FOOD LION #1365 MARKET

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility did not have digital a thin probe thermometer. CDI PIC provided a new thermometer and EHS verified that calibration is accurate.

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 bag of black meat trays on the floor in prep room. Employee stacks them on the floor when packing ground beef. EHS advised to stack them on a cart or crate. CDI PIC put trays on a shelf.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom. REPEAT

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 WIC floor with debris and buildup. 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 buckling in WIF floor. Floor covering is new but has a pockets underneath. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on top of trays and country ham packs. CDI PIC moved jacket.

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. Observed raw chicken stored over raw pork and raw beef in the grab and go case. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed walk in freezer gasket split on door.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in female restroom.

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 floor of walk in cooler with debris.Ensure more frequent cleaning. REPEAT VIOLATION 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 buckling in walk-in freezer floor. Observed touch up paint needed to threshold of door to office. REPEAT VIOLATION

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 shelving in walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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 floors and walls in walk-in cooler in need of cleaning. Clean and increase cleaning frequency to maintain clean. 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 buckling in walk-in freezer floor as well as cracks along baseboard area of wall to the left of the walk-in cooler. Repair all damaged areas.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC not able to locate vomit and diarrhea clean-up procedures. CDI: PIC printed out procedure and posted it in department. For more information please visit: http://meck.co/FoodSafety

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. Observed raw pork being stored over raw beef on speed racks in WIC. CDI: PIC rearranged beef and pork. For more information on food storage order please visit: http://meck.co/FoodSafety

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer not able to function properly. CDI: PIC provided a new thin-probe thermometer.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing/broken tile at can wash. REPEAT

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken tile at can wash.

4-501.11 Maintain equipment in good repair. Observed pads of wrapping equipment torn and in poor repair. Replace. Observed several broken and cracked light shields over prep area and cutting boards.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available. CDI, small probe thermometer purchased and provided during inspection. Repeat.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 container of clean equipment stored on soiled drainboard side of 3 compartment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed department manager and store manager not able to locate certification or demonstrate that they had ANSI accredited certified food protection manager certification during inspection. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed meat grinder stored as clean but had food residues. CDI, operator disassembled equipment for cleaning and sanitizing.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed small diameter probe thermometer not turning on. CDI, food thermometer provided

4-501.11 Maintain equipment in good repair. Observed small leak at rubber gasket of 3 compartment sink. Operator stated work order was placed on equipment. Repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed some meat residues and stickers accumulating below and in corners of store meat display cases.

3-501.13 Use approved thawing methods. Observed several packets of pork ribs thawing in standing water inside 3-comp sink. CDI: ribs removed from sink and stored inside walk-in cooler.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground beef stored over whole beef muscle in the WIC. Observed 6 violations out in the grab and go area and they are as follows: ground beef over whole muscle, smoked turkey over pork feet, observed chicken and turkey lions above pork lion, observed chicken above pork. CDI-PIC did understand how it should have been, did know the difference in storage order and they fixed it. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork jowls over RTE pork chops in the grab and go. Observed fully cooked hams next to raw hams. CDI-PIC changed storage order and put raw on the bottom and seperated RTE from raw.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified fiid protection manager in the facility at the time of inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no working thermometer in the facility at the time of inspection, CDI. PIC got one.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee food stored directly by customer food in the WI freezer. CDI. PIC removed.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw ham next to RTE ham in display grab and go. Obserevd raw chicken stored above raw pork in grab go. Observed ground beef stored above lamb chops in WIC. CDI-PIC added plastic barrier to seperate, put chicken on the bottom in display case and put lamb chops above ground beef in WIC. REPEAT.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed only a dial thermometer on site, when calibrated EHS thermometer was 98F, PIC's thermometer was 81F. CDI-PIC grabbed a calibrated thermometer from the deli and will keep a calibrated on site.

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 tiles around floor drains in kitchen area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee working with food with long hair. CDI - employee put hair in a bun and put on a hair net in addition to a hat.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork chops stored above cooked ham in the walk in cooler. CDI - items were rearranged correctly.

General comment 4-501.11 Maintain equipment in good repair. - Observed holes in the metal on the front of the walk in cooler door. The front of the door is damaged and rusting; it is not smooth and easy to clean. Repair/replace door.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a bottle of glass cleaner stored above the cutting boards on the prep table. CDI - bottle was removed.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the 3 compartment sink. Repair leak.

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. Debris and crumbs on floor of walk in freezer. Clean.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on prep room fan guards. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Items on the second shelf of the "heat and eat" section holding above 45F; shelves extend too far forward holding product at or just beyond the case load limit. CDI - Out of temp product removed to walk in cooler for rapid cool down. Recommended that these shelves are replaced with shelves that will better hold product within the required operating temperature.

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. Repair hole in floor at walk in cooler door.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available. VR - Will return within 10 days to verify.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC could not provide proof of certification.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizing solution in 3 compartment sink testing > 400ppm. cdi by diluting to < 400ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. obserevd box of poultry on the floor 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. observed scraper knives stored between knife holder and wall.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried food debris on meat cuber blades. CDI by wash, rinse, and sanitize.

5-501.16 Provide waste bins in required areas including at handwash sinks. Provide waste bins inside mens and womens restrooms.

5-205.15 Maintain a plumbing system in good repair. Observed water leak under 3 compartment sink. REPAIR

3-302.11(A) Separate the different types of raw animal foods. -P Observed cubed steak stored above whole cuts of beef steak/roast in walk-in cooler and in display case. CDI by rearranging order of meats.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on walk-in cooler storage racks.

5-501.115 Maintaining Refuse Areas and Enclosures - C: Clean around grease trap near dumpster.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Change wrap pads in meat department. Repaint inside display cases. Paint chipping. * Note* transformer blew up previous day. Refrigerated trucks and freezer trucks brought in to salvage perishables. All cooler and freezers are woring properly. Unsalvaged foods were all thrown out. Transformer replaced in the middle of the night.

4-101.19 Nonfood-Contact Surfaces - C: Replace split wrap pad in meat dept.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair ceiling tile in produce back room near cooler. Repair broken floor tile in meat dept at floor drain.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean inside display case under brown eggs in dairy and display case in produce at corn and peppers.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed mold growing on baseboard under 3 comp and hand sink in produce back room.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Wrap pads observed not in good repair in meat dept.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CStore all utensils in a manner to prevent contamination; in a clean dry area. Observed utensil stored hanging off of faucet of 3 compartment sink.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PFMaintain water in wash vat of sink at least 110F when actively washing utensils. Observed water in 3 compartment sink 87F however no utensils were currently being washed. Instruction given to PIC to empty and refill sink before washing any utensils.

6-501.12 Cleaning, Frequency and Restrictions - CProperly clean floors in walk in freezer. Observed with some debris.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Keep different species of raw animal food separated from each other. Observed ground turkey over ground beef in cooler. CDI- moved to proper location.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Found crabcakes, pork on display 49 F. CDI- items pulled form shelf.