|
5
|
0
|
Procedures for responding to vomiting & diarrheal events |
Yes |
No
|
No |
2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
Observed facility with outdated vomit diarrhea poster. CDI provided updated policy in Spanish.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in dish room with lid inside sink. CDI item relocated. |
|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed raw beef stored above birria beef and refried beans in reach in unit. CDI items relocated. Observed open box of chicken above boxes of shrimp in reach in freezer. CDI items relocated.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tamales in reach in freezer uncovered. CDI items covered. Observed bin of cheese in reach in refrigerator uncovered with dripping from pan going into food. CDI cheese discarded. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.
Observed pans of menudo that was cooked and cool last night at 53F-49F from last night. CDI items discarded.
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.
Observed spicy salsa that was prepared last night at 47F from the night before and it was not used for today’s service. CDI items discarded. Observed shredded cheese prepared at 9am and at 61F during inspection. CDI items discarded.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed prep top unit with ambient at 48F and all TCS items above 41F and small reach in unit that states an ambient of 38F but TCS items at 46F. CDI items discarded or moved to one door reach in unit. Observed 3 door reach in unit that was holding TCS items that were 41-42F in the center and 48F on the exterior. CDI items placed in freezer if within 4 hours and remaining items discarded. Facility decided to voluntarily close until repair person arrives on site. Told facility if the restaurants ambient air is above 80F it can cause refrigeration units to struggle. Restaurant ambient was at 93F. Verification required. 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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf
Observed no dates on ham slices, salsas in prep top, shredded cheese, hot dogs, and tamales. CDI items dated or discarded if over a day old. Told PIC they must carry the dates from the back reach in units to the prep tops at the front.
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed queso (6/16) and refried beans (6/17) held over 7 days. Seven day shelf life includes the day items opened or prepared. CDI items discarded.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
33
|
0.50
|
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
Observed facility cooling shredded cheese, menudo, Salsa, sauce in reach in refrigerator. CDI items discarded or placed in reach in freezer to cool. Facility is not following permit conditions to solely cool food in reach in freezer. Facility must go back to original permit conditions or may have to change menu or add additional equipment.
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 . |