|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Container and employee drink observed in back hand washing sink. Do not store items in hand washing sinks. CDI - Items removed from sink. // 6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front handsink. CDI - PIC placed soap at sink. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at front hand washing sink. CDI - PIC placed paper towels at hand sink. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
No
|
No |
3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 2 large containers of beans in upright cooler measured 65-70F and were cooling since last night. Also, large pan of carnitas measured 45-62F in drawer cooler. Carnitas were cooked last night. Also, menudo in freezer measured 65-75F and employee stated she finished cooking them at 6am. CDI - PIC educated on cooling. PIC discarded items during inspection.
For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . |
|
21
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Salsa measured 110F and rice measured 108F in hot holding. TCS foods in hot holding must measure at least 135F. CDI - PIC reheated items to above 165F.
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 . |
|
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 3 different pupusa mixes in upright cooler measured 46-47F. PIC stated items had been in cooler since yesterday and did not know why it was warm. CDI - PIC discarded items. 0 pts.
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 Beans, carnitas and menudo were cooled improperly and were above the required temperatures in the required time frames. Establishment must cook less food to cool at a time and use ice bath and frequent stirring for items like beans. CDI - PIC educated about cooling methods and he discarded the out of temperature foods. 0 pts.
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 . |