Premises Information


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Name

TABLA INDIAN RESTAURANT

Address

15025 LANCASTER HY

# D8

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/27/2023

Final Score @ Grade

98.50

General Comments

Observed paper towel dispenser fixed over prep table that facility uses to air dry cleaned utensils. When done washing hands to grab paper towel, items stored on prep table are subject to possible contamination. Discussed moving paper towel dispenser over directly above handsink on metal paneling. All items in prep flip units are kept on 6 hour TPHC. EHS verified that TCS items in units are below 70F. Start time begins when items are taken from WIC (41F and below) and placed into prep unit. Rice and hot items on buffet hot hold table are held on 4hr TPHC. EHS observed employee discarding these lunch items a few minuted after discard time.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	Yes	No	No	3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked fish in walk-in cooler without protective covering. Another pan of food was resting on top of exposed cooked fish. CDI-PIC covered with lid.
23	1.50	Proper date marking & disposition	Yes	No	No	REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Metal pan of chicken curry in walk-in cooler had date label but prep date had worn off. EHS able to verify with PIC that chicken curry was same prep date as other batch that was properly dated stacked underneath. Correct thaw date was placed on chicken. Sticker wears off when items are thawed from freezer. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
43	0	In-use utensils: properly stored	No	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. Metal ladles observed stored in water at 98F on grill. CDI-PIC turned up heat on grill to increase water temperature to 135F and above.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of to-go containers with food contact surface exposed to contamination. CDI-PIC flipped/inverted to-go containers.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard dumpster missing one flip top lid.