PUPUSAS AND BALEADAS BONANZA

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Cut cabbage in 2 large containers measured 49-50F. Employees stated it was prepared around 3 hours ago. Use ice as an ingredient instead of water so cabbage reaches 41F within 4 hours of preparation. Do not use drink coolers to cool TCS foods as they will not work as well as the freezer or commercial upright cooler. CDI - Employee added large amount of ice to both containers and the cabbage reached 41F within 4 hours of preparation. REPEAT 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Scrambled eggs and small portion of steak measured 110F and 115F. They were stored on top of other containers at steam table. CDI - PIC discarded food. 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 .

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 Cabbage was cooling in deep containers in drink cooler. Mix for pupusas were also cooling in drink cooler and measured 54F. Use freezer, commercial refrigeration, or ice bath to cool TCS foods after cooking or preparation. CDI - Employee added ice to cabbage and moved pupusa mix to upright cooler to continue cooling. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies in establishment. Keep doors closed to prevent pest entry. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing cabbage was not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

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.

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 .

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 .

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 .

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 .

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) Pupusa mix missing prep date label. Cheese mix that has feta cheese in it was prepared on 12-22. TCS RTE foods must be used or discarded within 7 days of preparation and labeled with prep date. CDI - Cheese discarded and pupusa mix labeled with prep date. Kept at half credit due to no increase in severity from last inspection. REPEAT 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Green salsa and picante in serving line cooler top measured 48-50F. Salsas were in a bottle that was above the fill line of the cooler top. CDI - PIC moved salsas to freezer to rapidly cool to 41F. 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 .

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) Tamales in drawer cooler were dated as being prepared on 9-16. PIC stated employees forgot to change the prep date when more were made on Sunday. CDI - PIC placed Sunday’s date on pans. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth bucket measured 0 ppm chlorine. Maintain wet wiping cloths in sanitizer solution when in between uses.