|
|
| CDI=Corrected During Inspection | |
R=Repeat Violation | |
VR=Verification Required | |
|
|
| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
3
|
0
|
Management, food & conditional employee; knowledge, responsibilities & reporting |
Yes |
No
|
No |
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training available during inspection. PIC stated that establishment was repainted and some things on the wall were removed and thrown away by their mother. *CDI - EHS provided copy of employee health policy and reporting agreement for current and future staff to read, sign and date.
For more information on employee health policy, please visit: www.mecknc.gov/foodsafety |
|
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 - Raw Steak, Raw Cut Steak for Tacos, Raw Chicken and Chicharon, Refried beans and cheese mixes for Pupusas above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
For more information, please visit: www.meckncgov/foodsafety 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 |
*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shredded Mozzarella, Shredded Chicken and Bean, cheese and Chicharon Pupusa mixes above 41F, see temp chart for details. Pupusa Cooler maintaining an ambient temperature of 45F. *CDI - PIC removed and discarded all items. PIC called Repairman and is scheduled to repair unit tonight or tomorrow morning.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
24
|
0
|
Time as a Public Health Control; procedures & records |
Yes |
No
|
No |
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Small Flip Top items held on TPHC without times written for when food items were removed from temperature control environment. *CDI - PIC wrote times. |
|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
Yes
|
No |
*REPEAT* 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 - Raw Steak, Raw Cut Steak for Tacos, Raw Chicken and Chicharon, Refried beans and cheese mixes for Pupusas prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items.
*Observed - Cooked Molida Carne and Chicharon cooling in 2 Door Standing RIC with slow rate of cooling. *CDI - PIC moved items to Glassdoor RIF to speed up the cooling rate.
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 . |
|
38
|
0
|
Insects & rodents not present; no unauthorized animals |
No |
No
|
No |
6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Small fruit flies in back area near vegetable rack. |
|
43
|
0.50
|
In-use utensils: properly stored |
No |
Yes
|
No |
*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop handles to beans and flour in contact with the food product. |
|