PUBLIX #1881 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 single service styrofoam trays with the presence of splash/residue. Ensure that single service items are kept in a way to not by exposed to splash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 4 packages of ground pork present in the grab n go wall of the facility that were recorded above 41F. PIC stated that pork was cut this morning placed into WIC and then taken from WIC to grab n go wall for sale. EHS coached facility to monitor foods during the cooling process and when foods are placed into cold holding for patrons to purchase that all foods shall already be at 41F or below. PIC stated the pork was ground just prior to EHS arriving to facility for inspection. PIC also stated that typical procedures are to cool ground meats in WIC or WIF for 30 minutes prior to them going on the grab n go wall. Ensure these procedures are followed. -CDI- pork was placed into WIF to cool back down to 41F. Pork reached below 41F by the end of inspection. 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 .

4-903.11(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 several sections of single service containers with splatter and splash present on them. Ensure that single service containers are stored in a manner to prevent the potential contamination of splatter or splash from the cutting and grinding process. -CDI- PIC removed soiled single service containers and voluntarily discarded them.