|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 bottles of crema and 2 to go cups of crema stored in the cookline lowboy refrigerator at temperatures of 50-52F. Cookline employees stated not having it out at all today and it was in the unit overnight.
CDI - Items voluntarily discarded.
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 |
No
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed multiple items in the WIC that were improperly dated 8/20/25. Items were found out of temperature at the start of the inspection but upon questioning it was discovered that the items were made earlier today during prep which begins between 7:30-8am. Facility does not hold onto left over food and cooks everything fresh daily. Items were still in the active cooling phase but date marks were incorrect.
CDI - PIC updated date marks for birria, diced chicken, and beans that were cooked today.
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 . |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf - Observed the white board in use to keep track of the 4 and 6 hour TPHC items to not be updated with correct start times for the items placed onto the line for TPHC. Date at the top was observed correct but the facility didn’t update the start and end times which still read 1pm-7pm. REPEAT.
CDI - PIC updated start and ends times with correct times the items were brought out to the line (11am). |
|
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 container of birria, diced chicken, beans and sliced tomatoes to be cooling at inadequate rates in the WIC. Items were discovered with their lids on/tight fitting aluminum foil, which does not allow for adequate cold air flow around the product. Birria was discovered to be stored in deep pans.
CDI - Lids/aluminum foil removed and items stirred to allow for adequate air flow around the product. Birria split into additional pans once discovered it was not cooling properly even after removing the lid and stirring the contents.
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 . |
|
40
|
0
|
Personal cleanliness |
No |
No
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed one cookline employee to not be wearing a head covering of any kind while preparing food. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair. - Observed the gaskets to the cookline lowboy refrigerator with condiment bottles to be torn/falling off. |