PUBLIX #1881 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed several items above 41F today during inspection. Foods included several cheeses in sandwich make top. -CDI- Cheeses cut greater than 3 hours prior were voluntarily discarded cheeses that were prepped this morning were placed in the blast chiller to cool. Deli meats in the low deli drawer -CDI- Meats were all prepared this morning within 3 hours per PIC and moved to blast chiller to cool. And meats in the boars head case. Boars head case was over filled in several portions. -CDI- Boars head meats that were cut greater than 3 hours prior were voluntarily discarded. Meats cut from the morning were moved to be cooled down in blast chiller. EHS notes that all units were reading proper temperatures. From the cooling that EHS did observe in the blast chiller foods reached 41F or less prior to going into cold holding units, but EHS recommends keeping a closer eye on this part of the process to PIC and Managers. EHS also discussed that moving foods cooled in the blast chiller to the Cold Holding units shall be done in a timely manner to ensure that foods are not coming above 41F prior to going into cold holding units. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed popcorn shrimp on TPHC 4 minutes past the 4 hour TPHC hold. -CDI- Food was voluntarily discarded. All other foods were within proper 4 hour time hold. Ensure that 4 hour time hold is closely monitored.

4-501.11 Maintain equipment in good repair. Observed one of the sliding deli case doors broken. PIC stated that a work order has been placed. Ensure that this equipment is repaired and maintained in good repair.

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 chicken shelves in the WIC for raw meat with a presence of soil and debris buildup. Ensure that non-food contact surface is cleaned and maintained as clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed chipping baseboard tile upon entry into the WIF. PIC Patty stated that there is a work order in for the chipped base board. Ensure floors, walls, and ceilings are maintained as smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a buildup of debris and soil present under the hood system in the cooking portion of the facility. Specifically behind the facilities fryers. Ensure that floors, walls, and ceilings are cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple deli slices on the sandwich make line above 41F. Observed multiple sliced cheeses above 41F on sandwich make line. Ambient reading of sandwich make line was 38F on both Facilities internal thermometer and EHS’s secondary thermometer. PIC stated that foods were prepped and placed on to the sandwich line this morning. -CDI- PIC moved deli slices and cheeses into blast chiller to rapidly cool. -REPEAT VIOLATIONS- Ensure all TCS foods are maintained at 41F or less. 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 .

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding. (P). Observed deli prepared foods cold holding > 41 F in the grab & go between 45-48 F. See temperature chart. EHS verified compliance with other TCS applicable foods at the unit registering at 41 F or less. CDI - Items removed to the walk-in cooler to be cooled down to < 41 F. -0-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41 F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf. Observed packages of meat ball sauce thawing in 74 F running water at the prep sink with internal temperatures of 65 F. CDI - Food handler instructed to remove product to the walk-in cooler to cool down to < 41 F. -0.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Hand sink at entrance to deli did not have paper towels stocked in the dispenser and no other available method for drying hands. CDI - PIC stocked paper towels