Chopt Creative Salad Arboretum
Restaurant Information
| Facility ID | 2060018912 |
|---|---|
| Restaurant Name | Chopt Creative Salad Arboretum |
| Phone Number | +17048178677 |
| Last Inspection Date | 2018-04-10 |
| Last Inspection Score | 97 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-07-10 | complaint | |
| 2018-04-10 | 97 | routine |
| 2017-08-02 | 97 | routine |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-04-10 | 49 | 5-205.15 maintain a plumbing system in good repair. observed loose faucet fixture at handwashing sink along prep. line. |
| 2018-04-10 | 43 | 4-904.11 display and handle single-use and single-service articles to prevent contamination. observed plastic sampling spoons being stored in a container in different directions therefore making it difficult to only contact the handle and not the food an |
| 2018-04-10 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed salad bowls, cutting boards, and salad scrapers stored clean and stacked while wet throughout facility. |
| 2018-04-10 | 39 | 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed one sanitizer bucket with food debris inside the bucket. improvements made since last ins |
| 2018-04-10 | 20 | 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed 3 containers of romaine lettuce at the lettuce cold wall cold holding above 45f (see chart). cdi- product was prepared at 1:30pm and was placed on tphc with a discard time of |
| 2018-04-10 | 14 | 4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed salad mixing bowls stored clean with visible food debris on them; and some metal food storage containers stored clean with datemarking sticker residu |
| 2017-08-02 | 42 | 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed some wet tight stacked utensils. |
| 2017-08-02 | 39 | 3-304.14(d) maintain dry wiping cloths free of visible debris and soil. maintain sanitizer containers for in-use cloths free of visible debris and soil. observed multiple buckets of santiizer with floating food debris. |
| 2017-08-02 | 31 | 3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths with active stirring. cold air must flow around product to remove the heat. -pf observed cut leafy greens cooling in closed plastic container. |
| 2017-08-02 | 22 | 3-501.19 provide and follow written procedures for foods held using time as a public health control (tphc). clearly mark foods with begin and end times. all food not sold by the end of 4 hours shall be discarded. -p/pf observed tphc start time inadvertant |
| 2017-08-02 | 18 | 3-501.14(b) quickly cool tcs foods that are prepared from room temperature ingredients. food must be to 45f within 4 hours. -p observed 6-8 closed plastic containers of cut leafy greens cooling in walk in cooler at 47-64 f at the 2.5 hr mark. cooling pro |
| 2017-08-02 | 14 | 4-501.114 maintain sanitizer at correct concentrations. -p observed sanitizer in bucket at 0 ppm qac. cdi- remade abvoe 200ppm4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved multiple slice blades sto |
| 2017-08-02 | 13 | 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p observed food employee making salad with gloves go through doors with gloves, add hot food, then return through doors with same gloves and contact guacomole go |
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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