| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
2
|
PIC present, Demonstration - Certification by accredited program, and performs duties |
No |
No
|
No |
2-103.11(G) PIC shall ensure rules in the code for food safety and handling are met. Person in charge failed to ensure employees are using proper methods to rapidly cool time and temperature control for safety foods (TCS foods). EHS provided education to PIC on proper cooling parameters and methods. |
|
8
|
0
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink near make station with pan stored in it. CDI-PIC removed pan. EHS educated PIC that hand sinks shall only be used for handwashing. |
|
13
|
3
|
Food separated and protected |
Yes |
Yes
|
No |
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above an open container of beef broth and a closed container of salsa. CDI-PIC rearranged raw eggs so that they were stored below both food items. REPEAT.
3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed five containers of cooked beef tongue stored uncovered in reach-in cooler. EHS also observed uncovered food items in reach-in coolers and make station. Keep all products not cooling covered. CDI-PIC removed items and covered them during inspection. |
|
18
|
3
|
Proper cooling time and temperatures |
Yes |
Yes
|
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 41F. -P Observed three large metal pans of cooked refried beans cooked and cooled on 07/13 not reach 41F or below within a total of 6 hours from 135F to 41F. CDI-PIC voluntarily discarded all three pans. The beans ranged from 50F-60F. REPEAT. If this violation continues, EHS may take permit action for improper cooling. Establishment does not have a walk-in cooler.
Establishment has cooling posters posted. EHS educated PIC on proper cooling parameters and methods. EHS demonstrated how to setup an ice bath. |
|
20
|
1.50
|
Proper cold holding temperatures |
No |
No
|
Yes |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed the establishments only make station cold holding TCS food items (cut tomatoes, salsas, shredded cheese, sour cream, raw chicken, hot dogs, and raw beef) at temperatures above 41F. The ambient temperature of the station measured between 50-60F. Per PIC, all food items were placed in the make station at 12 pm at 41F or below. The establishment opens at 11 am. Verification visit no later than 07/23 to confirm make station has been repaired or replaced.
The owner voluntarily closed due to the establishment's only make station improperly cold holding TCS. Closed sign placed on door.. The owner stated he will close at 4 pm and not reopen until the make station is operating properly, or he purchases a new make station, and it is confirmed by Mecklenburg County Environmental Health. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
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 five containers of cooked beef tongue in reach-in freezer not date marked. EHS observed a package of hot dogs opened without a date mark label. CDI-PIC stated the food items were opened and prepared on Monday 07/12. EHS allowed PIC to back date product. No other date marking issues were observed during inspection.
3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed tomato salsa dated 07/06 stored in reach-in cooler exceeding maximum hold of 7-days. CDI-PIC voluntarily discarded product. TCS foods shall only be held for a maximum time of 7-days. REPEAT |
|
26
|
0
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee personal medication (pills) stored above prep table in kitchen area. CDI-Employee removed medication to his vehicle. |
|
31
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
Yes |
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 EHS observed 3 metal pans of beans cooling in deep portions, stacked on top of one another, and covered in reach-in cooler not approved for cooling. CDI-PIC voluntarily discarded all items. REPEAT; see violation #18.
4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed cooling of at least 5 food items (rice, beans, salsas, cooked pollo, cooked steak, cooked ground beef, cooked beef, etc.) and the establishment does not have a walk-in cooler or walk-in freezer to handle the amount of food items they are cooling. EHS discussed adding a walk-in cooler to facility to assist in cooling. Verification visit no later than 07/23 to check progress on cooling methods and cooling equipment. Contact Mecklenburg County for plan review on walk-in cooler. |
|
37
|
0
|
Contamination prevented during food preparation, storage and display |
No |
No
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cans of food and bottles of beverages stored directly on floor throughout kitchen. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
Yes
|
No |
4-205.10 Food Equipment, Certification and Classification - C Observed one tall reach-in soda cooler used to store and cool (refried beans observed cooling in unit) TCS foods. This unit shall only be used per manufacturer's specifications: "for packaged or bottled products." The second tall soda cooler on site is storing packaged or bottled products. The unit used to store TCS foods needs to be replaced with a commercial refrigerator that meets manufacturer's specifications. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
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 accumulation of food debris in reach-in coolers and make station. Clean all coolers and freezers to remove build up. |
|
53
|
0.50
|
Physical facilities installed, maintained and clean |
No |
No
|
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 accumulation of food debris and grease on exposed flooring and walls throughout kitchen, storage areas, and warewashing area. Observed accumulation of food debris under and behind equipment on floors and walls. Increase cleaning frequency to avoid build up. |