EGGROLL COMPANY

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed TCS rolls fail to have a change in temperature after 35+ minutes. CDI- See item #33. EHS discussed procedures for rapid cooling with PICs. 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. Observed establishment obtained hot cabinet held on lower prep table shelf. Items in unit temped below 135F. CDI- PIC removed items to be reheated to 165F+. EHS confirmed. Ensure that items maintained in unit are at 135F or above, or maintained on TPHC for 4 hours then discarded. *REPEAT* EHS discussed placing items held in unit on TPHC due to turnover, and unit unable to maintain temps above 135F over time. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written TPHC procedures in establishment. CDI- EHS went over fillable TPHC form with PIC, sent to confirmed emails to be printed. EHS to also print copy. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 TCS foods cooling ineffectively due to items being held in deep densely packed containers with tight fitted lids, while being maintained in units used at a high frequency. CDI- EHS discussed effective cooling methods with PIC, including the use of ice bags in conjunction with blast chiller or reach-in units used at a lower frequency. PIC removed tight fitting lidding and moved items to blast chiller and reach-in freezer. Items that would not fit in unit were discarded or placed on emergency TPHC. *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 .

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored unclean. CDI- EHS discussed with PIC, PIC removed item to be w/r/s.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed establishment obtained hot cabinet held on lower prep table shelf. Items in unit temped below 135F. CDI- PIC removed items to be reheated to 165F+. EHS confirmed. Ensure that items maintained in unit are at 135F or above, or maintained on TPHC for 4 hours then discarded. 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. Observed TCS foods including signature egg rolls, cheese sauce, and Alfredo sauce being held in reach-in above 41F. Unit where items are held is opened often, with a temperature log being used as a tool for monitoring unit. CDI- PIC removed items to cool in blast chiller and standing reach-in freezer. *REPEAT* EHS discussed prioritizing food storage in units based on frequency of use. 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 TCS foods cooling ineffectively due to items being held in deep densely packed containers with tight fitted lids, while being maintained in units used at a high frequency. CDI- EHS discussed effective cooling methods with PIC, including the use of ice bags in conjunction with blast chiller or reach-in units used at a lower frequency. PIC removed tight fitting lidding and moved items to blast chiller and reach-in freezer. 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed washing, rinsing and sanitizing at the three compartment sink. Tested sanitizer in the sanitizer compartment to be 0 ppm of watt lactic acid or chlorine. Current sanitizer in dispenser is not hooked up to product and test strips are not available for that product. However, Clorox is available EHS made a batch to 100 ppm test strips for this our present. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. Observed cooked beef from 7 AM this morning tipping over 81° at 130PM and reach in freezer. CDI voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple pre-cooked and rolled egg rolls cold holding in multiple reaching and cooler units between 44 and 41°. CDI voluntary discard of those tempt over 4 2° 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf observed facility is batch, cooking and cooling TCS foods, but not using their approved blaster for the process of cooling. Cooling violations observed. All cooling of cooked foods from 135 to 70°. Within two hours must be performed in the blast chiller in order to be effective.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P observed multiple residential utensils and cooking equipment. Commercial only.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf observed three compartment sink has dispenser. Tube from dispenser contains red aqueous solution however it leads to no container. Unable to determine what type of sanitizer. However no test strips for either watt or lactic acid are available facility switch switched sanitizer to sodium hyperchloride and has chlorine test drips