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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

PARK PLACE RESTAURANT

Address

10517 PARK RD

City/State/ZIP

CHARLOTTE

NC

28210

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/10/2021

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
5	0	Procedures for responding to vomiting & diarrheal events	No	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety observed not procedure for vomiting and diarrheal events. EHS educated and provided documents for the facility.
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in the warmer that was below 135F. Rice was reheated on the stove to 165F, before being placed back into the warmer.
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in the reach in cooler on front line to be above 41F. Spaghetti, sandwiches, raw meats were all moved to the fridge before EHS arrival. CDI-TCS foods were moved back into the WIC to quickly cool down. Observed salad in flip unit in server station that was above 41F. Salad was just prepared. CDI-salad placed on ice to quickly get it down to 41F and below. REPEAT
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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed salads, tomatoes and sausages cooling in the WIC that were tightly wrapped with plastic wrap. CDI-plastic wrap was removed from the tops of the containers so that the foods would be allowed to rapidly cool down. Cool foods in a way that the air flows around the product to remove the heat.
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed brisket that was sitting on a rack thawing in the kitchen. CDI-brisket moved to WIC where it could properly thaw out. EHS explained proper thawing procedures to PIC.