|
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
Observed fried poblanos stuffed with cheese hot holding in the steam well below 135 degrees F.
PIC stated that they put the poblanos in the steam well 20 minutes prior to the start of the inspection.
CDI: Food employee reheated the poblanos on the flattop grill above 165 degrees F (see temp chart) and were placed back into the steam well to hot hold.
*Note: All other food items in the steam well were 135 degrees F or above.
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 . |
|
22
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed multiple TCS food items (cortido slaw, cooked carnitas, large pot of menudo) cold holding in the reach-in cooler above 41 degrees F (see temp chart).
Date labels showed that they were prepared over 24 hours prior to the inspection, and PIC confirmed that they had not touched these items at all today.
CDI: PIC voluntarily discarded the three TCS food items.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed 2 oz portioned cups of salsa verde (house-made) cold holding in the deli fliptop, date-marked with a prep date of 2/16.
PIC stated that they have a new food employee who tends to forget to change the date-labels (posted inside the fliptop) once new food items are filled in the unit, and stated that they made the salsa verde two days ago.
CDI: PIC removed the old date labels and corrected the dates with new ones.
Observed a deli container of soup (made with meat and veggies) without a date label, stored in the lowboy.
PIC stated that they put it in here last night to thaw out.
CDI: After discussing date-marking rules with the PIC, the PIC created a date label with the date the soup was cooked, and yesterday's date to start the clock again.
Observed a pan of cut tomatoes in the deli fliptop that were date-marked with a prep date of 2/16.
PIC stated that they cut veggies fresh everyday, and EHS observed the tomatoes were still fresh.
CDI: PIC created new date-label for the cut tomatoes.
Observed a food-grade bag of cooked white rice and a food-grade bag of cooked pork and cheese that were not date-marked and stored in the lowboy.
PIC stated that they cooked both items yesterday.
CDI: PIC created date labels for these TCS food items.
Observed a food-grade bag of cooked carnitas that were not date-marked and stored in the freezer chest.
PIC stated that the carnitas were also cooked yesterday.
CDI: PIC created date label for the carnitas.
Observed an opened gallon jug of whole milk stored in the beverage cooler.
PIC stated that they opened the milk jug yesterday.
CDI: PIC wrote yesterday's date on the milk.
REPEAT VIOLATION.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
44
|
0
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
No
|
No |
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.
Observed a stack of metal pans that were wet-stacked and stored in the clean dish area.
CDI: PIC separated the pans to allow proper air-drying. |
|
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.
Observed the handles and interior doors of the lowboy coolers and reach-in cooler with food residue. Observed the non-food contact surfaces of the deli fliptops accumulating with food debris. Observed pooling water at the bottom of the beverage cooler.
Increase cleaning frequency.
REPEAT VIOLATION. |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
No
|
No |
6-303.11 Provide required lighting intensity.
Observed one lightbulb out in the hood system.
Replace with new lightbulb.
CDI: PIC replaced with new lightbulb while EHS was still on-site. |