Inspection Violation

Premise Information


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Name

ESSEX BAR AND BISTRO

Rules Governing Inspection Scores.

Address

101 S TRYON ST

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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28202

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Premise Type

1 - Restaurant

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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

11/20/2018

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
1	2	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	No	No	No	2-102.11 Demonstration - C Observed PICs to not have adequate knowledge of date marking procedure, proper hand washing, final cook temperatures, shellstock requirements, or reheating parameters. PICs were not sure whether several items were on TPHC or were in cold holding. PICs did not have understanding of TPHC procedure where items are required to be cooled to 41F or below before being placed on TPHC. EHS spoke with PICs about establishing set procedures for training all employees. EHS mentioned incorporating proper procedures into recipe cards, creating signage, etc.
6	2	Hands clean and properly washed	No	No	Yes	No	No	2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed PIC wash hands for less than 15 seconds after contacting raw fish and then turn faucet off with bare hands. CDI: EHS explained proper hand washing procedure. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC touch raw turkey with gloved hands and then proceed to open doors of coolers without glove removal or hand wash. CDI: corrected by EHS. Observed employee use gloved hands to obtain pre-portioned bag of raw fish to place into bowl to batter and then fry. PIC told employee to change gloves after touching raw fish. Employee removed soiled gloves to then don clean gloves to begin work with ready-to-eat food. CDI: PIC corrected employee to wash hands.
8	1	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Repeat Observed PIC obtain water for carrots and celery at back dish washing hand sink. CDI: EHS corrected PIC. PIC dumped water and obtained water from three compartment sink.
12	1	Required records available: shellstock tags, parasite destruction	No	No	Yes	Yes	No	3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Repeat Observed shellstock tags to not be labeled with last date of sale. Observed 4 shellstock tags in one single container of mussels in cooler drawers. Shellstock tags were mixed up. CDI: shellstock tags placed with proper batches.
21	3	Proper date marking and disposition	No	No	Yes	Yes	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 Repeat Observed several items without date labels throughout kitchen including cooked lobster, several open containers of heavy cream from last night, and cut ham chub. Observed cut cabbage with date of 11/10. Employee stated that cabbage was cut on 11/18. CDI: items properly date labeled. Observed all prep top cooler items with date label of 11/20. This date was the date items were removed from bulk items. EHS stated that if small portions are taken from bulk and discarded the same day, date marking is not required. If smaller portions are to be saved for another day, date label must be same date that was on bulk item reflecting prep/cook/open date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed roasted red pepper sauce with date of 11/13. CDI: voluntarily discarded.
22	1	Time as a Public Health Control: procedures and records	No	No	Yes	Yes	No	3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed brussel sprouts on TPHC that had not been cooled to 41F or below before being placed on TPHC. EHS explained that brussel sprouts can be stored at room temperature before they are cut. Once they are cut, they must be cooled to 41F or below before being placed on TPHC. EHS advised cutting and cooling brussel sprouts earlier or night before. CDI: by instruction. EHS explained that this is the same for garlic in oil at pizza station. PIC stated they would prefer to keep this item cold at 41F or below.
39	0	Wiping cloths: properly used and stored	No	No	No	No	No	3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket on the floor at prep station.
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 food processor that had been assembled while still wet. Ensure items are left to air-dry separately.
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 dish racks by dish machine with heavy rust in need of replacement. Facility has to wait for construction to reinforce the wall.