PUBLIX #1470 SEAFOOD

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 a collection of shell stock tags stored in the seafood department that was not in chronological order, observed several tags with the providers harvest date present, however the tags were lacking when the last shell stock from the containers used/sold date. EHS also noticed that the dates were stored in improper corresponding months of the small accordion notebook. EHS also notes that there were tags being held beyond the 90 day requirement. While this is not a violation EHS suggested keeping the files for tags past the 90 day requirement in a different location, if PUBLIX wishes to hold them for their own documentation. This is to ensure that the required documentation is kept neat and properly ordered. -10 DAY VERIFICATION- EHS will return to the facility to ensure that the shell stock tags are placed into chronological order, and that all tags have the last used date written on them moving forward.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw salmon pinwheels and raw salmon burgers stored over ready-to-eat seafood, commercially made tuna salad and containers of sour cream inside the walk-in cooler. CDI - Storage order corrected to prevent cross-contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple sushi rolls cold holding between 43-53 degrees F at sushi case. According to PIC, products were placed into the unit 45 minutes prior. CDI - TCS foods relocated to walk-in freezer to cool down. -1.5- 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 lettuce recently prepared according to staff and cooling covered in reach-in unit between 43-44 degrees F. CDI - Container of lettuce vented and relocated to WIC to rapidly cool. -0.5- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer spray bottle with solution registering at 0 P.P.M. Quat. CDI - Solution discarded and replenished with fresh solution reading at 200 P.P.M. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided in one employee restroom. CDI: PIC stocked bathroom with paper towels.

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 crab cakes in fish display case without a date mark system. Employee stated that she was not trained to date mark that item but that they hold it for 7 days. Employee stated that she thawed them two days ago to put out for service. CDI: Employee date marked crab cakes to reflect thaw date. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee manually washing utensils and equipment at wash basin of 3-comp sink. Wash water temperature was 77F. Manufacturer’s label on detergent stated that wash water temperature is required to be 120F. CDI: Employee drained wash water and placed all items back in wash basin to be rewashed in water at 120F or above.

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 heat sealing plastic wrap machine with build up on roller that plastic wrap passes through.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked crab and other TCS, RTE foods on open on display and in container in walk in cooler with incorrect date of preparation of 7/17/22 according to employees. CDI, foods voluntarily discarded.

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 sushi recently prepared according to staff and cooling in display case between 42-44 degrees F. Observed sushi rice brought out for food preparation and placed back in walk in cooler to cool but cooling in deep covered containers. CDI, sushi rice in display case relocated to freezer to rapidly cool. Rice in walk in cooler transferred to multiple shallow uncovered containers to rapidly cool. Repeat.

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 shrimp recently portioned on tray and held in case according to PIC between 43-45 degrees F. CDI, tray of shrimp relocated to rapidly cool.

4-501.11 Maintain equipment in good repair. Observed drip from pipe above 3 compartment sink from ceiling nearby clean drainboard of 3 compartment sink. Repair.

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 date last shellstock from container used or sold not recorded on tags. CDI by instruction.

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 rice not labeled from prepared from day before according to employee and left from previous day. CDI, sushi rice left from previous day voluntarily discarded. Ensure procedures from HACCP plan is followed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sushi roll in retail case holding at 44F. CDI - Taken to freezer to chill immediately.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Metal apparatus that holds knifes observed with food build up.

4-501.11 Maintain equipment in good repair. Observed weigh scale out of service today. Repair order submitted. -1-

3-203.12 Record date on the tag when the last shellstock from the container is used. -Pf Observed no last use date recorded on little neck clams shellstock tag in storage container for 90 days. VR no later than 03/22/2019 to ensure recording of last use date on shellstock tags. -1-

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 food employee recording missing HACCP data in log book on behalf of another employee at beginning of inspection and placing time of 9:18 AM with the data. CDI - PIC educated food employee to have data entered by the employee performing the action at the time data is collected. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed distilled water stored on the floor in sushi section. -1-

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 food employee handle raw fish and wash hands for less than 10 seconds and then turn off the faucet without using a barrier to prevent contamination of clean hands. CDI - PIC discussed handwashing with employee and educated employee to protect hands from recontamination by using a barrier. -2-

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 cooked shrimp and crab legs where date -opened was unclear for product. Observed two date mark slips in file with differing dates. Two batches were not separated in display case. Temperatures of food was below 41F. CDI- all displayed product date marked with earliest date.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed childs toy car stored over surface where sushi is prepped or stored.

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 shellstock tags not stored in order. CDI- tags sorted and placed in chronological order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed thermometer soiled, stored as clean. Be sure to clean thermometer after each use by wash / rinse / sanitize cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Thermometer not functional. Functional thermometer supllied from PIC office.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found 2 cards for snow crab legs and 2 cards for king crab legs in active card catalogue used for datemarking. Both cards for snow crab and king crab had different dates but it could not be determined which legs on display went with which card. CDI- most recently dated card was discarded and all product placed under earliest dated card.

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 sushi station employee re-contaminate hands after washing by turning off faucets with out a hand barrier. Repeat violation.

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 cooked shrimp, crawfish, crab legs, in display case with no date marking. Facility has system in place but last cards used for date marking were dated 12/11/2016. Allowed to date with 1/7 as that was date department employee stated product had been thawed.

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 sushi contractor briefly rinse hands for less than 15 seconds and turn off faucets with bare hands. CDI- stopped employee and directed him to wash hands again correctly. Discussion.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed crab cakes containing cooked crab and pastuerized eggs being displayed in raw case, adjacent to raw product. Return visit in 10 days to reach resolution of product being treated as ready-to-eat or raw.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found rolled sushi in floor case above 45 F. Case emptied and taken to walk-in cooler to chill to 45 F or below before placing in holding case.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Observed ice machine with slight biofilm inside. Gave instruction for thorough 3-step cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one large stock pot stored as clean with a crab leg and debris left inside. CDI by removing to be re-washed and sanitized.

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 of sushi rice at 4.2 while onsite. The pH meter was re-calibrated and the rice checked again and measured at 4.2 a second time. CDI- the sushi rice was voluntariliy discarded.

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 a dried spill at the entrance of the walk in cooler floor.

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. Observed bag of mussels and bag of oysters in walk in cooler without tags. Observed illegible date written on tag. Observed tags not in chronological order. CDI by placing tag with shellstock in cooler and placing tags in order.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Observed variation in sushi procedure from approved HACCP plan. Observed no batch #, date and in/out time labeled on container of sushi rice. Observed sushi in display case 44F and 47F. HACCP plan states that all sushi will be cooled to 41F or less before placing in display case.

3-203.11 Shellfish must be maintained in their original container until immediately before sale or preparation for service. Observed bag of oysters in walk in cooler removed from their original box.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed plastic table with folding legs being used as as a food prep table for sushi employees.