PUBLIX #1481 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes and cut spinach in sandwich station cold holding at 45F and 47F. All other TCS foods were 41F or less. Observed various sliced deli meats at boar's head display with temperatures of 45F or greater. Ambient air temperature of both units were 41F or less. CDI - All deli meats in boar's head display were taken to blast chiller to rapidly cool to 41F or less. All meats had been in display for less than 2 hours. Sliced tomatoes and cut spinach at sandwich station were placed on TPHC and will be discarded at end of lunch service. PIC has been advised to conduct frequent temperature checks of TCS foods to ensure cold holding temperatures of 41F or less and to ensure all equipment is in working order. PIC has also been advised to ensure TCS foods have cooled to 41F or less prior to placing in sandwich station or other display units. -1.5 points- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of frozen chicken nuggets stored on floor in walk in freezer. -0 points-

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

4-502.11(A) Maintain utensils in good repair. Observed torn gasket on lower drawer of sandwich station. Replace gasket. Observed one light not working under hood system at fryer station. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food splash, debris, and residues on non-food contact surfaces of turbo chef, blast chiller, on the online orders deli case, and in gaskets of sandwich station. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash and residues on flooring under sandwich station and under fryers. Recommend higher frequency and more thorough cleaning. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, shredded lettuce, cheese, and deli turkey cold holding at temperatures between 44F - 46F at sandwich station. External thermometer of sandwich station read 41.5F. PIC stated that items were placed in sandwich station approximately 2 hours prior to inspection to handle lunch rush. CDI - PIC placed TCS foods in blast chiller and took equipment out of service. Establishment has second sandwich station with all foods cold holding at 41F or less. PIC has been advised to service equipment and to conduct frequent temperature checks if TCS foods and holding equipment throughout the day. -REPEAT- -1.5 points- 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 .

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 build up of debris and grime under cooking equipment, shelving, and in high traffic areas. Recommend higher frequency and more thorough cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bus tubs used to store TCS foods on drying rack with date sticker still attached and making contact with inner food contact surfaces. CDI - PIC was advised to remove stickers and to wash, rinse, and sanitize bus tubs. -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: 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 ham in low boy reach in holding at 48F. PIC stated that ham had been in reach in since day prior. All other TCS foods were 41F or less. CDI - PIC discarded ham. -0 points- 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 food splash, residues, and debris on gaskets of deli case and on non-food contact surfaces of cooking areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 TCS items held on TPHC with incorrect time labeled on white board used to indicate 4 hour time limit. CDI- PIC was aware of time food was placed at location noted in TPHC procedures and had white board updated. PIC was aware of daily SOPs for food held on TPHC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulation in gaskets of hot box near 3-comp, food debris accumulation in gaskets of cold drawers under flip top adjacent to prep sink, heavy food debris accumulation on bottom shelf of prep table next to fryers, and heavy food and residue accumulation on top of equipment under hood system. *REPEAT*

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed half drunken water bottle without a straw stored on shelf above prep table with salads prepped on it. PIC had bottle thrown away.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for holding hot bar items on TPHC. Establishment has converted all training materials and SOPs to digital platform. TPHC procedures could not be found on electronic tablet. Establishment uses TPHC for all hot bar items and discards items after 4 hours. CDI - Written TPHC procedures were created with PIC during inspection. TPHC procedures were given to PIC. -0 points- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 unlabeled shaker containers and food containers in establishment. -0 points-

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 heavy food splash and residues on non-food contact surfaces of fryers, along shelving throughout facility, and in gaskets of cold holding equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

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 plastic container of honeydew melon labeled as apples with a discard date of 10/8. CDI - PIC discarded item. -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 .

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 chicken wings, potatoes, and mixed fried chicken items being held on TPHC at hot bar and hot hold display exceeding 4 hour discard time. Items were marked with discard time. CDI - PIC discarded items. -1.5 points-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of glass cleaner stored with single use food containers. Observed bottle of sanitizer stored with open bag of tortillas and flat breads. CDI - Cleaners were moved to designated chemical storage area. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of pickles stored on floor in walk in cooler. CDI - PIC moved bucket to nearby shelving. -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with prepared food while wearing a bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with prepared food without wearing a hair restraint. -0.5 points-

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 a drink placed on prep counter top during inspection, PIC stated this was a maintenance workers drink. CDI- drink removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheeses holding above 41F in drawers unit. PIC stated this unit had just been serviced and fixed this morning, PIC believes employee placed back into cold holding unit before letting unit cool down to proper temp. Observed chicken tenders and chicken wings holding above 41F at grab/go area. All other products at proper temp in this case, PIC believes that products may of been pulled from blast chiller prematurely, wasn’t allowed to fully cool. CDI- all products brought to blast chiller to cool before placing back into holding areas. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed products thawing in running water at prep sink, cold running water coming from tap is around 80F, too hot for thawing (must be 70F or below). EHS suggests to be aware of higher ground water temps during summer months, avoid using water to thaw during this time, use refrigeration for more slack thawing. CDI- products finished thawing in cooler.

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 gasket on blast chiller with black buildup, in need of cleaning.

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 low grout in the back kitchen area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken tenders in hot holding unit at 130F. CDI - Chicken tenders were reheated. PIC stated hot box was not warmed up enough before chicken was placed in hot box. 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 .

3-501.15 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 Swiss at 46F, cheddar at 44, and provolone at 44F in drawer cooler. PIC stated the cheese was cut this morning put in the blast chiller and then moved to the drawer cooler. Temperature was not taken before moving cheese to cooler. CDI - Cheeses were moved back to the blast chiller. 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 .

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 cheeses cooling in bottom portion of sandwich make table. Product prepared between 8am-9am. CDI: Education provided, PIC moved product to blast chiller for rapid cooling(37F-40F).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large metal bowls stored as clean soiled with food waste. CDI: PIC sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various sliced cheeses and sliced deli meats being held above 41F in bottom portion of sandwich make table. Products prepared yesterday, 02/13/22. Thermometer on unit reading 37F, EHS internal thermometer reading 42F. PIC contacted service repair company during inspection. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, tomatoes, sliced cheeses, and deli meats being held above 41F in left side of sandwich station unit. Lettuce and tomato placed out @6am-7am. Cheeses and meats sliced yesterday 10/18/21. Ambient temp of unit 42F. CDI: Education provided and PIC voluntarily discarded product. Observed various BH meats and cheeses being held above 41F in BH display case. Product with various prep dates. Product overstacked. Ambient temp of unit 26F. CDI: Education provided and PIC voluntarily discarded product.

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 no time stamps for foods in hot case. Food employee stated foods placed out @10am, but did not label time sheet. CDI: Food employee labeled with time stamps.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken in the WI cold holding at temperatures above 41F. CDI. PIC removed and voluntarily discarded. ****All other food was in right temperature holdings.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs in the hot holding food stored with handles touching the food. CDI. PIC removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed to be rewashed.

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 lettuce cooling in the WI cooler in a tightly covered deep dish. CDI. PIC removed the cover.

35 3-602.11 Food Labels - PF Observed large bin of frying powder without a label. CDI-Bin was labeled.

42 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed black containers wet stacked in the dish storage area.

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 chicken tenders and sides from the deli in the walk in cooler in tightly fitted clam shell containers. Suggests venting containers to allow for more rapid cooling or use blast chiller. CDI- PIC vented containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cooked salmon in display case at 60F. Staff stated salmon had been cooked no more than 2 hours ago. Corrected during the inspection (CDI)- Salmon was placed in blast chiller to cool to proper temperature. -1.5pts-

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 employee turn of water with bare hands. CDI - Instructed to rewash hands and proper procedure followed.

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 sandwiches and wraps for togo order in plastic container in walk in cooler at 47 and 45 degrees. CDI - placed in blast chiller and cooled to 38 degrees

4-501.11 Maintain equipment in good repair. Observed residue collecting on interior of ice machine.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Random employee unsure of when to report, what to report as far as symptom, exposures, and diagnoses. Follow up in 10 days.

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 expiration times on hot food exceeding 4 hours. CDI- food remarked with earlier times, as foods were in proper temperatures.

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 prepared sandwiches and sliced deli meats tightly wrapped in walk-in cooler. Found rotisserie chicken placed in blast chiller hot, raising temperature of food. Found fresh sliced swiss cheese placed directly into cold drawer after slicing. Cheese was 49 F. CDI- cheese moved to walk-in cooler to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Saw one fly in deli area.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Found soiled grease hose stored with and over cleaned utensils / equipment.

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 employees washing hands for 6 seconds or less. CDI hands rewashed. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black plastic containers that had stickers ands sticker debris on the bottom and were stacked with other containers. CDI items moved for cleaning.

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 publix brand genoa and hard salami that was not dated but had keep refrigerated on original containers. CDI dates added. If facility does not want to date items they must provide information showing food is safe to be held for longer than 7 days.

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 chicken salad that was cooling in blast chiller next to hot food that started the cooling process. Hot food increase temperature of chicken salad. CDI items relocated. Suggest letting food cool down before placing in chiller immediately.

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 employee recontaminate hands after washing. CDI- discussion and re-wash of hands.

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 turkey chub in deli case with no date mark label. Found portion of chicken chub in deli case with no date label. CDI- voluntary disposal.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned pans stored on and under significantly soiled shelves. Observed soiled grease hose stored adjacent to cleaned equipment (metal stirrers).

4-501.11 Maintain equipment in good repair. Observed one cold drawer not closing properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed storage shelves for cleaned utensils and equipment significantly soiled. Observed non-food contact section of ice chute at soda machine beginning to accumulate build-up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy film left on black plastic food containers and serving utensils. CDI by removal to store on the dirty drainboard to be re-washed, rinsed and sanitized. 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 an opened chub of turkey stored inside the deli case with no date label. CDI by voluntary disposal. Discussed date marking system. Facility uses day stickers and pulls the 6th night. Explained that if for any reason the product is not pulled on the 6th night, the product could be mistaken for a product that was opened that day. Inquired about a second check system or possibly using dates to avoid a product being stored beyond 7 day hold time at 41F.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a covered container of chicken salad cooling in the walk in cooler at 53F, still measuring the same temperature 50 minutes later. CDI by moving onto a sheet an to cool inside the blast chiller. Product was rechecked 10-15 minutes later at 43F.

4-501.11 Maintain equipment in good repair. Observed a leak inside the sub station prep cooler with a container used to catch water.

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 build up on the wall near the broom storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a utensil stored as clean with minor food debris on it after W/R/S. CDI: Utensil sent to be rewashed.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed fried chicken breasts temping between 130F and 151F after being removed from fryer. CDI: All chicken breasts were placed back into grease and refried to 185-191F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three soups (Chili, chicken noodle and turkey sausage) temping between 96F and 128F in hot holding wells. CDI: All soups were voluntarily discarded and a call was made for repair on the machine. Verification Required within 10 days to ensure repair of the unit to maintain soups at 135F and above.

4-501.11 Maintain equipment in good repair. Observed hot holding unit for soups not maintaining temperatures above 135F for hot holding. PIC stated that all soups went into the unit properly reheated prior to being placed onto the unit.

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 container of feta cheese dated as opened 11/4 and discard date listed as 12/3 (30 day shelf life). Feta cheese is not exempt from date marking requirements. PIC checked the memos from the corporate office and discovered that the hold time had been changed recently from 30 days to 7 days. CDI - cheese voluntarily discarded. Discussed receiving feta in smaller batches and/or freezing some amount to extend the shelf life.

2-301.14 Wash hands after activities that contaminate them.-P 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 an employee handling boxes of raw chicken and attempt to continue setting up and handling take out boxes for cooked chicken products without changing gloves or washing hands. Observed the same employee also touch face and adjust eye glasses and attempt to continue handling food inside the hot box. CDI by redirecting the employee to wash hands and change gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor greasy film on the handle of one utensil. Observed a small amount of food debris left on a plastic food container. Both items were stored as clean on the air drying shelving and were removed to be properly washed, rinsed and sanitized.

l3-501.18 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 one container of pasta salad stored inside the cold holding display case without a date label. According to the market manager, these products are stored for up to 3 days. Observed a container of feta cheese dated with a 30 day hold time. PIC showed 30 day hold time approval from corporate. PIC to provide additional information on the moisture content or other product assessment allowing for 7 day 41F date labeling exemption. CDI - voluntary disposal while onsite. According to coporate QA rep, this policy has been update to clearly state 30 days in sealed container.

4-501.11 Maintain equipment in good repair. Replace 2 torn gaskets on the deli line cold holding drawers. Observed the blast chiller not functioning properly while onsite and maintaining an internal air temperature of 44F.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed 2 handsinks missing waste bins. An employee and the PIC provided waste bins while onsite.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed single service articles stored where splash and contamination can occur.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed product in the hot holding equipment not at the best temperature. Product closer to the heating element was over 135F, but the product in the middle on the very top was only at 126F. CDI - turned the heat up on the equipment and advised to stir often.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed 5 gallon bucket of pickles on the floor in the walkin cooler. CDI - placed bucket on the rack off of the floor.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed purse on the prep table. CDI - relocated purse to a proper storage area.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old containers stored directly on floor of kitchen area. (move off floor to facilitate cleaning)

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P; Properly cold hold, Observed cut tomatoes stored on cold holding unit measuring 50 degrees F. CDI tomatoes discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed employee actively washing utensils at 3 compartment sink and quat sanitizer measuring slightly below 50ppm. CDI-sanitizer compartment emptied and refilled with correct concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned and sanitized pans wet-nested.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front hand sink blocked by three rolling racks. CDI-racks moved.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed packaged rotisserie and fried chicken (for customer grab and go) stored in hot hold unit below 135F. Items out of temperature were displayed in unit close to the edge and away from heat lamps which may have contributed to product not maintaining temperature. CDI-all product out of temperature was chosen to be voluntarily discarded by PIC. Unit temperature turned up by PIC and will be monitored to ensure unit is working properly.

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 several open chubs of deli meats without any date labels/stickers. PIC voluntarily discarded product without any dates.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of all-purpose cleaner stored on top of two door cooler beside several bags of tortillas. CDI-bottle moved to proper location.