Restaurant Information
Facility ID | 2060018861 |
---|---|
Restaurant Name | Savor Charlotte |
Phone Number | +17043340098 |
Last Inspection Date | 2017-05-22 |
Last Inspection Score | 97 |
Inspection Results
Inspections
Inspection Date | Score | Type |
---|---|---|
2018-10-25 | complaint | |
2017-12-19 | 96 | routine |
2017-09-18 | followup | |
2017-09-18 | 95 | routine |
2017-05-22 | 97 | routine |
2017-05-10 | initial |
Violations
Violation Date | Code | Description |
---|---|---|
2017-12-19 | 47 | 4-601.11 (c ) 4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning (between cooking equipment, hood system, inside stand up freezer). |
2017-12-19 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. properly air dry; observed numerous containers stacked wet in kitchen area. |
2017-12-19 | 36 | no points deducted6-202.13 properly locate mechanical insect control devices. observed fly traps hanging above prep table. |
2017-12-19 | 14 | repeat4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in dish machine measuring 0 ppm during rinse cycle. cdi sanitizer changed and primed; measured correct during inspection. |
2017-12-19 | 1 | 2-102.11 pic demonstrates knowledge by being a certified food protection manager. observed pic on site not certified in food safety training. |
2017-09-18 | 53 | repeat6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical facilities. (obs |
2017-09-18 | 45 | no points deducted4-501.11maintain equipment in good repair.observed split/torn gasket on stand up cooler unit in need of replacing. |
2017-09-18 | 19 | 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -pobserved cooked greens and cheese grits hot holding in hot box measuring 118-121f. cdi both reheated to 165f. |
2017-09-18 | 14 | repeat4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved utensils stored clean with food debris and residue stuck to surfaces; cdi utensils pulled and placed into dirty dish pit. |
2017-05-22 | 53 | no points deducted6-501.12floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure.observed cleaning issues to physical faci |
2017-05-22 | 47 | no points deducted4-601.11 (c ) 4-602.13keep the equipment clean to avoid build up of dust, food residue or debris. observed non-fcs of equipment with build up in need of cleaning. (surfaces of cooking equipment). |
2017-05-22 | 45 | 4-501.11maintain equipment in good repair.observed split/torn gaskets on numerous stand up cooler units.4-501.12resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. observed deeply gouged / stained cutting board i |
2017-05-22 | 31 | 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 large sheet pan of seared tuna cooling at room temp measuring 80f; cdi appr |
2017-05-22 | 14 | 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved containers stored clean with food debris stuck to surfaces; cdi containers pulled and placed into dirty dish pit. |
Data Source
This data was provided by Mecklenburg County, Environmental Health inspections and last updated on Jan 17, 2019. Dataset contains 2631 restaurants inspected in Mecklenburg County.
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