PUBLIX #1518 SEAFOOD

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Ready-to-eat, precooked shrimp stored below raw seafood inside the WIC. CDI - No visible contamination observed, storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 tags from may that had the in date but no out date when shellstock container finished and observed tags that were not in chronological order. Verification required.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed 41/50 shrimp that had a fat card for 6/17 but PIC stated it was from yesterday. CDI date card updated. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal trays, stored as clean, with food debris and residue on the food contact surfaces of the trays. CDI - Trays were moved to the 3 compartment sink to be properly washed, rinsed and sanitized. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

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- Observed in display case cooked snow crabs legs and Salmon lemon dill patties dated 9/25/24. -CDI- PIC was educated and food items were voluntarily discarded. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed in WIC condenser liquid dripping onto little neck clams and oysters. -CDI- PIC was notified and food items were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp in direct contact with RTE cheese on seafood pies and RTE frozen crab cakes. CDI - PIC removed product that was spilling over out of container. -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 41F or less. -P Observed RTE shrimp, seafood dips, seafood salads, cold smoked salmon and other TCS foods in customer grab and go case cold holding above 41F. CDI - PIC voluntarily discarded and submitted service request for cooler repair. Per PIC, cooler will be monitored until serviced. -1.5-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go catering containers stored with food contact surfaces facing up and out of packaging. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in 3-comp sink at less than 150 ppm concentration. CDI - PIC refilled to above 150 ppm concentration. -1.5-

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 RTE spinach dip packaged in deli date marked 08/16/2022. This date, per food employee, is the open date for the food. CDI - PIC voluntarily discarded. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink faucet. Per PIC Dink, repair order has been submitted and facility is awaiting repair. -1-

4-501.11 Maintain equipment in good repair. Observed cooling curtains in walk in cooler cut in half. Per PIC, work order has been submitted to repair curtains. REPEAT -.5-

5-205.12 (A) Prohibit a cross connection between a potable and non-potable water source. Observed hose dripping and laying in the bottom of mop sink near open drain without cover. CDI - PIC hung hose over hose bibb and EHS explained the risk associated with a cross connection. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tuna salad portioned in-house in customer grab n go case at 43F. Per PIC, this item has not been removed from cold holding today. CDI - PIC voluntarily discarded and EHS requested facility find cause of the elevated temperature today. -1.5-

4-501.11 Maintain equipment in good repair. Observed torn cooling curtain inside walk in cooler. Repair. -0-

3-501.13 Use approved thawing methods. Observed shrimp thawing in water at the prep sink. CDI-The shrimp was removed and placed into the display case. Discussed using cold, running water (70F or below) or thawing in the walk in cooler.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed walk in cooler thermometer incorrectly reading the temperature of the walk in cooler. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY THE REPAIR OF THE COOLER. Manager placed a work order in to repair the thermometer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food product leaking onto food items below in the walk in cooler. CDI-The box was placed into a container to prevent liquid from contaminating food items below.

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 missing "out" dates noted on the shellstock tags. CDI-Manager was able to determine when the items went out and put dates on them. Manager will also speak with staff to ensure correct procedures are conducted for the future.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water at 76F. EHS recommended thawing shrimp in refrigerator prior to putting out on display.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed equipment stacked wet on the clean equipment rack. CDI-The pans were unstacked to allow for proper air drying.

3-203.12 Retain tag on the bag of shell stock until empty. Record date on the tag when the last shell stock from the container is used. Store tags in chronological order for 90 days. -Pf COMMENT: Observed shell stock tags for mussels and clams separated by month but not in chronological order by date. CDI (corrected during inspection). The department manager immediately rectified the situation by separating the last 90 day tags in order by date.

4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under 4-501.114. Contact times shall be consistent with those on EPA-registered label use instructions. A contact time of at least 30 seconds for other chemical sanitizing solutions - P Observed food employee sanitizing stainless steel display containers for seafood items (that touch seafood directly) by dipping the containers in quaternary ammonia for a very brief time, not allowing for proper sanitizing. CDI immediately by instruction from department manager to employee who was instructed to place the containers in the sanitizing solution for at least a minute (as specified on the EPA registered quaternary ammonia label). The containers were re-sanitized for one minute contact time.

4-501.11 Maintain equipment in good repair. COMMENT: Repair the non-working lobster tank by the three compartment sink. z

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 three hand washes where duration was insufficient and hands were re-contaminated by handle. CDI- hands re-washed

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf Observed one bag of mussels with no tags. PIC and manager stated they recieved it from their warehouse with no tag and their procedure is to request the tag from the warehouse. CDI- discard by rule; explained to PIC and manager they must recieve with tag; a better procedure would be to deny and it can come back after tag located and affixed 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. -PfObserved a mussels tag date marked 6/19 with product still present. Label only needs to date marked with date last of product sold.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Soiled Knives stored in storage block on side of prep sink. CDI- PIC stated the block is for soiled knives only. CDI- asked to label as soiled before future inspections. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Staff began prep work at only prep sink around 530am and had not washed rinsed and sanitized as of 10am with ambient air above 48 F. CDI -cleaning of cutting boards begun