PUBLIX #1509 PRODUCE

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 melons in grab n go cooler above 41 F. Melons were cut this morning and moved to grab n go before reaching 41f. CDI - Melons were moved to WIC to cool. 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 .

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on cut watermelons. Need removal prior to washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads being held in customer self-service case above 41F. PIC stated product prepared @9am and cooled before being placed in unit. CDI: PIC moved product to walk-in cooler for rapid cooling. After approx. 20 minutes no temperature change. PIC then vented all containers and product began cooling.

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 cut honeydew cooling at a rate too slow to meet cooling parameters. See temp chart and violation #33 for details. CDI: Education provided and PIC vented product for rapid cooling.

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 honeydew cooling covered in sealed plastic container. See temp chart and violation #20 for details. Discussed with PIC about possibility of moving cooling racks directly in front of WIC fans. CDI: Education provided and product vented for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon and cantaloupe being held above 41F in customer self service case on store floor. Product prepared 08/30/21. Ambient air temp of unit 35F. CDI: PIC voluntarily discarded product. NOTE: Facility has previous issues with cooling methods also, so issue could be cold holding/equipment related or cooling related. EHS unable to discern today due to no observed cooling.

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 watermelon and cantaloupe cooling covered with plastic lids inside walk-in cooler. CDI: Education provided and products vented for rapid cooling. Product began cooling faster immediately following lid removal.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed whole bottom row of cantaloupes and watermelon above 41F, other areas on the display rack were in temp. CDI-PIC explained these were made yesterday. PIC voluntarily discarded and maintenance was on site during inspection, PIC will not use unit until fixed. PIC did not sign due to Covid protocols

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut packaged watermelons on flat display cooler double stacked with 3 of 4 double stacked packages reading 47. Air thermometer reading 47 at height of double stacked packages. Air thermometer reading 39 at base of watermelons and all single stacked watermelons reading 39. Appears cooler in-capapble of properly cold holding double stacked foods. CDI- Watermelons that were double stacked had just been placed in cooler 2 hrs earlier, were moved to walk in cooler to properly chill to 41. PIC said they will inform workers not to double stack watermelons in this cooler and they will call to have cooler serviced as double stacked melons were below manufacturer's recommended chill line height. GENERAL COMMENT: Recommend facility have veggie wash test strips available at veg wash sink.