| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
1
|
1
|
PIC Present, demonstrates knowledge, & performs duties |
No |
Yes
|
Yes |
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control/oversight over foodborne illness risk factors as evidenced by improper handwashing, improper cooling, improper cold holding and improper cold holding. Some improvement from previous inspection. EHS recommends that PIC use the checklist provided (in Spanish) during verification visit via email on 8/7. REPEAT VIOLATION VERIFICATION REQUIRED within 10 days on or before 8/27 to ensure improvements in active managerial control. EHS recommends staff use resources from the Mecklenburg County Environmental Health Website: https://eh.mecknc.gov/food
EHS advised that there are videos that can be used as training resources on the website for staff as well as a food safety checklist that can be implemented to ensure effective managerial control.
A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival EHS observed significant food preparation going on and no one identified as being in charge. CDI: After much discussion, a front of house employee agreed to walk with and assist EHS until manager arrived approximately 30 min later. |
|
2
|
1
|
Certified Food Protection Manager |
No |
No
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
8
|
2
|
Hands clean & properly washed |
Yes |
No
|
No |
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P
2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P
Observed employee drink out of cup with gloved hands, doff gloves and immediately don new gloves and then begin working with food. CDI: Employee doffed gloves, washed hands, and then donned new gloves. |
|
19
|
1.50
|
Proper reheating procedures for hot holding |
Yes |
No
|
No |
3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese dip with 10 minutes left in the reheating process still at 137F on the expo line. CDI: Product was rapidly reheated on the stove to over 165F. Observed corn on the cob reheating in a soup crock still at 108F with 30 minutes left to reheat. CDI: Soup crock turned up higher and corn rapidly reheated except for 1 ear which only reached 157F. That one piece was voluntarily discarded.
Note: EHS discussed with staff the process for reheating cheese dip. Cook on the line stated the reheats it to 140-145F before placing on the line. The back up is only heated to about 100F and then placed in the hot box to come up to 140-145F before placing on the line. However, cheese dip is cooked and then cooled and then reheated for use. All cheese dip must hit 165F within 2 hours of reheating. Today, the cheese dip on the cook line and in the hot box was reheated fully prior to placing back on the line or in the hot box after only being out of the cooler for approximately 40min per the cook. |
|
20
|
3
|
Proper cooling time & temperatures |
Yes |
Yes
|
No |
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. Observed consome for birria, refried beans and charro beans still cooling from yesterday in the walk in cooler above 41F. CDI: Items voluntarily discarded. REPEAT VIOLATION
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 fajita meat and carne asada meat cooling in walk in cooler at a rate of 0F/min. Items had approximately 1.5 hours left to cool. CDI: Products were separated out and left open/uncovered to properly cool. REPEAT VIOLATION
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 . |
|
21
|
0
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked onions and peppers stored on top of vent for flat top grill. Items were below 135F. Line cook stated that product would be heated again and then placed in the hot well where it would remain for service. Product was then placed in the hot well and temped below 135F. CDI: EHS directed PIC to have someone heat the product to over 165F. Product was reheated but to 145F and placed in a pan for storage. EHS then advised PIC to have staff continue reheating and the product was then 170F before placing on the line. All other hot holding was observed in compliance today.
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 . |
|
22
|
3
|
Proper cold holding temperatures |
No |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliding door reach in cooler with salsas and items for elote corn holding above 41F. All items in unit from yesterday were voluntarily discarded. Salsas portioned and placed in the unit today were relocated to the walk in cooler to rapidly cool. REPEAT VIOLATION VERIFICATION REQUIRED by 8/20 to ensure cooler is working and food is held at 41F or below. PIC stated that they have called someone to repair/evaluate the cooler today.
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 . |
|
23
|
1.50
|
Proper date marking & disposition |
Yes |
Yes
|
No |
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C)
Observed date mark on chicken broth and consome for today when products were cooked yesterday. Observed servers are placing date the products were placed in the cooler rather than original prep date. CDI: Date changed to yesterday on chicken broth and salsa. Consome was voluntarily discarded (see #20). Ensure all pans have correct date on them in all coolers. REPEAT VIOLATION Some improvement as now all items have a date mark and through discussion, and evaluation of process, these were the only incorrect dates.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
2
|
Toxic substances properly identified stored & used |
No |
Yes
|
No |
7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf REPEAT VIOLATION
Observed several bottles labeled as sanitizer with undiluted bleach or with other chemicals in them. CDI: Chemicals properly identified and labels corrected or chemicals removed. Ensure that only sanitizer at proper strength is labeled as sanitizer. |
|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
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 Observed several items including meats, consome, charro beans, birria meat, and refried beans cooling in deep covered containers, some large bus tubs. Observed Barbacoa cooling in ice baths with no stirring. CDI: Items voluntarily discarded or separated, mixed, uncovered and moved to the walk in cooler. Barbacoa was stirred to exceed proper cooling requirements. REPEAT VIOLATION Future violations of cooling methods will result in a risk control plan and/or permit action.
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 several house flies throughout kitchen area and some in dish washing area. PIC indicated that their fly barrier broke over the weekend. EHS advised to increase pest control methods and get the fly barrier operational as quickly as possible. |
|
44
|
0.50
|
Utensils, equipment & linens: properly stored, dried & handled |
Yes |
Yes
|
No |
4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted.
Observed several containers stored as clean, stacked together, wet nested. CDI: Items separated for air drying. Some improvement from previous inspection. REPEAT VIOLATION
4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying containers with a towel. CDI: Employee was advised to stop and to allow pans to air dry. |
|
47
|
0
|
Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used |
No |
Yes
|
No |
4-501.11 Maintain equipment in good repair. Observed gasket on small reach in cooler in the server area damaged. PIC stated that the gasket is supposed to be in today and will be replaced. Cooler is currently not in use. REPEAT VIOLATION All previous violations corrected. |
|
48
|
0
|
Warewashing facilities: installed, maintained & used; test strips |
Yes |
No
|
No |
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf When EHS attempted to assess sanitizer at 3-comp sink, employees stated that they manually mix the sink and surface chemical and dilute it. EHS asked staff to prepare and test the solution. After approximately 20 min, employees were unable to correctly verify that chemical was mixed properly due to having no test strips for sink and surface sanitizer. CDI: EHS had staff make sanitizer with chlorine solution at the 3-comp sink. Employees were able to properly demonstrate the making and testing this sanitizer. This is the type of sanitizer used throughout the establishment in buckets and spray bottles already. EHS advised and staff agreed to use only chlorine sanitizer unless they have the proper test strips for another type of sanitizer. |
|
54
|
0
|
Garbage & refuse properly disposed; facilities maintained |
Yes |
No
|
No |
5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door left open on dumpster. CDI: Door closed. |
|
55
|
0
|
Physical facilities installed, maintained & clean |
No |
Yes
|
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 one AC vent cover hanging down near grill area. Remove covers and utilize currently attached vent system or reattach. REPEAT VIOLATION |
|
56
|
0.50
|
Meets ventilation & lighting requirements; designated areas used |
Yes |
Yes
|
No |
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.
Observed employee drink stored in reach in freezer above and commingled with restaurant food. CDI: Drink removed. REPEAT VIOLATION Designate an area for employee items. Some improvement as there was only 1 employee item stored incorrectly today. |