As Charlotte’s restaurant selection continues to grow, many establishments are scrambling to attract customers and really letting their health standards slide in the process.
Some of the most common reasons for low scores were food handlers not washing their hands properly, contaminated food containers, and improper food temperatures (many restaurants are starting to use infrared thermometers to avoid this).
These were the worst inspection scores in Charlotte for August 2024;
#10 Salud Beer Shop
3306 N DAVIDSON ST, CHARLOTTE NC 28205
Scored 90.5 (B) on 8/23/2024
They had the following violations;
- Observed food employee touch soiled trash can and return to food prep without washing hands.
- Observed moldy heirloom tomatoes inside the WIC.
- Observed boxes of unwashed produce stored above RTE foods inside the WIC.
- Observed metal pans stacked in the clean dish rack with food debris.
- Observed dish machine sanitizer at 0 PPM.
- Observed milks in the reach-in cooler upstairs and cheese in reach-in cooler downstairs kitchen all temping above 41F.
- Observed chicken wings that were opened yesterday, but bearing no date. Chicken wings come in frozen, precooked.
- Observed excess cut melon with no date marking, prepped today to use the following day.
- Observed opened bad of precooked meatballs that had no date and PIC did not know when they were opened.
- Observed TPHC items (eggs, cheese, and chicken) not marked with 4 hour discard time.
#9 Mar & Tierra Restaurant
4426 S TRYON ST, CHARLOTTE NC 28217
Scored 87.5 (B) on 8/27/2024
They had the following violations;
- Observed multiple risk factor violations during inspection.
- Observed food employees wash hands for less than 20 seconds and not use a paper towel to turn off faucet.
- Observed food employee touching RTE tortillas with bare hands.
- Observed broom stored in front of handwashing sink near dishpit.
- Observed chicken stored over raw shrimp in prep unit.
- Observed multiple food items in prep units, RIC and WIC with no protective coverings.
- Observed raw eggs stored over sour cream in WIC.
- Observed squeeze bottles stored on top of cut cabbage.
- Observed housemade tomato salsa (salsa roja) prepared yesterday between 53-65F.
- Observed salsa verde prepared yesterday at 47F.
- Observed cut lettuce prepared yesterday at 46F.
- Observed raw ribs prepared yesterday at 49F.
- Observed raw chicken prepared yesterday at 48F.
- Observed beans and refried beans prepared yesterday at 80 & 79F.
- Observed fried chicken hot holding at 90F. Observed ground beef hot holding at 123F.
- Observed items in prep unit #2 above 41F.
- Observed items in lowboy above 41F.
- Observed ambient air of lowboy at 54F.
- Observed items in RIC above 41F.
- Observed ambient air of RIC at 54F.
- Observed items in WIC above 41F.
- Observed ambient air of WIC at 44F.
- Observed raw eggs and heavy cream on top of lowboy above 41F.
- Observed multiple items in prep units with no date marks – milk, repollo, house-pickled onions (hot), housemade salsa with tomatoes, queso frescos, etc.
- Observed salchicas and chicken tenders in lowboy with no date marks.
- Observed salsa verde, salsa roja and salsa coctel in RIC with no date marks.
- Observed rice empanada in WIC date marked 8/9
#8 TEN58 Sports Bar and Lounge
430 W 4TH ST, CHARLOTTE NC 28202
Scored 87.5 (B) on 8/20/2024 (rescored to 91.5 on 9/6)
They had the following violations;
- Observed overall lack of control in the kitchen as evidenced by lack of consumer advisory on menu, improper cooling, improper holding temperatures, and improper sanitization of utensils through dish machine.
- Observed handsink next to ice machine is blocked by a ladder and bags of linens.
- Observed produce such as peppers and greens with microbial growth.
- Observed raw mahi stored over ready to eat items in the prep top cooler.
- Observed raw Shirmp stored behind ready to eat items in the prep top cooler.
- Observed unwashed produce stored over ready to eat items in reach in cooler.
- Observed dish machine reading 0ppm chlorine.
- Observed wings cooling in kitchen at a rate of 0F/min.
- Observed cooked chicken holding below 135F.
- Observed ranch dressing held on counter above 41F.
- Observed reach in cooler under oven holding some items above 41F. Products in the back of the unit were at 41F and below. Unit air temp was 39F. Ensure cooler is not overloaded so proper airflow keeps product cold.
- Observed chicken wings cooked yesterday, per PIC, held out on speed cart at room temperature.
- Observed no date mark on cream cheese, chicken stock, or cut cabbage in reach in.
- Observed pizza sauce date marked from 8/9.
- Observed no consumer advisory for ceviche served raw on menu.
#7 Mr Tokyo
10412 E INDEPENDENCE BV, CHARLOTTE NC 28105
Scored 87 (B) on 8/21/2024 (rescored to 94 on 9/4)
They had the following violations;
- Observed PIC without active managerial control as evident by multiple violations occurring upon arrival and during inspection such as employees eating in kitchen on prep surfaces, non- employee in kitchen, improper hot holding, improper thawing, possible cross contamination, unaware that sanitizer was not at proper concentration etc.
- Employee health policy is only available in English. Multiple employees in kitchen did not speak English and could not communicate info about employee health.
- Observed multiple employees eating in kitchen on prep tables and on rolling cart with food stored on shelves under cart.
- Observed employee beverage on dry storage shelf above dry good items.
- Observed employee don gloves to begin food prep without first washing hands.
- Observed employee rinse gloves at food prep sink then remove gloves and move to don gloves without washing hands.
- Observed employee rinse hard boiled egg and begin cracking egg at hand sink.
- Observed colander of lettuce on prep sink surrounded by bowls and buckets of raw shrimp in thawing process.
- Observed containers of raw shrimp and raw chicken stored over vegetables in walk in cooler.
- Observed heavy residue on scoops and scoop handles stored and used for dry goods.
- Observed crab Rangoon filling 42-45F in very large container in walk in cooler that was made yesterday.
- Observed times of 11:30am and 11:40am written on multiple containers of spicy crab, crab sticks and sweet crab at sushi station when checked at inspection at 11:00am.
- Observed batches of old and new product being mixed together.
- Observed overall lack of understanding by employees on proper TPHC procedures.
- Observed times written on some items that are stored in refrigeration and not on TPHC.
- Observed bucket of grill cleaner on shelf below grill without label.
- Observed sanitizer directly from 3 compartment sink dispensing above 500ppm quat.
#6 American Deli
5430 N TRYON ST, CHARLOTTE NC 28213
Scored 87 (B) on 8/21/2024 (rescored to 97 on 8/22/24)
They had the following violations;
- Observed a pattern of non-compliance and failure of PIC to ensure employees are complying with the food code.
- Observed employee handle raw burger and change gloves without washing her hands.
- Observed employee leave her station and return and put on gloves without washing her hands. Also observed employees change gloves multiple times without washing their hands.
- Observed employee handle raw chicken and not wash her hands before switching tasks CDI EHS educated employee and she washed her hands.
- Observed rice in cooker at 117F.
- Observed multiple tcs foods in the prep top above 41F.
- Observed that the ranch packets sitting on the counter were above 41F.
- Observed insect spray on shelf in storage.
#5 Jersey Mikes
3609 SOUTH BV, CHARLOTTE, NC 28209
Scored 86.5 (B) on 8/15/2024 (rescored to 96.5 on 8/23)
They had the following violations;
- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet thus recontaminating hands.
- Observed food employee enter work station and don gloves to initiate food prep without washing hands.
- Observed food employees take order at register and then engage in food prep without washing hands.
- Observed no paper towels at handwashing sink in men’s bathroom.
- Observed unwashed tomatoes stored over drinks in dry storage area.
- Observed food debris on dishes stored as clean.
- Observed items in make line, prep units and display case above 41F. Refer to temperature chart.
- Observed roast beef and turkey in display case with no date mark.
- Observed spray bottle with no label. Per PIC, contents were all purpose cleaner.
- Observed toxic spray bottles stored over boxes of squeeze bottles and wrap paper.
#4 The Club CLT
5501 JOSH BIRMINGHAM PY, CHARLOTTE NC 28208
Scored 86 (B) on 8/22/2024
They had the following violations;
- Observed a lack of managerial control due to the amount of priority violations and no temperature or time control for buffet items.
- Observed several employee drinks stored above food and prep surfaces throughout the kitchen.
- Observed a dish washing employee switch from dirty to dishes to clean without washing hands and changing gloves.
- Observed cut melons and tomatoes cool 0 degrees after 20 minutes due to them being stacked in deep, plastic containers.
- Observed Tzatziki sauce, chicken salad, lettuce, cut tomatoes, coleslaw, and TCS sauces on the buffet well above 41 degrees.
- Person in charge stated that coffee creamer and Tsatziki sauce were placed on TPHC. Neither item was labeled for time. PIC was unable to produce a TPHC policy.
- Observed several spray bottles of chemicals without labels.
- Observed several spray bottles of chemicals stored above hot hold foods, utensils, prep surfaces and single-service items.
#3 Persis Biryani Indian Grill
3130 DRIWOOD CT, CHARLOTTE NC 28269
Scored 85.5 (B) on 8/2/2024 (rescored to 93.5 on 8/31)
They had the following violations;
- Observed PIC not knowledgeable about requirements for cold holding, TPHC procedures, prevention of contamination and other Food Code provisions.
- Observed food employee washing hands without soap and for less than 15 seconds.
- Observed handsink without working hot water faucet, not providing hot water to handsink.
- Observed raw marinated chicken stored directly above RTE masala sauce.
- Observed soiled heavy cream container and unwashed, wrapped produce stored in direct contact with clean produce and RTE chutney.
- Observed soiled metal bowls stored as clean on drying shelf.
- Observed cold holding house made chutney, cut paneer and other TCS foods in flip top and lower prep unit at cook line above 41F.
- Observed written procedure stating time will be placed on food with tape.
- Observed peroxide, first aid kit and other chemical items stored above prep table used for food prep and above RTE sambusa.
#2 Sal’s Pizza Factory
3723 MONROE RD, CHARLOTTE NC 28205
Scored 84.5 (B) on 8/21/2024 (rescored to 93.5 on 8/29)
They had the following violations;
- PIC on duty not certified as a Food Protection Manager.
- Opened employee beverages stored with retail food in reach in freezer.
- Employee washed hands at hand sink at pizza make station with no soap and for only a few seconds.
- Pizza make station hand sink had no available soap for REHS or employees.
- Raw shell eggs stored over diced tomatoes in reach in at cook line.
- Low temp dish machine not sanitizing during inspection.
- Found chicken broth attempting to cool in prep cooler top. Broth was 106.0 F after 2.5 hours according line employee.
- Prep cooler at pizza make station is not functioning but was in use during inspection.
- Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control.
#1 Big View Diner
16637 LANCASTER HWY, CHARLOTTE NC 28277
Scored 82.5 (B) on 8/29/2024
They had the following violations;
- Observed six priority (P) items not in compliance during the inspection.
- Observed no certified food protection manager on premises throughout inspection.
- Observed employee handle clean utensils directly after handling soiled utensils, without washing hands or changing gloves.
- Observed no paper towels at handwashing sink in hallway near dry storage.
- Observed no paper towels at handwashing sink at the end of the prep line.
- Observed food handler crack raw shelled eggs with gloved hands and immediately handle feta cheese in prep line without changing gloves or washing hands.
- Observed raw shell eggs stored above ready-to-eat meatloaf in lowboy unit at the end of the prep line.
- Observed can opener blade visibly soiled with black buildup.
- Observed homemade stuffing and onion gravy not reheat to 165F within 2 hours. Items placed in HH unit at 9am for reheating. At 12pm, stuffing was at 120F and onion gravy was at 119F.
- Observed mashed potatoes, gravy, and pork sausages in hot well on prep line below 135F. Mashed potatoes were at 99F, gravy at 93F, and sausages at 103F.
- Observed potato hash on stovetop for HH at 122F.
- Observed various items (shredded cheese, potatoes, sausages, sliced tomatoes, Canadian bacon, mozzarella) in prep cooler at back of prep line above 41F.
- Observed all items in prep unit by salad prep area (pot pie mix, mozzarella, red pepper feta) above 41F due to unit not being plugged in.
- Observed all items in flip top of one unit at end of prep line (prep unit 1) without date marks (sausages, broccolini, mozzarella). PIC could not verify date of prep of these items.
- Observed all items in other unit at end of prep line (prep unit 2) without date marks.
- Observed no asterisk on 8oz steak and certified angus steak on the menu.
If you’d like to monitor health scores or do a quick search for a restaurant you’re about to eat at, check out North Carolina’s health inspection database here.
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