Inspection Violation

Premise Information


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Name

THIRTY-SEVEN SOL

Rules Governing Inspection Scores.

Address

8724 OUTLETS BV

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28278

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

6/1/2018

Final Score @ Grade

88.50

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
4	0	Proper eating, tasting, drinking, or tobacco use	No	No	Yes	No	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on prep counters. CDi, items moved.
6	4	Hands clean and properly washed	No	No	Yes	Yes	No	6 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee changing gloves without washing hands in between, after handling raw chicken with gloved hands. CDI, employee corrected by instruction, employee washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed employee re-contaminate hands by closing faucet with bare hands, not using barrier. CDI, employee corrected by instruction, employee washed hands. -Repeat
13	3	Food separated and protected	No	No	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed ready to eat pork stored under raw fish, and beef. CDI, items placed above raw animal foods. -Repeat
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the three dish machines below 50ppm chlorine. CDI, dish machines adjusted sanitizer to 50ppm chlorine.
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 all TCS foods at flip top unit cold holding above 45F. CDI, items placed in ice to cool. Technician was called. Items will be kept in ice until technician arrives. VR.
21	0	Proper date marking and disposition	No	No	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 cooked pork, cooked more than 24 hours prior to inspection, without date mark in walk in cooler. CDI, pork date marked.
31	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	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 salsa, beans, corn and pico cooling in walk in cooler, in large, tightly covered container. CDI, items placed in ice bath covering product. Active steering was observed.
35	0	Food properly labeled: original container	No	No	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles and other working containers without identifying labels.
38	0.50	Personal cleanliness	No	No	No	Yes	No	2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking.
43	0	Single-use and single-service articles; properly stored and used	No	No	No	No	No	4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored on the floor.
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 flip top cooler not able to hold food temperatures below 45F.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-305.11 Designation-Dressing Areas and Lockers - C Observed employee phones stored on counters above food.