| Violation Date |
Code |
Description |
| 2018-12-14 |
52 |
5-501.113(b) keep dumpster, outside waste containers covered with tight-fitting lids or doors.- observed one dumpster missing a lid and both doors open during the inspection. |
| 2018-12-14 |
6 |
2-301.14 wash hands before donning gloves and between gloves uses. wash hands after activities that contaminate them. -p- observed several employees enter the kitchen and don gloves without a hand wash to prep rte foods. observed one employee handling foo |
| 2018-12-14 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p- observed an employee handle rte tortillas with bare hands. cdi- employee voluntarily discarded the rte food, washe |
| 2018-12-14 |
8 |
6-301.14 post a handwash sign at each handsink.- observed hand sink on market side without a hand wash sign posted. ehs provided pic with a mcphd hand wash sign. |
| 2018-12-14 |
13 |
3-302.11(a)(4) protect food in storage using covered containers, intact wrappings, or packaging.- observed green salsa, red salsa, soup, ground beef, steak, and pork all below 45f and uncovered in the walk in cooler. once tcs foods are properly cooled ens |
| 2018-12-14 |
21 |
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 green salsa, red salsa, and ground beef all without date marks. employee stated all items were prepared on 12/12/18. cdi- pic was |
| 2018-12-14 |
33 |
3-501.13 use approved thawing methods.- observed four large packages of beef in a prep sink thawing. an employee added ice to the sink. ehs educated employees on proper thawing methods. ensure thawing occurs under cool running water, inside of refrigerati |
| 2018-12-14 |
1 |
2-101.11 pic shall be present during all hours of operation. -pf- at the start of the inspection there was no pic present. cdi- observed pic arrive half way through the inspection. |
| 2018-12-14 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor.- observed chicken, beef, pork, and cheese all stored on the floor. an employee moved all items to at least six inches above the floor. |
| 2018-12-14 |
41 |
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 scoop handles inside of sugar and seasonings. an employee moved |
| 2018-12-14 |
45 |
4-202.16 nonfood-contact surfaces - observed facility using wet rags under cutting boards. ensure all non food contact surfaces are smooth, cleanable, and non absorbent. 4-501.11 maintain equipment in good repair.-repeat- observed several racks in the wal |
| 2018-12-14 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.-repeat- observed food debris build up on racks in both walk in coolers, cold holding equipment on both sides of the facility, and grease residue build up on |
| 2018-12-14 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- observed several in use metal shakers without a label. |
| 2018-08-30 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw beef stored above peppers in the restaurant walk in cooler. cdi - items were rearranged.observed raw chicken stored above cooked pork in the meat market walk in cooler. cdi - |
| 2018-08-30 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed pink and black build up in the ice machine. cdi - ice machine was cleaned during the inspection. |
| 2018-08-30 |
19 |
repeat violation 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed cooked pork, chicken and black beans on the counter below 135f. cdi - items were reheated to at least 165f; see temperature chart. |
| 2018-08-30 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed a large amount of raw chicken stored on the prep sink and counter waiting to be prepped. chicken was 56f. cdi - explained to bring a little out at a time and if the employee n |
| 2018-08-30 |
34 |
4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf - the only thermometer onsite was dead. change the battery or provide a new thermometer. verification required 9/9/2018 |
| 2018-08-30 |
45 |
general comment 4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pf - observed the inside of the guacamole bowls peeling and not smooth and ea |
| 2018-08-30 |
47 |
repeat violation 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the tracks of the meat case in the meat market and on the fan covers in the walk in cooler. improvement noted |
| 2018-08-30 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed multiple flies in the kitchen. |
| 2018-06-12 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed beef sitting on the counter at 89f. cdi - beef was reheated to 193f. |
| 2018-06-12 |
8 |
general comment 6-301.14 post a handwash sign at each handsink. - observed no hand washing sign in the men's restroom. cdi - sign provided. ~ |
| 2018-06-12 |
14 |
repeat violation 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed food debris on a plate that was stored as clean. cdi - plate was removed to be washed again.observed pink build up on the shield in |
| 2018-06-12 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf - pic stated they hold their chichar |
| 2018-06-12 |
13 |
3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee crack raw shell eggs then touch a pan, tongs, the door of the prep unit and a container of eggs with the same gloves. cdi - stopped empl |
| 2018-06-12 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed cups and plates stacked wet. . |
| 2018-06-12 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed a container of sugar and a salt shaker unlabeled. cdi - items were labeled. |
| 2018-06-12 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the meat walk in cooler shelves, the meat case doors and tracks and the prep unit gasket. |
| 2018-03-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no pic with certification present.2-103.11 (a)-(l)person-in-charge-duties - pf - observed several repeated violations (#4, #13, #21, #37) pic not ensuring fo |
| 2018-03-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee drink cups stored on prep tables and a personal drink stored inside meat display cooler next to meats. cdi- personal drinks removed. |
| 2018-03-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meat on shelf above a pan of pico de gallo in walk in meat cooler. observed two pots of broth in restaurant walk in cooler and an open bucket of cooked peppers in meat market w |
| 2018-03-12 |
18 |
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 45f. -p observed a deep pot of tomatillos cooked approx. 7.5 hrs ago that was still at 65 degrees with no cooling methods in use. cdi- worker |
| 2018-03-12 |
21 |
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 chicken broth made 2 days ago not date marked and cooked peppers, beans, and vinegar cole slaw (curtido) made at some point yesterd |
| 2018-03-12 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a number of dishes with food debris on them stored as clean. cdi- dirty dishes placed dish sink for re-washing.4-602.11 clean the equipment and utensi |
| 2018-03-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open buckets of peppers stored on floor in kitchen. cdi- food stored off the floor. |
| 2018-03-12 |
49 |
5-205.15 maintain a plumbing system in good repair. prep sink has a bad leak and floor drain under this sink is draining very slowly, needs repair. |
| 2018-03-12 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. observed several instances of employee personal foods, pots of food, containers of food, etc. stored co-mingled with restaurant foods. need to sep |
| 2018-03-12 |
31 |
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 tomatillos cooling with no cooling methods. observed large deep pot of bea |
| 2017-12-12 |
21 |
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 a number of foods prepared or opened yesterday not date marked including: deli ham, several salsas, tamales, fried egg, soups, and |
| 2017-12-12 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed open employee bottle drink stored in meat market display case touching onions. cdi- employee drink and onions disposed of. (repeat) |
| 2017-12-12 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no pic with certification.2-103.11 (a)-(l)person-in-charge-duties - pf - observed several repeated violations (#4, #13, #21, #37). pic not ensuring foodsafet |
| 2017-12-12 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed stack of boxes of raw chicken leaning over rack with rte salsas. cdi- salsas moved to high shelf above raw meats. observed several buckets of raw meats in meat walk in cooler and f |
| 2017-12-12 |
17 |
3-403.11 reheat all tcs foods to 165f within 2 hours if food is to be hot held until service. -p observed very large pot of carnitas at 80 degrees in meat market with no temperature control. meat market worker said it was partially reheated 4 hrs ago and |
| 2017-12-12 |
26 |
7-204.11 provide sanitizer at correct concentrations, diluting as required.-p observed spray bottle of chlorine sanitizer too strong,reading above 200 ppm bleaching test strip. cdi- sanitizer diluted to proper strength. (repeat)7-102.11 label working cont |
| 2017-12-12 |
51 |
6-501.18 maintain handwashing sinks, toilets and urinals clean. restroom commodes need better cleaning at the base. |
| 2017-12-12 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat -observed several buckets of meats stored on the floor in the meat market walk in cooler and walk in freezer. cdi- foods stored of |
| 2017-12-12 |
45 |
4-501.11 maintain utensils and equipment in good repair. observed meat grinder with a rusty grinder attachment, pic removed rusty piece to have replaced. observed damaged plastic strainer, strainer disposed of. |
| 2017-12-12 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt orother materials. observed restroom exhause fans with significant dust build up needing cleaning.general comment: due to multip |
| 2017-12-12 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air mustflow around product to remove the heat. -pf observed several salsas in 5 gallon buckets actively cooling with tight lids. cdi- sal |
| 2017-09-26 |
18 |
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 45f. -p observed three 5 gallon buckets of tcs house made salsas at 60-65 degrees approx. 6 hrs since cooling began in walk in cooler. cdi- s |
| 2017-09-26 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no pic with certification.2-103.11 (a)-(l)person-in-charge-duties - pf - observed several repeated violations (#4, #13, #21, #37). pic not ensuring food safe |
| 2017-09-26 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee eating on prep table in meat market. cdi- employee corrected by pic, took food to dining room, and cleaned and sanitized prep area. observed employee |
| 2017-09-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw pork stored above rte deli ham and packaged cheeses in meat market walk in cooler. observed cactus stored on top of raw meat in meat cooler. observed raw shell eggs stored abov |
| 2017-09-26 |
26 |
7-209.11 storage-other personal care items - c observed employee personal items, vitamins and etc. stored next to single service items and above prep tables in meat market. items removed.7-204.11 provide sanitizer at correct concentrations, diluting as re |
| 2017-09-26 |
21 |
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 salsa made yesterday not date marked. cdi- pic date marked salsa. 3-501.18 discard the food requiring date labels once time/tempera |
| 2017-09-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - observed several buckets of meats stored on the floor in the walk in freezer. cdi- foods stored off the floor. |
| 2017-09-26 |
45 |
4-501.11 maintain equipment in good repair. observed meat market walk in cooler fan leaking, large sheet of metal suspended from fan to divert leaking water away from produce below. needs repair. observed walk in freezer floor separated from subfloor with |
| 2017-09-26 |
53 |
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 men's restroom handsink with damaged wall behind sink and sink needing re-caul |
| 2017-09-26 |
54 |
6-501.14 change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. observed restroom exhause fans with significant dust build up needing cleaning.general comment: call 980-314 |
| 2017-09-26 |
31 |
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 improperly cooled salsas in 5 gallon buckets with tight lids and beans imp |
| 2017-05-15 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf - meat market side: observed cheeses (several types), ham, ceviche, cooked shrimp, and several items frozen without any dates. kitchen side: |
| 2017-05-15 |
2 |
2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf - observed no employee health policy in place. it is vital that all food employees have an understanding of the policy. left s |
| 2017-05-15 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - 0 pts - observed one open drink on a prep table. cdi -moved to lower shelf. |
| 2017-05-15 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -p - observed several employees washing hands for less than 10 seconds total. cdi - corrected through |
| 2017-05-15 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed employee bare hand contacting a sandwich and tomatoes. cdi - discarded. gloves or other utensils shall b |
| 2017-05-15 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf - observed utensils placed in hand sink preventing hand washing from occuring. cdi - moved. |
| 2017-05-15 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p - repeat - observed raw chicken stored next to raw beef in meat case with visible splash a divider is necessary. // 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - obse |
| 2017-05-15 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed slicer, band-saw, several meat trays, and exterior of utensils soiled with visible build up. cdi - to be cleaned 4-702.11 before use after cleaning |
| 2017-05-15 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - 0pts - observed beans reading 93f. discontinue leaving left overs on top of hot holding weld. either properly cool or place in hot holding container. cdi - properly cooled in walk in |
| 2017-05-15 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - repeat - observed several of food items stored directly on the floor in the walk in freezer. |
| 2017-05-15 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. - observed no pic with certification. 2-103.11 (a)-(l)person-in-charge-duties - pf - observed several repeated violations (#13, #14, #21, #37). observed manager overloo |
| 2017-05-15 |
41 |
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. - 0 pts - observed knife handle stored on beef. cdi- moved. |
| 2017-05-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed several utensils stored wet. 4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed larg |
| 2017-05-15 |
45 |
4-501.11 good repair and proper adjustment-equipment - c - 0pts - observed blade of slicer rusted. replace. |
| 2017-05-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - observed cleaning needed on doors of meat case, gaskets, shelving throughout, and prep areas. |
| 2017-05-15 |
49 |
5-205.15 maintain a plumbing system in good repair. - observed only hand sink in meat market area very slow to drain. verification required. |
| 2017-05-15 |
53 |
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. - 0 pts - observed cleaning needed under cardboard boxes, |
| 2017-05-15 |
35 |
3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed several spices without any labels. label all spices. |
| 2017-03-24 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf 3-302.11(a) separate raw animal foods from ready-to-eat foods. observed prep sinks holding raw meats that also had pan of tortilla dough and bucket of cooked tomatillas on them. cdi- rte fo |
| 2017-03-24 |
14 |
l4-702.11 before use after cleaning - p spoke to slicers and saw cleaning procedure. pic described a two step process including a washing sanitizing in the same step and then a rinsing step. all food contact surfaces need a 3 step cleaning process of wash |
| 2017-03-24 |
1 |
2-102.12 pic shall demonstrate knowledge by being a certified food protection manager. certified pic was not present for inspection, was called and came during the inspection. |
| 2017-03-24 |
21 |
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 a number of date mark required foods that had been cooked/ prepped over 24 hrs ago that were not date marked including but not limi |
| 2017-03-24 |
33 |
3-501.13 use approved thawing methods. observed raw ribs thawing in prep sink without water running, ribs had warmed above 45 degrees, observed at 53 degrees. cdi- pic moved ribs to walk in cooler. |
| 2017-03-24 |
35 |
3-602.11 food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -pf observed house made salsa |
| 2017-03-24 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed a lot of food boxes stored on floor of walk in freezer and cooler (this cooler has too much product and worker have difficulty ke |
| 2017-03-24 |
45 |
4-205.10 ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ansi certified or equivalent. observed facility using non nsf propane burner for cooking and unit also not under hood ventilation. this is a fire and carbon mono |
| 2016-12-22 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pf 3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored on shelf above raw beef in meat market meat cooler. observed raw pork and raw beef stored above |
| 2016-12-22 |
18 |
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 45f. -p observed cooked menudo in deep pans in walk in cooler cooling for 5.5 hrs at 58 degrees, will not reach 45 degres in 30 minutes with |
| 2016-12-22 |
22 |
3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf cooked chicharrones held with tphc p |
| 2016-12-22 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf bottle of degreaser not labeled. cdi- bottle labeled. |
| 2016-12-22 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed pan of cooked beef thawed yesterday not properly date marked. observed a number of foods (soups, tamales, cooked beef, etc. in walk in |
| 2016-12-22 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed box of rotten fruit awaiting disposal stored above a side of raw beef in prep sink. cdi- fruit disposed of. |
| 2016-12-22 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. bucket labeled sanitizer holding wiping cloths observed at 0 ppm. cdi- sanitizer made to proper strength.general comment: * for a regrade call (980) 314-162098 |
| 2016-12-22 |
31 |
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 foods diced cooked beef actively cooling in deep pans with no temperature control a |
| 2016-08-15 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed hot dogs, ham, lettuce and cheese above 45f in the prep top. cdi - items were discarded. observed raw steak and steak fajitas in the meat case above 45f. cdi - items were tak |
| 2016-08-15 |
1 |
repeat violation 2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified. |
| 2016-08-15 |
6 |
2-301.12. follow the cleaning procedure to adequately wash your hands. use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-p - observed employee wash hands and turn off the faucet with bare hands twice. cdi - explained proc |
| 2016-08-15 |
13 |
repeat violation 3-302.11(a) separate the different types of raw animal foods. -p - observed raw beef stored above shell eggs in the prep unit. observed raw meats commingled in the chest freezer. follow proper storage order in freezers when the original p |
| 2016-08-15 |
14 |
repeat violation 4-702.11 before use after cleaning - p- observed an employee wash a pair of tongs, rinse and then take back to the meat market side to use. cdi - stopped employee and explained that items need to be sanitized before using. employee saniti |
| 2016-08-15 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bucket and soap water bucket unlabeled. |
| 2016-08-15 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed rusty shelves in the walk in cooler. resurface/replace shelving. do not spray paint. observed a split gasket on the walk in cooler. replace gasket.4-101.11 food contact surfaces shall |
| 2016-08-15 |
36 |
general comment 6-501.111 keep the premises free of insects, rodents, and other pests. - observed fruit flies in the kitchen and flies in the dining area. remove pests. |
| 2016-08-15 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed one wet cloth on a prep table. |
| 2016-08-15 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers and plates stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed |
| 2016-08-15 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on the doors of the meat case and walk in cooler shelves.* for a regrade call (980) 314-1620 |
| 2016-08-15 |
31 |
repeat violation 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 steak fajitas out on the table in prep then placed in |
| 2016-05-23 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw meats stored above rte foods, milk, pico de gallo, etc. in walk in cooler. cdi- food stored by final cook temperature. observed raw seafood stored right next to cooked shrimp |
| 2016-05-23 |
14 |
4-602.11 clean the equipment and utensils used with tcs foods as required to avoid contamination. -p observed workers not properly washing, rinsing, and sanitizing large dishes and meat market trays in the 3 compartment sink as items were not being immers |
| 2016-05-23 |
8 |
6-301.12 provide paper towels or approved alternative for hand drying at each handsink. -pf observed no hand towels at meat market hand sink nor in men's restroom. cdi- towels provided. |
| 2016-05-23 |
18 |
3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed cooked menudo in walk in cooler that had been cooling since yesterday morning that was 48 degrees in the center. pan w |
| 2016-05-23 |
6 |
2-301.14 wash hands after activities that contaminate them.-p observed employees in meat market with no access to hand towels and were not able to properly wash and dry hands. cdi- towels provided for employees to properly wash hands. |
| 2016-05-23 |
7 |
3-301.11(c ) minimize bare hand contact with exposed food that is not in ready-to-eat form.-pf observed workers handling rte foods that were to be cooked (tortillas and tamales) and also raw meats that were to be cooked, with bare hands. cdi- employees co |
| 2016-05-23 |
21 |
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 a few different date mark required foods refrigerated more than 24 hrs that were not date marked. cdi- foods date marked. |
| 2016-05-23 |
1 |
1 2-102.12 pic demonstrates knowledge by being a certified food protection manager. no certified food protection manager on siteduring inspection. |
| 2016-05-23 |
31 |
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 deep and sealed pans in use to cool foods. cdi- reviewed proper cooling m |
| 2016-05-23 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed instances of boxes of raw meats stored on floor of meat walk in cooler and buckets of raw washed vegetables stored on the floor. |
| 2016-05-23 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed meat market workers not wearing hair restraints. |
| 2016-05-23 |
45 |
4-101.17 wood, use limitation - c observed raw wood shelving in walk in meat market freezer in use to store foods. only treated wood is allowed, recommend changing shelving to easily washable, durable, material.4-501.11 maintain equipment in good repair. |
| 2016-05-23 |
46 |
4-301.12 b equipment must fit into 3 compartment sink for proper cleaning or equipment size will be limited or a dish machine will be required. observed several dishes and items that do not fit in 3 compartment sink. cease use of equipment too large to pr |
| 2016-05-23 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed spray bottle of degreaser and bucket of sanitizer not labled. cdi- chemicals labeled.7-204.11 provide sanitizer at correct concentrations, diluting as requi |
| 2016-01-26 |
1 |
2-102.12 pic demonstrates knowledge by being a certified food protection manager. - pic is not certified |
| 2016-01-26 |
18 |
repeat violation 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 45f. -p - observed a large pot of black beans at 65f in the walk in cooler. pic stated the beans were made last night. cdi |
| 2016-01-26 |
19 |
3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed pork in the steam table on the meat market side at 106f. cdi - pork was reheated to 187f. observed a pot of carnitas on the stove at 110f. pic stated they were holding there. |
| 2016-01-26 |
26 |
repeat violation 7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed 2 sanitizer buckets not labeled. observed a spray bottle of water not labeled. |
| 2016-01-26 |
31 |
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 a large pot of black beans in the walk in cooler with the lid on. emplo |
| 2016-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 wet cloths on prep tables.3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. - observed 2 sanitizer buckets on the floor. |
| 2016-01-26 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed pans stacked wet.4-903.11 store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - observed 2 clean cutting |
| 2016-01-26 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed meat freezer door damaged and the gasket is broken. replace lid and gasket.observed split gaskets on the prep unit by the stove and on the market walk in cooler. replace gaskets. |
| 2016-01-26 |
46 |
4-501.19 during manual warewashing, maintain the wash solution at a minimum of 110f or as otherwise allowed by the detergent manufacturers label. - observed an employee washing in the 3 comp sink without any water. explained that water needs to be used |
| 2016-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed gaskets of the walk in coolers and prep unit in need of cleaning. observed food debris in the tracks of the meat case on the market side. |
| 2016-01-26 |
52 |
general comment 5-501.16 provide waste bins in required areas including at handwash sinks. - provide a trash can beside the handsink in the kitchen. |
| 2016-01-26 |
54 |
6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal items such as a head lamp, glasses and white out stored on the drying rack with clean cups and stored above clean utensils. st |
| 2015-08-17 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee with food and opendrink stored under prep table in meat market. appears employee was eating in meat prep area. have employees eat in diningroom and pr |
| 2015-08-17 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw shrimp stored on same bed of ice with pre-cooked shrimp. cdi- potentially contaminated pre-cooked shrimp disposed of by pic. observed raw beef stored above sauces in small prep |
| 2015-08-17 |
14 |
4-602.11 clean the equipment and utensils used with nontcs foods as required to avoid contamination. observed ice machine with some pink build up around ice chute and ice guard. needs cleaning. cdi- pic will have ice machine cleaned asap. |
| 2015-08-17 |
18 |
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 45f. -p observed very large pot with a tight lid of cooked menudo in walk in cooler at 55 degrees. pot was time marked for a cooling time of |
| 2015-08-17 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed large container of raw shell eggs left out overnight without any temperature control. cdi- eggs voluntarily disposed of by pic. |
| 2015-08-17 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of sanitizer in meat market and unlabeled spray bottle of bathroom cleaner in restroom. cdi- chemicals labeled. |
| 2015-08-17 |
1 |
2-102.12 a food safe certified pic must be present at all times of operation. present pic is not food safe certified.2-103.11 (a)-(l)person-in-charge-duties - pf pic is not enforcing no eating and storing of open drinks in food prep areas, and pic is not |
| 2015-08-17 |
34 |
4-203.12 ambient air and water thermometers shall be accurate.-pf observed broken thermometer inside small prep cooler. cdi- pic replaced thermometer. |
| 2015-08-17 |
37 |
3-307.11 protect food from contamination sources. observed fresh herbs being washed in the 3 comp sink with dirty dishes being washed at the same time in the adjacent sink compartment. need to use separate clean prep sink or keep 3 compartment sink clean |
| 2015-08-17 |
45 |
4-501.11 maintain equipment in good repair. meat chest freezer in meet market has a badly damaged lid with insulation exposed, needs repair or replacing. |
| 2015-08-17 |
53 |
6-501.11 floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac ventsshall be maintained in good repair. both men's and women's restroom have some damage on walls needing some repair andre-caul |
| 2015-08-17 |
31 |
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 pot of menudo with a tight lid that was improperly cooled. cdi- rev |
| 2015-01-30 |
1 |
2-102.12 a food safe certified pic must be present at all times of operation. present pic is not food safe certified.2-103.11 (a)-(l)person-in-charge-duties - pf pic is not enforcing proper handwashing and protection of food as observed employee using pre |
| 2015-01-30 |
6 |
2-301.15 only wash hands in handwashing sink.-pf meat market employee observed washing hands off in prep sink above raw meat in prep. cdi- employee corrected, properly washed hands in handsink. |
| 2015-01-30 |
8 |
5-205.11 maintain access to handsinks. handsinks may only be used for handwashing.-pf observed meat market handwash sink with blender pitcher of peppers in prep stored in sink. cdi- food removed, sink washed and made available for use.6-301.14 post a hand |
| 2015-01-30 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw sausage stored above raw whole pork quarters. cdi- sausage stored below whole pork by final cook temperature. |
| 2015-01-30 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed a few dishes stored as clean with food left on them, not cleaned properly. cdi- dirty items recleaned. |
| 2015-01-30 |
18 |
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 45f. -p facility cooks peppers and also they cook vinegar treated jalapeno and onions and leaves them out ovenight to cool. fda food code def |
| 2015-01-30 |
27 |
3-502.11 obtain a variance for specialized processes.-pf observed vinegar added to cooked peppers for preservation. process requires a variance. cdi- pic will use proper cooling and cold holding for this item and use the vinegar for flavoring, not preserv |
| 2015-01-30 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee with food and open drink stored on main prep table while food prep occurring. appears employee was eating in kitchen. have employees eat in dining ro |
| 2015-01-30 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed meat market workers cutting meats and placing cut meats in buckets stored on floor. cdi- food stored off floor. observed open buc |
| 2015-01-30 |
38 |
2-402.11 use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed pic working with food and 2 meat employees not wearing hair restraints. |
| 2015-01-30 |
45 |
4-501.11 maintain equipment in good repair. observed walk in freezer pipe from fan unit leaking and creating a lot of ice build up freezing over meats on shelf. needs repair asap. |
| 2015-01-30 |
51 |
5-203.12 maintain toilets in good repair. women's restroom commode is missing the tank lid. |
| 2015-01-30 |
53 |
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. both men's and women's restroom have some damage on walls needing some repair and re-ca |
| 2015-01-30 |
31 |
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 no cooling methods in use for cooling various cooked peppers and onions. |
| 2014-08-21 |
1 |
2-102.12 a food safe certified pic must be present at all times of operation. present pic is not food safe certified. |
| 2014-08-21 |
8 |
6-301.14 all handwash sinks need handwash signs. no handwash sign at meat market handsink. |
| 2014-08-21 |
13 |
3-302.11 store food by final cook temperature. observed raw chicken stored above raw pork ribs in meat market walk in cooler. cdi- food properly stored. |
| 2014-08-21 |
20 |
3-501.16 (a)(2) and (b) cold hold tcs foods at 45 or below. observed about a dozen shell eggs left out at room temperature. pic could not determine how long eggs had been left out. cdi- eggs disposed of by pic. |
| 2014-08-21 |
26 |
7-102.11 label all chemicals. observed two unlabeled spray bottles of degreaser in kitchen. cdi- bottles labeled. |
| 2014-08-21 |
33 |
3-501.13 properly thaw foods using refrigeration, cool running water or microwave as part of cooking process. observed 3 boxes of chicken left out at room temperature to thaw. cdi- chicken placed in clean prep sinks with cool running water to thaw. |
| 2014-08-21 |
37 |
3-305.11 do not store food on the floor. observed meat worker cutting meats and storing them in bucket stored on floor. observed bucket of sauce stored on floor of meat walk in cooler. cdi- foods stored of the floor. |
| 2014-08-21 |
42 |
4-903.11 (a), (b) and (d) properly store clean dishes to prevent contamination. observed clean pot stored face down on boxes of beer, this is an unclean surface. cdi- pot moved to dish sink for cleaning. |
| 2014-08-21 |
45 |
4-501.11 maintain equipment in good repair .observed sheet metal separating on ceiling of restaurant walk in cooler. needs refastening. observed torn gasket on meat chest freezer and restaurant small prep cooler. need repair or replacing. rusty racks in r |
| 2014-08-21 |
54 |
6-501.110 have employees store personal belongings in designated area. observed meat worker cell phone stored on prep table during meat cutting. cdi- employee corrected, removed phone and washed hands. |
| 2014-08-21 |
41 |
3-304.12 store in use utensils properly on clean dry surface, in food with handle up, or in water maintained at 135 degrees. observed in use tongs and frying screen stored on propane pipes behind propane burner. this is an un-clean surfaces. cdi- utensils |
| 2014-04-22 |
15 |
3-701.11 properly dispose of un-safe food. observed meats being left in the steam tables over night at room temperature. the risk exists for these foods to accidentally be served and for pests to be attracted to food being left out, these foods need to be |
| 2014-04-22 |
8 |
6-301.14 all handwash sinks need handwash signs. no handwash sign at meat market handsink. cdi |
| 2014-04-22 |
1 |
2-102.12 a food safe certified pic must be present at all times of operation. present pic is not food safe certified. |
| 2014-04-22 |
14 |
4-601.11 (a) food contact surfaces must be clean to sight and touch. observed band saw not properly cleaned since last use yesterday. saw had dried meat on the blade and blade guard. cdi- band saw properly cleaned and sanitized. |
| 2014-04-22 |
18 |
3-501.14 cool foods from 135 to 70 in two hrs and 70-45 in 4 more hrs using proper cooling methods. observed large pot of approx. 2 gallons of beans at 60 degrees that had been cooling since last night. cdi- pic voluntarily disposed of beans. |
| 2014-04-22 |
13 |
3-302.11 protect food during storage, store foods by final cook temperature. observed a bag of pre-cooked porkchops stored co-mingled with raw porkchops. cdi- pic disposed of porkchops. observed pre-cooked pork chops stored in meat display case next to r |
| 2014-04-22 |
37 |
3-305.11 do not store food on the floor. observed bucket of open tripe and boxes of chicken stored on floor of walk in freezer. cdi- food stored off the floor. |
| 2014-04-22 |
38 |
2-402.11 food workers need to wear effective hair restraints. meat market workers not wearing hair restraints. |
| 2014-04-22 |
47 |
4-602.13 keep non-food contact surfaces clean. observed gaskets needing better cleaning on reach in cooler. observed very dirty pans being left out above oven over-night, which can attract pests, need to keep these pans clean. |
| 2014-04-22 |
31 |
3-501.15 use approved cooling methods to achieve proper cooling. observed large pot of beans with a lid that was improperly cooled. need to use shallow and vented pans, ice baths, quick chilling equipment or other effective cooling methods. cdi- corrected |
| 2013-12-19 |
1 |
pic needs to be food safe certified by 1/1/14 or 2 pts will be deducted. |
| 2013-12-19 |
4 |
employee drinks need to be covered and stored below food or food contact surfaces. observed open employee drinks in meat cutting area. cdi- drinks removed. |
| 2013-12-19 |
6 |
have all employees properly wash hands at designated hand sinks as required by nc food code. observed employee cutting raw chicken with gloves, remove gloves then wash a dirty dish in sink, then wash hands at 3 comp sink with no soap or towels above dirty |
| 2013-12-19 |
8 |
need handwash sign at meat market hand sink. corrected by instruction. |
| 2013-12-19 |
13 |
protect food in storage from contamination by covering and storing by final cook temperature. observed bagged raw beef in same container stored co-mingled with bagged cooked beef. cdi- foods stored in separate containers. observed pork skins on display no |
| 2013-12-19 |
26 |
label all chemicals. observed un-labeled spray bottle of degreaser. cdi- bottle labeled. |
| 2013-12-19 |
34 |
keep working thermometers in all cooler units. no thermometer in small prep cooler in kitchen. |
| 2013-12-19 |
14 |
sanitize all food contact surfaces. observed prep used to wash knives with soap/bleach water mix. no distinct step from washing and sanitizing. need to wash all utensils and dishes in 3 comp sink in 3 steps, wash, rinse, and sanitize in the 3 compartments |
| 2013-12-19 |
38 |
food handling employees need to wear effective hair restraints. meat cutter had no hair restraint.- cdi. |
| 2013-12-19 |
39 |
observed bloody wet wiping cloth being used multiple times as employee cut meat and being stored on cutting board. need to keep wet wiping cloths stored in sanitizer and switch out when soiled. |
| 2013-12-19 |
42 |
properly store soiled linens, aprons, etc. observed soiled aprons stored hanging on clean dish storage rack next to clean dishes. dirty aprons removed and properly stored. |
| 2013-12-19 |
43 |
protect single service items, properly store to prevent contamination. observed meat market styrofoam trays stored in a misc. junk crate. contaminated trays disposed of, trays properly stored. |
| 2013-12-19 |
47 |
keep non food contact surfaces clean. observed glass door tracks on display cases needing cleaning of meat build up. |
| 2013-12-19 |
37 |
do not store food on the floor. observed buckets of sauces stored on floor of walk in cooler and boxes of meats stored on floor in walk in freezer. cdi- foods stored off of floor. |
| 2013-09-06 |
15 |
properly dispose of un-safe food. observed meats stored in turned off steam table overnight. molded bread in walk in cooler, rotten produce stored in walk in cooler. cdi- foods properly disposed of. |
| 2013-09-06 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-09-06 |
4 |
store employee drinks covered and below food or food contact surfaces. observed employee drink stored on prep table. cdi- drink removed. |
| 2013-09-06 |
6 |
have all employees properly wash hands as required by nc food code. observed employee handling trays of raw meats in meat market and then perform other tasks in ktichen, never washed hands. cdi- employee corrected, washed hands. |
| 2013-09-06 |
13 |
cover food during storage. observed several foods stored un-covered in walk in cooler and dried goods being stored un-covered in kitchen. cdi- foods covered. |
| 2013-09-06 |
14 |
properly sanitize food contact surfaces. observed no sanitizer ready and available during inspection. cdi- sanitizer made to proper strength. food contact surfaces must be cleaned at least every 4 hrs after use. observed meat grinder not used today with o |
| 2013-09-06 |
23 |
general comment: any raw meats packaged and sold from meat market need to have a food handling advisory. showed pic example advisory. |
| 2013-09-06 |
42 |
air dry dishes and utensils. several containers and meat market display trays tight stacked while still wet. |
| 2013-09-06 |
27 |
all specialized processes need an approved variance and or haccp plan. observed facility drying meats in meat market without variance. drying of meats is a specialized process requiring a variance and haccp plan. cdi- pic said they will dis-continue dryin |
| 2013-09-06 |
30 |
all specialized processes need an approved variance and or haccp plan. observed facility drying meats in meat market without variance. drying of meats is a specialized process requiring a variance and haccp plan. cdi- pic said they will dis-continue dryin |
| 2013-09-06 |
37 |
do not store food on the floor. observed buckets of sauces in walk in cooler and several boxes and crates of raw meats stored on floor of walk in freezer. cdi- food moved from floor. protect food from contamination. observed dried herbs stored directly to |
| 2013-09-06 |
38 |
food handling employees need to wear effective hair restraints. no food handlers wearing hair restraints. |
| 2013-09-06 |
39 |
store wet wiping cloths in sanitizer. wet wiping cloths stored on counters, not stored in sanitizer. |
| 2013-09-06 |
26 |
properly store chemicals in labeled chemical storage area to prevent contamination of food or food contact surfaces. observed various chemicals stored in same box top with dried goods and raw onions and garlic. cdi- chemicals properly stored, onions and g |
| 2013-06-11 |
14 |
wash rinse and sanitize all food contact surfaces once every four hours of use. observed fryer basket not used today that had not been cleaned since last use. cdi- fryer basket placed in 3 comp for washing. |
| 2013-06-11 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-06-11 |
6 |
observed employee wash hands in 3 comp sink with no soap. employee corrected; washed hands at 3 comp sink. |
| 2013-06-11 |
7 |
no bare hand contact allowed with rte foods. observed employee making tortillas; cooking and then handling cooked tortillas with bare hands. cdi- employee corrected; washed hands and put on gloves to make and handle tortillas. |
| 2013-06-11 |
13 |
store food by final cook temperature. observed raw beef stored above bucket of pepper sauce. cdi- food stored properly. cover food during storage; observed pans of raw beef not covered. cdi- beef covered. |
| 2013-06-11 |
14 |
equipment food-contact surfaces and utensils shall be clean to sight and touch. observed a few dishes stored as clean with cheese or other food debris stuck to them. cdi- dishes re-cleaned. |
| 2013-06-11 |
45 |
maintain dishes and utensil in good condition or dispose of them. observed a few dishes and utensils in poor condition; badly cracked or heat damaged. |
| 2013-06-11 |
37 |
observed dried herbs stored on dirty surface of ice machine. store all food protected to prevent contamination. herbs disposed of. |
| 2013-06-11 |
37 |
do not store food on the floor to prevent contamination. observed pot of tamales and tub of sauce stored on floor of walk in cooler. cdi- food stored off floor. |
| 2013-06-11 |
39 |
store wet wiping cloths in sanitizer. observed a dirty wet wiping cloth being stored on counter. |
| 2013-06-11 |
21 |
date mark all rte/tcs required foods stored more than 24 hrs per nc food code. observed date marking system in place but a few foods requiring date marking were not being marked: ham; hot dogs; house made chipotle sauce; tamales had been refrigerated more |
| 2013-03-04 |
2 |
employees need to be knowledgable of health policy. no health policy available; employees were un-aware of illness policy. cdi- gave pic copy of food code illness policy in spanish to review with employees. |
| 2013-03-04 |
6 |
employees must properly wash hands when necessary. observed employee put on gloves and never observed employee wash hands. cdi- employee corrected; washed hands and put on new gloves. |
| 2013-03-04 |
13 |
store food by final cook temperature. observed raw beef stored above cut onions and other rte foods. cdi- foods properly stored. cover food during storage. observed milk stored in open container in walk cooler; cdi- milk covered. |
| 2013-03-04 |
21 |
date mark all required rte/tcs foods per nc food code. observed foods being kept more than 24 hrs not being date marked; including cooked beef and open milk. cdi- reviewed date marking with kitchen worker. |
| 2013-03-04 |
1 |
pic needs to be food safe certified by 1/1/14. |
| 2013-03-04 |
42 |
air dry dishes and utensils. observed pans being stacked while still wet. |
| 2013-03-04 |
45 |
equipment needs to be approved. observed non-approved propane cooker stored in back of kitchen that needs to be removed asap. |
| 2013-03-04 |
47 |
maintain non-food contact surfaces clean. observed storage racks in walk in cooler needing cleaning of food build up. |
| 2013-03-04 |
35 |
except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils |
| 2012-12-12 |
4 |
employee drinks need to be stored covered and below food or food contact surfaces. observed open employee drink stored on prep table. cdi- drink removed. |
| 2012-12-12 |
6 |
employees need to wash hands frequently; after activities that contaminate hands and as required by nc food code. observed kitchen handwash sink blocked; worker said they wash hands in restroom only. need to re-wash hands when entering kitchen; before wor |
| 2012-12-12 |
8 |
only handwash sink in kitchen was completely covered with an apron and was dry; not being used. maintain handwash sinks to be accessible to employees for proper handwashing. cdi- apron removed from sink. |
| 2012-12-12 |
8 |
no hand towels available at kitchen hand sink nor in women's restroom. maintain and properly supply all handwash sinks for proper handwashing. cdi- towels placed at handsinks. |
| 2012-12-12 |
18 |
cool foods from 135 to 70 degrees using approved cooling methods within 2 hrs and 70-45 or below in 4 more hours. observed sealed bag of cooked beans date labeled for 9:00 am yesterday morning at 50 degrees in walk in cooler. cdi- reviewed proper cooling |
| 2012-12-12 |
20 |
cut tomatoes are tcs foods that must be kept under temperature control; cold held at 45 degrees or below. cut tomato being left out at room temperature; not under temperature control. cdi- tomato disposed of. |
| 2012-12-12 |
26 |
observed sanitizer above 200 ppm in sanitizer bucket. chlorine sanitizer needs to be 50-200 ppm to be effective. cdi- sanitizer made to proper strength. |
| 2012-12-12 |
31 |
use approved cooling methods to cool foods. observed beans that had been improperly cooled by sealing beans; not venting them. |
| 2012-12-12 |
37 |
do not store food on the floor. cooked peppers stored on floor; then placed on prep table; contaminating prep table. cdi- food stored off of floor; prep table cleaned. |
| 2012-12-12 |
39 |
wet wiping cloths need to be stored in sanitizer per nc food code. observed wet wiping cloths left out on cutting boards. |
| 2012-12-12 |
2 |
no employee health policy available; gave pic employee health policy to review with employees. |
| 2012-12-12 |
26 |
only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment; such as for the cleaning and sanitizing of equipment and utensils and the control of insects and rodents; shall be allowed in a food estab |
| 2012-12-12 |
1 |
pic needs to be food safe certified by ansi course by 1/1/14. |