PUBLIX # 2017 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed various sliced cheeses in make line drawer and on top of make line above 41F (see temp chart). EHS observed sliced London broil and sliced American cheese in boars head cooler above 41F. EHS observed a chicken Caesar salad in display cooler for grab n go above 41F. PIC stated this is most likely a process issue. PIC stated temperatures will need to be assessed more frequently to identify when the issue is occurring, whether that is during the cooling process or a cold holding storage issue. CDI - PIC removed items from service. PIC stated none of the items observed had been out longer than four hours and placed into blast chiller to quickly cool. (1.5) 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 .

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 chicken salad and Greek salad stored in self service grab n go cooler above 41F. PIC stated these items had been prepared within the last 4 hours and are chilled in blast chiller prior to being put out for sale. PIC confirmed salads were prepared within 4 hours with prep cook and provided education on cooling methods. CDI - PIC removed items from sale and placed in blast chiller to be quickly cooled to 41F prior to placing on floor for sale. EHS observed cold holding in compliance for items made prior to today. (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 .

4-501.15 Operate a warewashing machine in accordance with the data plate. EHS observed high temperature dish machine not achieving 160F during final rinse cycle. EHS ran unit numerous times. PIC closed water faucets and EHS observed temperature reaching 160.5F. Due to the amount of attempts it took dish machine to reach temperature, EHS advised to have someone look at unit to ensure unit can achieve proper sanitizing temperature of 160F within the first cycle. EHS did not observe facility utilizing dish machine during inspection, PIC stated it was turned on this morning but had not been used yet. EHS advised to potentially look into issue. (0)

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. EHS observed residue and food debris present on interior surface of 3-door reach in behind sub make line. Increase cleaning frequency to avoid accumulation. (0.5)

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap at hand sink by swinging door of deli kitchen. CDI - PIC replaced soap. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed ice present in hand sink. EHS advised hand sinks shall only be used for hand washing. CDI - PIC removed ice from hand sink. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed back of deli slicer blade soiled with food residue. PIC stated this slicer had not been used since the day prior. This is one of three slicers. CDI - PIC instructed employee to break down deli slicer and wash, rinse, sanitize. (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: 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed one stack of thin pans stored on top of each other not allowing for adequate space to air dry. EHS advised to stagger dishes or utilize open prep tables to provide adequate spacing to air dry. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two packages of sliced boars head meat stored above 41F. Observed numerous containers of prepared salads in display shelf above 41F. PIC stated the salads and deli meats are sliced/prepared in house and then placed in blast chiller to cool before then storing cold. PIC stated salads must not have been properly cooled. Deli meats were stored three deep. EHS observed packages behind the front package below 41F. EHS advised to reduce the amount of packaged deli meat to only two deep in the bottom row since the shelf isn’t too deep. EHS advised to monitor temperatures of TCS foods before placing into cold holding units to ensure the temperature is below 41F. CDI - Salads/Deli meats were voluntarily discarded. REPEAT. (3) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans and containers still wet stacked on top of each other. EHS advised to stagger dishes that are drying to allow for air drying. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items on the sandwich prep line that were holding at temperatures above 41F. See temperature chart. CDI- PIC placed the items in the WIC 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a bag of Mac and cheese that was being held on time with no start time indicated. CDI- Food employee stated the product was opened around 11AM. PIC backdated the item for 10AM and to discard at 1PM.