Premises Information


	Return to Inspections

Name

LAWRENCE CARIBBEAN

Address

3011 WEST BV

City/State/ZIP

CHARLOTTE

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/20/2024

Final Score @ Grade

General Comments

EHS observed date marking on items with a balled up piece of food grade paper stored inside of containers. EHS suggested facility use a more efficient date marking system. Per permit, facility has been approved for use of outdoor grill. EHS seeking additional clarification as to whether or not documentation (SOP) is required to be maintained on premises per 8-103.12: Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required. EHS will follow up with PIC. Labeling needed for house-made juices **10 DAY ITEM**: WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. EHS discussed proper cooling methods with PIC. EHS seeking clarity on whether or not salted fish needs to be maintained at 41F or below. EHS will follow up with PIC

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw thawing fish stored over cut cabbage in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed 3 containers of cut cabbage prepared yesterday between 44-54F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed jerk chicken hot holding at 121F on steam table. Observed multiple containers of jerk chicken hot holding in steam cabinet at 112-133F. Observed oxtails hot holding at 126F in steam cabinet. -CDI- PIC reheated items to above 165F. REPEAT -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded cheese at 44F and milk at 43F in RIC #1. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 potato salad in lowboy with no date, cut tomato in RIC #1 with no date, housemade drinks containing heated ginger with no date marks, peas in RIC #2 with no date and cut cabbage in RIC #2 with no date. Per PIC, items were prepared yesterday. -CDI- PIC properly date marked items. REPEAT -3- 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 .
29	1	Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan	No	No	No	3-404.11 (A) (B) Juice packaged in the food establishment shall be treated under a HACCP plan or properly labeled if not treated.-P/Pf-/ 3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Observed juices packaged in food establishment with no warning label. 10 DAY VERIFICATION REQUIRED -1-
33	0	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 cut cabbage prepared yesterday that did not meet cooling parameters. Items were found cooling in RIC, tightly packed in plastic containers stacked on top of each other. Observed mac and cheese cooling in ambient air in plastic container with a lid with no change in temperature after 1 hour. Observed rice cooling in plastic container with a lid. -CDI- EHS educated PIC on proper cooling methods and PIC discarded of items that did not reach cooling parameters and removed lid from rice and Mac and cheese and placed in RIC to facilitate rapid cooling. -0- 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 .
41	0.50	Wiping cloths: properly used & stored	Yes	Yes	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration of 0ppm. -CDI- EHS corrected concentration to 100 ppm. EHS educated PIC on changing out wiping cloth sani buckets more frequently. REPEAT -0.5-
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 119F. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC placed items at dishpit to be W/R/S. -0-
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. REPEAT -1- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying equipment. -CDI- EHS educated PIC on proper drying methods.
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in RI units. -CDI- PIC relocated items. -0-