Premise Information Return to Inspections Name CAROLINA ALE HOUSE Rules Governing Inspection Scores. Address 201 S COLLEGE ST Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP CHARLOTTE NC 28244 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 5/29/2019   Final Score @ Grade 93 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 8 0 Handwashing sinks, supplied and accessible No No Yes No No 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Upon arrival observed blueberries and some onion in the handsink. CDI: Items cleaned out of handsink. 18 3 Proper cooling time and temperatures No No Yes Yes No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed large container of pico cooling at 0F/min in walk in cooler. CDI: Product was broken down into two containers and placed in the walk in freezer with ice wands and products were stirred. New cooling rate was .4F/min REPEAT VIOLATION 20 1.50 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, ranch, chipotle ranch, and garlic parmesean sauce above 41. CDI: chipotle ranch voluntarily discarded as it was above 45F. All other items rapidly cooled. REPEAT VIOLATION Significant improvemtn from previous inspection. 21 1.50 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 no date mark on spreadable brie in reach in cooler or on portioned, housemade dressings in reach in cooler. CDI: Products dated. 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 products made Monday date marked for today. CDI: Correct dates placed on containers. 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 pico cooling in a deep, large container. CDI: Product broken down into smaller containers and placed in the walk in with an ice wand. 37 0 Contamination prevented during food preparation, storage and display No No No No No 3-307.11 Protect food from contamination sources not specifically noted by code. Observed ice wands wrapped in plastic wrap and placed directly on shelving in walk in freezer. Ice wand was then placed in food with plastic wrap. CDI: Plastic wrap removed. Employee educated on removing plastic wrap before placing wand into food. 45 0 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 split gasket on dressing reach in. REPEAT VIOLATION Improvement from previous inspection.