AFC ZENSHI @ PUBLIX #1453

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 mixed sushi rolls in consumer grab and go case above 41F. Per PIC, items had been prepared this morning, less than 4 hours ago, and fully cooled down to 40F before placed at consumer grab and go case. -CDI- PIC placed items in WIF to cool back down and items observed at 40F. **REPEAT** -3- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of rainbow roll stored inside the grab and go case cold holding above 41F. PIC stated that this was prepared at 8:30AM this morning, cooled down inside the WIC, then brought out into this case when temperature was at 41F or below. Ambient air temp of grab and go case was at 38F. CDI: PIC moved sushi roll into the WIF to rapidly cool down and EHS observed temperature had dropped to below 41F. Roll was placed back into the grab and go case. Observed a pan of raw salmon cold holding above 41F inside the lowboy of the make table. PIC stated he recently had this out to build a poke bowl. CDI: Lid was left open to allow cold air flow to bring temps down to 41F or below. REPEAT VIOLATION *Note: Although a repeat violation, EHS not deducting full points today since improvement has been made since the previous inspection. If observed as a repeat violation during next routine inspection, EHS will deduct full points. 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 .

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 multiple unlabeled squeeze bottles of different sauces stored at the make line. Keep all working containers of food labeled for easy identification.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS food items stored in the grab and go sushi case (big wave poke bowls, spicy grilled salmon rolls, rainbow rolls) cold holding above 41F. PIC stated that he cooled these down inside the WIC with lids uncovered, took temps, and placed inside the grab and go case at 12:00PM. CDI: PIC moved above mentioned TCS food items into the WIF to rapidly cool back down to 41F. 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 .

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 soiled gaskets and handles at sliding doors underneath make table. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cream cheese and shrimp at 44F and 45F in sliding door lowboy unit. Per PIC, items had been in use. Observed ambient air of unit at 41F. -CDI- PIC placed items in freezer to cool back down. **REPEAT** -3- 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 .

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 squeeze bottles with no labels. -0-

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 buildup on bottom portion of prep table beneath rice cooker. Increased and more thorough cleaning frequency recommended. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety Observed PIC with inadequate knowledge of Employee Health Policy and what illnesses to report when questioned. CDI: showed PIC Employee Health Policy in binder that was available. Also gave Employee Health Poster and reviewed policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no vomiting/diarrheal procedures available. CDI: gave copy of procedures to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer in spray bottle < 150ppm. CDI: bottle dumped and refilled with proper concentration from 3-comp sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of California rolls and veggie rolls in front customer display case ranging from 45F - 49F. PIC stated that she put rolls in display case about 45 minutes ago. CDI: items removed and placed in walk-in freezer to rapidly cool.