|
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 handsink blocked by cargo. CDI- Removed. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
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 rice above 70F after 4 hours of cooling. Observed mandango (pork fat) in walk in cooler at 50F from yesterday. CDI- Discarded. EHS provided risk control plan for facility to gain compliance on cooling. PIC will send completed plan to EHS by Friday 9/18/26. Further violations may result in permit action.
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 . |
|
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 cream, jalapeño sauce, tomatoes in prep top units holding above 41F. CDI- Items moved to walk in cooler to cool. Observed beans holding above 41F in walk in cooler. CDI- Beans taken to the tall reach in freezer to cool. EHS temped walk in cooler. Ambient air temp was 39F.
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
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 chicken tamales in large bins. EHS temped one bin at 101F in the walk in cooler. Tamales portioned and placed on ice at top and bottom. Observed beans and rice cooling in deep pans. CDI- Moved to freezer to cool.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed a several items being cooled in large batches at the same time. Facility does not have the capacity to cool all items at the same time due to walk in cooler already being completely full. Previous inspection mentioned obtaining a blast chiller. EHS reiterated that a blast chiller is needed, SOP for cooling needs to be put in place and/ or reduction in product made.
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 . |