PUBLIX #1518 PRODUCE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple Items inside the Grab N Go produce cooler above 41F. REPEAT. CDI - Items voluntarily removed and discarded. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above and with washed/RTE sliced melons. CDI - Storage order was rearranged. 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 cut watermelon, cut cantaloupe, cut honeydew stored inside the grab n go cooler above 41F. CDI - Items were sliced within 2 hours and placed inside the grab n go case for Cold holding before being cooled to 41F, PIC removed all sliced melon and placed inside the WIC for rapid 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed grey bus tubs wet stacked on shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut watermelon, cut cantaloupe and cut honeydew cold holding above 41F in cut room. Per PIC, food employee cut these no later than 12P. CDI - Cut melons placed in WI to cool. -1.5- 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed brown buildup inside bus tubs stored as clean on drying shelf. Bus tubs are used for food prep. CDI - PIC cleaned these. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bus tubs stored on drying shelf standing upright. Tilt these to allow water to run out from between bus tubs. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food slicer with dried on food debris stored on the clean equipment rack. It was found that this equipment is no longer used. CDI-The equipment was discarded.

3-501.15 Cooling Methods - PF Observed watermelon and mixed fruit platter cooling in front customer case. CDI-The food items were brought back to the walk in cooler to finish the cooling process.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs stacked wet together. Ensure pans are fully air dried prior to stacking.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed a PIC for produce fail to ensure proper cooling methods are used to rapidly cool TCS foods like cut melons and greens by not being aware of cooling time/temperature parameters for ambient cooling. CDI - through instruction

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed watermelon cooling in closed plastic, clam shell in walk in cooler. CDI- clam shells opened; PIC stated this conflicts with internal Publix cooling policy but Management has been advised to re-consider the procedure of closing clam shells prior to being 41 F(after Jan1,2019) especially if prepped in a non-refrigerated prep room (66F) at time of prep today

3-302.15 Wash fruits and vegetables prior to use. Observed washed produce with stickers still attached. 1

3-304.15(B-D) Handle cloth gloves and/or slash resistant gloves as required. Observed cutting of ready to eat foods with slash resistant glove. Disposable cloth placed over