GIANT PENNY

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed four (4) food employees engaged in various food prep and cleaning tasks (slicing pork chops, wrapping cooled trays of raw animal food, cleaning floors and clean in place equipment, etc.) with wrist watches and bracelets. Remove prior to engaging in food tasks.

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 styrofoam containers in ant rack above three compartment sink and in room that has automatic wrapper with exposed food contact surfaces. Stack above sink was observed with visible splatter and moisture on food contact side. CDI - PIC voluntarily disposed of soiled portion of single service articles. PIC inverted containers to prevent further contamination.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash cans at handsinks in cutting room and wrapping at start of inspection. CDI - PIC rotated waste bins to sit at handsinks prior to end of inspection.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thin probe thermometer, stored as clean, with dried food debris on surface. CDI - EHS cleaned and sanitized thermometer during calibration process. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Per conversation with department manager, grinder utilized within meat WIC was cleaned and sanitized twice weekly, whereas slicers and equipment within non refrigerated prep area are cleaned once daily. CDI - EHS reviewed cleaning and sanitizing of food contact equipment with TCS food with PIC; food contact surfaces in refrigerated storage areas (I.E. grinder in WIC 2) shall be cleaned at least once every 24 hours, whereas food contact surfaces such as slicers are to be cleaned and sanitized within 4 hours of use or between different species of raw animal food. 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 .

3-501.15 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 approximately five (5) portions of TCS food (chuck steak) cooling at front grab and go cooler at insufficient rate. CDI - PIC directed employee to rotate cooling food to WIC to improve cooling rate. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Briefly observed cleaning hose attached to chemical towers draped through basin of handsink at start of inspection. CDI - PIC removed hose from handsink basin at start of inspection during initial handwashing.

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 commercially packaged raw pork sausages stored directly above raw, packaged in house smoked pork jowls. Observed one (1) open styrofoam tray of open chicken legs stored above pork in WIC 2. Store poultry beneath ground beef and pork; store ground beef and pork beneath whole muscle raw animal foods. CDI: PIC removed chicken from pork shelving in WIC 2; PIC began process of reorganizing grab and go cooler during inspection. EHS provided storage order charts for reach in units and WIC.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed facility dumpster with no drain plug in drain port. Contact waste management company and/or landlord to replace missing drain plug.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- Observed Tupperware and lids present in the handsink in the room with the automatic wrapper. Keep handsinks maintained for handwashing only. -CDI- Tupperware removed.

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 styrofoam containers in cutting room and in room that has automatic wrapper with no protective wrapping and with visible splatter present on them.

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 exposed unfinished wood on the door way leading to the cutting room. Seal wood in the door way.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed protein in WIC above 41F please see temp chart. CDI.. food remained in cooler to continue to cool. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer at 10ppm. CDI sanitizer was remade to 50 ppm.

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 cardboard on floor in WIC

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and drinks stored with food for facility. Facility needs to designate an area for employee food in WIC

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed meat cart stored in front of handsink near wrapping station in market area. CDI- cart was removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Test strips were provided with an expiration date of no earlier than 8/23. CDI- test strips were replaced with ones that had a date of 08/26. -zero-

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. Repair damaged areas of floor and walls in walk-in cooler #1. Areas of walls at wrapping station need repainting. -zero-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed display on thin probe thermometer malfunctioning. Verification required.

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 need of sealing in chicken and beef coolers.

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 in open packaging store on top of boxes of raw meat. CDI moved to elevated storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in meat room.

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 floors in beef walk in cooler in need of sealing to make floor smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat cuber with visible food debris stored as clean . CdI PIC to be recleaned. 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 .

4-501.11 Maintain equipment in good repair. Observed rusting on walls and shelves in walk in 2.

6-201.16 (B) In areas that are not used for dry storage, concrete blocks, porous blocks, or bricks used for indoor wall construction shall be sealed, smooth, nonabsorbent, and easily cleanable. Observed concrete floors in poultry cooler in need of sealing to render them non absorbent.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employees not washing hands and changing gloves between packaging raw meat and going in and out of walk in coolers. CDI EHS educated employees on proper use of gloves and handwashing. -2

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed oxtails being thawed in a container of water without agitation. CDI PIC had staff drain water off and put oxtails into WIC -0

3-305.14 Unpackaged food shall be protected from contamination during preparation.Observed a wall mounted bug zapper in prep room with wrapping machine. REPEAT- Points not escalated EHS did not observe contamination during the time of the inspection.-1

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 ground Butterball turkey (raw) stored directly over in house packaged ground beef. Store poultry under ground beef. CDI: PIC rearranged cooler placing turkey to be on bottom shelf under ground beef. -1.5-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of Hot Shot Ant killer labeled for residential use only in prep area. PIC stated they use it for ants when they enter the premises. Observed multiple cans of pesticide above trash can. PIC stated they have wasp problem as well. PIC stated Dobson is their regular pest company. CDI: EHS provided education and PIC removed cans from premises. -1-

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed shopping carts full of raw meat stored in walk in cooler directly under dripping condenser. 3-305.11 (A)(2)Store food in a clean, dry location, not exposed to contamination. Observed raw meet in outside freezer unpackaged stored directly under dripping condenser. Observed box of meat with frozen pooler water directly under dripping condenser in indoor freezer. -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 floor in small chicken walk in cooler damaged. -REPEAT- -1-

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 stew beef and cubed steak over stacked in retail case front section at greater than 41 degrees . CDI reduced amount of packaged meat in retail case.

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 packaged meat being stored on absorbent wooden shelving in 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 floor in small chicken walk in cooler damaged.

5-202.12 Provide at least 100F water at handsinks. Observed hot water to hand sink in meat room shut off and only cold water available. CDI valve turned on and hot water reached appropriate temperature .

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 wooden shelving in use in wrapped meat cooler and in rear storage area where liquids are stored.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed QAC sanitizer in use in facility without test kit available to measure sanitizer concentration. 10 day verification required.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids damaged and in need of replacement.

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 wall damage in meat room in various locations.

3-304.15 (A) Gloves, Use Limitation - P. Observed gloved employee cutting meat, go to hand sink and wash hands with same gloves on. CDI. Gloves were removed and hands were re-washed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a bottle of mixed bleach showing 0 ppm on the test strip. Bleach was used to sanitize portions of slicer earlier in the day. CDI-PIC made a new bottle and tested its concentration at 50 PPM. Re-sanitized slicer with new solution.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various meat and poultry products stacked high at open display case; products were all cold holding above 41 F. Refer to temperature chart. CDI. PIC took products to WIC 1 to bring temperatures down to 41 F.

6-501.111 Controlling Pests - C. Observed flies throughout facility.

4-603.16 Rinsing Procedures - C. Observed only 2 compartments at 3 comp-sink being used; 3rd compartment covered with a cutting board. EHS instructed PIC the compartments are to be utilized for manual washing, rinsing & sanitizing. CDI; PIC removed obstruction and filled 3rd compartment with sanitizing solution.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a bottle of mixed bleach showing 0ppm on the test strip. PIC made fresh and it was still 0ppm, EHS checked bleach and the bleach was meadow fresh scent. CDI-PIC opened a regular bottle of bleach and made a new bottle, it was 100PPM by the end of inspection

4-501.11 Maintain equipment in good repair. Observed broken plastic wind screens in the WIF outside.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee washing their hands with their gloves still on. Instructed the employee to take off gloves then wash hands. CDI- Employee washed hands after removing gloves.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe certification.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen pork stacked in grocery carts in walk in cooler; pork in contact with grocery cart.

error.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a buildup on a knife stored in the knife storage rack. The manager explained that this knife is no longer used inside the facility. CDI-The knife was removed and will be taken away.

3-501.13 Use approved thawing methods. Observed frozen pork thawing in a container of water at the 3-compartment sink. CDI-The pork was moved to the walk in cooler to finish the thawing process.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food mixed in with the facility food on the shelf in the B-10 Big Chicken Cooler. CDI-The food was moved to another location.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground turkey stored above ground beef in the display cases for the customers. Explained that the ground turkey should be stored beneath the ground beef to prevent possible cross contamination. CDI-The turkey will be rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the spray bottle with 0ppm of chlorine sanitizer. CDI-The bottle was remade. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed card board boxes covering chicken wings on the table. This is not an approved source for covering product. The containers need to be a smooth surface and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the hand sink and underneath the 3-compartment sink. Have repaired.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with an expired ServSafe Certificate. The certificate expired in November of 2017. A certified food protection manager should be onsite during all hours of operation.

2-301.15 Only wash hands in handwashing sink.-PF Observed two different employees using a prep sink to wash their hands. CDI-They were both stopped and instructed to use the hand washing sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed weak chlorine sanitizer strength in the spray bottle. CDI-The bottle was emptied and remade with the correct concentration of chlorine sanitizer.

4-501.11 Maintain equipment in good repair. Observed the door damaged in the corner of the B-5 meat cooler. Have repaired. REPEAT. **The manager repaired the previously noted damaged door. No Points Taken.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee lunch stored alongside facility product. CDI-The product was removed. Discussed with the manager about creating an employee bin/area strictly for employee food in the walk in cooler. Keep the product on a bottom shelf. Ensure that the bin/area is properly labeled indicating that it is the employees food.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified manager arrived at conclusion of inspection. Work towards certifying more staff to ensure a certified manager is present at all times of operation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Install weather stripping to eliminate visible gap at bottom of back door by laundry area.

4-501.11 Maintain equipment in good repair. Replace split gasket on big walk in cooler door in wrapping room.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw sausage stored above Sliced cheese in display case. CDI - Storage corrected with Sliced cheese above raw sausage. Improvement noted from last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of dust from walk in cooler fan guards.

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. Clean crumbs and debris from walk in freezer floors.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on top of raw pork in walk in freezer. CDI - Chicken relocated to bottom shelf. Improvement from last inspection.

5-205.15 Maintain a plumbing system in good repair. Drain line at hand sink leaking onto floor. CDI - Drain line repaired during the inspection.

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. Clean debris from floor in walk in freezer.

2-301.15 Only wash hands in handwashing sink.-PF Observed employee rinsing hands in three comp sink. CDI - verbal correction.

3-302.11(A) Separate the different types of raw animal foods. -P Raw turkey stored above raw ox tails in walk in freezer. CDI - Freezer rearranged with correct storage order.

4-501.11 Maintain equipment in good repair. Chipping paint on racks in walk in freezer. Replace as needed.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed handsink being used to store utensils. CDI - educated that handsinks are only for handwashing; removed items from handsink.

4-101.19 Nonfood 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. Observed wood on the door frame to the walkin cooler to the right of 3 comp sink. 4-501.11 Maintain equipment in good repair. REPEAT VIOLATION Observed rust in walkin cooler.

4-302.14 Provide a test kit that accurately measures concentrations of sanitizing solutions- Pf Observed that facility uses chlorine sanitizer solution and facility does not have test strips. Advised to get test strips. VR

..3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed beef in display cooler stored > 45F. packages of beef overstacked in display cooler. CDI by voluntary discard and rearranging storage order of meat product. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. observed rusted spots on wall of inside of walk-in cooler.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed beef in display cooler stored > 45F. packages of beef overstacked in display cooler. CDI by voluntary discard and rearranging storage order of meat product.

3-501.13 Use approved thawing methods. observed beef ribs thawing in 3 compartment sink in standing water.

5-205.15 Maintain a plumbing system in good repair. observed water leak at handwash sink next to 3 compartment sink.

.4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed dried beef on meat slicer. CDI by wash,rinse, sanitize.

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

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water temperature of 110F after adjustment by PIC. Tested at 120F pior to departure.

Discontinue storing glass cleaner with meat wrap in meat dept.

Repaint/repair wall and railing (ceiling) in meat cooler (pork/beef)/

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hose and attachments stored in hand sink in meat cutting room. Scraper stored in wrapping room. CDI-items removed from hand sinks 6-301.12 Hand Drying Provision - PF: Need paper towels in meat wrapping room. CDI-paper towels placed at hand sink

Do not store cleaning chemicals with food service items. CDI-removed

Repair/replace ceiling in holding cooler near beef cutting area. Chipping paint. Repair ceiling above ground beef display case.

2-102.12 Must have a certified food proetection manager on duty of all times during operation. Observed PIC at time of inspection not certified.

4-601.11 All food contact surfaces must be clean to sight and touch. Observed large rib slicing machine with residue on sides and on blades. Employee stated that machine had not been used today. CDI by having employee break machine down and clean and sanitize machine.

Provide hand washing signs at all employee hand sinks; Observed hand wash sign missing from one hand washing sink in market area.Provide hand drying devices at all hand washing sinks; Observed no towels at employee hand sink.

Provide sanitizer during operation hours; Observed sanitizer available in spray bottle measuring 0 ppm; sanitizer made during inspection at proper concentration levels.

Properly store food products to prevent contamination; Observed numerous trays of unwrapped raw chicken stored inside shopping cart touching surfaces that can not be cleaned. (speed racks used)

Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils shall be clean to sight and touch. Pf. Observed some hard residue build-up on cuber stored as clean on drainboard of 3 compartment sink. CDI, mkt. mgr, will start cleaning process before use.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Pf Ensure sanitizer is maintained at correct strength. Observed chlorine sanitizer in spray bottle at 0ppm & quat sanitizer coming out of the hose at 0ppm. CDI, spray bottle was corrected to proper strength with sanitizer from 3-comp sink. It was determined that disp

4-901.11 Equipment and Utensils, Air-Drying Required. Ensure dishes/equipment are properly air-dried before stacked. Observed grey tubs stacked wet inside walk-in cooler.

Maintain equipment in good repair. Observed torn gaskets in several walk-in units in facility. Observed chemical dispenser for hose in disrepair. Facility has discontinued use of dispenser until repaired or replaced.

4-302.14 Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf. Observed quat test strips provided that were wet & damaged.

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed soil & dried animal product accumulating under non food contact surface of saw machine & meat drum.

6-101.11 Surface Characteristics-Indoor Areas. Maintain floors, walls, & ceilings in good repair. Observed several missing/broken baseboard & floor tile in walk-in cooler & areas in meat cutting room.