| Name | PUBLIX #2031 MEAT/SEAFOOD | | Address | 16100 NC HWY 50 N
| | | | City/State/ZIP | | | Premise Type | 2 - Food Stands | | County | Johnston | | Inspection Date
| 3/31/2026 | | Final Score @ Grade | | | the slicer located in the open air seafood prep area must be fully broken down and washed, rinsed, and sanitized at least every 4 hours. due to the ambient termperature the cutting equipment must be cleaned and sanitized more frequently than in the back cutting room where the ambient temperature is lower. Refer to the cleaning frequency chart in the NC food code for time and temperature parameters. |
|