AFC ZENSHI @ PUBLIX # 1474

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw spicy tuna stored above avocados in the walk-in cooler. CDI - Items were moved to the correct order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above ready-to-eat sushi.

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 missing records for today’s sushi rice. CDI - Employees conducted pH test and recorded records for today.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee phone stored on a prep surface.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed sushi chef preparing food while wearing a watch and bracelet.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. PIC PAU, UNABLE TO ARTICULATE SUFFICENT KNOWLEDGE OF FOOD BORNE ILLNESSES. CDI COACHED USING HANDOUTS IN BLUE BOOK Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC , PAU UNABLE TO PROVIDE SUFFICIENT KNOWLEDGE REGARDING SYMPTOMS OF SICK EMPLOYEES, EVEN AFTER BEING SHOWN THE APPROPRIATE HANDOUTS TO REFERENCE. CDI COACHED WITH HANDOUTS For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC PAU, UNABLE TO LOCATE WITHIN THE BLUE BOOK THIS SOP For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P OBSERVED PIC PAU WASH HANDS FOR LESS THAN 20 SECONDS. CDI COACHED For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .