PUBLIX #1470 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one in-house prepared salad cold holding above 41 degrees F. Date label for the salad showed that it was prepared over 24 hours prior to the inspection. EHS observed that the times for the defrost cycle on the cold holding unit were labeled on the unit itself, and confirmed that the unit was not in defrost mode. All other TCS food items in the unit were at or below 41 degrees F. CDI: PIC voluntarily discarded food 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 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 . Observed covered containers of cut cantaloupe cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lids from containers of cantaloupe to allow for rapid cooling.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and turn faucet off with bare hands before proceeding to next task. CDI - Employee educated and rewashed hands. -2-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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. Observed several containers of watermelon chunks cold held at 45 F inside customer grab & go case. Several underneath were < 41 F. PIC stated that the product had been transferred to the case just prior to today’s inspection. PIC explained that the foods on top registering at 45 F were left out during its transfer into the unit. CDI - Items relocated to walk-in cooler to cool down. -1.5-

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, 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 watermelon prepped around an hour prior cooling in tight covered plastic containers on speed rack. Cooling rate determined to be not quick enough to meet cooling parameters. REPEAT. CDI: PIC took watermelon on speed rack to WIF to cool quickly.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands before proceeding to next task. CDI, employee rewashed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed disposable towels empty at dispenser in employee restroom. CDI, dispenser restocked with disposable towels.

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 . Observed cut melon cold held in container in prep room at 55 degrees F and held on shelf while employee went to lunch according to staff. CDI, melon 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 cut melon recently prepared and cooling in tightly covered containers. At 10:31 melon measured 43 degrees F. At 11:00 melon temperature was 42 degrees F. Cooling parameter calculation indicated method not effective to reach cooling parameters. CDI, lids opened to facilitate heat transfer.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee coffee stored on shelf above clean single-service articles.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not remove slash resistant gloves and vigorously rub hands for required time when washing hands after removing old gloves after changing tasks. CDI, employee rehashed hands.

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 melon recently prepared and cooling in tightly covered containers. Melon cooling temperature 1 at 12:11 was 66 degrees F. At 12:32 melon was at 64 degrees F. Cooling rate calculation method not effective to rapidly cool melon. CDI, lids opened to facilitate heat transfer and rapidly cool. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon cold held on bottom of display case in reach in refrigerator between 42-46 degrees F and in unit over 4 hours according to PIC. Maintenance on-site currently for equipment. CDI, melon on bottom shelf above 41 degrees F over 4 hours voluntarily discarded.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed female employee manually ware washing; wash solution at 71F. CDI - Hot water added to finish washing equipment.

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 cantaloupe cooling at 0.10 rate in walk in cooler. CDI - 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 Observed cantaloupe cooling in plastic shell tightly sealed and stacked in container with other food products. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut melon that had been sitting on the counter for 2+ hours according to manager found at 48F. Ensure all TCS foods are below 41F when held cold.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep gouges forming in cutting board that is stored as clean and buildup present in the grooves . CDI - PIC stated there are backup cutting boards available in the store. Cutting board changed out. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed pink buildup around drain and buildup in basin of handwashing sink in employee restroom. -.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed colander with sticky and visible residue on it, stored asclean. CDI- Colander moved to 3-comp sink for cleaning.

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 clean equipment storage shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed biofilm build-up on some mister nozzles at produce aisle.

4-502.11(A) Maintain utensils in good repair. Found cutting utensil with rusted blade. CDI- knife pulled from service. Observed cutting boards beginning to be heavily scored. Replace asnecessary.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mister at produce aisle with some black build-up.

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