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.
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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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