FOOD LION #1262 MARKET

4-204.120 Equipment compartments that are subject to accumulation of moisture shall be sloped to an outlet that allows complete draining. Observed WIF and cutting room with condensate from cooling units dripping onto boxes of food.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink in men’s bathroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open and trash on ground.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer dispensing over 500ppm quat during inspection. CDI - Maintenance contacted during inspection, facility to dilute to proper concentrations until repair. 1 pt.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash receptacle conveniently located near handsink during inspection. CDI - Trashcan placed adjacent to handsink. 0 pts.

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 various cracked and chipped floor tiles throughout facility during inspection. Repair or replacement necessary. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in prep area leaking heavily from the bottom. Repair necessary. 1 pt.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee with no gloves portioning out pre cooked crab legs into separate bags using his bare hands. CDI PIC had employee discard those bags of crab legs. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee engaged in food prep (portioning crab legs) with no beard guard.

4-501.11 Maintain equipment in good repair. Observed ice build up in walk in freezer under fans. PIC stated a work order will be put in.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive waste stored around dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at the time of the inspection.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. EHS observed empty soda cans in service sink. CDI PIC removed empty soda cans. -0 points

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 packaged whole muscle meat stored below a tray of with three (3) packaged containers of ground meatloaf mix on WIC speedrack. CDI - PIC and EHS reorganized speedrack trays to prevent potential contamination. EHS provided establishment with storage order chart for WIC. Note: Food employee was observed rotating contents of speed racks to storefront grab and go coolers prior to end of inspection. Contents of each rack were placed and prepared earlier in the shift and were set to be placed at properly separated raw animal food storage at customer service areas.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe food thermometer in meat department with dead battery. PIC located screwdriver to open thermometer, which was then made functional by replacing dead battery with a replacement that was available in meat department at time of inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged in food prep (placing ground meats into individual single service trays) without an effective hair restraint.

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 two (2) stacks of single service meat trays (one at grinder, one at prep table) for use by meat department employees with exposed food contact surfaces exposed. CDI - Packages were reoriented to prevent potential contamination.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed meat department thermometer not turning on at time of inspection. CDI - PIC retrieved replacement thermometer from readily available supply.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately seven (7) cardboard boxes at various states of being broken down throughout the WIC and prep area. Conversation with PIC and meat department manager elaborated that delivery was not being processed at time of inspection. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open at time of inspection. REPEAT Note: Facility has improved dramatically in storage of waste at dumpster receptacle. Trash bags stored adjacent to the dumpster in previous inspection were marked with line item citation 5-501.110 (storage of waste in receptacles) as opposed to the proper line item citation 5-501.115 (discarding of items and litter stored within a waste receptacle enclosure.) Noted improvement in dumpster pad maintenance and previously improperly marked citation are noted as to why citation 5-501.110 is not marked as a 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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed whole muscle pork chops stored below ground turkey in WIC. CDI - PIC and EHS reorganized WIC to prevent potential contamination.

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 a single stack of single service meat containers placed for use by meat department employee on the prep table with food contact surfaces exposed. CDI - Packages were reoriented to prevent potential contamination.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive waste stored on the dumpster pad, including several bags of trash. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open at the time of the inspection.

2-301.14 When to Wash (P) Observed food employee wipe nose with back of hand and pushed up glasses with gloved hands, then moved to handle food products to put on display without first washing hands. CDI - Discussion. Hands washed. - REPEAT - 2 - * Facility has improved with hand washing. Points remain the same *

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored on meat trays. CDI - Drinks removed. - REPEAT - 0.5 -

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee touch mask, glasses, and face and moved to continue food prep without washing hands. CDI - Employee hands washed. - 2 -

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 use trays stored on floor next to meat grinder. CDI - Trays picked up off of the floor. - REPEAT - 1 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunchbox stored on top of cleaned equipment. CDI - Lunchbox moved to office. Equipment moved to 3 comp sink to be W/R/S. - 0 -

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 ground beef placed into floor display before being fully cooled. CDI - Items moved to walk in cooler for rapid cooling. - 0.5 -

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed 2 containers of trays stored on floor in storage. Store items at least 6 ft off the floor to prevent contamination. - 0.5 -

4-501.11 Maintain equipment in good repair. Observed cover over plastic sealer ripped. Observed prep sink pulled back from the wall. Replace cover. Recaulk prep sink back to wall. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sweeping needed to the inside of walk in cooler. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some meat items recorded above 41F (see attached). CDI- Cooled downn in freezer. Overstacked. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P London broil, NY strip, and ground beef all recorded above 41F (see chart). CDI- Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One package of ground beef recorded above 41F (see chart). CDI- Discarded.

6-301.11 Handwashing Cleanser, Availability - PF Hand soap was missing at one of the two hand sinks in meat market prep room. CDI- PIC installed soap during the inspection. - 1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove box residue left on shelving in walk in cooler. -.5 point

6-301.12 Hand Drying Provision - PF 1 of 2 hand sinks in the meat market prep area lacked paper towels. CDI- Paper towels were installed. 1 point.

501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in the 3 comp sink was registering over 400 ppm when checked. CDI/VR- PIC diluted chemical sanitizer so that it registered 200-400 ppm. Recommend contacting chemical provider to adjust/calibrate the chemical dispenser. REPEAT 3 points. Recommended that the hot water that feeds the sanitizer tube be adjusting. Hot water made for quat sanitizer to dispense at 115 degrees. Sanitizer works best from 65-75 degrees per manufacture instructions.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Mexican sausage was cold holding above 50 degrees in the meat market room. CDI- PIC placed sausages in freezer for an aggressive cool step. 0 points.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed large amounts of trash buildup along the enclosure area. Have this area better maintained. 5-501.113 Covering Receptacles - C Keep dumpster doors and lids closed. 0 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in the 3 comp sink was registering over 400 ppm when checked. CDI- EHS diluted chemical sanitizer so that it registered 200-400 ppm. Recommend contacting chemical provider to adjust/calibrate the chemical dispenser.

4-204-112 Temperature Measuring Devices-Functionality - PF Digital thermometer used in the meat market was not easily readable. Ensue that all thermometers are legible, properly functioning and in good repair.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed rusty fixture being stored directly over cutting board in the meat market prep area. Ensure that all utensils/cutting surfaces are being stored in areas that will prevent possible contamination.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground beef stored over RTE ribs in the walk in cooler and raw bacon stored over RTE picnic hams in the meat case. CDI - PIC re-arranged the storage order during the inspection. -1.5-

4-501.11 Maintain equipment in good repair. Observed rusting condenser fan covers in the cutting room and cut cooling curtains at the door of the walk in cooler. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory sign posted near the raw section of the meat case. CDI - PIC printed off sign and posted during the inspection. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed knee pedals not operating the handsink to the left on the inside of the cold cutting room. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored in display case over RTE smoked turkey. CDI - PIC placed raw pork on the bottom shelf. -3- REPEAT

4-501.11 Maintain equipment in good repair. Observed rusty condenser fan covers and broken handle on walk in/storage door. Repair. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the condenser fan covers. Clean. -0-

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 black buildup on the upper left hand wall of the meat coat storage wall. Clean. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef and pork stored over RTE ham in the meat cases to the left of the entrance to the meat department. CDI - Pork and beef moved and RTE ham cuts grouped together. -1.5-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on the meat case and facility serves cold smoked salmon. Sign was removed during a recent remodel. CDI - SIgn posted. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins used in the meat department stored on the floor in a walk in converted to storage space and meat trays with food contact surfaces facing up. Elevate at least 6 inches off the floor and invert trays. -0-

4-501.11 Maintain equipment in good repair. Observed rusty condenser fan covers over the entrance to the walk in. Repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat trays stored on clean drainboard soiled with meat debris and knives stored as clean with meat debris. CDI took to 3 compartment sink to rewash.

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 walls where hose is stored is in need of cleaning.

4-501.11 Maintain equipment in good repair. 3 compartment sink in meat room rusting. 4-502.11(A) Maintain utensils in good repair. Observed red plastic meat trays that were cracking discard when damaged.

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 trays stored on floor in storage closet. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service trays above prep table soiled with old blood and debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at any of the handsinks. CDI paper towels provided.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground pork stored over raw sirloin steak in display case. CDI ground pork stored on bottom and divider placed around product. Repeat.

. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground beef stored over beef strips, and cubed steak stored with raw steak stips in front dispaly. CDI items rearranged and separated with partition.

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 styrofoam meat trays soiled with meat juices on top racks. Suggest facility keep trays in plastic coverings to prevent contamination. CDI soiled trays discarded.

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 area and walk in cooler covered in dust.

6-501.12 Cleaning, Frequency and Restrictions - C. 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 floors in cooler soiled with debris.6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C. 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 cracked tile on baseboard near cooler door.

7-201.11 Separation-Storage - P. Toxic chemicals shall be stored away from food, equipment, and utensils. Observed bottle of sanitizer stored above meat prep table. CDI item moved below.

4-302.12 Food Temperature Measuring Devices - PF. Food temperature devices with a small probe diameter shall be provided. Observed dial thermometer that was not thin probe. Verification required.

5-501.115 Maintaining Refuse Areas and Enclosures - C. Storage area of refuse shall be maintained and free of unnecessary items and litter. Observed dumpster area litter build up near the walls.

6-301.12 Hand Drying Provision. A paper towel dispensor in the market was jammed and would not dispense paper towels. CDI.

The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge of the department and of the store today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

5-205.11 Using a Hand washing Sink-Operation and Maintenance. Hand sinks must be used for hand washing only. Observed a bowl was sitting in one of the handsink. PIC moved the bowl. 6-301.12 Hand Drying Provision. Observed paper towels would not come out of one dispenser and were very difficult to get out of the other. CDI, dispensers fixed by the PIC.