Select your filters and click the Search button to search for data, or click Clear to clear all filters
 
Logo Main Menu
Mecklenburg County Health Dept
Public Health Inspections
Select your filters and click the Search button to search for data, or click Clear to clear all filters
 
  
 

Premises Information

Return to Inspections
NameCHERRY HOUSE RESTAURANT II
Address7631 SHARON LAKES RD
SUITE C
City/State/ZIP
CHARLOTTE NC 28210
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 11/28/2016
Final Score @ Grade
91 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
6 2 Hands clean and properly washed Yes No No 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee eating and not washing hands between glove change. CDI by instruction.
13 1.50 Food separated and protected No No No 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked pork stored directly on shelving in prep unit. CDI discarded.
16 1.50 Proper cooking time and temperatures No No No 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to 145 degrees final cook temperature . CDI reheated to 165 degrees. see chart above.
18 1.50 Proper cooling time and temperatures No No No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lo mein cooling at insufficient rate to meet cooling parameters. CDI changed cooling method.
31 0.50 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 lo mein cooling in to great of volume per surface area.
33 0.50 Approved thawing methods used No No No 3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. Water must be flowing to flush food debris away.
36 1 Insects and rodents not present; no unauthorized animals No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous areas in facility with mouse droppings .
52 0.50 Garbage and refuse properly disposed; facilities maintained No No No 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing drain plug.