AFC ZENSHI @ PUBLIX #1518

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dumplings and egg roll that was at 44F. PIC stated unit is in defrost for 1 hour at 9am and sometimes the temperature increases food. Told PIC to get with repair person to decrease defrost time frame so food does not raise above 41F. Observed spring roll prepared this morning that was holding at at 50F. PIC stated item did not complete cooling prior to storing. CDI placed in freezer to cool. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed large container of salmon stored above RTE crab salad and RTE spicy shrimp. Crab salad and spicy shrimp are included in rolls only containing RTE items and should not be stored under raw items. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple spicy salmon rolls and California rolls inside the grab n go case above 41F. PIC stated that all items had already been cooled properly before being placed in the display case. CDI - Rolls were made at 8:30 AM and were allowed to be placed inside the WIF to properly cool to 41F before 4 hour mark. 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 .

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed bus tub being washed and rinsed in food preparation sink with no soap present before being taken to three compartment sink to be sanitized according to PIC. CDI complete wash, rinse and sanitized to be conducted only at three compartment sink in deli. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observe Unlabeled spray bottle of solution. PIC stated it was sanitizer water. CDI LABELED