Premises Information


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Name

SHENG RAMEN

Address

15201 JOHN J DELANEY DR

STE B

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/26/2024

Final Score @ Grade

General Comments

EHS deduces cold holding violations at prep top as being related to the lid kept open while close to multiple heat sources (cooking equipment). While items in the second and third row remained <41F, the front row suffers exposure to heat by way of increased proximity to cooking equipment. When shut, front row items all drop in temperture ot <41F within 5 minutes. EHS educated PIC on the importance of working towards compliance in cold holding by adjusting their methods. EHS advises PIC to shut prep top lid, utilize ice baths for front row items, monitor temperatures with a thin probed thermometer frequently, and not over stack containers.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed 1 of 3 handsinks without papertowels. CDI- PIC restocks paper towels. (-0)
15	3	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored alongside cooked chicken at shelf in WIC. CDI- PIC rearranges storage order and places RTE chicken above raw. Repeat. (-3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 (-3) Observed hard boiled eggs, calamari, and fish patty in prep top at 44-45F. CDI- Temperature drops rapidly when prep top lid is shut. EHS advised PIC to limit the amount of time prep top is left open, utilize ice baths on items in the front row, and monitor temperatures regularly to ensure compliance. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
39	0	Contamination prevented during food preparation, storage & display	Yes	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 orange seasoning spice bucket stored on ground in dry storage area. CDI- PIC elevated seasoning 6 inches by setting on crate. (-0)