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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

COASTERS

Address

14523 CAROWINDS BV

City/State/ZIP

CHARLOTTE

NC

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/14/2019

Final Score @ Grade

94

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 Observed back handsink by walk in cooler blocked. Ensure to maintain access to handsinks at all times. CDI PIC removed item blocking handsink.
14	0	Food-contact surfaces: cleaned and sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several stacked metal containers with sticker labels and sticker residue attached in contact with the food contact surface. CDI PIC removed metal containers and placed at the 3 comp sink to be properly cleaned.
19	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 several burgers and fried chicken hot holding below 135F (see temp chart). EHS discussed using TPHC for items hot holding. CDI PIC voluntarily discarded burgers and fried chicken and EHS provided TPHC template for the establishment.
21	3	Proper date marking and disposition	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roast beef (dated 6/5) and tomato sauce (dated 5/24) held past 7 days. Ensure to discard TCS food items held past 7 days. CDI PIC voluntarily discarded roast beef and tomato sauce. Repeat violation.
22	2	Time as a Public Health Control: procedures and records	No	Yes	No	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 Observed salad bar being held on TPHC without proper start and end times. Ensure to clearly label the start and end times for items held on TPHC. CDI PIC showed a TPHC log for cold holding food items and contained start times with no end times. EHS discussed proper TPHC procedures with PIC. Repeat violation.