Premises Information


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Name

CALLE SOL

Address

1205 THOMAS AV

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/8/2022

Final Score @ Grade

91.50

General Comments

Note: establishment cold holding devices (and dry storage) observed to be at or above capacity and prep space is small with limited counter space for the numerous employees working within the space. The WIC is overfilled with foods in process and in storage and may not be able to accommodate any additional load. Facility has under counter blast chiller that has not been made operational that may help with cooling processes, but will not add any storage capacity. PIC noted that catering may begin in near future. EHS has concerns that facility will not have capacity for additional food storage or for additional food processing associated with catering.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 multiple metal food pans stored on clean dish rack with food residue present. CDI- items returned to dish area for re-cleaning.
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 sliced wrapped ham cooling in WIC at 50f at 2:00 still at 49f at 2:55f. Observed assembled ham/cheese sandwiches cooling in WIC at 49f at 2:00 still at 48f at 2:55. Cooling rate of 1.09 degrees per hour not sufficient to reach 41f within 4 hours. CDI- items spread into shallow pans and placed into freezer to quickly cool. EHS verified cooling at proper rate by end of inspection.
21	1.50	Proper hot holding temperatures	Yes	Yes	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 bowl of cooked plantains sitting on top of hot well unit at line with plantains holding at 117f. CDI- plantains discarded. REPEAT
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 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 flip top cooler at end of line with mechanical issue holding all TCS foods above 41f. See chart. Ambient air temperature of unit found to be 44f. CDI- all TCS foods placed into unit prior to today discarded. Items prepared and placed into unit today relocated to WIC to chill back to 41f. Observed 15 lbs of unsalted butter in pan at room temperature in dry storage room. PIC noted that they allow the butter to sit at room temperature and then whip with other ingredients to make compound butter mixture for service. EHS discussed that unsalted butter is TCS food and must be temperature controlled - modify the procedure when making the compound butter to maintain temperature control or modify the ingredients to use non-TCS butter/butter product instead of unsalted real butter. Observed assembled ham/cheese sub sandwiches on flip top unit standing on ends out of cold holding level of flip top pans with temperatures above 41f. CDI - sandwiches discarded. Sandwiches were discussed during previous inspection as item to use TPHC, however, sandwiches are not using time control procedures as was indicated. EHS discussed with PIC that the cold holding risk must be managed - either maintain the sandwiches at 41f or lower or use TPHC procedures. Observed various prepared TCS foods including cut tomatoes, cooked corn, and house made sauces in pans on flip top unit #3 (fryer end of line) holding above 41f. Ambient air temp of the unit at 37f and items in reach in portion and some items in flip top holding below 41f. Equipment is operating properly, however, unit may have been recently “flipped” improperly or improperly stocked. CDI - items moved to WIC to chill back to 41f. REPEAT - full 3 point deduction
33	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed mechanical failure in flip top cooler #1 at far end of line. Temperatures of all foods in the unit observed above 41f. Unit is integral to the operation and must be repaired. Do not store any food in the unit until repaired and consistently holding temperatures of TCS foods below 41f. Verification required within 10 days. 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 ham/cheese sandwiches wrapped and stacked into deep container while cooling. Observed sliced ham wrapped and piled together in deep pan while cooling. Observed grated queso cooling in deep pan on flip top cooler. CDI- sandwiches and ham spread onto shallow pan and placed into freezer to quickly chill. Queso taken to WIC to quickly chill. Use methods that allow air flow to food to quickly chill. Do not wrap and stack foods together while cooling. Do not place foods into service coolers while still in cooling process.
40	0.50	Personal cleanliness	No	Yes	No	2-401.13. If used, an impermeable cover such as a bandage, finger cot or finger stall located on the wrist, hand or finger of a food employee working with exposed food shall be covered with a single use glove. Observed employee with blue bandage on uncovered hand while working with food in kitchen. Cover with a single use glove. REPEAT
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. REPEAT 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed heavily soiled wet and dry wiping cloths not placed into sanitizer solution and re-used at line area. No sanitizer buckets set up available for use with wiping cloths.
42	0.50	Washing fruits & vegetables	No	Yes	No	3-302.15 Wash fruits and vegetables prior to use. Observed avocados in use in salad service cooler with labels still present indicating not properly washed prior to use. Remove stickers and wash unclean produce prior to use. REPEAT
43	0	In-use utensils: properly stored	No	No	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed multiple food scoops in use in service coolers laying with handles in the food items.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal pans stored clean stacked together wet in kitchen. Air dry pans before stacking together. REPEAT
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed mechanical failure of flip top cooler at end of line. Repair. If cooler remains, also replace detached gasket on the door seal. Observed heavy ice buildup on 2 door reach in freezer in back prep area. Repair. Observed damage to large rice cooker - broken plastic pieces and exposed electrical wires. Repair or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep cuts and heavy wear on cutting board in use at cook line. Repair/replace.
52	1	Sewage & wastewater properly disposed	Yes	No	No	5-402.13 Maintain sanitary sewage system according to Law.-P. Observed waste water from plumbing discharge of sink overflowing grease trap area and ponding on floor in kitchen area. Employees noted that this is re-occurring issue and could be related to grease trap or to plumbing insufficient to handle flow when all fixtures in use. Employees observed squeegeeing unclean water into containers and removing. EHS discussed with PIC that facility cannot operate with this condition in kitchen/prep area. CDI - PIC placed emergency call and technician arrived during visit and inspected/pumped grease trap in kitchen which corrected issue at this point in time. EHS observed plumbing flowing properly after trap was pumped. Technician noted, however, that grease trap was not overfull and that plumber should be contacted to evaluate system. Ensure that sanitary sewer system meets the capacity of the facility and is installed and operating properly.