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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

BURGER KING/PANDA EXPRESS/CONCOURSE CANTINA

Address

5501 JOSH BIRMINGHAM PY

E25

City/State/ZIP

CHARLOTTE

NC

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/21/2018

Final Score @ Grade

96.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 items such as tom, lettuce and cheese, held on TPHC without beginning time mark(Burger King). CDI, beginning times marked.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	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 salads, and cut tomatoes cooling in walk in cooler. Items were observed in tightly covered containers, not allowing for removal of heat. Items would have not reached 45F if EHS had not intervened. CDI, items were placed in walk in freezer to cool rapidly.
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 squeeze bottles and spice containers used at front line without identifying label.
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 boxed vegetables stored above cut, ready to eat vegetables. Ensure ready to eat foods are protected from contamination.
42	1	Utensils, equipment and linens: properly stored, dried and handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking.
47	1	Non-food-contact surfaces clean	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving throughout establishments.