| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
9
|
0
|
Food obtained from approved source |
Yes |
No
|
No |
Food shall be obtained from sources that comply with law (3-201.11) Facility is receiving BBQ pork from Lancasters BBQ located in Iredell County. These food items are vacuum packaged at the facility in Iredell county. Currently, the facility in Iredell county has not obtained a variance for using ROP from the state. Until the application is approved from the state of NC these food items will be out of compliacnce for approved sources. CDI-through instruction. |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
Properly store raw animal foods to prevent contamination. (3-302.11) Observed raw bacon and raw beef stored over ready to eat foods. CDI-items moved to proper storage order. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
Food contact surfaces shall be clean to sight and touch. (3-304.11) Observed heavy build up on ice machine and several dishes/utensils soiled and stored as clean. CDI-dishes taken to be rewashed. VR on ice machine. |
|
16
|
0
|
Proper cooking time and temperatures |
Yes |
No
|
No |
Raw animal foods that are cooked using a non continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. (3-401.14) PIC stated that wings are blanched to 140-155F, cooled down and stored cold until a customer order, then reheated to 165F in the fryer for immediate service. Facility needs to obtain written approval from Mecklenburg County Health Dept. CDI-handouts for non-continuous cooking given to PIC. |
|
18
|
0
|
Proper cooling time and temperatures |
Yes |
No
|
No |
Properly cool foods from 135F to 70F within two hours and within a total of 6 hours or less to 41F. (3-501.14) Upong arrival, observed pot of beans cooling in ice bath. Ice was melted and beans were at 110F. Employee stated the beans started cooling at 1130am which would have meant it did not meet cooling parameters. PIC stated the beans actually began cooling after 1pm. No cooling logs present to determine time/temp. CDI-unable to determine if beans met cooling parameters. PIC voluntarily discarded beans. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
No |
Store TCS food cold at 45F or below. (3-501.16) Observed wings stored above 45F. PIC stated they had been put into the cold unit 3.5 hours prior. CDI-wings put into walk in cooler. VR to ensure unit is working properly. Also observed shredded cheese above 45F due to being double-panned in flip top unit. CDI-cheese put into cold hold unit. |
|
23
|
0
|
Consumer advisory provided for raw or undercooked foods |
Yes |
No
|
Yes |
Consumer advisory needed for undercooked animal products. (3-602.11) Observed food items footnoted to disclosure with one asterisk under food item and further footnoted with just one asterisk as well for reminder at the bottom of menu which a customer may not notice. Correct so that both items appear together. CDI through instruction. |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
Properly label chemicals. (7-102.11) Observed incorrect chemical in bottle labeled degreaser. CDI-bottle emptied. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
No |
No
|
No |
Use proper cooling methods. (3-501.15) Observed large pot of beans cooling on ice bath. Ice melted and beans had not been stirred during cooling process. If using ice bath to cool, keep ice refilled around pan and stir foods. |
|
41
|
0
|
In-use utensils: properly stored |
No |
No
|
No |
Properly store in use utensils. (3-304.11) Observed in tongs stored on handle of cold hold drawer very close to floor. Store on clean surface. |