|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish stored over Maduros (bananas) in RIC. Observed raw chicken stored over RTE aderezco and aderezco blanco sauces in prep unit. -CDI- PIC corrected storage order. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1.5-
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items in WIC and RIC with no protective coverings. -CDI- PIC properly covered items. |
|
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 several pupusas prepared prior day above 41F. Observed cut cabbage and raw beef prepared prior day above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded pupusas and cut cabbage and placed raw beef in WIF to cool back down. **REPEAT** -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
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 pupusas, raw beef and cut cabbage prepared prior day that did not meet cooling parameters. Pupusas were found in stacks of 5 wrapped in foil paper in plastic containers stacked on top of other pupusas. Cut cabbage and raw beef were found in large full plastic containers. Observed salsa verde, cut cabbage, queso fresco and other items prepared today cooling in prep units. -CDI- EHS educated PIC on proper cooling methods and PIC separated raw beef into smaller containers and placed in freezer to cool back down and placed other items in prep unit in WIC to facilitate rapid cooling and voluntarily discarded other items. **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 . |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0ppm chlorine sanitizer. -CDI- PIC corrected concentration to 50ppm. -0- |
|
43
|
0.50
|
In-use utensils: properly stored |
Yes |
Yes
|
No |
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 bowl stored in rice for scooping. -CDI- EHS educated PIC on using utensils with handles and ensuring that handle is stored above food. **REPEAT** -0.5- |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep groves. Replace. -0- |