|
18
|
0
|
Proper cooking time & temperatures |
Yes |
No
|
No |
3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed chichirron prepared on-site using a non continuous cooking process from raw animal food according to PIC. CDI, Chchirron recently cooked placed back to continue cooking to 202 degrees F. CDI, chichirron process for non continuous cooking discontinued per PIC. Paperwork to be emailed to operator for approval and PIC to contact EHS if wish to use non continuous cooking process in future. PIC to fully cook after initiating cooking process unless approved procedures in place. |
|
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 chorizo , raw chichiron held between 47-51 degrees F. CDI, raw chichiron voluntarily discarded and chorizo recently placed in unit according to PIC relocated to rapidly cool. Repeat.
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
41
|
0
|
Wiping cloths: properly used & stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths used to stabilize cutting board. |
|
44
|
1
|
Utensils, equipment & linens: properly stored, dried & handled |
No |
Yes
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some spoons not inverted to air dry and some containers being wet stacked above dish machine. Repeat. |