FOOD LION #822 MARKET

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . PIC unable to provide food thermometer. CDI- Food employee located thermometer. EHS confirmed accuracy.

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. Trays used for raw meets stored on floor. Remove to above 6 inches.

4-501.11 Maintain equipment in good repair. Gaskets of walk-in need replacing. *REPEAT* 4-101.11 (B) - (E ) Food contact surfaces shall be (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Large scissors held in knife storage beginning to rust. CDI- PIC removed item to be discarded.

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 fans on vents with heavy dust accumulation. Increase cleaning frequency. *REPEAT*

4-501.11 Maintain equipment in good repair. Observed one ceiling vents leaking water onto floor, one ceiling vent leaking water onto prep table. Vent leaking onto prep table had are rust near fan. *REPEAT* PIC placing work order.

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 fans on vents with heavy dust accumulation. Increase cleaning frequency. *REPEAT*

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Over no paper towels or other approved alternative for hand drying at hand washing sink. RPEAT CDI. Paper towels were added during inspection. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed visible debris in hand washing sink. CDI.. Sink was cleaned out.

4-501.11 Maintain equipment in good repair. Observed warming pad on sealing equipment in need or replacement.

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 trays stacked as clean on speed rack, used to store packaged meats ( after meat has been wrapped) with visible raw meat on trays. CDI.. Trays were moved to w/r/s

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf .Observed no paper towels or approved alternative for hand drying at handwashing sink. CDI..Paper towels were added

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 floor in WIF.. CDI..Boxes were picked up and stored on shelf.REPEAT

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 trays stored face side up not in protective packaging. CDI.. Trays were placed face side down.

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 directly in front of hand sink. CDI. PIC removed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw shrimp stored on floor in WIC freezer. -CDI- PIC relocated items. -0-

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 multiple single use items stored directly on the floor in the storage area.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor in the prep area. CDI. PIC fixed the leaks.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no vomit and diarrheal clean up plan. CDI. PIC was provided one. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towel. CDI. PIC replaced.

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 multiple single use items stored directly on the floor in the storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towel. CDI. PIC replaced.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed crate on handwashing sink. -CDI- PIC removed item. -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 raw meat on floor in WIC. -CDI- PIC relocated items. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handwashing sink with paper towel dispenser not dispensing paper towels because it was in need of new batteries. -CDI- PIC placed a box of paper towels above dispenser. **REPEAT** -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed coffee creamer stored in hand wash sink. Employee stated they do no use this sink. CDI-Hand sink was cleared of items for hand washing use. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed broken paper towel dispenser at other hand sink. Employee stated dispenser had been broken for a couple days and they would just open up the dispenser. CDI-Dispenser was opened so paper towels were accessible and a box of paper towels were also placed beside this hand sink.

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 items like pork chops, chicken, sausages, and country ham stored over RTE items like hotdogs, cooked ribs, and spiral ham. CDI-Storage order was corrected so RTE items are stored above raw foods to prevent cross contamination.

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 paper towel dispenser at hand sink and broken light fixture. Make repair or replace. PIC placed work order for light fixture.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI - PIC provided paper towels. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed no sanitizer at three compartment sink. Container of quat sanitizer was empty. CDI - PIC replaced container of quat sanitizer and a concentration of 400ppm was achieved. -1.5 points-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed green disinfectant in active use in the kitchen area. Disinfectant is used on tables and food contact surfaces. CDI- Disinfectant removed from kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw, mechincally tenderized steak stored above raw whole intact muscle steak. CDI-PIC put tenderized on the bottom. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken patties stored above RTE plant based tofu chicken product. Observed RTE hams stored next to raw hams. CDI-PIC put tofu chicken above raw chicken and placed a divider between the raw and RTE hams. *Side note all items were on display for grab and go. PIC did not sign due to Covid protocols.

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 cracked and damaged red meat trays in meat department prep room and walk-in cooler.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed meat department manager lacking knowledge of employee health policy. Facility has employee health policies posted; EHS commended reviewing more frequently.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket on the door of the walk in freezer. Have replaced.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee slicing steaks and then use the sanitizer to wipe down the prep counter without washing or rinsing in between. Meat manager explained that they wash, rinse and sanitize the cutting boards at the end of each work day, but just sanitize and wipe down the board and then sanitize again to let air dry after slicing a particular meat. Manager also explained that they cut throughout the day when needed. If there is a break in between cutting and you are about to sanitize the area, a wash and rinse step must be achieved. The sanitizer will not be effective without properly washing and rinsing first. CDI-The boards were properly washed, rinsed and sanitized.

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 container of trays stored on the floor in the dry storage closet. CDI-The trays were placed onto the shelves.

4-501.11 Maintain equipment in good repair. Observed a damaged corner to the door of the walk in freezer. Have repaired.

5-205.15 Maintain a plumbing system in good repair. Observed two leaks coming from the plumbing underneath the 3-compartment sink. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of crumbs and food residue in hard to reach spaces of meat wrapping station. CDI - Wrapping station cleaned during the inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P Spray bottle of sanitizer testing at 50ppm quat. CDI - Dumped and refilled at correct concentration.

7-201.11 Store toxic materials to avoid contamination. -P Spray bottle of sanitizer stored on prep counter. Spray bottle relocated.

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

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Install coving at wall floor joint around white column in walk in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Towel dispenser was not working at second handsink in cutting room. CDI - Batteries replaced; paper towels dispensing as required.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Towel dispenser was not working at second handsink in cutting room. CDI- Towels supplied to sink.

4-501.11 Maintain equipment and utensils in good repair. Observed band saw hard plastic housing badly cracked in several areas, pieces can chip off and get into the food during use. Have plastic housing replaced. Observed some un-used knives and un-used sharpeners stored in kichen that were rusty. Worker removed rusty utensils. GENERAL COMMENT: Observed no grade card posted, workers said it had been removed during painting. Contact health dept. for replacement grade card if ever lost or stolen as grade card is required to be displayed by NC law. New grade card posted. SR# 66958 investigated during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed red trays stacked wet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed Styrofoam meat trays stored on the floor in the back hallway.

4-501.11 Maintain equipment in good repair. - Observed a heavily cracked container in use. Discontinue use of anything cracked/broken. Observed the wash vat of the 3 comp sink draining water slowly. PIC stated a work order has already been placed to have it fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pre packaged items such as pork fat back and streak of lean on display at room temp. Packaging has "keep refrigerated" on the label and cooking instructions. CDI - items were discarded and will be held in the cold case from now on.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gasket on the walk in cooler door and walk in door where the speed racks are held. Replace gaskets.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in door of walk-in cooler. Replace gasket.

4-903.11 (A) Single service storage; Properly store single service items. Observed single service trays stored on top of drink machines in back storage area under light fixtures without shields.

4-602.13 Nonfood Contact Surfaces - C;' Keep non-food contact surfaces clean; Observed shelving on display cases collecting debris in need of general cleaning.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer at proper concentration levels; Observed sanitizer provided in spray bottle and sink measuring 0ppm; CDI sanitizer corrected during inspection providing 200ppm quat sanitizer.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed food debris collecting on shelving underneath display cases in need of general cleaning.

(general comment) 6-202.12 Heating ventilation, Air Conditioning System Vents; Keep vents clean; Observed air vents in restrooms collecting heavy debris in need of cleaning.

Properly store raw meats to prevent contamination; Observed raw chicken stored above raw beef in walk-in cooler; Raw meats properly stored according to final cooking temperature.

(general comment) Keep equipment in good repair; Observed leak at piping at employee hand sink in need of repair.

Keep non-food contact surfaces clean; Observed shelving throughout display sales floor collecting food debris in need of cleaning.