PUBLIX #1442 PRODUCE

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 lidded melon platter both a large and a small size cooling at a rate of 0.04 in the WIC. Ensure that the facility is using proper cooling methods from ambient prep such as venting containers and cooling in smaller portion sizes after cutting. -CDI- Containers were vented, food was cooling properly by the end of the inspection. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food in the WIC of the produce department with no hair restraint on. Ensure that all food employees working with food are using head coverings.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above washed pineapples in the walk in cooler. CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of cut watermelon and one container of mixed fruit (with melons) holding above 41F in the consumer display case. CDI- Produce with voluntarily discarded. Remaining produce on the bottom of the display case was pushed further into the unit. -1.5- 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 Watermelon recorded above 41F. CDI - Discarded 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several containers of cut watermelon, cut cantaloupe, and cut honeydew in grab n go unit maintaining temperatures 43F-45F. CDI - One container of honeydew voluntarily discarded. All other items taken to WIC for cooling. Ambient air temperature of bottom shelf is 42.6F and top shelf is 39F. VR to be done by 2/21/21. No signature needed due to COVID-19 guidelines.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed speed rack in WIC with packaged sliced watermelon and packaged cut watermelon in the cooling process; neither item decreased in temperature in 22 minutes. See chart above. CDI - Items moved to freezer for flash freezing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed 6 containers of cut watermelon and honeydew and 1 package of sliced canteloupe in grab-n-go case maintaining temperatures above 41F. See chart above. Some items in the front were above 41F, but not all. CDI - Items were stored in case overnight, therefore items voluntarily discarded.

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 closed/packaged cut melons and sliced melons in WIC in cooling process. CDI - Items moved to freezer for flash freezing. Spoke with PIC about uncovering items during the cooling process or using freezer for flash freezing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed grab n go cooler unit not cold holding TCS foods at 45F or below. Cut melons and salads were 48F - 50F in unit. CDI- All melons and salads removed from cooler. Melons and salads that have been in cooler overnight were voluntarily discarded. Melons that were placed in cooler this morning moved to walk in cooler for rapid cooling. No TCS foods will be placed back in unit until repair made. PIC is calling repair person today.

4-501.11 Maintain equipment in good repair. Observed grab n go cooler unit not holding TCS foods at 45F or below. Ensure equipment remains in good repair and holds TCS foods at the proper temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one individual cut lettuce salad in grab and go section measuring 46.5F-47F. Item was on second layer of items for sale but other salads in same area and same position measured 45F or below. Discussed with PIC the upcoming change to 41F on January 1, 2019. CDI - PIC had produce employee move salad to walk in cooler to rechill before being placed back into service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested display trays in clean dish rack.