AFC ZENSHI @ PUBLIX # 1824

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various packages of sushi in display case holding above 41F during inspection. See temperature chart. Unit goes through defrost cycle for 30 minutes 6 times per day. REHS present during end of defrost cycle. Edges of air curtain properly cooled after defrost. Center of unit maintaining temperatures above 41F after defrost. REHS observed food in unit actively rise 5+ degrees after cycle ended. PIC able to verify all items had been properly cooled down before being placed in unit via recording in HACCP plan logs. All items moved to WIF to rapidly cool and achieved 41F or below before end of inspection. Maintenance contacted during inspection. Facility to monitor temperatures of products at least three times per day at the end of defrost cycles until repair. 72 hour VR required. 1.5 pts. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P OBSERVED PH METER STORED WITH SRAY BOTTLES OF CLEANING SOLUTIONS. CDI REMOVED