Select your filters and click the Search button to search for data, or click Clear to clear all filters

Mecklenburg County Health Dept

Public Health Inspections

Select your filters and click the Search button to search for data, or click Clear to clear all filters

Premises Information


	Return to Inspections

Name

CAPITAL GRILLE

Address

201 N TRYON ST

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/18/2017

Final Score @ Grade

96.50

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	Yes	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink on line blocked by sanitizer and sheet tray. CDI: Items moved. Observed ice in handsink at bar. CDI: Employees reminded to use handsinks only for handwashing. REPEAT VIOLATION
13	0	Food separated and protected	Yes	No	No	3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over ready to eat food in reach in.CDI: Mushrooms relocated.
14	0	Food-contact surfaces: cleaned and sanitized	Yes	No	No	4-501.111 Manual Warewashing Equipment, Hot Water Sanitization Temperatures - P Observed plate thermometer reading 155F after several washes. CDI: EcoLab called and serviced the machine. Thermostat was adjusted and plate thermometer read 167F.
18	1.50	Proper cooling time and 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 45F. -P Observed french onion soup cooling at a rate of 0F per minute. CDI: Ice was placed around item. Proper cooling rate achieved. Employees reminded to stir items while they are cooling as well. REPEAT VIOLATION
22	1	Time as a Public Health Control: procedures and records	Yes	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 several items held on TPHC with labeling exceeding 4 hours. Observed line set up labeled for 6-10pm at 4:40pm. Observed no procedures for full chickens or for small onions. CDI: All labels corrected, and procedures written for the onions and chickens. REPEAT VIOLATION
42	0	Utensils, equipment and linens: properly stored, dried and handled	Yes	No	No	4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ceramic plates stored under shellstock in reach in. Observed some debris on top plates in stacks. CDI: Plates removed from under shellstock.