Inspection Management System
Premise Information
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NameBANKERS RAW BAR & BILLIARDS Rules Governing Inspection Scores.
Address200 W. WOODLAWN RD Restaurants: 
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SUITE GDay 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 9/21/2019 
Final Score @ Grade
88.50 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 Yes No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -2- REPEAT
8 1 Handwashing sinks, supplied and accessible No No Yes No No 6-301.14 Post a handwash sign at each handsink. Observed no handwshing sign at bar handsink. CDI - PIC provided handwashing sign during inspection. -0-
17 1.50 Proper reheating procedures for hot holding No No Yes No No 3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated chili in steam well at beginning of inspection declared hot, holding at 104F. CDI - PIC reheated to 174F and placed in steam well. Per PIC, steam well was turned on just before placing items in steam well. -1.5-
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 TCS foods such as house made chili and raw beef in walk in cooler at beginning of inspection cold holding at 42-43F. Observed TCS foods in reach in at 42-44F. Per PIC, door of walk in was held open during beer delivery. EHS waited another 20 minutes and temperature was maintaining at 42F. PIC adjusted thermostat down. VR no later than 10/01/2019 to ensure all TCS foods are cold holding at or below 41F. -3- REPEAT
43 0 Single-use and single-service articles; properly stored and used No No No No No 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed food contact surfaces of to-go trays and hot dog trays with food contact surfaces facing upward and out of wrapping at serving line. -0-
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 standing water in bottom of prep unit at cook line, rusting shelving in same prep unit and door not completely closing on reach in at cook line. -2- REPEAT
49 1 Plumbing installed; proper backflow devices No No No No Yes 5-202.13 Backflow Prevention, Air Gap - P Observed a direct connection between floor drains and effluent piping under pre-rinse, dish machine and 3-comp sink. VR no later than 10/01/2019 to ensure piping has at least a 1" gap between the end of pipe and flood plane. -1-
53 1 Physical facilities installed, maintained and clean No No No Yes No 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items throughout facility that are not in use, out of service or not facility items. 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. Observed cracked floor tiles throughout facility. 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 dark buildup on floor and wall under water using fixtures including 3-comp sink and dish machine. -1- REPEAT