PUBLIX #1480 DELI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a tray of sliced tomatoes to be overfilled at the front counter sandwich opentop refrigerator with the top layers of tomatoes to be at temperatures of 44-46F. PIC stated that they had only just filled the sandwich opentop up within the last hour. - Observed 3 chefs salads available in the grab and go case to be at a temperature of 45-47F. Unit had just finished its defrost cycle and PIC stated that he takes temperatures when as a part of his opening routine and the salads were in temperature at 6:45am. REPEAT. CDI - All items moved to the blast chiller to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed 3 seasoning shakers of at the back kitchen area opentop refrigerator to not be labeled as to their contents.

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 cleaned serving spoons and tongs to be stored hanging above the 3 compartment sink and directly in front of the sanitizer dispenser controls, resulting in staff touching/contaminating the food contact surfaces when going to use the sanitizer dispenser. CDI - All utensils moved out of the front of the sanitizer dispenser so they cannot be contaminated.

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hard salami and havarti cheese at 47F on left side of deli display case. PIC explains that items had been recently sliced. EHS advises cooling meat and cheese in blast chiller before returning to cold drawers; due to frequent opening, display case is not optimal for rapid cooling of TCS foods. CDI- PIC rapidly cools both items and returns to display case. (-3)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple meats and cheeses above 41F in right hand side deli case on the shelves and shredded lettuce above 41F in left side sub makeline and in back of kitchen sub makeline (see temp chart). Left side sub makeline was repairs done prior to inspection today for an handle of lowboy unit leading to temperature increase, back of kitchen unit had prep top shield open during inspection. Ambient air was 43F on shelves and 41F on bottom most shelf, PIC placed work order during inspection. CDI-PIC moved items to WIC to rapidly cool and is to continue to hold keep shelves on deli case empty unit repairs are completed and all parts of unit are 41F or below. VR within 3 days. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 multiple containers of sliced deli meats in sub makeline cold drawers that were cooling in cold drawers. PIC stated that cold meats are to be prepped in small batches at a time and cool in blast chiller prior to being placed into cold drawers. CDI-PIC placed containers in blast chiller to finish cooling. Ensure all cooling cold meats are 41F or below prior to being moved to cold holding equipment as well as leading enough space in blast chiller to allow for air flow and fastest cooling rate. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available in dispenser next to three compartment sink. CDI - PIC supplied paper towels and stocked dispenser. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bags of soups that were reheated and placed in hot holding unit for storage. Bagged soups was observed at 110F. CDI - PIC voluntarily discarded bagged soups. (0) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meats and cheeses held in deli case above 41F (see temp chart). EHS observed internal temperature of unopened packaged bologna that was in unit over night at 44F. Ambient temperature of bottom shelf in display case was observed at 40F. EHS advised PIC to temp all meats and cheeses and if observed above 41F to voluntarily discarded. If items were held in unit over night they were discarded. PIC placed work order for display case during inspection. 3-Day VR required. REPEAT. (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 multiple items held on time at the hot bar held beyond 4 hours during inspection. Food employee stated she just arrived on shift and was working to discard items last there discard time. CDI - Food beyond 4 hours was voluntarily discarded (1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous chubs of meat and blocks of cheese above 41F. PIC stated the items were from preparation in the morning and placed back in the cooler for cold holding. All items found out of temp in the deli case were being held on top shelving of reach in cooler. Shredded lettuce was also found in the make tables above 41F. These items were also prepped this morning and placed in the make table for cold holding. CDI- Items were placed in WIC to cool quickly before being placed back in cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed flour for fried chicken unlabeled. CDI-PIC labeled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous sheet pans and a couple pans being wet nested in dish area.

4-501.11 Maintain equipment in good repair. Observed hot water faucet broken on the veggie wash sink. Manager already has a work order in for it. They are waiting on a part for the sink. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily stained cutting boards with groves.

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 lid holders in need of cleaning near the drink machine.

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 hood in need of cleaning.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee use dry paper towel to wipe down deli slicer and about to proceed to keep using slicer. CDI- PIC intervened and told employee to W/R/S the slicer before next use. 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 turkey and ham in boars head display case at 43F 30 minutes after being put out to display. Upon further inquiry, after meats and cheeses were prepped and packaged they were not cooled to 41F and below before being placed into display for cold holding. CDI- PIC put meats and cheeses into blast chiller to get down to 41F and below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two secondary containers of seasoning without labels. CDI- PIC put labels on containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a small crawling insect and few flying insects in food prep area during inspection. Contact pest control.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer wipe containers stored on food prep surface while actively prepping food. CDI- PIC moved sanitizer wipe containers to office.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use paper to go containers stored upright on bottom shelf of food prep table. CDI- PIC inverted containers to prevent contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed bottom shelf of food prep table covered in protective plastic that was peeling up from the equipment surface and trapping debris. Remove plastic covering from shelf.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed all sheet pans in deli department heavily encrusted in grease deposits. Replace or clean thoroughly to remove grease deposits. 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 bottom of reach in cooler and gaskets in front of deli department in need of cleaning. Turbo chef and Alto Shaam in need of cleaning on outside of equipment and the table holding Alto Shaam is in need of deep cleaning due to buildup of grease. Wheels on prep tables also in need of cleaning due to grease buildup.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink without paper towels outside of doorway into prep room. CDI - PIC replaced paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken tenders in WIC at 51 F. Observed cheeses and meats in deli case above 41 F. See temp chart. Other meats and cheeses were 41 F or below. Ambient air in cooler temped at 39 F. REPEAT. CDI - PIC discarded items above 41 F. 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 bologna, American cheese, corned beef, and spiced ham in deli case with no date mark. CDI - PIC added date marks. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed open jars of marinara dated 12/12 - 12/26 in low reach in unit below prep top. CDI - PIC corrected date marks. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use trays stored on racks in prep room without protective packaging.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and roast beef inside of the deli case above temperature threshold. CDI- Both items were moved to walk in cooler to be brought down below temperature threshold. Observed spiced ham and roast beef in boar’s head display also above temperature threshold. Foods were pulled and placed inside of blast chiller. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Deli case holding a temperature of 44F. Double check with corporate to figure out for defrost times and possibly scheduling for less busy times if that is the problem. Troubleshoot as needed.

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 Broccoli and cheddar soup hot holding at 128.7F. CDI - Product was removed and reheated to 167.3 before being placed back on soup bar. - 1.5-

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 several small ham and turkey chubs in display case without date marks. PIC added date marks to chubs that were used today. 2 small chubs were voluntarily discarded due to PIC not knowing when they were last used. REPEAT -3 points

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety Observed deli manager's card listing the big 5 foodborne illnesses and associated symptoms that did not include Salmonella non-typhoidal. CDI - EHS provided PIC with paper copy of the updated employee health reporting agreement and gave education on the new requirements of the 2017 Food Code. -0 points

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 American cheese in the display case holding at 43F and did not change in temperature in 40 minutes. PIC stated cheese was used within the last 4 hours and was cooling down in the display case. CDI - PIC placed cheese is WIC to cool to 41F or below. EHS recommends cooling all foods in blash chiller or WIC to cool down quickly. -0 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed maple turkey, tavern ham and chicken breast chub without date marks in display case. Observed small chub of turkey without date. Observed cut honeydew and mozzarella balls in WIC without date. PIC stated the maple turkey was last used for sandwich prep yesterday and the other large chubs used today. PIC added date to large chubs and discarded small chub of turkey. PIC discarded honeydew and mozzarella balls. REPEAT -1.5 points No points escalated today due to 1 item not dated and no knowledge of when it was last used. Other items were used today according to PIC. *POINTS WILL BE ESCALATED IN THE NEXT INSPECTION*

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed commercially packaged spaghetti and commercially packaged meatballs thawing in still water. CDI - PIC removed items from still water and placed in area to be prepped as a meal kit. REPEAT -1 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -C Observed several prep dishes stored clean and wet nested. CDI - PIC separated and placed dishes at 3-comp to be W/R/S. -0 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed a small chub of chicken and roast beef inside deli display case without a date. CDI: items voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed deli wrapped ham at 52F inside cooler drawer at substation. Ham was in the process of cooling but was placed inside drawer prior to cooling back down to 41F. CDI: deli meat was moved back to the walk-in to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed packages of meatballs thawing in standing warm water at prep sink. CDI: meatballs were removed from packaging, placed inside food container, and stored inside cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Several flies present in Deli area. PIC will work with Pest control to help reduce the number of flies in 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. Clean floors in corners and under equipment in Deli area near fryers and ovens.

3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw chicken stored above raw salmon in walk in cooler. CDI - products rearranged to have raw chicken below raw salmon.

2-301.14 When to Wash - P- Observed an employee leave the sandwich prep top, to retrieve foods from the blast chiller, and returning back to RTE food prep without a change in gloves and hand wash. CDI- Violation was discussed with the PIC. PIC had employee discard gloves and wash hands. EHS observed proper hand washing after instruction was provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed bread rack, with RTE bread, in storage of deli department uncovered. Rack was located in path of wic, prep tables, and 3 comp sink. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee with gloved hands prep RTE foods, use handles, and not discard gloves before returning back to food prep. CDI- PIC had employee properly discard gloves and wash hands. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw bacon stored above RTE salads and sandwiches in the WIC. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Two random employees were unsure of reportable illnesses and symptoms. Ensure all food workers are knowledgeable with the Employee Health Policy. CDI- conversation with employees and management., went over symptoms, illnesses, and exposure.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. build-up on drink dispenser nozzles at self-serve soda machine. TCS foods holding above 41F in three prep coolers

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -TCS foods holding above 41F in three prep coolers. CDI- items moved to blast chiller for rapid chill. Refer to temperature chart. Turkey had been sliced today. Lettuce and tomatoes opened today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods holding above 41F in deli case holding deli meats and cheeses. See temp chart. The items on the bottom of the case measured 38F-40F but the items on the shelves above that measured 44F-49F. PIC investigated and discovered that a fan or fans were not running in that case, impacting the left two of the four cases. For items measuring above 41F the PIC checked with all employees and determined which items had been out of temperature for at least two hours. Those were voluntarily discarded. Items which had measured in temperature for all but the last two hours were moved to the blast chiller to rapidly rechill. Repair person was on the way and case is not in use until repair is complete.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal bowls wet nested.

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 a few areas in kitchen where grout has worn away between the floor tiles. PIC stated that work order has already been placed.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed broken light shield in deli case on far left from employee side.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several sliced deli meats in top drawer of sub station were holding at above 41F. These items were in the front of the top drawer. Items toward the back were 41F or below. CDI - PIC voluntarily discarded deli meats which measured above 41F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shredded lettuce at sub station measuring 43F, a wrap and Caesar pasta in grab n go each measuring 43F. VR - verification required. PIC suspects cold case needs adjustment. Will return next week to ensure compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed colby jack cheese, jerk turkey, tomatoes, and spinach holding 42-45F. No corrective action taken due to state's memo, points may be deducted next inspection for any items over 41F. CDI - informed PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spice containers at sandwich station without identifying labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls, plastic pans, and crock pot wet stacked in clean area.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed deli employee washing slicer with soapy water, rinsing with plain water, then spraying all purpose cleaner labeled as being from 'grocery' onto slicer for the sanitizing step. When questioned, she said that grocery department told her it was Q-San. CDI - Product was tested and measured 0 ppm quat. PIC intervened and had slicer rewashed, rinsed, then properly sanitized with quat sanitizer measuring 200 ppm.

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 five individual tubs of macaroni and cheese in grab and go section without ingredient labeling or allergen information. CDI - PIC discovered that tubs had been labeled improperly at scale. Proper and complete labels were found in the back and were applied to product during inspection before it was put back out for retail sale. Also noticed that place of business was missing from all packaged goods, although name of business was present. . PIC will look into that issue and find out what Publix policy is on listing location.

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 some grout missing/worn down in areas of heavy use.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Employee observed washing bowl, rinsing bowl, and then only dipping into the sanitizer. CDI- PIC at deli corrected employee and had bowl submerged for required time.

4-501.11 Maintain equipment in good repair. Some torn gaskets in prep cooler and sandwich cooler units. Replace gaskets. (0pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Spray bottle of Quat sanitizer testing at 0ppm. Deli manager advised that bottles are being used to spray sanitizer on slicers. CDI- Bottle was emptied and refilled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Shaker containers in use at salad station not labeled. All other items labeled as required. Label shakers. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Two drawers with dried debris in them. Cleaning is needed. (0pts)

3-201.11 Compliance with Food Law - P,PF. Partially cut chub of deli ham and deli cheddar with no labeling as to product name, vendor, ingredients. No label tabs where the items are stored in deli case either. Both only with day marking tag. CDI- Deli PIC Alex removed both and provided labels. Ensure intact vendor label and/ or adhere to facility policy to have label tabs in place for identification. (0pts). Will follow up with further directive.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Water cloudy/ film and food residue in use rinse compartment at 3 comp sink. CDI- PIC's Jenn and Alex had compartment emptied, cleaned, and refilled.

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 in deli case are marked with end time only. Deil PIC was able to provide all written procedures for preparation, storage, and discard. Later deli manager arrived and provided additional manual to advised of facility training for brand to advise of only marking with ending times for foods. CDI- discussed with PIC/ management and advised they will discuss with their QA personnel, will follow up with further directive from MCHD as to updates/ exceptions/ corrections. Advised of options in regards to temporary compliance. Will follow up as directive provided; by next inspection. (0pts)

3-201.11 Use food from approved sources only. -P One bulk in use chub of deli ham and one bulk in use chub of Swiss cheese with no manufacturer labeling on it, and the no labeling at shelf as facility procedure indicates for ham. Swiss cheese was placed at shelving indicated for American cheese. All other items placed correctly. CDI- PIC Ryan had corrected. (0pts). Ensure compliance with labeling and or procedures as required. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Employee using buckets of soapy water to clean in place table top slicers observed pouring used water into in use rinse compartment rinse water. CDI- PIC Jenn emptied compartments, had cleaned and refilled.

Ambient air thermometer in front service deli cases are damaged and not operational. PIC Ryan and Jenn advised that they will have both replaced, will put in request to have replaced/ repaired. Return visit by 2/9/17 for replacement/ repair. 4-203.12 Ambient air and water thermometers shall be accurate.-Pf

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Mold like build up on all but two soda dispenser nozzles, including water dispenser, at self service beverage station. Cleaning is needed. PIC Baxter Williams and deli manager were advised of required cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris in drawer behind hot hold line and in one dispenser container. Cleaning is needed.

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 . Raw chicken marinated and cooling in walk in cooler in 5 gallon like clear container stacked in large amount and tightly covered during the cooling process. CDI- Container vented open temporarily, deli manager Ryan also was advised to separate large amounts for rapid cooling. (0.5pts)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Two containers of salt at sandwich prep coolers not labeled per rule. Provide labels for both. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Four metal pans stacked together while wet during the drying process. Allow utensils to air dry completely prior to nesting them together. (0.5pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Prep table was not in use at time, single service containers were on prep table with deli papers in them. No one was working at the table; no food at table also. CDI- phone was removed when returning to advise manager of phone. Ensure that employees utilize approved storage areas. (0pts)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed scored small white cutting boards stored on dish shelf. General Comment: Observed quat sanitizer coming out of dispenser at borderline concentration (200ppm). Chemical company will be notified to adjust concentration. Remove/Cover all pans stored on back shelf that are not being used. Observed collecting debris.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink closet to 3-comp sink. CDI - by providing during inspection.

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 rotisserie chicken out in hot box with incorrect discard time on package. CDI - corrected to proper discard time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sheet trays wet stacked on drainboard of 3-comp sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in dispenser at front deli prep area. CDI - paper towels brought over to department.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. All seasoning shakers on front deli make station not labeled. - (Labeled on site).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some scored cutting boards observed stored on dish shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various types of cheeses in sub station pull out cooler > 45F (see temp chart). CDI - all cheeses removed and placed in blast chiller to cool. General Comment: Investigated complaint # 58404 regarding medical referral. See complaint details for more information.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several deli meats in a sub station pull out cooler that were above 45F (see chart). CDI- meats were placed into the blast chiller for recooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one container of feta cheese without a datemark that was opened today. PIC stated the cheese takes approximately 5 days to use. CDI- datemark added to container.

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 collard greens, green beans, carrots, mojo pork, and rice with a discard time of 1:00pm still in the hot case at 1:45. CDI- foods were discarded.

4-501.11 Maintain equipment in good repair. Observed 2 torn gaskets on the pull out sub station coolers.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Cold hold foods at 45F or below. Observed shicaccia breads stored in the bakery at room temperature. PIC stated the breadsx are held for 12-15 hours before being discarded. CDI- Health Department is working in conjunction with Publix to address this issue.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsinks in customer and employee restrooms unable to reach 100F. VR required in 10 days.

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

GENERAL COMMENT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed breads stored at room temperature in the bakery which contained potentially hazardous ingredients. These breads included the flatbreads and shicaccia breads that had cheese/meat/tomato or cooked vegetables on them. CDI- this issue is currently being addressed at the state level.