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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

SOUTH 21

Address

6116 BROOKSHIRE BV

City/State/ZIP

CHARLOTTE

NC

28216

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/6/2017

Final Score @ Grade

96

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(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed not wearing gloves upon beginning of inspection. Observed employee touching bread with bare hands. CDI employees donned gloves.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	Yes	No	4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black debris on inside surfaces. REPEAT VIOLATION.
20	0	Proper cold holding temperatures	Yes	No	No	the 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed homemade tartar sauce holding out of temperature control. CDI tartar added to TPHC documentation, tartar sauce labeled with time removed from temperature control.
22	1	Time as a Public Health Control: procedures and records	Yes	No	No	3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed slaw holding on TPHC, not labeled with time removed from temperature control. CDI slaw and tartar sauce labeled.
35	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two working containers of white powdery dry goods not labeled.
37	0	Contamination prevented during food preparation, storage and display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fries in slacking state stored direct on floor.
47	0	Non-food-contact surfaces clean	No	No	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces collecting food and microbial growth; shelves in walk-in cooler.