AFC ZENSHI @PUBLIX #1480

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for tracking employee training in the employee health and reporting agreement. CDI- EHS provided form for food handlers to sign and retain onsite. No point taken due to correct answers to employee health questions and educational resource on big 6 illnesses available. (-0) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife in lowboy cooler with blade wrapped in paper towel. CDI- Knife removed and brought to ware-washing. EHS advises against storing food contact surfaces on cloth or linen. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple sushi rolls above 41F in front most row of the bottom shelf of sushi grab and go unit (see temp chart). PIC stated that sushi had been placed into unit an hour prior to temperatures. Ambient air temped at 42F-43F in front row, 39F underneath shelves. PIC called for maintenance during inspection and facility to ensure to hold all sushi underneath shelving inside grab and go unit until repairs are completed. VR within 3 days. 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 .