|
15
|
1.50
|
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 Raw steak stored directly on top of cooked Barbacoa in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
No |
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. 12 bus tubs of raw pork measured 50-54F in upright cooler. Employee stated that pork was finished around 9am. TCS foods must cool to 41F within 4 hours of preparation. Establishment is cutting too much pork for the cooler and freezer capacity of the restaurant. Employees added ice to bins of pork and moved some to freezer as well with lids off. VR Verification required by next Thursday to check process of preparing raw pork and to ensure it isn’t a volume that is too much for establishment to cool down within 4 hours. // 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. Salsas were prepared at 9am and still measured 50F after 6 hours. Establishment must use ice or freezer and shallow pans to cool salsas. CDI - Salsas discarded. |
|
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 Cooked onions on steam table measured 118F. TCS foods in hot holding shall measure at least 135F. CDI - Onions reheated on grill to above 165F. 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
|
0.50
|
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 Raw pork cooling after preparation in thick portions in bus tubs in upright cooler. Establishment is cutting too much pork at a time for refrigeration equipment to handle in establishment. CDI - PIC directed to cut less pork at a time or acquire more refrigeration equipment. // 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Establishment does not have sufficient refrigeration equipment to cool the amount of raw pork establishment is preparing at 1 time. (12 full bus tubs raw pork). Establishment has reduce amount of raw pork prepared at 1 time so it can cool within 4 hours to 41F. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. Shelves in upright freezer are chipping. Replace chipping shelves. 0 pts. |
|
49
|
1
|
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. Clean bottoms of coolers in kitchen. Clean coolers more frequently. REPEAT |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
No |
No
|
No |
5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Water around dumpster area. Maintain area clean to prevent attracting pests. 0 pts. |