Inspection Management System
Premise Information
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NamePARK PLACE RESTAURANT Rules Governing Inspection Scores.
Address10517 PARK RD Restaurants: 
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 Day 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 11/23/2022 
Final Score @ Grade
90 A
NC Department of Environmental Health: 
General CommentsJess accompanied inspection.
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
2 1 Certified Food Protection Manager No No No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: Serve safe certified food protection manager arrived during the inspection. Serve safe certified food protection manger must be present and accredited by an ANSI accredited food protection course.
3 0 Management, food & conditional employee; knowledge, responsibilities & reporting No No Yes No No 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: Observed two food employee unable to tell EHS the six reportable foodborne illnesses and symptoms. CDI-PIC was able to show posted employee health poster with reportable illnesses and symptoms. EHS educated PIC on the poster and recommended training for all employees. EHS will email employee health policy acknowledgement form to PIC.
8 0 Hands clean & properly washed No No Yes No No 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed an employee go inside of the walk in cooler and return to working on the main line without washing hands and changing gloves in between. Observed a team member handling cracked eggs and continue to work on the line without the changing of gloves. Team member also handle bread and ready to eat bacon. CDI- Employees were asked to rewash hands during the inspection.
10 0 Handwashing sinks supplied & accessible No No No No No 6-301.14 Post a handwash sign at each handsink. Observed hand washing sink in the front of house without handwashing sign present. Hand washing sign provided during the inspection.
13 0 Food in good condition, safe & unadulterated No No No No No 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed freezer burned food(beef tips)(meat loaf) inside of the walk in cooler. Foods discarded during the inspection.
15 1.50 Food separated & protected No No Yes Yes No 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: Observed shelled eggs stored over pancake batter inside of reach in refrigerator. Foods were reorganized according to the final cook temperature during the inspection. Pancake batter did not contain eggs. No escalation in points due to improvement.
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - and How to Test Sanitizer Observed team members actively washing dishes in dish machine without santizing due to the dish machine sanitizer bucket not being changed when empty. Person in charge switched the bucket during the inspection and primed dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed build up attached to metal pans from previous uses. Ensure that dishes are being thoroughly washed, rinsed, and sanitized to remove debris, labels, and label residue from previous uses. CDI- Dishes moved to 3 comp sink to be washed, rinsed, and sanitized.
20 0 Proper cooling time & 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. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed lettuce in walk in cooler without any degree of change in between two readings over a time period of 41 mins. In order for food to meet cooling over 41 mins, food would have to drop a total of 5F. Observed potatoes with only 3F temperature change over 40 minutes. CDI- Foods were placed on sheet pans to allow better air flow to properly meet cooling parameters.
22 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 foods inside of reach in unit and prep unit above temperature threshold of 41F. See temperature chart. CDI- Foods in between 42-45F where cooled during the inspection. Foods above 45F were discarded during the inspection.
23 0 Proper date marking & disposition No No Yes No 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed foods prepared days prior without date markings present. Foods include BBQ pork and tuna. CDI- Pork was made the day prior and was dated during the inspection. Tuna’s make date was unknown and discarded during the inspection.
33 0 Proper cooling methods used; adequate equipment for temperature control No No No No 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 For more information on proper cooling procedures please visit: Observed lettuce inside of walk in cooler with plastic wrap attached and food tightly packed inside of pan. Observed potatoes stored in metals pan tightly packed. Ensure that foods have proper air flow by uncovering and spreading foods out thinly. CDI- Foods were broken down in to smaller portions and properly vented during the inspection.
35 0 Approved thawing methods used No No No No No Observed salmon thawing at room temperature on cooling rack. Ensure that salmon is thawed with packaging open under refrigeration. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.
37 1 Food properly labeled: original container No No Yes Yes No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed corn meal inside of secondary bus containers without label present. CDI- Foods were labeled during the inspection.
39 1 Contamination prevented during food preparation, storage & display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods stored in walk in cooler/freezer stored on the ground during the inspection.
40 0 Personal cleanliness No No No No No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee actively preparing foods on the main cook line without a beard guard present.
43 0.50 In-use utensils: properly stored No No No Yes No 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle buried inside of corn starch during the inspection.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No No Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed large white containers stacked tightly while wet. Food establishment shall implement pyramid stacking method.
45 0 Single-use & single-service articles: properly stored & used No No Yes No No 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed take out trays left open ended inside of dry storage. Ensure that single service items are stored inverted and protected from forms of contamination.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No No No 4-501.11 Maintain equipment in good repair. Observed torn gaskets in reach in freezer unit.
49 0 Non-food contact surfaces clean No No No No No 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed no food contact surfaces in need of additional cleaning throughout in areas such as shelving in walk in cooler, wire shelving beside main cook line, sides of equipment,
51 0 Plumbing installed; proper backflow devices No No No Yes No 5-205.15 Maintain a plumbing system in good repair. Observed the hand washing sink in back of house by stove area not in working condition.
54 0 Garbage & refuse properly disposed; facilities maintained No No No No No 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease trap left open. Ensure that grease trap prevents accessibility of insects and rodents. Ensure that grease trap is maintained to prevent possible attraction of pests.
55 0 Physical facilities installed, maintained & clean No No No No 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. 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 walls with build up left attached throughout. Observed damaged floors inside of walk in freezer.