|
22
|
3
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed a container of cooked cabeza stored in the reach-in cooler temping above 41 degrees F (see temp chart).
CDI: PIC voluntarily discarded the food item.
Observed one bus tub full of cooked pork, and 18 bus tubs full of raw (some marinated) pork stored in the reach-in cooler 2 temping above 41 degrees F (see temp chart).
EHS observed the ambient air temp of the reach-in cooler at 41 degrees F. PIC adjusted the temperature to 37 degrees F, to ensure that all food items could be held cold at or below 41 degrees F. Date-labels showed that the raw pork had been cut and prepared on 3/11 and 3/12, and PIC stated that these bus tubs have been cold holding in this unit since these dates. EHS observed that the meat inside the bus tubs were tightly packed with lids covered, stacked directly on top of each other, barely allowing any air flow in the bus tubs. EHS discussed with PIC other ways the facility could rapidly cool their meats.
**Note: Facility has been out of compliance for cold holding for the previous 4 inspections (1/24/25, 7/12/24, 1/11/24, and 8/31/23). EHS is implementing a Risk Control Plan for the facility to follow for 30 days, and will continue to follow-up with on-site visits to the facility to ensure that they are following the procedures noted on the Risk Control Plan.
CDI: PIC voluntarily discarded all raw pork that was temping above 45 degrees F, and PIC poured bleach on top of the discarded meat. All raw pork temping at or below 45 degrees F that was date-marked with yesterday's date was placed into a separate metal pan and stored into the reach-in freezer to rapidly cool down. EHS mentioned Product Disposition Form as an option, and EHS observed PIC and food employees go through every single bin from the reach-in cooler 2 to check temps of all products and weigh out all the food before discarding.
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 . |
|
49
|
0.50
|
Non-food contact surfaces clean |
No |
Yes
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed the non-food contact surfaces in the deli fliptop and lowboy cooler by the make line soiled with food debris. Observed the interior doors and handles of the reach-in freezer 2 soiled with food residue. Observed the shelves in the reach-in cooler 1 soiled with food debris.
Increase cleaning frequency.
REPEAT VIOLATION. |