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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

RITZ-CARLTON MAIN FLOOR BAR AND KITCHEN, THE

Address

201 E TRADE ST

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/27/2013

Final Score @ Grade

97.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	0	PIC present, Demonstration - Certification by accredited program, and performs duties	Yes	No	No	2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.
4	0	Proper eating, tasting, drinking, or tobacco use	Yes	No	No	2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed open employee beverage stored above food in refrigerator. CDI- removed
20	0	Proper cold holding temperatures	Yes	No	No	\| 3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed all cut melons in CH prep unit at 48 F.CDI- removed to cool
21	1.50	Proper date marking and disposition	Yes	No	No	3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple opened, cooked, ready to eat TCS foods not date marked properly or exceeding date mark. CDI- voluntarily discarded
22	1	Time as a Public Health Control: procedures and records	Yes	No	No	3-501.19 Time as a Public Health Control3-501.19 When time as a public health control is being used, ensure proper written procedures are followed. Foods must be labeled with time and foods cannot be kept for more than 4 hours without temperature control, after which time they must be discarded.Observed facility using TPHC to protect real dairy butter and cooked tomatoes, fail to provide written procedure or follow labeling or time requirements.Observed tomatoes out of 4 hours, CDI- discarded, instruction provided.