Premises Information


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Name

JASMINE GRILL & KABAB

Address

2920 CENTRAL AV

STE B

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/7/2022

Final Score @ Grade

General Comments

Note: Significant repair issue exists with the walk in cooler / walk in freezer as noted in inspection. At this time, the cooler and freezer were observed to be holding TCS foods at proper temperatures and food has been located to reduce risk of contamination. Repair of the cooler/freezer is strongly recommended as soon as possible as there is likely accumulating pooling of water on top of unit which may result in structural failure of the unit or in failure of the compressor units. EHS has notified PIC that should the walk in fail to maintain temperatures of foods at 41f or lower, or should the units experience structural failure, the establishment cannot continue to operate and should contact EHS for guidance. EHS will continue to follow up on repair status.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	Yes	No	No	2-103.11(F,I,K,P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. During inspection, EHS observed multiple non-compliant items that are the responsibility of the PIC according to the food code including improper hand washing, improper use of TPHC/hot holding/cold holding, contaminated food items, and unclean food contact items. CDI by education of PIC on requirements of PIC set forth in food code.
6	0	Proper eating, tasting, drinking or tobacco use	No	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 server handling food for customers while chewing gum.
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee enter kitchen, don hair restraint, and then don gloves and begin to handle food at the grill without washing hands. CDI - EHS directed employee to wash hands. Hands washed.
13	1	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed accumulated condensate from mechanical issue in walk in cooler/freezer pooled in direct contact with meat pastries and raw meat. Food unpackaged and contaminated. CDI - items discarded.
15	0	Food separated & protected	Yes	No	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P). Observed unpackaged raw meat items stored directly above ready to eat foods in both upright freezer units. CDI - raw meat items relocated to bottom shelves.
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with dried sticky residue on blade. Observed food residue and wet gummy label adhesive transfer on inside surfaces of food pans stored as clean. CDI - items returned to dish area for cleaning.
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 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 cooked peppers/onions holding in pan at 111f. CDI - PIC reheated to 165 as the peppers/onions had been cooked less than 2 hours prior.
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed various TCS food items in WIC and in service coolers with no date marking including cooked chicken, cooked lamb, cooked chickpeas, soups, cooked shrimp and more. CDI - items prepared by PIC with known prep dates labeled. Other items discarded.
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. PIC noted that TPHC is in use for cold TCS foods on flip top portion of service cooler near grill as the unit does not hold below 41f later during service. EHS observed no time marking in place for any TCS item. In addition, PIC noted that they were using 6 hour TPHC, however, no temperatures are being monitored or recorded to verify items remain below 70f. Also, items were observed that were carry-over from previous day service. CDI - carry over items discarded. Items timed with 4 hour time mark to be discarded at 3 pm. EHS had extensive conversation with PIC regarding difference between 4 and 6 hour TPHC, requirements for time marking items, additional requirements for documentation required with 6 hour TPHC. New written TPHC procedures for 4 hour hold completed during inspection and left on site.
39	1	Contamination prevented during food preparation, storage & display	No	No	No	3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed shelved of food items stored directly under active leaks in WIC ceiling / WIF compressor areas with some foods contaminated and discarded (see #13) and other foods covered. Do not store food under dripping water or under any other source of contamination.
40	0.50	Personal cleanliness	No	Yes	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing watch on wrist. Remove watches and jewelry from wrists when handling food. REPEAT
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 clean metal food pans stored stacked together wet on clean utensil rack. Air dry pans before stacking.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed WIC / WIF with significant leak from seams in ceiling and/or compressor unit areas. EHS observed attempt to mitigate leak through use of silicone sealant, however, leaks have migrated and water is pooling on floor. Repair. REPEAT
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris accumulation and other buildup on interior surfaces of coolers, exterior of other equipment, some shelving needs cleaning.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste and trash on ground around dumpster with dumpster side door open accessible to pests. Clean area and keep dumpster closed. Dumpster area is shared with adjoining grocery store who also has been notified by EHS that area needs to be cleaned. 5-501.116 Cleaning Receptacles (C). Observed containers used to transport grease/waste to outdoor grease receptacle stored at back door of facility heavily soiled with waste grease accumulation and buildup and are a pest attractant. Clean the transport buckets and store in a sanitary manner to prevent pests.