|
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 shredded lettuce, sliced tomato, and American cheese that did not meet cooling parameters. Product prepared between 5am-7am. CDI: Education provided and PIC voluntarily discarded product. |
|
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 various TCS foods being held above 41F in walk-in cooler. Product with various prep dates. Ambient temperature of cooler fluctuating between 38F-42F. PIC voluntarily discarded unsafe TCS foods. Facility voluntarily closed. NO FOOD PREP OR SALES MAY OCCUR UNTIL EHS GRANTS APPROVAL FOR RESUMING OPERATIONS. CONTACT EHS @704-371-1589. VERIFICATION REQUIRED. |
|
24
|
3
|
Time as a Public Health Control; procedures & records |
Yes |
Yes
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed no time stamps on line items held using TPHC. CDI: PIC provided time stamps. REPEAT VIOLATION. |
|
33
|
0
|
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 shredded lettuce, sliced tomato, and American cheese cooling in covered plastic insert pans stacked 3-6 deep. CDI: Education provided and PIC voluntarily discarded product. |
|
42
|
0.50
|
Washing fruits & vegetables |
No |
No
|
No |
7-204.12 Chemicals used to wash or peel raw fruits and vegetables shall meet the requirements of the NC Food Code and used according the products label. -P Observed water damaged vegetable wash test strips- unable to test veggie wash solution. EHS will make visit within 3 days to verify facility obtained test strips. VERIFICATION REQUIRED. |
|
48
|
0.50
|
Warewashing facilities: installed, maintained & used; test strips |
No |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed water damaged QAC sanitizer test strips. EHS will make visit within 10 days to verify facility obtained test strips. VERIFICATION REQUIRED. |
|
49
|
1
|
Non-food contact surfaces clean |
No |
Yes
|
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 vent hood soiled with grease buildup. REPEAT VIOLATION. |
|
55
|
0.50
|
Physical facilities installed, maintained & clean |
No |
Yes
|
No |
6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris/black buildup on floor around water heater/ice machine/back storage area. REPEAT VIOLATION. |