Inspection Violation

Premise Information


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Name

LOS REYES SUPERMARKET #4 DELI

Rules Governing Inspection Scores.

Address

4416 CENTRAL AVENUE

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28205

Swimming Pool Rules:


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Premise Type

2 - Food Stands

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

7/18/2018

Final Score @ Grade

74.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	No	No	No	2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.
8	1	Handwashing sinks, supplied and accessible	No	No	No	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at rear meat department hand sink. CDI replaced.
13	3	Food separated and protected	No	No	No	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chorizo stored over ready to eat salsa. CDI reordered storage . repeat violation.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	No	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no measurable concentration of chlorine in water being used for the sanitization of dishes. CDI remixed sanitizer and rewashed dishes.
17	3	Proper reheating procedures for hot holding	No	No	No	No	No	3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed yellow rice, white rice, steak all reheated to less than 165 degrees for hot holding. CDI reheated all products. Repeat violation.
18	3	Proper cooling time and temperatures	No	No	No	No	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 45F. -P Observed two pans of yellow rice and two pans of beef cooled from last night at greater than 45 degrees. CDI discarded. Repeat violation.
19	3	Proper hot holding temperatures	No	No	No	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork , pork carnitas and pork ribs held at less than 135 degrees . CDI reheated all products to 165 degrees . Repeat violation.
21	3	Proper date marking and disposition	No	No	No	No	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 ham , beef milanese held between 41-45 degrees and held more than 4 days. CDI discarded. repeat violation. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salsa verde, salsa rojas and crema packaged on site with no date labels . CDI labled products. Repeat violation.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	No	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 two pans of rice and two pans of beef cooled in too great of volume to facilitate proper cooling. CDI discarded product. Repeat violation.
35	2	Food properly labeled: original container	No	No	No	No	No	3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed salsa rojas, salsa verde, and crema in grab and go case without proper labling. 10 day verification required. Repeat violation.
47	1	Non-food-contact surfaces clean	No	No	No	No	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on faces of equipment throughout the facility . Repeat violation.
53	1	Physical facilities installed, maintained and clean	No	No	No	No	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor and wall damage in meat room. Repeat violation
54	1	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs in chicarone case not shielded as required. Repeat violation.