FOOD LION #518 MARKET

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap for the hand washing sink upon arrival. -CDI- Soap was provided. (1 pt)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets and a damaged door on the WIC and WIF. Repair/replace damaged gaskets and repair damaged door. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipe at hand sink causing pooled water on the floor. PIC stated that they have already placed a work order for the leaking pipe. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ground beef recorded above 41F. Ribeye in grab and go recorded above 41F. CDI - 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. Shelf for display case bent and damaged. Repair/Replace.

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. Floor damaged and wood subfloor exposed in reach in freezer. Repair

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed multiple boxes of fully cooked ribs stored on top of or directly beneath raw boxes of country ham on the front left shelf inside WIC. CDI-PIC corrected storage order For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed facilities dumpster with open lids due to being full. EHS spoke with PIC about using a larger dumpster or more frequent pick ups. Facility’s trash gets picked up once a week regularly unless requested for additional pick ups.

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 moderate amount of dark build up on ceiling tiles above raw meat grinder near WIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a stack of cleaned large red trays for the speed racks to be wet nested on the sanitizer basin drain board.

4-501.11 Maintain equipment in good repair. - Observed multiple large red trays for the speed racks to have cracks, holes, and to have the top layer of the trays peeling off. PIC stated he will have his next employee in comb through the trays they have and the store manager will order new ones.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed packaged raw ground beef from the previous above 41F in the cutting room (see temp chart). Food employee stated that items were taken from WIC and sat out for about 20 mins and were in the process of being placed out in the grab and go area. CDI-Food employee placed items back into WIC to cool. EHS spoke with PIC about not staging items in the cutting room before being placed on the grab and go due to room being 50F ambient temperature and potential for TCS to get out of temperature before being set out on the display. Repeat, but points remain at half due to number of items out of temperature and grab and go items within temp. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 significant dust build up air vents above cutting table and minor buildup on the ceiling above the grinder.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple packages of raw chicken overstacked in customer grab n go cooler holding above 41F. See temperature chart. All items towards the back of cooler were 39F. CDI- all items holding above 41F voluntarily discarded, and EHS discussed overstacking with PIC. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thermometer in department. PIC stated that their previous thermometer recently broke and they just ordered a new one yesterday. Verification visit will occur no later than 4/1 to ensure that facility has working thin probe thermometer.

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 black trays left open-ended on shelving. Single service trays shall be inverted to provide protection from contamination such as dust, debris, flies landing, or spills.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Caulk 3 comp sink to wall to create seal.

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 refrigerated room with build up left attached. Recommend a higher cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw turkey wings stored over ready to eat turkey leg walk in cooler. CDI-PIC rearranged storage 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 vent system with dust build up above main room cutting station.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes stored on top of hand wash sink by the three compartment sink. CDI - PIC moved boxes. - 1 -

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 shrimp stored on floor of Walk-in freezer. - 1 -

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 . Ground beef in display grab and go recorded above 41F. CDI - Discarded. REPEAT. Points not escalated due to improvement.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork over ready to eat pork pot sticker in walk in cooler. CDI-PIC rearranged storage order. 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 chicken over raw pork in walk in cooler. CDI- PIC rearranged storage order.

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 2 rolling carts with several racks of packaged ground beef as well as several racks of packaged skirt steaks cold holding in the main prep area at 45F. The ambient air temperature in the main prep area was 47F and PIC stated items were waiting to go onto storefront for customer grab and go. CDI-PIC placed rolling carts in walk in cooler to rapidly cool back to 41F.

4-502.11(B) Provide accurately calibrated thermometers. Pf. For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed a damaged and inoperable thin probe thermometer. VR-a verification visit will be conducted within 10 days to verify new working thermometer in meat department.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp 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. Clean floor in walk-in cooler. Clean dust from walls in market area.

6-202.11 Light Bulbs, Protective Shielding - C. Replace cracked light shields on fixtures in market area.

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 build up of debris at caulk line at 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 cleaning needed at caulk line at three compartment sink due to black 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 3 compartment sink in need of caulking and cleaning needed due to mold build up.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser on rear wall in need of battery replacement .

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed employee unable to identify the 5 reportable symptoms and food borne illnesses. Facility did not have the Employee Health Policy posted for employee to refer to. CDI EHS discussed the 5 reportable symptoms and food borne illnesses and provided EHP flyers.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee drinks stored on the prep table. Ensure to cover and store employee drinks to prevent contamination.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an open container of pickles stored in the handsink. Ensure handsinks are only for handwashing. CDI PIC voluntarily discarded container of pickles in the handsink. Repeat violation. Points were not escalated due to overall improvement seen in maintaining access to handsinks.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed blocked handsink. Ensure to maintain access to handsinks at all times. CDI PIC removed box blocking handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handsinks. CDI PIC provided paper towels to both handsinks.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored above raw pork in the walk in cooler. CDI PIC rearranged to proper order. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw turkey stored above containers of pickles. CDI PIC rearranged order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Three products of whole meats held above 45F (see chart). Suspected products were held too far out. Push products back in racks to allow cold air flow. CDI- Chicken was cooled down (see chart), other two products were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P One package of beef in display unit recorded above 45F. ALL other foods in unit were recorded below 45F. CDI- Product discarded. PIC suspected customer picked up product and placed it back later, thus exposing to temp. abuse.

4-501.11 Maintain equipment in good repair. Observed damaged gasket in reach in cooler. Facility will replace.

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. Reach in gaskets in need of cleaning.

| 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels provided at sink. REPEAT. CDI.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at either hand sink. PIC stated this was because day just started. CDI- Paper towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P Raw ground turkey (165F) stored above raw pork (145F). Raw polutry must always be stored on bottom. CDI- Storage order re-arranged.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some food stored on floor in freezer. Keep food off floor.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink on prep table. CDI- Drink removed.

General Comment - 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels missing from handsink closest to eye wash station. CDI - by restocking.

Repeat - 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 several old red meat trays that were cracked and in need of replacing. PIC indicated that trays are still on order. Due to remodel of store, order was set back. Replace cracked bottom saw machine cover. Repair washer at 3-compartment sink drain. Not retaining sanitizer in sink.

Repeat - 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 several old red meat trays that were cracked and in need of replacing. PIC indicated that trays are still on order. Due to remodel of store, order was set back. Replace cracked bottom saw machine cover.

Repeat - 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 several old red meat trays that were cracked and in need of replacing. PIC indicated that trays are on order but just hadn't come in yet. Replace cracked saw machine cover.

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 several red meat trays in need of replacing. Observed damage and cracks on edges of trays.

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 ice build-up on floors and door of walk-in freezer.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in the 3 compartment sink at a concentration of ~50ppm. Manufacturers directions state the quat should be at a concentration of 150-400ppm for the sanitizing of food contact surfaces. CDI- sink was drained and refilled at the proper concentration.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed large quantities of ice buildup on the walk in freezer floor.

4-501.11 Maintain equipment in good repair. Observed one torn gasket on a walk in cooler door.

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 deteriorated, pitted caulking connecting the 3 compartment sink to the wall.

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

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 mold growth on 4 ceiling tiles in the meat preparation room.

5-501.115 Maintaining Refuse Areas and Enclosures - C. The storage area for refuse shall be maintained free of unnecessary items and kept clean. Observed debris buildup around dumpster area.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationGeneral Comment: Store raw animal food so that cross contamination is prevented. Observed 1 food guard missing on lower shelf between ground beef and whole muscle beef. CDI, operator provided food guard during inspection.

7.202.11 Restriction-Presence and UseGeneral Comment: Only toxic substances that are made for use in the food establishment shall be stored in facility. Observed 1 bottle of "graffiti remover" stored in office room. CDI, operator removed bottle of graffiti remover.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean linens and utensils in a clean, dry area. Observed clean apron stored in contact with a soiled wall in office area. Observed a clean utensil stored between soiled wall and knife holster.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces of equipment shall be free from accumulation of soil. Observed shelving soiled with cardboard residue in walk-in cooler.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionClean ventilation system so that a nuisance and discharge is prevented. Observed heavy dust accumulating in ventilation system in men's and women's restrooms. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyFood contact surfaces of equipment shall be cleaned at least every 4 hours. Observed meat grinder soiled with dried animal debris. CDI, operator cleaned meat grinder.

4-203.11 Temperature Measuring Devices, Food-AccuracyFood temperature measuring devices shall be accurate to within 2 degrees F. Observed food temperature measuring device off by 10 degrees F and displaying a temperature of 22 degrees F in ice water. CDI accurate thermometer provided by operator.

4-202.16 Nonfood-Contact SurfacesNonfood contact surfaces shall be free from crevaces and allow for easy cleaning and facilitate maintenance. Observed 2 red trays with damage. CDI, operator removed 2 trays from use.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and AvailabilityIf disposable towels are used at handwashing lavatories, a waste receptacle sall be located at each lavatory or group of adjacent lavatories. Observed 1 garbage can located away from handwash sink with disposable towels. CDI, operator provided a trash can at group of handwash sinks in prep area.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionClean ventilation. Observed vents in men's and women's back of house restrooms accumulating some dust.