Inspection Management System
Premise Information
Return to Inspections
NameLA SA SON BY WINTER Rules Governing Inspection Scores.
Address4200 SOUTH BV Restaurants: 
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SUITE DDay 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 12/28/2022 
Final Score @ Grade
84 B
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
1 1 PIC Present, demonstrates knowledge, & performs duties No No No No Yes 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring holding temperatures of food; hand washing, food storage; date marking. A Food Safety Checklist can be found at: along with for more food safety information related to PIC Duties, Training, and managing food safety.
3 1 Management, food & conditional employee; knowledge, responsibilities & reporting No No No No Yes 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC was not able to answer questions regarding employee health symptoms or illnesses. For more information on employee health policy please visit:
6 0.50 Proper eating, tasting, drinking or tobacco use No No No No No 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed loose cigarette in facility. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Employee beverage stored on prep surface.
8 2 Hands clean & properly washed No No Yes No No 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P: Employee washed hands with no soap, drying, and while wearing gloves. Employee washed hands at prep sink. For more information on handwashing, please visit: or view our training video at the following web link, . 2-301.15 Only wash hands in handwashing sink. -PF: employee washed hands at prep sink.
10 1 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Both hand sinks in kitchen had miscellaneous items stored in basins. CDI- sinks cleared.
11 1 Food obtained from approved source No No Yes No No 3-201.14(A) Fish received shall be commercially and legally caught or harvested; or approved for sale.-P: Invoice for tuna loins received frozen had no trace-back information. CDI- tuna loins removed from commerce.
15 1.50 Food separated & protected No No Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P: raw fish over yuca in WIC. Raw eggs over RTE food in WIC. CDI- rearranged to appropriate storage. For more information on food storage order please visit:
16 0 Food-contact surfaces: cleaned & sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Colander stored clean with significant food debris attached. CDI- sent back to 3-comp sink. 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 .
21 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: Found tuna, beef dropping below 135.0 F in hot holding. CDI- reheated. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
22 1.50 Proper cold holding temperatures No No No No No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found TCS foods in small prep cooler above 41.0 F. Hot fish and shrimp had been placed in unit for cooling, resulting in other foods coming up above 41.0 F Refer to temperature chart. CDI- foods moved to WIC for rapid cooling. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures .
23 1.50 Proper date marking & disposition No No No No Yes 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 no date marking in facility. Verification within 10 days of a date marking system. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely .
33 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:Hot shrimp and hot fish cooling in small prep top. CDI- items placed in ice water for rapid drop, then moved to WIC. For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely .
35 0.50 Approved thawing methods used No No Yes No No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Shrimp being thawed in prep sink at room temp, no running water. Beef thawing on prep sink table at room temp. CDI- moved to WIC.
39 1 Contamination prevented during food preparation, storage & 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. Box of potatoes on floor in kitchen.
42 0.50 Washing fruits & vegetables No No No No No 3-302.15 Wash fruits and vegetables prior to use. Limes processed before washing.
56 0.50 Meets ventilation & lighting requirements; designated areas used No No No No No 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Non-retail employee food stored over and with retail food.