FOOD LION #748 MARKET

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sealed package of raw chicken being stored inside handwashing sink. CDI- PIC removed the chicken product. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no form of hand drying at the handwashing sink. CDI- PIC provided paper towels.

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 packages of raw chicken stored directly over packages of raw boneless steak on the speed rack in the WIC. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder stored as clean with visible raw meat debris and built up on food contact surfaces that hasn't been cleaned since yesterday. CDI- PIC WR/S equipment. 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 soiled meat pad at the meat packaging station in need of replacement. PIC will order new heating pads.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from dumpster. PIC will order a replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at customer grab&go 80%-20% ground beef (6), 73%-27% ground beef (8), NY strip steak (3), and beef ribeye steak (3) above 41F. See Temp Chart. CDI - PIC voluntarily discarded food which were prepared yesterday. PIC will place workorder to ensure equipment is accurately functioning. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed PIC's thermometer not turning on. PIC obtained another thermometer. EHS educated PIC on using the thin probe part and not the infrared portion for temperature checking of TCS foods.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a speed rack near meat grinder with cut ribeye steak, ground beef, and NY strip steak above 41F from 10:40AM-10:50AM. CDI - PIC several items of each type of raw meat were voluntarily discarded. PIC also verify temperatures with own thermometer. Refer to the temperature chart. No accurate conclusion could be reached regarding the cause of the processed meat exceeding 41°F. PIC stated after the meat is processed it's placed in WIC to be cooled down and later moved to customer grab and go shelves. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer not functioning properly. CDI - PIC obtained thin probe thermometer from another department.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up on WIF#1 door frame, floors, and A/C unit. Ice build up is not allowing door to close properly. 4-501.11 Maintain equipment in good repair .Observed ice build up inside of WIF#2 on A/C unit pipes and walls. PIC will call for repairs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packaged raw beef tenderloin and raw NY strip steak above 45F in customer grab and go C/H case. Digital thermometer of C/H case went from 45F-54F during inspection. On-site technician came to troubleshooting C/H case. EHS measured ambient air of C/H case at lower shelf and upper shelf. Temperature at the lower shelf was 48 and upper shelf 54F. PIC stated foods were prepared around 2:00PM and moved the food from all four shelves back to WIC to quickly cool down. Towards the end of the inspection on-site technician was able to fix issue with C/H case. EHS verified C/H case ambient air was observed at 38F. 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 .

REPEAT 4-501.11 Maintain equipment in good repair. Observed ambient air of customer grab and go C/H above 41. PIC stated the C/H case was in defrost but wasn't sure what time it started and the temperature continued to rise up from 48F to 54F. Towards the end of the inspection on-site technician was able to fix issue with C/H case. EHS verified C/H case ambient air was observed at 38F. 4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice build up on door seal not allowing door to fully close and ice build up behind HVAC unit.

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 seafood stored on the floor in walk in freezer. CDI - Box of seafood was placed on the storage rack.

4-501.11 Maintain equipment in good repair. Observed walk in freezer with heavy ice build up on door seal not allowing door to fully close and ice build up behind HVAC unit.

5-205.15 Maintain a plumbing system in good repair. Observed grey bus tub being used to catch dripping water from 3-comp-sink. Work order has been placed.

4-501.11 Maintain equipment in good repair. Observed both walk in freezer with heavy ice build up on doors and behind HVAC unit. PIC stated work order will be placed. 4-501.11 Maintain equipment in good repair. Observed metal shelve in walk in cooler with broken supporting leg. EHS suggested not putting any food on shelf as it can collapse. PIC stated work order will be placed.

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 vents attached to both ceiling cooling units with heavy dust and debris build up. PIC stated worker order will be placed.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Spoke to food employee on process on how to clean the meat grinder. Food employee stated he only uses hot water to clean in place. CDI - PIC educated PIC to make sure food employees knows the proper process of cleaning in place requires washing, rinse and sanitizing equipment. 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 .

4-903.11(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 black Styrofoam boxes on floor near RIC. CDI - PIC put items on metal rack.

4-501.11 Maintain equipment in good repair. Observed door seal of WIF damaged and causing large amount of ice buildup around the door.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage/debris all over floor outside near receptacles. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plugs on receptacles.

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 baseboard tiles chipped and cracked near WIF and WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on prep table near wrapping station.

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

4-501.11 Maintain equipment in good repair. Observed door seal of WIF damaged and causing large amount of ice buildup around the door. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heat wrap pad with several cuts across it. Observed cardboard under prep table leg. PIC removed cardboard. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hand-sink foot pedal not working properly. EHS unable to wash her hands because this is the only hand sink in the meat department. EHS advised PIC to have repaired asap. PIC attempted to repair but will put in a work order today. Observed the fan leaking in the WIC. Water was leaking on boxes of packaged meat. EHS had PIC move boxes of food that was directly below the leak. PIC will put in a work order today.

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 baseboard tiles chipped and cracked near WIF. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on single service trays. CDI PIC moved employee items.

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 meat department. Employee stated that manager keeps thermometer with him and he’s not here today. CDI PIC got a thermometer from the office and left in the meat department.

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 on the floor in the WIF.

4-501.11 Maintain equipment in good repair. Observed gasket seal on WIF damaged and causing large amount of ice build up around door. Door is very hard to open and close. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed both heat wrap pads with cuts across them. They are not smooth and easily cleanable. 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 floor and base board tiles cracked and chipping near WIF.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various products to be > 41 F at display case. Refer to temperature chart. Items had been in cold holding unit for an hour prior to inspection. CDI - All products relocated to walk-in freezer where they began to cool down towards < 41 F. -1.5- 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.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed ice buildup surrounding perimeter of both WIF doors and ice buildup below fans inside right WIF. Gasket/seal damaged at right WIF door. Repair and ensure equipment is fully functioning, preventing buildup. REPEAT: 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed both heat wrap pads with multiple large cuts across the the fabric. It is no longer smooth and easily cleanable. -1-

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 non-functional paper towel dispenser during inspection. Paper towels accesible. Repair equipment. -0-

4-501.11 Maintain equipment in good repair. Observed ice buildup surrounding perimeter of left WIF door and ice buildup below fans in right WIF. Ensure equipment is fully functioning, preventing buildup. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed both heat wrap pads with multiple large cuts across the the fabric. It is no longer smooth and easily cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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. Observed ground beef and steaks in the customer display that were above 41F. CDI-foods were discarded due to ground beef having been left in display over night and steak was put out earlier that morning around 8am.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer in need of replacement.

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 several ceiling tiles with mold due to condensation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife stored as clean with food debris. CDI- Knife was moved to be cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp- sink at 0 ppm. CDI - New sanitizer bag was installed and concentration was raised to 300 ppm.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer was not working because battery needed to be replaced. CDI - Battery was replaced.

5-205.15 Maintain a plumbing system in good repair. Observed leaking hose bib in women's bathroom.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed turkey in the WI stored directly on the floor. CDI. Needs to be stored 6inches above the ground.

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 articles stored directly by the meat cutter with particles of beef on them. CDI. PIC removed to the right storage area.

4-501.11 Maintain equipment in good repair. Observed water leaks from the AC unit in the meat prep area. Needs to be repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a build up of dust on the fans in the meat prep room. Have cleaned. REPEAT.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of rubbing alcohol stored on the prep surface in the meat prep room. PIC stated that it is used to remove sticker residue. CDI- PIC relocated bottle to office.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in meat prep room covered in dust. More frequent cleaning needed. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed blood residue accumulation on the lid of a waste container.

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 debris and detritus present in hard to reach areas of the facility, such as underneath racks and other equipment.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and debris strewn about the waste area.

6-303.11 Intensity-Lighting - C Observed one burned out light section in the walk in cooler.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer door not properly sealing allowing heavy condensation build-up. Observed plastic door curtain in disrepair to walk-in cooler.

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 visable signs of water damage collecting in light fixtures and surround areas of ceiling. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unnecessary equipment stored in meat prep room.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage store uncovered/unprotected on meat saw in direct contact with packaged products. CDI beverage voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed large ice accumulation collecting around door of walk-in freezer. Repair issues causing ice accumulation.

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 fans with dust accumulation above prep area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw pork and vegetables in retail area. CDI: Items rearranged.

4-501.11 Maintain equipment in good repair. Observed damaged WIC door and gasket on WIC door. Facility is due for remodel beginning May 20th-June 5th.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility needs thin diameter thermometer. VR

5-202.12 Provide at least 100F water at handsinks.-Pf : Found hot water maximum of 95 F in restrooms used by employees. Provide minimum of 100 F water at handsinks. Return visit required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cleaned utensils on drainboard that had not been cleaned.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays on shelf above prep table not protected and some visibly stains. Operator Piotr Gil had storage corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in center display cooler cases. CDI- Operator advised will have cleaned.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Some dried food residue on the wheel and wheel guard of the saw. Market manager, Joshua Christopher advised that saw had been washed and was being stored clean. CDI- Advised manager Rachael Montilla and market manager Joshua Christopher of cleaning. Both advised of cleaning and retraining of personnel on cleaning.

General Comment- Observed PIC without food safety certification. Maintain a PIC at all times with food safety certification by 1/1/14 to avoid 2pt deduction.

Maintain proper storage of all single service items. Observed white and black styrofoam without protection- some stored food food contact surface exposed and some stored properly, all intermingled.

Maintain hair nets used as dust filters clean. Observed with heavy debris.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesObserved employee health policy containing all required symptoms except a lesion containing puss, cut or infected wound.

5-202.14 Backflow Prevention Device, Design StandardObserved backflow prevention device on garbage can wash not designed to be kept under continuous, failing with water leaking from under Bell backflow device. Provide backflow prevention device made to be under constant pressure.

5-501.13 ReceptaclesObserved waste seeping out from under disposal dumpster. May have rusted bottom in dumpster. Repeat

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-MethodsObserved black residue on a few ceiling tiles.