AFC ZENSHI @ PUBLIX # 1881

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- Observed approximately 10 TCS Onigiri cooling in the display grab n go case with lids on in plastic packaging. PIC stated that the onigiri were made approximately 15 minutes prior and cooling. EHS notes that the cooling procedures for the facilities sushi is after sushi rolls are made they are placed vented into the WIF on a cart and once 41F or below, brought back out to the display grab n go case. EHS coached PIC to do the same for the onigiri. -CDI- Onigiri were vented and moved on a cart into the WIF to cool. Ensure proper cooling methods are used. 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 a squirt bottle of oil unlabeled at the facilities prep top. Ensure all working food containers are properly labeled. -CDI- PIC labeled the bottle.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 sushi rolls in grab n go case above 41F. PIC stated that sushi rolls were made this morning and cooled down in the WIC before being placed in the grab n go case. -CDI- PIC moved sushi back to WIC to cool back down to 41F or below. REPEAT -Points not escalated due to improvement in the number of items out for cold holding since last inspection- 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed an open package of pork dumplings with no date marking present on the container. PIC stated that the dumplings were opened 2 days ago. -CDI- PIC added proper date marking to the dumplings. Ensure that all RTE foods once opened are date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC wash hands and then immediately recontaminate hands by turning faucet directly off without barrier. -CDI- PIC rewashed hands following proper procedures.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed Spray bottle of QAC sanitizer measuring at 0PPM concentration. -CDI- PIC voluntarily discarded old solution and refilled bottle at the correct concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple plates of sushi in grab n go case above 41F. -CDI- PIC moved sushi plates into WIF to cool down to 41 F before going back grab n go case. 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- Observed a case of tuna in lowboy that was recently used in ambient prep at a temperature of 48F. PIC had a lid on the container and placed back into lowboy stating that it would cool fast enough. 20 minutes later the tuna was still 48F. -CDI- PIC decided to move tuna into WIF to properly cool towards < 41 F. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed PIC thawing raw frozen salmon, tuna, and crab on prep top. EHS coached PIC on proper thawing methods. -CDI- PIC moved the thawing items to thaw under refrigeration.