PUBLIX #1480 PRODUCE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer dispenser at the 3 compartment sink to be dispensing a 0ppm quaternary ammonia solution. PIC attempted to change the bag to see if that was the issue but it still tested at 0ppm. No sanitizer observed moving in the hose when turned on. PIC to call in repair at the time of the inspection. Produce department to temporarily use another departments 3 compartment sink to wash their dishes. Minimal dishes are utilized in this department with it being limited to trays, cutting boards, and knives. 3 day VR to observe repair. 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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an opened employee energy drink stored on the top shelf below the prep tables, directly adjacent to the metal cutting glove and a box of single use gloves. CDI - Moved to lower shelf away from equipment/single service items.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink in employee bathrooms at 73F. PIC requested for maintenance during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of watermelon prepped on 7/2 that was at 42F-44F at grab and go in front of produce department. CDI-PIC voluntarily discarded item. 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 .

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 watermelon at 47F-50F cooling in display cooler in front of the store. CDI-PIC moved items to WIC to finish cooling. EHS spoke with PIC about ensuring cut melons and cut leafy greens are 41F or below before being placed into cold holding units, WIC was also in defrost during inspection, but reached to 40F ambient air after defrost. 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 .

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor seal from the wall joint to the floor behind prep table in the back area facing the store has come apart. Some of the seal remains, some is peeling off, and in areas where the seal has come off residue is starting to accumulate. Please repair. CDI- PIC has placed work order to reseal the floor to the wall joint.

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 cooling gin display case. CDI- Removed and placed in the walk in cooler. 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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed sprayer lines near fresh produce with minor pink build up. Clean as often as needed to reduce and prevent build up. -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 cut watermelon covered while cooling in plastic container in WIC. CDI - PIC vented container and allowed to continue cooling. -0.5 points

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed sprayer lines near fresh produce with minor dark build up. Clean as often as needed to reduce and prevent build up.

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 pre cut salads sealed and attempting to cool at 52F in the walk in cooler. CDI- Items were uncovered to quickly cool by the end of the inspection.

6-302.11 Toilet Tissue, Availability - PF- Observed back female employee restroom without toilet tissue. CDI- PIC provided toilet tissue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed packages of sliced watermelon (4 quarter slices to a package) on display in grab n go area of produce, alongside fruit salads. Slices were holding at 43F-44F. They had been prepared earlier this morning. CDI - all were removed to be further cooled in the walk in cooler before coming back out for sale.

4-501.11 Maintain equipment in good repair. Observed pineapple corer had a split in the plastic covering the leg, making it not easily cleanable.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service articles stored at back room table not protected/ inverted. CDI- Produce manager corrected storage.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed weak (100ppm) quat santizer at 3-compartment sink. CDI - sanitizer dumped and refilled to 200ppm.

4-703.11 Hot Water and Chemical-Methods - P A contact time of at least 30 seconds shall be used when sanitizing with quat sanitizer. Observed employee dipping knives in sanitizer for about 2 seconds. CDI - knives were rewashed and submerged in sanitizer for 30 seconds or more.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large containers of watermelons > 45F stored in grab and go case out in customer area. CDI - watermelon removed and taken back into walk-in cooler to rapidly chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cleaner in bottle mislabeled as multi quat sanitizer. CDI - bottle was discarded.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees with watch and bracelets on. Removed during inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed back of store employee restroom handsinks with water at 73F after several minutes of testing. VR in 10 days.6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the paper towel dispenser at the handsink. CDI- paper towel dispenser was refilled.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed quat sanitizer in the 3 compartment sink at less than 100ppm. The manufacturers label states the quat is effective between 150-400ppm. CDI- sink was refilled at proper concentration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three cutting boards with heavy scoring.