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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

SALATA UPTOWN

Address

601 S TRYON ST

STE 131

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/17/2023

Final Score @ Grade

96

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	Yes	No	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 . Chicken and lettuce on front line recorded above 41F. CDI- Suspected product was brought from WIC and had not finished cooling yet. CDI- Discarded.
23	0	Proper date marking & disposition	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . One sauce bottle dated 12-17. CDI - Discarded.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 . Lettuce cooling in large plastic white tubs with lids on. CDI- Lids removed for cooling. This is the FIFTH cooling method violation in a row, primarily of lettuce. Facility must meet compliance with cooling or be subject to an ITS.
43	0.50	In-use utensils: properly stored	Yes	No	No	3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Knife used for slicing wraps stored in a luke warm sanitizer water. CDI- Removed. Store in dry container or in hot water 135F +
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. Wet stacking of large bowls observed. Air dry. Place sheet trays over 3 comp. Sink and use as extra table for air drying.