FOOD LION #2667 MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed at customer grab & go case 93%/7% ground beef above 41F from 28th evidence by time/date sticker. CDI - PIC voluntarily discarded 5 items. Grab&Go case ambient air was observed at 38F in the middle shelf where food was located. Points not escalated due to improvement in C/H violation. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in meat department room 6 packaged raw NY strip steak and 8 packaged raw ribeye steak on a speed rack above 41F. Food was processed in-house approximately around 9:00AM based on time stamp and discussion. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC over 15 packaged of raw ground beef consisting of (Lean73%/Fat27%, 85%/15%, and 95%/5%) on a speed rack above 41F. Food was processed in-house approximately around 9:00AM based on time stamp and discussion. CDI - PIC voluntarily discarded food that were temperature abused. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer in department. CDI - PIC obtained thin probe from another department. PIC will order more thin probe thermometers.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a couple of cutting boards with black stains on both sides with deep groves and score marks. PIC will have cutting boards replaced.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large red tray used for raw meats stored on top of hand washing sink with black single service trays stacked on top. CDI - PIC instructed employee to removed tray and single service items off hand washing sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large white cutting board with dark stains and deep score marks.

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 inside walk in cooler A/C fan shrouds with dust and debris build up and in main kitchen above prep station.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open personal beverage stored over meat wrapping station equipment. CDI beverage was discarded.

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 heat pad with deep tear marks and discolored. REPEAT

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 heat pad with slashes in cover. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several cart of raw meat in prep area above 41F. See temperature chart. Employee stated that he had pulled them out to put away delivery that came in today and other worker had left the store. CDI Employee pushed all carts back into WIC. 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 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 several boxes of meat on the floor in the WIC. Employee couldn’t tell me an approximate time delivery came today. CDI PIC employee put boxes on a cart.

4-501.11 Maintain equipment in good repair. Observed WIC door not self closing. REPEAT 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 1 heat pad with several cuts in it.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one of two hand sinks in the prep room. CDI PIC filled dispenser.

4-501.11 Maintain equipment in good repair. Observed WIC door not closing.

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

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 several items (beef chuck, T-bone steak, citrus salmon, pollock, cube steak...) temperature above 41F. PIC stated the units went on defrost mode for maybe about 30 minutes. PIC showed EHS how the system works in the mechanical room. CDI- 30 minutes later after defrost mode, all items temperature had dropped by 2 degrees. -0 pts-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster lid opened when not in used. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a dumpster is missing a plug. Need a new plug. -0.5 pts-

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 primal whole muscle beef under ground beef. CDI-PIC moved ground to the correct shelf, away from whole muscle.

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. Observd several containers of single use meat trays stored in bags on the floor. CDI-PIC moved them to a shelf and is going to get them some crates to be stored on.

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 low grout near the 3-comp sink.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee BHC raw steak to place into packaging. Meat is sold raw to customers. CDI- Employee wash hands and put on gloves.

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 holding above 41F in the front grab and go area. CDI- Removed

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee BHC hamburger grind, then placing it to in cartons to package. Due to the amount of handling and no cooking afterwards they need to be wearing gloves. CDI-EHS intervened and food employee washed hands and put on gloves.

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 low grout throughout facility. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw sausage over raw steak. CDI-EHS changed storage order and explained to PIC. EHS observed chicken over bacon, and raw ham next to RTE hams in the grab and go for customers, this is regulated by the state but EHS had them correct.

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 low grout in the facility

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use bags on the floor in storage room.

4-501.11 Maintain equipment in good repair. Observed heat sealer pads are torn. Needs replacing. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored on drain board which had a lot of orange build up on it. Drain board should be cleaned to hold clean utensils without contaminating them.

4-501.11 Maintain equipment in good repair. Observed heat sealer pads were torn.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. REPEAT. Observed knife file and meat cutting equipment on handsink. CDI.PIC removed

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 facility at the time of inspection. Need to have one. Will be back within 10days to check on the thermometer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed one handsink blocked by shopping cart and the other handsink with chemical containers stored inside basin. CDI: cart relocated and containers removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw turkey stored above ready to eat foods including cooked neckbones. CDI: storage order was corrected.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed no sanitizer available for use for FCS. Only sanitizer that was available was the sanitizer from the hose used to spray the floors. CDI: another sanitizer bag was brought from the back, installed, and quat sanitizer was made available at proper strength.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. Advised to service walkin cooler and/or don't leave door open too long and don't leave speed rack in areas where there is no refrigeration. CDI - product in compliance.

4-501.11 Maintain equipment in good repair. Observed gasket torn at walkin freezer. Observed gaskets not creating a tight fitting door to both doors at walkin cooler. Advised to replace the gaskets.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from inbetween tile. 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 papertowel dispenser broken.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispensors not functioning at time of inspection due to lack of battery. Replaced during inspection.

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 amount of paper detritus on the floor of the walk in cooler. Removed by PIC during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored directly on customer items. CDI beverage voluntarily discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer spray bottle stored in one handsink. Observed plastic mat stored in second handsink. Observed papertowel dispenser not working at one handsink. CDI items relocated to approved locations. Papertowels dispenser corrected.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw meats stored directly on ready-to-eat meats on a cart in walk-in cooler. CDI items properly rearranged.

4-501.11 Maintain equipment in good repair. Observed gasket in disrepair. Observed air curtain in disrepair.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved in meat prep room.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler and walk-in freezer curtain in disrepair. Observed area around door knob rusted in disrepair.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed unused meat saw stored in meat department.

7-201.11 Store toxic materials to avoid contamination. -P Observed glass cleaner in spray bottle hanging above cutting boards. CDI cleaners stored in safe location.

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 suspended metal shelving broken I need of repair above meat grinder.

4-501.11 Maintain equipment in good repair. Observed damaged handle on walk-in cooler in need of repair.

4-202.16 Nonfood-Contact Surfaces - C; Keep non-food contact surfaces in good repair; Observed split/torn gasket on door of walk-in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Alcohol and hydrogen peroxide stored above first aid kit on wall above tenderizer. Tenderizer had been used today. CDI: Employee moved items to office.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service trays stored above cutting boards with blood spatter. Single service stored on floor in walk in. CDI: Employee moved off of floor.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Exhaust fans in cutting room dusty.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey stored above tubes of ground beef inside walk-in cooler on rolling rack. CDI - turkey rearranged to bottom shelf.

4-502.11(B) Provide accurately calibrated thermometers. -Pf Observed metal stem thermometer slightly off calibration. CDI - by instruction to calibrate.

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 fan covers in meat cutting room.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensil stored against wall and behind utensil sink drainboard. CDI by wash,rinse, sanitize.

3-302.11(A) Separate the different types of raw animal foods. -PObserved raw chicken stored over raw beef in display cooler. CDI by rearranging order of raw animal foods.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Raw meats must be stored in order of intended final cooking temperature. Observed raw chicken stored above raw pork and beef in display cooler and on speed rack in walk-in cooler. CDI by rearranging order of meat storage.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature- Hot water must be maintained at 120F at all times. Observed hot water temperature of 112F at 3 compartment sink tap.

3-305.12 Food Storage, Prohibited Areas- Raw meats must not be stored on utensil wash sink when sink is in use for washing utensils. Observed box of raw animal meat stored on 3 compartment sink. Sink was in use for utensil washing. CDI by relocating box and cleaning and sanitizing.

Observed window cleaner stored on hanging rack over prep table. Observed sanitizer bottles stored over hanging rack over prep table (>400ppm). Dispenser at 3 comp sink is dispensing sanitizer > 400ppm. CDI by storing toxic chemicals in an approved central location away from equipment and meat prep areas. Adjust dispenser to proper level.