PUBLIX #1483 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 4 insert containers of sliced tomato and 4 insert containers shredded lettuce to be at temperatures of 49-56F in the front counter opentop refrigerator. Items in the refrigerated drawers of the same unit were observed at 41F. Ambient of the opentop was at 49F due to the unit being in a defrost cycle as per the PIC. Lettuce and sliced tomatoes moved to the blast chiller to rapidly cool down where they were observed at 41F by 11:40am. EHS observed the ambient temperature of the opentop portion of the unit reach 46F by the end of the inspection. Work order was placed at the time of the inspection with the repair company stated to come later today. 3 day VR to observe the repair in the unit. REPEAT. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a clear liquid to be stored on the lower prep shelf adjacent the fryers and was not labeled as to its contents. CDI - PIC voluntarily discarded chemical bottle.

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 a plastic container of sliced steak to be cooling in the 3 door lowboy across from the sub station opentop refrigerator after being out an hour earlier for prep. Items were observed at 45F in the lowboy unit, which is not designed nor approved for rapid cooling. CDI - Item moved to the WIC to rapidly 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 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 the gaskets of the refrigerated drawers beneath the sandwich station opentops to have accumulations of food debris. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee beverages to be stored out of the provided employee food bin and directly on the shelf in the WIC, next to consumer food. CDI - Drinks moved back to the employee food bin.

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 the mechanical dishwasher fail to reach a minimum of 160F after approx. 10 cycles. Dishwasher remaining between 150-155F. Repair was called in at the time of the inspection. REPEAT. 3 day VR to observe repair to dishwasher. Wash and rinse components of the dishwasher were functional and the 3 compartment sink sanitizer observed fully functional. Facility is to temporarily conduct the wash and rinse steps of the dishwashing process in the dishwasher but must then complete the sanitizing step in the 3 compartment sink sanitizer basin. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed the Greek feta salad, garlic mozzarella cubes, and lemon feta pasta salad all to be at temperatures of 45-46F in the salad case. Items were all observed in the front row of the case and the case was going through a defrost cycle at the time of the inspection. All other items in the case observed at 41F or below. PIC contacted refrigeration company to see if they can adjust the defrost cycle time to nighttime, when items are not being held in the case as the same unit has had similar issues with similar items on consecutive reports. REPEAT. CDI - Items moved to the WIF to rapidly cool and observed at temperatures <37F 30 mins later. 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 wrapped chubs of crack pepper turkey, Black Forest ham, salsalito turkey, and deluxe ham to all not be provided with date marks at the time of the inspection. PIC stated he had used the Black Forest ham and crack pepper turkey yesterday and another employee stated having used the salsalito turkey and deluxe ham last night. CDI - PIC date marked all items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bags of frozen vegetables on the floor of the WIC beneath the storage racks.

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 the gaskets of the refrigerated drawers beneath the sandwich station opentops to have accumulations of food debris.

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 - Dish machine being used to Wash, Rinse and Sanitize unable to reach proper high temp sanitizing temperature of 160 or above. A verification visit shall be conducted within 72hours to verify the dish machine is able to reach a minimum temperature 160F when used for sanitizing. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - 2 plastic to-go containers of Fried Chicken above 41F cooling in blast chiller with little change in temperature after 100minutes falling short of proper cooling parameters. *CDI - PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Small containers of Shredded Chicken, Olive and cheese blend and cooked veggies above 41F in salad bar and olive bar above 41F. *CDI - PIC moved items into blast chiller to be rapidly cooled. Points deducted remain the same due to severity and improvement from previous 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 .

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 - 2 plastic to-go containers of Fried Chicken above 41F cooling in blast chiller with little change in temperature after 100minutes falling short of proper cooling parameters. *CDI - PIC voluntarily discarded item. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Multiple pre-cooked commercially packaged items cooling in ambient temperature on prep table in back area of kitchen. *CDI - items still frozen, PIC placed items under cold running water.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets to CH Drawers of flip top unit needing to be repaired or replaced. *Observed - Sanitizer at 3-compartment sink in dish area unable to dispense sanitizer at proper concentration 0ppm concentration observed. A Verification visit will be conducted to verify that 3 compartment sink sanitizer dispenser is able to dispense sanitizer at proper concentration.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks stored on shelf above food in walk-in cooler. Do not store employee drinks where they can potentially contaminate food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Roast beef, turkey, and other deli meats in sandwich station cooler measured 45-51F. TCS foods in cold holding shall measure 41F or less. CDI - Employee moved deli meats to blast chiller to cool. Employee stated the deli meats were prepared this morning less than 2 hours ago. 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 .

4-601.11(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. Clean sides of shelves and inside empty reach-in cooler behind sub station. Clean these areas more frequently. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. OBSERVED one of the hand sinks missing paper towel . CDI. PIC provided one.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the prep unit, display case at temperatures above 41F. CDI. PIC indicated that’s they were taken out today and thus took it back to the blast chiller to be cold. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed diced tomatoes in the WI without dates. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 container of diced tomatoes with expired date. CDI. PIC voluntarily discarded. ***ALL OTHER ITMES WERE PROPERLY DATED. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. OBSERVED sanitizer spray bottle stored directly on top of single use dishes. CDI. PIC removed.

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 working containers of spices without labels. Needs to be labeled.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed.

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 food debris on non food contact parts of dishes. CDI. PIC removed to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored by customers items. CDI. PIC removed.

5-202.12 Provide at least 100F water at handsinks. Observed employee bathroom handwash sink with temperatures of 87F-88F. PIC stated maintenance will be requested.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop and one knife with food debris. CDI-PIC set them aside to be set through dishmachine. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed quat sanitizer at 3 compartment sink by dishmachine test at 0 ppm connected to filled quat bottle. PIC stated that deli area uses other 3 compartment sink for filled sanitizer used for wiping down slicers and equipment, which tested at 200 ppm. PIC to manually pour sanitizer until checked by chemistar. VR within 3 days to check sanitizer concentration. 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

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 moderate buildup around and underneath fan vent unit inside raw chicken WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cold holding drawer under sandwich prep unit, sandwich grab and go, and lettuce in prep unit above 41F. PIC moved all items were moved to blast chiller to rapidly cool. Cold drawer could not fully close and had slight opening between the gasket and the prep unit. PIC requested maintenance and VR will be completed within 3 days. Sandwiches were prepped today and stacked on top of one another in the grab and go unit. 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 .

4-501.14 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 dishmachine with minor food debris and residue in the upper corners of inside dishmachine. PIC stated that machine is broken down and the caps and curtains are cleaned.

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 sub kits with no cooling rate change moved to blast chiller in a deep metal pan.. CDI-PIC spread sub kits out on a thin, sheet pan to rapidly cool. PIC stated that sub kits are sliced and wrapped in plastic at room temperature and then placed into the metal pan to begin cooling. 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 .

4-703.11(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 dish machine reaching 149 on max/min Thermometer. Will return to check dish machine. Can use 3 comp sink to sanitize. Quat sanitizer reading at 200ppm 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 .

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 Max/Min thermometer.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced deli meat in cold drawer cooling with no change in temperature in 10 minutes. CDI - PIC placed deli meat in blast chiller to cool quickly. EHS recommended cooling food to 41F before placing in cold holding units. -1.5 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 small turkey chubs in deli case without date. CDI - PIC added date marks. REPEAT -1.5 points

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 no time stamp for hot food in hot case held on TPHC. CDI - Food employee added time stamp. -0 points

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. -C Observed minor black/brown build-up on wall and caulking by dish machine. Increase frequency of cleaning. -0 points

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 tomato, lettuce and spinach on right side for sandwich make top holding above 41F. See temperature chart. CDI - PIC placed items in WIC to cool down and placed work order for unit. PIC will discontinue use of holding TCS foods on right side of make top initial repairs are completed. Left side of sandwich make top was maintaining TCS items at 41F or below. REPEAT -3 points A VR is REQUIRED no later than 06/06/22 to check status of repairs to sandwich make top and to verify cold holding compliance.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 3 deli ham chubs in display case without date mark. PIC was unsure of when chubs were last used. CDI - PIC voluntarily discarded. -0 points

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. -C Observed minor black/brown build-up on wall and caulking by dish machine. PIC provided receipt of work order placed 9/16/21 to have wall repainted and caulk reapplied. -0 points

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed company employee health policy card from Deli manager that did not include salmonella non-typhoidal. CDI - EHS provided PIC with paper copy of the updated employee health agreement, as well as, the summary of changes in the 2017 Food Code. -0 points

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 blue fromager d'affinois cheese in grab and go unit holding at 44F. Observed 4 containers of chicken wings that were prepared yesterday near the store's front door holding at 47F. CDI - Cheese was taken to WIC to cool quickly and wings were voluntarily discarded. REPEAT 1.5 points

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed hot water dish machine unable to reach 180F during sanitize cycle. EHS plate thermometer reached 154F. PIC placed work order during inspection. CDI: Facility will use three compartment sink for W/R/S dishes and utensils until dish machine repaired.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sliced deli meats cooling in walk-in cooler have no temperature change over a 55 minute period. See temp chart and violation #33 for more details. CDI: Food employee placed meats on sheet tray for more rapid cooling. Observed salads cooling in walk-in cooler with too small of a temperature change over 55 minute period. See temp chart and violation #33 for more details. CDI: Food employee vented products for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, spinach, and sliced cheese being held above 41F in sandwich make table. PIC stated unit has been fluctuating in temperature. Ambient temp of unit 39F. EHS recommended use of TPHC until unit repaired to keep station operational, PIC opted to hold TCS foods in reach-in unit behind sandwich make table. Product placed into unit between 8am-8:30am. CDI: Food employee took products to walk-in cooler for rapid cooling. Observed wensleydale cheeses being held above 41F in specialty cheese case. Product over stacked. PIC stated last temp check @5am. CDI: PIC voluntarily discarded product.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sliced deli meats being cooled in walk-in cooler wrapped tightly in plastic, stacked deep, inside a deep metal insert pan. CDI: Food employee placed meats on sheet tray for more rapid cooling. Observed salads cooling in walk-in cooler sealed with plastic lids. CDI: Food employee vented products for rapid cooling. REPEAT VIOLATION.

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 watermelon cooling tightly covered. CDI- items were vented to allow for proper cooling.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dish machine only reaching 155 degrees via thermal disk.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

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 walls in dish machine area soiled with food debris.

4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed dish machine not reaching plate surface of 160 degrees. CDI technician on way to fix dish machine . 10 day verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed both sub stations and one deli case not holding temperature. See chart above. CDI food discarded and technician on way to fix machine. 10 day verification required.

3-501.13 Use approved thawing methods. Observed beef thawing in running water measuring 81 degrees. CDI moved to refrigeration to thaw. -0 points-

4-501.11 Maintain equipment in good repair. Replace damaged gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie cut on site holding at greater than 41 degrees . CDI discarded.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy cooler and wok prep unit. -0 points

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee rinsing dirty utensils at the dishwasher and then proceeded to handle clean equipment and utensils without washing hands. CDI EHS discussed proper handwashing with the employee and employee washed hands.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the mechanical dishwasher with a final rinse temperature less than 180F after five cycles. Plate thermometer was at 151-156F. PIC stated that unit will be serviced and will use the 3 comp sink until repaired. Verification required. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal and plastic containers with food debris stored as clean. Ensure to increase cleaning frequency. CDI PIC removed items with debris and placed at the 3 comp sink to be properly cleaned.

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 shredded lettuce cooling in the reach in unit tightly wrapped. Cooling method would not have been effective to reach proper cooling rate. CDI PIC removed shredded lettuce and placed into the walk in cooler to rapid cool. Repeat violation.

6-303.11 Intensity-Lighting - C Observed hood light not functioning. Ensure to repair or replace to provide sufficient lighting while prepping food.

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. Observed employees turning the faucet off without a clean barrier after washing hands. Observed an employee not wash hands for at least 15 seconds. CDI EHS discussed proper handwashing and employee rewashed hands. Repeat violation. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves to prep food without washing hands. CDI PIC instructed employee to wash hands before donning new gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham/turkey slices, marinara sauce, cut tomatoes, cut lettuce, grilled chicken, and chicken parm cold holding above 41F. Ambient temperature of 3 door unit was 47F. CDI PIC voluntarily discarded TCS food above 41F and stated to discontinue use until unit is fixed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Observed opened/sliced turkey without a date mark. PIC was unable to identify when the turkey was opened. CDI PIC voluntarily discarded turkey. 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 facility date marking marinara sauce for 8-10 days. Time window has not expired for the marinara sauce. CDI EHS discussed proper date marking and PIC fixed dates during the inspection.

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 2 trays of cooked salmon placed into reach in unit with temperature ranges from 43F-50F. Employee stated blast chiller was used to cool the salmon. EHS noted that cooked salmon was cooling in blast chiller stacked, not allowing to cool evenly. CDI EHS discussed proper cooling methods before placing in reach in units, and PIC placed tray of salmon above 41F back into blast chiller and cooled properly.

4-501.11 Maintain equipment in good repair. Observed 3 door reach in unit cold holding TCS foods above 41 (see violation #20). Ambient temperature of unit was 47F. PIC stated to discontinue use of the equipment until repaired. Verification required in 10 days.

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 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed binder stored in handwashing sink in kitchen and items stored around handwashing sink behind front counter. CDI, items removed from handwashing sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed 2 slicers and some containers stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

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. Observed some utensils handles stored in direct contact with food at hot bar behind counter.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed package of single-service trays stored on ground.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed low reach in drawer refrigerator not calibrated to hold required temperature not used according to PIC. Keep all equipment in good repair and calibration.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two metal pans stored as clean. Each pan had a small amount of burned food remaining on interior. CDI - both pans taken back to be rewashed, rinsed, sanitized.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed a large batch of chicken coming out of the fryer. Asked employee how she knew they were done. She said chicken is supposed to measure 175F or above. I asked her to take the temperatures. She checked a breast and found it measuring well above 175F. I then immediately checked as well, but in the thickest part and not next to the bone. Chicken measured below 165F (147F and 153F - two different pieces.). We continued to check temps and PIC discussed how to find the lowest temperature when checking. PIC confirmed she had put in large pieces first. CDI - undercooked chicken was refried to well above 175F. This was a violation last inspection as well. PIC will monitor more closely.

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 one small opened bag of bean sprouts not date marked. CDI - employee confirmed she had opened the bag last evening and I allowed her to back date it.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.. Observed three unlabeled squeeze bottles of oil at wok station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans, metal pans, and plastic bus tubs.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temp dish machine not functioning properly. Wash temp displayed at 129F, final rinse temp at 139F. Plate thermometer run through machine read 128.6F at the highest. Pressure gauge never registered above 10 psi. CDI/VR - 3 comp sink was properly set up and repair person was called. Verification required. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed 3 compartment sink set up for processing soiled utensils but holding sanitizer measuring under 100 ppm quat. CDI - PIC discovered that hose had come loose from sanitizer nozzle. She fixed it and sanitizer measured 150-200 ppm quat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed employee cooking large amount of fried chicken for a 100 piece order. When he said that chicken was finished, two pieces were found to measure well under 165F (137F and 149F). When the first piece was opened, it was pink inside and juices ran pink. CDI - undercooked chicken pieces were voluntarily discarded. PIC suggested that too many pieces had been placed into fryer at the same time and noticed that several of the chicken pieces seemed very large. More chicken was prepared, this time with fewer pieces per batch. Final cook temperatures were well above 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. No cambazola cheese was observed cut and labeled for sale today - employee said she had discarded it yesterday as it was expired - however, we noticed that the most recent cheese chart indicated that cambazola cheese could be date marked for 10 days rather than for 7 days. CDI - employee wrote in 7 days without any prompting from EHS and agreed that she would check with quality control officer to see why it had changed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found sandwich prep cooler with many items above 45 F. Two pans of lettuce, two drawers of sliced deli meats. Found wedge salad 50 F at salad bar. CDI-delimanager pulled all items from prep cooler and discarded as per policy. Call made for service to cooler.

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 catfish in hot case at 12:45 marked with an expiration of 12:00 pm. When asked when catfish was placed into TPHC line staff stated 12:00 was when cat fish was placed in case. All other food in case wasmarked with expiration time. Make sure the marking system is consistent for TPHC.

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 expired cut-in-house wedges of brie cheese in the cheese case. Cheese measured 45F on interior and had been dated for 7 days. Date on label was 1/28 so this was measured on day 5. TCS RTE foods measuring between 42F and 45F may be held for a maximum of 4 days including the day they were opened or cooked. Observed a few slacking cooked meatballs with incorrect label. Label read 1/23 to 2/2. These dates exceed allowable selling times. CDI - PIC decided to voluntarily discard the meatballs as she was unclear as to their history and could not find the item in the book. PIC also voluntarily discarded the expired brie cheese. Inspector and PIC discussed with cheese manager the 4 day versus 7 day rule.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build-up on door gaskets of prep cooler at sandwich make area.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine not sanitizing dishes properly. Final rinse water temperature only reaching about 130F as determined by thermomter ran through dishmachine. Thermolabel did not register black. Facility will use 3-compartment sink to wash, rinse, and sanitize dishes until machine is repaired. Dish machine maintenance rep was notified. Verification required.

General Comment - 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer at 3-compartment sink too strong > 400ppm. Cold water was added to solution and later checked at 200ppm.

General Comment - 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies at back kitchen area. Continue effective pest control.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed debris remaining on black pans and some utensils stored at dish shelf next to dish machine. Also observed some tape used to date mark pans still left on pans stored as clean.

General Comment - 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 deli turkey and roasted chicken not to be used in 24 hours in deli case that were not dated. PIC confident as to when product was opened. CDI - product was dated during inspection.

General Comment - 4-501.11 Maintain equipment in good repair. Observed a big block of ice build-up around fan of walk-in freezer that was converted to walk-in cooler for ingredients.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed debris on black plastic containers and utensils hanging on back dish shelf. CDI - dishes removed and stored at dish machine for recleaning. **Repeat

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer spray bottle hanging of shelf with single service items. CDI - concentration dumped from bottle and stored accordingly.

3-501.13 Use approved thawing methods. Observed a box of lasagna and four cheese macaroni and cheese thawing improperly under toaster ovens at front sandwich prep line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee cell phone stored on prep table at back wok line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris/build-up remaining on clean dishes coming out of dish machine. CDI - dishes were rewashed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans wet stacked.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal container stored clean with food debris on it. CDI- container set aside for recleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in cooler gaskets with food debris on them near the sub sandwich station. Observed pull out cooler drawers underneath the sub sandwich station with food debris buildup on them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced lunch meats in reach in cooler drawers that were above 45F in the sandwich preparation area (see temp. chart). CDI- foods were placed into the blast chiller.

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 several pans of food in the hot deli case with expired times on them that had not yet been discarded. CDI- food items were discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed one stack of 4-5 metal containers that were still wet on a clean equipment rack near the 3 compartment sink.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle soiled dishware and then handle clean dishware without washing his hands in-between. CDI by instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed green beans, chicken wings, and cooked carrots in a glass hot hold case below 135F (see chart). CDI by discarding the chicken wings and reheating the carrots and green beans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two rotisserie chickens at the cold hold grab and go display case above 45F and one pan of cut lettuce above 45F on the salad bar. CDI by discarding the chickens and recooling the lettuce in the blast chiller.

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 mozzarella cheese in the deli case that is not being dated after the original packaging is opened. The PIC was able to find a document from Publix Corporate stating the cheese is exempt from datemarking but with no explanation as to why. Documentation must be provided to the health department from the manufacturer stating why the cheeses are exempt from datemarking through analytical testing. CDI by dating the mozzarella cheese for 7 days until proper documentation can be produced.