PUBLIX #1483 SEAFOOD

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed containers of raw marinating salmon to be stored on a shelf above bins of pre-portioned RTE cocktail sauces in the WIC. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the large metal trays on a speed rack adjacent to the 3 compartment sink to have accumulations of food debris. Employees stated that the speed racks/trays are used in the mornings to hold the product while the seafood display case is being cleaned and restocked but it hasn’t been used since then. EHS advised the staff that they should clean the trays when the speed rack is no longer in continuous use and to not let the trays sit with food debris on them. REPEAT.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted storage rack divider for air drying clean equipment/utensils. CDI - PIC voluntarily discarded.

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 containers stored clean with stickers still attached. CDI-PIC moved items to 3-comp-sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin for female/male employee restroom. PIC will obtained lid.

5-202.12 Provide at least 100F water at handsinks. Observed 72F at employee only bathroom handwashing sinks. PIC stated that work orders have been submitted and hot water has been above 100F and that a new work order will be placed. REPEAT.

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

5-202.12 Provide at least 100F water at handsinks. Observed employee bathroom handwash sinks at 78F and 79F respectively. PIC stated handwash sinks have had multiple service requests following last inspection and that plumbers have said that hot water is going to employee bathroom handwash sinks. Hot water reached proper temperatures on all prep area and three compartment sinks. REPEAT.

5-202.12 Provide at least 100F water at handsinks. Observed shared employee bathroom hand sink reaching temperature of 78F. PIC stated work order will be placed to adjust water temperatures of employee only hand sinks.

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 blue air vents in main slicing area of seafood department.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up right around the upper part of the ice machine. Needed cleaning.

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. Observed sushi rice without the time stamp on the container. CDI- PIC put the time stamp on.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover on the trash bin in one of the unisex restrooms. The cover needed for feminine products.

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 ceiling tile near A/C fans closest to 3-comp sink. Increase frequency of cleaning. -0.5

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sushi rolls being cooled in customer self service (CSS) case. Product prepared approx. 1-2 hours prior to inspection. CDI: Education provided and sushi chef moved products to walk-in cooler for rapid cooling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid bulild up of dust, food residue or debris. Clean mold and mildew from pipe along A/C unit in seafood market.

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. Clean dust from ceiling surrounding a/c vents in seafood area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on shelving in walk in cooler.

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 numerous shellstock tags without sale dates recorded on them. 10 day verification required.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water measuring 81 degrees. CDI moved to refrigerator to thaw. -0 points-

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 chef using rice prior to checking ph and recording it. CDI verified pH and instructed chef to follow approved plan.

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 sale dates not recorded on some tags . 10 day verification required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and raw tuna stored over RTE food (sauces and avocados). CDI PIC rearranged items to store properly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee jackets stored on shelves in dry storage area and in box touching avocados. CDI PIC removed jackets and EHS discussed using the areas designated for employees for their clothing.

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 container of crab mix made the day prior without date mark. CDI employee added date to crab mix.

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 cooling, covered, in display case at 50F (see temp chart). CDI PIC moved sushi to walk in cooler to cool properly and EHS discussed proper methods for cooling. l

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen shrimp on the floor of the walk in freezer. CDI PIC moved boxes off the floor during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some shrimp tails holding above 45F (see chart). Employee had just been prepping with product and placed it back in reach in cooler with cover on. CDI- Product uncovered and taken to WIC to cool down.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P. Observed PIC in seafood area was unable to recall all the symptoms and illnesses he usually can read from wallet card supplied by store. He was able to name some and could tell me when an excluded ill employee could return to work but commented that he really needs his wallet card and mentioned that others do as well. CDI - will ask that Publix supply more individual wallet cards or otherwise give employees a readily available way to recall employee health policy.

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 sushi were prepared and then placed into front case after cooling in walk in for a short time. Sushi rolls measured from 45.5F to 48.4F. PIC in sushi area confirmed they had been placed into grab and go case a few minutes earlier. CDI - after showing PIC the temperatures, he removed packages back to walk in and cooled them further. When he placed them back in the case, they measured 39F throughout.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in one of the two employee restrooms in the back of facility. CDI: Left handwashing sign with PIC.

3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed raw lobster tail steamed to 120F in microwave oven in facility. CDI: Item was sent back for proper cooking and employees instructed to followed Publix cooking procedure - cook to 165F and let stand for 2 minutes. Product was wrapped and delivered to waiting customer before corrective action could be taken for the 162F temperature rather than the 165F.

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 that white sushi rice had not been labelled according to written procedure before being placed into sushi cooler. Observed cooling log showing brown rice from 03/13 did not meet cooling parameters. Batch of brown rice which was supposed to be cooling could not be located. CDI: White rice was voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two unlabelled squeeze bottles in the under counter sushi cooler at prep area.

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 tub of white rice prepared and acidified at 9:06 this morning. Log book showed pH and times as required. PIC of sushi confirmed that the white rice in the tub was the batch that he had prepared at 9:06 this morning. No other white rice was present. Approved HACCP plan requires that tub be labeled after pH is taken and before rice is placed into service. Plan shows example label. Tub of rice was unlabeled. Operator said he had moved on to making brown rice rolls before labeling white rice. CDI - allowed operator to label rice after the fact. Store manager agreed to monitor for the next several days to ensure compliance.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed wrapped container laying directly on brown rice in rice flat. CDI- removed container from contact with rice. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed white acidified rice uncovered while not in use.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed weak quat sanitizer at 3-compartment sink and in red bucket stored on drainboard of 3-compartment sink. CDI - sanitizer was dumped from sink and refilled to 200ppm during inspection.

3-201.11 Use food from approved sources only.-P Observed no invoices available for verification of approved source for sushi fish. Verification required ensure invoices are provided for verification.

General Comment - 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 some cooked seafood in ice display case without a date card. PIC was confident as to when package was open. Product dated during inspection.

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 PH for sushi white rice at 5.4 when checked during inspection. Haacp plan requires for PH to reach 4.1 or below. CDI - sushi operator added more vinegar and will recheck rice PH after 30 minutes to ensure it is 4.2/below before using.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water in one of the employee restrooms only reaching 83F. Verification required to ensure water is maintained at 100F.

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 acidified white rice being stored at room temperature without a time or date sticker. HAACP plan requires time to be marked with discard time after 10 hours. CDI - rice was thrown away. REPEAT..

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers stacked clean with sticky residue left behind from datemarking stickers on several containers. VR required in 10 days.

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 one container of cooked blue crab with a prep/open date of 4/25. CDI- food was discarded.

8-103.12 Conformance with Approved Procedures - P,PF Follow approved procedures. Observed white rice that was acidified being stored at room temperature without a time or date sticker. The facilities HACCP plan states the rice should be discarded after 10 hours and marked with a time sticker to indicate when the time expires. CDI- product discarded.

3-203.12 Shellstock, Maintaining Identification - PF Shellstock from one tagged or labeled container cannot be commingled with shellstock from another container with different certification numbers, harvest dates, or different growing areas as identified on the tag or label. Observed three middleneck clam shellstock tags in one display bin. All shellstock tags had different harvest dates and harvest locations. CDI- Clams were discarded.