|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
General Comment.
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Extra ice from making ice bed display dumped into handwashing sink. CDI - Water ran over ice until melted. |
|
13
|
1.50
|
Food separated and protected |
No |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P Observed ground sausage links stored above whole pork chops in display case. CDI - Display rearranged with pork chops above ground sausage. |
|
27
|
2
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
No |
Yes
|
No |
8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed the facility is using Reduced Oxygen Packaging for Raw meat and cheese. These require the facility to submit and have approved a HACCP plan by the local regulatory authority (Mecklenburg County.) 3-502.11 Obtain a Variance for specialized processes. -Pf. Observed the facility is using Reduced oxygen packaging for products such as raw vegetables with other TCS foods added such as garlic butter and meats in sauces and oils that are then vacuum packaged. These may require a variance from the State of North Carolina Variance Committee. This is a repeat violation. Discontinue ROP until approval from State. |
|
30
|
0
|
Variance obtained for specialized processing methods |
No |
No
|
No |
General Comment
8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Varience request has been submitted to State of North Carolina Varience Committee but still awaiting review. |