|
15
|
0
|
Food separated & protected |
Yes |
No
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored above RTE food in WIC. PIC stated food employee placed RTE foods in WIC to cool from prep. CDI - PIC rearranged storage order, no contamination observed. (0)
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
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. EHS observed queso dip in WIC made on 10/7 above 41F. PIC stated queso was made and placed into metal containers and left in WIC to cool. EHS observed two containers of queso above 41F. One container was left open to cool and the second container was left to cool with the lid on. EHS observed all other TCS items below 41F or still within cooling parameters. CDI - PIC voluntarily discarded queso due to missing cooling parameters. (1.5)
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in make unit above 41F(see temp chart). EHS observed only uncut lettuce in reach in compartment of make unit. PIC stated at 2pm, all items in make unit are discarded and replaced with fresh product to ensure the best quality. PIC stated items like pico, cut tomatoes, and cut lettuce were cut at 2pm and then placed into make unit. EHS observed ambient temperature of unit above 41F(see temp chart).EHS observed grill low boy with TCS items stored inside above 41F(see temp chart). PIC stated unit has been fluctuating during service and a new unit was delivered today to replace grill lowboy. PIC stated items in low boy unit were placed into low boy at 11am. Facility has a tall two door RI, a 2-door lowboy RI, a two door grill lowboy, and WIC that are in good repair. This is sufficient equipment for facility to continue to operate. PIC stated facility will utilize TPHC for top of make unit and will discard all items every four hours. PIC filled out appropriate TPHC form during visit. Facility only operates until 10pm. PIC stated temperatures were checked at 11am. PIC stated at that time the ambient temperature is lower and once facility begins to cook and operate out of the equipment, then the temperatures begin to fluctuate. PIC stated repair technician will be onsite within the hour to check unit. EHS observed to-go salsa in lowboy reach in actively cooling from being portioned, EHS observed ambient temperature of unit at 47F. PIC removed salsa and placed into WIC to quickly cool. EHS observed salsa below 41F within 30 minutes. PIC voluntarily discarded all TCS items not prepared at 2pm in make unit, and removed items still cooling from prep to WIF to quickly cool (EHS verified items cooled to 41F prior to end of inspection and within time parameters). PIC voluntarily discarded TCS foods in grill low boy due to being above 41F. Facility shall not store TCS foods in make unit(unless on TPHC) and facility will not store TCS foods in grill low boy until replaced/repaired. Facility will not store TCS items in single door reach in until repaired. PIC will utilize 2-door RI and 2-door LB reach in for to-go salsa, and items from grill lowboy. EHS will return tomorrow to verify repairs or ensure facility is properly utilizing TPHC. EHS advised more temperature checks are required to ensure long term compliance. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
33
|
0
|
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 EHS observed salsa Roja cooling in two door low boy unit. EHS observed these sauces portioned into plastic containers with tight fitting lids. EHS observed no temperature change within 30 minutes. PIC stated salsa was portioned at 2pm. EHS observed queso in large metal containers in WIC. Queso was made the day prior and placed into containers with tight fitting lids. EHS observed temperature above 41F during inspection. CDI - PIC voluntarily discarded queso due to missing cooling parameter. PIC moved salsa to WIC to quickly cool. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . |
|
38
|
1
|
Insects & rodents not present; no unauthorized animals |
No |
Yes
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed multiple flies in kitchen during inspection. Facility uses Orkin for pest services and has installed an air curtain at back door to help prevent pests from entering facility. REPEAT. (1) |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. EHS observed food residue on walls throughout make line area. EHS advised to increase cleaning frequency to avoid accumulation. (0) |
|
56
|
0
|
Meets ventilation & lighting requirements; designated areas used |
No |
No
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee drinks and food stored in two door LB co-mingled with food for service and not labeled for employee storage. EHS advised to dedicate and label a space for proper storage of employee belongings. (0) |