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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameSHOWMARS CHARLOTTE PLAZA
Address201 S COLLEGE ST
 
City/State/ZIP
CHARLOTTE NC 28202
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 10/5/2015
Final Score @ Grade
97 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
8 0 Handwashing sinks, supplied and accessible Yes No No 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at any kitchen handsink. CDI paper towels provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed egg shells in front handsink, PIC stated employees crack eggs in sinks. CDI sink cleaned out.
14 0 Food-contact surfaces: cleaned and sanitized Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed salad spinner, flour sifter, taco shell fryer basket, and bowls soiled with food debris. CDI items moved to sink for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with debris. CDI machine cleaned.
20 1.50 Proper cold holding temperatures Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw eggs on cart at 64F. CDI eggs discarded. Repeat.
31 0.50 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 lettuce and hashbrowns that were tightly packed in plastic containers and covered while cooling. CDI lettuce split up and hashbrowns uncovered.
33 0 Approved thawing methods used No No No 3-501.13 Use approved thawing methods. Observed package of chili sitting in water thawing. Fully submerge food under full container of water and running water to agitate particles.
47 1 Non-food-contact surfaces clean Yes Yes No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents in walk in,microwave, prep drawers, prep units interior and exterior, and area by oven/grill soiled with debris. Repeat.