|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
. 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. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
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. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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. |
|
33
|
0.50
|
Approved thawing methods used |
No |
No
|
No |
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. |