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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

OAK STEAKHOUSE

Address

4777 SHARON RD

City/State/ZIP

CHARLOTTE

NC

28210

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/3/2019

Final Score @ Grade

97

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	1.50	Food separated and protected	Yes	Yes	No	3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P/3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat foods in the walk in cooler. Also observed raw eggs being stored over milk and creamer in walk in cooler. CDI- foods were rearranged as needed for compliance. REPEAT -1.5 points. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed PIC use thermotmer to temp foods without sanitizing it first. CDI- educated PIC and PIC sterilized thermometer throughout inspection.
20	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw steaks were cold holding >41 degrees insisde of refrigeration drawers along cook line. Also observed cooked eggs and lettuce >41 inside of cold hold unit along make line. CDI- Foods were moved to walk in cooler to cool. Ensure that foods are being placed in cold hold units at 41 degrees and below. 0 points due to first cold hold violation under the new cold hold rule change effective 1/1/19.
37	1	Contamination prevented during food preparation, storage and display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods such as potatoes on floor in walk in cooler. Also observed boxed foods on floor in same walk in cooler. CDI- foods were uplifted off walk in cooler floor. - 1 point.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet nesting along clean dish storage. -.5 points.
53	0	Physical facilities installed, maintained and clean	No	No	No	6-501.12 Cleaning, Frequency and Restrictions - C Remove mold buildup from caulking associated with the back hand sink and 3 comp sink near dish machine. 0 points.