|
7
|
1.50
|
No bare hand contact with RTE foods or a pre-approved alternate properly followed |
Yes |
No
|
No |
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee slicing and handling bread with barehands. CDI-PIC stated he will immediately cook bread to over 165F in oven. EHS observed cooking process begin with bread. |
|
14
|
0
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer below 100 pm in sanitizer bay. CDI-PIC emptied bay and raised quat between 200 ppm. Maintain proper quat levels at all times during warewashing. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 9 paninis in cold holding in display case at temperatures above 41F for more than 4 hours. PIC stated items were placed in display case at 8:00 AM, EHS observed violation after 4 hours. All other TCS foods in the display case were measuring at 41F and below, and the back stock of paninis were measuring at 41F. CDI-PIC voluntarily discarded all paninis. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
No
|
No |
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 smokey tomato cream sauce, Bolognese and other TCS foods in customer reach-in freezer without date marks. Observed in-house ROP (HACCP granted) meats and purchased meats in customer reach-in freezer without date marks. CDI-PIC was able to backdate all products with correct dates. |
|
27
|
1
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed ROP raw pork belly and raw whole chicken not listed in the approved HACCP plan granted by Mecklenburg County. This violation is based on the approval letters produced by PIC. CDI-EHS recommended the pork belly and raw whole chickens be removed from the property until owner amends the HACCP plan by Mecklenburg County. Points were not escalated because this was a new product and they addressed the labeling issue mentioned by EHS previously. |
|
31
|
0.50
|
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 one container of cooked mash potatoes cooling in walk-in cooler in deep portions and covered. CDI-PIC decided to remove wrap, stir product, divide into two containers, and monitor cooling temperature. Products rate increased to .70 at third temperature check. |
|
46
|
0
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
No |
4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash solution at 96F. Maintain wash solution at a minimum of 110F or per manufacturer. |