PUBLIX #1824 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed front row of salads in grab-and-go case above 41F (southern cobb salad, strawberry salad, turkey cobb salad, spinach salad, chicken caesar salad). Salads behind the front row were observed properly cold holding below 41F. -PIC stated all salads have been stored in the grab-and-go case overnight. -CDI- PIC voluntarily discarded the salads listed above that were above 41F. PIC stated salad displays will be placed further back in grab-and-go case, going forward. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed three spice shaker containers without labels. Label all containers with the common name of the food inside.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed hot water at dish machine only able to achieve a max temperature of 158F while being used to sanitize dishes during inspection. CDI - Wash cycle changed to “pots and pans” setting, hot water for sanitation able to achieve 163F. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: 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 all soups at soup station holding below 135F during inspection. See temperature chart. PIC stated employees had forgotten to turn hot holding unit on. All items had been in unit for longer than 4 hours per PIC. CDI - All soups voluntarily discarded. 0 pts. 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) Maintain TCS foods in cold holding at 41F or less. -P Observed various items in fresh slice case holding above 41F during inspection. Observed stuffed cherry peppers, greek feta salad, and garlic marinated mozzarella holding above 41F during inspection. See temperature chart. Cherry peppers and greek feta salad variance excludes items from date marking exclusively. Marinated mozzarella does not have any time or temperature exemptions at this time. CDI - All items in fresh slice case in unit for less than four hours and moved to blast chiller to cool down. All items in olive bar voluntarily discarded. Repeat. 3 pts. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food being stored directly on floor in WIF during inspection. Ensure all foods are stored at least 6 inches off the ground at all times. 0 pts.

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 heavy food debris buildup on bottom of togo sandwich unit during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in utensil washing sink at less than 150ppm quad. CDI- drained 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed leaf spinach, shredded lettuce, sliced cheese and deli meats cold held above 41F in sub sandwich make unit. CDI- placed on temporary tphc. 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P observed food employees failed to discard curd at 220 as of 3pm. CDI discarded

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in both the back and forward facing kitchens of the deli.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P observed food employees failed transporting open containers sinkers of cooked foods on cart across open floor with customers present. CDI- coached, ensure food protection in areas patrons frequent