TORTILLERIA TORTI REY

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a pan being stored in the hand sink adjacent to the 3 compartment sink. -CDI- Pan was removed. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed molded oranges and large bin of molded habanero peppers. -CDI- Items were voluntarily discarded. (1 pt)

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 all foods that were cooked unable to reach appropriate cooling parameters due to the WIC being down. The ambient temperature of the WIC was recorded at 71F. -CDI- All necessary TCS food s were voluntarily discarded. (1.5 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 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) Observed papusas date marked 7/11. Items exceeded the 7 day date mark. Due to slight improvement from last inspection, points are not escalated. -CDI- Items were voluntarily discarded. (1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of chemicals without labels. -CDI- Bottles were labeled. REPEAT*** (2 pts)

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 all TCS foods cooling in large deep containers that did not reach proper cooling parameters. TCS foods items that were cooked were also in deep containers and placed in the RIC to be cooled. -CDI- All necessary items were voluntarily discarded. (0.5 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 .

4-501.11 Maintain equipment in good repair. Observed WIC not functioning correctly with an ambient temperature of 71F. (See comment addendum) (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of grime on the shelves in the WIC. Increase cleaning frequency. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw pork stored on shelf above RTE veggies. Raw chicken stored on shelf above pot of RTE beans. CDI- Storage order reversed. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice and pork on hot line recorded below 135F (see chart). CDI - Items 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 .

3-501.18 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) Pico and salsa in reach in cooler was dated with a (discard) date of 1-26. Date exceeded 7 days. CDI - Discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf White degreaser for tortilla maker not labeled. CDI - Labeled. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed whole avocados for sale near register with stickers on it. Remove stickers during washing of products. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household crockpot holding queso. Remove and obtain a commercial unit for queso. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Scarred cutting board observed. Remove

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Jackets stored on shelf in dry rack area. Keep personal items designated and segregated.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC was unable to provide signed employee health agreements for the employees. PIC stated that they have signed agreements but do not have them on site. 10 day VR to observed signed copies provided. EHS left an employee health agreement onsite at the end of the inspection if they could not find the signed copies. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 4 cartons of raw shelled eggs stored on the top shelf of the 2 door RIC at the cookline, directly above opened containers of pico, shredded cabbage, and queso fresco. CDI - PIC provided education on proper storage order and PIC moved eggs to lower shelf of the RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed an insert container of pork chicharon reheated on the stovetop and brought up the the steamtable to be hot held. Item observed between temperatures of 71-110F. EHS instructed the PIC that for reheating items it must be at least 165F before being removed from the stovetop to be brought to the steamtable. CDI - PIC placed item on stovetop to continue reheating process until all areas of the food reached 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 2 smaller plastic buckets and one large metal pot of pork lard stored on the lower prep shelf in the cookline area all at temperatures of 71F. PIC stated that they use the pork fat to cook the chicharrones and it is always kept out at room temperature. EHS informed the PIC that it must be maintained at 41F or below in the WIC and if it is removed to be cooked with that it must go immediately back into the WIC. Containers of lard discovered during the inspection were out since the morning prior. REPEAT. CDI - PIC voluntarily discarded all 3 containers of pork lard. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one chemical spray bottle containing a white liquid at the tortilla making area handwash sink to not be labeled as to its contents. - Observed one chemical spray bottle containing a blue liquid at the 3 compartment sink area to not be labeled as to its contents. CDI - PIC labeled chemical spray bottles.

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 a large bus bin of raw pork cooling in the WIC at a rate of 0.0 degrees/min. Pork was observed stored deeply and overflowing from the bus bin, not allowing for adequate air flow around the product. REPEAT. CDI - PIC divided up the raw pork into 2 separate containers, allowing for adequate air flow around the entire product and for rapid cooling. Was observed cooling at a rate of .3 degrees/min after correction. 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 .

3-302.15 Wash fruits and vegetables prior to use. - Avocados held in the cookline refrigerator were stated to be ready to use but were observed with their stickers still on the exterior. PIC informed that during the washing process stickers must be removed. CDI - Avocados rewashed and stickers removed.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed wooden poles being used as a food contact surface to stir pork and push tamale mix through the mixer. EHS observed wooden poles with food residue present in cracks and seams. Facility must use sealed wooden utensils but not the wooden poles due to the surfaces not being durable or easy to clean. CDI - PIC voluntarily discarded wooden poles. REPEAT. CDI - PIC voluntarily discarded contaminated/cracked wooden pole.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding door to the dumpster to be open at the time of the inspection. CDI - PIC closed dumpster door.

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. - Observed the floor at the 3 compartment sink area and the floor around the tortilla machine to have an accumulation of grease/grime. REPEAT.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC has failed to adequately monitor cooling and cold holding processes in facility to maintain safe temperature control for TCS foods. EHS has conducted visits prior to inspection to assist with education for cooling and cold holding. Facility has struggled with cooling for the past three inspections due to lack of active managerial control. Ten day VR required. (1) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility operating without CFPM. REPEAT. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed food employee washing and rinsing a large Cambro then placing cambro on storage shelf without properly sanitizing. EHS advised to submerge cambro in sanitizer as stated in the code before storing as clean. CDI - Food employee placed cambro back at three compartment sink to wash, rinse, and sanitize. (0) 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 .

3-501.14(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 steak, chicken wings, and pork being stored on prep table. EHS observed temperatures above 70F. PIC stated that food was made this morning at 10am and food was left on prep table to cool before placing in WIC. EHS advised that initial cooling from 135F to 70F shall occur within two hours. CDI - PIC voluntarily discarded food. (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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed slaw mix, pico, tossed salad, and potato salad stored in two door reach in unit above 41F. PIC stated pico and slaw was prepared yesterday. Potato salad and tossed salad was prepared at 2pm. EHS observed ambient temperature of unit above 41F. EHS advised not to use reach in unit until repair technician can conduct a visit for repairs. PIC voluntarily discarded pico and slaw mix. PIC placed potato salad and tossed salad in WIC to quickly cool. Three day VR required. (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 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 EHS observed salsa verde, salsa roja, and tamales cooling from preparation. PIC stated these items had been prepped and placed in walk in cooler at 1:30pm. EHS observed tamales wrapped in foil and a large amount stored in a container. EHS observed both containers of salsa cooling with tight fitting lids. CDI - PIC removed lids from salsa and will stir until cooling is achieved. Tamales were removed from large container and separated into smaller containers and ice was applied to quickly cool. REPEAT. (1) 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 .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for hot bar being stored in stagnant water at 71F. CDI - PIC removed utensils to be wash, rinsed, and sanitized. PIC stated facility will wash, rinse, sanitize in use utensils every four hours moving forward. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes on clean storage rack being wet nested. EHS advised to separate pans to allow for air drying until stacking for storage. REPEAT.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden poles being used as a food contact surface to stir pork and push tamale mix through the mixer. EHS observed wooden poles with food residue present in cracks and seams. EHS has approved facility to use large sealed wooden spoons but not the wooden poles due to the surfaces not being durable or easy to clean. CDI - PIC voluntarily discarded wooden poles. REPEAT. (1)

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. Observed walls around three compartment sink with heavy accumulation of food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee food unlabeled and commingled with food for service in the reach in freezer. EHS advised to label and designate area for storage of employee food to avoid potential contamination. (0) 6-303.11 Provide required lighting intensity. Observed two out of three lights in disrepair under hood system. Please replace to provide adequate lighting intensity.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in facility during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 lard that had been used to cook chicharrones in WIC at 71F. Lard has been cooling since 10 am stated by PIC. Also observed two pans of rice in WIC that were cooling overnight at 46F. CDI- PIC voluntarily discarded items since cooling window was missed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple containers of chemicals being used without a label. CDI-PIC added label. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottles being stored on hand sink. CDI- PIC moved bottles to proper storage area.

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 lard used to cook chicharrones and two pans of rice that were cooling in large covered pans. EHS discussed proper cooling methods with PIC. CDI- PIC voluntarily discarded food since cooling window was missed. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of flour being stored directly on floor. CDI- PIC moved flour on to a surface 6 inches off the floor.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensils in containers of pickled onions and salsas with handles touching food. CDI- PIC removed utensils.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards stored on faucet of prep sink. CDI- PIC moved to proper storage area. REPEAT.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden poles being stored in clean dish area that were used for drying raw pork. Food residue was observed throughout wooden utensil. Observed a wooden spoon that was beginning to chip and break. Utensils shall be durable and easily cleanable. Would must be close-grain to avoid contamination. CDI- PIC discarded utensils.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw chicken stored above the vegetables in the tall reach in freezer. CDI- Chicken placed in the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee remove bag of raw chicken, then go to prepare ready to eat cabbage. CDI- Gloves removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed noodles and plantains holding below 135F in the hot well. CDI- Items removed and reheated. 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 containers of lard and a large pot of lard holding above 41F. Containers were sitting on the counter. The pot was stored under the prep table. All lard was 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 .

3-501.15 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 lard held outside of refrigeration. CDI- EHS educated PIC and lards were discarded. 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 .

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting board stored behind the prep sink faucet.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in freezer in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee tools, cords and other item stored with customer items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed multiple items hot holding below 135F. See temperature chart. CDI- all items reheated to 165F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed refried beans, fried chicken, and cut cabbage in RIC with no date marks. PIC stated that refried beans were cooked today, cut cabbage was prepared today, and fried chicken was cooked yesterday. CDI- dates added. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored with food for the restaurant. Designate an area for employee food.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Employees could not name reportable illnesses or symptoms and no health policy was posted in the facility. CDI - EHS provided PIC with employee health poster and reporting agreement and reviewed illnesses/symptoms and reporting requirements with employees. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. No V/D procedures available in facility. CDI - EHS provided V/D response poster to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf. Observed pitcher and measuring cup in hand sinks. CDI - PIC removed items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored over beans in WIC. CDI - PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork and raw ground beef stored over raw whole muscle beef in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beans cooling in WIC at 78 F after 3 hours. Observed pork belly and carnitas cooling from last night above 41 F. Pork belly and carnitas were cooked yesterday and held in ambient air overnight. CDI - PIC voluntarily discarded/denatured food. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed plantains at 120 F and fried chicken at 90 F in steam table. CDI - PIC voluntarily discarded plantains and reheated fried chicken above 165 F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed spray bottle of degreaser without label by 3-comp sink. CDI - employee added label.

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 beans cooling in large, deep, covered plastic container in WIC. Observed pork belly and pot of carnitas cooled overnight in ambient air. EHS reviewed cooling requirements and cooling methods with PIC. EHS reminded PIC to cool foods quickly, within the required time and to use methods such as shallow, uncovered metal pans to ensure food reaches 41 F as quickly as possible. CDI - PIC voluntarily discarded/denatured food. 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 .