Premise Information Return to Inspections Name RENAISSANCE CHARLOTTE SOUTHPARK Rules Governing Inspection Scores. Address 5501 CARNEGIE BV Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP CHARLOTTE NC 28209 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 8/16/2017   Final Score @ Grade 90 A NC Department of Environmental Health:  Website General Comments

Violations   Critical Violations SHOWN in RED    NA=Not Applicable   NO=Not Observed   CDI=Corrected During Inspection   R=Repeat Violation   VR=Verification Required   Violation Item Demerits Violation Description NA NO CDI R VR Comments 16 1.50 Proper cooking time and temperatures No No No No No 3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed chicken and salmon being cooked using a noncontinuous cooking process with no logs and not follow procedure that was approved by local health department. CDI discarded food. 18 1.50 Proper cooling time and temperatures No No No 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 45F. -P Observed short ribs at 50 degrees cooled from last night. CdI discarded product. 20 1.50 Proper cold holding temperatures No No No No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed whipped butter at 69 degrees dated 08-12 product being held out at room temperature during service and then cooled . CDI discarded product and advised that small portions of butter can be placed on time and held for 4 hours and then discarded. 21 3 Proper date marking and disposition No No No 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 goat cheese in two locations, ham, smoked salmon opened and not dated. CDI products dated. 31 0.50 Proper cooling methods used; adequate equipment for temperature control No No No 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 short ribs cooled in too great of volume . CdI discarded. 35 1 Food properly labeled: original container No No No No No 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed items for room service packaged on site without above mentioned labeling requirements. 10 day verificaton required. 42 1 Utensils, equipment and linens: properly stored, dried and handled No No No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.