LA REINA DE LAS FRUTAS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above flour tortillas inside reach-in cooler and raw shell eggs stored above sauces inside prep cooler. CDI: storage order was rearranged and corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed inside reach-in cooler cooked beans, cooked ribs, cooked pork, raw chicken, pico, chorizo, and cut cabbage > 41F(see temp chart) and cut cabbage and crema > 41F(see temp chart) inside prep cooler. CDI: cooked ribs, pork, and beans were able to to be reheated on stove and held hot hold; ice bags were placed on pico, raw chicken, and cut cabbage due to temperatures in 4 hour time range.

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 pork, beans, and ribs that were cooked on unit and placed inside reach-in to cool still in metal deep pans. CDI: these items were removed and reheated to above 165F and hot held.