|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed 50 degree Greek Feta Salad and Blue Cheese Stuffed Olives in the olive bar. Publix new Krinos Olive Bar exemption letter states that these items are TCS. CDI - Items were voluntarily discarded. |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed Greek Feta Salad and Blue Cheese Stuffed Olives kept past 7 days. Planogram from Krinos states a 10 day shelf life. NCDHHS states that these items must be held according to time and temperature controls as explained in the NC Food Code. The TCS items are: Greek Feta Salad, Blue Cheese Stuffed Olives, Provolini Antipasti, Pepper Delights, and Pitted Castelvetrano Olives. CDI - Items were voluntarily discarded. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed chicken residue on the shelves of the chicken walk-in cooler. |