A96.5

PARA

235 W TREMONT AV, UNIT 100, Charlotte, NC 28203

Restaurant · NC permit/State ID 20600110268

Latest gradeA (96.5)

Last inspectedOct 22, 2026

Inspections on record16

On record sinceFeb 8, 2022

Score history

Feb 8, 2022Higher is betterOct 22, 2026

Inspections & violations

Oct 22, 2026 A 96.5 · 7 violations

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspection

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand washing sink. CDI..Soap was replenished during inspection.

#16 · Food-contact surfaces: cleaned & sanitized −1.5

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes with visible debris. CDI dishes were sent to dish machine w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed large container of flour without a label to identify the contents.CDI.. Label was added.

#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5

Repeat violation

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried.Observed employee cloth drying dishes 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in bin with visible debris. CDI.. Items sent to dish machine w/r/s REPEAT

#49 · Non-food contact surfaces clean

Corrected during inspection

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Observed sticker residue on outside of dishes stored as clean CDI. Dishes were moved to dish machine to w/r/s

#55 · Physical facilities installed, maintained & clean −0.5

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several title missing from ceiling.

#56 · Meets ventilation & lighting requirements; designated areas used

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed uncovered mug containing liquid stored with to go trays. CDI mug was removed.

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Jun 24, 2026 A 96.5 · 4 violations

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handwashing sinks..CDI EHS supplied handwashing signs to facility.

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Lamb, chicken breast, lettuce and spinach dip above 41F. Please see temp chart. CDI Spinach dip was voluntarily discarded. Other items were moved to cool down. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#44 · Utensils, equipment & linens: properly stored, dried & handled

Corrected during inspection

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean knives stored as clean in bin with visible debris. CDI all items moved to dish machine.

#48 · Warewashing facilities: installed, maintained & used; test strips −0.5

Follow-up verification required

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no testing kit for dish machine. EHS will return in 10days. Facility can also send a picture of test strips.

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Feb 19, 2026 A 96 · 6 violations

#10 · Handwashing sinks supplied & accessible −1

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with food debris.CDI sink was cleaned out.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed lemons stored over RTE food.CDI.. Lemons were moved to adhere with food code. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food debris stored as cleaned, Also observed stacked dishes stored as clean with residue from stickers. CDI.. Dishes were moved to dish pit For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of spinach, dip, shrimp, and shredded lettuce all above 41F.. CDI items were voluntarily discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#37 · Food properly labeled: original container

Corrected during inspection

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles without labels to identify content CDI.. Items were labled

#48 · Warewashing facilities: installed, maintained & used; test strips

Corrected during inspection

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed seafood thawing in 3 comp sink, 1 compartment of the sink had visible debris and the other compartment had carts stored inside . CDI.. Compartment were cleaned out.

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Jul 8, 2025 A 95 · 6 violations

#5 · Procedures for responding to vomiting & diarrheal events

Corrected during inspection

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not produce written clean up procedures. CDI- REHS sent clean up procedure document to PIC for printing and retention. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#22 · Proper cold holding temperatures −1.5

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Walk-in cooler food 41-42 F with ambient temperature 44.0 F Dashi 44.0 F discarded. Garlic oil mixture being held at room temperature. Feta in salad prep top 44.0 F. CDI- Dashi, feta, and garlic oil voluntarily discarded. Call made to service tech. Return visit to check cold holding in WIC within 3 days. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −3

Corrected during inspectionRepeat violation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Hummus not dated. Garlic / oil mixture dated 6/24. Chimichurri dated 6/24. CDI- all voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#49 · Non-food contact surfaces clean

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Food build-up in door gaskets of some coolers.

#50 · Hot & cold water available; adequate pressure −0.5

5-103.12 Provide water under pressure to all fixtures.-Pf: Cold water not available at handsink near ice machine. Have plumber service sink to provide cold water so sink can be utilized for comfortable hand washing by employees.

#55 · Physical facilities installed, maintained & clean

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Vacmaster present in kitchen. PIC states it is not in use and there are no plans to resume use. Facility used to ROP raw meats for less than 48 hrs under a different chef. GM stated it will be removed. REHS will check removal during Verification visit on 7/11.

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Mar 18, 2025 A 96 · 7 violations

#3 · Management, food & conditional employee; knowledge, responsibilities & reporting

Corrected during inspection

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Facility could not confirm employee has been informed of reporting responsibilities. CDI- PIC went over form supplied by REHS and had signed. REHS also sent new EmployeeHealth Poster for use. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#14 · Required records available: shellstock tags, parasite destruction −1

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf : Facility presented letter of guarantee from Wanchese Fish Company / True North Fish Company. Salmon in facility and with Consumer Advisory on menu was product of Aqua. No letter of guarantee could be traced to the product in facility. CDI: Facility received letter of guarantee with US Foods logo while on site.

#15 · Food separated & protected −1.5

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Raw ground beef sliders stored over pasta in reach in. Raw shrimp stored over Alfredo sauce in reach in. CDI- Raw proteins moved to lower shelf under RTE foods.. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#23 · Proper date marking & disposition −1.5

Corrected during inspection

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P: Chimichurri with garlic / oil dated 3/11. Cooked wings dated 3/11. Hummus not dated. CDI- All voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

#35 · Approved thawing methods used

Corrected during inspection

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf: Frozen raw calamari thawing in 3-comp sink in stagnant water upon entry. CDI- PIC supplied running cold water. Temperature of water in thawing container 57.0 F.

#44 · Utensils, equipment & linens: properly stored, dried & handled

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking of pans and containers on drying racks.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Some shelving in WIC rusting.

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Nov 12, 2024 A 95.5 · details not yet loaded