| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
Yes |
No
|
No |
2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code. -Pf Observed several priority(P) and priority foundation(Pf) violations throughout inspection- improper cold holding, incorrect sanitizer levels, incorrect W/R/S procedures, etc. CDI: Education provided. |
|
16
|
3
|
Food-contact surfaces: cleaned & sanitized |
Yes |
Yes
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean on magnet strip above prep tables. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer level at dish machine(10ppm). CDI: PIC contacted service repair company arrived during inspection. Sanitizer solution now 50-100ppm. Observed low sanitizer solution at 3-vat sink during inspection(0ppm). CDI: PIC remade solution(100ppm). |
|
20
|
0
|
Proper cooling time & temperatures |
Yes |
No
|
No |
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 salsa(arroz con pollo) prepared @10am not meeting cooling parameters. See temp chart and violation #33 for details. CDI: Product moved to freezer for rapid cooling (40F). Observed shredded cheese prepared @12pm not meeting cooling parameters. See temp chart and vilation #33 for details. CDI: Product moved to freezer for rapid cooling (39F). EHS recommended placing products into smaller portions for more efficient cooling. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various raw meats in low boy being held above 41F. PIC stated products removed nightly and new product brought out from walk-in cooler before start of service daily. CDI: PIC voluntarily discarded product. Observed several TCS foods being held above 41F in walk-in cooler(WIC). Products with various prep dates ranging from 05.14.23-05.17.23. Ambient temperature of WIC 41F. Facility voluntarily closed. PIC contacted service repair company during inspection. FACILITY CANNOT RESUME FOOD PREP OR SERVICE UNTIL EHS GRANTS APPROVAL. PLEASE CONTACT INSPECTOR VIA PHONE @704.371.1589. VERIFICATION REQUIRED. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
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 several TCS foods being cooled and held in large plastic containers inside walk-in cooler. CDI: Education provided. PIC to order smaller, more shallow pans to portion out food. Observed shredded cheese and salsa(arroz con pollo) being cooled using make table. CDI: Education provided. PIC now to use walk-in cooler or freezer for rapid cooling. EHS recommended placing products into smaller portions for more efficient cooling. |
|
35
|
0
|
Approved thawing methods used |
Yes |
No
|
No |
3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed steak thawing on prep table using ambient temperature. CDI: Education provided and product moved back to freezer until WIC cooler repaired. |
|
39
|
0
|
Contamination prevented during food preparation, storage & display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed no lid/cover on bulk container of sugar in dry storage room. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
Yes |
No
|
No |
4-501.11 Maintain equipment in good repair. Observed walk-in cooler and low boy unable to maintain temperature of TCS foods. See violation #22 for details.
4-101.19/4-202.16 Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent
cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed plastic wrap being used as drain stopper in 3-vat sink with heavy food waste accumulation. CDI: Education provided and compartments drained. EHS recommended facility obtain proper drain stoppers. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed sanitizer solution at 3-vat sink soiled. CDI: PIC replaced with new solution.
4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed no "rinse" cycle at 3-vat sink. CDI: Education provided and rinse solution made. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
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 shelves in WIC soiled with food waste. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
No
|
No |
6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility.
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed standing water next to ice machine/dry storage area. |