Inspection Management System
 
  
 
Premise Information
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NameJASMIN GRILL Rules Governing Inspection Scores.
Address5033 SOUTH BV Restaurants: 
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SUITE GDay Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28217
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 4/8/2019 
Final Score @ Grade
87 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
6 0 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands after activities that contaminate them. -P Observed employee rinse hands in 3 compartment sink instead of properly washing in the hand sink. Directed to the hand sink (which was blocked). Hand sink area was cleared and employee washed hands properly.
8 2 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 Observed only hand sink in the kitchen blocked by dirty utensils/pots/bins. Items were moved to 3 compartment sink and hand sink was then available for use.
13 3 Food separated and protected No No Yes Yes No 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken skewers stored above raw beef in walk-in cooler. Moved chicken skewers to reachin in cooler in the front.
14 3 Food-contact surfaces: cleaned and sanitized No No Yes Yes No 4-702.11 Utensils shall be sanitized after washing, before use. Employee did not sanitize cutting board after washing. She placed on metro shelving as cleaned and ready for use.
20 3 Proper cold holding temperatures No No No Yes Yes 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Foods at the front cold hold unit were temping at 45F-47F. Time as a public health control was used today. Unit is turned on every morning. PIC will turn unit on earlier and let it chill before placing food inside. Return visit to check unit.
31 0 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 salad and garlic sauce that was placed in cold hold top that had not properly cooled first. Moved to salad to walkin cooler and garlic sauce was placed on TPHC.
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 2 boxes of single service items stored on the floor.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed shelving in reachin cooler rusted. Observed walk-in cooler gasket split. Has been ordered. Reachin cooler gaskets have been replaced.
53 1 Physical facilities installed, maintained and clean No No No Yes 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 major floor tile repair needed. Repeat.
54 0 Meets ventilation and lighting requirements; designated areas used No No No No No 6-303.11 Intensity-Lighting - C Increase lighting in walkin cooler. Observed to be dim.