PUBLIX #1453 DELI/CHEESE

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 tomatoes cooling in the RI unit in a tightly covered plastic container. CDI. PIC removed to the blast chiller. Facility is also advised to take the food remain back to the WI especially raw chicken after prepping is completed to avoid loosing temperatures. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt containers with no labels. All working containers need 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 cleaned dishes in the cleaned dish area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one food employee wash his hands correctly at the handsink, then turn the faucets off without using a protective barrier. CDI: PIC educated employee and employee re-washed his hands. *Note: All other food employees working this shift were observed practicing correct handwashing procedures.

4-501.11 Maintain equipment in good repair. Observed heavy water leak protruding from high temp dish machine onto the floor. PIC stated he will call in for a work order to have it repaired.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pan of sliced tomatoes and pan of shredduce left uncovered and stored on the speedrack inside WIC 1. CDI: PIC had food employee cover both pans with seran wrap to prevent contamination.

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 packages of sliced deli meat not changing in temperature inside the blast chiller after 40 minutes had surpassed. PIC stated that they had just placed these inside the blast chiller to cool down moments prior to the start of the inspection, so still within cooling window. All other TCS food items cooling inside blast chiller were observed meeting the cooling rate. CDI: Items moved into freezer to rapidly cool packages. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed a torn top corner of the bottom door of hotbox, where a gap was present. EHS observed food items hot holding in this unit were at proper temps. Repair torn gasket to prevent hot air from escaping the hot holding unit.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handwashing sink. -CDI- EHS educated PIC on proper use of handwashing sink. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in multiple units above 41F. Refer to temperature chart. Observed ambient air of units above 41F. Refer to temperature chart. Some items in other units were found to be out of temperature due to those items having previously been stored in non functioning units. -CDI- All items that had been out of temperature for less than 4 hours were placed in WIF to cool back down. All items whose temperature checks were not able to be verified were voluntarily discarded. All items at 41F or below moved to other units that were verified to be properly functioning. **3 DAY VERIFICATION REQUIRED** -3- 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed items past discard time: shrimp @ 1:53p, chicken tenders @ 3:20p and 3:36p. -CDI- PIC voluntarily discarded items. -0-

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 scoop handle touching flour. -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 dust buildup inside of chicken WIC on fan/vent area and ceiling area. Increased and more thorough cleaning frequency recommended. -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 some wall cleaning needed in parts of the especially in dishpit area and chicken prep/fryer areas. Observed a small amount of dust on ceilings around vents. Observed floors in need of cleaning beneath blast chillers in hard to reach areas. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at women’s employee restroom. -CDI- PIC replenished paper towel supply. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed 2 boxes of RTE fiesta chicken wings stored under raw chicken tenders in chicken cooler. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 some squeeze bottles and shaker containers with no labels. Containers had date marks but no labels with common name. -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 some wall cleaning needed in parts of the kitchen. Observed a small amount of dust on ceilings around vents. Keep walls and ceilings clean. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese and deli meats in drawers at sandwich stations above 41 F. Observed sliced turkey in boars head display at 45 F. Observed pepper jack cheese in wall sandwich station drawer at 44 F. CDI, items placed in blast chiller for cooling. Items cooled to 41 by the end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed digital thermometer at front sandwich station showing 11 F. No other thermometers observed. Repair the thermometer or add another thermometer to the unit. Another manager in the store stated that the 11 meant that it was circulating at 11 F, however the interior of the unit was circulating at 38 - 40 F. CDI, PIC found a spare air temp thermometer for the unit and installed. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few drain flies in the kitchen area. Have the kitchen treated by a pest control operator.

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 the interior of the dish washing machine collecting residue and with some clogged jets. Ensure the interior of the dish washing machine is cleaned every 24 hours.

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 shelving in the kitchen with debris, mostly under the hot display cases next to the sandwich station. Keep all non food contact surfaces clean.

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 tile grout becoming worn in the dish washing area. Repair the grout in this area. 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 some wall cleaning needed in parts of the kitchen. Observed a small amount of dust on ceilings around vents. Keep walls and ceilings clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in unit that was holding falafel at 50F and internal temperature was at 51F. Verification required. Falafel moved from that unit and only shelf stable product will remain inside. Observed pitcraft salads at 43F in front display case. CDI items moved to blast chiller to cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed mortadella, Lebanon bologna, bbq chicken chub, tavern turkey chub, chipotle chub, Cappacola, and deluxe ham that was not dated. CDI items dated or discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed items held at at hot bar that was on TPHC pulled at 11am and items were not documented at 1120am. CDI items time stamped when pulled.

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 items for salad bar cooling in walk in unit and temperatures did not drop. Walk in door was open due to boars head inventory. However items still have only 4 hours to drop back to 41F and below. Suggest moving products to a different location during cooling process if doors will remain open for a period of time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 high temp dish machine that only reached 151F on dish thermometer. Verification required. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs, plastic containers and bowls that were soiled with leftover debris. CDI items moved to sink for recleaning. 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 Cesar chicken salad on display case at 47F. CDI salads moved to blast chiller to cool down. Observed lettuce and spinach on sandwhich prep top on the right side holding above 41F. CDI items moved to blast chiller to ensure product drops in temperature. Tomatoes where at temperature but management stated they will call a service on the unit to be sure. Observed sub kits that were in the reachin sub station drawer at 44F. CDI items prepped within past hour and moved back to blast chiller to cool down. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed chicken walk in unit with dust debris on light shield and on walls. Observed the underside of drink machine that was soiled with leftover drunk debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top shelf of deli case holding all TCS items from 42-54F. CDI items discarded and service order placed to fix unit. Verification required. Check unit to ensure remainder of the case maintains holding of 41F or below. Observed artichoke, lemon feta, and provolone salad at olive bar above 41F. CDI items just pulled and placed in blast chiller to quickly chill. Repeat. Facility has repeated on this item for the past 7 inspections. Facility will need to implement a RCP on maintain priority item. Follow up visit to see process to maintain compliance with priority 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 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 facility prepare fruit salad for catering and left on the rack for 30 minutes until remainder of order completed. Facility should begin cooling process as soon as product assembled to allow fast cooling and prevent product from increasing in temperature. CDI item placed in blast chiller for 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce and cucumbers that are stored above RTE food. CDI items reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P . Observed lettuce, tomatoes, spinach, sliced ham, sliced turkey, and sliced sets that were prepped this morning and holding in the prep top above 41F. CDI items moved for cooling. Observed bulgolgi meatball lunch set, chicken Alfredo, and salmon meal that was stacked 2 containers high in display are and holding above 41F. CDI items discarded. Repeat. 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 Spanish pork, publix genoa salami, Virginia ham, ham chub, low sodium turkey, and roast beef chub that was not labeled. CDI items labeled. 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 .

3-501.16(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 meat chubs in display case that was above 41F. PIC stated they had a rush and may contribute to temperature increase. CDI items moved to walk in to drop temperature. Observed to go sub station with meats and cheeses that were above 41F. 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 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 Brie cheese that was cut the day before with an expiration date of 2/05. CDI date changed to reflect 7 days.

4-501.11 Maintain equipment in good repair. Observed door of to go sub station and handle at 3 comp sink area in need of repair.

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 five chubs of ready to eat deli meat to include: ham, turkey, deli chicken missing date mark. Also observed open bag of commercially prepared falafel without date mark. CDI: PIC voluntarily discarded chubs of deli meat and falafel that he was not aware of discard date and placed date marks on items that were opened yesterday or today.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees that were not fully able to recall reportable illnesses and symptoms.. Suggest placing posters on wall as reminders or providing EH cards and going over Health policy more than once a year from CBT trainings. Verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed fried chicken that was ready to be panned and some of the breast were between 158-188F. CDI items dropped in fryer for longer period until minimum temperature is at 190F.

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 one of sandwich sub prep stations holding spinach, lettuce, and tomatoes above 41F. CDI TCS items removed and service order placed. Observed refrigerated cheese shelf case holding cheeses above 41F. CDI items discarded. Observed sliced mesquite turkey, genoa salami, and maple turkey in boars head case holding above 41F. Items were sliced from today. CDI items moved to blast chiller to cool. Repeat. Verification required to check sandwich prep and cheese shelf. Observed chicken tenders and 20 hot and spicy wings holding in front display case above 41F. CDI items 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 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 dates for allTCS items for salad bar not recorded on log sheet, tavern chicken chub, bologna, ham, pastrami, roast beef, and deluxe roast beef not dated. CDI items discarded or dated if opened today. 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 St. Angel Brie that was prepped 7/5 with a discard date of 7/14 and chicken masala in reach in unit opened 7/3 and with a discard date of 7/17. CDI date changed.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed plastic black containers, metal bowls, and utensils that were stored as clean with food debris. CDI items moved for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Greek feta salad that was holding at 47F. Checked other items at olive bar and temperatures around 45-47F. Observed 4 containers of spinach at sub Bar at 46F, pan of shredded lettuce at 45, goat cheese chocolate bon bon at 46F and apricot mascarpone at 46F. CDI items cheeses discarded and sub items cooled down. Repeat. Verification required for cheese display and olive bar. Observed turkey meatloaf and buffalo chicken tenders in front case above 41F. Items were stacked high in case and did not maintain temperature. Placed in walk in to cool down since it was stocked this morning.

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 chicken caccitatori (3/31), marinara (4/5), and chicken thighs (4/6) held over 7 days. CDI items discarded. Observed portioned deli meats front the day before not dated from the day before. 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 fruit platter from this morning only drop 2 degrees in almost an hour. CDI items moved to blast chiller to cool adequately.

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 to check high temp dish machine. Verification required.

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 reach in containers for utensils holder soiled with debris. Observed underside of drink machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed giardino provolone olives, spinach at sandwich prep, leaf lettuce, pan of cheeses, and turkey at boars head case above 41F. CDI items discarded/cooled down. Suggest facility ensure TCS items are at 41F before storing on line or front cases for holding. Olive bar was holding at 45F will follow up to ensure unit is fixed. Repeat. Verification required

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 giardino provolone and Asiago artichoke peppers that are TCS at olive bar dated for 10 days. CDI items within 7 day shelf life and date changed on date marking card. Observed roast beef top round, bologna, and pastrami that was not dated. CDI items discarded. Repeat

5-205.15 (B) – Leak pipe etc. not imminent threat. Observed handsink on main line that was leaking when water turned on.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with out dated health policy. CDI sent email with update policy with restriction and reporting information

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 drinking in warewashing area. CDI PIC told employee to leave

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer that was cleaned the night before about to be used for service with food debris on surface and blade area. CDI facility used cleaner sanitizer solution to clean equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed giardino provolone olives, Asiago artichoke peppers, spinach at sandwich prep, leaf lettuce, bagged spring mix, sliced turkey strips, bag lettuce, and watermelon above 42F. CDI items discarded/cooled down. Suggest facility ensure TCS items at salad bar are at 41F before storing on line for holding. Ensure once food products are prepared to verify items are at 41F or below.

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 giardino provolone and Asiago artichoke peppers that are TCS at olive bar dated for 14 days. CDI items within 7 day shelf life and date changed on date marking card. Observed Publix salami that was not dated. CDI item dated.

4-101.19 Nonfood-Contact Surfaces (C). Observed vents in warewashing are in need of cleaning and interior of reachins and handles in need of cleaning.

4-302.13 Temperature Measuring Devices, Manual Warewashing Pf. Observed facility without a temperature measuring device for high temp dish machines. CDI educated facility to ensure they are provided by next inspection. *Suggest facility have a separate thermometer to check the wash and sanitizer temperature at manual warewashing areas.

2-301.14 Wash hands after activities that contaminate them, before donning gloves and between glove uses. -P Observed one food employee hand dispensing sliced tomatoes at front deli section with gloved hands, go to customer section on the floor and return to kitchen for more food prep without removing gloves and handwashing. Observed another food employee wash hands and turn off faucet without using a barrier against recontamination. Fresh gloves were then put on for food prep. CDI - Hands rewashed and PIC educated staff on when to wash hands and requirement to wash hands without recontaminating them.

3-501.13 Use approved thawing methods. Observed RTE meatballs thawing under cold running water at 84.7F. Internal temperature of RTE meatballs was 71.4F. CDI - PIC placed these items under refrigeration to cool. EHS advised PIC that the definition of cold water is 70F or below and during warmer months, thawing under refrigeration or another effective method may be necessary to meet approved thawing methods. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed jerk sauce on shelf to the immediate right of handsink near fryer station with water buildup on outside of box and one opened bag as a result of drips from hands after handwashing. EHS advised PIC to moved food more to the right to make it more difficult for water from hands to drip on boxes when reaching for paper towels from wall dispenser. -0-

4-903.11(A)(1) Store utensils in a clean, dry location. Observed cutting utensils for cheese station stored in utensil holder with buildup inside section in direct contact with utensils. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust buildup along front vented section of hood section. Clean this section on a regular schedule to prevent buildup. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -Observed final cook temperature of fried chicken between 140F-189F. Larger pieces not making temperature. CDI - Large pieces not making temperature sent back to finish cooking. Final cook temp noted at 211F.

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 salmon and asparagus cooling tightly covered in walk in freezer. Observed sliced deli ham cooling in deli case. CDI - Items uncovered to allow proper air flow. Sliced deli ham moved to walk in cooler for rapid cooling. - REPEAT - 1 -

3-401.12 Raw animal foods cooked in the microwave shall be stirred throughout the cooking process, covered to maintain moisture, heated to 165F in all parts of the foods and allowed to stand for 2 minutes. Observed bourbon chicken that was at 157-170F. Larger pieces of chicken were not reaching temperature. CDI items sent back to grill three times to get it to 189F. Suggest facility break larger pieces down to ensure product is cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed Gorgonzola cups, chocolate goat cheese, jalapeño pepper cups above temperature in cheese display case. Observed sliced turkey, slice ham, sliced roast beef that was holding in reach in drawers above 45F. CDI items discarded or placed in blast chiller for cooling. Repeat.

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 with artichokes and provolone salad at olive bar station that is considered TCS on spec sheet with a shelf life for 10 days. CDI items are within 7 days and shelf life dates reduced.

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 turkey, ham, and roast beef prepped earlier in the morning and not checked to verify it was at 41F or below before storing for holding. CDI item moved back to blast chiller. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed lettuce in walk in ar 48F, gouda, cheddar, and Beechers Cheese that was in display case above 41F. CDI lettuce and batches of cheeses discarded. Observed lettuce and spinach at sub section holding above 41F. CDI items moved to blast chiller for cooling. Observed rotisserie chicken at front display case at 42F. CDI item discarded. 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 greek salad, thai chicken wraps that were stacked and covered, and lettuce that did not cool from 45F during 45 minutes. CDI items moved to blast chiller for cooling

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards that were deeply gouged and in need of replacing or resurfacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicers that were cleaned and to be used for deli meat soiled with food debris. CDI had employees break down slicer and wash rinse and sanitize product. Only items that were soiled. Left at half points. If violation persists full points will ensue and potential risk control plan. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice chute in need of cleaning at drink machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and tomatoes at sandwich bar above 41F, cheese slice in reach in drawer, diced honeydew stored in walk in unit at 47F. CDI items moved to blast chiller for cooling. Observed olive mix at olive bar that were above 41F. Facility provided challenge study sheet stating that all olive products used are nonTCS (Dellalo). Not sure if this requires state approval. Had facility cool products and will follow up with state representatives on how to proceed.

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 TPHC used for hot bar but no time stamp provided. CDI time stamp added.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tracks of deli case, and underside of drink machines in need of cleaning.

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

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 Supreme brie cheese held over 7 days and St. Andre Triple creme brie cheese that was dated to keep for 10 days and held over 7 days. CDI items discard.

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 quinoa bowls that were cooling in walk in freezer and pulled out to stire in display case before they reached 41F or below. CDI had salads pulled back into walk in cooler. Ensure employees are checking temperatures to ensure cooling parameters are met.

2-301.14 When to Wash - P Observed food employees touching top of scale and counter, wrapping meats and opening cheese without washing hands. Instructed food employee to wash hands. CDI 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 food employee recontaminating hands after washing them by using hands to turn off the faucet. Educated food employee on proper hand washing procedures; employees re-washed hands and used paper towel to turn off faucet. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed encrusted food residue to pans after washed and stored. PIC rewashed pans. CDI

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed water in stacked and stored pans on the shelf. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food particles/crumbs in utensil drawer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed platter that was holding in walk in at 47F, sliced roast beef 48F, spinach prep top at 48F, sliced ham 42F, sliced turkey at 44F, romaine at 46F, and roasted potatoes at 45F. CDI items above 45F placed in blast chiller and held for less than 4 days.

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 precooked sausage dated for 14 days. CDI date changed.

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 sandwich bags that were closed and cooling in walk in, roasted potatoes that were not fully cooled down placed in plastic container for holding without checking temperatures. CDI potatoes placed in blast chiller and sandwiches in freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart blocking handsink in back prep area. CDI cart relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black plastic containers and tongs soiled with food debris. Told PIC to have employee check rest of utensils and containers for debris before storing. CDI items moved to sink for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken breasts come up from fryer and ready for packaging at 159-204F. CDI item placed back in fryer until reached 210F. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bowl salads that were cooling placed in display case at 48F. Item did not fully cool before storing in front display case. CDI item placed back in blast chiller. Observed 2 pans of lettuce at sub station at 49-45F. CDI items placed in blast chiller for cooling. Repeat.

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 chipotle turkey and open package of meatballs in bowl that was not dated. CDI items dated.

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 bowls that were covered while cooling and not checked to ensure foods dropped to 45F or below before storing. CDI items left in blast chiller. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed breasts that came off grill 140-158F. Employee stated chicken reached 200F. Observed facility was not checking center of breast where lower temperature observed. CDI items placed back in fryer to finish cooking.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tuna salad, fire and ice tomatoe salad in display case, an shredded chicken in reach in drawer above 45F. CDI items placed in blast chiller to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice mixture, rice, mac and cheese, bowtie pasta, sandwich, and watermelon that was covered and wrapped while it is cooling. CDI items uncovered placed in walk in freezer and blast chiller.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit and gaskets that were soiled with debris. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac and cheese and collard greens that were holding at 130F. CDI items placed in oven for reheat.

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 feta crumbles for sandwich bar that was dated for 15 days; sliced maple turkey and shredded chicken that was not dated. CDI date changed and items dated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit that had debris in tracks. 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. Pan of noodles cooling tightly in blast chiller. Pan was checked twice, and observed to only have cooled one degree in the allotted time. CDI- PIC Bobby Davis removed covering to allow for rapid cooling.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf. Employee preparing all foods at wok station with polish on nails. CDI- PIC was advised to that employee would need to wear gloves.

4-502.11 (C ) Maintain air thermometers in good repair and accurate. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. External ambient air thermometer on sandwich cooler damaged, cutting boards at sandwich cooler heavily scarred. Repair all (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Debris in cooler gaskets and units, tape and tape residue on exterior of containers stored as clean. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Q-san sanitizer replaced by employee at 3 comp sink at 3 comp sink testing at 0ppm for Quat sanitizer. No utensil washing or use occurring at this time. CDI- PIC Tara Mozzott primed out new bottle that was placed on main dispensing line. (0pts)

7-201.11 Store toxic materials to avoid contamination. -P. Glass cleaner stored on cutting board of prep cooler at hot foods cook top area. CDI- bottle was removed; storage corrected.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in long grab and go coolers, at beverage station shelving, and on the inside of drawers at front service line. Cleaning needed.

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. One container of feta cheese date marked 12-30 in prep cooler at sandwich station. Soft and semi soft cheese that are being cut and packaged on site such as the blended blue veined blue cheese packaged Dave with the 40 or 45 day shelf life. Per perimeters in receiving logs and cutting logs, the exception allows for 21 days only. PIC's AC, Craig, and Dave addressed with personnel during inspection. Follow up by 3/24/17 for correction/ compliance. Will also follow up with directive as to packaging of grab and go labeling for cheeses packaged on site and dated.

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. Hot foods being held on time with ending times provided only. CDI- Verbal correction as to requirement for beginning and ending times for foods being held on time. (0pts)

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers at back stored on tops of equipment and lower shelving not protected during storage. Ensure that single service articles are protected from possible contamination when being stored. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris in tracks of sliding doors and prep cooler gaskets. Improvement noted from previous inspection. REPEAT

3-201.11 Compliance with Food Law - P,PF. Some labels for labeling system in deli case for meats and cheeses missing. Partial chubs of meats and cheeses with no label/ manufacturer label, only color day dot. PIC Michael and Sabrina advised that some missing due to cleaning. CDI- Some labels replaced; other damaged labels to be replaced. Temporary labeling in place. (0pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Soups and chili at hot bar being hot held not under temperature control. PIC advised that soups and chili are held at 135F for safety and not time. CDI- PIC Sabrina and Michael had all removed and reheated. See chart for temperatures.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry seasonings and sauces at front service line being stocked at start of inspection. Shakers were labeled, but PIC advised that rings for squeeze bottles are on re-order due to previous labels being damaged and needing. Provide temporary labeling until permanent labels received. REPEAT (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried and residue in drawers and shelving at locations in back and front self serve areas. Dust build up on large intake vents and ceiling tiles throughout. Cleaning is needed. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Container of feta cheese in prep cooler date marked to be used by 10/5. PIC Ashish Chandarana asked employee when cheese was opened, and was advised on 9/21/16, large container of feta cheese opened in walk in cooler not date marked, prepared cheese dip at cheese pairing station not date marked. CDI- all marked per rule. PIC and deli manager also reminded of 7 day total holding for TCS foods opened and stored at 41F or below.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. More than five in use bottles of oils and dressings at prep station not labeled per rule; sauces/ seasonings at wok station not labeled. Provide labeling for all. Bottles at sandwich prep station labeled. (0 pts)

3-305.14 Food Preparation - C. Unpackaged foods shall be protected from sources of contamination. Long display bowls placed on table with dried debris/ food debris. Containers filled with spinach leaves and spring mix for salad station, filled bowls were then stacked one on the other. Bottoms of containers placed in direct contact with food in containers. CDI- All removed, discussed with deli manager Sabring.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Employee observed washing mounted slicer's in place. Wash water at 87F-90F. CDI- deli manager had container emptied and refilled. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dust build up on large return vent in prep area, dried food debris in prep cooler gaskets. Cleaning is needed. (0pts)

3-201.11 Compliance with Food Law - P,PF (C). packaged food shall be labeled as specified by LAW. Commercially processed and packaged chubs of meat wrapped in plastic wrap after being cut. Chubs of meat are day marked as required, but no label on the food product. Meat and cheeses are not placed at labeled areas. CDI- discussed with PIC Michael Mulcahy and will follow up with further directive after discussing with supervisor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. One small container of diced boiled eggs at salad bar not under temperature control. Eggs placed on salad bar during inspection. CDI- PIC Michael Mulcahy removed and had employee to place in blast chiller. See chart for temperatures.

7-201.11 Store toxic materials to avoid contamination. -P. Bottles of cleaner stored on shelving over clean; sanitized utensils at 3 comp sink in warewashing room. CDI- PIC corrected storage.

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. Containers of diced boiled eggs, diced turkey, and diced ham tightly covered and stacked during cooling process in walk in cooler. See chart for temperatures. CDI- method corrected; containers separated and vented.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverages (lid and straw) stored on tables at prep area in back at initial walk through of inspection. CDI- Beverages were removed prior to PIC removing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Quantity of lettuce at sandwich prep tabl;e 61 F. Lettuce was not being used at time. Consider bring smaller quantities of sandwich ingredients to prep surface. Place ingredients back into refrigeration when use is not imminent.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found portion of bologna chub not date marked. Found roast beef chub opened and not dated voluntarily discarded both. Found opened bucket of feta cheese not date marked. Opened today. Allowed to date mark.

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 Coeur de Lion brie cheese with 11/4 expiration on date mark label. CDI- 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: Found Saint Abray cheese with date marking expiration of 12/4. Cheese is on the facilities 15 day date marking list. All soft cheeses must be date marked a maximum of 7 days unless manufacturer specifies otherwise. Product pulled and re-labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squirt bottles at cook line unlabeled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Carton of raw shell eggs stored in bus tub co-mingled with ready to eat foods and over other ready to eat foods in the walk in cooler. CDI- Verbal correction as to approved storage. Discussed requirement with Mike Martling. Storage corrected.

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 (B)(1) The food shall have an internal temperature of 135F or greater. Pan of vegetable egg rolls removed from fryer with a final cook of 72F. PIC advised that the egg rolls were going to be hot held in the warmer cabinet until placed on buffet to be held using time as a method of control. CDI- Egg rolls were removed from warmer and cooking process completed, then returned to warmer.

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 . Salads being prepared during inspection were placed in tightly closed container in the walk in cooler and found to be at 51F after being in the walk in cooler for approximately one hour, only cooling six degrees. Salads in blast chiller indicated the same cooling temperature. CDI- temperature adjusted in the blast chiller and salads in walk in moved to the freezer.

3-501.13 Use approved thawing methods. 3-501.12 Potentially Hazardous Food (Time/Temperature Control for Safety Food), Slacking - C. Large container of peas marked for slacking being thawed in a standing container of water at the prep cooler. CDI- water removed from peas by employee and placed in walk in cooler. Internal temperature of 50F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use oil and seasoning at the cook line not labeled per rule. CDI- verbal correction to label.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service containers stored on the back table not in use, not protected during storage. Bulk boxed articles stored directly on the floor. CDI- verbal correction as to storage.

. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one hot hold cabinet holding breaded chicken at 129F and lower. Observed the hot hold cabinet next to it holding chicken wings on speed rack at 128F and lower. Breaded chicken was discarded and wings (out for less than 2 hours) were reheated to 179F and above in oven.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed numerous cheeses in specialty cheese case above 45F including St Andres, Gouda, Brie. All out of temperature cheeses were discarded. It was observed that the cheeses were stacked too high. The cheeses one layer below were all temping correctly. Staff agreed to monitor cooler and not to stack cheeses as high. Observed olive bar holding olives stuff with cheese, olives mixed with provolone and feta holding between 45F-50F. Staff is rotating out the products that do not contain vinegar. Return visit required.

3-501.17 Properly date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed feta labeled for longer than 7 days in the walkin cooler. Observed meatballs dated longer than 7 days. Observed garlic oil dated longer than 7 days. Relabeled with correct discard dates. Observed Boar's Head mozzarella undated in deli case. Provide documentation from Boar's head that they meet requirements to be exempt or date. Observed Brie, St Andres and other soft cheeses being held for greater than 7 days. Publix has standard shelf life for these products that must be amended for non-exempt cheeses such as Brie. Return visit required.

3-501.13 Use approved thawing methods. Observed facility thawing beef in standing water and chicken in running, hot water. Both were placed in cooler to continue thawing. If thawing in sink, use cool running water continuously.