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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameBROOKDALE CHARLOTTE EAST
Address6053 WILORA LAKE RD
 
City/State/ZIP
CHARLOTTE NC 28212
Premise Type16 - Institutional Food Service
CountyMecklenburg
Inspection Date 1/18/2017
Final Score @ Grade
95.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
8 1 Handwashing sinks, supplied and accessible Yes No No 5-202.12 Provide at least 100F water at handsinks. -Pf Observed the hot water at the main kitchen hand ashing sink was only 58F. Hot water did reach after several minutes of running the hot water. Repair water line so that hot water at least 100F is available for staff to wash hands properly. 6-301.12 Hand Drying Provision - PF Observed the paper towles dispencer in the AL kitchen was not close to the hand ashing sink; had to walk through doorway to obtain a paper towle for hand drying.
9 1 Food obtained from approved source No No No 3-201.11 Use food from approved sources only. -P Observed homemade applesauce in the AL kitchen. **Only obtain food from approved sources. CDI - The jar of applesauce was discarded during the inspection.
21 1.50 Proper date marking and disposition No No 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 cracked boiled eggs labeled 1/8 in the reach in cooler. CDI - the eggs were voluntarily discarded.
38 0.50 Personal cleanliness No No No 2-402.11 Effectiveness-Hair Restraints - C Observed one staff person without hair restaints while preparing food. Always wear hair restaints while food is prepared (hat, visor, hair net, beard guard).
42 0.50 Utensils, equipment and linens: properly stored, dried and handled No No No 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed storage cart for clean utensils with food debris and residue, and utensil stroage container (in drawer) with debris. Keep all clean utensil storage area clean and free of food debris.
45 0 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No point deduction 4-501.11 Maintain equipment in good repair. Observed the caulk sealing the backsplash at the dish machine was separated from the wall. Repair caulking.