PUBLIX #1442 DELI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in deli area. PIC stated that pest control service was conducted this past weekend.

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 frozen popcorn chicken being stored on floor in WIF. CDI: PIC moved box to a shelf.

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 dust accumulating around ceiling air vents in prep areas. Clean more frequently.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed rotisserie chickens cooked to a final cook temperature between 156-165F. Rotisserie chickens had just finished cooking and were being packaged for hot holding. Chickens are placed in alto sham with thermometer inserted into chickens in order to cook to correct final temperature. CDI - PIC had food employee place all chickens back into altosham oven to cook to correct final temperature. EHS observed a final cook temperature of all rotisserie chickens over 165F before being placed into hot holding. Be sure to check temperature of all rotisserie chickens before packaging for hot holding and package all chickens right away after cooking process has been completed.

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 buildup of food residue/debris along interior of hot holding cabinet as well as alto sham for rotisserie chickens. Increase cleaning frequency. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored in clean dish storage area with visible food debris. -CDI- PIC took items to dish area to be re-washed. -REPEAT- 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 .

3-501.15 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 sliced meat (sub kits) cooling down in sub cold drawers, wrapped in plastic wrapping. Observed sub kits, sliced today, with one hour left in 4-hour cooling window. Facility has two blast chiller and PIC stated sub kits are placed in blast chiller after prep in the morning, prior to placing in cold drawers. EHS observed only the sub kits prepared today above 41F in cold drawers; all other TCS foods in sub make line/cold drawers were properly cold holding at or below 41F. -CDI- Because sub kits were within their 4-hour cooling window, PIC placed sub kits in blast chiller for rapid cooling. By end of inspection, EHS observed sub kits below 41F. -EHS and PIC discussed importance of ensuring sub kits are fully cooled to 41F or below, prior to placing in cold drawers. 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 buildup of food residue/debris along interior of front low reach-in cooler. Increase frequency of cleaning cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored in clean dish storage area with visible food debris. Observed multiple lids and plastic containers with sticker residue present, dishes were stacked so that sticker residue is touching the food contact surface. Observed clean dish storage shelf with visible build-up present. CDI- PIC took items to dish area to be 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slice tomatoes at the sub make table and sliced ham/turkey sliced turkey pack, and a large container of assorted cheese in the sub make table drawers that were holding above 41F. Ambient air temperature of the make table and the drawers were 41F or below. See temperature chart. CDI- PIC moved items to blast chiller to rapidly cool. **REPEAT** **Full Points** ***If this item is noted as noncompliant during the next inspection EHS will place facility on risk control plan for cold holding*** 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes that were stored clean and stacked wet. EHS and PIC discussed storage of dishes. CDI- Items were taken to dish to w/r/s. PIC will work to correct storage order so wet dishes do not drip on clean, dry dishes.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed front line low boy with visible food debris present at the bottom. Observed food debris on walk in cooler floors. Observed that lower levels of prep tables are in need of more frequent cleaning. 4-501.11 Maintain equipment in good repair. Observed multiple rusting shelving units throughout kitchen.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed that facility did not have a functioning Max/Min thermometer for their high temp dish machine. 10-day VR.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout in the kitchen. Repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored with food for the facility. CDI- PIC corrected storage order.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two containers of slice tomato inside sandwich make top and Italian ham in display case above 41F. CDI- PIC rapidly cools tomatoes and replaces into deeper container to facilitate cold holding. Ham moved to lower level of display case with greatest air flow. All items 41F by end of inspection. (-3)

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 sliced cheese and deli meats cooling in cold drawers not yet at 41F. CDI- PIC moves cheese and meats to blast chiller where they begin to cool at proper rates. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths with 0PPM quat. CDI- PIC refills bucket and wiping cloths to 200ppm. (-0.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups in hot holding below 135F and crock pots mistakenly not turned on following initial reheat. CDI- Soups reheated rapidly to 165F and holding properly in crock pots afterwards. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boars head display case with ambient temperature of 45F, not able to hold stored meats and cheeses at 41F and below. CDI- PIC voluntarily disposes of items prepped yesterday. Items prepped today changed to 6 hour TPHC. TPHC will be utilized at the Boars Head display until it can be serviced. EHS also observed hard slaami’s inside display case bat 44F. PIC relocates salami to WIC for rapid cooling. REPEAT. (-1.5)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed soiled water inside sanitize basin and dishes with substantial food debris inside. CDI- PIC drains, cleans, and refills sanitize basin. (-0.5)

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 rotisserie chicken juice spill inside grab-and-go case. Increased cleaning frequency is recommended. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed black olives inside basin on hand sink. CDI- PIC cleans and sanitizes hand sink basin. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many metal containers stored as clean with visible residue and food debris. CDI- PIC moves dishes to ware washing for re-cleaning. (-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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and tomato on left side of sandwich serving line between 47F-50F. EHS observed left side of cooler in the middle of defrost cycle; CDI- PIC moves items to WIC, replaces at <41F once defrost cycle concludes. (-0) 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 several flies throughout facility. Increase pest control as needed to preclude pests from the kitchen. (-0)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service trays beside food prep counter covered in crumbs and food debris. CDI- PIC voluntarily disposes of trays, and states they will be stored elsewhere going forward. (-.05)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed opened, canned employee beverage inside WIC 2 on shelf beside food for the establishment. Designate an area to store employee drinks which is apart from foods for the facilities operation. CDI- PIC removes beverage form WIC. (-.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lettuce, tomatos, spinach at sandwhich prep line recorded above 41F. CDI- Unit was not holding properly. CDI- Unit repaired on site. Food placed on TPHC 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 .

3-501.19(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 Chicken had a discard time of 11:10 and it was 11:40 and not discarded. CDI - Discarded.

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 Two fruit trays cooling in WIC with lids on product. CDI- Lids removed. 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 .

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Wash solution was dirty, Keep clean

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed the dish machine not reaching the correct temperature for hot water sanitization. VR will be done by 07-31-2021. PIC stated repair man is coming out to fix the machine. 3-comp sink will be used for washing/ sanitizing equipment until machine is fixed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach in the sandwich station and popcorn chicken in the customer grab and go that were above 41F. Foods were placed out before EHS arrival. CDI-foods were placed into the blast chiller to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed in-house cut Merlot, queso manchego, Spanish manchego, and drunken goat cheeses in cheese grab n go maintaining temperatures above 41F. See chart above. Only cheeses in right side of unit are reading above 41F. Ambient air temperature of unit is reading 41.5F. CDI - Items voluntarily discarded. Unit is currently being repaired right now. Observed unit heavily iced over, restricting proper air flow to the food. VR to be done by 2/6/21. Also observed pasta salad, penne, and sandwiches in grab n go unit at 42F-44F. Unit just came off of defrost. CDI - Observed items go down in temperature after 15 minutes. No signature needed due to COVID-19 guidelines.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 4 boxes of fried chicken in hotbox maintaining temperatures of 123F-127F. CDI - Items sent back to fryers and have reached 180F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed opened cappy and mortadella, several cut portions of blue stilton cheese, rogue camery cheese, wensleydale cranberry, wensleydale apricot, and wensleydale blueberry cheese maintaining temperatures above 41F. See chart above. The cheeses stacked on top were not in temperature, while the cheeses on bottom were 41F and below. CDI - Cappy taken to cool. All other items voluntarily discarded. No signature needed due to COVID-19 guidelines.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Greek feta salad dated for 14 days and lemon feta antipasti dated for 10 days on salad bar. Items come in commercically processed/packaged. Facility has provided document stating that these items have pH's of 3.8-4.2 and are non-TCS but unable to provide information about the certified lab the testing was done in. CDI - Items dated properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in a grab n go cooler cold holding between 42F - 45F. All TCS items must be maintained at 41F or below. A verification visit will be made to ensure all items in this cooler are being held at 41F or below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed some items in the hot hold display cooler that were being held on TPHC that had no discard time. PIC stated items had been placed in cooler at 10:00 AM. CDI- Correct discard time placed on items.

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 multiple items in the display case above 41F. See temperature chart. The other display cooler had cheese filled peppers and a blue cheese date at 43F - 44F. Items had been placed in display cooler today. Ensure TCS items are 41F or below before placing in these coolers. CDI- Items moved to blast chiller for rapid cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed smoked chicken and ribs holding below 135F in hot display case. Only a small portion of the smoked chicken and ribs were below 135F. All other items in hot display case were 135F or below. Ensure all portions of TCS foods in hot holding are at 135F or above. CDI (corrected during inspection)- Smoked chicken and ribs reheated to 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed a block of opened mozzarella cheese with no date mark. A container of chickpeas was dated 12/18 - 12/26. Mozzarella cheese is not exempt from date marking unless a variance for date marking is granted through the State of North Carolina. Employee dated chickpeas for 9 days. CDI- Mozzarella cheese voluntarily discarded. Chickpeas date changed to 12/18 - 12/24. Points left at half as facility does great at date marking. Date marking has improved since last inspection. Deli manager thought mozzarella cheese was exempt from date marking.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF; 3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed crumbled feta cheese in the walk in cooler with improper date mark allowing for a 14 day hold time. Chicken and cut watermelon made yesterday with no date mark in walk in coolers. Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI. The crumbled feta cheese was voluntarily discarded as it exceeded its date mark and was a misunderstanding by PIC. The cut watermelon and chicken was properly date marked to reflect the date in which it was made.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C COMMENT: Several plastic food trays stored unprotected, specifically on the bottom shelf in food prep area. Single-service and single-use articles shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C COMMENT: The hot water temperature sanitizing gauge is not reflecting the correct hot water sanitizing temperature on gauge although the hot water sanitizing temperatures are adequate as measured on hot water data plate (162F). Ensure that water temperature measuring devices are maintained in good repair and are accurate within the intended range of use. The PIC contacted maintenance company for the equipment to be repaired so that it reflects correct sanitizing temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cut lettuce stored in pan resting atop other pans in sandwich making station. Lettuce measured up to 57F. PIC explained that employee was making about 20 sandwiches at a time and had left lettuce stored there to help expedite process. We discussed the best practice of keeping the lettuce inside a cooler while employee was wrapping and labeling the first batch of sandwiches. CDI - we went ahead and checked the cooling rate of sandwiches made with this lettuce and found that they met the cooling rate rules (although not by much) when the blast chiller was used. We went on to discuss the upcoming change of the NC Food Code which will require cold holding at 41F or below.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed bag of rice in hot box. Rice measured 125F. PIC asked employee how long it had been there and if it was being held under Time as a Public Health Control or not. Employee said about 30 minutes since it had been placed into TPHC but added that she had not gotten around to writing down the start/end times on the log. CDI - rice voluntarily discarded. PIC instructed employee to write down times as they occur, not later.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P: Observed employee wash hands then recontaminate by turning off faucets with cleaned hands. CDI- employee re-washed hands and discussion with employee, deli manager, and store manager.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed food debris contacting slicer food contact surfaces that had just comefrom cleaning process in dish room. CDI- slicer taken back tocleaning process.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Found Cambozola cheese with packaged date of 4/26 in cheese display. Found several opened chubs of bologna and roast beef with no day dots or other means of determining when opened. CDI- deli manager discarded voluntarily. Also found several opened chubs of deli meats with Friday day dotand a printed label indicating packing date of 5/2. Deli manager voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Consumer Advisory for beef tenderloin cooked to internal temperature of 125 F then cooled lacking Disclosure portion. Reminder portion is present and correct.

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: Found sliced turkey and roast beef cooling in cold drawer of sandwich make station. Meats were 50 F. CDI- meats moved to larger cooling equipment. Do not rely on holding equipment to cool TCS foods within required time / temperature parameters. Found chicken tenders removed from blast chiller on prep surfacein preparation for packaging. Tenders were 62 F. CDI- tenders taken back to blast chiller and cooled to 33 F. Observed wrap party tray for pick-up order tightly covered in small cooler at events desk.wraps were 48 F. Make sure to cool TCS foods to 45 F or below as required before serving food. CDI-wraps placed in blast chiller for rapid cooling.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee exit deli with glovees on drink beverage and return to deli to work without a glove change or hand wash. CDI- insrtuction provided and PIC made corrections with employee

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P3-603.11 Observed undercooked beef tenderloin in deli case. Corporate Cooking instructions shown to inspector show they require 14 minute cook time or until internal temperature of 125 F is reached. Beef tenderloin is not a steak but a small roast and whole intact muscle rules do not apply. VR

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed pepper beef past discard time on hot buffet under TPHC. CDI- discarded

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed undercooked beef tenderloin in deli case. Cooking instructions require 14 minute cook time or until internal temperature of 125 F is reached. Beef tenderloin is not a steak but a small roast and whole intact muscle rules do not apply. VR

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in deli department.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes and trays that were soiled with food debris. CDI items moved to sink for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed bowtie pasta, chicken pasta, and pasta that was held above 45F in the front display case. CDI items discarded. Did not feel much air flow near end where packaged salads where stored. Top portions are warm but bottome containers are cooler. Suggest facility keep pasta stacked no more than one container high.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed no TPHC procedures for hot bar and hto display case. CDI TPHC procedures provided for facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers soiled with food debris. CDI items moved to sink for cleaning.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed boars head butterkase cheese, vermont windsordale truckle, red fox, espresso billavitano, brillat savarin, and satori balsalmic cheese not dated and no information stating moisture content is below 50%. Observed Boars Head Proscuitto, pepperoni, country ham, and salami that was not dated and no product information stating cured meats are not TCS. Facility shall provide product information sheets that states food is nonTCS. Verification required. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks in meat dispay case in need of cleaning. Repeat.

3-501.17 (A) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Date marking for items held below 41 degrees should be date marked for 7 days.-Pf Observed several different types of brie date marked for 14 days CDI corrected by instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelves in walk ins and faces of ovens in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce on prep unit at 49-50 degrees F slightly overstacked. CDI PIC removed overstacked portion and sent to walk in to quickly cool.

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 chicken wraps and chicken salads in closed containers cooling in walk in. - 0 points-

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice containers oils and vinegars on sub prep unit not labled. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed several foods in hot holding box were not holding at or above 135F. Hot box was set at 180F. PIC and employees checked settings and could not discover why food was cooling. CDI - items all reheated to above 165F - see temp chart for example. PIC will have units serviced to see what the issue might be. Meanwhile, they will cook items for the hot bar and place directly into the TPHC at the bar, bypassing the hot box.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed items in salad bar, held under cold holding rules, were measuring between 46F and 50F. See temp chart. PIC checked unit thermometer and it read 37F. Several items were checked. CDI - Since food had been placed within last 30-60 minutes, all were sent to blast chiller to be rapidly cooled. PIC said that salad bar will not be set up again until unit is serviced.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed small sliced chub of ham in walk in cooler without date marking. CDI - voluntarily discarded. Observed cut wedges of brie cheese were dated to be discarded 2/26 but the wheel from which they were cut was dated 2/24. CDI - redated 2/24. Observed slices of humboldt fog cheese were dated to be discarded 4/7. CDI - cheese person in charge checked the book and discovered that the cheese should have been dated 2/28 and she changed dates to reflect that.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Food pan lids wet stacked on drying rack. Repeat violation.

4-901.11- After cleaning and sanitizing, equipment and utensils shall be air dried before storing or contacting food. Plastic food container lids wet stacked on drying rack. CDI - Items separated to facilitate air drying.

4-601.11(C)- Non-food contact surfaces shall be clean to sight and touch. Observed food label residue on outside of food container stored as clean. Remove labels completely before rinsing, sanitizing, and storing as clean.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Fully wash utensils and equipment. Observed 2 dirty plastic pans stored as clean. CDI4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed quat sanitizer less than 100ppm in the 3 compartment sink. CDI

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Brie is not on the list of cheeses that is exempt from date marking. Observed Brie cheeses date marked for longer than 7 days. PIC pulled cheese past 7 days and remarked others for 7 days. CDI.

3-501.19 Time as a Public Health Control - P,PF. Facility is using time as a public health control for the hot bar. Observed the procedures do not include all necessary components such as how the time is documented. A copy of the rule was left for the facility. Also, times had not been updated on the time board. Return visit required. Provide information that this cheese is exempt from date marking or date mark as specified in the rules.