FOOD LION #1376 MARKET

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink. Needs repair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed hand sink with build-up, need more frequent cleaning.

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 tile near floor drain. Water ponding in this location. Needs repair

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 food and packaging debris littered on floor in WIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed gray water leaking heavily out of drain pipe in back handsink during inspection. Repair necessary. 1 pt.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin at handsink in back prep area. Acquisition necessary. 0 pts.

REPEAT 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 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above ready-to-eat foods in the walk-in cooler. Observed raw ground beef stored above lamb chops in the walk-in cooler. CDI - All items were moved to the correct storage order.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee or store manager is certified.

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 ground beef stored above whole-muscle steak in the walk-in cooler. CDI - Item was moved to the ground beef shelf.

REPEAT 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 ground beef stored above steaks and roasts. CDI - Items were moved to the correct order. Improvements made from previous inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin-probe thermometer. CDI - Thermometer was provided from the produce department.

REPEAT 4-501.11 Maintain equipment in good repair. Observed a small leak in the walk-in freezer compressor. Improvements made from previous inspection.

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 ground beef stored above whole-muscle beef in two separate locations. CDI - Items were moved to correct order.

4-501.11 Maintain equipment in good repair. Observed a leak in the walk-in freezer compressor that is forming a block of ice.

2-301.15 Only wash hands in handwashing sink. -PF Employee washed hands in 3 comp. Sink. CDI - Instructed/Educated. Employee washed hands in handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Ground beef recorded at 45F, CDI - Cooled down. 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 .

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal water bottle stored on top of box in WIC

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 in WIC, Repair.

5-205.11 (A),(B) Maintain access to hand sinks. Hand washing sinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with a box stored on top and live pudding on the side in area where a splash guard would be located. Both items were moved to a different location during the inspection.

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 pork chops stored below ground beef. Observed chicken cordon blue(raw) stored above ground beef. Both items were moved and stored according to their final cook temperatures.

5-205.11 (A),(B) Maintain access to hand sinks. Hand washing sinks may only be used for handwashing.-Pf Hand washing sinks shall be available at all times and used for the sole purpose of hand washing only. Observed hand washing sink with ground beef stored inside and live pudding on the side in area where a splash guard would be located. Both items were moved to a different location during the inspection.

5-205.15 Maintain a plumbing system in good repair. Observed hand washing sink nearest to the 3 compartment dish sink with a pipe leaking. Work order was placed during the inspection. Ensure that unit is repaired at earliest convenience.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink shall available at all times to carry out handwashing. Observed handwashing sink blocked by a U-boat upon arrival to inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no disposable paper towels at second handsink in prep area. The second handsink is located within 10 feet of the handsink without paper towels. CDI-PIC added paper towels to handsink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork roast stored below raw ground beef in walk-in cooler. Observed raw chicken stored above raw ground beef in walk-in cooler as well as raw chicken above fully cooked ham. CDI-PIC rearranged all storage issues correctly during inspection. Separate different types of raw animals foods per final cooking temperature.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed one large dead roach in meat market office area/storage area. EHS did not find any other insects or signs of insects in the meat area. PIC stated Ecolab comes often to spray.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed accumulation of food debris and other debris on metal portion of meat label and wrapping station. Increase cleaning frequency.

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 minimal buildup of black debris at base line of FRP panels in meat room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed hand washing sink basin with items stored inside. Ensure that hand washing sinks are used for hand washing only. -1 point.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P-P Observed raw hamburger beef cooling at 0/minute cooling rate. This is in large part due to the methods involved with cooling. CDI- raw beef was unwrapped and placed in walk in cooler for proper cooling. -1.5 points.

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 Observed raw beef being cooled while heavily wrapped in the display cold hold case. Display cold hold case is only meant to be used to cold hold and not cool food items. CDI- food items were unwrapped and placed in walk in cooler to properly cool. -.5 points.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on meat grinder . CDI moved to sink to be cleaned.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer too strong > 400ppm when tested. CDI: by diluting to the proper concentration

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting boards in meat cutting room if they can no longer be cleaned/ or stains can no longer be removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw meat stored on trays above ready to eat foods inside walk-in cooler. CDI: storage order corrected.

Repeat: 4-501.11 Maintain equipment in good repair. Observed some damaged meat trays still remain. Most have been replaced. Continue to get rid of old meat trays that are damaged.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer at 3-comp sink too strong for FCS. Concentration above 400ppm. CDI: by diluting and correcting to 200ppm. Water temperature was too hot and was adjusted to room temperature.

4-501.11 Maintain equipment in good repair. Observed red meat trays damaged with cracks and wires exposed. Replace

General Comment: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed spillage and residue at customer meat display case.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Raw meat observed stored over ready to eat foods including cooked ham and ribs inside walk-in cooler on rolling rack. CDI: storage order rearranged.

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 numerous broken tiles in floor of meatroom.

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 floors in meat room and in walk in cooler damaged and in need of repair.

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 tiles broken in front of meat cutting area.

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 FRP at freezer door damaged and handsink pulling away from wall in need of recaulking.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pork chitlins on the floor of the freezer. Insure items are kept on the racks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored over several boxes of ready to eat ribs and other items. Ready to eat foods shall be stored above any raw product. CDI- Items changed to proper storage order.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed several white meat trays with visible food splash on sides. CDI- PIC discarded 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. - 0 pts - Observed cleaning needed on condenser fan in main working area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed cube steak stored over whole cuts of beef such as roasts. Insure that any beef that has been comminuted by restructuring is kept on a lower shelf than the intact products. Item moved by PIC.

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 portion olf freezer door attachment in disrepair.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above ground beef in display cooler. CDI items were rearranged.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed walk-in cooler in need of air thermometer.

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 several floor tiles in disrepair in front of meet grinder and in walk-in cooler.

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

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at handwashing sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C. Observed meat cutting table balanced with styrofoam trays. Repair/Replace table.

5-202.12 Water temperature at handsinks must be 100F. Observed handsink in men's restroom only reach 93-95F. Must be correct within 10 Days (12/16/13). If corrected before date listed, call contact # on page #2.5-205.11 Handsinks must be kept accessible. Observed strainer stored in handsink.

4-903.11 A single-service item must be stored at least 6 inches above floor. Observed single service containers stored on floor.

4-302.14 Test strips must be provided to accurately test sanitizing solution. Observed manufactureres recommendations on sanitizer state 150-200 ppm. Facilities test strips only registered 100 or 200 ppm. Upon testing, santizier was <200 ppm. Accurate test strips must be provided or sanitizer should be calibrated to 200 ppm. Verification required within 10 days.

4-601.11 Equipment shall be clean to sight and touch. Observed spillage in display case under spiral ham and chicken-whole.

5-206.14 Backflow prevention devices must be provided where necessary. Observed incorrect backflow preventer at chemical station in kitchen. Observed incorrect backflow preventer at can wash in chemical storage area. Provide backflow preventer designed for continuous pressure or documentation from chemical company stating device is built-in. CDI will connect hose for each use.

7-201.11 Separation-StorageSeparate poisonous or toxic materials by spacing or partitioning and locating in an area that is not above food, equipment, utensils, linens and single service or single use articles. Sanitizers may be stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens and single service and single use articles. Observed a single spray bottle of sanitizer stored on the cutting board while steaks were stored on the cutting board. CDI by removal and education.

4-602.13 Nonfood Contact SurfacesMaintain all non food contact surfaces clean. Observed build up in and around the meat case sliding doors. REPEAT