| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed deli employee actively engaged in food preparation to leave food preparation area to complete another task and reenter the Deli Food Preparation area without washing hands and donning new gloves.
**Observed deli employee cleaning deli slicer blade 'while running' with a wet rag. Inspector stopped process immediately when sighted and instructed deli employee to remove parts of deli slicer to clean them. Also, inspector let PIC Ms. Amy know about unsafe practice. |
Inspector discussed getting with deli staff to review Publix SOPs. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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(Inspection Time 12:15 pm)
**Observed 'in use' deli slicer #2 with 10:15 am cleaning time. |
Please insure that deli employees are utilizing 'Publix Deli Slicer' SOPs (Using dry erase marker to write slicer cleaning times on slicers). |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Observed hand sink inside the Produce department was not able to reach 100F using inspectors probe thermometer. (See pic)
**Observed leak behind 3 Compartment sink (with automatic wash basin) inside the Bakery. (see pic)
This issue is not allowing waste water to drain properly and leaving 'reddish organic matter' and encrusted old water underneath the sink. |
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Priority Foundation (PF) |
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