PUBLIX #1474 PRODUCE

4-501.11 Maintain equipment in good repair. Observed a broken temperature gauge for the walk-in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap under a door leading outside. Door is located next to the cheese bar, cheese walk-in cooler, and entrance to the produce kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch and hairband around her wrist.

7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed 80-100ppm chlorine vegetable wash in the 3-compartment sink. Manufacturer instructions state the product shall be used at 30-60ppm. CDI - Vegetable wash will be diluted to the appropriate concentration until the dispenser is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quartered watermelon in customer display case at 44F. Moved to walkin cooler to rapidly chill. Cold case is properly holding other foods. Ensure that the large pieces of watermelon are properly cold holding by taking temperatures frequently.

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 prepared salads tightly packed and sealed closed cooling in walk in cooler. CDI - PIC opened containers to facilitate chilling. Use a method that allows air flow and rapid cooling of prepared TCS foods. Do not pack foods tightly into sealed containers when cooling.

6-202.13 Insect Control Devices, Design and Installation - C Observed in use insect light sitting on shelving unit in prep room immediately adjacent to stacks of open in use single service food containers. Do not place insect lights where they can contaminate food or food contact items.

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. Buildup on flooring in walk in cooler under and behind shelving needs cleaning. 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. Baseboards at wall junction detaching under hand sink in prep room need re-sealing.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed rolling cart blocking a handsink in the prep room. CDI - relocated rolling cart

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcan at the handsink in the produce prep room. CDI - provided trashcan for the handsink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some buiuldup of food residue under bulk produce bins. Repeat violation.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed the prep area handsink on the wall next to the prep sink not able to supply any hot water. CDI- According to the PIC a work order has already been placed. Seconde handsink just a few feet away can be used as a back up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged cut cantelope stored on the open air cup bar wall unit stored at 46-48. CDI- any packaged items containing cut cantelope from last night was voluntarily discarded, cut cantelope from this morning was removed to chill down. PIC is to ensure proper air flow is maintained in this unit as other products measured below 45F. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large gray plastic bins stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up on the underside of some of the self service bulk produce shelving.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one employee restroom in the back stock room. CDI by providing. Facility has no history of related violations. Restroom connected on the same wall provided with paper towels.

m Z4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris left on one knife and minor debris left on the pineapple corer. CDI by removing to be re-washed.

I 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melon, cut and packaged in the department at 50-51F. Department manager stated that no products have been cut and packaged since 4-5 hrs ago. Was unable to determine how long the products were stored at 50-51F. CDI by voluntary disposal. Advised PIC to ensure that the top right shelf of the unit can properly maintain temperature by alerting maintenance and items are properly stocked to maintain proper air flow.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several plastic bins and lids stored as clean with food debris. According to the PIC the bins are used to store unwashed produce.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut melons wrapped and holding in cold display case above 45F. Only items on bottom shelf out of temperature. PIC stated temperatures were correct on product earlier that morning. CDI-all TCS foods on bottom shelf pulled and placed in walk in to cool down. PIC will call in a request to see if unit needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build up on fan covers in prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few grey bus tubs stacked wet on shelf inside produce service area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer in produce area during operation of cutting cantaloupe. Thermometer was in the office and placed in produce area during inspection.