PUBLIX #1470 DELI AND CHEESE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed pork shoulder and pork butt below 135F in a hot cabinet. PIC stated that foods in the hot cabinet are on hot holding with the intention of 135F and once removed are then placed on TPHC. PIC and food employee stated that the porks were RH within the last hour. -CDI- Pork was reheated to 165F and placed back onto to HH. Ensure Hot holding Temps at 135F or higher. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed shaker of oregano and shaker of salt with no labeling present. Ensure all working containers of food are properly labeled. -CDI- Labeled.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed 2 paper towel dispensers with paper towels present inside the dispensers, however the paper towels were not properly feeding through the dispensers. -CDI- PIC adjusted the paper towels in the dispensers so that they were properly feeding through.

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 3 shaker bottles of dry spices with no labeling present. Ensure that all working food containers are labeled to identify the contents. -CDI- PIC labeled the shaker bottles

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed skewers for the rotisserie with a build up of debris and residue present on the them. Ensure that food contact surfaces such as the skewers are stored and maintained as clean when not in use. -CDI- PIC moved chicken skewers to be properly 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 cut deli meats such as Turkey and Roast beef in the low drawers beneath the sandwich prep top that were holding at 50F. PIC stated that the deli meats were cut this morning, placed into the blast chiller, then placed into the cold hold unit. Ensure that all TCS items in cold holding unit are at 41F or less. -CDI- PIC took pan and move back into blast chiller to cool. 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. Observed buildup of food debris and residue on the Wok station, on the external surfaces of cooking equipment, and on shelving near the ware washing area. Ensure that non-food contact surfaces are cleaned and maintained as clean.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tiles and tiles with low grout near the fryer along the cook line of the facility. Ensure that floors are non-absorbent and smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup of soil present on the wall adjacent to the dish machine in the ware washing area, as well as on the floors of WI refrigeration. Ensure that floors, walls, and ceilings are maintained as clean.

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 roast beef, salads, cooling in display case from today. CDI. PIC relocated to the 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of plastic containers and two metal bowls wet-stacked and stored in the clean dish rack. CDI: Containers and bowls were separated to allow proper air-drying. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet and stored in the clean dish rack. CDI: Containers were separated to allow proper air-drying.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS foods cold holding above 41 degrees F. Refer to temperature observation chart. Several items were placed into refrigeration prior to and during today’s inspection and several were cold held since previous day, according to their date labels. CDI - Foods from today transferred to blast chiller to cool down, remaining products removed for voluntary disposal. -3- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use sanitizer with concentration of 0 PPM quat. CDI - Solution discarded and replaced with new sanitizer measuring between 200-400 PPM. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed numerous TCS foods cold holding above 41 degrees F. Refer to temperature observation chart. Items were placed into refrigeration prior to EHS arrival and during today’s inspection. CDI - Foods transferred to blast chiller to cool down. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed spray bottle containing quat sanitizer stored on shelving unit with foodservice equipment. CDI - Chemical removed by employee. -0-

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. 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 deli meats wrapped and covered with saran wrap ineffectively cooling inside of the walk-in cooler. No change in temperature observed after > 30 minutes. Refer to temperature chart for details. CDI - Product vented and relocated to walk-in freezer to facilitate cooling towards < 41 F. Points scaled back due to notable improvement since previous inspection. -0.5-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee remove sticker from avocado and transition into preparing it for a customer order. CDI - EHS intervened and educated employee. Employee removed avocado to prep sink to wash. -0-

4-501.11 Maintain equipment in good repair. Observed split gasket at sandwich prep station cold drawer. Repair. -0-

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 ice accumulating and water pooling on surfaces inside of prep unit’s reach-in. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed boxes of raw salmon and raw pollock stored over boxes containing fully cooked beef and other ready to eat products inside of the walk-in freezer. No physical evidence of contamination observed. CDI - Storage order corrected. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT: 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 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 platter deli subs cooling inside of closed containers ineffectively cooling inside of the walk-in cooler. Refer to temperature chart for details. CDI - Containers vented and relocated to walk-in freezer to facilitate cooling towards < 41 F. -1-

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 general cleaning needed on floors at cheese station. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed several deli meats cold holding with temperatures above 41 F. Refer to temperature chart. Products prepared and put into cold holding 45 minutes prior to inspection. CDI - Foods transferred to blast chiller and walk-in freezer for rapid cooling towards < 41 F. -1.5- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed compliance on date marking with exception to opened turkey and roast beef inside of display case without date marking requirement. PIC stated that they had been first opened on 8/30/23 and 8/31/23. CDI - Foods date marked. -0- 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.

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 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 packaged sliced deli meats in large batches and closed containers of salads ineffectively cooling inside of the walk-in cooler, blast chiller and cold drawer units. Refer to temperature chart for details. CDI - Salads vented and relocated to blast chiller, deli meats transferred to shallow sheet pans and spread out to facilitate cooling towards < 41 F. -0.5-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed packaged meatballs thawing under running water at prep sink. Water temperature was 74F. CDI: PIC moved meatballs to WIC to continue thawing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in deli prep area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed manchego cheese slices and have a manchego cheese wheel in cheese case with temperatures above 41F. PIC stated that items had been there overnight and not processed or removed from refrigeration today. CDI: PIC voluntarily discarded cheeses. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed Hummus opened the day prior with a date mark exceeding the 7 day limit. Observed a ham deli chub without a date mark. PIC stated that the opened date is unknown. CDI: PIC corrected date mark on hummus and voluntarily discarded ham deli chub. 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 .

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 thermometer present or readily available for testing high temperature dish machine in deli department. PIC stated she will order another one. Verification required within 10 days to ensure a thermometer is obtained.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee handle raw chicken container, remove gloves, then put on new gloves and handle clean equipment at ware washing area. CDI, employee washed hands. Ensure employees wash hands between glove changes if changing tasks. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after handwashing. 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 2 salads over stacked in cold holding case. CDI, salads voluntarily discarded.

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 shaker container of salt not labeled by common name of food.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed an in-use knife wedged in between prep surface equipment. Store in proper area and ensure utensil and surface are cleaned and sanitized within 4 hours.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage stored on food prep surface.

4-501.114 Maintain sanitizer at correct concentrations -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed 1 quart sanitizer bottle testing over 400 ppm. CDI, sanitizer diluted to required concentration.

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 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 cut cabbage recently prepared and cooling in prep cooler. CDI, cabbage transferred to shallow sheet pan to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in dish area.

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 dish machine lollipop thermometer not working. CDI, New lollipop thermometer provided.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at handwashing sink in back prep area. CDI, towels supplied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomatoe and cut lettuce cold held on line in holding case between 43-45 degrees F. CDI, foods voluntarily discarded. Visit needed to ensure long term compliance and calibration of cooler. Ambient air temperature on bottom measured 41 degrees F and on top measured 45 degrees F. Observed deli meat and salads overstocked in case on floor. See temperature observation chart.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed package of ham and deli chicken not date marked. CDI, foods voluntarily discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed a cold holding case not maintaining TCS foods at 41 degrees F on top portion of cooler. Ambient air temperature measured 45 degrees F on top and 41 degrees F in bottom. Vr needed to ensure calibration of cooler to ensure unit maintaining TCS foods at 41 degrees F and below.

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. Observed employee eating over prep table. CDI.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P - Observed food employee turn faucet off with their bare hands. CDI by instruction. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed same gloves worn after handling soiled equipment and before clean equipment. CDI by instruction to ensure gloves changed and hands washed before doning gloves if changing tasks.

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap available at handwashing sink at dish area. CDI, soap supplied during inspection.

3-304.15(A) Discard gloves after a task is complete or soiled. -P - Observed food employee handle soiled equipment with gloves then proceed to handle clean equipment at dish area with same gloves. CDI by instruction.

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 package of mozzarella cheese not date marked. CDI, cheese voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF - 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 recently prepared sandwiches packaged and still in cooling process in display case on floor at 46-47 degrees F. CDI, sandwiches relocated to rapidly cool.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch on wrist.

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 multiple to-go containers of fried chicken held on 4 hour Time Procedure without time labels. CDI - All containers discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauces at grill in need of identifying labels.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents on blast chiller in need of cleaning.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed can dented on seam with other cans for use in storage area. CDI - Can immediately discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stack of provolone cheese holding at 46F in cold drawer. PIC stated she sliced it earlier and placed directly into cold drawer. CDI - Placed in blast chiller to cool to 41F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shredded lettuce observed 47F in cold holding unit. Manager reported bag of lettuce had been sitting on counter during lunch rush. CDI. Sent to WIC to rapidly cool. Repeat violation.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Employee beverage observed being stored on food prep table. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple cut and repackaged soft cheese observed in cheese grab-n-go case (see chart above). CDI. Cheeses that had been in case over 4 hours were voluntarily discarded by manager. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean containers observed stacked together wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Drain below three compartment sink is draining slowly causing minor overflow of water to the draining area. Repair plumbing as needed.

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. Ceiling above dish machine observed with damaged ceiling tile. Repair as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee's sweatshirt observed on shelving with other food items and where prep occurs.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed being blocked by large trash can in between two prep counters. Ensure all handsinks are easily accessible at all times. CDI. Trash can moved to different location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bacon cheddar/cream cheese mixture as well as stuffed cheese peppers made last night and held in cold holding unit above at 43-46F. Items over 45F were thrown away and others taken to blast chiller to rapidly 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 Chicken salad, salmon salad, and chopped lettuce observed cooling in tightly wrapped containers overstacked. CDI. Items were sent to blast chiller.

3-501.13 (B)(1) Use approved thawing methods. Observed thawing under cold running water that was 85F. CDI - PIC moved product to cooking station for cooking and adapted process to thawing under refrigeration when cold water exceeds 70F. -1-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard banana box used for back stock of pre-sliced deli meat storage in walk in cooler. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed rear handsink nearest dish machine spraying out of the side of faucet. Repair order has been submitted. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tabouli salad in cold case at 45F. PIC stated tabouli salad had been cooled already in balst chiller. CDI - PIC moved tabouli back to balst chiller to cool. -3- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic pans on drying shelf. -.5-

4-501.11 Maintain equipment in good repair. Observed conveyor not working inside dish machine. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving near dish machine and outsides of black pastic pans. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed deli meat case cold holding deli chubs of roast beef, bologna and other TCS foods at 47F-57F. 30 minutes later, bologna temperature was 49F. VR no later than 03/22/2019 to ensure deli case is cold holding TCS foods at or below 41F. -1.5-

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 10 day date marking on thawed RTE peas. CDI - PIC voluntarily discarded and food employees educated that RTE foods shall be date marked for no longer than 7 days. -1.5-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed serving spoons stored in rack hanging basket getting handwashing water on them during the handwashing process near the dish machine. -0-

4-501.11 Maintain equipment in good repair. Observed high temp thermometer with water inside display and fryer out of service. Repair call already placed for fryer and PIC states one service visit has already occurred. -2- REPEAT

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 tightly wrapped cut cantaloupe and honeydew melons cooling in walk in cooler. Per PIC, cooling takes place in blast chiller. CDI - Food employee educated to use blast chiller for cooling. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets on arm of food employee. -0-

4-501.11 Maintain equipment in good repair. Observed dish machine not working today. 3-comp sink is use. One service visit already to repair. -1-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drain pull metal hook stored in the basin of the handsink to the far right when facing the deli at the beginning of the inspection. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on soup ladles and stacked plastic pans. Sticker residue present on the outsides of stacked pans with food contact surface of the next pan touching the sticker residue. CDI - PIC moved these to the soiled drain board of the dish machine for cleaning. -1.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans near the dish machine. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed plastic pans on the floor under drying rack near the dish machine. -0-

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 buildup on the wall to the left of the fryer station and buildup on the ceiling vent over the 3-comp sink. -0-

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 roast beef, pastrami, garlic bologna, liverwurst, copacola opened but with no date marking. CDI- PIC voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found employee lunch on retail shelves in walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found spinach at sandwich make station and cut romaine at wok prep cooler above 45 F. CDI- both moved to blast chiller for rapid cooling.

3-501.13 Use approved thawing methods. Found meatballs in standing water in sink, said to be thawing, at 73 F internal temperature. CDI- meatballs voluntarily discarded.

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 tub of lettuce / tomatoes in walk-in cooler with cutting utensils laying on food, including handles.

.4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Observed slicer with 7:45 pm written on it as time for next cleaning. Observed this at 3:54pm and slicer was significantly soiled. Associate who had written time on slicer stated he did not know when slicer was last cleaned and had written time on it because he noticed no time on slicer. CDI- Slicer immediately sent to cleaning process.

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 meatballs in low boy cooler at 100 F. Deli manager did not know why meatballs had been reheated then placed in low boy. Determined meatballs had been placed in low boy at 1:30 pm. Timeof observation 4:00 pm. CDI-mkeatballs voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found wedge salad and cut lettuce on salad bar above 45 F. CDI- voluntarily discarded. Found tomatoes and cut leafy greens in sandwich make top significantly above 45 F. Fan apparently not working to chill food in prep top. CDI- all TCS food voluntarily discarded. Verification visit to see that cooler fan has been serviced. Found Cathedral brie cheese in cheese display 47 F. Cheese voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Foundopened bologna and Capricolla not dated in deli case. 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 top layer of stacked Cambozola cheese 45 F after more than 4 days. Cheese associatevoluntarily discarded all soft cheeses cut in house on second layer of display.

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: At 3:25 pm found most itemson Hot Bar had been held on TPHC for longer than 4 hours. Longest time out of compliance was 35 minutes. Make sure to closely monitor hot bar chart and discard food promptly.

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: Observed chicken tenders on table top in preparation for packing as a take-out order. Chicken tenders were in temperature ranging from 52 F to 68 F. Tenders had been in blast chiller but had been removed for packing. Customer was on the way to pick up order. CDI - Tenders placed back in to blast chiller and brought down to 45 F before packing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one rotisserie chicken in holding with no TPHC label at 127 F. Discarded voluntarily.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed opened chubs of deli meats wrapped and in case at temperatures above 48 F. See temperature chart above. Deli manager had associate take temperatures of all deli meats in case and more chubs were voluntarily discarded for being above 45 F. Found one wedge salad at salad bar 47 F. All food found above 45 F voluntarily discarded.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf: Observed dish machine not reaching sanitization temperature. Final Rinse readout was less than 100 F. Temperature disk read 145 F after pass thru. CDI- maintenance called for service. Verification within 10 days of repair.

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 mongolian beef coming off temperature control to be placed on TPHC at 122 F. Observed broccoli being placed on TPHC at 116 F. 3-501.19 (B) (1) states food to be held TPHC must have an initial temperature of 135 F or greater when removed from hot holding temperature control.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coat hanging on retail shelves and with sleeve draped over handsink splash guard.

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 capicola at 43 F in deli case after five days. TCS foods requiring date marking may be held a maximum of four days if holding temperatures are above 41 F. CDI- food was voluntarily discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf: Found commercially packaged salmon cream cheese dip containing cold smoked salmon. Ten day follow-up to see Consumer Advisory is being addressed for this product.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer solution in 3-comp sink soiled while in use. High temp dish machine is awaiting repair so 3-comp sink is the only means of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found one item, turkey, above 45 F in salad bar. CDI- turkey pulled and taken to chill to below 45 F.

•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 cut and packaged Camembert with expiration of 8/8 on Publix label. Produict is a soft cheese. Staff unable to say when cheese was cut from wheel. CDI- PIC voluntarily pulled product from specialty cheese case and discarded. Also found feta cheese removed from packaging dated 7/20 with expiration of 8/20. Feta was within 7 day holding time. EHS informed deli manager that today waslast day for product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed blood from the roast beef going into the turkey wrapping next to it in the deli case. CDI - PIC voluntarily discarded the turkey. -1-

. 4-501.11 Maintain equipment in good repair. Observed external thermometer reading at 34F. The external thermometer was not properly functioning. Repair and ensure proper function. -1-

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 Provide manufactures data on all cheeses not found on the exemption list in the Annex 3 or use 7 day date marking.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 soups in soup kettles at less than 135 F. Heat inadvertantly left off for approximately 2.5 hours. Soup was reheated to over 165 F and unit was turned on.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several deli meats without date marking. Most items were recently opened. Manager voluntarily discarded 2 pieces.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Maintain handsink easily accessible at all times. Observed utensils on front of handsink. Gave instruction.

6-501.111 Controlling Pests - PF Observed multiple flies. Provide enhanced fly protection.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed prep sinks with gritty residue. Maintain all prep sinks free of build up.

3-501.13 Thawing - C Observed bags of pre-cooked rice in prep sink with water running in one area. Use method which will keep water flowing over product.

4-602.11 Clean the equipment and utensils as required to avoid contamination. Food contact surfaces must be sanitied at a minimum of every 4 hours and more often as needed. Did not observe any sanitizer readily available for use throughout deli or bakery areas. Observed employee place phone on food prep surface and continue without cleaning and sanitizing. CDI by instruction. Spray bottles of sanitizer filled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed chicken and wild rice soup, 128F and new england clam chowder 131F at soup island. CDI by reheating to 165F. Observed multiple bags of back up soups stored in hot holding cabinet 126-130F. CDI by reheating to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. Observed prep cooler next to wok and blast chiller not functioning upon arrival. Observed all foods in unit above 45F. See temperature chart. All items were in unit overnight. Temperature of unit was not taken this morning and therefore the amount of time that food was above 45F could not be determined. CDI by discarding all items. GFI plug was tripped- reset during inspection so that cooler was properly working before leaving. Observed Ranch dressing 53F at salad bar station. Bottle was above air level of cooler. CDI by placing in refrigeration; cold bottle obtained for salad bar. Observed various flat breads with cheese and vegetable toppings stored in display case at room temperature. Must provide documentation that flatbreads are non-TCS food or maintain under temperature control or under time as a public health control. CDI- All were baked this morning. One of each was maintained in case for display only. Others were placed in walk in cooler to 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. Observed 3 small pieces of various deli meats in cases without date marking. CDI by discarding.

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. Observed time as a public health control procedures not being properly followed. Observed no times labeled on several items upon arrival. CDI by labeling with times and discussing proper procedures with PIC. Ensure all employees receive proper training on procedure.

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