PUBLIX @ 2017 MM/SEAFOOD

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed RTE crab legs stored in WIC without proper date markings. Food employee stated they opened the crab legs on the 25th. CDI - PIC was able to verify date product was received from facility, this information matched what was stated by food employee. Item was dated correctly. (1.5) 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-203.12 Retain tag on the bag of shell stock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf EHS observed shell stock tags stored in organizer but observed dates mixed between the last 90 days. EHS advised that shell stock tags shall be maintained in chronological order at all times during storage. CDI- Food employee organized all shell stock tags prior to end of inspection. (1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed interior portions on a couple of seafood pans with slight residue still present. EHS advised to discuss cleaning process with staff to ensure enough time is given to remove all debris and residue prior to placing in storage. CDI - PIC removed pans to be washed, rinsed, and sanitized. (0) 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 .

3-501.15 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 EHS observed food employee preparing chicken pinwheels during inspection. Later in the inspection EHS observed food employee bringing out prepared pinwheels for display. EHS asked food employee if items were cooled to 41F prior to storing, to which food employee stated items should be in temperature. EHS observed temperature of chicken pinwheels during inspection at 46F. PIC stated this is not proper protocol and items should have been properly cooled prior to storing. PIC instructed food employee to remove items to WIF to finish cooling. EHS returned to meat dept. before ending inspection to check on cooling rate for pinwheel. Chicken pinwheels had been placed back into the display at 44F. The cooling rate was sufficient however the standard protocol is not being followed or monitored, and items should not be cooled in open air display units. CDI - Meat dept manager removed products to finish the cooling process in WIC. (0.5) 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 .

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 lever inside band saw accumulating food debris. PIC stated band saw was cleaned prior to inspection. PIC stated the part of the lever accumulating food debris does not come into contact with any part of the band saw that is in contact with food. CDI - PIC instructed food employee to clean lever.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on deli slicer paddle where product is held. CDI- PIC took item to dish area to be washed, rinsed, and sanitized before use. EHS educated PIC on importance of properly cleaning the deli slicer. 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 several items in the seafood display case and customer self service case that were holding temperatures above 41F. CDI- Items from the seafood display case were placed in seafood WIC to cool and items from customer self service case were placed in the freezer 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 .