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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameLITTLE MAMAS ITALIAN KITCHEN
Address4521 SHARON RD
SUITE 175
City/State/ZIP
CHARLOTTE NC 28211
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 10/25/2024
Final Score @ Grade
97 A
General CommentsEstablishment currently uses TPHC for an extreme amount of food products. EHS expressed concerns about tracking so many items. Manager stated that they try to keep all items on a 10am/2pm/6pm time slot. Currently, there are separate forms for each TPHC food product. EHS recommends organizing and condensing TPHC procedures so that they are easier to follow and track. Salmon is Farm Raised All other fish products are fully cooked Muscles are purchased frozen Hollandaise is made with Pasteurized Liquid Eggs

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
24 1.50 Time as a Public Health Control; procedures & records Yes No No 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed two containers of marinara without their time labels. CDI - Items were voluntarily discarded.
39 0 Contamination prevented during food preparation, storage & 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 boxes of food on the floor of the walk-in cooler.
40 0.50 Personal cleanliness No Yes No REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee preparing food while wearing a bracelet.
41 0 Wiping cloths: properly used & stored No No No 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two damp wiping cloths stored on prep counters.
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. Observed wet-stacked dishes.
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No Yes No REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a prep cooler cutting board with deep cuts and stains.
51 0 Plumbing installed; proper backflow devices No No No 5-205.15 Maintain a plumbing system in good repair. Observed a leak at the 3-compartment sink faucet.
54 0 Garbage & refuse properly disposed; facilities maintained No Yes No REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door. Dumpster is shared.