Premise Information Return to Inspections Name SHERATON HOTEL SOCIAL KITCHEN Rules Governing Inspection Scores. Address 555 S MCDOWELL ST Restaurants:  Select Rules   Day Care and Adult Care:  Select Rules City/State/ZIP CHARLOTTE NC 28204 Swimming Pool Rules:  Select Rules Premise Type 1 - Restaurant Mobile Food Units, Push carts, Tattoo Parlors:  Select Rules County Mecklenburg Residential Care and Local Confinement:  Select Rules Inspection Date 12/7/2023   Final Score @ Grade 88.50 B NC Department of Environmental Health:  Website General Comments Through discussion with PIC, tempura batter is used for both fish and vegetables. EHS strongly recommends separating the batter to ensure control of allergen cross contamination and the need for the vegetables to then reach a final cook temperature of 145F prior to being served.

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 Observed raw, cold smoked salmon stored over ready to eat items in the reach in part of the prep cooler. CDI: Salmon relocated to the bottom shelf. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. Observed raw burgers stored over raw fish in walk in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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. Observed tomato soup cooling in the walk in cooler from yesterday above 41F. CDI: Product voluntarily discarded. Observed grilled chicken cooling in the reach in cooler on the line from yesterday still above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 . 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 Observed mashed potatoes holding below 135F in steam table. CDI: Mashed potatoes rapidly reheated to over 165F. 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 . 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 right side of prep top cooler holding items above 41F. Observed reach in cooler holding one level of items above 41F. CDI: Items voluntarily discarded. Maintenance arrived on site during inspection and determined that the fan was blocked. Coolers began properly holding by end of inspection. Observed chicken breast overstacked in prep top cooler holding above 41F. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 . 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 marinara (11/30), gravy (11/28), garlic confit (11/30), and Humboldt Fog soft cheese (11/28) held past 7 days. CDI: Items voluntarily discarded. Observed garlic confit in prep top labeled 12/5 but it was from the 11/30 batch. CDI: Product volutnarily discarded. Ensure staff keep the same date of preparation on items in all areas of facility, not the date that the product was placed into a new pan. 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 . 33 0.50 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 Observed tomato soup cooling in deep lexan. CDI: Soup voluntarily discarded. Observed chicken cooling in reach in cooler while tightly covered. CDI: Chicken voluntarily discarded. Observed salad bar items cooling in walk in cooler while tightly wrapped after prep. CDI: Products were unwrapped. REPEAT VIOLATION 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 . 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 one live roach on floor to left of WIC #4. PIC stated they receive weekly pest control throughout the building. Continue routine pest control. 47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed damaged gasket for walk-in freezer in WIC unit #4 Repair or replace gasket. REPEAT VIOLATION Improvement from previous inspection as refrigerator has been replaced. 49 0.50 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 minor build up in reach in units particularly on shelves. Observed build up on sides of cooking equipment and within hot box for breakfast items. Ensure more frequent cleaning. 55 0 Physical facilities installed, maintained & clean No No No Yes 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. Observed corner guard missing at column in the kitchen near office. Observed wall damage to left of ovens. Observed baseboard tile damage near dry storage cage. Observed several floor tiles throughout facility cracked. REPEAT VIOLATION Some items repaired from previous inspection.