|
15
|
3
|
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 one (1) bag of frozen burger patties stored above bagged French fries in standing reach in freezer.
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) pan of raw chicken stored above (1) pan of raw steak in grill drawers. Observed three (3) ziplock bags of frozen chicken stored above frozen steak in standing reach in freezer.
CDI- PIC rotated storage so as to prevent potential contamination. EHS and PIC reviewed storage order charts posted within MFU. REPEAT.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
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 one (1) ziplock bag portion of rice stored within steam bin at a temperature of 120F. Per conversation with food employee, rice bags were delivered approximately 40 minutes prior. CDI - EHS placed rice on emergency TPHC. EHS provided TPHC instructions forms in English and Spanish.
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 . |
|
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 three (3) portions of TCS food (salsa bin and two bags of cooked rice) stored at room temperature. All food items had fallen below 135F. Per conversation with PIC, items were delivered by owner from commissary and were set to be cooled. CDI - Rice bags were set to cool in standing RIC and salsa bin was placed in reach in freezer to achieve required cooling rate. EHS reviewed cooling charts with PIC. REPEAT.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed TCS foods stored within grill drawer cooling after being removed from cold holding. Displayed ambient temperature on cooler gauge ranged from 41F to 47F. CDI - Cooler drawer ambient temperature fell to approximately 36F prior to end of inspection.
Note: Cooling of cooked or heat treated TCS food on MFU is disallowed in permit conditions. Only pre cooled or ambient temperature foods (cut produce, portioned sauces, etc.) may be cooled on MFU. EHS provided cooling charts in Spanish and English to PIC.
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
|
1
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed freshly made tortillas from tortilla press set to be placed on clean linen on prep table after being prepared on flattop grill. REPEAT. |
|
41
|
0
|
Wiping cloths: properly used & stored |
Yes |
No
|
No |
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on the floor of the mobile food unit. CDI- EHS verified bucket was at 50 ppm chlorine before moving bucket off the floor to prevent contamination of food. |