PUBLIX #1484 PRODUCE

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 food debris and residues accumulating around packer equipment

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 cut melon prepared at 6:30am still remaining between 43-44 degrees F cooling in covered containers at 11:32. CDI, melon voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 cut melon prepared at 6:30am still remaining between 43-44 degrees F cooling in covered containers at 11:32. CDI, melon voluntarily 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 food debris and other soils around packing machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple packages of sliced watermelon and sliced cantaloupe in grab n go case holding above 41F during inspection. CDI - PIC voluntarily discarded all out of temperature packages. 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 food residue on the bottom of the grab n go display case. More frequent of thorough cleaning needed to preclude pest harborage.

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 employee food and drinks being stored above customer food in WIC. Ensure employee belongings are not stored above or in conjunction with customer food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm quat in spray bottle and at 3-comp sink. Observed stock bottle at dispenser was empty. CDI: Bottle replaced. Concentration at 200ppm quat. 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

4-501.11 Maintain equipment in good repair. Observed minor wear and tear to walls in walk in cooler due to carts scraping them .

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 food debris on shelving inside walk in cooler. Clean as needed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts/grooves.

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 vents inside produce cutting room with dust build up. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food prep employee handle trash can to relocate with hands then proceed to handle clean single-service wrap to prepare food without washing hands. CDI, employee washed hands.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed cut melon cooling at 47 degrees F at 10:56 am. At 11:29 melon remained between 45-47 degrees F. CDI, covers removed to facilitate heat transfer.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed some sink in need of resealing to adjoining wall in prep area.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed 1 watermelon in large cardboard case broken and split. CDI, watermelon voluntarily discarded.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some baseboard / floor damage leading from floor to produce prep cooler. Repair.

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. CDI by instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some general cleaning needed on shelving in prep room and walk in cooler shelves.

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 multiple containers of cut watermelon and 1 container of cut mixed fruit (honeydew, watermelon, cantaloupe) between 42-44F in walk in cooler. These items were in sealed containers and were prepared around 10:00AM according to PIC. The ambient air temperature of the walk in cooler was 39F. Many of the containers had dew on the inside of the lid. EHS recommended cooling foods to 41F before packaging product. Items were transferred to a freezer 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 several containers of cut watermelon in the walk in cooler cooling while lids were secured on packaging and the product had not reached 41F. CDI- products placed in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the produce prep. room. CDI- dispenser refilled.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. EHS observed no name/place of business for manufacturer, packer, or distributor for fruit salads, yogurt granola parfaits, and salads that are packaged in house and made available for customer self service.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food in rinse bay of 3-comp sink set up for processing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed portable prep table exposed to splash from adjacent handsink. Single service clam shells were adjacent to hand sink and splash observed. Prep table wheeled to right to give separation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black and clear build-up on mister lines and nozzles. Repeat.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed gloved employee moving through prep room touching walk-in cooler handles, trash can, faucets, and then moving to cut watermelon. Contact with edible portion of melons was observed. CDI- Discussion with accompanying manager on proper glove change.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed vegetable licer with build-up on surfaces. CDI- moved back to cleaning process.

•4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of clamshell containers on floor of prep room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed clear biofilm and dark build-up on mister nozzles at produce aisle.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed employee open a container of raspberries used for parfaits and contact raspberries with bare hands. CDI- raspberries disposed of voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed partially cut melons on prep surface with no one working with them, at above 45 F. TCS food may be above 45 F during periods of prep but in lapses of prep must be kept within required temperatures. CDI- melons moved to 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 more frequent cleaning needed of mister nozzles. Black and pink build-up observed on multiplenozzles over exposed produce.

General Comment- 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing dishes with dish water at 105F degrees.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fruit juice and food debris in bottoms of cut fruit display cooler.

5-202.12 Handwashing Sinks, Installation - PF Observed handsink in the Women's room to top out at 75F. Handsinks shall reach 100F. -RVR

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff member to be wearing bracelet on the wrist while working with food.

3-302.15 Washing Fruits and Vegetables - C Observed labels left on fruits that are being cut and processed. Remove the label before washing vegetables and fruits so the label will not harbor contaminates or pathogens during the washing process.

4-602.13 Nonfood Contact Surfaces - C Observed moldy boxes and baskets on the single service item storage shelf in the produce room. Do not allow moldy items to be present.