Inspection Management System
 
  
 
Premise Information
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NameSHOWMARS Rules Governing Inspection Scores.
Address2004 EAST SEVENTH STREET Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28204
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 2/26/2020 
Final Score @ Grade
87.50 B
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
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).