Inspection Violation

Premise Information


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Name

LA WAN'S SOUL FOOD RESTAURANT

Rules Governing Inspection Scores.

Address

7520 S TRYON ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28217

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

7/19/2018

Final Score @ Grade

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
6	4	Hands clean and properly washed	No	No	Yes	Yes	No	2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee re-contaminate hands by closing faucet with bare hands, not using a barrier. CDI, food employee corrected by instruction, food employee washed hands correctly. Observed food employee wash hands for less than 10 seconds total. CDI, food employee corrected by instruction, food employee washed hands per rules.
18	3	Proper cooling time and temperatures	No	No	Yes	Yes	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed mac n cheese cooling since 10:30am, from ambient temperature above 45F. PIC stated pasta is cooled the night before combining with cheese. Once pasta is combined it is set to cool back to 45F after processing. CDI, PIC voluntarily discarded.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed majority of TCS foods in walk in cooler holding temperatures above 45F. See chart. CDI, items were voluntarily discarded by PIC.
21	3	Proper date marking and disposition	No	No	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several foods such as tuna, hot dogs and pasta salad held past the expiration date mark. CDI, PIC voluntarily discarded items.
26	0	Toxic substances properly identified, stored, and used	No	No	Yes	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer concentration above 200ppm. CDI, sanitizer was diluted to 100ppm. Ensure sanitizer remains between 50ppm -200ppm chlorine.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	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 foods in cooling process in large, tightly covered plastic containers. Items did not meet cooling parameters such as mac n cheese, did not reach 45F within 4 hours of cooling from ambient temperature. CDI, PIC voluntarily discarded items.
37	0	Contamination prevented during food preparation, storage and display	No	No	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 produce stored on the floor in walk in cooler.
38	0	Personal cleanliness	No	No	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees with hand jewelry including watches, and bracelets.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.11 Maintain equipment in good repair. Observed walk in cooler not able to hold temperatures at or below 45F. Reminded that January 1st, all TCS foods must be held at 41F and below.
47	0	Non-food-contact surfaces clean	No	No	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 shelving throughout in need of cleaning.
52	0.50	Garbage and refuse properly disposed; facilities maintained	No	No	No	Yes	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids opened.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	Yes	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floor throughout establishment in need of cleaning. Observed build up of debris.