A98.5

PUBLIX #1474 DELI/HOTBAR/CHEESE

8315 MAGNOLIA ESTATES DR, Cornelius, NC 28031

Restaurant · NC permit/State ID 2060018163

Latest gradeA (98.5)

Last inspectedOct 21, 2026

Inspections on record33

On record sinceFeb 27, 2015

Score history

Feb 27, 2015Higher is betterOct 21, 2026

Inspections & violations

Oct 21, 2026 A 98.5 · 3 violations

Inspector comments: Olive Bar Exemption Letter - Krinos includes 5 TCS items TPHC for all hot items except for soup Establishment Parmesan Reggiano cheese wheel non-TCS letter present

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

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 · Proper date marking & disposition

Corrected during inspection

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 · Non-food contact surfaces clean

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.

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Jun 26, 2026 A 99.5 · 5 violations

Inspector comments: Olive Bar Exemption Letter - 1 item is TCS but is not currently sold at this store. Garlic is temperature controlled but exempt from Date Marking TPHC for all hot items except for soup Establishment Parmesan Reggiano cheese wheel non-TCS letter present Inspection completed with EHS-Intern, Ericka Jolley

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands then turn faucet off with no barrier. CDI - PIC educated on proper techniques and re-washed hand.

#28 · Toxic substances properly identified stored & used

Corrected during inspection

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed boxes of sanitizer being stored above single-use gloves in dry storage. CDI - PIC re-located sanitizers to be below all single-use items.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 prep top cold holding pre-portioned sliced deli meats with many being above 41F. Food handler stated they sliced the meats the morning of inspection around 8am then placed directly into the prep unit. CDI - PIC instructed food handler to re-locate affected deli meats to blast chiller to rapidly cool below 41F.

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with jewelry while engaging in food preparation.

#45 · Single-use & single-service articles: properly stored & used

4-903.11(A)(C) Store single-use and single-service articles 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 highly stacked single-use cups being stored outside of original protective packaging.

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Jan 8, 2026 A 99 · 2 violations

Inspector comments: Olive Bar Exemption Letter - 1 item is TCS but is not currently sold at this store. TPHC for all hot items except for soup Establishment Parmesan Reggiano cheese wheel non-TCS letter present

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cart blocking the hand sink next to the fryer. CDI- Item was moved to allow access.

#38 · Insects & rodents not present; no unauthorized animals

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap under a door leading outside. Door is located next to the cheese bar, cheese walk-in cooler, and entrance to the produce kitchen.

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Sep 11, 2025 A 98 · 4 violations

Inspector comments: Olive Bar Exemption Letter - Follow Guidance TPHC for all hot items except for soup Establishment is working to obtain a Parmesan Reggiano cheese wheel non-TCS letter.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open packages of frozen, raw fish filets stored above fries and cooked bacon in the walk-in freezer. CDI - Fish fillets were placed on the bottom shelf.

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy syrup build-up in the soda machine.

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 43-45 degrees fried chicken and pasta in the grab-n-go case. All other items were below 41 degrees. CDI - Items were voluntarily discarded.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

4-501.11 Maintain equipment in good repair. Observed a Quat dispenser for the 3-compartment sink in the “Traditional” deli not dispensing properly. Test strips were reading 0ppm. Manager in charge submitted a work order to have it repaired during inspection.

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Jun 5, 2025 A 98.5 · 1 violation

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P Observed hot water dish machine unable to reach proper sanitizing temperature. EHS plate thermometer read 147F-152F. PIC placed service order during inspection. EHS will return within 3 days to verify unit repaired and able to sanitizer equipment/utensils at proper temperature. VERIFICATION REQUIRED.

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Feb 18, 2025 A 98.5 · 1 violation

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey and roast beef holding above 41F in the sandwich cold wells. Observed buffalo chicken wrap holding above 41F in grab and go sandwich station. Observed roast beef holding above 41F in grab and go deli meat case. CDI- Wrap discarded, all other items cooled down in cooler. 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 .

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Oct 30, 2024 A 98 · 4 violations

#16 · Food-contact surfaces: cleaned & sanitized −1.5

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P Observed hot water dish machine unable to reach final rinse temp of 180F on gauge and 160F on thermometer. Highest temp obtained on thermometer was 146F. PIC placed work order during inspection. Facility will utilize 3-compartment sink until machine repaired to W/R/S. EHS will return within 3 days to verify unit functional and reaching proper sanitization temperatures. VERIFICATION REQUIRED.

#24 · Time as a Public Health Control; procedures & records

Corrected during inspection

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed chicken tenders being held using TPHC in warmer with no time stamps. PIC stated product prepared between 10am-10:30am. CDI: Education provided and PIC time stamped product.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 sushi cooling in customer self-service case. PIC stated product prepared between 8am-9am. CDI: Education provided and product moved to walk-in freezer for rapid cooling.

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed crab sticks thawing in sushi prep sink in ambient air. CDI: Education provided and product placed under cold running water.

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May 22, 2024 A 97 · 1 violation

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed brie cheese and blue cheese being held above 41F in customer self service specialty cheese case. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

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Dec 18, 2023 A 98.5 · 3 violations

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bin of raw chicken stored above RTE Krab in walk in cooler. CDI- PIC moved raw chicken to bottom shelf to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe deli meats and cheese sliced recently above 41F in prep top unit used for making sandwiches. CDI- PIC placed items in blast chiller to cool to 41F before placing back into prep top unit. 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 .

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

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 knife sharpening stone in bucket of water stored underneath shelving on the floor. CDI- PIC moved bucket to shelf 6 inches above the floor.

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Aug 2, 2023 A 99 · details not yet loaded