Premises Information


	Return to Inspections

Name

YUNTA

Address

2201 SOUTH BV

STE 130

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/31/2024

Final Score @ Grade

96.50

General Comments

Manager stated that facilities AC is being replaced next Monday. Stated current AC is working but during very hot day last Saturday AC was not able to compete with outside temperatures and this over taxed the coolers in the facility. PIC stated they threw out all TCS food that was above 41F. Consequently, until the new AC unit is put in, they have obtained a cooling trailer. It is plugged into the facility, holding items 41F and below and is securely locked when facility is not operating. It is in view of back door so it is secure during operating hours. Will discontinue use of trailer when AC units are replaced.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ginger stored under raw tuna in prep unit. Observed RTE sauces stored under raw proteins in WIC. CDI PIC moved all items to proper order. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in boxes stored over ready to eat food such as cooked potatoes. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large, deep well container of potatoes cooked yesterday holding above 41F. CDI PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef and chicken, and cooked chicken holding above 41F. Cold drawer holding 41F and below. PIC believes drawer did not get closed all the way. PIC stated he check the temperature this morning and it was holding 41F and below. Items moved to WIC for rapid cool. CDI PIC stated will ensure drawers are sealed closed at all times between use. Improvement from last inspection, reduction to 1/2 points. Repeat 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 Observed potatoes prepared yesterday in deep well, covered, plastic container. CDI PIC voluntarily discarded. PIC stated they will keep lids off and smaller amounts during cooling going forward. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
42	0	Washing fruits & vegetables	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed avocados on prep line for use with stickers still adhered. CDI PIC returned them to be rewashed and sticker removed.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Repeat
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed hand sink in front prep area with sealant cracked and missing. Reseal.
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. Observed doors open on shared dumpster.