|
19
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed queso and carnitas reheated to 125F and 138, respectively. -CDI- EHS educated PIC on ensuring to stir items and check temperature in multiple parts to ensure all parts of item are reheated above 165F and PIC reheated items to above 165F. Refer to temperature chart. -0- |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed multiple items in WIC above 41F. Refer to temperature chart. Observed ambient air of unit at 46-48F. -CDI- PIC voluntarily discarded items. **REPEAT** **3 DAY VERIFICATION REQUIRED** **REPAIR PERSON CALLED WHILE EHS WAS PRESENT, WILL COME TODAY TO MAKE REPAIRS. **FACILITY USING OTHER CH UNITS UNTIL REPAIRS ARE MADE** -3-
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
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -/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 items in prep units and cold drawers (ie beef tongue, guacamole and pico de gallo) with today’s date. Observed housemade chipotle sauce (contains canned chipotle peppers) and other housemade TCS sauces in toppings station with no date mark. Per PIC, items were prepared two days prior. Observed tomato paste in WIC date marked 1/12 (discard 1/18). -CDI- EHS educated PIC on proper date marking system and PIC properly date marked items and voluntarily discarded items past date. -0-
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 . |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 raw carnitas and birria cooling on ice bath in full containers with lids at little to no change in temperature after 1 hour. Observed housemade marinade containing fresh garlic and oil with no change in temperature after more than an hour. Observed raw marinated chicken cooling in cold drawers with no change in temp. -CDI- EHS educated PIC on proper cooling methods and PIC removed lids and separated items into smaller containers to facilitate rapid cooling. **REPEAT** -1-
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 . |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce stored in water. -CDI- EHS educated PIC on proper storage of lettuce and PIC removed water. -0- |
|
43
|
0
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep unit and steam table. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC moved items to dish pit to be W/R/S. -0-
3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed flat tray being used as utensil to scoop rice. -CDI- EHS educated PIC on using utensil with a handle and PIC removed item. |