PUBLIX #1453 PRODUCE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer used at the 3-compartment sink not reading any concentration on PIC's QUAT test strips. PIC noticed that the hose on the sanitizer dispenser was not fully connected. 3-compartment sink was not used or set-up yet to wash/rinse/sanitize any multi-use equipment or utensils. CDI: PIC connected the hose from the sanitizer dispenser and EHS observed QUAT sanitizer reading 400ppm. 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

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 facility using Pro Maxx at their prep sink to wash their fruits before cutting, but reading 0ppm when tested with veg wash test strips. EHS observed the manufacturer's label stated concentration shall be maintained between 30-60ppm to be effective. CDI: Food employee drained out the veg wash basin and refilled with Pro Maxx veg wash that was reading above 30ppm from the dispenser.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use containers stored on floor in dry storage area. -CDI- PIC relocated items. -0.5-

4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf. Observed the ambient air thermometer for the cut produce display refrigerator reading above 50 F. The refrigeration unit was operating below 41 F. CDI manager added additional ambient thermometer to the unit.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the produce washing sink with old sticker residue inside the vats. Ensure the sinks is throughly cleaned at least every 24 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed medium and small fruit bowls, that PIC stated was made this morning, sitting in front display case at 43-45F. Employee returned from lunch and stated they prepped it about 2 hours ago. CDI items pulled from shelf and moved to walk in to finish cooling. 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 .

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in main prep area covered with dust.

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 clean fan covers in main prep room.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plastic bins and measuring cup that was soiled with leftover food debris. CDI items moved to sink for cleaning.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI . Observed both thermometers in department not operational. CDI was able to get a new thermometer from the deli department.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelet and watch while preparing food.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition (C). Observed debris build up on vents in prep room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink. CDI towels

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with out dated health policy. CDI sent email with update policy with restriction and reporting information

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cantaloupe, watermelon quarters, watermelon halves, large fruit salad bowl above 41F. CDI items pulled this morning and placed back in walk in for cooling.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed ventilation in prep area covered with debris.

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 container of mixed fruit that was covered while cooling. CDI containers popped open and allowed for adequate air flow.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink that was blocked by cart. CDI cart moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of watermelon in display case at 43F. CDI facility only has 4 day shelf life on products.

2-303.11 Prohibition-Jewelry - C Observed employee wearing a watch while cutting fruit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 vegetable slicers that was soiled with debris. CDI items moved to sink for cleaning.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one of the handsinks in prep area without soap. CDI soap provided.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents that were covered with dust.

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. One yogurt parfait with sell by date of 8/20 still in open cooler at self service area. All other items dated correctly. PIC Michael Craig and produce manager Camillo had container removed for voluntary discard.

6-202.13 Properly locate mechanical insect control devices. Electronic bug zapper was stored on bottom shelf of prep table with side portion of washed produce being used in production exposed to possible projectile portions from bug zapper. No projectile insect portions observed to contaminate in use produce today. CDI- Produce manager advised that electronic bug zapper will be removed completely from the produce prep room.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris on shelving of production area and in self service areas. Produce manager advised of cleaning process, time frame, and procedures. Some cleaning is needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap available at either handwash station. CDI- supply provided 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rollings carts in front of both sinks. CDI- moved the carts and educated PIC in area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut leafy greens in 1 salad at 47F. CDI- move product, adjust cooler setting.

/4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked gray tubs and lids.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet and handsink in employee restroom in need of cleaning.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash receptable at the handwash stations or in the area.