PUBLIX #1470 MEAT MARKET

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 splatter present on the exterior portion of 4 styrofoam single service platters. Ensure single service items are stored in a way to preclude splatter or splash.

4-501.11 Maintain equipment in good repair. Observed condenser piping in the cutting room with a small leak. Leak did not occur to be condensation but rather deterioration of the piping. Ensure this is repaired.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee leave the cutting floor of the meat department through the rear door in the facility, re-enter into the cutting floor and go over to a cutting table to begin working with raw unpackaged meat. EHS observed that food employee must wash hands prior to starting to work back with food, spoke to the PIC and PIC stopped the food employee. -CDI- PIC then educated the food employee on proper when to wash procedures, and food employee washed hands following proper procedures. Ensure food employees are trained on proper hand washing techniques including where, when, and how to properly wash.

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 burgers stored over raw beef in the WIC. Ensure that proper storage order procedures are maintained and that raw poultry is stored below raw beef. -CDI- Food employee rearranged storage order to reflect proper storage order procedures. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 3 styrofoam meat plates with beef residue present on them. Observed 3 stacks of styrofoam meat plates stored with the food contact surface facing upward. -CDI- PIC discarded 1 of the stacks and inverted the other 2.

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 biofilm soil and build up present on the condenser/condenser PVC piping in the beef and pork WIC. Observed soil present on the shelving in the chicken WIC. Ensure that non food contact surfaces are maintained as clean and free from any buildup. -PIC stated he would put a work order in for biofilm in beef and pork WIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a push cart full of boxes holding raw meats actively being used for prep, blocking access to the handsink next to the 3-compartment sink. CDI: PIC moved push cart so that the handsink is not blocked for employee use.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat debris on the blade of one of the slicers. Food employee stated that they had not used the slicer today. CDI: Food employee took the meat slicer down to re-wash/rinse/sanitize at the 3-compartment sink. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf. Observed equipment and utility carts obstructing one hand washing sink in meat prep room. CDI - Obstructions removed by PIC. -0-

REPEAT VIOLATION: 4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted knife sharpener stored inside utensil rack at prep table. CDI - Utensil voluntarily discarded by PIC. 4-501.11 Maintain equipment in good repair. Observed damaged strip curtains at meat department walk-in cooler. Replace. -1-

REPEAT VIOLATION: 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 general cleaning needed on flooring inside of the walk-in freezer. keep clean. -0.5-

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rust on knife sharpener stored as clean at 3-compartment drain board. CDI - Utensil removed. -0.5-

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 general cleaning needed on flooring inside of the walk-in freezer. keep clean. -0-

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 stored over raw pork inside of walk-in cooler. No physical evidence of contamination observed. CDI - EHS educated staff on proper storage order and storage order corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. For more information please visit: http://meck.co/FoodSafety 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. Observed two meat cuber blade rollers, chopper and a knife stored as clean with visible food debris and build-up. Also observed accumulation of dried food debris on pork band saw. CDI - PIC moved all utensils to 3-compartment sink to W/R/S. -3-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing food equipment lubricant stored above clean cutting boards in meat prep area. No physical evidence of contamination observed. CDI - Spray bottle relocated to chemical storage area. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live fly sitting on pork cutting machine table. CDI - PIC exterminated pest. -0-

4-501.11 Maintain equipment in good repair. Observed non-functional pork cutting machine. PIC stated that food employees have been utilizing additional equipment and are W/R/S between different animal proteins. Repair. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed two meat cuber blade rollers stored as clean with visible food debris and build-up. Observed cutting knife stored as clean with visible food debris present REPEAT CDI: PIC moved cuber rollers and soiled knife to 3-comp sink to W/R/S.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed approximately a half dozen knives stored as clean with food debris. CDI PIC moved knives to 3 comp sink to be washed rinsed and sanitized. REPEAT Full points not taken due to decreased level of violations. - 1.5

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee wash hands turn facuet off with their bare hands then proceeding to next task. CDI by instruction. Employee re-washed hands and used barrier to turn faucet off to prevent recontamination of hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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-h08 . Observed grinder stored as clean but soiled with raw meat debris. Observed trays stored as clean at 3 compartment sink but soiled with dried food debris. CDI, trays relocated for cleaning and grinder cleaned and sanitized.

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 a few single-use trays removed from protective packaging and with food debris on outside. CDI, trays voluntarily discarded.

General Comment: 4-501.11 Maintain equipment in good repair. Ensure 3 compartment sink stocked with detergent and sanitizer. Observed detergent and sanitizer at sink but was running low in containers.

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 some meat debris and soil on some shelving in display cases and near packing unit in prep area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee wash hands turn facuet off with their bare hands then proceed to handle clean single-service gloves. CDI by instruction. Employee re-washed hands and used barrier to turn faucet off to prevent recontamination of hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed multiple trays stored on rack as clean but had microbial growth and dried food debris. CDI, trays relocated for cleaning.

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 turn faucet off with their bare hands. CDI by instruction.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stack of single-service trays removed from protective packaging on shelf and with raw meat debris / soil.

4-501.11 Maintain equipment in good repair. Observed pipe leak on above / nearby 3 compartment sink. PIC stated maintenance currently on-site for repair.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed donning gloves without washing hands prior. CDI. Employee washed hands then donned new gloves. Repeat violation. Improve handwashing to refrain from further point deduction on next inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Door handles of coolers need more deep cleaning. Old raw meat debris observed around perimeter of handles.

2-301.15 Where to Wash - PF Employee observed washing gloves off in three compartment sink. Wash hands in handsinks only. CDI. Employee changed gloves and washed hands in handsink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat pieces on meat trays stored as clean. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat debris on the cutting saw identified as clean and in the catch basin underneath, also identified as clean. CDI - PIC cleaned. -1.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed meat and other debris on meat trays stored as clean over prep table in the cutting room. -.5-

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner to prevent backflow. Observed spring-loaded hose left in the ON position while not in use. -0- General Comment: Report amended on 12/14/2018 by Stephen Graham, Program Manager: On 10/30/18 a Rogers Smoked turkey product was identified as an item that was cooked to 165 F by the manufacturer’s customer service representative via phone. During the inspection the item was stored below raw meat products. Per NC DHHS this product is not considered a ready to eat product since it is manufactured with other raw products. A 1.5 point deduction was removed from this report based on the guidance received from NC DHHS, FDA, and NC Department of Agriculture

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw steak between two sections of raw beef with divider that are too short to keep these separated. Raw crusted chicken touching tray with raw steak. CDI - PIC placed service order to replace with dividers that are longer immediately. -1.5-

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Observed cold room thermometer at 60F when ambient air measurement was less than 50F. CDI - PIC called in repair for cold room thermometer. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed dried meat pieces on the outside of meat trays stored outside of protective wrapping. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw bacon and raw eggs in tub with RTE food. No ready evidence of cross contamination. CDI- pulled raw items, placed in separate tub, and placed on bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed dried meat on large grinder shaft after wash / rinse / sanitize. CDI- placed back into cleaning process at 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw eggs in same tub as RTE food for garnishes, stuffed recipes. CDI- eggs moved to separate tub.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed dried residue on band saw that had been previously cleaned. CDI- saw broken down for immediate cleaning.

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 cubed steak in floor aisle at 46 F. CDI-steak pulled fromshelves. Recommend after cubing that steak be cooled in freezer as is the practicefor ground beef.

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 PIC washing hands and not using a protective barrier when turning off faucet. CDI : Discussion and PIC washed hands again.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight build up on meat slicer. CDI-slicer broken down and cleaned. Observed sheet pans with dried meat. CDI- items to be rewashed. REPEAT

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 deli ham used for garnishment in walk-in cooler without a date marking. CDI Allowed back-dating for deli ham.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found opened deli ham and opened spinach for meat case displays not date marked. CDI- allowed to back date.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf : Observed cutting utensil with blade with several chips on cutting side. CDI- knife pulled from service.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bins tightly wet stacked. Restacked to air dry.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C Provide prepared sanitizer available during operation for use on prep surfaces. Gave instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed knives stored as clean in holders with food debris. Also observed metal tray on clean drainboard of 3 comp sink with food debris. CDI by placing back on dirty drainboard to be rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked trays on clean drainboard of sink. CDI by unstacking to allow for air drying.