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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

MAMA RICOTTAS/GK

Address

601 S KINGS DR

City/State/ZIP

CHARLOTTE

NC

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/28/2014

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
7	1.50	No bare hand contact with RTE foods or a pre-approved alternate properly followed	Yes	No	No	3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact is not allowed with RTE foods that are not going to be heated to 165F immediately. Observed employees touching RTE foods with bare hands. CDI hands washed and items discarded.
14	0	Food-contact surfaces: cleaned and sanitized	Yes	No	No	4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed ice machine soiled with debris.CDI item cleaned.
18	0	Proper cooling time and temperatures	Yes	No	No	3-501.14 Cooling - P. Foods shall be cooled from 135F to 70F in 2 hours, and below 70F within 4 hours. Observed grilled chicken made earlier today at 72F. CDI item discarded.
19	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are hot held shall be 135F or above. Observed grilled chicken and calzone filling below 135F. CDI items discarded.
20	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods that are cold held shall be 45F or below. Observed goat cheese, dressing, chicken stock, half and half, and sauce. CDI items were discarded.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	3-501.15 Cooling Methods - PF. Food shall be cooled in shallow containers, uncovered, and separated into smaller portions. Observed pasta in large plastic bin. CDI pasta separated into smaller portions in speed racks.
39	0	Wiping cloths: properly used and stored	No	No	No	3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloth shall be in sanitizer in between uses. Observed wet cloth underneath cutting boards.