| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
Food shall be from approved sources. (3-201.11) Facility receives several food items (Chopped BBQ, sliced brisket, sliced turkey breast) that are vacuum packaged in a facility in Iredell County. Paperwork submitted to State Variance committee not approved and needs to be re-submitted once corrected. EHS M Hood Spoke with Kim Mecimore, an EHS with Iredell county who stated that the facility is working with Greg Yankee (regional EHS) to get Iredell location a variance approval. Repeat on next inspection will result in points being deducted. |
|
17
|
0
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
Potentially hazardous food cooked, cooled, and reheated for hot holding shall be reheated so all parts are 165F or above. (3-403.11) ROP chopped pork BBQ is reheated in large soup kettle. Reheating must take place to 165F in two hours. Observed BBQ at 153F at time it was taken out of kettle and bag opened. CDI-BBQ reheated to 165F. |
|
20
|
3
|
Proper cold holding temperatures |
Yes |
No
|
No |
TCS food shall be held cold at 45F or below. (3-501.16) Observed items such as potato salad and coleslaw held on ice above 45F due to pans being filled over ice line. CDI-product over ice line taken out and put into cooler. If facility wants to continue using ice for cold holding they need to submit an SOP to correct this problem so permit action is not required. REPEAT. |
|
21
|
0
|
Proper date marking and disposition |
Yes |
No
|
No |
Properly date mark TCS, ready to eat, refrigerated items held longer than 24 hours. (3-501.17) Observed pans of ribs cooked the night before with no date labled. CDI-items labeled. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
Use proper cooling methods. (3-501.15) Observed cooked chicken wings cooling in holding unit in deep portions and baked beans cooling in deep portion and tightly covered in walk in cooler. CDI-beans uncovered and put into smaller portion, wings put into walk in cooler. PIC stated ROP chopped BBQ pork that is reheated and cooled at the end of the night is cooled down in the sealed ROP bag. Without an approved HACCP plan to use this cooling method, facility shall open bags or introduce oxygen to product while cooling. |
|
36
|
1
|
Insects and rodents not present; no unauthorized animals |
No |
No
|
No |
Facility shall be free of pests. (6-501.111) Observed large amount of flies in kitchen. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
Food shall be protected from contamination during storage. (3-305.11) Observed a take out bag filled with ice in direct contact with raw chicken and also jalapeno peppers stored in direct contact with cooler shelf. |
|
38
|
0
|
Personal cleanliness |
No |
No
|
No |
Food employee shall use hair restraints.(2-402.11) Observed cook with long facial hair and no beard restraint. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
Non food contact surfaces shall be clean to sight and touch. (4-602.13) Cleaning needed on fans in walk in cooler and gaskets on cooler. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
Use designated areas for employee belongings. (6-403.11) Observed employee food, keys, etc stored among food and clean utensils for facility. |