|
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 salsa and chicken tamales above 41F in reach in cooler closest to register and raw beef, cooked yuca, and cooked chicken above 41F in RIC across from makeline. CDI-PIC voluntarily discarded salsa and tamales, all other items were set into smaller containers to cool rapidly. Bags of shredded cheese were over stacked on top shelf of first reach in cooler, limiting air flow. Ambient room temperature tested at 86F-69FC. PIC moved bags of cheese.
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 . |
|
24
|
1.50
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed pupusas board with times from previous day and salad/tomato prep top with a written procedure but no time tracking system for lip top. |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bleach in new working spray bottle without a label. CDI-PIC added chlorine label to sanitizer. |
|
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. Observed cooked pork cooling in uncovered, metal container and dropping 1F/40 mins and pupusa mixes made today, slowly cooling in wrapping . CDI-PIC provided more stirring of food to separated items in multiple containers cool faster in RIF. Points deescalated due to improvement of cooling throughout facility.
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 . |
|
35
|
0.50
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw beef thawing under 87F water that was not running to start inspection. CDI-PIC move item in RIC. |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-202.13 Properly locate mechanical insect control devices. Observed one electric bug trap on the same counter drink disposers and another electric bug trap above clean wiping clothes and clean pots. CDI-PIC rearranged bug lights. |