Premises Information


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Name

NH PRESBYTERIAN MEDICAL CENTER

Address

200 HAWTHORNE LN

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/1/2023

Final Score @ Grade

General Comments

During inspection observed facility selling sushi rolls and poke bowls that are prepared by a contracted vendor HISSHO SUSHI. Facility acquired new vendor in May but did not get prior approval to allow vendor to operate under permit. Facility will no longer use vendor until permit has been amended by a Plan Review Senior to allow vendor to utilize shared space. Facility has ceased selling of product until further notice.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees use handsink to rinse out rag and fill bottle for grill. CDI action stopped.
14	1	Required records available: shellstock tags, parasite destruction	No	No	Yes	3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed facility use HISSHO SUSHI as a contracted vendor or prepared sushi rolls and poke bowls that are for general public grab and go case without prior approval. Raw salmon and tuna used on rolls and no parasite destruction letters for raw seafood. Verification required.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw poke bowls stored above California rolls and RTE sushi rolls in front display case.CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 sliced flank steak for retail and ground beef for patient that was holding below 135F. CDi items moved for reheating. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, sliced ham, tofu and cole slaw at patient prep above 41F. CDI items moved to cool or discarded. Observed raw breaded chicken and American cheese above 41F at grill area, CDI items moved for cooling. Observed Swiss cheese, American cheese, and pepper jack cheese at sandwich area above 41F. CDI items moved for cooling. Observed mozzerella bags, pepperoni pizza, cheese pizza, and chicken Stromboli that was holding in reachi n unit above 41F. CDI items moved for cooling. Repeat. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
24	3	Time as a Public Health Control; procedures & records	Yes	Yes	No	3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed time stamps that showed “0” for start and end time. CDI employees came out and changed times stamp to reflect times food pulled for buffet area. Repeat.
29	0	Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan	No	No	Yes	3-502.11 Obtain a variance for specialized processes.-Pf Observed facility contract HISSHO sushi to to prepare rolls for retail. Vendor uses acidification to prepare sushi rice but no documentation provided to show approval of new location. Verification required. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
32	0	Variance obtained for specialized processing methods	No	No	Yes	8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility with addition of HISSHO SUSHI to prepare sushi rolls for grab and go and not Information to show approval to acidify at this location. Verification required. For more information on how to request a variance please visit: http://meck.co/FoodSafety
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed grill area reach in unit and pizza area stand up reach in unit that was holding TCS items above 41F. Maintenance pulled unit and found that a part that needs to be replaced.