Inspection Violation

Premise Information


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Name

BARCELONA WINE BAR

Rules Governing Inspection Scores.

Address

101 W WORTHINGTON AV

Restaurants:


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STE 110

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

Residential Care and Local Confinement:


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Inspection Date

8/18/2023

Final Score @ Grade

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
1	1	PIC Present, demonstrates knowledge, & performs duties	No	No	Yes	No	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of active managerial control based on barehand contact with RTE foods, when to wash violations, lack of date marking, and consistent cold holding violations throughout establishment. CDI-EHS provided education to PIC and sought corrections.
6	0.50	Proper eating, tasting, drinking or tobacco use	No	No	Yes	Yes	No	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. Observed open employee beverage containers stored on prep tables. Observed closed employee beverage stored over clean cutting boards in dish area. CDI-PIC removed employee drinks.
8	2	Hands clean & properly washed	No	No	Yes	No	No	2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch back, not wash hands, and begin to move containers of food. CDI-EHS stopped employee and employee properly was hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher load dirty dishes into dish machine and then begin to put clean dishes away without a proper hand wash. Dishwasher stated they spray their hands off with the pre-rinse. EHS explained that is not a proper hand wash. CDI-Employee properly washed hands.
9	2	No bare hand contact with RTE foods or pre- approved alternate procedure properly followed	No	No	Yes	No	No	3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee making grilled cheese setups, touching RTE bread with bare hands. CDI-EHS educated employee and the employee voluntarily discarded bread that was touched with bare hands.
10	2	Handwashing sinks supplied & accessible	No	No	Yes	Yes	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two hand sinks in kitchen. CDI-PIC stocked paper towels at hand sinks.
22	1.50	Proper cold holding temperatures	No	No	Yes	No	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 numerous TCS foods in WIC above 41F. PIC stated employees will leave WIC door ajar on days they prepare empanadas. Observed cheeses used for charcuterie boards left in display case that is not under temperature control. Cheeses had been recently pulled from a reachin cooler and ranged from 43F-49F. CDI-PIC locked WIC door and temperature began to drop. PIC put cheeses on TPHC.
23	1.50	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: 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 . Observed empanadas, cut romaine, cooked egg plant sauce and a triple cream soft cheese without date marks. PIC stated some of the listed foods were prepared two days ago. CDI-PIC added correct date marks to all RTE TCS foods. 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 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 . Observed hot pickled okra from 7/21 and a garlic in oil sauce from 8/11. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days.
33	0	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	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, 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 foods in the cooling process tightly covered in aluminum foil in WIC. CDI-Food was vented.
37	0	Food properly labeled: original container	No	No	Yes	No	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 labeled squeeze bottle near flat top. CDI-PIC labeled working container.
41	0	Wiping cloths: properly used & stored	No	No	Yes	No	No	3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored directly on the floor. CDI-PIC relocated sanitizer bucket.
43	0	In-use utensils: properly stored	No	No	Yes	No	No	3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle that was soiled with food debris and not cleaned/sanitized every 4 hours. CDI-Tongs were removed from stove handle.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	No	No	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer at 3 comp sink. VR required within 10 days.