PUBLIX #1480 MEAT MARKET

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed approx 20 packages of raw beef top round, raw beef stir fry, raw beef cubes, raw flank steak, and raw beef short ribs to be at temperatures of 47-53F on the top shelf of the beef grab & go case. PIC stated that some of the items were from today (approx half) but not all were. The ambient temperature of the top shelf of the beef grab & go case was at 48-49F with large amounts of condensation observed on the top part of the unit. Issue appeared isolated to the top shelf and in only the beef section of the grab & go case with the PIC stating they had a work order in last week for temperature issues in the same case. All packages that were placed into the unit today were moved onto a speed rack and placed back into the WIC. All items out of temperature and in the case overnight were voluntarily discarded. Work order placed at the time of the inspection and PIC informed to not use that section of the case until the repair can be made. 3 day VR to observe repair in the display case. 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 .

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 the nonfood contact surfaces of the lower band saw compartments to have food debris/splatter.

4-501.19 The temperature of the wash solution in ware washing equipment shall be maintained at not less than 43C (110F) or the temperature specified on the cleaning agent manufacturer’s label instructions. Pf Observed 3 compartment sink unable to reach and maintain a minimum of 110F. 3 compartment sink was actively being used during inspection. Facility will voluntarily close once all clean dishes, equipment, and utensils have been used. VERIFICATION REQUIRED*** (1.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink unable to maintain a minimum of 110F. Hand sinks were unable to reach 105F. Repair plumbing system. (1 pt)

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 turkey patties stored above raw beef meatballs on storage rack on prior to being wrapped. CDI-PIC moved turkey patties to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw turkey patties stored above uncooked potatoes with pre-cooked bacon pieces on storage rack prior to turkey patties being wrapped. CDI-PIC moved turkey patties to bottom shelf. Ensure all ready to eat foods are separated from raw animal foods during prep. 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 empty bottle of sanitizer when tested, facility had not washed any dishes prior to being tested. CDI-PIC replaced bottle and sanitizer tested at 200 ppm. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one packaged cut of raw beef pot roast at 44F in grab and go area in front of meat department. CDI-PIC voluntarily discarded item. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one large box of jerky stored on floor of WIC. PIC moved box to pallet.

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 tiles in corner of kitchen area by WIC cracking and coming apart. Tiles could be sealed back together as long as it creates a smooth and cleanable surface. (0.5)

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 vents on display cases and bottom of cases in need of cleaning due to slight buildup of residue and dust. Clean.

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 swinging doors to meat department with dried blood where employees would put their hands to exit department. CDI- PIC cleaned doors with sanitizer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in between cuber blades with meat debris remaining. CDI: taken to wash side of 3-compartment sink to be cleaned.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use meat trays stored unprotected on shelf with visible splash from hose when grinder was cleaned. Discussion with PIC to protect single use trays or relocate when cleaning.

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. Repair area of wall beneath meat prep table in market area.

4-903.11(A) Store single-use and single-service articles to prevent contamination. -REPEAT- Observed several stacks of styrofoam trays with food debris splatter left on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed chicken walk in cooler fan covers with dirt debris build up.

6-302.11 Toilet Tissue, Availability - PF- Observed female employee restroom in the back without toilet tissue. CDI- PIC provided toilet tissue.

2-301.14 Wash hands after activities that contaminate them. -P. Observed employee touch clothes and return to food prep without handwashing. CDI hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicers and stand up slicers soiled with leftover food debris. CDI items broken down for cleaning.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat trays soiled with blood and meat debris.

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 walls in meat market with pink build up and in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two meat saws stored after being cleaned and sanitized last night. Both saws had food debris left on saw blades as well as on V-shaped part under platen through which blades pass . CDI - both saws recleaned, rinsed, sanitized, and air dried this morning before being used.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled equipment stored as clean - two meats saws, interior of grinder, and 2 metal scrapers, all left as cleaned and sanitized last night. CDI - all recleaned and sanitized by daytime employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw pork loin Florentine located in customer grab and go temping at 45F. CDI, employee voluntarily discarded food item.

4-502.13 Single-use and single-service articles may not be reused. Observed banana boxes being reused in walk in cooler to store single service gloves and trash bags.

3-302.11(A) Separate the different types of raw animal foods. -P Observed Ready-To-Cook meals with raw chicken stored over raw pork and flank steak meals in retail case. CDI - Manager reorganized for correct storage order.

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 shredded mozzerella cheese and spinach without date mark. Employee stated spinach was opened the previous day. CDI - Employee discarded mozzerella cheese. Allowed employee to date mark spinach.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed food debris on non-food contact surface of meat saw.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat debris left on meat saw blade after saw was detail-cleaned last evening. CDI - PIC had employee break down meat saw completely and rewash, rinse, sanitize, air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Large catch container in the bottom wheel casing of the beef saw observed to have debris and water in it. Employee advised that saw had not been used since night before. Food debris in the connection component of table top grinder. Cleaning is needed for both. Repeat. Improvement noted from previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Tenderizing blades stored in Quat sanitizer at 3 comp sink testing at 0ppm. CDI- PIC Baxter Williams had sanitizer refilled.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Some blood splatter on exterior sides of one small stack of packaging trays above prep table. PIC advised. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food debris build up on interior compartment wheel of meat processor. Cleaning is needed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of black bus tubs on drain board of three compartment sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Grinder stored as clean with some meat residue on one side of the interior barrel. PIC Thomas and Jenn had entire grinder cleaned immediately.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed some meat debris remaining on one saw machine in meat department. CDI - saw machine in process of being cleaned during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Saw machine observed with left over meat debris remaining. CDI - PIC indicated that it would be recleaned before use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Grey lugs observed wet stacked on shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the hand sink nearest the 3 compartment sink with an empty paper towel dispenser. CDI- paper towel dispenser was refilled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 4 wet stacked plastic containers in the walk in cooler.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed back of store employee restrooms with water at 73F. VR in 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat debris behind the metal blade guard of the meat saw. CDI- component was recleaned.