FOOD LION #2217 MEAT MARKET

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 and diarrhea cleanup procedure in establishment. CDI - EHS provided documentation. For more information 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 knives and grinder stored as clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s. 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 single service meat containers stored unprotected facing up with visible meat spatter on containers. CDI - PIC voluntarily discarded contaminated containers and covered the clean container with plastic.

4-501.11 Maintain equipment in good repair. Observed hand sink falling off wall. Re clack hand sink to be attached to 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 meat packaging table, shelving, WIC, and WIF with visible food debris, trash, and build up. Increase cleaning frequency.

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 floors throughout establishment with trash and food build up. Increased cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed hand sinks paper towel dispenser, not dispensing at both hand sinks. CDI - PIC added paper towel to both hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw ground beef stored above, ready to eat sauerkraut in WIC. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed single service meat containers stored on floor in dry storage. CDI - PIC removed from ground to prevent 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 single use meat containers, stored face up without protect protective barrier. CDI - PIC inverted and put plastic covering over single use items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing with visible debris. CDI.. Sinks were cleaned during inspection..REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several packaged meats( packaged in house ) above 41F.. CDI PIC removed meats and sent to Walk in cooler to cool. Meats were located on top shelf of Grab and go. Please see food chart. Unit was cool at 32.F. Other items on top shelf were within temp range 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 .

4-903.11(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 surface trays for meat, packaging stored faced up without protection..

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed brushes and gloves in handwash sink..CDI.. items were removed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observation cart blacking hand sink.CDI Cart was moved . REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed red trays. CDI..Items were moved. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observation cart blacking hand sink.CDI Cart was moved 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed flatten boxes and a screw in hand sink. CDI..Items were moved 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand towels at sink. CDI hand towels were added.

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 meat stored on floor in WIF

2-301.15 Only wash hands in handwashing sink. -PF Observed long silver bar in handwashing sink. CDI..PIC removed item

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or other alternative at both hand sinks.CDI PIC did bring over a roll of paper towels.

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 paper towel dispenser not work. Work order has been put in. Repeat.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed half full bottled soda being stored over wrapping station during ground beef packaging in process. CDI: Employee relocated beverage to prevent cross contamination.

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 blocked by cart and basin housing plastic packaging, making hand sink not accessible. CDI: Space around and in hand sink cleared by PIC.

4-501.11 Maintain equipment in good repair. Observed two heat sealing pads with liners ripping. Replace or repair.

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 some tile damage at wall coving near wrapping stations. Repair.

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.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed caulking needed at 3-comp sink. Observed handsink is separated from wall and in danger of falling. Observed prep sink brackets mounting it to wall are not secured. 4-501.11 Maintain equipment in good repair. Observed shelf at heat sealer station is not secured and has been wrapped in duct tape to keep it from falling. Needs repair.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed brush in handsink. CDI - Brush was removed from handsink. REPEAT.

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 meat trays on the floor of the WIC. CDI - PIC picked up trays off 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 handsink was partially separated from the wall. Observed caulking needed at 3-comp sink.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed container of pickles in handsink and handsink blocked by cart holding pieces of equipment. CDI - Pickles were removed and cart was relocated. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife with debris on the blade. CDI- Knife was moved to be cleaned at 3-comp sink.

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 build up of debris on wrapping stations.

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 of residue and debris around edges of floors and wall in storage room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hose and bottle of cleaner in handsink. CDI - PIC removed items from handsink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door open on dumpster. 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 around dumpster.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives stored on the knife rack with chunks of meat on them. PIC explaiend they had been used this morning, EHS suggested not putting them back on knife rack due to meat getting stuck in the holders. CDI-PIC took knifes to be washed/rinsed/sanitized.

4-501.11 Maintain equipment in good repair. Observed WIC flap broken.

Repeat: 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at both handsinks in kitchen. According to department manager, a key is needed to access paper towel dispenser. Suggested to keep a roll of towels available close or on top of dispenser until key is provided to refill dispenser. CDI: paper towels provided.

Repeat: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a bag of single service meat trays stored on floor of storage room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan covers throughout department including walk-in cooler.

5-205.11 Maintain access to handsinks. -Pf Observed one handwash sink removed from meat market to have wall behind sink repaired. PIC said sink is sceduled to be replaced ASAP. Meat market has additional handwash sink less than 15 ft from missing sink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed basket of overstock meats with raw bacon stored in same crate with packaged RTE deli meats. CDI- Raw bacon removed and properly stored with other raw pork meat. Observed raw ground turkey stored above boxes of cured ham. CDI- Ham moved away from raw turkey.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed bag of styrofoam meat trays stored on floor of cutting room. CDI- Trays stored off the floor.

4-501.11 Maintain equipment in good repair. Observed deli paper dispenser and a metal quat chemical holder fixed to wall that are both badly peeling and showing rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed ceiling of walk in cooler, fan covers in walk in cooler and fan covers in cutting room that need cleaning of dust build up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket and glove stored in handsink near walk in freezer. CDI- Items removed.

4-501.11 Maintain equipment in good repair. Walk in freezer door gasket is torn, needs replacing.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Outside dumpster missing its lid, needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the fan covers on two fan units in cutting room with dust build up, needing cleaning. GENERAL COMMENT: Facility has dial stem thermometer, food code recommends thin probe thermometer if using for thin foods.

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 floors in the walk-in cooler.

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 fan grates in the walk-in cooler.REPEAT

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 floors underneath shelving in the walk-in cooler.

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

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 build up on walk in freezer floors. Clean.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler door curtain torn/in disrepair. Observed walk-in cooler door cover pulling from door surface.

4-501.11 Maintain equipment in good repair. Peeling paint on walk-in cooler door. Peeling paint inside display case/meat case. REPEAT VIOLATION.

3-302.11(A) Separate the different types of raw animal foods. -P Observed boxes of ground beef stored directly above pork. CDI items were rearranged.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed several circular blades for saw rusted. 4-501.11 Maintain equipment in good repair. Observed display case peeling.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walk-in cooler door paint peeling. Observed several floor tile near walk-in cooler door broken.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly next to raw corn beef today. Divider put up between them today.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground pork touching a container of pork chop today. Observed raw brisket touching raw chicken thighs bag today. Dividers placed in between products today to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some dried meat on a couple knives stored as clean, and on the cut gloves hanging to dry. All sent to be rewashed, rinsed, and sanitized.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed the meat cutter with a wrist watch on today.

4-501.11 Maintain equipment in good repair. Observed rust on the exterior of the saw today and on the saw wheels- repair or replace.

3-302.11(A) Separate the different types of raw animal foods. -PObserved raw fish stored under raw ground beef today. Store raw animal foods by FCT, with the highest cook temp. required on the bottom. Rearranged today to correct.

Repair ceiling where it has come loose.

Observed >400ppm quat. sanitizer dispensing from the hose today that is used to sanitize in place equipment.Employees started to break down equipment so that it all could be rewashed, rinsed, and sanitized using sanitizer from the 3 comp. sink that was at a safe concentration.Maintain quat. sanitizer at 200-400ppm. Employees have called ecolab for repair and will utillize 3 comp. sink santiizer via spray bottles until the repair can take place.4-501.114

Observed employees wearing braclets today and one employee had a wrist watch on. Food service employees are limited to a single wedding band, no other rings, bracelets or watches allowed.2-303.11

Observed a soiled knife holder on the wall today. Knives sent to be rewashed. Keep clean dishes stored on a clean surface.4-903.11

Observed a sleeve of single use trays stored on the floor today. Picked up during inspection to correct. Store single use articles at least 6" off of the floor to prevent contamination.4-903.11

Dust fans in the cutting room.6-304.11

GENERAL COMMENT 2-102.12 Certified Food Protection Manager. Observed no Food Protection Manager on duty during inspection. Food Protection Manager certification must be presented during inspection or beginning 1/1/14 2 points will be deducted.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed ground beef stored above whole muscle intact beef in walk-in cooler. Observed cube steak stored touching beef steak without divider in display case. Always store according to final cook temperature. CDI operator relocated items.

GENERAL COMMENT 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Observed sanitizing solution in 3 compartment sink 130F. Manufacturers recommended use states water temperature should be 75F-85F.

GENERAL COMMENT 3-305.11 Food Storage-Preventing Contamination from the Premises. Observed liver and several chicken boxes stored on the floor in walk-in freezer. All food should be stored at least 6 inches off the ground to prevent contamination.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Observed filet knife stored under box in walk-in freezer. Utensils should be stored on a clean dry surface.

4-501.11 Good Repair and Proper Adjustment-Equipment. Observed peeling paint on display case. All equipment must be kept clean and in good repair to aid in proper cleaning and sanitizing.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

4-502.11 (B) Good Repair and CalibrationKeep thermometer calibrated. Observed thermometer onsite reading 36F in 32F water. Corrected during inspection by recalibrating.