Inspection Management System
 
  
 
Premise Information
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NameMARIA'S EXOTIC FRUIT Rules Governing Inspection Scores.
Address6023 ALBEMARLE RD Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28212
Swimming Pool Rules: 
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Premise Type3 - Mobile FoodMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 2/2/2020 
Final Score @ Grade
88
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 NANOCDIRVRComments
1 0 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. - PIC was unable to provide documentation of being certified in an ANSI approved food protection managers course. MFU has 210 days from issuing of permit to obtain the certification.
2 1.50 Management and food employee knowledge, and conditional employee; responsibilities and reporting. No No No No Yes 2-103.11 (M) Person in Charge-Duties - PF- PIC and employee were both unable to discuss the employee health policy. EHS provided PIC and employee with a written employee health policy and a MCPHD employee health poster. A VR will occur no later than 2/11/20 to ensure an employee health policy is implemented.
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee don gloves and prep RTE foods without a hand wash. Observed the PIC handle trash and don gloves without a hand wash in attempt to prep RTE foods. CDI- Education was provided on when to wash hands. After instruction was provided EHS observed proper hand washing. 2-301.15 Only wash hands in handwashing sink. -PF- Observed an employee wash hands at the utensil sink. CDI- EHS informed the employee hand washing must occur at the hand sink. EHS observed proper hand washing at the hand sink.
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 an employee preparing RTE pork pupusa mix with bare hands. CDI- Item was voluntarily discarded. PIC washed and donned gloves to prep RTE foods.
19 1.50 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 (67F), fried pork (87F), and fried yucca (97F) all below 135F. CDI- PIC reheated items to at least 165F see temp chart.
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 - REPEAT- Observed cooked squash (48F), cheese (50F), cut cabbage (48F), red salsa (50F), chicken pupusa mix (49F), pork pupusa mix (58F) and cheese/bean pupusa mix (48F) all above 41F. PIC voluntarily discarded all items. PIC voluntarily closed since reach in cooler was functioning at 50F and low boy at 43F. A VR will occur no later than 2/11/20 to ensure all cold TCS foods are cold held at 41F or below.
43 0.50 Single-use and single-service articles; properly stored and used No No No No No 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. - Observed a box of plastic forks, trays, and napkins stored on the floor.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No No 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed portable cutting board in need of resurfacing or replacing due to deep cuts and grooves. 4-501.11 Maintain equipment in good repair.- Observed reach in cooler functioning well above 41F.
46 1 Warewashing facilities: installed, maintained and used; test strips No No No Yes Yes 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- REPEAT- Observed no sanitizer test kit available during the inspection. A VR will occur no later than 2/11/20 to ensure a sanitizer test kit is provided when unit is in operation.