|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Pupusas measured 65F at beginning of inspection and still measured 61F an hour later. Pupusas were stacked on top of each other causing them to cool slowly. CDI - PIC spread out the pupusas so they would cool quicker.
For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice and beans in hot holding measured 120F. TCS foods in hot holding shall measure at least 135F. CDI - PIC discarded rice and beans. 0 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 . |
|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 2 pans of pupusas in drawer cooler under grill measured 55-60F. PIC stated the pupusas were prepared 1 hour ago. Also, bus tub of pupusas in walk-in cooler measured 65F and PIC stated they were just finished being prepared 10 minutes before inspection began. Use walk-in cooler to cool TCS foods after preparation. Do not place TCS foods above 41F in coolers on line. Also, spread out cooling TCS foods and leave them loosely covered or uncovered. CDI - PIC moved pupusas from drawer cooler to walk-in cooler and he removed covers from bus tubs and spreader out the pupusas so they would cool quicker. 0 pts.
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 . |
|
47
|
0.50
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Replace torn gaskets on upright freezer doors and raw chicken cooler doors. Replace handle on hot hold unit that is torn off. Also, replace shelves in raw chicken cooler and replace shelf above 3-compartment sink that is chipping pint. REPEAT |
|
51
|
1
|
Plumbing installed; proper backflow devices |
No |
No
|
Yes |
5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Mop sink faucet does not have backflow preventer. VR - Verification required within 3 days that establishment installs vacuum breakers on both spigots in mop sink. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles is low in front of 3-compartment sink. 0 pts. |