PUBLIX #1474 DELI/HOTBAR/CHEESE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 50 degree Greek Feta Salad and Blue Cheese Stuffed Olives in the olive bar. Publix new Krinos Olive Bar exemption letter states that these items are TCS. CDI - Items were voluntarily discarded.

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 Greek Feta Salad and Blue Cheese Stuffed Olives kept past 7 days. Planogram from Krinos states a 10 day shelf life. NCDHHS states that these items must be held according to time and temperature controls as explained in the NC Food Code. The TCS items are: Greek Feta Salad, Blue Cheese Stuffed Olives, Provolini Antipasti, Pepper Delights, and Pitted Castelvetrano Olives. CDI - Items were voluntarily discarded.

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 chicken residue on the shelves of the chicken walk-in cooler.

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 immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands then turn faucet off with no barrier. CDI - PIC educated on proper techniques and re-washed hand.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed boxes of sanitizer being stored above single-use gloves in dry storage. CDI - PIC re-located sanitizers to be below all single-use items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prep top cold holding pre-portioned sliced deli meats with many being above 41F. Food handler stated they sliced the meats the morning of inspection around 8am then placed directly into the prep unit. CDI - PIC instructed food handler to re-locate affected deli meats to blast chiller to rapidly cool below 41F.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with jewelry while engaging in food preparation.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed highly stacked single-use cups being stored outside of original protective packaging.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart blocking the hand sink next to the fryer. CDI- Item was moved to allow access.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap under a door leading outside. Door is located next to the cheese bar, cheese walk-in cooler, and entrance to the produce kitchen.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open packages of frozen, raw fish filets stored above fries and cooked bacon in the walk-in freezer. CDI - Fish fillets were placed on the bottom shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy syrup build-up in the soda machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 degrees fried chicken and pasta in the grab-n-go case. All other items were below 41 degrees. CDI - Items were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed a Quat dispenser for the 3-compartment sink in the “Traditional” deli not dispensing properly. Test strips were reading 0ppm. Manager in charge submitted a work order to have it repaired during inspection.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P Observed hot water dish machine unable to reach proper sanitizing temperature. EHS plate thermometer read 147F-152F. PIC placed service order during inspection. EHS will return within 3 days to verify unit repaired and able to sanitizer equipment/utensils at proper temperature. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and roast beef holding above 41F in the sandwich cold wells. Observed buffalo chicken wrap holding above 41F in grab and go sandwich station. Observed roast beef holding above 41F in grab and go deli meat case. CDI- Wrap discarded, all other items cooled down in cooler. 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 .

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P Observed hot water dish machine unable to reach final rinse temp of 180F on gauge and 160F on thermometer. Highest temp obtained on thermometer was 146F. PIC placed work order during inspection. Facility will utilize 3-compartment sink until machine repaired to W/R/S. EHS will return within 3 days to verify unit functional and reaching proper sanitization temperatures. VERIFICATION REQUIRED.

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 chicken tenders being held using TPHC in warmer with no time stamps. PIC stated product prepared between 10am-10:30am. CDI: Education provided and PIC time stamped 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 Observed sushi cooling in customer self-service case. PIC stated product prepared between 8am-9am. CDI: Education provided and product moved to walk-in freezer for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed crab sticks thawing in sushi prep sink in ambient air. CDI: Education provided and product placed under cold running water.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie cheese and blue cheese being held above 41F in customer self service specialty cheese case. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bin of raw chicken stored above RTE Krab in walk in cooler. CDI- PIC moved raw chicken to bottom shelf to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe deli meats and cheese sliced recently above 41F in prep top unit used for making sandwiches. CDI- PIC placed items in blast chiller to cool to 41F before placing back into prep top 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed knife sharpening stone in bucket of water stored underneath shelving on the floor. CDI- PIC moved bucket to shelf 6 inches above the floor.

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 cooked beef roast in prepared foods walk in cooler without date mark. PIC did not know the date in which beef roast was opened or removed from packaging. CDI - Roast was voluntarily discarded. -0 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies at hot bar. Establishment has professional pest control in place with air blades at entrance doors. PIC has been advised to control insects to prevent infestation. -1 point-

4-501.11 Maintain equipment in good repair. Observed high temperature dish machine unable to reach proper sanitizing temperatures of 160F at the dish/utensil surface. PIC stated that dish machine is currently being repaired by a technician and produced work orders. Dish machine was taken out of service and establishment is using three compartment sink to wash, rinse, and sanitize utensils and equipment. -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. REPEAT. Observed handwashing sink in kitchen near blast chiller (on hot food/sushi side) with a large container of chemicals stored in basin of handsink, preventing access to handsink. CDI- chemical bottle moved, EHS discussed importance in maintaining access to handsink, not using for any other purposes. Note: points not escalated, last inspection referenced paper towels out- all paper towels were stocked today. PIC believes this bottle was moved due to the grout work that is currently being done in this area, will discuss with facilities and ensure handsinks are not blocked by objects.

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 areas of floor that is no longer smooth and easily cleanable. EHS observed that grout is actively being replaced in kitchen, working in sections. REPEAT. Note: no points taken, facility is actively repairing grout, should be finished by next quarter. 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 areas of flooring needing cleaning, specifically underneath dish machine and under cooking equipment on hot bars side.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed chemical bottle hanging from splash guard on handsink. CDI- chemical bottle moved. EHS discussed using handsink only for handwashing purposes. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at handsink in kitchen prep area. CDI- paper towels provided during inspection.

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 a container not labeled (PIC identified as salt), other containers are labeled, appears this label has fallen off.

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 areas in kitchen (on sushi and hot food side) with floors in need of grout between tile, no longer smooth and easily cleanable. EHS showed PIC areas of concern during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 a couple of products holding below 135F in hot holding cabinets in kitchen prep area, see temperature chart. Through discussion with PIC and employees, products were just prepped and had been out on countertop during prep process, resulting in temperature drop after heating. EHS explained that holding cabinets are not intended for reheating, should hold products at temperature if products are 135F or above when placed into holding. CDI- products reheated, placed into holding cabinets until products are put into hot bar for lunch.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of clean metal dishes stacked together wet at shelving. EHS discussed staggering dishes in this area, ensure air drying before stacking together.

4-501.11 Maintain equipment in good repair. Observed 1x blast chiller (on deli side) that is not in use, PIC stated blast chiller has had issues cooling foods and facility is repairing. EHS observed refrigeration techs on site working on equipment during inspection. Facility is utilizing other blast chiller and walk in coolers for cooling while this piece of equipment is down.

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 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 pre cooked and opened rice and pre cooked and opened beans date marked “5/27 to 6/6”. PIC explained that these labels have an extension on 7 day limit because packages are not opened and slacking in the walk in cooler for a couple days before products are opened. EHS observed a few containers filled with packages that had not been opened, but also observed container of beans and a container with rice that had been opened and portioned. EHS explained that once packages are opened, products should be date marked for 7 days (including day opened). EHS also observed a container of cut lettuce marked 5/24 to 5/30, had exceeded limit. CDI- products voluntarily discarded during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. TCS foods shall be thawed under refrigeration that maintains food at 41F or below, at water temperature of 70F or below or apart of the cooking process Pf. Observed meatballs thawing in prep sink, thawing in water that was 78F. EHS explained that as the summer months raise temperature of ground water, thawing under cold running water is no longer a reliable means of thawing. CDI- products brought to walk in cooler.

4-501.11 Maintain equipment in good repair. Observed plastic handles on sushi reach in door that are loose.

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 a couple of squeeze bottles filled with yellow liquid (PIC identified as oil) used for cooking the products at the asian bar with no label.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a metal scoop handle contacting uncooked rice in the sushi area, inside of a large white container. Ensure utensils are stored handles out of food.

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 floors in need of grouting throughout “entree and sides” and “sushi” kitchen area. PIC stated that about half of the regrouting of the floors was done last night, scheduled to finish regrouting tonight.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee beverage stored in the walk in cooler on shelving. Employee beverage was not stored inside plastic “employee drink” bin, on shelving above this container and retail food. Ensure employee drinks are stored in designated areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife and a pair of scissors stored as clean with food debris on them. PIC stated one of the newer employees must of forgotten to run through dish machine before storing as clean. CDI- knife and scissors run through dish machine and properly cleaned.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of bread on the floor in the walk in freezer near the hot bar area. CDI- box moved onto shelving.

5-205.15 Maintain a plumbing system in good repair. Observed handsink at hot bar area quickly leaking water onto the floor when in use. Leak was coming from piping that connects to basin of handsink. Work order was placed during inspection from PIC.

6-301.14 Post a handwash sign at each hand washing sink. Observed the hand washing sign missing at the dish washing area sink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine for beverages at the front of the store collecting some pink residue inside the ice dispensing area. Keep the ice machine clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded cheese and feta in the reach at the salad preparation area above 41 F. Note the refrigerator was reading 48 F per the internal thermometer. CDI, all TCS items discarded and unit taken out of service until repaired. Establishment has enough cold holding equipment to cover the down unit. Repeat Non-Compliance, but points were not increased because all other cold holding temperatures were in 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. Establishment has a date marking procedure in place, however one turkey chub was not labeled. CDI by discarding. Staff and PIC must ensure all required TCS food items are date marked.

2-301.14 When to Wash - P Observed employee turning off the faucets of the hand washing sink after washing hands. I stopped the employee and asked her to re-wash her hands in a manner not to re-contaminate. Hands shall be properly washed after touching soiled equipment and before donning gloves or working with clean utensils.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Sushi rolls with raw fish were being cooled above cooked, ready to eat products in the walk in freezer. I spoke with the deli manager and the sushi employee and the food was re-ordered. Raw animal food (including raw animal food in a RTE form) shall be stored separately from other ready to eat foods.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Open deli meats (taylor pork roll, olive loaf, spicy cappy, mortadella) in the upper left side of the deli case were 43-44F during the inspection. The front glass door the case was missing a gasket allowing warm air to come in the unit at the top. All the foods were less than 4 days old and were moved to a different unit to cool. Time/Temperature controlled for safety foods shall be stored at 41F or less.

4-205.10 Food Equipment, Certification and Classification - C A cuisinart mini food prep processor was found in the cheese preparation area. The processor is only intended for household use. The manager threw the processor away durinhg the inspection. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Replace the missing gasket on the upper left side (customer side) of the deli case.

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 salad that was made this an hour ago cooling in the display unit. CDI. PIC removed to thee cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of bread stored directly on the floor in the WI cooler. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Three compartment sink sanitizer in sandwich/deli meat area was less than 150ppm Quat. The dispenser is not properly functioning. Staff agreed to manually mix sanitizer in bay until dispenser is repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sushi case holding sushi above 41-46F. Discarded sushi voluntarily. Observed reachin cooler at behind sandwich prep line holding foods at 43-48F. All items were opened today so moved to refrigeration to rapidly chill. Tomatoes were cooling in blast chiller and came down to 42F during inspection. Observed St Andre cheese stacked too high in the cheese display. They were 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 Cambozola and Champignon Mushroom cheese with date marks showing shelf life beyond 7 days. They had exceeded 7 days so they were discarded.

3-501.13 Use approved thawing methods. Observed raw fish and crabsticks in sushi area sitting out thawing. Moved to refrigeration to thaw.

General Comment. 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 noodles inside of flip top reach in at 79F. PIC stated noodles were cooked today and were cooling down. The facility cooked half for the Asian bar and cooled down the other half. Informed PIC that blast chiller, walk in coolers and freezers are intended to cool down foods. Other units will cold hold. CDI-Noodles were moved to blast chiller to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in sushi dry storage room.

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 clean dishes coming out of dish washer after handling soiled dishes at dish pit. CDI - Employee washed hands before handling any clean utensils or food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of cheese at sub station make line holding between 42-45F. CDI - Employee relocated cheese to blast chiller to rapidly cool before going back out on make line. No points taken this inspection, points may be taken next inspection for any items holding above 41F.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcans at a few handsinks in the kitchen. Advised to provide trashcans for all handsinks. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup in the temperature danger zone. Refer to temperature chart. Advised to keep proper temperature of this product and use thermometers more often. CDI - turned product and currently at 160F. Advised to turn product more often and/or turn up the hot wells.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. (sushi is the only area where food is in temperature danger zone; the rest of facility has fixed issues from last inspection). Observed sushi in the temperature danger zone. Refer to temperature chart. CDI - educated PIC and sushi food employee to prepare, cool in blast chiller or freezer, then store sushi in cold holding display unit. Please follow AFC's step by step process in the booklet (pgs. 14-16). EHS showed sushi food employees where the blast chiller is. Product has been chilled to proper temperature.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed sushi rice pH above 4.1. CDI - EHS showed the sushi food employees the AFC booklet about the procedures of preparation and how to make the proper pH. Food employees have redone the sushi rice with vinegar and is below 4.1 pH.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed sushi food employees did not know to cool product after preparation. CDI - brought product to blast chiller and cooled product down to proper temperature for the cold holding sushi display.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trashcans at a few handsinks in the kitchen. Advised to provide trashcans for all handsinks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing from in between tile throughout the kitchen. Advised to replace.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee handle noodles with bare hands and store noodles for later use. CDI items cooked immediately.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in reach in unit by wok line, brie over stacked at cheese case, and roasted tomato pasta in dispay case that was above 45F. CDI items 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 dried cured meats in deli chef case that was not dated and no information showing food does not have to follow date marking procedures. Verification required.

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 mojo pork coming out of reheating process and in display caseat 113 F internal with EHS and facility's thermometer. Found brown rice coming out of reheating and placed in holding at 99 F. Employee stated she was aware rice needed to be reheated to a temperature. Both items reheated to over 165 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 Cambozola cut and packaged on October 1 at 44 F. CDI- PIC pulled all Cambozola for voluntary discard. If TCS foods are held at 42 F or above, date marking is limited to 4 days.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf: Observed sushi employee rolling sushi without having checked the rice pH for today. Observed acidified rice with no labeling as required in HACCP plan. CDI- Rice checked with pH meter and showed 3.93 pH and recorded in log book. Acidified rice batch labeled with time of acidification and 10 hour expiration. PIC for sushi contractor arrived after being called and stated he would re-train employee.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found recently rolled sushi in packages containing product in sushi display at 55 F. Packages moved to freezer as is customary and product cooled to 40 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed packaged spinach and spring mix salads stored for customer self service in an open air cooler stored as high as 48F and 49F (resp.). According to the PIC and the employee that packaged them, they were prepared yesterday and have remained in the unit all night. CDI by voluntary disposal. Advised to monitor the unit for proper temperature maintenance.

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 (A) Discard when the temperature and time combination is exceeded. Observed cut packaged brie stored in the open air self service cooler in the cheese section at 44F, stored for a 7 day hold time. CDI by disposal. Advised to shortened to 4 days at this temperature or maintain at 41F and below if maintained for 7 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer spray bottle left unlabeled at the sushi prep area. CDI by replacing with a labeled 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 one container of tuna salad prepared this morning and cooling down at arrival cooling at a rate of 0F over 25-30 mins (see temperature observations chart). The container was deep with a dense product and maintained covered during the cooling process. CDI by venting and placing into the blast chiller to allow for rapid cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Was unable to locate the internal air thermometer at the wok station prep cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few squeeze bottles missing labels in the deli hot bar area.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed the main hot bar side dishmachine not reaching proper final rinse temp. Unit was ran several times to attempt to achieve proper final rinse temp. Initial final rinse temp measured a maximum of 156F, every additional cycle measured a maximum of 150F using a dish plate temp thermometer. VR- repair to allow for proper final rinse temperature within 10 days. Facility is to utilize 3 comp sink for sanitization until the unit is serviced to achieve 180F or higher. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tongs, cutting board and slotted spoon stored with build up as clean on the air drying shelving on the cold deli side. Observed tongs and a metal pan stored as clean with food debris on the air drying shelving on the hot bar side. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one serving plate of quinoa salad inside the front display case at 47-48F. CDI by removing to properly cool down to 41 prior to serving. All other items measured 44F 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 a date label missing on the opened sliced turkey chub inside the deli case. CDI- chub was opened less than 24 hours ago and was allowed to date label.

4-501.11 Maintain equipment in good repair. Observed water quickly leaking out of the bottom of the hot bar main dishmachine.

4-501.15 Operate a warewashing machine in accordance with data plate. Observed the dishmachine in use with gauges measuring a final rinse temp at temperatures lower than 180F.

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 one broken tiled coving near the walk in freezer in the hot bar area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on display case serving trays, metal pan and metal sheet pan stored as clean on clean storage shelving near the hot bar 3 comp sink. CDI by washing and sanitizing in the dishmachine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soups hot holding below 135F at customer self service line. CDI-soups taken to be reheated.

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 fried chicken using TPHC and discard time labeled exceeded 4 hours according to time observed. Observed a discard time of 2:20PM labeled on product but time observed was not even 10:20 at the time. PIC stated employee had rounded up the time. CDI-PIC stated from now on, time will be rounded down to ensure product isnt held past 4 hours.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed "Spicy Roll" sushi with label stating "Contains no raw fish" packaged and out for customer self service. Product did in fact contain raw salmon. CDI-product correctly labeled.

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 just cut tomatoes placed into open prep sandwich unit before being cooled down to 45F or below. CDI-tomatoes placed into blast chiller.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed "Spicy Roll" sushi packaged and offered for customer self service with incorrect labels. Label on product stated "Contains no raw fish" but roll contained raw salmon. CDI-item correctly labeled.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed a time of 8:30AM recorded in log book under "Time white rice acidified" with no pH recorded. Observed employee acidifying white rice at 10:30AM. Ensure correct time is recorded when vinegar is added to rice. CDI-employee scratched out time of 8:30 and recorded correct time of 10:30 with pH.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed product packaged in facility missing store information such as store number and address.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed floating food debris in sanitizing compartment of 3 compartment sink.