AFC ZENSHI @ PUBLIX #1442

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 Lettuce in the WIC at 48F Lettuce was date marked for yesterday. EHS asked the PIC when the lettuce was prepped, he stated today. EHS showed PIC the date mark and the PIC stated that he marked the wrong date. PIC stated it was prepped around 9:00 AM today. EHS took a second temperature of the lettuce about 15 minutes later and it was 44F. EHS coached PIC to ensure that all proper date marking is performed and discussed best date marking practices. -CDI- PIC correctly date labeled the lettuce. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed no label on squeeze bottle containing an oil-like liquid. Label all bottles with the common name of the substance inside.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on a rolling cart with single service items and food for the establishment. CDI- PIC relocated the medication to an approved location.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on a rolling cart with single service and food items for the facility. EHS advised PIC to relocated items to an approved location.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee use gloved hands to open lowboys and return to handling RTE foods afterwards, without washing hands. CDI- PIC washes hands and dons new gloves. EHS suggests laying out needed ingredients for prep ahead of time so lowboy handles do not need to be touched once sushi roll prep begins. (-2)

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 white rice on TPHC without date mark. CDI- PIC dates in accordance with variance parameters for extended TPHC. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce which manufacturer label states should be refrigerated after opening at room temperature on prep table. CDI- EHS explains that shrimp sauce, once opened, is a TCS food required time or temperature control for safety. PIC voluntarily disposes of shrimp sauce and refills with stock from WIC. Will be held in lowboy going forward. (-1.5)

3-302.15 Wash fruits and vegetables prior to use. Observed avocado's in front lowboy stated by PIC to be washed, with stickers still remaining. EHS advises PIC that produce which has been properly washed should no longer have sticker labels. (-0)