|
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 one (1) pan of pastor in prep unit dated for previous date of service (6/11/26) at a temperature of 64F covered by lid and plastic wrap. Per conversation with PIC, pastor had not been moved or out of the cold holding since being prepared the previous evening. PIC stated that food may have failed to cool due to placement within a smaller unit with covers on in a deeper pan. CDI - PIC voluntarily disposed of improperly cooled food.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 Observed one (1) portion of food cooked prepared in the previous day (pastor) stored such that it failed to effectively cool to 41F. CDI - PIC and EHS discussed proper cooling methods: the use of shallower pans, storage within the WIC or freezer units to assist in cooling, active stirring and storage with ventilation and non tight fitting covers. All other TCS foods observed cooling on day of inspection were cooling at proper rates. EHS provided cooling charts in English and Spanish.
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 . |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
Yes
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed one (1) cut avocados and three (3) uncut avocados with labels on skin surface in prep top. PIC stated that avocados would be removed and rehashed thoroughly, with stickers and debris removed. REPEAT. |
|
45
|
0
|
Single-use & single-service articles: properly stored & used |
Yes |
No
|
No |
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single use articles (fry boxes) with exposed food contacts. All other single service articles were properly stored. CDI - EHS inverted containers to prevent potential contamination. |
|
53
|
0
|
Toilet facilities: properly constructed, supplied & cleaned |
No |
No
|
No |
6-202.14 Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed both bathrooms without self closures. Install as needed. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) frozen bag of fruit held in reach in freezer above sealed raw animal foods held for resale. PIC stated frozen fruit was for employee consumption. CDI - PIC rotated fruit to separate storage to prevent potential contamination. |