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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameSALSA`S
Address2015 AYRSLEY TOWN BV
 
City/State/ZIP
CHARLOTTE NC 28273
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 2/18/2016
Final Score @ Grade
95.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
8 1 Handwashing sinks, supplied and accessible Yes No No 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink indicating employees were using handsink as a dump sink. Also, handwash sink at bar had trash can in front of sink, blocking access to sink. Always maintain access to sink. CDI- Trash can re-located.
14 1.50 Food-contact surfaces: cleaned and sanitized No No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many utensils and plates with food debris on them. CDI- All items taken to dishwasher. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed pink build-up inside ice machine.
19 0 Proper hot holding temperatures Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shredded chicken was recorded at 125F. CDI- Re-heated to 165F.
21 1.50 Proper date marking and disposition Yes No No 3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed avocado salad, shredded cheese, and shredded beef with no date mark. CDI- PIC knew date of prep for all items and dated accordingly.
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, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed pico, tomatos, and cheese at flip top unit all holding at temps below 45F (see chart). PIC stated they were prepped that morning and immediatley placed in unit. Observed shredded cheese in walk in cooler at 53F in a tight bin. Observed pans of cheese dip in walk in cooler cooling in ice baths. CDI- All food items in flip top unit were taken to walk in cooler to cool down, shredded cheese was portioned out and placed in ice baths.