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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

COPPER

Address

311 EAST BV

City/State/ZIP

CHARLOTTE

NC

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/4/2016

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
20	3	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed milk at room temp outside the walk-in ocoler at 49 F. Staff observed cleaning all shelving from the produce/dairy walk-in cooler. Milk observed sitting out while shelves were being cleaned. Move all TCS foods to the main walk-in ocoler when cleaning shelves to aviod temperature danger zones. CDI- Milk was placed back in the walk-in cooler. Observed heavy cream on the counter at the cook line at 60 F. PIC stated the product has only been out of refrigeration for 30 min. Keep in the cooler or on ice to maintain proper tempeartures during service. CDI- PLaced back in the cooler.
26	1	Toxic substances properly identified, stored, and used	Yes	Yes	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on bleach bottlle. Original label is no longer on the container. CDI- Labeled during inspection.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	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 cooked cauliflower at 80 F on a speed rack. Observed pans of chicken curry on a speed rack at 114 F. PIC stated cauliflower has been cooling for 30 mins and chicken curry has been cooling for 1.5 hrs. Once food are below 135 F place in the walk-in ocoler with an air vent, use ice bath/or wand to aid in rapid cooling instead of leaving out at room temperature. Foods were placed in the cooler and on ice bath for proper cooling.
46	0	Warewashing facilities: installed, maintained and used; test strips	No	No	No	4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. Observed large post in the kitchen that can not be properly sunbmereged in the 3-compartment sink or dish machine. Remove from the facility.