Inspection Management System
Premise Information
Return to Inspections
NameMORAZAN BAR AND GRILL Rules Governing Inspection Scores.
Address4400 CENTRAL AVENUE Restaurants: 
Select Rules
 Day Care and Adult Care: 
Select Rules
Swimming Pool Rules: 
Select Rules
Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
Select Rules
CountyMecklenburgResidential Care and Local Confinement: 
Select Rules
Inspection Date 11/5/2019 
Final Score @ Grade
90 A
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
7 1.50 No bare hand contact with RTE foods or a pre-approved alternate properly followed No No Yes No 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 staff touch chips with bare hands. CDI by instruction and chips voluntarily discarded by PIC.
12 0 Required records available: shellstock tags, parasite destruction No No Yes No No 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed facility not recording date of when oysters were last sold from container. CDI by instruction.
13 0 Food separated and protected No No Yes Yes No 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed avacado stored with raw shell eggs and raw shell eggs stored over ready to eat foods in prep units. CDI, foods separated for proper storage. CDI by instruction.
14 0 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed ice machine accumulating black soil residues and microwave in need of cleaning.
18 1.50 Proper cooling time and temperatures No No Yes No No 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed deep container of beans cooling from day before at 45 degrees F. CDI, beans voluntarily discarded by PIC.
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 held between 41-44 degrees F in low reach in prep unit. Cooler had ambient air temperature of 42 degrees F. Items relocated to walk in cooler to rapidly cool. See temperature observations above. Vr to ensure long term compliance and calibration of 2 door prep cooler to ensure unit holding TCS foods at 41 degrees F and below. Observed TCS foods between 42-43 degrees F in walk in cooler. PIC adjusted thermostat and ambient air of walk in cooler measured 38 degrees F and foods cooled to 41 degrees F. Repeat.
21 1.50 Proper date marking and disposition No No Yes No 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 cooked shrimp not date marked and prepared 2 days ago according to PIC and beans with date of preparation of 10/29. CDI, foods voluntarily discarded by PIC.
23 0 Consumer advisory provided for raw or undercooked foods No No Yes No Yes 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed some menu items identified with asterisk and consumer advisory but several menu's missing asterisk on items container raw / undercooked animal food such as steak, over easy eggs, and hamburger that may be cooked to order according to PIC. Vr to ensure all menu's and items properly identified on menu with consumer advisory.
31 0.50 Proper cooling methods used; adequate equipment for temperature control No No Yes Yes 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 beans cooling from day before in deep container in walk in cooler. CDI, beans voluntarily discarded and tomatoes relocated to rapidly cool in walk in cooler. Observed recently prepared tomatoes cooling in prep cooler on line.Repeat.
35 0 Food properly labeled: original container No No No No No 3-203.11 Molluscan Shellfish, Original Container - C - Observed oysters removed from original container and stored in walk in cooler and reach in freezer. No shellstock tag labeling information on containers. CDI, oysters voluntarily discarded by PIC.
36 0 Insects and rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies behind bar.
37 1 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 multiple containers of raw meat stored on ground on cook line.
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 some debris / soil accumulating on shelving at prep line.
52 0.50 Garbage and refuse properly disposed; facilities maintained No No No No No 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids and doors left open and heavy accumulation of trash around dumpster.
53 0.50 Physical facilities installed, maintained and clean No No No No No 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed in hard to reach areas of kitchen such as behind / between equipment. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some damage to floor behind bar and kitchen.