PUBLIX #1484 SEAFOOD

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee wash and rinse tray used for food contact for fish display case but not sanitize equipment. CDI, tray relocated back to 3 compartment sink and sink filled with sanitizer to complete sanitizing process. Discussion with staff completed to ensure all food contact surfaces are effectively sanitized after washing and rinsing. 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 .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed single-service cup used to scoop ice. Use proper scoop with handle.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP crab meat being thawed in prep unit while still in fully sealed package. Packaging states to remove from ROP before thawing. CDI - PIC removed crab meat from packaging.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed raw shrimp received right before inspection began, per PIC, in walk in cooler holding above 41F. PIC stated that they did not take receiving temperatures of product. Per PIC, items are received on a refrigerated truck and the temp of the truck is verified when it arrives as being below 40F. CDI: Facility cooled product down with ice. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ready to eat calamari salad and seaweed salad date marked to be discarded on 6/28. PIC stated that they keep these products for 9 days. CDI: EHS explained to PIC that product is only to be kept for up to 7 days. Product date marked for discard on 6/26. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Through discussion with PIC, she stated that she mixes the vinegar in the rice and then immediately checks the pH. The HACCP plan shows steps in between of mixing the rice and letting it sit for 10 min two times. CDI: EHS showed PIC the flow diagram for the HACCP plan and informed PIC of correct procedures. PIC then performed the procedures correctly for the rice that was cooked.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed a package of tuna being stored over ready to eat cut cabbage. All other storage order was correct. CDI: Storage order was arranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tuna thawing inside sushi prep unit with ROP packaging still intact.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags not stored in chronological order. CDI: Shell stock tags were rearranged during inspection.

REPEAT 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked crab legs in display case with two different dates. Food employees did not know when the crab legs were prepared. CDI: Crab legs were voluntarily discarded.

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 sushi rice above 41F. CDI: PIC voluntarily discarded. No points taken due to it only being one item.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed shrimp and crab in display case with 2 different dates, PIC stated they slide the older shrimp to the top to be used first, unable to determine where the old and new stopped. CDI: PIC added the weight of todays shrimp and crab to date tags. Observed stuffed mussels in walk in cooler without a date. CDI: PIC voluntarily discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed date of when shellstock last sold not recorded on some tags. CDI by instruction. Repeat.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no final sale date on a tag for shellfish. Ensure dates are clearly written on tags when the last of a batch has been sold. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cajun crab dip and crab salad observed in grab and go customer case above 41F (see chart above). CDI. Discarded voluntarily by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed ice water dumped in handwashing sink. CDI by instruction.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed recently packaged sushi remaining in display cooler still in cooling process between 43-51 degrees F. CDI, packaged sushi relocated to WIF to rapidly cool.

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 recently packaged sushi cooling in display refrigerator between 43-51 degrees F. CDI, sushi relocated to WIF to rapidly cool. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed pipe below handwashing sink leaking. Repair.

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 sushi recently packaged cooling in display case between 43-44 degrees F. CDI, foods relocated to walk in freezer to rapidly cool.

3-203.11 Molluscan Shellfish, Original Container - C - Observed clams and mussels removed from original packaging for display and shellstock tags removed from original container with remaining clams with some mussels and clams placed on display with original shellstock tags. CDI, tags relocated to original packaging in walk in cooler and copy of tag labeling information provided on clams and mussels in case on display to identify source from original packaging.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands after handwashing.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use ice scoop stored in soiled holster with residues. Ice scoop relocated for cleaning.

6-303.11 Intensity-Lighting - C - Observed lighting not working in walk in freezer. Repair.

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 sushi rice recently prepared / packaged and cooling process in sushi display cooler between 44-45 degrees F. CDI, rice relocated to walk in unit to rapidly cool.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean scoop stored in container collecting some residues.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf - Observed sushi rice container labeled with date but not time as required by HACCP procedures. CDI, Time identified on log and transferred to label on container while on-site.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing watch on wrist.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in bag collecting moisture / water.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed what appeared to be a hair on top of a potato stuffed with seafood. CDI- product was discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of brown rice in sushi reach in cooler without a datemark. According to HACCP log book no brown rice was made today. CDI- product was dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on portable prep. cart used for sushi prep.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded crab and cooked shrimp cold holding above 45F in the sushi prep. case (see chart). Sushi PIC was unable to identify why these items would be out of temperature. CDI- products were discarded. The ambient air temperature of this unit was cold holding at 40F and below.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed no data entry into sushi log for today (July 5) for items such as pH meter calibration, equipment checks, temperature recordings. CDI- sections were filled by sushi PIC.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer inside the sushi prep. reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on seafood prep. room compressor fan coverings.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Acidified rice container not labeled per approved plan. CDI- Sushi chef made acidified rice at 9:30 am. Allowed to date for dicard at 7:30 pm per plan.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Employees did not know reportable symptoms; had never heard of norovirus. CDI- discussion with two employees and PIC about reportable illnesses and symptoms. PIC will give sushi chef Publix job aid card detailing responsibilities.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed sushi chef recontaminate hands after washing by turning off faucets with bare hands. CDI- directed to re-wash and discussion with PIC and employees.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee donning gloves to handle sushi rice and not washing hands prior. CDI- PIC directed employee to remove gloves and wash hands before handling food.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Make sure sushi rice approved procedures are followed. Observed prepared batch of sushi rice not labeled and dated as submitted in procedures.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in both restrooms. Replace with tiles that are cleanable. -.5-

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed only 7.0 pH standard for calibrating pH meter. 4.01 pH standard was being ordered. Date and time stamp acidified sushi rice on the storage container. Gave instructions.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed packaged sushi on display unit at greater than 45 F. It appears that the product is not being thoroughly chilled to below 45 F after prep. Returned product to rechill and gave instruction to assure approved temperature before closing packages.

.3-304-11 Food shall only contact surfaces of properly cleanedand sanitized equipment and utensils. Observed a styrofoam avacado container stored on top of ready to eat cucmber for sushi rolls-CDI-COntainer was moved and cucumber was discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cooked seafood not being properly tracked as to the date the item was opened/thawed. Items must be tracked such that a specific food item can be connected to a specific date. Observed cooked imitation crab packaged in-house to be dated with a sell-by date of 7/20/2014. This is outside of the 7 day /41F hold time. Items were removed for re-dating. -RVR

3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C Observed raw fish being improperly thawed in standing water. Items shall be thawed under refrigeration or in cool running water.