Premises Information


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Name

LA CAPITAL MX

Address

1910 SOUTH BV

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/16/2022

Final Score @ Grade

93.50

General Comments

Establishment has added dish machine to bar and may have removed and/or relocated existing sinks and plumbing lines. Permit conditions state the following: “The cleaning of multi-use glassware is prohibited at the bar area. All multi-use glassware must be washed; rinsed and sanitized in the kitchen equipment cleaning area. Equipment for washing; rinsing; and sanitizing multi-use utensils shall not be installed without first obtaining written plan approval from the MCHD” EHS unable to find approval for the addition of the dish machine or for the plumbing changes. Permit amended 7/15/21 to reflect name change, menu change, front of house remodel with no equipment changes to bar. Additional follow up is required.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed establishment is using employee reporting agreements that do not list all 6 reportable illnesses as required by 2017 food code update. CDI - EHS provided written copy of employee reporting agreements in both English and Spanish. 0 point deduction.
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed PIC unable to locate written procedures for clean up of vomit or diarrheal event. CDI - written procedures provided in both English and Spanish during inspection. 0 point deduction
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Upon arrival, EHS observed tall waste receptacle pushed in front of back of house hand sink near fryer area. CDI - can relocated. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels available at bar hand sink. CDI - replaced. 6-301.14 Post a handwash sign at each hand sink. Observed no hand washing signage present at bar hand sink, hand sink nearby fryer area, or in either restroom used by employees. CDI - provided during inspection in both English and Spanish
13	1	Food in good condition, safe & unadulterated	Yes	No	No	3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed severely dented can of garbanzo beans in dry storage not segregated or marked for discard. CDI - discarded. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed bar fruit items with heavy microbial growth present at bar area. CDI - discarded.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with accumulated dried food residue buildup on blade and mechanism. CDI - taken to dish for re-cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup.
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed house made ceviche, cut tomato, and tres leches milk mixture holding at 43-44f in flip top at line area. EHS observed air gaps in between pans allowing cold air to escape and tres leches mixture double panned. CDI - items discarded as they had been in flip top overnight. REPEAT Upon arrival, EHS observed WIC with ambient air temperature of 41f and various TCS foods holding at 42f. PIC adjusted thermostat and air temperature dropped to 36f with TCS foods falling to 41f or lower by end of inspection.
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles of yellow and blue chemicals with no identification present. CDI - PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of dish liquid mixed with bottles of mixers on shelf in bar area. CDI - dish liquid relocated away from food.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies present at bar area. Contact PCO for service.
39	0	Contamination prevented during food preparation, storage & display	Yes	No	No	3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed display of bar fruits which are used by bartender for peelings to garnish beverages stored on bar top directly adjacent to customer seating with no barrier in place. CDI - PIC removed bar fruit to be washed for garnish and replaced few items to be used as display only.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed shelf used to store clean food pans pushed against back of house hand sink. Splatter from hand washing visible on surfaces of utensils stored on the shelf. Separate the shelf from the hand sink or provide a barrrier to protect the utensils from splash.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment is using Quat sanitizer but has no quat testing strips available for use. Provide test strips for testing all chemical sanitizers. Verification required within 10 days.
54	0	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpsters with waste on ground inside of the dumpster enclosure area. This is a shared space used by two food service establishments. EHS has had discussion with both establishments and encourages both to reach out to property manager if the problem persists. REPEAT - no point escalation as EHS has now discussed with PIC of both establishments. Future issues with dumpster area sanitization or closing of dumpsters will result in point deductions.