PUBLIX #1483 PRODUCE

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed large plastic bins used to hold cup fruit to be stored as clean with visible food debris on the outsides of the containers, leaving the food contact surfaces to be contaminated when stacked together. CDI - Dirty dishes removed from the clean dish rack and placed at the 3 compartment sink to be W/R/S. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple medium/large sized containers of cut watermelon above 41 (see temp chart) in grab and go unit near store entrance. Medium/large containers were slightly stored above units load size limit that was posted on the inside walls of unit, smaller containers of cut watermelons were in temperature and ambient air temperature of unit reached 41F. CDI-PIC removed medium/large sized watermelon containers. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects on ceiling of 3 compartment sink room. PIC to contact pest control to install additional devices to capture insects and ensure devices are not stored above prep stations, sinks, or any food/equipment storage areas.

5-501.111 Keep storage areas and bins for waste in good repair. Observed small leak of front, right side of compactor. PIC stated they would place work order on unit.

5-202.12 Provide at least 100F water at handsinks. Observed both employees bathroom handwash sinks reach 70F-71F for hot water. PIC stated that work order will be placed to get temperature of handwash sink to 100F. REPEAT.

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 cantaloupe and cut watermelon that were not prepped today that were not at 41F (see temp chart). CDI-PIC voluntarily discarded items. All cold holding equipment had ambient temperatures of 41F and below. 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 watermelon and cut cantaloupe that were wrapped tightly in plastic wrap that dropped 1F/50 mins or no change at all due to being wrapped tightly in plastic or being sealed in a plastic shell. CDI-PIC opened all cut melon today that was prepped within the last 2 hours and discarded items that were prepped from days before. EHS spoke with PIC about leaving all cut melons and cut lettuce open in WIC to allow for fastest cooling rate within 4 hours and to seal foods once it has reached 41F as well as cooling foods in the WIC section furthest from the door. 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 .

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 minor dust build up on right side WIC air vents.

5-202.12 Provide at least 100F water at handsinks. Observed employee only restroom handwash sinks reach 79F-78F when dispensing hot water. PIC placed work order for adjustment of hot water for those handwash sinks. All other handwash sinks were within temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced watermelon, sliced cantaloupe, and a sliced honeydew in a fruit salad above 41F in the grab and go that was not underneath the shelving while the sliced TCS fruit was under 41F underneath the shelving for the prepared fruit (see temp chart). Per PIC, that fruit closest towards the front that was not underneath the shelving had been there overnight. CDI-PIC voluntarily discarded items and EHS spoke with PIC about clearing front row of cut melons overnight that is not underneath the shelving. Repeat. 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 sliced cantaloupes at 48F in grab and go display prepped 10/25. Sliced cantaloupes underneath shelves were below 41F, but the cantaloupe exposed from the shelf were above 41F and remain out overnight. CDI- PIC discarded cantaloupe from 10/25 and cooled cantaloupe from today back down to 41F. 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 .

3-501.15 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 salads and sliced cantaloupes above 41F prepped today from grab and go display. Per PIC, all fruits are prepped and sealed at room temperature, then brought in to WIC to cool before being set out to grab and go display at 10:30. EHS recommended to bring cooling items into WIC with the container lids opened during initial cooling process and then seal containers in WIC to avoid room temperature being trapped inside containers. CDI-PIC brought fruit salads and sliced cantaloupes to WIC to cool and all foods reached 41F within 4 hours. 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 .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken paper towel dispenser by 3 comp sink. Dispenser has paper towel, but has to be turned from the side to receive paper towels and cannot be pulled down from dispenser. PIC stated that work order has been placed prior to inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed cantaloupe and honeydew melons washed with stickers still on outside. Remove stickers and rewash melons before processing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer at 3 comp. Sink was recorded at 0ppm. CDI- Bucket was empty and re filled.

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 . Some melons in grab and go were recorded above 41F. CDI- Discarded.

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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut cantaloupe not meeting proper cooling rate. See temperature chart. CDI - Cantaloupe was vented and allowed to further chill. -0 points

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cantaloupe cooling while tightly covered. CDI - PIC vented and allowed to further chill. Observed watermelon in grab and go unit without being properly cooled. CDI - PIC placed watermelon in WIC to further chill. EHS recommends cooling melons prior to wrapping and placing in containers. -0.5 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one soiled knife stored as clean. CDI PIC removed knife and placed at the 3 comp sink to be properly cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wet stacked. Ensure to allow proper air drying before stacking.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee able to identify 2 of the 5 reportable symptoms and 5 of the 5 foodborne illnesses with the help of the PIC (through card). Ensure employees know the 5 reportable symptoms and foodborne illnesses. CDI EHS discussed EHP and provided a flyer.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut watermelon and cut cantaloupe in cold case for customer self service were measuring above 45F. Items were large and location of temperature taken was near top. CDI - PIC voluntarily discarded those out of temperature and will address placement so that all parts of each item remain at or below 45F. Reminder: effective January 1, 2019 cold holding will change to 41F or below.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of fruit stored on the floor in the walk in cooler. CDI- PIC had storage corrected.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. One box of single service containers on the floor in the prep room. CDI- PIC corrected storage. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the spray heads of the overhead misters in the loose produce case were soiled with a buildup of a translucent whitish slime. Produce person said he had not ever known to clean them. CDI - PIC removed all spray heads and washed, rinsed, and sanitized them, then washed, rinsed, and sanitized the unit they attach to before reinstalling them. He did this while inspector was inspecting the deli department. He will continue this regular cleaning.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed water at both employee restroom handsinks measured 96F at the very highest and that took more than 10 minutes to achieve. VR - verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed minor amount of pineapple left in corer. CDI - sent to be re-cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested produce bus tubs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Fruit flies observed at customer display area inside bag of Gold potatoes and surrounding areas. Bag of potatoes was removed and area was cleaned.

6-502.12 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. Debris under shelving in produce walk-in cooler.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in dispenser at handsink in produce room. CDI - paper towel dispenser refilled. 5-202.12 Provide at least 100F water at handsinks.-Pf Observed water only reaching 83F in one employee restroom at back of store. Verification required to ensure water is maintained at 100F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed green trays stacked wet on dish shelf.