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
Name131 MAIN
Address17830 STATESVILLE RD
 
City/State/ZIP
CORNELIUS NC 28031
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 8/3/2015
Final Score @ Grade
96 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 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed items stored in hand sink at bar. CDI-items removed.
20 1.50 Proper cold holding temperatures Yes No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in open cold prep line above 45F due to being overfilled in pans. All items out of temperature taken to walk in cooler to cool down.
26 1 Toxic substances properly identified, stored, and used Yes No No Hare 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer labeled Windex. CDI-item discarded.
31 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 improper cooling methods. Observed chicken tortilla soup cooling in deep pan and covered in walk in. Also observed cooked noodles cooling in deep layers. CDI-soup placed in ice bath and stirred, noodles laid flat to cool on sheet pan.
36 0 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 flies in kitchen.
38 0 Personal cleanliness No No No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees/servers preparing food such as soups etc without a hair restraint.
39 0 Wiping cloths: properly used and stored No No No 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.
40 0.50 Washing fruits and vegetables No No No 3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados cut through sticker remaining on rind. Remove stickers prior to washing.