Premises Information


	Return to Inspections

Name

EL RINCON CATRACHO RESTAURANT & BAR

Address

204 W WOODLAWN RD

SUITE A

City/State/ZIP

CHARLOTTE

28217

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/13/2023

Final Score @ Grade

94.50

General Comments

Establishment will receive a Risk Control Plan if Food contact surfaces and sanitizer concentrations continue to be a repeat issue on next inspection. Observed establishment receives frozen raw shucked oysters from Sysco. No shell tags are required. Per previous general comment of Naly, consulted with Ryan.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 pans, blender, and and blender attachments, stored as clean, with food residue. CDI - Pans were moved to the dish pit to be washed properly. If issue does not improve on next inspection, EHS will have establishment conduct a Risk Control Plan. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sink and surface sanitizer in 3 comp sink below 170 PPM. CDI - Sanitizer was being used in hot water above 120F, Water for sink and surface sanitizer should be between 75-120F, Sanitizer was replaced at the correct concentration and at 100F.
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: 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 . Observed crema, queso, sliced tomato stored inside the prep unit above 41F. CDI - PIC stated that items were placed in the prep unit at 8:30 AM and items were placed in an ice bath for rapid cooling.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP fish thawing in Walk-in and had not been removed from reduced oxygen environment. CDI - The PIC slit all ROP fish thawing inside the Walk-in.
41	0.50	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored inside sanitizer at 0 PPM. CDI - Sanitizer was replaced.
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. CDI - Pans were separated.
54	0	Garbage & refuse properly disposed; facilities maintained	Yes	No	No	5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug.