PUBLIX #1484 MEAT MARKET

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with bare hands after washing. CDI, employee rewashed hands.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed some single-service trays removed from commercial packaging and stored on shelf but soiled with residues on sides.

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sinks not reaching 100 degrees F and at 97 and 64 degrees F. Repeat.

General Comment: 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 package of ground beef cooling that was packed at 9am at 46 degrees F according to PIC and placed directly in display case still in cooling process. CDI, ground beef relocated to walk in cooler to rapidly cool. EHS recommended to utilize walk in cooler or freezer to rapidly cool after packing prior to placing on floor in display refrigeration units. 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 .

5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink near back exit only reach 91 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some packaged raw chicken cold held at 49-50 degrees overstocked in display refrigerator . CDI, chicken scanned out to be 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)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed ground beef being stored above whole corned beef in WIC. CDI - PIC moved corned beef to shelf above ground beef. Repeat. Points not escalated due to apparent improvement from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer maintaining concentration of 50ppm during inspection. Maintenance called during inspection. Facility will manually dose out sanitizer while waiting for repairs on automatic dispenser. 72 hour VR required. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken single preparation dishes above vegetarian single preparation dishes in customer grab and go section. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken dishes above raw beef steak dishes in customer grab and go section. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 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 non-food contact surfaces of metal pans soiled with meat debris. CDI: items were placed to be washed/rinsed/sanitized. Points not escalated due to previous violation corrected.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large white cutting boards with deep cuts and grooves.

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 dust build up on ventilation inside walk in coolers. Clean as needed.

General Comment: 5-202.12 Provide at least 100F water at handsinks. -Pf - Observed hot water 95 degrees F at start of inspection but later reached 112 degrees F. Per communication form PIC, maintenance contacted while on-site for service. CDI, repair completed while on-site and hot water observed at required temperature at sinks.

4-402.12 Fixed Equipment, Elevation or Sealing - C - Observed handwashing sinks in need of being caulk / sealed. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed water heater not kept in good repair and calibration. Maintenance contacted to repair while on-site and flame sensor repaired while on-site.

5-103.11 Capacity-Quantity and Availability - PF - Observed hot water at 95 degrees F at 3 compartment sink and handwashing sink. Hot water reached 112 degrees F towards end of inspection. Maintenance contacted while on-site. Maintenance arrived and stated flame sensor was not working but was corrected while present. CDI, Observed hot water working in all departments. See temperature observations above. Maintenance verbally provided invoice number of #353501. Requested facility to stop production temporarily before continuing food production. Facility management to forward copy of repair. Contact information left with PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ground beef overstacked and cold held between 43-45 degrees F and pork at 47 degrees F. PIC stated items recently placed in display case. CDI, foods relocated to rapidly cool.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service tray with meat debris stored on active prep table. Store so that contamination is prevented.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed sanitizer bottle empty at 3 compartment sink. CDI, new sanitizer bottle provided and sanitizer dispensed at required concentration.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands then turn faucet off with their bare hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw meatball stored over ready to eat potatoes skins stuffed with ready to eat food items and cooked bacon as stated on product labeling. CDI, foods relocated for proper storage. Ensure raw animal foods are not stored over pre-cooked RTE foods.

4-501.12 Cutting Surfaces - C - Observed fraying / scoring on 2 cutting boards. Resurface or replace when not smooth and easily cleanaable.

6-301.12 Hand Drying Provision - PF - Observed no disposable towels available at paper towel dispenser at handwashing sink upon entrace to meat department. CDI, towels provided while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed lamb shank and chicken double stacked in front of case above 41 degrees F. See temperature chart. CDI, foods relocated to rapidly cool. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat tenderizer blades and a meat grinder hopper stored as clean with debris accumulation on them. CDI- grinder was recleaned, meat tenderizer blades were set aside for recleaning.

3-302.11(A) Separate the different types of raw animal foods. -P Observed in house assembled ready to cook raw protein meal(chicken) package stored over in house assemledready to cook raw protein(bacon). CDI- through instruction

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat tenderizer stored as clean with significant raw protein residue between blades. Repeat. CDI removed to re-clean

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a meat grinding machine stored clean with minor debris on the inside of the hopper and a hamburger pattying press with debris accumulation on the press handle. CDI- items were recleaned. Facility continues to make improvements to cleaning of food contact surfaces therefore no point escalation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw eggs in basket with RTE condiments and recipe ingredients in walk-in cooler. CDI- eggs separated out from other food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed dried pork residue on shaft of sausage grinder after cleaning and storeage as clean. Equipment taken to cleaning process. Improvement overlast inspection wheremultiple food contact surfaces were found soiled after cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed cleasned cutting board stored on faucets of 3-comp sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in sliding door run at butcher case.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed significant residue in cuber after cleaning. Observed meat residue on blades and handles of cutting utensils stored as clean. Brush for cleaning cuber could not be located. Associate thought one had been ordered. Ensure cuber blades are being properly cleaned and visually inspected after cleaning process.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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: Found undated mozzarella cheese, spinach, and deli ham used in butcher case recipes in walk-in cooler. CDI- all voluntarily discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw bacon and raw eggs stored in tubs with ready to eat food , such as cheese, deli ham. Items are used as garnishes, in stuffed / rolled recipes, and for breader coatings for some protein items. CDI- Separate tub for storage of raw proteins provided.

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. Observed outer coating of FRP at 3-comp sink area peeling.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Food employee was unable to identify what symptoms and illnesses that are required to report to management. CDI brief teaching moment to ensure employee was aware of what illnesses and symptoms to report.

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 food employee washing hands and not using protective barrier to prevent recontamination. CDI Employee informed of correct procedure of washing hands and made to rewash.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC dumping a cup of ice water in handsink. CDI informed PIC that handsink should only be used for handwashing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried meat build-up in pork saw. CDI saw broken down to be rewashed and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open deli ham and spinach without date marking. CDI Items were marked with date that package was open.

4-501.11 Maintain equipment in good repair. Observed upper pulley wheel on one band saw with pitted surface. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up behind rolling paper and wrapper equipment. Increase cleaning frequency.

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. Observed back wall behind slicer with splatter and dried meat.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf: Found Q-San 10 in spray bottle at above 500 ppm. Label for product indicates no use for product at more than 450 ppm.CDI- contents of bottle reduced and water added to bring contents to useable levels.

4-501.11 Maintain equipment in good repair. Observed upper pulley wheel of one band saw with pitted surface.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed pink build-up on wall over 4-compartment sink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in both restrooms. Replace with tiles that are cleanable. -.5-

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Maintain prepared sanitizer in bottles, buckets, or sink for use during operations. Observed no sanitizer prepared.

General Comment- 7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of blue cleaner stored on bottom shelf in meat market. OTher items on bottom shelf included display clips, papertowels, and extra aprons. PIC removed.

|4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed styrofoam plates used for packaged meats stored as clean, with dried meat debris on three separate places. PIC removed and discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried meat juice in display cooler bottom on poultry side of cooler.

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. Observed three compartment sink pulled away from wall with screw exposed and broken, uncleanable caulking hanging from both wall and back of sink. Make these areas smooth and easily cleanable.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF Observed staff member to be washing items in the 3 compartment sink with 93F hot water. Hot water for manual warewashing shall be at least 110F. -CDI The staff member was directed to cease washing in the out of temperature water and provide hot water of the proper temperature.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service trays to be soiled by splash. Store them protected from contamination.