Premises Information


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Name

PENGUIN

Address

1531 EAST BV

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/2/2023

Final Score @ Grade

96.50

General Comments

EHS was provided with TPHC SOP paper completed prior to arrival. EHS reviewed chart and filled in missing information with PIC (I.E. specifying disposal methods, cooking completion, etc.) Finalized TPHC chart was documented and placed back at point it was located by PIC (kitchen spice rack) EHS advises that PIC keep TPHC instruction sheet readily available for inspections and visits, and potentially keep copies of completed form in locations likely to be available for EHS (I.E. in manager documents, in scorecard frame, taped to kitchen wall, etc.)

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	No	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with out of date food protection management certification. Per conversation with PIC, certification will be updated via recertification. PIC demonstrated knowledge by answering EHS questions during and after inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 one (1) package of RTE food (sealed hot dogs) stored beneath ground beef burger patties in WIC. Observed two (2) servings of RTE food (covered cubed cheese for queso sauce and one uncut watermelon) on speed rack trays beneath an unmarked employee food tray, including seasoned raw fish. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. EHS observed one (1) pan of rewrapped ground beef balls stored above wrapped, packaged shrimp in back storage area reach in freezer. CDI - EHS observed previously provided, properly placed existing storage order chart on WIC door and in retained documents. PIC used charts as a reference to reorganize WIC and reach in freezer. Note: No escalation in point deduction due to noted improvement from previous inspection; food was observed only contact properly sanitized equipment surfaces. Fewer RTE food products were observed stored beneath raw animal foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 Observed entirety of salad prep unit TCS foods (approximately nine (9) servings) with temperatures ranging from 53F to 58F. When examined, prep unit was unplugged at rear of unit. PIC stated that cleaning service personnel were within the kitchen approximately one hour prior to EHS arrival and may have unplugged unit when leaving. CDI - All TCS food was rotated to WIC for immediate corrective cooling. Unit was replugged and showed effective return to cold holding temperatures prior to EHS departure. 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 .
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 Observed one (1) pan of tomato jam sauce in WIC with date of preparation of 10/25. CDI - PIC voluntarily disposed of out of date food item. Note: EHS observed some undated items in prep top, with others marked with previous dates of preparation. Per conversation with PIC, items are placed and replaced daily; items left at the end of service are date marked at end of service if they are retained.EHS advises establishment date mark ALL TCS non date mark exempt foods at time of opening or preparation. 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 .
39	0	Contamination prevented during food preparation, storage & display	Yes	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed one (1) bin of thawing whole muscle beef placed on floor of WIC. CDI - PIC elevated to higher storage on WIC shelves.
40	0	Personal cleanliness	Yes	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) food employees without effective hair restraints at start of inspection. CDI - Food employees donned effective hair restraints and washed hands without comment by EHS.
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 grill side lower drawer with missing handle. Drawer handle has been replaced with woven rope. Replace damaged handle such that means of opening drawer is smooth and easily cleanable.
56	0.50	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items (glasses, car keys, etc.) at fryer prep top unit cutting board and adjacent prep table. CDI - PIC rotated items to lower elevation storage on table to prevent intermingling with food and/or food contact surfaces. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food items (miso paste, raw fish, sausage gravy, etc.) unlabeled and intermingled with food items in WIC. CDI - PIC voluntarily disposed of food items. EHS advises that employee food be kept at lower elevation than food held for resale. EHS also recommends that food employee food be kept in a centralized, labeled container, so as to distinguish it from food held for resale.