Premises Information


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Name

WESTERLY HILLS ELEMENTARY

Address

4420 DENVER AV

City/State/ZIP

CHARLOTTE

28208

Premise Type

11 - Public School Lunch

County

Mecklenburg

Inspection Date

10/30/2013

Final Score @ Grade

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Management and food employee knowledge, and conditional employee; responsibilities and reporting.	Yes	No	No	All employees should have a thorough understanding of the Employee Health Policy. Observed employee that could not communicate Employee Health Policy. CDI through instruction.
4	0	Proper eating, tasting, drinking, or tobacco use	Yes	No	No	Employees should not eat in prep area. Observed employee food in prep area. CDI by instruction.
6	0	Hands clean and properly washed	Yes	No	No	Employee's hands should be washed between handling dirty and clean dishes. Observed employee in dish area not washing hands before stacking clean dishes.
14	0	Food-contact surfaces: cleaned and sanitized	Yes	No	No	All food contact surfaces should be clean to sight and touch. Observed several pans and slicer with food debris. CDI by taking dishes back to dish room.
19	1.50	Proper hot holding temperatures	Yes	No	No	All hot foods must be held at or above 135F, observed tomato sauce and peas & carrots below 135F on hot holding line. CDI by reheating items.
20	1.50	Proper cold holding temperatures	Yes	No	No	All cold foods must be held at or below 45F. Observed yogurt and french fries and salsa above 45F. CDI by discarding items or placing them back into walk-in cooler.
21	0	Proper date marking and disposition	Yes	No	No	Any foods not used within 24 hours of prep or opening must be date marked. Observed numerous items throughout facility not date marked; cheese, pepperoni, sour cream, tomato sauce, carrots, chicken, sliced cheese. CDI by discussing proper labeling procedures.
26	0	Toxic substances properly identified, stored, and used	Yes	No	No	Toxic substances such as chemicals must be stored below food. Observed chemicals stored above service line.
33	0.50	Approved thawing methods used	Yes	No	No	All foods must be thawed according to proper thawing methods. Observed strawberries in a cup thawing at room temperature. CDI by discussing proper thawing methods.
35	0	Food properly labeled: original container	Yes	No	No	Any spices that can be easily confused should be labeled. Observed salt, sugar, flour, cinnamon, etc. unlabeled. CDI by discussing proper labeling.
41	0	In-use utensils: properly stored	Yes	No	No	Utensils should be stored to prevent contamination. Observed utensil for gravy stored at room temperature. CDI by discussing proper utensil storage.
52	0	Garbage and refuse properly disposed; facilities maintained	Yes	No	No	Garbage facilities must be free of debris. Observed refuse around garbage container.
54	0.50	Meets ventilation and lighting requirements; designated areas used	Yes	No	No	Ventilation should be kept clean. Observed vents over serving line collecting debris.