively filled, to prevent pest harborage. CDI- Dumpster lid closed. (-0)

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily discharge cleanup plan onsite. CDI- EHS provided plan. (-0.5) Electronic version here: https://mecknc.widen.net/s/jvdkrdhgjw/vomit-or-diarrhea-flyer

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed equipment finished in ware-washing drying on cloth-lined prep table. EHS advised on proper drying methods. CDI- Dishes returned to ware-washing. To be dried afterwards on a smooth, cleanable surface. Addition of a wall mount dish rack is advised. (-0.5)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite in meat department. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bagged ice on floor in walk in freezer. CDI- PIC brings ice off floor. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer above 300ppm inside 3 comp sink. EHS discussed dilution with staff. CDI- Quat diluted to proper concentration. (-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

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash on the outside of dumpster area. Remove at earliest opportunity. (-0.5)

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. Observation: EHS observed single service items stored on the floor in the office of the meat department. Place items at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observation: EHS observed 1 of 2 wrapping pads torn. REPEAT. Observation: EHS observed two lights out in the display case. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observation: EHS observed cardboard being used to line the shelves in the WIC. Shelf linings must be smooth, easily cleanable and nonabsorbent.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef and steak overstocked in display case between 44-45 degrees F. CDI, items 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 .

4-501.11 Maintain equipment in good repair. Observed 1 of 2 torn wrapping pad. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal handheld ordering device stored on prep table.

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

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 boxes of food pads and plastic film stored on the floor in the meat department office.

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 box of raw chicken above raw beef on float rack. CDI PIC moved chicken.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided the PIC with an updated Employee Health acknowledgment form to properly inform employees.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler gasket torn.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for checking quat sanitizer. CDI: strips were brought from produce department until some can be purchased.

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 floors in meat room damaged.

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 damaged floor tile in meat cutting room.

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 in meat room with black stains .

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey and raw beef being stored over RTE kids lunchables, RTE ham and packaged bologna in walk in cooler. CDI- Foods were rearranged during the inspection. -1.5 points.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed damaged dumpster lid. Replace damage dumpster lid. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P NY strip and rib eye recorded above 41F (see chart). CDI- Discarded. REPEAT.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored on top of raw pork in freezer. CDI- Removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some products recorded between 42-45F (see chart). CDI- Relocated to WIC to cool down. No points deducted, first violation of 2019.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham holding above 45F (see chart). CDI- Discarded.

2-301.14 When to Wash - P- Observed employee touch face then begin to handle food without washing their hands after contamination. CDI by instruction.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed grinder component stored as clean but soil residue remaining on unit. CDI, operator relocated for cleaning.

7-204.11 Sanitizers, Criteria-Chemicals - P - Operator sprayed sanitizer from use on wall and solution appeared to test higher than 400ppm. CDI by instruction for PIC to ensure that solution is diluted to required concentration and no higher than 400ppm until unit calibrated.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed employee not vigorously rub hands for 10 to 15 seconds when washing their hands.

3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed box of turkey thawing stored over beef in walk in unit. Observed whole muscle steak stored with cubed steak on tray. CDI, foods relocated for proper storage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diamter probe thermometer available. VR by 10/30/17

4-202.11 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 bus tub with some damage and no longer smooth and easily cleanable. CDI, employee removed from use. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 3 compartment sink in need of footing adjustment so that drain board is sloped to drain. Observed some standing water on clean drain board and not sloped to drain.

5-203.12 Toilets and Urinals - C - Observed an out of order sign on a toilet stall in women's restroom.

5-202.12 Provide at least 100F water at handsinks. - Observed hot water at 68 degrees F in women's restroom and 67 degrees F in mens restroom. Verification return required to ensure that hot water is provided at required temperature.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed several knives stored as clean but soiled with dried food residues. CDI, equipment relocated for cleaning.

band 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a hot dogs stored on ground in walk in freezer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Store equipment in a clean dry area. Observed utensil wedged between soiled area of wall and back of holster.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rack of red trays widh damaged corners and edging. CDI, PIC removed items from use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site during inspection not able to locate certification.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed box of single-service wipes on ground in office area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed batties low in paper towel dispenser and towels not being provided. 4-501.12 Cutting Surfaces - C - Observed a cutting board in need of resurfacing or replacement ad accmulating black soil.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Test kit shall be available fo measure concentration of sanitizer solution. Observed quat test kit empty at 3 compartment sink. CDI, operator retrieved a quat test kit while on-site.

2-301.12 Cleaning Procedure - P -Use proper procedures to wash hands. Observed employee dip hands in wash vat, rinse vat, and sanitize vat at 3 compartment sink when washing hands. CDI by instruction. 2-301.14 When to Wash - P- Wash hands after activities that contaminate them. Observed food employee touch waste container and proceed to handle package of meat without washing their hands. CDI by instruction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels not available at dispenser. CDI, operator replaced batteries so towels are able to dispense. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed red trays with some damage to corners. Replace.

6-301.12 Hand Drying Provision - PF - Observed paper towel dispenser not working and not providing paper towels. CDI, operator provided towels during inspection. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C- Keep eqiupment in good repair and proper adjustement. Observed paper towel dispenser at handwashing sink not discharging paper towels and towels not available. Ensure unit operating correctly so that paper towels are being provided. Observed bottom panel of walk in freezer door damaged.

2-301.12 Cleaning Procedure - P - Vigorously rub hands for 10 to 15 seconds when washing hands. Obsrved food employee not rub for 10 to 15 seconds. CDI by instruction.

6-301.12 Hand Drying Provision - PF - A measn to dry hands shall be provided at each handwashing sink. Observed disposable towel dispenser not working and not providing towels at rear handwashign sink. CDI, operator provided towels during inspection.

2-402.11 Effectiveness-Hair Restraints - C - Employees shall wear effective hair restraints. Observed food employee not wearing a hair restraint upon arrival. 2-303.11 Prohibition-Jewelry - C - Jewelry shall not be worn on wrists or fingers of food employees, except a plain wedding band. Observed a decorative ring on hands of food employee.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store single-service articles in original protective packaging. Observed single-service trays removed from protectifve packaging on shelf and above prep area.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed hand towel dispenser not providing dispsosable towels at handwashing sink. Observed several red trays in poor repair. Replace red sheet trays with cleanable equipment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal foods so that cross contamination is prevented. Observed rw beef stored with raw chicken with packaging open that operator stated was discard items. CDI, operator relocated items to be removed from facility. Observed cube steak stored above whole muscle steak in display case. Observed ground beef stored in packages in contact with packages of steak on cart. CDI, operator relocated foods for proper storage.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - keep equipment in good repair and calibration. Observed a light out inside walk in cooler.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed clean drainboard of 3 compartment sink soiled.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil buildup and old cardboard on shelving inside walk in cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a clean knife rack stored on the side of the seafood prep sink. Do not store knives on the prep sink. Move knives to a clean, dry location.

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer door. Replace gaskets.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed two handsinks in meat market. Water at one handsink was only 84F. Verification required on 12/24/14. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed dispenser broken at one handsink. Verification required on 12/24/14.

2-102.12 Certified Food Protection Manager - C. Observed no SERVSAFE or equivalent. CDI by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Employee in meat market observed washing and rinsing insert for grinder. Employee placed insert into sanitizer basin and then immediately removed it. CDI- employee was advised of written instruction on label to allow to remain in sanitizer or surface area of item be in contact with sanitizer for a minimum of one minute. Discussed option of spraying insert with sanitizer due to insert being too big to submerge in sanitizer. Insert sanitized completely.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Large tube being used to hold lever in place under wash basin at 3 compartment sink. Repair lever at wash basin.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Stack of single service trays and package inserts not protected during storage. Verbal correction.