PUBLIX #165 MEAT MARKET health score and inspection history

(A)(2) Maintain TCS food at 41 F or below./ The air temperature of the open refrigerated meat display case Circuit 33B reading 45F-50F with heavy condensation present on the case ceiling. Variety packaged RTE meat, chicken, fish, and deli sides measuring 42F-48F, which were stocked front-facing on all shelves were voluntarily discarded (the packages stocked in the case interior measured 41F< and were relocated to the WI cooler). Cease stocking TCS food in this refrigerated case until holding food at proper temperature (a broken fan in the case was identified and repair service was ordered).

JCDH 2.1 Provide a Certified Food Safety Manager, with card from JCDH, on the premises at all hours of operation when using on-site food safety training./ The store uses on-site training and the CFSMs on duty have not registered their certifications at the health department. Register all Certified Food Safety Managers with JCDH and maintain the appropriate card in a readily accessible location.

(C) Maintain ambient air thermometers to be accurate and in good repair./ The meat cutting room air temperature gauges, mounted on the wall at each of the three entrance doors, are broken or inaccurate (the cutting room air temperature measured minimum 60F with a min-registering thermometer).

(A)(2) Maintain TCS food at 41 F or below./ WI meat cooler air temperature reading 47F with a min-registering thermometer and 50F on the door-mounted guage; sizeable quantities of raw meat and poultry, variety deli meats, cheese spreads, packaged mac & cheese and mashed potatoes 44F-50F were voluntarily discarded. Cease storing TCS food in this cooler until holding food at proper temperature.