AFC ZENSHI @ PUBLIX # 1470

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. -P/Pf- EHS discussed Sushi Rice Logs for the day and asked the PIC how many batches of rice he had done. He stated that he did 2. When EHS looked at the log he only saw 1 recorded batch. PIC stated that the first batch that was recorded was already used up, and this was verified in the log book. The second batch that was still actively being used. -CDI- PIC was able to tell me the time it was made and he filled the information in. He also tested the pH and it was recorded at 3.83 (which is in the proper range). Ensure logs are properly and promptly filled out. EHS observed no other non-compliance within 4 other dates chosen to look at in the log.

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- Upon arrival, PIC stated that several of the foods that were in the low portion of the prep unit were cooling from rolls that he had made approximately 1-hour prior. EHS notes that these foods included salmon, tuna, RTE shrimp, and RTE Tempura shrimp. Foods ranged from 42-44. EHS took a second temperature of cooling foods 20 minutes later and notes that temperature had not changed. Foods were lidded. -CDI- PIC un-lidded the cooling items and moved to WIF, foods cooled by the end of the inspection. EHS notes ambient of cooler was 38F and food items that the PIC stated he was not using ranged from 39F-40F. Ensure proper cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 black sesame seeds unlabeled. Ensure all working food containers are properly labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sushi grab n go case at an ambient temperature of 38. Observed 3 different types of onigiri in cold holding in the grab n go case. Of the 3 different types of onigiri there were approximately 20 individually packaged onigiri. 5 of the 20 onigiri were above 41F. PIC stated that the onigiri were held in the case over night. EHS asked PIC if they record and log any of the temperatures of the food throughout the facility. PIC stated that he took a temperature of a couple of the onigiri this morning and they were in temperature at 41F or below, however this was not written down or recorded any where in the facility when asked by the EHS. -CDI- Onigiri above 41F was voluntarily discarded. EHS notes that the grab n go sushi case while holding a proper ambient temperatures has been out for cold holding on the foods for the last 2 inspections now. Ensure all TCS foods are maintained at 41F or less. 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 multiple sushi rolls present in the Display grab n go case above 41F. Sushi rolls included salmon, rainbow, tuna, and poke. Ambient temperature of the case was 36F. PIC stated that he cooled sushi in WIF prior to going out in the case. PIC stated that all rolls were made 3 hours prior or less. -CDI- PIC moved all out of temperature sushi rolls into the WIF to properly cool below 41F. Ensure all cold holding food is maintained at 41F or less. -REPEAT- 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 tuna, salmon in RI at temperatures above 41F. CDI. PIC indicated that he removed it for prepping. Food was relocated to WI cooler. PIC also advised to be using work in for cooling rather than RI 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed spicy tuna mix above tempura shrimp in reach in unit, masago on top of grilled shrimp in reach in, and spicy tuna back in same bin as opened cabbage and cucumbers. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed knives for sushi that was washed rinsed and dipped in sanitizer. Sanitizer in facility states atleast 1 minute contact time. CDI items rewashed. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf Observed sushi rice without 10 hour time stamp attached to bin. CDI time stamp added using documented time when rice was acidified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed three different packages of sushi temp between 43 and 50°. These packages were double or triple stacked. CDI discarded voluntarily. 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 .

8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf observed sushi riCE has already been made today yet pH not recorded in the long book. CDI recorded

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed Variance letter for the acidification of rice States Publix. Given the Publix no longer holds the permit new letter should be obtained from the variance committee addressed to AFC ZenShi. No points taken For more information on how to request a variance please visit: http://meck.co/FoodSafety