Inspection Violation

Premise Information


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Name

ANTOJITOS DON SAMMY

Rules Governing Inspection Scores.

Address

1910 MILTON RD

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28215

Swimming Pool Rules:


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Premise Type

3 - Mobile Food

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

5/2/2019

Final Score @ Grade

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	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in an ANSI accredited food protection managers course.
13	1.50	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw eggs and pork stored above RTE salsa and sour cream. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.
18	3	Proper cooling time and temperatures	No	No	Yes	Yes	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 a large covered container of cut lettuce cooling in a low boy at 55F. 30 mins after the first temp the item was still at 55F. Cooling did not occur. CDI- PIC voluntarily discarded the item. 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-REPEAT- Observed cooked beef tongue cooling at room temp at the start of the inspection at 127F. 30 mins after the first temp was taken the item was at 125F. At this rate the first parameter would not be met. CDI- PIC reheated the item to 167F. and stated it would be kept hot until cooled at the commissary. NOTE: Permit states the unit may not cool TCS foods on the unit. All cooling shall occur at the commissary.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce (47F), motza cheese (45F), queso fresco (45F), ham (47F), chicken (48F), hot dogs (45F), cup salsas (61F) and green salsa (45F) all above 41F. CDI- PIC voluntarily discarded all TCS foods above 45F. Per state memo no point deduction occurred for TCS foods between 42-45F for the first tie documented in 2019. However, if the violation is noted again corrective action and point deduction will occur. NOTE: A TPHC form has been provided to the PIC and EHS explained how TPHC is conducted and monitored.
21	1.50	Proper date marking and disposition	No	No	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- REPEAT- 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, hot dogs, salsa, and chicken all without dates. CDI- PIC voluntarily discarded the items.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	Yes	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- REPEAT- Observed cooked beef tongue and cut lettuce not meet proper cooling parameters. The beef was cooling at room temp and the cut lettuce was in a large covered container attempting to cool. CDI- EHS provided PIC with a MCPHD cooling poster and explained proper ways to cool at the commissary. NOTE: Permit states -the unit may not cool TCS foods on the unit. All cooling shall occur at the commissary.
35	2	Food properly labeled: original container	No	No	No	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - REPEAT- Observed all in use shakers and squeeze bottles without labels.
36	2	Insects and rodents not present; no unauthorized animals	No	No	No	Yes	No	6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed door open during operation without any protection from out door pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT- Observed several flies throughout the unit.
39	0.50	Wiping cloths: properly used and stored	No	No	No	Yes	No	3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.- REPEAT- Observed several wet, in use, wiping cloths stored on prep tops.
45	2	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	Yes	No	4-101.19 Nonfood-Contact Surfaces - REPEAT- Observed torn linoleum flooring paper being used on a shelf collecting dirt and food debris. Ensure all non food contact surfaces are smooth durable and cleanable. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a small reach in being used to cold hold TCS foods. Salsa was at 61F. The small reach in is non nsf/ansi.
48	1	Hot and cold water available; adequate pressure	No	No	Yes	No	No	5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no water available at any fixture during the start of the inspection. CDI- PIC obtained hot running water by the end of the inspection.