|
10
|
0
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf
Observed no paper towels at back hand sink. CDI: PIC provided paper towels. |
|
20
|
1.50
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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 stew and shredded beef cooling in plastic containers in WIC at rate too slow to meet cooling parameters. CDI: Food employee portioned product in shallower pan and placed in 2-door reach-in freezer for more rapid cooling. Observed queso cooling in ice bath at rate too slow to meet cooling parameters.CDI: Food employee added fresh ice and stirred product for more rapid cooling. REPEAT VIOLATION. |
|
22
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed spinach dip in make table being held above 41F. Food employee stated product placed into unit between 10:30am-11am. Product pulled from walk-in cooler(WIC). CDI: Food employee voluntarily discarded product. Observed various TCS foods being held above 41F in WIC. See temperature chart for details. Ambient temp of unit 42F. Various prep dates on products ranging from 12/10/24-12/19/24. PIC voluntarily closed and voluntarily discarded products. PIC contacted maintenance during inspection. VERIFICATION REQUIRED.
**FACILITY MAY NOT PREPARE OR SELL FOOD UNTIL APPROVAL TO RESUME OPERATIONS GRANTED BY HEALTH DEPARTMET. PLEASE CONTACT MIRIAM @ 704-371-1589** |
|
23
|
1.50
|
Proper date marking & disposition |
No |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P
Observed tamales with prep date of 12/10/24 in WIC. CDI: PIC voluntarily discarded product. REPEAT VIOLATION. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
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 stew and shredded beef cooling in plastic containers in WIC. EHS recommended smaller portions and use of metal pans over plastic. CDI: Food employee portioned product into shallower pans and placed in 2-door reach-in freezer for more rapid cooling. Observed queso cooling in large covered metal stock pot in ice bath. EHS recommended smaller portions in ice bath, more frequent changing of ice and water, and more frequent stirring. Facility unable to use WIC during inspection due to WIC being down. CDI: Food employee added fresh ice and stirred product for more rapid cooling. REPEAT VIOLATION.
**CONTINUED NON-COMPLIANCE CAN RESULT IN FOOD BEING DISCARDED, A RISK CONTROL PLAN, AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION** |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed torn gaskets on make table. |