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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

SEA LEVEL NC

Address

129 E 5TH ST

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/1/2023

Final Score @ Grade

96

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
14	1	Required records available: shellstock tags, parasite destruction	Yes	No	No	3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf One container of mussels did not have a tag. PIC knew where tag was and moved tag back.
16	0	Food-contact surfaces: cleaned & sanitized	No	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Some pink build up on white portion of ice machine. Clean.
22	1.50	Proper cold holding temperatures	Yes	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One flip top cooler all holding 60F+ (see chart). PIC suspected unit tripped. CDI- All foods discarded. Facility will use TPHC for unit until repaired. VR For more information, please visit: http://meck.co/FoodSafety 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 .
23	1.50	Proper date marking & disposition	Yes	No	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 One container of cooked lobster did not have a date. CDI- Dated. For more information, please visit: http://meck.co/FoodSafety 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 .
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 Clam chowder cooling in deep pan. CDI- Portioned out into shallow pans. For more information, please visit: http://meck.co/FoodSafety 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 .
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. Wet stacking of metal containers, stack to air dry.