Premise Information Return to Inspections Name YORKMONT RESTAURANT Rules Governing Inspection Scores. Address 2925 YORKMONT RD Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP CHARLOTTE NC 28217 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 8/1/2018   Final Score @ Grade 90.50 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 1 0 PIC present, Demonstration - Certification by accredited program, and performs duties No No No No No 2-102.12 Certified Food Protection Manager - C Observed PIC not food protection manager. 6 2 Hands clean and properly washed No No Yes No No 2-301.15 Where to Wash - PF Observed food employee use 3 comp sink to wash hands. CDI, food employee corrected by instruction, food employee washed hands at hand washing sink. 19 3 Proper hot holding temperatures No No Yes Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed foods in steam table not hot holding at 135F or above. CDI, items reheated to 165F to hot hold. 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 in walk in cooler cold holding above 45F. (see chart) All foods were held in walk in cooler over night. CDI, all tcs itmes were oluntarily discarded by PIC. 31 1 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 lettuce and cut tomatoes cooling at flip top. Ensure equipment designed for cooling is used when cooling TCS foods. CDI, lettuce and tomato moved to reach in cooler. 42 0 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 stacking of pans. 45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No Yes 4-501.11 Maintain equipment in good repair. Observed walk in cool not able to hold food at 45F or below. Observed vents freezing over. PIC stated cooler vent was observed frozen at 645am. 47 0.50 Non-food-contact surfaces clean No No No No No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout with build up. 53 0.50 Physical facilities installed, maintained and clean No No No Yes No 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 floors in need of cleaning under equipment and corners. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tile floor boards. Ensure floor boards are repaired or replaced.