FOOD LION #985 MARKET

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees working with equipment and food without hair restraints or head coverings.

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 WIC and WIF with trash and debris under shelving. Increase cleaning frequency.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of recaulking to the wall.

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 dust build up on fans in walk in cooler and on cords near heat sealer. Ensure more frequent cleaning.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged lid on dumpster.

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 floor tiles cracked and holding water around main floor drain near cutting table.

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed paper towel dispenser on wall above prep sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed no drain plug in dumpster.

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 hole in wall behind hand sink. Observed FRP disconnected from wall by hand sink. -PIC stated walls will be repaired during renovations within next couple months.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed visible meat debris on meat grinder. Per PIC, meat grinder was cleaned last night. -CDI- PIC instructed food employee to properly wash, rinse, and sanitize. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed two containers of pork chitterlings on the ground in the walk-in-freezer.

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 visible food debris on plastic trays stored as clean. Trays are used to hold packages of meat. -CDI- PIC placed soiled trays in 3-compartment sink to be properly washed, rinsed, and sanitized.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed no readily-accessible trash cans with bags inside. Observed no drain plug in dumpster. PIC added trash bags to the trash cans.

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/ diarrhea plan. CDI- EHS left plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed boxes of food stored in the hand washing sink. CDI- All food removed.

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 back stainless steel table in need of cleaning. Clean table.

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 freezer in need of cleaning.

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 back stainless steel table. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Box on hand washing sink at start of inspection. Do not store items on handsinks. Maintain them free for employee hand washing. CDI - Box removed.

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 back prep table. Table is not used for preparation of food. 0 pts.

2-301.15 Only wash hands in handwashing sink. -PF. Observed hand sink was not operating because water had been shut off to sink for repairs yesterday. EHS asked where employees were washing hands and the handsink and 3-comp sink were indicated. CDI - Water was turned on to handsink. EHS discussed handwashing with employees.

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 a thin probe thermometer for use. CDI - Facility has a not thin probe thermometer to use temporarily and a new thin probe thermometer was ordered earlier this week due to the old one being accidentally broken.

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 edging near floor next to doorway broken. Needs repair.

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 food stored on the floor in the WIF. CDI - PIC moved box off the floor.

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 single-service trays stored on the floor in the storage room. CDI- PIC moved trays off the floor.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC does not have a CFPM certificate.

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 single service trays stored on floor in closet. CDI - single service trays were moved off the floor.

4-501.11 Maintain equipment in good repair. Observed tears in heat sealer pads and one heating plate is not heating correctly. REPEAT.

4-501.11 Maintain equipment in good repair. Observed tears in heat sealer pad. 4-402.11 Fixed Equipment, Spacing or Sealing - Installation. Observed caulking behind handsink is wearing away.

7-201.11 Store toxic materials to avoid contamination. -P. Observed lubricating oil stored directly on prep table in the meat prep area. CDI .PIC removed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thermometer in the meat market at the time of inspection. PIC provided one from the store.

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 WI cooler. Needs to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed cut resistant gloves stored as clean with meat residue inside. CDI-Moved to 3 compartment sink to be washed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster too close to facility therefore they couldnt close lid on recycling.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored over meats in the walk-in cooler. CDI- moved to office.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed cleaned utensils stored in container (with standing water) on drainboard of 3 compartment sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. obsevred 2 cutting boards with chips, cracks, and heavily stained.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed lids on dumpsters open. 5-501.114 Using Drain Plugs - C observed damaged leaking drain plug on dumpster. replace plug.

7-201.11 Store toxic materials to avoid contamination. -P obsrved containers of block whitener stored on drainboard of in-use 3 comp sink. CDI- moved to chemical storage. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in 3 comp sink testing > 500ppm QAC. CDI - diluted and test at 300ppm.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed single service foam trays stored on the floor.

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 hand towel dispenser not working at handsink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed trays stored outside of protective sleeve in walk-in cooler. observed single service items stored on the floor inside out of service walk-in cooler.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed garbage dumpster to be overfilled and open doors and lid, trash on the ground around dumpster. observed food in carts near dumpster, uncovered.

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 2 towel dispensers not working in cutting room.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed beef steak on speed rack in cutting room > 45F. CDI moved to walk-in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips provided for testing QAC sanitizer. CDI

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed debris in floor display cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed piece of equipment in handsink. CDI- Instruction provided to remove item.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use trays stored on floor in storage room. CDI- Items were removed from floor.

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 minor debris build up under shelving in walk in freezer. Clean.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed PIC was not able to locate thermometer. CDI- PIC provided thermometer from retail store.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Keep equipment, food-contact surfaces and utensils clean to sight and touch. Observed two knives on the clean board with food debris present, two cube steak cutter on clean board with food debris and one machine guard with food debris present. CDI - PIC moved items to dirty drain board for cleaning.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Keep kitchenware and tableware away from sources of contamination. Observed four knives on top of speed rack uncovered and stored clean. CDI - PIC placed clean knives in service.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Keep equipment, utensils, linens and single-service and single-use items away from sources of contamination. Observed three single-use meat tray stored on top of shelf with food debris present. CDI - PIC discarded meat trays.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Maintain equipment in good repair. Observed split sealing pad for meat packing. Replace pad often enough to prevent splitting. Observed knife stored clean with rust deposits present. Replace knives when they are no longer easily cleanable. Observed table used for stacking meat in walk in with leg buckling. Adjust table leg.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed condenser fan covers with dust build up in walk-in freezer. Clean fan covers often enough to prevent build up.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Keep floors, walls and ceiling in good repair. Observed sprinklers in walk in cooler with rusty build up and dust present. Have maintenance repair fixtures.

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 the walk in cooler fan covers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster lid left open outside. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a small amount of trash debris near the outdoor dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved TCS food items stored inside the aisle seafood case stored at 47-54F. CDI-items were recently stocked and were removed to place into the walk in cooler for storage until the unit can be checked for repair.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed the clean chain gloves and bone scrapers stored on the wash vat faucet.

4-501.11 Maintain equipment in good repair.Observed aisle seafood case not maintaining foods at proper temperature. A work order has been placed to have the unit checked for service.

4-501.11 Good Repair and Proper Adjustment-Equipment - CMaintain all equipment in good repair. Observed the open air seafood case products measuring 42-46F. Unit may have been in a defrost cycle. The ambient air temperature measured 35F. Advised to check food temperatures regularly to ensure proper maintenance of 45F and below. A work order has been placed to have the unit checked for repairs.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean and in good repair. Observed meat debris on the shelving over the cutting boards and the shelving inside the large walk in cooler.

2-301.12 Cleaning ProcedureProperly wash hands without re-contaminating. Observed employee use clean hands to dispense paper towels. CDI- by demonstrating proper hand washing techniques and re-directing employee.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed dried build up inside the meat grinder where the worm is contained and build up in between the cuber blades. CDI- The grinder was cleaned onsite and the cuber was placed in the 3 comp sink to soak.

2-303.11 Prohibition-JewelryEmployees handling food are allowed only a plain wedding band for jewelry. Observed an employee wearing a watch.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain red trays in good repair. Observed trays with the plastic breaking off in the corners.

6-202.11 Light Bulbs, Protective ShieldingReplace cracked light shield inside the walk in cooler. Clean the light shield in the mens restroom.

2-102.12 Certified Food Protection ManagerThe person in charge (PIC) must be a certified food protection manager. Observed the PIC not certified by an ANSI accredited food protection course.

4-202.11 Food-Contact Surfaces-CleanabilityObserved about 2 red trays worn on the corners and will need to be replaced. Manager is in the process of replacing these.