SORELLINA PASTA CO

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 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 . Observed a container of fusilli with butternut squash covered with a lid and aluminum foil cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed lid from container and placed in reach in freezer to rapidly cool.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a container of dry beans in which handle of scoop was resting on beans. CDI: PIC removed scoop from container of beans.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle stored at the prep table. PIC stated the blue liquid in the spray bottle was sanitizer. CDI: Food employee labeled the spray bottle to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stack of hotel pans wet-stacked and stored on the clean dish rack. Ensure all pans are completely air-dried before stacking together.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items cold holding above 41F inside the lowboy cooler and standing RIC at the make line (see temp chart). Date labels showed that none of these items were prepared today, and PIC stated these items were not taken out of the cold holding unit recently. EHS observed ambient air temp of lowboy cooler was generally 45-47F, and the lowest temp it dropped during the time of the inspection was 42F. EHS observed ambient air temp was at or below 41F of the standing RIC. PIC voluntarily discarded all TCS food items that were temping above 41F and moved all TCS food items temping at or below 41F inside the lowboy cooler into the standing RIC. PIC contacted repairman to check on this unit and stated that the earliest they could come out was tomorrow morning after 7:00AM. REPEAT VIOLATION. CDI: As EHS was typing report, PIC had manually adjusted the temperature knob inside the lowboy cooler to a colder temp and observed ambient air temp of the unit was reading 25F. Could have been due to the unit being pushed up directly on the back wall to where ventilation of the fan vent for the unit was not being circulated, or too many products stored inside the unit pushing up against the knob and increasing the cold temperature inside. EHS will still follow up on this unit and ensure that the lowboy cooler is maintaining TCS food items at 41F or below. *Note: Although a repeat violation, this was the only violation observed during today's inspection, and PIC very knowledgable on food safety. If observed as a repeat violation during the next routine inspection, then EHS will deduct full points. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato slicer and tomato slicer stored soiled. CDI equipment not used in this facility to be removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed fresh pastas made with eggs, stored and display case at 45 to 50°. CDI removed to reach and cooler to cool. 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

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 fresh pasta made with eggs, cooling in display case Completely sealed, not allowing the food to cool properly. CDI opened and removed to reach in cooler. 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 .