Premises Information


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Name

AMERICAN EXPRESS CENTURION LOUNGE

Address

5501 JOSH BIRMINGHAM PY

CONCOURSE E UPPER LEVEL

City/State/ZIP

CHARLOTTE

28208

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/7/2025

Final Score @ Grade

General Comments

Establishment is on a Risk Control Plan for cooling. Logs are being kept to monitor the process. Ensure PIC or designated staff are monitoring the cooling process to ensure logs are accurate and items are cooling a rate in compliance with the Food Code. Additional visits will be completed to evaluate compliance with cooling. Overall observe some improvement with cooling, however staff still need to follow cooling procedures to ensure the items cool properly.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with mold. Per PIC the interior of the ice machine was cleaned 2 weeks ago. Establishment will need to clean the ice machine more often. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the Robocoup with residue and stored clean. Ensure equipment is thoroughly cleaned and sanitized before being stored for use. CDI, item cleaned and sanitized. 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 .
23	1.50	Proper date marking & disposition	Yes	Yes	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 pan of overnight oats dated 12/8. PIC must survey dated TCS foods and discard out of date food items. CDI, product 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
24	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed pickled vegetables being held on TPHC that was not logged on the TPHC form. Ensure foods are logged on the TPHC log when the 4 hour discard period begins. CDI, product discarded.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 cooked macaroni and quinoa in the freezer and blast freezer wrapped in plastic or tin foil. Also, the blast freezer was over stacked with sheet pans of macaroni on top up each other. CDI. Extra sheet pans of macaroni moved to walk in freezer, products in freezer and blast freezer unwrapped. Ensure products are not covered while cooling and that there is enough room around products in blast freezer to allow for air circulation. 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 .
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. Observed ice cream scoops stored in a container of water below 135 F in the dining area. Discontinue using the water to store the scoops. Store on a clean surface and wash, rinse, and sanitize every 4 hours.
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 pans stacked together wet in the air drying racks. Ensure the pans are dry before stacking.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed white baking containers with damaged paint and rusting. Replace the damaged containers. Observed damage security cords on knives. Per PIC these were installed with the knives during the most recent visit by the knife provider. Advised the knife company that damaged cords must be replaced.
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed refrigerator gaskets with residue. Clean the gaskets more frequently. Observed dish storage shelves with residue. Clean the shelves.