| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
6
|
2
|
Hands clean and properly washed |
Yes |
No
|
No |
2-301.14 Wash hands before donning gloves and between gloves uses. -P
2-301.14 Wash hands after activities that contaminate them. -P
Observed employee handle raw meat and then proceed to open cooler doors, handle clean plates, and begin to work with ready to eat foods. Observed employee begin to change gloves then proceed to prepping ready to eat food from raw food without washing hands between tasks. CDI (corrected during inspection) by instruction to employee to wash hands and by instruction by the PIC (person in charge) explaining handwashing. Employee was stopped before handling ready to eat foods and plate was used only for raw product. |
|
8
|
1
|
Handwashing sinks, supplied and accessible |
Yes |
No
|
No |
5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf
5-203.11 At least 1 handwashing sink, a number of handwashing sinks necessary for their convenient use by employees is provided.
Observed handsink blocked during inspection by large trash can. CDI. The trash can was moved. Handwashing sink is inconvenient for use by food employees working at the grill/prep area (see transitional permit condition). This has been proven by handwashing violations at this inspection and previous inspections under previous permit. The owner is aware and in the process of installing a new handsink and exploring other options as deemed approved by the Mecklenburg County Plan Review Dept (I will verify this with senior EHS to see if any other options are available). |
|
13
|
1.50
|
Food separated and protected |
Yes |
No
|
No |
3-302.11(A) Separate the different types of raw animal foods. -P
3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P
Observed raw chicken over ready to eat pork and chicken in the prep cooler. Observed raw shell eggs over ready to eat drinks and chopped lettuce in walk in cooler. Observed pork over tilapia in the walk in cooler. CDI all the foods were moved to their designated areas. Provided the PIC with storage charts. Suggested labeling walk in cooler shelving where appropriate foods should be stored. i.e. separating racks with ready to eat/unwashed produce/raw meats. |
|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P
Observed raw steak being sliced at prep cutting board and not cleaned before employee was about to work with ready to eat foods. Clean the prep table with sanitizer at appropriate concentrations between uses to prevent contamination. CDI. Instructed employee to use designated sanitizer bucket to effectively clean cutting board. |
|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P
Observed tomato salsa and tomatillo sauce hot holding less than 135F (at 119F). Do not double pan these sauces in the hot well as hot water does not effectively surround the container. CDI the sauces were voluntarily discarded by the PIC. |
|
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
COMMENT: Observed shredded cheese at 42F. Observed pork at 46F. CDI the cheese was ice bathed to 41F and the pork was voluntarily discarded by the PIC. Informed the PIC of cold holding compliance as of Jan. 1, 2019. No points taken as this is their first inspection from transitional issuance. |
|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
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 missing date marks on ready to eat ham and hot dogs in the prep cooler. Observed cooked cactus and ensalada de papusa in walk in cooler with no date mark. Observed no pull thaw date marks on foods in the reach in cooler. CDI the items dates were verified and properly labeled. I will return within ten (10) days to verify compliance and ensure date marking is being properly followed. |
|
43
|
0
|
Single-use and single-service articles; properly stored and used |
No |
No
|
No |
4-502.13 Single-use and single-service articles may not be reused.
COMMENT: Observed sour cream containers being reused as containers to hold salsas. These containers are not durable and shall be discarded once used. Manager informed. |
|
45
|
0
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
4-501.11 Maintain equipment in good repair.
COMMENT: Resurface the cutting boards on the prep cooler and the hot steam table area as needed if they continue to wear. Replace the broken lids on the deep freezer or replace deep freezer (with commercially approved equipment). |
|
46
|
0.50
|
Warewashing facilities: installed, maintained and used; test strips |
No |
No
|
Yes |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf
No quaternary ammonia test strips available for use to measure sanitizer in the three compartment sink. I will return within ten (10) days for compliance. Informed manager of test strips that need to be obtained. |
|
53
|
0
|
Physical facilities installed, maintained and 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.
COMMENT: Replace the stained ceiling tiles in the front waitress station. |
|
54
|
0
|
Meets ventilation and lighting requirements; designated areas used |
No |
No
|
No |
6-303.11 Provide 10 foot candles in storage rooms, provide 20 foot candles inside equipment such as reach-in and under-counter refrigerators, and provide 50 foot candles of light over food preparation surfaces.
Observed 11 foot candles above ice machine and reach in cooler in front waitress station. Observed 28 foot candles above the grill/stove. Observed 7 foot candles in the storage room. Provide lighting as specified above. |