Premises Information


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Name

LA-TEA-DA'S CATERING

Address

3401 COMMONWEALTH AV

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/8/2025

Final Score @ Grade

General Comments

Observed some items on the online menu that could be served undercooked upon request. Menus in house do have appropriate consumer advisory. Consumer advisory and asterisk identifying which items should be placed on the online menu as well. If there are any fish other than exempt fish (ahi/yellowfin tuna, bluefin tuna norther and southern, and bigeye tuna) that are offered undercooked (final cook temp for fish is 145F unless minced/ground then 155F), the facility must have a parasite destruction letter from the supplier. Attached to this inspection is a screen shot of a sample parasite destruction letter. At this time the facility only offers Ahi (yellow fin) tuna undercooked. During full service catering, if facility is going to keep food for safety on temperature (41F and below, 135F and above), then at all points during final cook, prep, transportation and service, the food must remain at the appropriate temperatures. If the facility chooses to use time (4 hours from time finished with prep), then the facility must have written procedures and follow written procedures with time stamps on all items. EHS provided MCHD TPHC (Time as a Public Health Control) basic format. Facility may use MCHD form or create one of their own, but it must be made available for EHS to view upon request.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	No	4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish machine testing at 0 ppm chlorine sanitizer. VR required. Will use three comp sink to dip items from dish machine into sanitizer bay. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
23	1.50	Proper date marking & 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 pimento cheese 12/30, sundried tomato butter 12/30, and feta 12/16 being held in use in WIC.PIC voluntarily discarded. VR required. 1/2 points remain because other violation from last inspection has been corrected and good, consistent date marking is observed throughout facility. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed sticker residue on outside of a number of containers stored clean. Sticker and sticker residue need to be removed in the cleaning process.