PUBLIX #1483 MEAT MARKET

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed cleaned metal trays to be wet nested on the clean dish storage rack adjacent the packing machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an empty employee coffee cup and a an employee water bottle to be stored on speed racks in the main WIC and chicken WIC directly above packages of food to be placed into the grab & go case. CDI - Employee beverages moved to the lower racks below the packages of food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the pusher/holder component of the deli slicer to have accumulated raw beef on its food contact surfaces. PIC stated that they had not used the slicer at all today and it was cleaned last night. CDI - PIC W/R/S pusher/holder component at the time of the inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple packages of raw ribeyes that were above 41F (see temp chart) in grab and go shelves. Raw ribeye on the bottom of shelf was at 41F. CDI-PIC moved steaks to WIC to cool down. REPEAT. 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 .

5-501.111 Keep storage areas and bins for waste in good repair. Observed small leak on front, right side of compactor. PIC stated they would work order.

5-202.12 Provide at least 100F water at handsinks. Observed 72F water at handwashing sink in employee only bathrooms. PIC stated that store has completed prior work orders and temperature has reached above 100F. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two packages of raw beef roast and raw beef steak that were above 41F (see temp chart). CDI-PIC moved items to WIC to rapidly cool. 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 .

5-202.12 Provide at least 100F water at handsinks. Observed employee bathroom handwash sinks at 78F and 79F respectively. PIC stated handwash sinks have had multiple service requests following last inspection and that plumbers have said that hot water is going to employee bathroom handwash sinks. Hot water reached proper temperatures on all prep area and three compartment sinks. REPEAT.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed thermometer stored behind water faucet handles of meat department handwash sink. PIC moved cleaned and moved thermometer to the proper thermometer storage location.

5-202.12 Provide at least 100F water at handsinks. Observed employee only restroom handwash sinks at 79F-78F for hot water being dispensed. PIC stated that work order will be submitted to adjust hot water temperature of employee only handwash sink. All other handwash sinks dispensed at the proper temperature.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed unopened package of potato skins stored directly on top of an unopened package of raw parmesan chicken cutlets in the poultry WIC. CDI-PIC corrected 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 unopened packages of raw bacon stored beneath unopened packages of raw chicken parmesan cutlets, raw sausage, and raw ground beef from burger kits in poultry WIC. CDI-PIC corrected 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 box of pot roast stored underneath boxes of stuffed chicken breasts in chicken WIC. CDI-PIC corrected storage order. PIC stated that pot roast was from a delivery and to be set out on the floor. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of mineral oil hanging from a metal rack above in use cutting boards. CDI-PIC moved bottle to chemical storage rack.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed minor dust build up in A/C fan vents closest to meat department entrance.

5-501.17 Provide a covered waste bin in female restrooms. Observed no cover trash bin in one of the unisex restrooms.

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 standing water on the floor in WIC. Remove standing water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean mold and mildew from a/c pipe above 3-comp sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust from ceiling surrounding the a/c unit in market area.

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 frp board near three compartment sink peeling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer for use in meat market out of batteries. CDI moved thermometer from another department.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of mold at caulk line at three compartment sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed build up of food debris on cuber blades. CDI moved to be rewashed.

6-301.14 Post a handwash sign at each handsink. Observed 1 of 2 employee restroom without a handwashing sign at handsink. CDI EHS provided handwashing sign.

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 mozzarella cheese (3/25), butter (main ingredient: cream 3/18), and butter mix (3/18) held past 7 days. CDI PIC voluntarily discarded TCS food items held past 7 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior non-food contact surface of meat cutter above blade with minor food debris. PIC stated item was stored as clean. Ensure to increase cleaning frequency.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above ready to eat steak sauce on speed rack in walk in cooler. CDI - steak sauce moved to top shelf. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw turkey wings stored above raw beef on same speed rack in walk in cooler. CDI - turkey moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some raw meat bits remaining under platen on meat saw stored as clean. Observed knife soiled with raw meat bits resting on other utensils soaking in sanitizing compartment of 3 comp sink. CDI - meat saw was recleaned and sanitized, knife and all utensils in the same basin were sent back to be washed, rinsed, sanitized again.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Some dried debris and residue on the interior wheel and blade case of saw and front side of grinder in cold prep room. PIC advised both were stored clean. CDI- PIC moved to have employee clean.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three plastic bins stacked together while wet. Allow to air dry. (0pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw shell egss and raw bacon in bus tub with ready to eat food in walk-in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two bits of meat on blades of cuber which was draining on clean drainboard. CDI - returned to be rewashed, rinsed, and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small amount of dried meat juice on interior wall of meat saw which was stored as clean. PIC will address and point out to others working in this area.

of 5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water at both employee restroom handsinks would not reach 100F. Maximum temperature after more than ten minutes was 96F. VR - verification required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils used for seasoning meats stored in bin with food debris at bottom inside walk-in cooler. Bin was removed from walk-in cooler to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan covers inside meat department above prep table with dust accumulation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Beef slicer, grinder, and grinder parts stored as clean observed with meat debris remaining.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fan covers above meat prep with dust accumulation.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water at employee restroom hand sink on left side only reaching 72F. Verification required to ensure water temperature reaches at least 100F.

3-302.11(A) Separate the different types of raw animal foods. -P Boxes of ground beef patties stored above ground pork inside walk-in cooler. CDI - ground beef relocated.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Clean cutting board stored behind 3-comp sink facuet handles and in between wall.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some food debris on non-FCS part of slicer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat saw and deli slicer with meat debris on them, PIC stated both pieces of equipment had not been used today. CDI- equipment recleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the backsides of the handsink faucets at the 2 handsinks in the meat market.

3-302.11(A) Separate the different types of raw animal foods. -P Observed stir fry beef strips stored directly under hamburger patties in the customer self service meat case. CDI- storage rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed smoked ham (Ready to eat) stored below raw beef steak in the walk in cooler and raw chicken stored above spinach and other ready to eat vegetables in the walk in cooler. CDI- storage rearranged.