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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

Return to Inspections
NameSHOWMARS
Address13000 S TRYON ST
STE A
City/State/ZIP
CHARLOTTE NC 28278
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 10/31/2014
Final Score @ Grade
98 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
4 1 Proper eating, tasting, drinking, or tobacco use No No No 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.OBSERVED AN EMPLOYEE DRINK WITH LID AND STRAW STORED ON CLEAN DISH RACK ABOVE CLEAN DISHES.EMPLOYEE DRINKS MUST BE STORED IN A WAY THAT DOES NOT POTENTIALLY CONTAMINATE CLEAN UTENSILS, EQUIPMENT OR FOOD.CDI BY PIC PROPERLY RELOCATING DRINKS
22 0 Time as a Public Health Control: procedures and records Yes No No 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. FACILITY WISHES TO LEAVE OUT BUTTER TO USE FOR PITA BREAD. I AM PROVIDING REQUIRED DOCUMENTATION TO PIC FOR TPHC FOR HOLDING BUTTER OUT OF TEMPERATURE CONTROL FOR EXTENDED PERIODS OF TIME.
35 1 Food properly labeled: original container No No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. OBSERVED SEVERAL SUGAR AND SALT CONTAINERS UNLABELED.CDI BY INSTRUCTING STAFF TO LABEL ALL FOOD CONTAINERS ACCORDING TO CONTENTS.
39 0 Wiping cloths: properly used and stored No No No GENERAL COMMENT***ALWAYS USE 2 STEP PROCESS WHEN WIPING FOOD CONTACT SURFACES. 1ST USE SOAPY WATER AND CLOTH THE CLEAN AND REMOVE ALL DEBRIS FROM FOOD CONTACT SURFACE. 2ND APPLY SANITIZER TO SURFACE FOR 2MINUTE CONTACT TIME TO EFFECTIVELY SANITIZE SURFACE.
44 0 Gloves used properly No No No GENERAL COMMENTREMEMBER TO ALWAYS WASH HANDS IN BETWEEN GLOVE CHANGES
54 0 Meets ventilation and lighting requirements; designated areas used No No No 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. GENERAL COMMENTENSURE THAT ALL BULBS IN ABOVE SAID AREAS ARE SHATTERPROOF OR COVERED WITH A SHIELD. IF LIGHTBULBS ARE SHATTERPROOF PROVIDE DOCUMENTATION SHOWING GURANTEE STATEMENT