Inspection Violation

Premise Information


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Name

RESIDENT CULTURE BAR & KITCHEN

Rules Governing Inspection Scores.

Address

332 W BLAND ST

Restaurants:


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STE C

Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28203

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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

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Inspection Date

8/2/2023

Final Score @ Grade

88.50

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
15	3	Food separated & protected	No	No	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw beef stored over RTE produce in two separate areas of the WIC. CDI-PIC voluntarily discarded RTE foods that were stored below raw animal foods.
20	3	Proper cooling time & temperatures	No	No	Yes	Yes	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed one large container of queso that did not cool from 135F to 70F in 2 hours. Observed queso at 132F at 10:00am at 72F at 12:08pm. Observed cooling baked potato at 110F at 11:09am and at 104F at 11:23am. Potato cooling at a rate of .42F per minute. To meeting first cooling window of 135F to 70F in 2 hours, minimum cooling rate must be .54F per minute. Potatoes would not cooling within cooling parameters without EHS intervention. CDI-PIC voluntarily discarded queso. PIC improved cooling method of potatoes.
21	0	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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . Observed cheesy, bacon wrapped peppers in hot holding at 127-130F. EHS asked PIC what temperature the food was cooked to prior to being placed in hot holding. PIC stated they do not take a temperature of the food, but instead look for “good color.” CDI-EHS offered education and PIC reheated peppers to 165F. Ensure all plant food that is cooked for hot holding reaches and maintains a temperature of at least 135F.
22	1.50	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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . Observed an unsalted butter (TCS) that was blended with a garlic in oil mixture (TCS) held out at room temperature throughout the day. PIC stated it is typically brought out at 7am. CDI-PIC voluntarily discarded the described TCS food that was above 41F. EHS reminded staff that unsalted butter is TCS and garlic in oil mixtures are also TCS. TCS foods must be held under temperature control or on TPHC.
23	3	Proper date marking & disposition	No	No	Yes	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 ranch prepared on 7/29 with no date mark. Observed salsa with no date mark prepared on 7/27, a pancake batter containing milk with no date mark from 7/29, opened sliced deli meat and milk with no date mark in low boy. CDI-PIC added correct date marks to ranch and batter. PIC voluntarily discarded milk and sliced deli meat. 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 macha (garlic in oil) from 7/15 in WIC. Several foods containing this macha from 7/15 were date marked as 7/20, 7/27, and beyond. Observed roasted garlic mayo from 7/15 and 7/19 in prep unit and WIC. Observed cooked sweet potatoes from 7/25 in reachin. Observed pork belly that was cooked on 7/23. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 . CDI-PIC voluntarily discarded all RTE TCS foods that were held for more than 7 days.
28	0	Toxic substances properly identified stored & used	No	No	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed improperly labeled spray bottle. Spray bottle was labeled as “surface cleaner and disinfectant,” but contained an unknown substance. This was determined based on the color of the substance. The spray bottle contained a yellow liquid, but the concentrated surface cleaner and disinfectant is blue. Observed unlabeled spray bottle containing a blue liquid near the coffee station. CDI-PIC voluntarily discarded mislabeled spray bottle and added correct label to spray bottle from coffee station.
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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed no active stirring in cooling process of Queso unless EHS was present near Queso. Observed cooling process of potatoes not monitored by staff. Observed potatoes cooling below minimum cooling rate of .54F per minute. CDI-PIC voluntarily discarded Queso and improved cooling method of potatoes.
42	0	Washing fruits & vegetables	No	No	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed employees slicing avocados directly from the cardboard box they are received in. EHS asked PIC if avocados are washed prior to use and they stated, “no.” CDI-EHS explained the need for washing of produce. Employees began washing avocados.
48	0	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	No	No	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer. CDI-PIC received test strips from neighboring facility.