FOOD LION #617 MARKET

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 cornish hens on floor in walk-in freezer. PIC moved items to shelving.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed one of two wrapping station pads torn and in disrepair. Per PIC, repair part has been on order. Replacement part will be installed once received.

6-301.14 Post a handwash sign at each handsink. Observed missing handwashing signs in both men’s and women’s bathrooms. Signs were removed during store remodel which was completed last month. EHS provided new signs for bathrooms.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed pad on 1 of 2 wrapping stations torn and in disrepair. Per PIC, new pad cover has been ordered and will be installed once received.

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 floor tile in area between handwashing sink and wrapping station. PIC to submit work order for repair.

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 cube steak stored above whole muscle steak in walk in cooler. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed pad on wrapping station torn and in disrepair. Replace pad on wrapping station. -0 points-

5-205.15 Maintain a plumbing system in good repair. Observed leak under handwashing sink on right side of three compartment sink. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink to the left of 3-comp. CDI- PIC had employee refill dispenser.

4-903.11(A)(3)(C) Store single-use and single-service articles at least 6 inches above the floor. Observed single-use trays for packaging of raw proteins stored on floor next to handsink. Trays were in packaging and PIC instructed an employee to properly store item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both side sliding doors of receptacle being maintained open while no trash was being transported.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf.Observed sink with debris. CDI.. Hand sink was cleaned out. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink with meat trays stacked inside of it. CDI..Trays were 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 food on floor in WIF..REPEAT

4-501.11 Maintain equipment in good repair. Observed heating pad at meat wrapping station in need of changing out. Per PIC facility has new pads and will change out pads.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - tested sanitizer in 3 comp sink with a concentration of 0ppm. *CDI - PIC added emptied and refilled sanitizer, sanitizer then had a concentration of 200ppm. NOTE: afternoon food employee working the meat department stated the sanitizer compartment was filled before they arrived and no dishes were done. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - 3 carts of various meat items (refer to temp chart) held in meat department prep room items on both carts were roughly 43-44F, meat department employee stated they were out to be processed and put on the sales floor and had not been out of WIC for a long period of time (Roughly 30 minutes). *CDI - PIC and employee placed all carts back into WIC to cool before processing, EHS advised doing one cart at a time to allow items not actively being processed to be in cold holding rather than in prep area. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - crates of food stored on WIF floor. Food is being donated to the food bank. *CDI - PIC removed crates of food from floor and placed them on nearby shelf. NOTE: No points deducted due to it not being for public sale and in crates with corrective action.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . OBSERVED no working thermometer in the facility during inspection. CDI. PIC ordered one.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from the hand sink during hand washing.

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 food prep area. Needs to be cleaned. Repeat

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink. CDI. PIC replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at sink during inspection. CDI. PIC replaced. Repeat 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no paper towel at one of the hand sinks in the back. CDI. PIC provided some.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without hair cover. CDI. EMPLOYEE wore one.

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 food prep area. Needs to be cleaned. Repeat ***Improvement from last time.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink. CDI. PIC replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at sink during inspection. CDI. PIC replaced.

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 in the grab and go case holding above 41F. CDI- Items were over stacked so PIC rearranged the storage.

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 food prep area. Needs to be cleaned.

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 food trays stored facing upward and unprotected. CDI PIC inverted trays

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed dirty/taps still on red plastic trays store as clean on the rack. CDI- PIC took to 3 compartments sink to wash, rinse, and sanitize. -1.5 pts-

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 ground turkey over RTE crab meat. CDI-FE moved storage order, RTE on top, and knew this was incorrect 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 raw whole muscle below ground beef. CDI-FE moved whole muscle to the correct shelf, where whole muscle is supposed to go.

5-205.15 Maintain a plumbing system in good repair. Observed the HS leaking from the wall when you use it. The other HS was blocked. FE unblocked it and will use it until the other one is fixed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan to PIC.

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 steaks in the grab and go case holding above 41F. CDI- Items removed

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed steaks in the grab and go case over stacked. Top portions were not holding temp. CDI- Top portions removed.

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 chicken stored over plant based RTE foods in the grab and go. Observed raw ham next to RTE ham. Observed raw pork lion over RTE chicken and other RTE products. CDI-Food employee put a divider between the hams and moved the chicken to the chicken area, and the pork lion to the bottom where it was below RTE items. 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 3 different items that were mechanically tenderized and cubed meat stored over whole muscle in the WIC. CDI-PIC showed employee and they switched order.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only a dusty thick dial thermometer being stored for their thermometer. CDI-PIC provided a new thin probe digital thermometer for them.

4-501.11 Maintain equipment in good repair. Observed 3-comp sink leaking. Table legs are held up by wooden stakes .

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw pork and beef in the grab and go. Observed raw chicken over sausage in the grab and go. Observed raw chicken over raw bacon in the WIC. CDI-Food employee changed storage order and EHS explained it to the employee and PIC. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork lions over RTE ham in the WIC. CDI- Food employee changed storage order.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed carts blocking hand sink near front of market area. Suggestion was made to move carts to an area of market were nothing will be blocked. CDI- Carts were moved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from cords located above prep station in market area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed two dumpsters where both lids were open. CDI- PIC closed all lids on dumpsters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed burger cold holding in the display area at temperatures above 41F. CDI. PIC voluntarily discarded.

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 market at the time of the inspection. CDI. PIC got one from another department.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility without knowledge of reportable illnesses and symptoms and no health policy in house. CDI department health policy give the to facility. Suggest facility ensure all staff on all shifts are aware of major illnesses and symptoms.

2-301.14 When to Wash - P Observed employee come in from outside and begin handling multi-use utensils without washing hands. CDI

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 thermometers present in the meat market area, thermometer was provided by PIC as the produce market had an extra.

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 slight wall damage near the walk in cooler doors.

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 tile damage near the hamburger grinder.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand drying device at the front prep area handsink malfunctioning. Function restored by PIC.

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 waste accumulated along side and around the rear waste dumpster. Dumpster was in the process of being cleaned by staff.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed outside garbage dumpster missing a drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outside dumpster left open since last use. 5-501.115 Maintaining Refuse Areas and Enclosures - C Area around walk way to dumpster and dumpster pad has litter and garbage needing 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. Light shield in meat market walk in cooler has silver dollar sized hole in it, needs replacing. Door way at walk in cooler has damaged/ missing corner baseboard tile and loose metal trim, needs repair.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on outside dumpster. 5-501.115 Maintain dumpster areas clean. Observed garbage and litter around dumpster area needing cleaning.

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. Ceiling of walk in cooler needs some cleaning of light dust build up.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door damaged in numerous locations in need of repair.

(NO POINT DEDUCTED) 4-501.11 Maintain equipment in good repair. Observed walk-in cooler door repaired with chaulk in need of permenant repair.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (shelving on display cases collecting water / fluid)

7-201.11 Store toxic materials to avoid contamination. -P Observed chemical containers (block whitener, degreaser) stored underneath table in prep area. (Keep in designated area)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. MCHD staff observed employee chewing gum while working with food. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed one hand sink blocked by two grocery carts because inspector bags were in their normal location. CDI- moved ; no points taken

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed bacon in its originalpackaging stored over ready to eat crab in its original packaging. CDI -reorganized

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility does not have a thin diameter thermometer. VR

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed ss trays stacked above prep table with blood on some. CDI- discarded

4-501.11 Maintain equipment in good repair. Observed main HVAC unit on ceiling in meat cuttting room to be dripping profusely on floor.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster area with excessive food debris on ground.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several meat products stored in the aisle cold holding case above 45F, including but not limited to: turkey wings, ground chicken, chicken paws, gizzards and hearts, turkey drumsticks and turkey necks (see temperature observation chart). PIC stated some products have been stored there overnight. CDI by discarding products stored overnight (see product disposition form). All other products were removed from the shelving and placed either in the walk in cooler or another aisle cooler maintaining 45F and below. Advised to maintain this area of shelving free of product until it is repaired and maintains 45F and below. Prior to departure the coils were cleaned and internal temp dropped down to 40F.

4-501.11 Maintain equipment in good repair. Observed section of the aisle cooler where the top two shelves were not maintaining proper temperature. An internal temperature was taken at the upper vent and measured 60F, on the shelf 50F. PIC has called in a work order but the unit was repaired to provide 40F prior to departure.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean meat trays stored on foam single -use meat trays on the drying rack. Lay on clean and sanitized drainboard. CDI removed foam trays.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency- Food contact surfaces must be clean to sight and touch. Observed food debris on meat saw. CDI by cleaning and sanitizing meat saw.

6-202.11 Light Bulbs, Protective Shielding- Observed light out in walk-in freezer. Repair.