PUBLIX #1484 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed sandwich case with ambient air temperature of 51 degrees F. TCS foods such as several cheeses and deli meat cold held between 44-47 degrees F. PIC not able to determine how long cheese was placed in unit and voluntarily discarded. Roast beef and other deli meats recently placed in unit per operator and relocated to blast chiller to rapidly cool. Repeat. Vr required to ensure calibration of sandwich low reach in unit to ensure calibration and unit able to maintain TCS foods at 41 degrees F and below. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on middle area of reach in in poor repair at sandwich unit. General Comment: Observed low reach in refrigerator not currently in use and PIC showed EHS that work order has been placed on unit for repair.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with hands after washing. CDI, employee rehashed hands and used barrier to turn faucet off.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed spray container of pan release stored in handwashing sink. CDI, item removed to provide access to handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed some deli meat and cheese on 2nd shelf in display case above 41 degrees F. See temperature observation chart. CDI, foods voluntarily 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 .

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed residues accumulating on clean drainboard of dish machine.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed soup reheated to 115 to 118 degrees F . PIC unable to determine how long foods were out of temperature and voluntarily discarded soups.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup placed on hot bar in morning per manager but manager stated that employee didn’t turn on hot well. Operator attempted to reheat soups but only reached 115-118 after several hours. Manager decided to voluntarily discard soups as couldn’t determine how long they were out of temperature. CDI, soups voluntarily 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed open packages of bologna and roast beef not marked with discard time label. CDI, foods voluntarily discarded . 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 items such as mashed potatoes and other items held on TPHC at hot bar not marked with expiration discard time per written procedures. CDI, foods recorded during visit. Repeat.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed boxes of floor cleaner stored on clean drain board at dishc machine. CDI, chemicals relocated for proper storage .

General Comment: 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 hot items held on TPHC such as ribs not marked properly with discard time which was supposed to be earlier then written per PIC. CDI, proper discard time recorded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some containers wet stacked in clean storage rack at dish area.

5-402.13 Maintain sanitary sewage system according to Law.-P - Observed blockage at floor drain and backup when handwashing sink behind deli case is run. Wastewater eventually received and area cleaned. Operator contacted plumber and facility to use 2 nearby handwashing sink until drain cleared and operating properly. EHS to complete verification within 3 business days.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in online order prep area blocked with trash cans during inspection. CDI - PIC moved. 0 pts.

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 mechanical dish machine only able to achieve maximum temperature of 152F during inspection. PIC was already aware of issue and work orders have already been submitted. PIC contacted maintenance again during inspection. Facility will utilize three compartment sink until machine can be serviced. Facility already exclusively utilizes single service items for customer foods. 72 hour VR required. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pickles being stored on the floor in deli WIC during inspection. CDI - PIC moved to appropriate location. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed many deli meat chubs in Boar’s Head Display Case holding above 41F during inspection. CDI - PIC voluntarily discarded all out of temperature chubs and removed all other chubs from unit to be placed in WIC. PIC stated they will discontinue use of this unit going forward. Repeat. EHS will follow up with long term compliance visit by 1/24/25 to implement Risk Control Plan. 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 Observed roasted potatoes enclosed in plastic to go portion containers inside prep unit maintaining 43F at 3:25pm. PIC stated they had been cooked from raw at 11:00am. CDI - PIC removed lids from containers and placed potatoes into blast chiller. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans wet stacked together while being stored as clean. CDI - PIC removed wet stacked containers and placed back in dish pit to be rewashed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in dish pit. CDI - PIC filled paper towel dispenser.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispenser at three compartment dispensing solution with concentration of 0ppm quat. PIC stated they contact maintenance. CDI - Establishment will utilize mechanical dish machine exclusively until unit can be serviced. EHS will follow up on 9/23. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer being stored as clean with fat build up on the blade. CDI - Employee recleaned. 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 dill havarti cheese in customer display case and roast beef chub in Boar’s Head chub display holding above 41F during inspection. CDI - PIC discarded both items. Repeat. Risk Control Plan may need to be discussed if facility fails to show improvement by next inspection. 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 .

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Min/Max thermometer to test the high temperature dish machine onsite during inspection. 10 day VR required.

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 sealant on floor in food prep area in need of repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two pans of spinach in prep top cooler holding above 41F. All other items in cooler were at or below 41F. CDI: Products were rapidly cooled in walk in cooler and new product brought out. EHS suggests keeping product filled lower in a deeper pan or utilizing a lid as necessary. Observed ham and turkey holding in pre-order grab and go cooler above 41F. CDI: Items relocated to blast chiller to cool to 41F prior to sale. REPEAT VIOLATION VERIFICATION REQUIRED 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 .

3-501.18 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 turkey in deli case with 2 date labels. CDI: PIC stated that the older date label (Wednesday)was the correct date. Date corrected. Observed ham with no date label. CDI: Ham voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed fully cooked meatballs thawing in running water at 75F and the water was 78F. CDI: Meatballs relocated to walk in cooler to cool down. Ensure that product does not rise above 41F during thawing process and that water in the container used for thawing does not go above 70F.

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 on rails of cooler drawers. Ensure more frequent cleaning.

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 flooring in front of fryers is peeling up. Work order has been placed and PIC stated that tonight and tomorrow night it is to be worked on.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sliced cheddar and pepper jack above 41F inside sandwich unit drawer. All other drawers and prep top are holding items at 41F or below. Drawer is broken making it hard to close all the way. PIC stated they have a work order in for the drawer. PIC voluntarily discarded items. Verification required within 3 days. Due to significant improvement from previous inspections points are decreased, and risk control plan is not needed at this time. 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 .

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 on sides on oven in fryer area. Clean as needed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple chubs of deli chicken breast in display case ranging from 49-50F. All items were on the same shelf inside display case. All other deli meats inside the case were at 41F or below. CDI: Items were voluntarily discarded. EHS will conduct a long term compliance visit. If violation occurs on future inspections, a risk control plan may be implemented. 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 .

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed food employee cough into hand and proceed to handle single service items without washing hands. CDI: Food employee washed hands.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed popcorn chicken, chicken tenders, sliced ham and sliced chicken breast above 41F. Items were over stacked in both customer case and boars head case, items on bottom layer were 41F or below. CDI: Items were removed and placed in blast chiller to cool. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed portions of sliced ham and turkey, and sliced cheeses in sandwich station bottom ranging from 49-50F. Ambient temperature was 47F. Observed cheese in case across from cheese display at 43F. CDI: Items were voluntarily discarded. EHS will conduct a long term compliance visit. 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 .

3-501.19(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 food items on induction burners including mac and cheese, pork, carrots, chicken etc. being held on TPHC without time labels. CDI: Items were voluntarily discarded. 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 2 containers of fried chicken in grab n go area with discard times of 1:49 at 2:20pm. CDI: PIC voluntarily discarded items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of cleaner/sanitizer being stored on prep top beside chicken tenders. CDI: Bottle was moved to shelf below prep table.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed grapes being stored over shredded cheese and flatbreads in reach in cooler near blast chiller. CDI: PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed deli slicer with food debris after food employee stated slicer was clean. Observed food employee spray cleaner/sanitizer directly on soiled deli slicer. Per instructions labeled on box, slicer should be clean of food debris before applying cleaner/sanitizer. CDI: Food employee cleaned/sanitized slicer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers with food contact surface facing upwards. Invert items. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use cups at drink station with lip of the cup exposed. CDI: PIC pushed cups to allow for cups to be protected.

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 an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed dish machine with a final temperature of below 160F. Repair ticket was placed and meanwhile the deli will be using the 3 comp sink to wash rinse sanitize until machine is fixed. VR required.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed cheese in cold drawer and a package of meat recently prepped above 41F. CDI: Items were moved to blast chiller to quickly cool. Points decreased due to all other cold holding being at the correct temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insect in the dish area. points not escalated due to only one insect.

4-501.11 Maintain equipment in good repair. Observed dish machine in need of repair due to not hitting the right sanitization temperature.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing then then proceed to handle clean single-service articles. CDI, employee rehashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed lettuce and Tomatoe recently prepared according to PIC at sandwich station cooler over 41 degrees F. CDI, items relocated to cool in blast chiller. Repeat.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed 1 spray bottle of quat sanitizer testing above 400ppm. CDI, bottle removed and PIC to dilute as needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live roaches on floor below 3 compartment sink and dish machine.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed grapes stored over ready to eat flat breads in reach in cooler. CDI: Items reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pre-sliced packages of deli meats and cheeses in Boar’s Head grab and go cooler above 41F. Items in the top 2 rows were 41F and below. CDI: Items were voluntarily discarded. PIC put a work order in for the cooler to be serviced. REPEAT VIOLATION Improvement from previous inspections since all items behind the counter were the proper temperature.

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 Upon arrival, EHS observed chicken in the hot hold grab and go labeled for more than 4 hours and pork in hot bar/line labeled for more than 4 hours. CDI: times were corrected based on prep log.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prepared cheese, sliced tomatoes, and shredded lettuce observed cold holding above 41F (see chart above). CDI. Food checked had been temped earlier in the morning at a sufficient temperature and was moved to blast chiller to cool. Repeat violation. Risk control plan may be required if repeated on future inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed some cheese overstacked in cheese display case between 42-43 degrees F. CDI, cheeses relocated to rapidly cool.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some dust /particles stored on shelving on edge of containers where single-service lids stored.

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 sliced turkey incorrectly date marked with discard date of September 29th and open package of deli meat chicken not date marked. CDI, food voluntarily discarded. Repeat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed container collecting debris where clean single-service lids were stored.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed light out under hood ventilation system.

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 open container of feta cheese date marked and over 7 days. CDI, feta cheese voluntarily discarded by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked in dish area rack.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service articles overfilled at self-service drink station with lip contact area exposed / unprotected.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed ice stored in handwashing sink behind front counter. CDI, handwashing sink shall only be used for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 1 container of cheese at olive bar at 45 degrees F. CDI, cheese relocated to rapidly cool. Improvement made since previous inspection. Effective January 1st, 2019 all TCS foods shall be cold held at 41 degrees F and below.

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 pasta salad and pork cooling in tightly covered packages and containers. CDI, cover open to vent and facilitate heat transfer.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed torn baffle / barrier inside dish machine. Repair. High temperature dish machine was reaching required temperature to sanitize food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheeses stored on the cold cheese wall cold holding above 41F (see chart). CDI- EHS recommended adjusting thermostat on unit and monitoring temperatures to ensure products are maintained at 41F and below.

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 no dates on any TCS foods in the chef case at the deli (baked potatoes, salmon, chicken, meatballs, chicken salad, etc. CDI- items were dated appropriately.

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 three packages of chicken in the hot customer grab-and-go case with discard times of 1:10PM and 1:20PM at 1:45PM. CDI- products were removed for discarding.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 4 plastic food storage containers stored clean with visible food debris on them. CDI- items were set aside for recleaning.

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 facility using TPHC for items on buffet line. Some of these items, such as cooked brussel sprouts, had a discard time of 1:55PM and were still in the buffet line at 2:20PM. CDI- products were discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory for beef tenderloin which PIC indicated is not fully cooked. The chef case had a reminder but no disclosure. VR required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on top of the combination oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed some deli meats and cheeses in the sandwich cooler drawers cold holding above 45F (see chart). CDI- products were transferred to the walk in cooler for cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient air thermometer in a cold holding unit used to store wok foods near the wok line.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the top of the combination oven and on some shelving in the walk in cooler where raw poultry is stored.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Facility uses product location chart for tracking date marking. Observed items not in case with date marking and items in case with no date marking. CDI- chart corrected to show items in case.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Found noodle tongs laying down in food.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Observed two sanitizer bottles used to sanitize slicers at 0 ppm quat. Slicer was in process of being cleaned but sanitizer step had not been performed. CDI- bottles filled with quat sanitizer at 200 ppm. Make sure sanitizer bottles are checked regularly and before using at first cleaning of the day.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Found potato soup 123 F in holding well at self-serve station. PIC determined soup had not been reheated properly before holding. CDI- Soup moved back to oven and reheated to above 135 F within two hours of initial heating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found cut greens at sandwich make station and wrapped deli sandwiches on floor aisle both above 45 F. CDI- all sandwiches made today moved back to blast chiller.Greens moved to walk-in cooler.

6-501.18 Maintain handwashing sinks clean. Noticed undersides of faucet handles with build-up at one handsink.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed exposed sandwiches at prep table with fly on one sandwich. CDI- PIC immediately discarded sandwich.

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 chicken tenders in hot display case with no TPHC times upon entry to deli at 9:05. After walk-thru of kitchen expiration time of 10:30 was on product. Tenders get 2 hours under Publix procedures. Staff stated tenders had been placed out at 8:30 am. Make sure to label food held on TPHC when the TPHC starts.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Observed no Consumer Advisory for crusted tenderloin in chef case. Verification needed for providing Consumer Advisory for customers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen, and at soup station. Observed fly contacting food in kitchen. Orkin is contracted for pest control.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P: Found soft-ball sized package of wrapped rice dated 4/17 in wok prep cooler 48 F. Deli manager determined rice likely wasn't cooled properly. CDI- rice discarded voluntarily.

. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found chicken wings and fried parts packaged in house above 45 F in floor case.CDI- PIC voluntarily discarded chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw pork in cooler drawer under wok at 50F. PIC found that cooler had ben unplugged. CDI: cooler was plugged in and raw pork was taken to blast chiller to quickly cool.

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 brie in display cooler for sale, sliced and packaged in-house at 42F. Brie was sliced on the 26th. Brie did not meet temperature requirements to be held for 7 days. CDI: Brie was voluntarily discarded. Observed soup in walk-in cooler dated for 1/23. CDI: Soup was voluntarily discarded. 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 tomato paste and chicken breast dated 1/31 when date of inspection was 1/30. CDI- Allowed to date food with beginning date of 1/31.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed slicer with debris build up on non-food contact surfaces. Entire slicer shall be cleaned every 24 hours.

3-403.11 (C ) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. -P: Found okra received frozen pre-cooked being brought out to hot case at 107 F after reheating. CDI- Okra reheated to 165 F within 30 minutes.

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 one cut wedge of brie cheese at 44 F; past the 4 day holding maximum for TCS foods at that temperature. CDI- wedge was voluntarily disposed of. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found four chubs of opened turkey and ham in deli case with no day dots or packed date. CDI- chubs voluntarily discarded.

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 soft and semi cheeses cut in the cheese case behind the counter without the first cut date available for accurate day count. Also, observed one cut cheese with a date mark of 01/17/2017, reflecting the manufacturer expiration date, but not the cut date. Observed SOP manual with 15 and 21 day date marking for brie. CDI - PIC stated staff will be trained on consistent date marking. Amended cheese hold times available today and a copy placed in SOP manual for accurate date marking, including brie at 7 days. -1.5- REPEAT

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in both restrooms. Replace with tiles that are cleanable. -0-

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed heat sanitizing dish machine not achieving sanitization as evidenced by thermolabel and final rinse temp gauge. Manual sanitizing set up and service called while on site.

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 multiple cheeses which are not listed as exempt with date marking greater than 7 days. Gave instruction to provide supporting documentation from manufacturer for exemption from 7 day date marking or to use 7 day dating.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single serve containers sitting at back of handsink in cheese area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed cup with lid & straw stored above single service items. Removed.

5-202.12 Handwashing Sinks, Installation - PF Water for hand wash sink should be tempered to allow for proper handwash. Observed 1 hand sink in kitchen with water temperatures inconsistent and varying between totally hot or cold. Gave instruction to provide tempered water minimally 100 F for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple chicken wings and corn at less than 135 F. 2 heat lights were burned out over areas where out of temperature foods were found. Gave instructions.

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 brie cheese date marked reportedly for 30 days. Date marked for discard 12/2/16. Gave instruction to relabel to provide 7 day shelf life as this cheese is not exempt from rule.

4-501.11 Maintain equipment in good repair. Observed 2 heat lamps in hot hold case burned out and areas beneath were not holding foods at approved temperatures.

6-501.12 Cleaning, Frequency and Restrictions - C Observed depressed area under handsink with standing water and slimy debris. Gave instruction.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed sticky residue on plastic containers. All containers were sent to dish area for thorough scraping. Will be using masking tape in future.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed deli meat in refrigerated drawer and display case at greater than 45 F. All products were discarded. The deli case vent was blocked. Refrigerated drawer was leaking and service man was on site.

2-301-14 Wash handsbetween gloves uses-observed employee change gloves without a handwash in between-CDI-Employee washed hands2-301-14 Wash hands after handling soiled equipment or utensils and before food prep. Observed an employee jump in to help in the deli and did not wash hands.

4-501-114 Maintain sanitizer at correct concentrations. Observed the dishmachine not sanitizing-work order was put in. CDI- dishmachine do sanitize

3-501-16 A2 Maintain TCS foods in cold holding at 45 or less. Observed cut lettuce in the sandwich line at 47-CDI Lettuce was placed in the blast chillewr. Flat bread with cook vegetable out at room temp at the bakery.

3-501-17 Date mark/label all TCS foods taht are ready to eat once opened or prepared and held more than 24 hours-observed open packages of turkey, ham and roast beef that weren't dated

3-302-12 Label all working contaioner of food (oils, spices) Observed a shaker of waffle powder not labeled

3-305-11 Store food in a clean dry location not exposed to contamination. Keep at least 6 inches off the floor. Observed cartons of tea on the floor of back cooler and food on the floor of the freezer

4-904-11 Display and handle single use and single service articles to prevent contamination-observed tasty spoons by the soup wells not inverted

4-601-11C 4-602-13 Keep the equipment clean to avoid build up of dust food residue or debris. Observed oven beside the fryer with food debris and a dirty drainboard for the dish washer (clean side)

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several opened deli meat products to be without date marks. Items that require date marking and that are kept longer than 24 hours after being opened or prepared must be date marked with the date they are prepared or opened. Some of the items were deli meats, such as beef and ham, that are not exempt from date marking. Several were found to be either opened on an unknown day, or were opened longer than 24 hours ago. -CDI Items were provided with date marking or were discarded as needed. Properly date mark all date mark required items.

3-501.19 Time as a Public Health Control - P,PF The facility is using time as a public health control for the hot service bar items. The staff reported that the hot bar items were placed out at 9:30am. No time labels were present until after 10:15am when the inspector arrived. During the inspection, a staff member was observed to label the case door with the discard times where they had previously not been present. The time labeling shall be done at the time the food is placed out so that the hold time can be properly tracked. -CDI Time labels were written down on the case.

2-303.11 Prohibition-Jewelry - C Observed a vendor cutting and handling exposed cheese in the deli. The vendor was wearing a watch on the wrist and rings with cut-outs. Food handlers shall not wear items below the elbow except for simple metal band rings on the fingers as these items inhibit proper handwashing and may also interfere with proper glove use.

4-501.112 Mechanical Warewashing Equipment, Hot Water Sanitization Temperatures - PF Observed high temp dishmachine to fail to turn thermolabel strip. The rinse temperature gauge showed a final rinse temperature of 128F. -CDI HOBART service staff were called and arrived during the inspection. Unit was serviced and turned thermolabel strip after repair.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked containers. Do not wet stack items, items must air dry. Do not towel dry items.