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Premise Information
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NameHARPER`S RESTAURANT @ CAROLINA PLACE Rules Governing Inspection Scores.
Address11025 CAROLINA PLACE PKY Restaurants: 
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SUITE 11055Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28134
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 8/2/2019 
Final Score @ Grade
86 B
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 NANOCDIRVRComments
6 2 Hands clean and properly washed No No Yes No No 2-301.15 Only wash hands in handwashing sink. -PF Observed employee use the prep sink instead of the hand wash sink to wash hands. CDI-The employee was instructed to use the hand wash sink. Employee washed hands at the hand sink.
14 3 Food-contact surfaces: cleaned and sanitized No No Yes Yes No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pans and the tomato chopper stored with food debris. CDI-All equipment was brought back to the dish machine to be rewashed, rinsed and sanitized. REPEAT. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the dish machine. CDI-The machine was properly primed and ran again. The machine was then reading at correct concentrations. Manager is having their company come out to service machine as well.
16 0 Proper cooking time and temperatures No No Yes No No 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed salmon burger not fully cooked to the correct temperature of 145F. CDI-The patty was put back onto the grill to finish the cooking process.
19 3 Proper hot holding temperatures No No Yes Yes No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed corn hot holding below 135F in the back up hot holding unit. CDI-The product was properly reheated. REPEAT.
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 the pizza prep cooler on the left and the two tall reach in coolers on the cook line holding product above 41F. Also observed the baked chicken and tomatoes above 41F at the 4th man station. CDI- The pizza cooler had all items discarded and a work order will be placed for all three units. The tomatoes and the chicken were moved to the reach in drawers below. Manager contacted their refrigeration company to repair the units. *Once tomatoes are sliced, they must be held at 41F or below and date marked.
21 1.50 Proper date marking and disposition No No Yes Yes No 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 several items in the prep walk in cooler past their time/temperature date marking requirements. Also observed a sweet corn mix that did not have a thaw date noted. CDI-All items except for the corn mix were discarded and the corn mix was properly dated with the thaw date. REPEAT.
26 1 Toxic substances properly identified, stored, and used No No Yes No No 7-201.11 Store toxic materials to avoid contamination. -P Observed employee cigarettes sitting on salad box on the cook line. CDI-The cigarettes were removed.
35 0 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed faded and missing labels to the dry storage containers of flour, sugar etc. Have labeled.
36 2 Insects and rodents not present; no unauthorized animals No No No Yes No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the dish pit room and in the back dining area. Increase pest control methods. REPEAT.
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 equipment stacked wet on the clean equipment shelving. Ensure pans are fully air dried prior to stacking.
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 rusted shelving in the protein tall reach in cooler. Needs replacing.
47 0 Non-food-contact surfaces clean No No No No No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to shelving in the meat walk in cooler, and the coolers and gaskets on the cook line. Have cleaned.
53 0 Physical facilities installed, maintained and clean No No No No No 6-501.12 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 cleaning needed to the floors, walls, and ceilings throughout the facility. Have cleaned.
54 0 Meets ventilation and lighting requirements; designated areas used No No No No No 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employees remove cell phones and chargers from the cookline during the start on the inspection. Ensure there is a designated location for personal items such as cell phones.