Peppers Louisiana Kitchen
Restaurant Information
| Facility ID | 2060019196 |
|---|---|
| Restaurant Name | Peppers Louisiana Kitchen |
| Phone Number | +19804980474 |
| Last Inspection Date | 2018-07-10 |
| Last Inspection Score | 95 |
Inspection Results
Inspections
| Inspection Date | Score | Type |
|---|---|---|
| 2018-07-20 | followup | |
| 2018-07-10 | 95 | routine |
| 2018-07-09 | complaint |
Violations
| Violation Date | Code | Description |
|---|---|---|
| 2018-07-10 | 54 | 6-303.11 intensity-lighting - c observed lighting above 3 compartment non-functional, not providing proper lighting intensity at 3 compartment sink. |
| 2018-07-10 | 53 | 6-501.12 floors, 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 floors and drains collecting heavy food debris. |
| 2018-07-10 | 47 | 4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed nonfood contact surfaces collecting food debris. |
| 2018-07-10 | 43 | 4-903.11(a) store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed to-go boxes and cups stored directly on floor in dry storage room. |
| 2018-07-10 | 37 | 3-304.13 linens and napkins, use limitations - c observed linen in direct contact with dry goods. |
| 2018-07-10 | 36 | 6-202.15 protect outer openings of establishment from insect or rodent entry. upon beginning of inspection, observed front door held open with large rock. cdi front door closed. |
| 2018-07-10 | 35 | 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed multiple containers of dry goods not labeled with contents of products. |
| 2018-07-10 | 34 | 4-302.12 provide an accessible thermometer for use. provide a thin probe thermometer for accurate measure of thin foods.-pf observed no thin probe thermometer available for use. verification required. |
| 2018-07-10 | 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 time temperature control for safety (tcs) products cooling in large stock |
| 2018-07-10 | 21 | 3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf observed ready-to-eat items held longer than 24 hours not date marked. cdi items labeled or voluntarily discarded. verification required. |
| 2018-07-10 | 13 | 3-302.11(a) separate the different types of raw animal foods. -pf observed raw chicken stored directly above raw fish. cdi chicken voluntarily discarded.3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed ready-to-eat meats store |
| 2018-07-10 | 4 | 2-401.11 cover and store employee drinks to prevent contamination of food or utensils. upon beginning of inspection, observed employee beverages stored directly on prep surfaces and above prep surfaces in two areas of facility. |
| 2018-07-10 | 2 | 2-103.11(m) ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -pf observed person in charge (pic) unable to present employee health policy; inadequate knowledge of policy. cdi policy emailed |
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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