PUBLIX #1765 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced deli ham and deli turkey in refrigerated drawer at cold holding temperatures between 44F and 45F. Items were placed in refrigerated drawer prior to lunch rush. All other items in refrigerated drawer were 41F or less. Ambient air temperature of refrigerated drawer was 41F. CDI - Deli ham and turkey were taken to blast chiller to rapidly cool to 41F or less. PIC has been advised to continue frequent temperature checks of all TCS foods. -0 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house fly near sandwich station. Establishment has contract with licensed pest control service. -0 points-

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 build up of food debris and residues on inner non-food contact surfaces of cold holding equipment, reach in coolers, and refrigerated drawers. Observed food debris in gaskets of refrigerated drawers and sliding doors of cold case. Observed build up of debris and splash on top of high temperature dish machine. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Sliced Turkey and Sliced Ham above 41F in Boars Head Grab n Go. *CDI - PIC removed sliced cheeses and Meats from case and any prepped today were placed into blast chiller to be quickly cooled. Any Meats and cheeses prepped from days prior were discarded. 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 .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands then turn off faucet without barrier. CDI ..PIC educated employee on proper way of turning the faucet off with a barrier.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand wash sink.. CDI. Food. Debris was removed and sink cleaned out.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stored as clean with food debris. CDI..Items were sent to dish machine to W/R/S 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed various TCS foods being held below 135F in steam wells. PIC stated products commercially reheated between 8am-9am. Unit controls turned off. CDI: Education provided, product rapidly reheated, and unit turned on (169F, 167F, & 172F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in Boar's Head customer self-service case. Product with various prep dates. Ambient temp of unit 44F using both unit thermometer and EHS thermometer. CDI: Education provided, PIC voluntarily discarded product past date/4-hour window and cooled product within 4-hour window.

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 food waste on "clean" side of dish machine drain board. CDI: PIC cleaned drainboard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few plastic insert pans stored as clean soiled with food waste in dish area. CDI: Sent to be W/R/S.

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. -P/Pf Observed sushi rice being held using extended TPHC with no time stamps. CDI: Education provided, HACCP plan reviewed, and food employee time stamped product. **Failure to comply with HACCP can result in food being discarded at future inspection**

4-501.11 Maintain equipment in good repair. Observed sushi pH meter in poor repair- unable to properly read pH measurements. CDI: Food employee provided new pH meter and calibrated.

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 avocado cooling in flip top portion of sushi make table. Observed leaf lettuce cooling in reach-in portion of sushi make table. Unit designed for cold holding, not cooling. CDI: Education provided and sushi employee placed product in blast chiller for rapid cooling (<41F). Observed salads cooling in customer self-service case. PIC stated product prepared @8am. CDI: PIC moved product to blast chiller for rapid cooling (38F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salads being held above 41F. Product prepared 07/31/22. Product possibly over stacked/stacked too deep preventing good air flow. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wraps and sandwiches in the grab and go area holding above 41F. CDI- Items were taken to the blast chiller and cooled to 38F. Observed sushi in the grab and go case holding above 41F. CDI- Sushi taken to the freezer and cooled to 39F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 sushi stored in the grab and go case before being cooled to 41F. CDI- Sushi placed in the walk in freezer and cooled. 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 low reach in sliding door cooler under the sub station in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple soups on self-service line stored below 135F. CDI by reheat to above 165F and returned to warmer. Warmer was not turned on per PIC. Observed TCS food items stored in warming cabinet (pork ribs, green beans) below 135F. CDI by reheat to above 165F. 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 .

3-502.11 Obtain a variance for specialized processes.-Pf This facility was not listed on variance approval letter. Verification required within 10 days. For more information on how to apply for a variance please visit: http://meck.co/FoodSafety