Premises Information


	Return to Inspections

Name

CENTRO NEVERO

Address

5861 ALBEMARLE RD

City/State/ZIP

CHARLOTTE

28212

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/4/2023

Final Score @ Grade

General Comments

Per PIC, cheese sauce and corn leftover were being cooled down and reused for service the next day. Permit conditions prohibit cooling due to lack of refrigeration space. EHS discussed permit conditions with PIC. PIC agreed to discontinue cooling and to discard items being hot held at the end of each day as written on permit conditions. EHS observed shelving designated for drying dishes to be used for dry storage. PIC stated new shelving has been ordered to be installed above the 3 compartment sink for drying dishes. EHS directed PIC to clear at least two shelves in dry storage shelving area to be used for drying dishes until new shelving can be installed above 3 compartment sink. Ceiling tiles still need replacing in food prep areas per transitional permit. EHS informed PIC ceiling tiles must be replaced by 04/09/2024.

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. - PIC lacks food protection manager certification. - *NOTE: No point deduction as PIC has 180 days from the date the permit was issued (04/09/2024) to obtain CFPM. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to locate employee health policy. - CDI - EHS discussed requirements with PIC and provided printed copies of employee health policy in Spanish for all employees to review and sign. Maintain signed employee health policy forms in facility. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS discussed requirements with PIC and provided printed copy of written procedures for vomit and diarrhea clean up plan in Spanish. Ensure all staff are trained on vomit and diarrhea clean up plan, and maintain written procedures in facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. - Observed two handwash sinks in food prep areas and handwash sink in bathroom lacking required signage. - CDI - EHS provided printed copies of required signage to PIC, and PIC posted required signage at all hand sinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed pitcher with utensils stored in handsink. - CDI - PIC removed pitcher from handsink.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P - Per conversation with PIC, dishes are only being washed and rinsed but not sanitized. - CDI - EHS demonstrated how to properly set up three compartment sink for washing, rinsing, and sanitizing dishes. 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 .
19	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 (C), (D) Reheat commercially processed, ready-to-eat food to 135F within 2 hours if food is to be hot held until service. - P - Observed commercially bought cheese sauce holding at 106F in steam well around 9AM. Per PIC, cheese was placed directly in steam well from commercial container around 6AM. - CDI - PIC voluntarily discarded cheese sauce. EHS discussed using microwave to reheat items (cheese sauce and corn) prior to placing in steam well. PIC reheated new cheese sauce in microwave properly before placing in steam well.
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. - Pf - Observed opened commercial packages of deli ham, hotdogs, milk, and chili lacking date marks. EHS discussed date marking requirements with PIC, and PIC able to determine when each item had been opened within the last few days. - CDI - PIC date marked all items. 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. - Observed bottled soda and single service items stored directly on the floor. - CDI - PIC placed items on shelving.
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 food employee lacking hair restraint. - CDI - Employee donned hair net.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed sanitizer bucket with sanitizer concentration of 50ppm quat. - CDI - PIC refilled sanitizer with properly concentrated sanitizer of 100ppm chlorine. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed sanitizer bucket stored directly on the floor. - CDI - PIC moved sanitizer bucket to shelving below prep table.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to provide chlorine sanitizer test strips. - VR - Verification required within 10 days to ensure facility has obtained chlorine sanitizer test strips.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee belongings stored with facility condiments in dry storage area. Also observed power tools stored above food in dry storage area. Designate an area for personal belongings away from items for customer service.