|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tomato dicer stored as clean with residue present on the cutting blade surfaces. Item was taken for re-processing during inspection. Observed several plastic containers stacked with sticker debris contacting the food contact surfaces of the subsequent pans. These items were removed for re-processing. Dishes must have all residue removed during the wash section of the wash/rinse/sanitize procedures. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of bleach not labelled as to its contents. Item labelled by PIC during inspection. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
3-502.11 Obtain a Variance for specialized processes.-Pf PIC stated during inspection that the chopped cabbage mix used for the pupusas in the facility is kept out of temperature controls and is instead soaked in a vinegar product. This would constitute acidification of a potentially hazardous food such that it would no longer be potentially hazardous. Processes such as this require a HACCP plan and variance approval by the NC Environmental Health Variance Comittee.
PIC has elected to keep the mixture cold and date marked, instead of leaving it out of temperature controls. |
|
41
|
0.50
|
In-use utensils: properly stored |
Yes |
No
|
No |
3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scooping devices stored in food products lacking handles. Items were removed by PIC. |