FOOD LION #276 MARKET

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 1 hand washing sink was missing paper towels. Hand washing sinks must be equipped with paper towels. CDI - PIC placed paper towels at hand sink.

4-501.11 Maintain equipment in good repair. Sanitizer dispenser is leaking and not dispensing properly. Repair sanitizer dispenser.

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. Screwdriver and hammer stored on top of box of gloves. Do not store items on top of single-use or single-service articles that could contaminate the items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand sink in department. Paper towels must be available at all hand washing sinks. CDI - PIC refilled dispenser.

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. Clean shelves in walk-in cooler and clean retail coolers where packaged meat is put out for customers.

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 residue on multiple plastic trays stored as clean. Per PIC, food is not placed directly on trays, only packaged meat is stored on trays. -CDI- PIC placed trays in 3-compartment sink to be properly washed, rinsed, and sanitized.

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 employee place single service trays where raw meat was then put them up in storage for use. CDI- All trays discarded.

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 floor with low grout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw ground beef in walk-in cooler measured 51F and began cooling at 9:40AM. Walk-in cooler door was held open so it was unclear if the meat never reached 41F, or if the door being opened later rose it to above 41F. TCS foods must cool to 41F within 4 hours of preparation. TCS foods in cold holding must measure 41F or less. CDI - Raw ground beef moved to walk-in freezer and measured 40F at 2:45PM. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 2 packages of raw ground beef in retail cooler measured 43-44F. Sticker stated that ground beef began cooling at 12:40PM. Use walk-in cooler to cool TCS foods. Do not place TCS foods above 41F in retail cooler. CDI - All packages that were prepared at 12:40PM were moved to walk-in cooler to cool. 0 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler door is torn. Replace gasket. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured less than 150 ppm quat. Quat sanitizers shall be 200-400 ppm. CDI - Solution emptied and refilled with 200 ppm solution. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sausage package stored directly on the floor in the freezer. CDI. PIC removed above the floor.

5-205.15 Maintain a plumbing system in good repair. Observed clogged drain in the prep area. Needs to be repaired.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel in the meat prep area at the time of inspection. CDI. PIC provided some.

3-302.11(A) Separate the different types of raw animal foods. -Pf- At the end of the inspection EHS observed raw packaged chicken stored above raw packaged ground beef in the wic. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Observed no thin prob thermometer available during the inspection. CDI- PIC provided a thin probe thermometer for use by the end of the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed cooler fan covers in need of cleaning due to dirt debris build up.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed cleaning and sanitizer hose bib with a bell back flow prevention device however a spray nozzle was left attached without any other back flow prevention device. CDI- Nozzle was detached from hose.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster lids open during the inspection. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. - Observed drain plug broken with a large hole in the middle.

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 meat on the floor in the walk in.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the to-go display case. Observed blood residue and debris inside and along the racks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels unavailable at back hand sink next to back hall door. CDI - PIC replaced batteries in dispenser to resolve. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed ground beef stored above ready to eat ham in walk in cooler. CDI - ham was moved to above ground beef.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one of two dumpster lids left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter lying on pad surrounding dumpster. Litter appears to be household goods from neighborhood, not the store (shoes, handbags, pillows, etc).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink by the back hall door. CDI - paper towels were provided.

General comment 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed low grout on the floor in the prep room; patch areas of low grout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 packages of ribs on the prep table in the meat prep room at 54F; employees were not working with the food. CDI - ribs were placed in the walk in cooler to cool.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed spray bottles stored on handsink. observed piece of equipment stored on handsink. CDI by clearing handsink. Do not use for storage.

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 on floor under racks in walk-in cooler.

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 on walk-in freezer floor.

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 dust build-up on cooling unit fan covers in meat cutting room.

Observed no paper towels available at hand wash sink next to 3 compartment sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed scraper and knife with rust residue present on side stored as clean. CDI - placed on dirty drain board for washing. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed utensils drying in direct contact with paper towels. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

Observed drain board and basins of 3 compartment sink with rust present. 4-501.11 Maintain equipment in good repair.

Observed dumpter drain plug not in place, trash on ground pushed through hole. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed meat residue on grinder part stored as clean on 3 compartment sink drainboard. CDI by wash, rinse, and sanitize.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on knife stored as clean on wall mount holder. CDI - sent back to wash, rinse, and sanitize.

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical cleaner stored above wash compartment of 3 compartment sink. CDI by relocating to chemical storage.

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 dried ground beef on wall above 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 broken baseboard tiles next to meat grinder.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Pf No test strips available at 3 compartment sink. CDI added test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue build-up on stoarge racks in walk-in cooler. Observed food debris in display case coolers. Observed food debris on wrapper machine. Observed rust spots on 3 compartment sink drainboards.

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 cracked floor tiles behind meat grinder.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed both hand towel dispensers out of order. CDI- Placed boxes of hand towels at each hand wash sink temporarily until dispensers are repaired.

3-302.11(A) Separate the different types of raw animal foods. -P Observed cubed beef stored in contact with whole cuts of beef in display cooler. Observed cubed beef stored over beef steaks in walk-in cooler on speed rack. CDI by seperating cubed beef from whole cuts of beef.

6-201.16 Wall and Ceiling Coverings and Coatings - C: Repair door to walk in cooler in meat dept. Decaying metal. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair leak under 3 comp sink in meat dept.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing to go trays on floor under table in produce back room.

4-501.16 Warewashing Sinks, Use Limitation - C: Clean and sanitized sinks before set up to wsh dishes after handling raw meats. Raw meat debris inside sink. Manager stated sink was just set up for sanitizing.

4-602.13 Nonfood Contact Surfaces - C: Clean fans inside produce back room. Clean inside dairy cases under butter and spreads(dead flies).

4-501-11B Gasket on walkin refrigerator pulling away from the door4-501-11A Prep sink in meat market pulling away fro the wall

4-602-13 Observed debris inside the display cases

5-501-113 Keep dumpster lids closed5-501-115 Clean around the dumpster area

6-501-12 Floor cleaning needed inside the walkin freezer

7-201.11 Separation-Storage - P: Chemicals stored with clean dishes on drainboard. Keep all chemicals stored separetely. CDI-removed chemicals.

2-102.12 Certified Food Protection Manager - C: Person in charge did not have Ansi accredited food protection manager certification.

5-202.14 Backflow Prevention Device, Design Standard - P: Foaming wash in meat department needs to have a backflow preventin device or air gap if hoses are left under continuous pressure. Talked to Mr Miller (co-manager) about getting paperwork or spec sheets for system from Ecolab. CDI- hoses were dettached. Mopsink in backroom aslo need backflow devices where hoses are attached with cut on/off valves left under continuous pressure. CDI- hoses dettached.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw animal foods from each other to avoid cross contamination. Observed raw chicken stored on top of bacon in walk-in cooler. CDI- bacon moved to proper location.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Maintain TCS foods cold at 45 F or below. Observed fish, imitation crab in cold island case more than 45 F. CDI- case emptied and contents taken to walk-in. Work order for case maintenance made.