Inspection Violation

Premise Information


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Name

LA FETE

Rules Governing Inspection Scores.

Address

555 S MCDOWELL 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

3/30/2023

Final Score @ Grade

90.50

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
8	0	Hands clean & properly washed	No	No	Yes	No	No	2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee pick item up off ground and handle clean gloves to return to food preparation. CDI, employee washed hands.
10	1	Handwashing sinks supplied & accessible	No	No	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container being filled at hand washing sink near dish machine. CDI, container removed from sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no hand soap provided at hand washing sink by dish machine. CDI, soap provided during inspection.
13	1	Food in good condition, safe & unadulterated	No	No	No	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed dressing and food held in stand up refrigerator with mold. CDI, foods voluntarily discarded.
19	0	Proper reheating procedures for hot holding	No	No	Yes	No	No	3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed sauce reheated to 140 degrees F. CDI, sauce placed back for reheating and sauce reheated to 186 degrees F.
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 - Observed marinara sauce hot held in holding unit at 84 degrees F. CDI, Sauce reheated to greater than 165 degrees F. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
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 tuna, lettuce and cheese cold held above 41 degrees F in upstairs assembly kitchen. Improvement made since previous inspection. Although improvement noted ,food temperature log and Food Safety management system handout emailed to PIC. Risk Control Plan to be requested if cold holding out of compliance next inspection. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	1.50	Proper date marking & disposition	No	No	Yes	No	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cut melon not date marked , chorizo with date of preparation of 3/18, ricotta cheese not date marked and several other TCS/ RTE food not date Makres including house made steak sauce with cooked onion. CDI, foods voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
28	0	Toxic substances properly identified stored & used	No	No	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed stainless Steele cleane stored on prep table. CDI, cleaner relocated.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit fly in kitchen.
43	0.50	In-use utensils: properly stored	No	No	No	No	No	3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled area.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	No	No	4-502.11(A) Maintain utensils in good repair. Observed leak at pipe of hand washing sink near dish machine. Repair.
49	1	Non-food contact surfaces clean	No	No	No	Yes	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. - REPEAT - Observed food residue and debris on the inside of multiple refrigeration units as well as on shelving in cabinets throughout facility. Clean and increase cleaning to maintain clean. Repaint shelving.