Premises Information


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Name

LA FETE

Address

555 S MCDOWELL ST

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/21/2023

Final Score @ Grade

93.50

General Comments

*NOTE: Paperwork available in facility states establishment has obtained variance approval for ROP and Sous vide. However, per PIC, neither of these specialized processes are occurring and the equipment is not available in facility. PIC stated Sous vide device is utilized to cook and hot hold eggs. Eggs are discarded at the end of the night. A variance is not needed for this process. Facility not approved to re-instate HACCP plan for ROP and Sous vide without written approval from health department.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	No	No	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf - Observed continued noncompliance with risk factor of cold holding. - VR - Verification required within 10 days to discuss and agree upon risk control plan for cold holding. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.
10	1	Handwashing sinks supplied & accessible	No	Yes	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - REPEAT - Observed plastic container and wiping cloth stored in handsink in dish machine area. - CDI - PIC removed items from handsink.
22	3	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - REPEAT - Observed various TCS items holding above 41F throughout facility (see temperature chart). - CDI - PIC voluntarily discarded all items held above 41F for more than 4 hours and moved all other items to WIC to quickly cool. - *NOTE: Risk control plan to be implemented for cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 various items (including roasted tomatoes, blanched asparagus, prepped raw duck breast, sliced tomatoes, cut watermelon, and blanched fries) cooling in reach-in units or flip top units. Do not cool in prep units. Utilize walk-in cooler for cooling. Also observed pasta cooling in portioned bags stacked in deep container in reach-in cooler. Do not stack items while cooling; utilize sheet trays. EHS recommends staggering prep due to limited size of WIC. - CDI - Items cooling in prep units moved to WIC to continue cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
37	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various squeeze bottles of condiments lacking labels.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.
51	1	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. - Observed leaking handsink in dish machine area. Repair sink.
55	0	Physical facilities installed, maintained & clean	No	No	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. - Observed buildup on flooring in hard to reach areas such as corners. Clean and increase cleaning frequency to maintain clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed wall damage in various places throughout facility (i.e., near handsink at end of cook line). Repair all damaged areas.