Inspection Violation

Premise Information


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Name

SHOWMARS

Rules Governing Inspection Scores.

Address

2004 E 7TH ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28204

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

2/26/2020

Final Score @ Grade

87.50

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	NA	NO	CDI	R	VR	Comments
14	3	Food-contact surfaces: cleaned and sanitized	No	No	No	Yes	No	4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dishwasher providing 0 ppm chlorine. CDI - Manager fixed machine and it was able to provide at least 100 ppm chlorine sanitizer. REPEAT.
18	0	Proper cooling time and temperatures	No	No	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tomatoes cooling in flip top unit with no change in temperature in over 60 minutes; see temp chart. CDI - Tomatoes taken to freezer to blast cool.
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 oatmeal hot holding at 115F in steam well. CDI - Oatmeal taken to be reheated to 165F or above. REPEAT.
20	3	Proper cold holding temperatures	No	No	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced canteloupe cold holding on top of other pans in flip top unit at 46F. CDI - Canteloupe taken to walk in cooler to cool rapidly. Observed hot dogs and raw chicken cold holding above 41F in cold hold drawer. CDI - Both items taken to walk in to cool rapidly. REPEAT.
21	1.50	Proper date marking and disposition	No	No	No	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 Observed opened package of ham and hot dogs without date mark. Manager stated they were held from previous morning. CDI - Both correctly date marked for 2/25. REPEAT.
31	1	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 tomatoes and potatoes cooling in flip top units (not manufactured for cooling methods) with plastic wrap tightly covering containers. CDI - Tomatoes taken to freezer to blast cool. Potatoes taken to walk in cooler and uncovered to cool rapidly. REPEAT.
34	0	Thermometers provided and accurate	No	No	Yes	No	No	4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer during inspection. CDI - Manager provided new thin probe thermometer by end of inspection.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on clean dish shelf. REPEAT.
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 flip top units. Observed rusted carts in walk in cooler. Observed cracked/broken lids on dry goods containers. Repair/replace equipment as necessary. Observed small flip top unit (used for fry station) not operational (repair/remove from facility).
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 need of faces of equipment and in between cold hold drawers.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	Yes	No	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 handsink detached from wall. Observed cracked floor tiles in dish washing area. Repair/replace as necessary. REPEAT.
54	0	Meets ventilation and lighting requirements; designated areas used	No	No	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items co mingled with employee food in low reach in cooler (located @ prep area).