Inspection Violation

Premise Information


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Name

TAVERN ON THE TRACKS

Rules Governing Inspection Scores.

Address

1411 S TRYON ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28203

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

3/5/2018

Final Score @ Grade

NC Department of Environmental Health:


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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
13	1.50	Food separated and protected	No	No	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employes working with food entering and leaving walk in and back door of restuatant while wearing gloves and then not changing them. Employes must change gloves anytime a task change occurs. CDI: EHS instructed PIC on what constitutes a task change and PIC had employees change gloves and wash hands.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion mixer with soiled blade and blade housing. CDI: Immersion mixer sent to be proper cleaned. REPEAT. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine and bar ice bin with pink and black residue on flap/underside of lid. CDI: Both bins scheduled for cleaning. REPEAT.
18	1.50	Proper cooling time and temperatures	No	No	Yes	Yes	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 cooked whole meat loaf at 84F prepared one hour prior in a double wrapped pan in walk in cooler. Product temperature had not changed after 15 minutes. CDI: Meat loaf sliced and spread out on sheet pan, then placed in walk in cooler. After change in procedure, meat loaf measured 67F. REPEAT.
19	0	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meat balls above liquid line in steam wells holding at 110F. CDI: Top portion of meatballs were voluntarily discarded by PIC. Remaining meatballs measured 147F.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed an entire reach in unit holding at almost 60F ambient temperature, as well as the salad dressing flip top holding at 50F. Observed ham overstacked in functional flip top holding at 50. CDI: All out of temperature TCS foods from each unit were voluntarily discarded (cole slaw, cheese, tomato, lettuce, ham, dressings, etc) by PIC and a work order placed for repairs. VERIFICATION REQUIRED within 10 days to determine long term compliance.
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	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 meat loaf cooling in a tightly (double) wrapped continer in walk in unit. Based on cooling calculation, this is NOT an effective cooling method. REPEAT.
34	0.50	Thermometers provided and accurate	No	No	Yes	No	Yes	4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed that facility has no thin probe thermometer for measure of thin foods, such as thin sliced meats and leafy greens. VERIFICATION REQUIRED within 10 days to determine long term compliance.
43	0	Single-use and single-service articles; properly stored and used	No	No	Yes	No	No	4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plastic cups at bar area displayed with lip contact surfaces exposed to contamination from air.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.11 Maintain equipment in good repair. Observed gasket on flip top unit for salad dressings badly torn and falling away from track.
46	0	Warewashing facilities: installed, maintained and used; test strips	No	No	Yes	No	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed that facility had no test kit for checking QAC sanitizer concentrations. PIC is to place order for strips. CDI: EHS left some QAC test strips to allow facility to test sanitizer for the night and next day. VERIFICATION REQUIRED within 10 days to determine long term compliance.
47	1	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris and grease built up on shelving throughout facility. REPEAT.
53	0	Physical facilities installed, maintained and clean	No	No	No	No	No	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 caulking on hand sink adjacent to back door of facility peeling with black residue forming along cracks. Ensure that caulking remains in good repair around water using fixtures to prevent mildew.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employe drink stored on prep surface of flip top unit across from cook line.