Inspection Violation

Premise Information


	Return to Inspections

Name

SEAFOOD CONNECTION

Rules Governing Inspection Scores.

Address

630 UNIVERSITY CENTER BV

Restaurants:


	Select Rules

Day Care and Adult Care:


	Select Rules

City/State/ZIP

CHARLOTTE

28262

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

6/29/2019

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
4	2	Proper eating, tasting, drinking, or tobacco use	No	No	Yes	Yes	No	2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks that were open, stored above food prep surfaces during food prep in kitchen area. CDI- Drinks were discarded. REPEAT
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 employee wash hands without using a paper towel to cut off faucet. Employee used bare hands. CDI- employee was educated by PIC. Employee rewashed hands.
8	2	Handwashing sinks, supplied and accessible	No	No	Yes	Yes	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf There was not any paper towels at any hand sink at beginning of inspection. CDI- Paper towels were provided.
13	0	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a container of unwashed peppers stored above potato salad in walk-in cooler #2. CDI- items were reversed.
14	1.50	Food-contact surfaces: cleaned and sanitized	No	No	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is not registering any sanitizer. CDI- Dish machine was repaired during inspection.
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 fried fish stored below 135 F. Facility is interested in TPHC for Hot foods. Facility will be provided with a sheet via email. CDI- small amount of fish was discarded.
20	1.50	Proper cold holding temperatures	No	No	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of oysters, crablegs, cut sausage, coleslaw, and pico de galo that were above 41 F. All items wer prepared last night according to management. CDI- Items were discarded. Facility is interested in TPHC for Hot foods. Facility will be provided with a sheet via email.
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 a leak below the dump sink at dish machine.
47	0.50	Non-food-contact surfaces clean	No	No	No	Yes	No	4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Clean exterior of fryers, ovens and refrigeration units in kitchen area. Clean exterior of dish machine in dish room. Clean dust from hood system above fryers in kitchen area.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	No	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. Repair broken floor boards in kitchen area. Clean splash from walls behind prep station and equipment.