Premises Information


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Name

LETS MEAT

Address

1400 S CHURCH ST

SUITE B

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/31/2022

Final Score @ Grade

93.50

General Comments

Observed brown pickled daikon and purple pickle daikon in walk in cooler labeled for 30 day shelf life. PIC stated that items are hot pickled but kitchen PIC stated they are cold pickled. Hot pickled items may be kept for a maximum of 7 days while cold pickled items would not be TCS and would not be required to be date marked. Ensure that recipe is provided and all PIC’s are knowledgeable about pickling process.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
6	0	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed several employee beverages covered but stored on or above prep surfaces in kitchen. CDI- beverages relocated to bottom shelves below food and food prep surfaces.
15	1.50	Food separated & protected	No	Yes	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed lemons, mushrooms, carrots etc. stored above sealed buckets of ready to eat sauces in walk in cooler. Points not escalated due to improvement in storage and minimal risk with sealed containers.
20	3	Proper cooling time & temperatures	Yes	Yes	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 . Observed large pot of soup 43F in walk in cooler made yesterday. CDI- soup discarded.
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed fish cakes 42F and potato salad 44F in top left side of prep unit. Observed 4 trays of portioned shredded cheese 47F in bottom left side of prep unit. CDI- items were in unit less than 4 hours and were taken back to walk in to rapidly. Replaced with cold product. Improvement on overall cold holding; continue to monitor left side of cooler.
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 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 . Observed large covered pot of soup in walk in cooler. Split soup into multiple containers and leave uncovered to facilitate cooling. CDI- soup discarded.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal pans and dishes.