PUBLIX # 1824 MM/ SEAFOOD

3-203.12 Retain tag on the bag of shellstock 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 -Observed no date recorded on shellstock tags for mussels and clams retained from past month. Observed proper storage of used tags, in chronological order, separated in folder according to their month when sold. Yet, no exact date was written on each tag, recording the date of when the last shellstock was sold/used. -CDI- PIC and EHS discussed proper date-marking procedures of shellstock tags. For past-sold shellstock tags, PIC will write the latest-possible date that the shellstock could have been sold, and keep it for 90 days following that date, to ensure the tags are kept for a minimum of 90 days. For example, if the tag is within the ‘May’ folder of the shellstock tag binder, assume the last shellstock was sold on May 31st (the last day of the month), and keep for a minimum of 90 days from May 31st.

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) -Observed no date mark on container of ready-to-eat crab meat. -CDI- PIC voluntarily discarded the crab meat. Ensure all ready-to-eat foods are date marked upon opening the container, and held for no more than 7 days from opening. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handsink blocked with trash can during inspection. CDI - PIC moved to appropriate location. 1 pt.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P observed spray bottle of general purpose cleaner stored with nozzle over/touching cutting board which had food present.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed employee washing utensils in wash solution at 105f. CDI solution water changed and rewashed