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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

SANTE

Address

165 N TRADE ST

City/State/ZIP

MATTHEWS

NC

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/10/2020

Final Score @ Grade

97

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Hands clean and properly washed	Yes	No	No	2-301.14 When to Wash - P - Observed employee handle soiled pan then place at warewashing sink then handle clean pan and utensils to handle food. CDI by instruction.
13	1.50	Food separated and protected	Yes	No	No	3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw tuna and chicken stored over cooked lobster stock in reach in freezer but removed from commercial packaging. CDI, foods relocated for proper storage.
18	1.50	Proper cooling time and temperatures	Yes	No	No	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 cut tomatoes cooling in flip top prep cooler prepared noon according to PIC but at 58 degrees F in covered container. Observed roasted vegetables prepared yesterday cooling in covered pan in flip top prep cooler at 43 degrees F. CDI, foods voluntarily discarded by PIC.
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 chicken stock hot held on steam table at 127 degrees F. CDI, chicken stock reheated to 186 degrees F.
31	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 tomatoes cooling in deep covered container in flip top prep unit from noon according to PIC and roasted vegetables at 43 degrees F in prep cooler cooling from night before in tightly covered pan. CDI, foods voluntarily discarded by PIC. Proper cooling methods discussed with PIC.
46	0	Warewashing facilities: installed, maintained and used; test strips	Yes	No	No	4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 106 degrees F while employee wash washing equipment. CDI, detergent vat refilled to detergent wash water above 110 degrees F.