Inspection Management System
Premise Information
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NameAMRUTH VILAS Rules Governing Inspection Scores.
Address230 E WT HARRIS BV Restaurants: 
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SUITE C-6Day Care and Adult Care: 
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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 8/15/2019 
Final Score @ Grade
86 B
NC Department of Environmental Health: 
General Comments
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
1 2 PIC present, Demonstration - Certification by accredited program, and performs duties No No No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one in facility certified as Food Protection Manager.
6 2 Hands clean and properly washed No No Yes No No 2-301.15 Only wash hands in handwashing sink. -PF: Employee washed hands in prep sink. CDI- directed employee to wash in handsink. 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: Employee washed hands at prep sink with no use of soap, and turned faucets off with bare hands. CDI- directed to re-wash at handsink.
13 1.50 Food separated and protected No No Yes No No 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Found raw chicken and raw shell eggs stored over ready-to-eat food in walk-in. CDI- chicken placed on lower storage shelves. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P: Unwashed produce stored over ready-to-eat produce. CDI- re-arranged correctly. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Some uncovered food in walk-in storage. CDI- covered.
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Significant dried residue on blade of can opener. Heavy food residue on cutting utensils stored as clean on wall mounted holders. CDI- all moved to dish machine for cleaning.
21 3 Proper date marking and disposition No No Yes Yes 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: No discernible date marking system in place in the facility. REPEAT. Verification of compliance within 10 days.
26 1 Toxic substances properly identified, stored, and used No No Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Several bottles of all-purpose cleaner not labeled. CDI- labeled the bottles as to contents.
27 0 Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan No No Yes No No 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Facility is making yogurt. No approved HACCP plan has been obtained for this special process.
30 0 Variance obtained for specialized processing methods No No Yes No No 8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf: Facility is making yogurt. CDI- told PIC to immediately cease making yogurt and not to resume until State approved variance has been obtained.
35 1 Food properly labeled: original container No No No Yes No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Condiment containers on cart at cook line not labeled. Squirt bottles at cook line not labeled.
41 0.50 In-use utensils: properly stored No No No No 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 scoop handles laying down in food. Observed bowls with no handles being used as scoops.
47 0.50 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. Food debris attached to shelves in walk-in cooler. Surfaces of equipment with build-up throughout kitchen.
51 0.50 Toilet facilities: properly constructed, supplied and cleaned No No Yes No No 6-501.18 Maintain handwashing sinks clean. All hand sinks in facility in need of cleaning.
53 0.50 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. More frequent cleaning of floors and walls needed. Splatter build-up on walls.