Premises Information


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Name

LA GUATEMALTECA BAKERY & RESTAURANT

Address

6132 N TRYON ST

SUITE C

City/State/ZIP

CHARLOTTE

28213

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/6/2023

Final Score @ Grade

90.50

General Comments

NOTE: Facility does not have a walk in cooler. Facility is conditioned/ required to have a blast chiller per their permit conditions. Facility is a cat IV. Facility cooks, cools and reheats over 3 items. Items are being cooled in large batches. Facility only has 3 tall reach in coolers to cool foods along with a small ice machine. Units cannot safely and efficiently handle the capacity of cooling hot foods and stored food items. Tall reach in cooler was temped at 50F. Cooler was closed for approximately 45 minutes. Tall reach in cooler was cooled down to 42F, however the foods in the cooler were still at 50F. Temperatures were not taken today. PIC does not know how long items were out of temp. Foods were discarded. Items cannot effectively and safely be cooling in the tall reach in coolers. IMMEDIATE SUSPENION ISSUED. SEE IMMEDIATE SUSPECTION SHEET FOR MORE INFO.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	Yes	No	No	2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed facility with several food violations (storage order, cold holding and cooling). Facility also had issues with cooling methods, cross contamination, washing dishes and cleaning. Employees do not take temperatures throughout the day to ensure temperatures are within range. EHS discussed all concepts with PICs. EHS addressed and reiterated all issues/ violations with PICs. EHS will come back for compliant visit to ensure PICs have what they need to obtain food safety and food safety concepts. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed unpackaged raw chicken stored above raw beef in the tall reach in freezer. CDI- Chicken placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
20	1.50	Proper cooling time & temperatures	Yes	No	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 chicken and beef soups cooling at a rate of 0. CDI- Soups placed in the tall reach in freezer for cooling. Soups were made yesterday and taken out to portion some into the hot wells. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, sausages, chicken, pork, ground pork, tomato sauce in the tall reach in holding above 41F. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
33	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 large batches of tamales being cooled. CDI- Items portioned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bins ofraw chicken and pork thawing without running water or under refrigeration. CDI- Water ran on items.
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed bins of flour and sugar without labels. CDI- Items labeled.
39	1	Contamination prevented during food preparation, storage & display	Yes	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 raw meat thawing at the 3 comp sink. Dishes were being washed at the 3 comp sink also. CDI- EHS advised PIC to only complete 1 task at the 3 comp at a time to reduce contamination. Either wash dishes OR thaw meat. Facility cannot safely and effectively do both. Meat removed.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed tall reach in holding above 41F. Tall reach in was at 50F. Observed blast chiller not working. PIC plugged in blast chiller. PIC did not know how to use blast chiller. Blast chiller is required per permit conditions.
48	0	Warewashing facilities: installed, maintained & used; test strips	Yes	No	No	4-603.16 Rinsing Procedures (C) Observed dishes not rinsed after washing. CDI- Dishes taken back for washing, rinsing and sanitizing. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed raw meat and dishes in the 3 comp sink.
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed tall reach in cooler and freezers in need of cleaning. Tall reach in freezer was soiled with raw meat juices at the bottom. Observed prep top in need of cleaning.
55	0	Physical facilities installed, maintained & clean	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 wall damage in bakery area near entrance to main kitchen area. Observed wall damage near hot wells. Observed low grout near handwashing sink. 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 floors in need of cleaning.