AFC ZENSHI @ PUBLIX # 2017

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed bag of ground raw tuna stored directly on top of avocados in reach in compartment of make unit. CDI - PIC intervened and moved raw tuna to proper storage. No contamination observed. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 EHS observed numerous prepared rolls in display case above 41F (see temp chart). PIC stated these items should have been cooled down prior to storage. PIC stated these items were prepared an hour prior to inspection and food employee must have placed items into cooler without cooling them down. EHS observed front row of sushi rolls below 41F. PIC stated those rolls were prepared earlier in the day and cooled in WIF. CDI - PIC intervened and instructed food employee to remove all rolls to WIF to quickly cool. EHS verified adequate cooling rates prior to end of inspection. REPEAT. (0.5) 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drink stored (with lid) stored in reach in of make unit with other foods for service. EHS observed employee phone stored under make unit next to seasonings. EHS advised to designate an area for employee belongings. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chef special roll and onigiri in display cooler above 41F. PIC stated items had been prepared earlier and within 4 hours. PIC stated items had been placed in freezer to quickly cool to 41F prior to moving to display case. PIC stated temperatures are sometimes checked throughout the day. EHS advised that this should be a mandatory daily task to ensure long term compliance. CDI - PIC moved items to freezer to quickly cool items. EHS verified temperatures of rolls at 41F prior to end of inspection. *** EHS will de-escalate points due to improvement. Previous inspection all sushi rolls in display case were above 41F, this inspection only two types of rolls were observed above 41F. REPEAT. (1.5) 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 .

3-501.15 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 EHS observed container of baby shrimp cooling in make unit. EHS observed inadequate cooling rates during inspection. PIC stated procedure is to place items cooling in freezer to ensure parameters are met. EHS observed baby shrimp being placed into container during inspection with tight fitting lid. EHS verified temperature almost an hour later and observed inadequate cooling rates. CDI - PIC removed lid and moved item to freezer to quickly cool. (0) 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed all sushi rolls in open air deli case held above 41F. EHS observed ambient air of deli case at 40F. PIC stated sushi is cooled in deli department freezer and was cooled to 41F prior to placing in the cooler this morning. PIC stated that sushi was prepared at 8:30 am and then cooled prior to placing in unit. EHS advised to cool sushi to 38F in freezer prior to placing in display to give added buffer for temperature. CDI - PIC removed all sushi from display and placed in freezer to quickly cool within parameters. 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 .

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC during the inspection. Food employees stated he was still in training. CDI - PIC arrived near the end of the inspection. (0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during the inspection. CDI - PIC arrived at end of inspection and is serv safe certified. (0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Food employees stated during inspection they have not been trained on foodborne illnesses or when to report symptoms. PIC stated this employee was just to fill in temporarily for today. CDI - PIC reviewed employee health policy with employee at the end of inspection. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled chicken, thinly sliced beef, steak, and two specialty rolls out of temperature during inspection. These items are cooled before placed into cold holding units. The beef and chicken were removed from cold holding unit for orders during lunch rush and placed back into unit stated by PIC. The sushi rolls were cooled down after being prepared and documented on log. The sushi was then placed in display case for storage for the day. The display case was observed with an ambient temperature of 38F. PIC stated it could have been from someone removing from case to purchase and then placing back into display. CDI - All items were removed from cold holding units and placed into freezer to cool down. (1.5) 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed that the facility did not have a written vomit and diarrheal cleanup plan. CDI- EHS provided the facility with a copy. PIC stated it will be placed in the binder with the HACCP plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice paddle sitting in a container of water temping at 70F. CDI- PIC removed the rice paddle from the container. EHS advised that the facility can leave the rice paddle outside of the water and dip it in the water as needed.