FOOD LION #2243 MEAT MARKET

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 non-food contact surfaces of film wrapping machine. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed slow leak from faucet of three compartment sink. -0 points-

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 turkey stored above raw ground beef and salted ham. CDI - Storage order was corrected. PIC was advised to follow storage order procedures. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observation debris in HW sink. CDI..Debris was removed..REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed paper in hand washing sink. CDI..Paper was removed and sink cleaned.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed ice in hand sink. CDI: Education provided and ice removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several white trays used for storing meats stored as clean soiled with stickers/sticker residue. CDI: Education provided and PIC sent to re-W/R/S. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few knives stored as clean soiled with food waste. CDI: Education provided and PIC sent to be W/R/S.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low QAC sanitizer at three compartment sink- 0ppm. CDI: PIC changed sanitizer bag and primed- 200ppm.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no QAC sanitizer at three compartment sink. PIC located new bag of sanitizer, connected, and primed dispenser. CDI: Unit now reads 250ppm.

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 ice buildup and debris on floor in meat walk-in freezer.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a bottle of hydrogen peroxide stored on shelves above packaging station. CDI: relocated to bottom shelf away from food or food equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on fan in the prep room. More frequent cleaning needed.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Present PIC could not locate a stem thermometer. Will follow up that facility has proper stem thermometer available within 10 days.