PUBLIX #1453 MEAT MARKET

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 food residue on a few single-serve trays that were stored inverted, out of it's original protective packaging, as stacks on a shelf above a prep table in the meat cutting room. CDI: PIC voluntarily discarded the soiled single-serve trays.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving used for storage of chemical spray bottles. -0.5-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs in one of the employee restrooms. -CDI- PIC placed handwashing sign in restroom. -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 chicken stored over pork sausage. Observed raw beef burgers and raw beef meatloaf stored over bacon wrapped jalapeños. -CDI- PIC corrected storage order. -1.5- 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 prepared meals to cook at home rack in the WIC with ground beef/hamburgers over pork items and chicken meals over just Potato skins and cheese. Chicken items were also above other beef and pork items. CDI by rearranging rack so storage order is by final cook temperatures. Chicken meals on the bottom, beef, pork and just produce items such as potato skins. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed a very small amount of dried meat on the cuber/ tenderizing machine. CDI by cleaning/sanitizing it during 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 .

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed countertop slicer that had leftover meat debris on blade and parts where food comes in contact with other parts. CDI unit broken down for cleaning. 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 .

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 meat splash on single service meant trays on rack above cutting table. Repeat.

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 ventilation in meat area that was covered with dust.

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 meat single service trays that had meat spasm back on the surface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed ground beef that was processed and packed in front case at 43-44F. CDI items placed in walk in freezer to drop to below 41F. Suggest facility check food temperatures prior to storing/display to ensure product is cooled to 41F or below before storing. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored above RTE FOOD in walk in cooler. CDI bin moved to a separate location.

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 metal seafood pans stored in meat cooler stored with leftover debris. CDI started moving all soiled pans for a rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed cubed pork that was processed and packed and immediately placed in front case at 42-43F. CD items placed in walk in freezer to drop to 37F. Suggest facility check food temperatures prior to storing.

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 white meat trays that were soiled with leftover meat debris. CDI PIC discarded soiled trays.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered receptacle in gender neutral bathroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cuber that was used with left over crusted debris and unused slicer with leftover parts of meat debris. CDI items broken down for cleaning.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed raw meat debris on outsides of meat trays stored above prep table as clean near meat saw. PIC advised to monitor outsides of meat trays for buildup. -.5-

3-302.11(A) Separate the different types of raw animal foods. -P Raw packaged chicken stored over raw packaged steak and ground beef on rolling rack in the walk in cooler. All raw proteins stored over repackaged vegetables container on the same rack. CDI- PIC Stephen Mahoney corrected storage order.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some raw meat debris on large metal pans stored on the clean drain board. CDI- PIC removed pans to place on the soiled side of the drain board. All other items washed, rinsed, and sanitized/ stored clean as required.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee return from walk in cooler and don gloves for food prep without washing hands. CDI - Hands were washed. - 0 -

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat grinder equipment and knife stored as clean with food debris present. CDI - Items moved to 3 comp sink to be washed, rinsed, and sanitized. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed packages of raw chicken stored breast in floor display case overnight temping from 42-45F. CDI - Items were voluntarily discarded. - 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 single-service trays used to package raw meat soiled with leftover food debris. CDI - Items discarded by PIC. - REPEAT - - 1 -

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 trays used to store raw meat soiled with leftover meat debris. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed metal trays that were stacked as clean and soiled with food debris. Repeat.

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 ready to cook chicken noodle meal that was covered while cooling and only dropped one degree in 30 minutes. CDI items uncovered to allow air flow. Suggest facility not Saran Wrap product until it is at 41F or below for storage.

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 trays used to store raw meat, stacked above prep table and soiled with leftover raw meat debris. CDI items discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic partitions used in display cases that were soiled with leftover food debris.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers, cover for hamburger press, and grinder cover that had leftover meat debris from previous use. CDI items moved for cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers, meat grinder, and parts for grinder stored clean with food residue. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed display case with raw items like pork, beef, lamb chicken above 41F. Items were not temperature checked before beging put on display case. CDI-PIC was allowed to cool items below 45F, the rest were voluntarily discarded. Verification required.

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 a bag of spinach not dated. CDI-PIC date marked

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-use meat trays stored above meat cutting area with food debris and splatter.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand cleaning soap in one employee bathroom. CDI- PIC replaced empty bag of soap with a new bag of hand soap.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw pork fat stored over ready to eat ham in the walk in cooler. CDI- items were rearranged by the PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives stored as clean by the meat prep area with food debris. Observed two pans in the walk in cooler stored as clean with minor food debris. PIC moved item items to dish area for cleaning.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed trays stored with debris.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Employee putting raw chicken raw and vegetables on skewers using bare hands for packaged take and cook foods. CDI- Food items are raw. Best practice to reduce bare hand contact with take and cook raw foods. (0pts)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed commercially packaged turkey stored over commercially packaged bologna in large walk in cooler. PIC Brent advised that they are training new personnel this week. CDI- by moving the bologna to a new location. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bus tubs in the meat room. Air dry all equipment and utensils to prevent contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large black plastic trays at clean utensil storage area stacked together wet during drying. Allow containers to air dry completely before tightly stacking them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some minor dried debris on tops of lids of used for general storage at labeling machine. Clean lids. (0pts)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Tag pieces for inserting labels for food items on display in handwashing sink. CDI- PIC Javier had tags removed. PIC was advised that handsink may not be used for storage, washing and/ or cleaning of tags.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Meat trays above the meat prep tables observed stored soiled with dried residue. Soiled trays discarded duiring inspection.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed sanitizer dispensing from supply into 3-comp sink bay at concentration below 150 ppm. CDI-Technician called and will be out within 24 hours. Employee demonstrated he could mix manually; concentration read 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed soiled knife stored as clean. Debris attached to cuber. CDI- knife returned to cleaning process. Cuber cleaned.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ground meat over beef steak and pork chops. CDI-rearanged 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw bacon and shell eggs in tub with cheese, milk and veggies for the prepared foods. CDI- removed items and gave directive to rethink storage of the mixed items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried residue left behind on the cuber and a soiled knife stored as clean. CDI- soak, clean and sanitize

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 opened milk and mozzerella not date marked. CDI-Discarded and gave date mark instructions.

7-201.11 Store toxic materials to avoid contamination. -P Observed block whitener in bulk stored beside tub lids/equipment. CDI- moved the product

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soiled toilet and handsink in the employee restroom.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed large waste bins a distance from handsink station.