FOOD LION #2647 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steaks in display cooler holding above 41F. CDI- Voluntarily discarded. 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 .

4-601.11(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 red trays used for storing meat in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste within enclosure and around dumpster. Per AGM of the store, there is a large transient population in the area and these folks are often digging through the dumpster for food. EHS suggested having a staff member check on and clean up the area periodically throughout the day to prevent attracting any pests.

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 walk in freezer floor in need of sweeping. REPEAT VIOLATION Improvement from previous inspection due to this being the only area in need of additional cleaning.

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 raw ground beef over whole muscle beef. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 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 damaged floor tile near door of meat room. Repair. **REPEAT** -0.5- 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 in meat room and WIC in need of cleaning throughout. Observed tops of soap and paper towel dispensers in need of cleaning. Increased and more thorough cleaning frequency recommended.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towels not consistently dispensing from machine. -CDI- PIC adjusted and dispenser started working. **REPEAT** -2- Repair dispenser and ensure that an extra paper towel roll is in place until repairs can be made.

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 raw bacon wrapped chicken stored over raw beef ribs in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 dust buildup on fans inside of cold meat room. Increased and more thorough cleaning frequency recommended. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened dumpster lid. -0-

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 getting stuck and not consistently dispensing paper towels. Repair. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in hand sink. CDI. PIC removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel unable to dispense in hand sink. CDI,. PIC removed and adjusted.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly on food items. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer at 3 comp sink during inspection. CDI. PIC replaced. 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

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-serve trays on floor in meat department. CDI. PIC removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in hand sink. CDI. PIC removed.

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 dust buildup on HVAC system in the food prep area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer at 3 comp sink during inspection. CDI. PIC replaced. 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

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-serve trays on floor in meat department.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick item up off floor and not wash hands. Observed PIC return to work space from outside/display area and not wash hands. -CDI- EHS educated on when to wash and PIC washed hands. -2-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf- Observed PIC not able to answer questions related to employee health process and procedures. -CDI- EHS educated PIC on foodborne disease prevention and provided with poster. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed bits of meat in handwashing sink. -CDI- EHS educated on proper use of handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel holder not able to dispense paper towels. -CDI- PIC provided paper towels at handwashing sink. -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- Observed raw beef/bacon skewers stored over RTE chicken wings and raw chicken grillers and beef stored over RTE potato skins with bacon in display case. Observed raw strip steak over RTE ham in WIC. Observed raw chicken stored over raw pork on holding rack in meat department. PIC corrected order on holding rack but wouldn't correct order in display case. -1.5- **3DAY VERIFICATION REQUIRED** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead cockroach near handwashing sink. Observed small insects near can wash area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no beard guard. -0-

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-serve trays on floor in meat department. -0.5-

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 dust buildup on HVAC system in WIC. Observed cleaning needing on shelving in WIC and freezer. -0.5-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment stored directly in hand sink. CDI. PIC removed. CDI. PIC removed. Repeat. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand sink up front. CDI. PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dry meat build up from previous day on meat grinder. CDI. PIC removed to be cleaned. 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired kits in the facility during inspection. CDI. PIC ordered new ones. 4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf. Observed no sanitizer at 3 comp sink during inspection. CDI. PIC indicated the new one has just been delivered.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed dishes stored directly in hand sink. CDI. PIC removed. Also observed carts blocking hand sink. CDI. PIC removed. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemicals stored directly by single use dishes and food grade oil. CDI. PIC removed.

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 stored directly on the floor in the WI freezer. CDI. PIC removed.

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 procedure for responding to a vomit and diarrheal clean up plan. CDI.Provided PIC with one.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed pipes stored directly in hand sink. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor in the food prep area. Needs to be fixed. Repeat.

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 stored directly on the floor in the WI cooler. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed water leaks on the floor in the food prep area. Needs to be fixed.

Repeat: 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed scrub brush inside handsink. Education provided. CDI: scrub brush was removed.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed turkey stored above ground beef Inside customer display. CDI: storage order to be corrected. Observed raw chicken stored above raw steak on rack inside walk-in cooler. CDI: storage order was corrected. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of crab legs inside walk-in freezer. CDI: crab legs were covered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some boxes of food stored on the floor inside walk-in freezer.

General Comment: 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 above meat packaging machine.

Repeat: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and side door open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on outside of dumpster and under stairs close to back door. Observed trash causing an accumulation of flies around dumpster area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spray bottle lid in handwashing sink. CDI- PIC removed it. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sink. CDI- PIC placed paper towels at handwashing sink.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in can wash area. Make sure to keep area clean and free of insects.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed grinder parts stored as clean in a soiled and wet tub.

4-202.11 Food-Contact Surfaces-Cleanability - PF Observed knives located on wall with deep groves in handles making it hard to easily clean. Verification Required no later than 10 days from now.

5-205.15 (B) System maintained in good repair - C Observed drain under prepsink not draining quickly.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with severe rust. Informed PIC to contact garbage company for a replacement or to have it fixed. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed buildup of garbage around dumpster area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- REPEAT- Observed an employee preparing chemicals bottles in the hand sink. CDI- PIC and employee were made aware of the violation. EHS observed proper use of the hand sink after instruction was provided.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- PIC was unable to provide a thin probe thermometer during the inspection. CDI- PIC provided a thin probe thermometer by the end of the inspection.

4-501.11 Maintain equipment in good repair. - Observed cooler condenser leaking near food prep areas.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P- Observed hose bib near three comp sink without a backflow prevention device. A VR will occur no later than 11/9/19 to ensure a back flow prevention device is provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster lids open and trash/food debris left on the ground around dumpsters.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a gallon of water for employee use stored in a handsink, item moved by PIC. Do not block or otherwise impede access to handsinks.

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 slight detritus and litter accumulation on the floor of 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 slight residue accumulation on display racks/shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers and piping to fan units over cutting areas needing cleaning of dust build up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers over cutting areas needing cleaning of dust build up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage overflowing from top of dumpster, lid and doors being left open attracting flies. 5-501.115 Maintain dumpster area clean. Observed a lot of garbage around dumpster pad, needing cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no stem thermometer available in meat market. CDI- Workers provided thermometer from deli dept.

4-302.12 Provide an accessible thermometer for use. Pf No stem thermometer available at meat market, CDI- PIC got a proper thermometer from deli. 4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed thermometer on meat market walk in door to be broken, in-accurate.

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 walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by several large trays. CDi trays removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly above beef products in walk-in cooler. CDI chicken relocated.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several shelves and boxes stored in cutting room.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large cart stored in front of handsink. Observed sponge stored in handsink. CDI both items removed.

4-501.11 Maintain equipment in good repair. Observed walk-in freezer curtain in disrepair. Observed walk-in cooler kickplate pulling from door.

4-502.11(A) Maintain utensils in good repair. Observed knife handle in disrepair. Observed bone scrapper broken, in disrepair.

7-201.11 Store toxic materials to avoid contamination. -P Observed one sanitizer bottle stored above cutting table. CDI sanitizer bottle relocated to below surface.

3-501.13 Use approved thawing methods. Observed ribs thawing at room temperature. CDI cold running water was placed over product.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed clean dishes stored on the handsink today- moved to the cubing station today to correct.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored over raw pork in the walk in today- rearranged so they were seperate. Observed beef steak that has been injected next to raw pork. Observed multiple levels of raw turkey stored next to injected beef steaks today. Dividers provided for all of these. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw hamburger directly next to hotdogs on the display- dividers provided. Observed cooked ham steak stored below raw turkey in the walk in- ham steak moved to correct.

J4-501.11 Maintain equipment in good repair. Observed caulking coming up on the grinder today, making it hard to clean.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed one thermometer that was reading <32F in ice water today- PIC set it aside so that it can recalibrated before use. The thermometer used my market manager was calibrated correctly today for use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed wrapped single use trays stored on raw ground beef today. Moved during inspection so that they would not be cross-contaminated.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved metal blade scraper stored on the handsink today- moved to be washed today.Do not store any items on the handsink.

3-302.11(A) Separate the different types of raw animal foods. -PObserved ground meat stored directly next to and touching a whole muscle intact piece of beef. Dividers provided today to correct.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored over RTE ham on the cooling racks today. Ham moved to the top shelf to correct today.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved build up on the cuber blades today- sent to be rewashed and sanitized before use today.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed a thermometer reading 15F in the meat room today- calibrated during inspection to correct.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed blood on single use tray wrappings today. Do not use these if the contamination has gone throught the plastic- not observed today.

Observed cube steak stored over beef steak today and directly beside beef steak. Store foods by FCT. Cube steak moved to the bottom shelf today, under the beef steak, with dividers on each side of the product to correct today.3-302.11

Observed bologna and lunchables stored below whole raw chickena and raw chicken livers today. Store foods by FCT, with all RTE foods store above all raw animal foods. RTE foods moved to a safe location today to avoid cross contamination.3-302.11

Observed debris on the saw blade today. Food contact surfaces shall be clean to sight and touch. Employee washed, rinsed, and sanitized blade today to correct.4-601.11

Observed single use trays stored on the WIC floor today and had been contaminated with ground beef juice- trays discarded today by PIC to correct. Store single use articles 6" off of the floor to avoid contamination.4-903.11

Observed no lighting in the canwash room today- provide light.6-303.11

2-103.11 (M) Person in Charge-DutiesAll employees must know the symptoms and big five illnesses that must be reported to the PIC. Observed employees today who did not know the big five illnesses and could not point them out due to them not being posted. Employee health policy sheet given again today.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep raw animal foods stored below and/or seperate from RTE foods. Observed american cheese stored directly next to ground beef on the display case and there were no dividers separating the two products. Dividers placed today by PIC.

4-502.11 (B) Good Repair and CalibrationKeep thermometer calibrated within 2F. Observed thermometer reading 0F in ice water today- calibrated onsite.

4-501.11 Good Repair and Proper Adjustment-EquipmentLower wheel on the saw has a crack in the metal making it hard to clean- needs to be replaced.