Inspection Violation

Premise Information


	Return to Inspections

Name

CAJUN YARD DOG

Rules Governing Inspection Scores.

Address

8036 PROVIDENCE RD

Restaurants:


	Select Rules

SUITE 900

Day Care and Adult Care:


	Select Rules

City/State/ZIP

CHARLOTTE

28277

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

6/3/2019

Final Score @ Grade

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
6	0	Hands clean and properly washed	No	No	Yes	No	No	2-301.14 Wash hands after activities that contaminate them.-P Observed an employee using cell phone then proceed with food preparation without washing his hands. CDI- employee washed hands.
7	1.50	No bare hand contact with RTE foods or a pre-approved alternate properly followed	No	No	Yes	Yes	No	3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee cutting onions and peppers without gloves on. Employee indicated these items would be used for a sauce at a later time. CDI- items were made into sauce and cooked to 165F immediately.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	No	Yes	Yes	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple plastic food storage containers stored clean with sticker residue on them. Verification visit required.
19	0	Proper hot holding temperatures	No	No	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of mashed potatoes hot holding below 135F in steam table (see chart). CDI- product was reheated to above 165F.
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 Observed items in a flip top line cooler cold holding above 41F (see chart). PIC adjusted thermostat to a colder setting. Verification visit required to ensure compliance. Schedule repairs if unit cannot maintain foods at 41F and below.
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 pasta cooling in prep. sink at 129F at 10:50AM drop to 109F at 11:50AM. CDI- water was poured over pasta; the pasta dropped in temperature to 80F immediately afterward. EHS recommended adding more ice to pasta and placing on sheet tray in walk in cooler to cool.
37	0	Contamination prevented during food preparation, storage and display	No	No	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one box of chicken stored on the floor of the walk in cooler.
41	0.50	In-use utensils: properly stored	No	No	No	Yes	No	3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed 2 knives stored in-between equipment gaps along prep. line and one ice cream scoop stored in standing water in back of kitchen.
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 multiple cleaned plastic containers stacked while still wet.
45	2	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 rusted shelving in the walk in cooler. Fewer items in need of repair since previous inspection therefore no point escalation.
47	1	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving above stove top and on walk in cooler shelving.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	Yes	No	6-502.12 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 ceiling ventilation coverings above dish machine with debris accumulation. Improvements made to cleaning since previous inspection.