PUBLIX #1481 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 fruit mix containing cut cantaloupe, watermelon, and honeydew cooling at a rate of 0.02F/min in WIC. CDI- EHS discussed effective cooling methods with PIC. PIC stated that items normally cool to temp while being maintained with tight fitting lids. 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 .

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 watermelon cooling in walk-in cooler remain at same temperature for 30 minutes. See temp chart and violation #31 for more details. CDI: Education provided and PIC vented product for rapid cooling.

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 watermelon cooling in walk-in cooler covered with plastic lids. PIC stated product prepared @10am. CDI: Education provided and PIC vented product for rapid cooling.

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 water melon, honeydew, cantaloupe, salads, cooling in WI in tightly covered containers. CDI. PIC removed the covers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads cooling in the walk in cooler in tightly fitting containers. Suggests opening salads for more rapid cooling. CDI- PIC opening containers for cooling

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink. CDI-dispenser refilled.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris left on a couple knives stored as clean. CDI by removal to be re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced cantaloupe and quartered watermelon stored for service in the open air cooler at 47-48F. CDI- employee stated the products were prepared at 7am. All other products were at proper temperature that were stored in the unit overnight. Discussed ensuring product is placed back into the walk in cooler after prep to allow for proper cooler before placing onto the unit for service. CDI by moving into the walk in cooler to allow product to chill 2-3 degrees F.

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 watermelon and cantaloupe still 47-48F after cooling for 3.5 hours in the open air cooler. CDI by removing for rapid cooling inside the walk in cooler.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service plastic fruit containers stored on the floor. CDI by moving onto shelving.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service clam shells used for packaged cut fruit stored inside black crates with build up and outside of plastic sleeves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris left on the large gray plastic containers that may be used to store cut fruit. CDI- by removing all to be store on the dirty drainboard to be re-washed and sanitized.

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 the shelving underneath the artichoke storage and the basket used to store green beans (RAC product).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers wet stacked on the storage rack.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with buildup in need of cleaning. (Shelving for display cases on sales floor)

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring underneath displays in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned and sanitized pans wet nested.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris floating in sanitizing compartment of 3 compartment sink.

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed employee donning a cloth slash resistant glove and using it in direct contact with cut fruit.