FOOD LION #1584 MARKET

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 breast in a box in the WIC stored over top of raw pork. Ensure proper storage order arrangement is done. -CDI- PIC rearranged to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed seafood in the WIC in a crate box. Crate box was less than 6 inches off of the floor. Ensure that all food is maintained at least 6 inches off of the floor. -CDI- PIC lifted foods so that they were 6 inches off of the floor.

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 the WIC with buildup of residue and debris present. Observed basin of the hand sink with silty residue present. Sink is properly caulked to the wall, however hand sink is sloped slightly downward so any residue from handwashing is not directly going down the drain. EHS guided PIC to clean the sink more frequently and adjust so that all water and residue slopes down into the drain. Ensure that non-food contact surfaces are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several cuts of meat and ground beef in speed racks of the cutting room in packaging packaged by the facility. PIC stated that the meats had been cut, packaged, placed in the WIC to cool, and then taken out to be placed into the grab and go cases. PIC stated that he did not know how long the meat has been sitting on the speed racks in the cutting room for. EHS observed the meats above 41F but below 45F. PIC stated that he would move the packaged meats on the speed racks back into the WIC to cool prior to having the meats go out on the grab and go cases. -CDI- Meats moved to WIC to cool down. EHS observed approximately 10 packaged ground beefs packaged by the facility in the grab and go case above 41F but below 45F. EHS observed that the meats were cut today. PIC stated he would have the meats moved into the WIC. All other meats in the grab and go case were at 41F and below. -CDI- Ground beef moved to the WIC to cool. Ensure that meat that is prepared in the facility is properly cooled prior to going into grab and go cold holding units. Ensure that all TCS foods are maintained at 41F and below. 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 .

4-903.11(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 splatter and residue present on some of the single service styrofoam plates. Observed several stacks of single service styrofoam plates with the food contact portions of the plates facing upward. Ensure that the single service plates are stored in a way to prevent potential contamination, such as in the original packaging.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the lids of the dumpsters open. Ensure that dumpster lids and doors are maintained as closed when not in use.

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 left over debris and residue present on the floor of the WIF as well as cardboard and tape that shall be cleaned out. Ensure that floors, walls, and ceilings of the facility are maintained as clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food on the floor of the WIF. EHS asked PIC if there had been any deliveries this morning PIC stated that delivery was from yesterday. Ensure that food is put up upon delivery and that food is not held on the floor. -CDI- Food employee started putting up food that was present on the floor.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed slight rusting on the internal parts of the meat grinder. Ensure that all food contact surfaces are free of rust and corrosion.

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 cover for condenser fan in main processing room of the facility with dust and residue present. Ensure that all floors walls and ceilings, as well as attachments of such places in the facility are maintained as clean and free from any debris and buildup.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility with an incomplete employee health policy. CDI. PIC was provided a new copy and education provided on it was well. For more information on employee health policy, please visit: www.mecknc.gov/foodsafe

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink on back wall. -CDI- PIC provided paper towels at handsink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager in meat market department or overall store management during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink on back wall. -CDI- PIC provided paper towels at handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed food residue in interior of meat grinder. PIC stated meat grinder was cleaned last night. -CDI- PIC will properly wash, rinse, and sanitize grinder before use. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 buildup of food residue on plastic trays used to store packaged meat. PIC stated trays with visible food residue were to be used today.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed large hole in drain plug in dumpster.

4-501.11 Maintain equipment in good repair. Observed sanitizer in dispenser not reading. Sanitizer connected to hot water, only hot water comes out. Water needs to be 75F as mentioned on sanitizer directions. Facility had other sanitizers to use until the dispenser gets fixed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Boxes observed on top of hand washing sink in prep room. Do not store items on hand washing sinks. Only use for employee hand washing. CDI - Boxes removed from hand sink.

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. Knives stored on tray with standing water with dead flies in water. Employee stated these were clean knives from last night. Store clean utensils where they aren't exposed to contamination. CDI - Knives placed in wash vat to be re-washed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster outside does not have a lid. PIC states they ordered this dumpster to deal with throwing away the large amount of food after the store lost power 2 days ago. 0 pts.

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. Floor cleaning needed under plumbing fixtures in prep room. 0 pts.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed sanitizer to be quart while facility has chlorine base strips. CDI. PIC ordered new ones.

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 on vents in the prep area.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor in the meat prep area. Needs to be repaired.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a bottle of water stored directly in the hand sink. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor in the meat prep area. Needs to be repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat residues on the meat grinder after cleaning. CDI. PIC removed to be cleaned.

4-501.11 Maintain equipment in good repair. Replace torn seal pad. Repeat violation.

4-501.11 Maintain equipment in good repair. Replace torn seal pad. Repeat violation.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probed thermometer observed. EHS will verify no later than 10/29/2020 that thermometer has been obtained.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Seal pad for meat wrapping observed torn. Repeat violation.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Quat sanitizer at three compartment sink observed above 400 ppm. CDI. Sanitizer was diluted to 300 ppm.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace torn seal pad for wrapping meat.

5-205.15 Maintain a plumbing system in good repair. Observed leak at knee pedal for handsink in cutting room nearest grinder. REPEAT -1-

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 a cracked container used for the ground meats at the grinder. Do not use cracked/broken food contact surfaces.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed a leak at the hand sink by the grinder; repair leak.

7-208.11 Store labeled, first aid supplies to prevent contamination. -P - Observed a bottle of rubbing alcohol stored with Styrofoam containers and above the meat prep table. CDI - the item was moved to the office for storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of food debris from walk in cooler door gasket.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser not functioning. CDI - Batteries replaced and dispenser now functioning.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's hat stored on the rack with the meat Styrofoam containers. CDI - hat was moved to the office.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up on wrap machine.

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/bacterial growth on wall next to walk-in cooler door. 6-201.11 Floors, Walls and Ceilings-Cleanability - Observed gap in caulking between wall and hand sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried food residue and cardboard on storage shelving units. Clean.

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

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 vent covers of cooling system to be dusty.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed raw frog legs thawing in rinse water compartment of 3 compartment sink while sink was in use for wash, rinse, and sanitize. CDI by moving frog legs to prep sink for thawing. Rinse water drained. Rinse compartment washed, rinsed, and sanitized.

3-501.13 Use approved thawing methods. Observed frog legs thawing in rinse compartment of 3 compartment sink. Sink was set up for utensil washing. Thaw in prep sink under running water or in cooler.

4-602.13 Nonfood Contact Surfaces - C: Clean display case under country crock spread and block cheeses. Dead flies observed. Clean display caseunder pork loin and chicken breasts. Dried blood evident. CLean door gasket on meat cooler door.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Rusting observed on rack above 3 comp in meat department. Replace torn wrap pad. Repaint display cases with raw meats if peeling. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Reseal metal flap inside meat cooler door. Recaulk or reseal holes in walls in meat department.

6-202.13 Insect Control Devices, Design and Installation - C: Observed fly traps hanging above areas where food can and will be passed under. Remove

4-602.13 Nonfood Contact Surfaces - C: Clean inside catch tray at fresh produce case. Change split wrap pad in meat dept.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Discontinue storing soak pads used in meat trays in splash zone of hand sink. (open) Keep all food contact items stored in a manner that is safe from contamination. CDI-moved

3-302.11 Raw pig feet and raw bacon in packages stored with cokked pork products. Keep raw meats stored separately from cooked/ready to eat meat products. CDI-moved bacon with pig feet and separated by partition.

4-601.11(c) shelving in walk in meat cooler needs to be cleaned. Keep all shelving clean to site and touch.

5-202.14 Backflow prevention device. Must provide backflow prevention devices on/at chemical and mopsink when under continuous pressure. Keep hoses disconnected when not in use. Meat dept manager requested specs on chemical wash device.

5-501.115 Food debris found around dumpsters. Keep area around dumpster clean and free of debris.

6-201.11 Cracks in floor tiles around drain @ saw. Repair floor tiles so that they are sealed and free of standing water. 6-501.12 Vents in ladeis room and men's room dusty. Clean vents in restroom so that they are free of dust.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Separate raw animal foods from each other to prevent cross contamination. Observed ground turkey over ground beef and pork in display case. CDI- rearranged.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Observed various packaged fish products 50 F in display case. CDI- loaded on cart and taken back to walk-in cooler.

Use equipment for its intended use. Observed fish thawing in 3-comp utensil and equipment sink. Use provided prep sink for thawing foods.