Premises Information


	Return to Inspections

Name

SHOWMARS RESTAURANT-HUNTERSVL

Address

9605 SHERRILL ESTATES RD

City/State/ZIP

HUNTERSVILLE

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/17/2023

Final Score @ Grade

General Comments

Discussed Food Safety Management Systems (FSMS) with PIC, Richard. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 lamb being held below 135F in warmer. PIC stated product prepared 12pm. CDI: Education provided and product placed on TPHC. PIC opting to use TPHC for long-term compliance. EHS provided paperwork.
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish and shrimp being held above 41F in fry make table. Products prepared 07/15/23. CDI: PIC voluntarily discarded product and turned temperature of unit down. Observed slaw being held above 41F in make table. Product prepared @9:45am. PIC stated product placed into walk-in freezer and temped below 41F @10:30am. CDI: PIC voluntarily discarded product and turned temperature of unit down. REPEAT VIOLATION.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 chopped lettuce cooling in deep plastic insert pan in walk-in cooler and in make table. Product prepared between 9:30am-10am. CDI: Education provided and PIC placed product on ice for rapid cooling (33F-36F). EHS discussed use of draining pans and submersion in ice bath for means of long-term compliance.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed shrimp thawed under running water reach temperature above 70F. CDI: PIC moved product to freezer for rapid cooling.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed slight buildup on vents in walk-in cooler. Observed gaskets throughout kitchen soiled with food waste.