Inspection Management System
 
  
 
Premise Information
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NameOPEN KITCHEN Rules Governing Inspection Scores.
Address1318 W MOREHEAD ST Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28208
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 9/18/2017 
Final Score @ Grade
83.50 B
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 NANOCDIRVRComments
2 1.50 Management and food employee knowledge, and conditional employee; responsibilities and reporting. No No Yes No No 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed staff not having knowledge of illnesses, symptoms or reporting requirements. CDI information given to staff and owner informed that training will take place.
4 1 Proper eating, tasting, drinking, or tobacco use No No Yes Yes No REPEAT 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in back kitchen area. (points not increased due to no points taken last inspection)
13 1.50 Food separated and protected No No Yes No No 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce (tomatoes) stored above RTE salad dressing in walk-in cooler. CDI tomatoes moved to approved location.
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean with food debris and residue stuck to surfaces; CDI utensils pulled and placed into dirty dish pit. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in spray bottles measuring to high' bleaching out test strips (chlorine). CDI concentration corrected to 50 ppm chlorine.
17 1.50 Proper reheating procedures for hot holding No No Yes No No 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed various containers of meat sauce reheating on steam table measuring between 118-60F (steam table not suitable for reheating, Observed lasagna stacked in oven cold to reheat measuring 65F then 122F 1 hour later, use large oven with lasagna on sheet pans to properly reheat for hot holding). CDI all food products in question properly reheated to 165F or higher and hot held.
23 0.50 Consumer advisory provided for raw or undercooked foods No No No No Yes 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory for beef products served undercooked to be missing required information. VR to ensure compliance.
26 1 Toxic substances properly identified, stored, and used No No Yes No No 7-201.11 Store toxic materials to avoid contamination. -P Observed containers of chemical cleaners stored above food products in back storage area; Observed containers of paint stored above beverage station. CDI chemicals stored in approved location.
31 0.50 Proper cooling methods used; adequate equipment for temperature control No No No Yes No REPEAT 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 pastas and various meats sauces in walk-in cooling in large 1-2 gallon sealed containers. Chef informed of proper methods for cooling in bulk. (points deducted not increased due to products in question were in temperature during inspection).
34 0.50 Thermometers provided and accurate No No No No Yes 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer available for checking thin foods (deli meats, sliced tomatoes, cut leafy greens). VR to ensure compliance.
36 1 Insects and rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in back storage area near back entrance to overflowing sitting area. Observed dead roaches in need of removal.
38 0.50 Personal cleanliness No No No Yes No 2-302.11 (A) (B) (B) Unless wearing intact gloves in good repair, a FOOD EMPLOYEE may not wear fingernail polish or artificial fingernails when working with exposed FOOD. Pf Observed employee wearing watch during food prep. (points not doubled due to NO POINTS DEDUCTED last inspection). CDI watch removed.
39 0.50 Wiping cloths: properly used and stored No No No No No 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses in a concentration level that is acceptable for sanitizer per manufactuer. Observed wet wiping clothes stored on tables at cook line.
42 1 Utensils, equipment and linens: properly stored, dried and handled No No No Yes No REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No No 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed unsafe design, construction, ill-repair in use for FCS; 3 compartment prep sink having busted seams and voids on welds with detached drain boards. 4-501.11 Maintain equipment in good repair. (Observed split/torn gasket on reach-in cooler (pizza cooler); Observed chipped damaged plastic containers and lids in need of replacing, rusty shelving inside walk-in cooler, rusty flooring inside walk-in cooler). 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF / ANSI listed can opener and square cornered prep sink with detached drain boards.
47 1 Non-food-contact surfaces clean No No No Yes No REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (kitchen and cooking equipment throughout; shelving throughout having old foil coverings in need of removal, inside surfaces of cooler units at front server station, inside surfaces of pull out drawers in kitchen area.)
51 1 Toilet facilities: properly constructed, supplied and cleaned No No No Yes No REPEAT 5-501.17 Provide a covered waste bin in female restrooms. (observed uni-sex employee restroom missing receptacle) 6-501.18 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed employee lavatory in need of general cleaning. Keep restroom in good repair; (observed door destroyed in need of replacing).
53 1 Physical facilities installed, maintained and clean No No No Yes No REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of walls in kitchen area in need of re-painting/ re-surfacing; Observed holes in ceiling tiles in need of replacing. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls, ceilings throughout in need of cleaning)
54 0 Meets ventilation and lighting requirements; designated areas used No No No No No NO POINTS DEDUCTED 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. (numerous box fans dusty)