A94.5
BARCELONA WINE BAR
101 W WORTHINGTON AV, STE 110, Charlotte, NC 28203
Restaurant · NC permit/State ID 2060019400
Latest gradeA (94.5)
Last inspectedOct 19, 2026
Inspections on record25
On record sinceFeb 11, 2019
Score history
Feb 11, 2019Higher is betterOct 19, 2026
Inspections & violations
Oct 19, 2026 A 94.5 · 7 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed the PIC use the back of their bare hands to touch roasted RTE parsnips and gauge how they were cooling on a sheet pan.
CDI - Contaminated parsnips voluntarily discarded. Education provided.
For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M
#14 · Required records available: shellstock tags, parasite destruction −2
Repeat violationFollow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed approx. 50% of the previous 3 months worth of shellfish tags to not have their final sale dates recorded on the tags. REPEAT. 10 day VR to observe correction to shellfish tags records.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed insert containers of raw beef and raw chicken to be stored both above and behind insert containers of raw mussels, raw squid, and raw clams in the middle refrigerated drawer across from the flattop. REPEAT.
CDI - PIC rearranged storage order in all drawers.
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 multiple stacks of cleaned metal insert containers of various sizes and one immersion blender blade to be stored as clean on the clean dish storage racks with visible food/sticker debris.
CDI - All dishes brought to the dish pit to be 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 an insert container of roasted parsnips to be cooling at a rate of .06 degrees/min in the cookline refrigerated drawers. Parsnips were from the same batch that were observed cooling in the WIC but were cut and prepared to be used for service tonight before allowing to fully cool down. Parsnips were observed cooling in a unit not designed nor approved for rapid cooling.
CDI - Container moved to the WIC for rapid cooling.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed the PIC to be wearing a watch during the inspection.
#44 · Utensils, equipment & linens: properly stored, dried & handled
4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of cleaned metal insert containers to be wet nested on the clean dish storage racks.
May 18, 2026 A 93.5 · 11 violations
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels provided to the handwashing sink adjacent the WIC. REPEAT.
CDI - PIC refilled paper towel dispenser.
#13 · Food in good condition, safe & unadulterated
Corrected during inspection
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of roasted tomatoes to have heavy dents along the side seam of the can and to be stored on the can rack amongst wholesome cans.
CDI - PIC voluntarily discarded.
#14 · Required records available: shellstock tags, parasite destruction −2
Repeat violationFollow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed the last few weeks worth of shellfish tags to not have the date in which the last shellfish was sold recorded on the tag. Previous months of shellfish tags were observed with the final sale dates but the tags from the month of May do not. REPEAT. 10 day VR to observe correction to shellfish tags records.
#15 · Food separated & protected
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed insert containers of raw beef and raw chicken to be stored both above and behind insert containers of raw mussels, raw squid, and raw clams in the refrigerated drawers across from the flattop.
- Observed an insert container of raw beef to be stored directly behind an insert container of raw salmon in the top refrigerated drawer beneath the flattop grill.
CDI - PIC rearranged storage order in all drawers.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#22 · Proper cold holding temperatures −1.5
Follow-up verification required
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of lemon yogurt, cheese sauce, puréed carrots, and chimichurri to all be at temperatures of 49-60F in the open top refrigerator across from the fryers. Ambient temperature of the opentop portion of the refrigerator was observed at 53F. PIC stated that all items are kept in the unit overnight and was not sure how long they had been out of temperature. Lowboy and refrigerated drawer portions of the same unit observed at 37-40F. Opentop portion to not be used until a repair is completed. 3 day VR to observe repair.
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
Corrected during inspection
3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) - Observed an insert container of roasted radishes to have a label but no date mark in the cook line lowboy refrigerator across from the flattop. PIC stated that they were made on Saturday.
CDI - PIC date marked item.
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 .
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid to not be labeled as to its contents on the floor beneath the 3 compartment sink.
CDI - PIC labeled spray bottle.
#44 · Utensils, equipment & linens: properly stored, dried & handled −0.5
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 multiple cleaned pots and a large meat grinder to be stored on the shelf directly below the food prep sink and adjacent the food prep sink drain line by the WIC, subjecting the clean dishes to potential contamination.
CDI - All dishes moved from beneath the prep sink.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5
Corrected during inspection
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed one cutting board stored on the clean dish rack in the dishwashing area to have heavy staining and deep cut marks, rendering it no longer easily cleanable.
CDI - PIC voluntarily discarded.
#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. - Observed the racks in the WIC and WIC fan covers to have accumulationsof food debris/grime.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunchbox to be stored on the same rack and adjacent to stacks of cleaned plastic lids.
CDI - PIC relocated lunchbox.
Jan 20, 2026 A 94.5 · 7 violations
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the handwash sink at the cookline to be used as a dump sink as evidenced by ice in the basin and a plastic straw. REPEAT.
CDI - Ice and plastic straw removed.
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed the handwash sink in the back prep area to not be provided with paper towels at the time of the inspection.
CDI - PIC refilled paper towels.
#14 · Required records available: shellstock tags, parasite destruction −1
Follow-up verification required
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed the current batch of mussels in the cookline refrigerated drawers to not have the tag attached/in the container. Facility keeps a folder full of the tags and the current batch was located in the folder.
CDI - PIC placed current shellfish tag with current batch of mussels.
- Observed no sale dates recorded on any of the kept shellstock tags in the facilities folder. Sale dates when the final shellstock of the batch is sold must be recorded onto the tag before placing in the folder for record keeping. 10 day VR to observe compliance.
#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 an insert container of raw ground beef stored on a shelf in the WIC directly above empanada sauce and RTE meatballs.
- Observed a flat of raw shelled eggs to be stored in the top drawer of the cookline refrigerated drawers that are across from the fryers, directly above blanched broccolini and RTE soppressata ham sandwiches.
CDI - PIC relocated the eggs to the WIC to be stored with other flats of eggs. Raw ground beef was relocated to the shelf with other raw beef products.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the table mounted can opener, a large metal sifter, and pairs of tongs to be stored as clean and to have food debris on them. REPEAT.
CDI - PIC placed all items in the dish pit to be 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 the facility cooling down prepared lemon yogurt sauce, tomatoes, and cooked figs directly in the cookline opentop refrigerator, which is not designed nor approved for rapid cooling. PIC stated they make the items daily at approx. 4pm when they open and are always tossed at the end of the night which is why it’s made and then placed directly onto the line. Lemon yogurt observed at 60F, tomatoes observed at 44F, and cooked figs at 75F. REPEAT.
- Observed a container of sheep cheese to be cooling in the large lowboy refrigerator adjacent the deli slicer at the cookline. Item was found at 57F with tight plastic wrap over the top and in a unit that is not designed nor approved for rapid cooling. REPEAT.
CDI - PIC relocated all items to the WIC to rapidly cool following prep.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display −1
Repeat violation
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of canned tomatoes to be stored directly on the floor of the dry storage room. REPEAT.
#45 · Single-use & single-service articles: properly stored & used
4-903.11(A)(C) Store single-use and single-service articles 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 a case of single service cups to be stored directly on the floor of the dry storage room.
Aug 20, 2025 A 94 · 11 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the PIC use the handwash sink at the cookline to fill a container of ice water during the thermometer calibration.
CDI - EHS intervened and provided education on proper usage of handwash sinks.
#13 · Food in good condition, safe & unadulterated
3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of whole peeled tomatoes with dents along their seams and stored on the can storage rack amongst wholesome cans.
CDI - PIC voluntarily discarded.
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw chicken stored in the top drawer of the cookline refrigerated drawers, directly above raw sea bass. REPEAT. Improvement from previous inspection so violation left at half points.
CDI - Storage order rearranged.
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 the table mounted can opener to be stored as clean with visible food debris on the blade.
CDI - PIC removed can opener and placed in the dish pit to be 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 .
#24 · Time as a Public Health Control; procedures & records −3
Corrected during inspectionRepeat violation
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility holding potato tortilla/spanish omelette on 4 hour TPHC but was not listed on the provided TPHC document. Provided document is not the Mecklenburg County form but does go over the proper procedure and SOP for using TPHC. Facility has new management and does not hold as many items on TPHC as the previous manager/chef did and form provided isn’t updated to current menu offerings. REPEAT.
CDI - EHS provided the Mecklenburg County TPHC form. Facility must fill out the new form with the updated items being held on TPHC or update the provided document to reflect the facilities current TPHJC holdings.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 boiled potatoes cooling in the cookline RIC at a rate of .033 degrees/min. Items were observed on sheet pans and stacked with no room for air to flow around the product. The cookline RIC is also not an approved unit for cooling hot TCS foods down, it is only designed to maintain temperatures and no items cooling should be placed into it. All cooling of hot food must be done in the WIC. REPEAT.
CDI - PIC relocated trays of boiled potatoes to WIC to rapidly cool.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#39 · Contamination prevented during food preparation, storage & display
Corrected during inspection
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a chub of bresaola stored in the refrigerated drawers by the deli slicer and was stored directly on the surface of the refrigerated drawer without any plastic wrap or protective barrier.
CDI - PIC removed and wrapped bresaola chub.
#40 · Personal cleanliness −0.5
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed multiple cookline employees to be wearing watches or bracelets.
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed cookline employees not wearing a head covering of any kind while preparing food.
#43 · In-use utensils: properly stored
3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. - Observed a knife in use to cut cheesecakes that was stored in 108F water.
#55 · Physical facilities installed, maintained & clean
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 the walls in the dishwashing room to be covered in food splatter/grime.
#56 · Meets ventilation & lighting requirements; designated areas used
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an unopened employee Red Bull stored on the cookline cutting boards at the start of the inspection.
CDI - Moved to designated employee drink storage racks.
May 8, 2025 A 95 · 8 violations
#10 · Handwashing sinks supplied & accessible
Corrected during inspection
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink in kitchen with ice in the basin. CDI- PIC flushed ice with hot water. Ensure to only use hand washing sinks for hand washing only.
#15 · Food separated & protected −1.5
Corrected during inspection
3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored over raw pork in WIC, observed raw chicken stored over raw shrimp in lowboy portion of prep unit. CDI- PIC changed storage order.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink buildup on white plastic. Clean.
#24 · Time as a Public Health Control; procedures & records −1.5
Corrected during inspection
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC procedures for bacon jam and puttanesca that states that the foods are cooled after completing 4 hour TPHC when they are discarded. Ensure to discard all foods after 4 or 6 hour TPHC. Observed fried homestyle potatoes that are on 4 hour TPHC without written TPHC procedures. CDI- PIC removed statement about cooling from procedures and added homestyle potatoes to procedures.
TPHC procedure template may be found at: www.mecknc.gov/foodsafety
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 fire roasted peppers cooling in flip top portion of prep unit, observed ham and cheese sandwiches cooling in lowboy portion of same prep cooler, and raw chicken thighs cooling in lowboy drawers in deep container covered in plastic wrap. Observed empanada sauce and beef empanadas cooling in WIC near door. CDI- PIC placed fire roasted peppers and ham and cheese sandwiches on 4 hour TPHC and chicken thighs on 6 hour TPHC, see temperature chart. PIC also moved speed rack of empanada sauce and beef empanadas to the back of the cooler and cooled properly after being moved. REPEAT
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals −1
6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to restaurant open during inspection. Ensure to install a method to protect outer openings from pest entry.
6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects enter establishment through open back door. CDI- PIC closed door.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on prep top surface with active food prep occurring and one sanitizer buckets stored in direct contact with the floor. CDI-PIC moved buckets.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handles of scoops stored in flour bins with handle directly contacting flour. CDI- PIC removed handles.
Dec 30, 2024 A 95 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspection
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table. Also, employee observed eating piece of food from pan of food for restaurant and did not wash hands after. Employees must not store personal drinks on prep tables. Employees may only eat if done in a manner to prevent potential contamination, and they must wash hands after eating. CDI - Employee educated and they washed their hands.
#8 · Hands clean & properly washed
Corrected during inspection
2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed eating food and did not wash hands afterwards. Employees must wash hands after eating. CDI - Employee educated and he washed hands. 0 pts.
#20 · Proper cooling time & temperatures −3
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked garlic measured 108F in walk-in cooler at 3:30PM. PIC stated it began cooling at 12PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - PIC discarded garlic. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#23 · Proper date marking & disposition
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Brie cheese in sandwich cooler on line was missing prep label. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep label on plate. Improvement from last inspection so reduced to 0 points. REPEAT. 0 pts.
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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 Cooked broccoli was cooling in drawer in cooler on line at 56-62F. Also, cooked garlic was cooling in deep container and did not reach 70F within 2 hours. CDI - PIC discarded garlic, and placed broccoli on sheet pan and moved to walk-in cooler. REPEAT
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness −0.5
Repeat violation
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed wearing watch on wrist. Food employees must not wear jewelry on their hands or wrists. REPEAT
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of small sandwich cooler and larger sandwich cooler on line. 0 pts.
Oct 10, 2024 A 92 · 8 violations
#14 · Required records available: shellstock tags, parasite destruction −2
Corrected during inspectionRepeat violation
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 1 pan of mussels was missing shellstock tag. Shellstock tags must be with the shellstock until it is used or discarded. CDI - PIC could not find tag so the mussels were discarded. Also, some tags in the folder from September and August tabs were missing the dates on them. Ensure staff write the date the shellstock is used on the tag and keep them for 90 days from that date. REPEAT
#20 · Proper cooling time & temperatures −1.5
Corrected during inspectionRepeat violation
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Vegetable stock measured 87F at 3:30PM. Lobster stock measured 110F at 3:30PM. Both began cooling at 1:30PM. Also, bravo sauce measured 110F and began cooling at 11:30AM. TCS foods must be cooled within the proper cooling time/temperature: 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Vegetable stock and lobster stock were both reheated to above 165F and they re-started the cooling process using ice baths. The bravo sauce was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#22 · Proper cold holding temperatures −1.5
Corrected during inspectionRepeat violation
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Veggie sofrito measured 44F in walk-in cooler. Bravo sauce and mushroom sauce in sandwich cooler top measured 44F and 47F. TCS foods in cold holding shall measure 41F or less. CDI - Sauces in sandwich cooler were moved to walk-in cooler to cool. Veggie sofrito was discarded. Improvement from last inspection so reduced to half credit. 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 .
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tomato garlic sauce and mariscos sauce in sandwich cooler top were both missing prep date labels. Also, several trays of empanadas in upright cooler on line were missing date labels. Empanadas in walk-in cooler were also missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days from preparation. CDI - PIC placed date labels on items. //
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 Container of pork stock in walk-in cooler was prepared on 9-27 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days from preparation. CDI - Pork stock 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 .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 Vegetable stock and lobster stock were cooling in large, deep containers in walk-in cooler and were not going to meet cooling parameters. Bravo sauce was also cooling in a deep containers and was above 70F for more than 3 hours during cooling process. CDI - Vegetable stock and lobster stock were both reheated to above 165F and cooled in ice baths. The bravo sauce was discarded. REPEAT
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook was wearing a watch while preparing food. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Replace torn gaskets present on the reach-in cooler beside walk-in cooler door. Replace torn gaskets. 0 pts.
#56 · Meets ventilation & lighting requirements; designated areas used −0.5
Corrected during inspection
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 1 cell phone was observed on cutting board on line. Do not store employee personal items where they can potentially contaminate food. Store in a separate area. CDI - Cell phone moved and cutting board sanitized.
Jun 7, 2024 A 94 · 9 violations
#14 · Required records available: shellstock tags, parasite destruction −2
Corrected during inspectionRepeat violation
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Pan of clams in walk-in cooler and pan of clams in cooler on line were missing shellstock tags. Also, tags that were being kept for 90 days were missing the date the batch was used on them. Ensure shellstock tags are with the shellstock and ensure when shellstock is empty the tag is kept and the date is recorded on the tag and held for 90 days. CDI - PIC educated and he found tags and placed them with clams. REPEAT
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Roasted garlic that began cooling at 9AM still measured 60F at 3PM. TCS foods must cool within the proper cooling parameters. CDI - PIC discarded roasted garlic. 0 pts.
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#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 Veggie sofrito, abondigas, marisco sofrito, karmaroni, spinach and chick peas, and vegetable stock in walk-in cooler measured 44-48F. Air temperature of cooler was 41F. PIC stated that staff had propped door open during set-up and that probably caused the cooler temperature to rise. CDI - All warm TCS foods were moved to freezer or ice bath to rapidly cool. PIC contacted refrigeration technician and he will arrive at establishment to check cooler. REPEAT
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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 Cooked garlic was cooling in deep container with tight lid on container. Leeks were cooling at 49-52F in sandwich cooler on line. Use walk-in cooler or freezer to rapidly cool TCS foods. Also, spread out TCS foods and leave them uncovered or loosely covered to facilitate cooling. CDI - PIC discarded garlic and moved leeks to freezer to rapidly cool. REPEAT
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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
#38 · Insects & rodents not present; no unauthorized animals
6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies present in dish washing area. Ensure doors are closed so flies can’t enter establishment. 0 pts.
#41 · Wiping cloths: properly used & stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloths buckets observed on the floor. Store wiping cloth buckets off the floor. 0 pts.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Lime buildup in dish machine. De-lime dish machine. 0 pts.
#51 · Plumbing installed; proper backflow devices
5-205.15 Maintain a plumbing system in good repair. Cold water not working at hand sink in one of the restrooms. Repair sink. 0 pts.
#55 · Physical facilities installed, maintained & clean
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. Buildup on walls in ware washing room. Clean walls. 0 pts.
Jan 29, 2024 A 90 · 9 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −4
Corrected during inspectionRepeat violation
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee making grilled cheese setups, touching RTE bread with bare hands. CDI-EHS educated employee and the employee voluntarily discarded bread that was touched with bare hands.
#14 · Required records available: shellstock tags, parasite destruction −1
Corrected during inspection
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed some of the shellstock tags with dates of when the last shellstock from the container was sold, inconsistent. CDI - Provided education and moving forward the facility shall record the date of when the last shellstock from the container was sold. Compliance visit will be conducted
#22 · Proper cold holding temperatures −1.5
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed several foods in the small prep top cooler (near slicer) above 41F: boquerones (44F), cut lettuce (49F), spinach chickpeas (45F), sheep cheese (44), cous cous (45F) mahoun (44F) and unit temped at 42F. PIC removed all TCS foods from unit and voluntarily discarded all the TCS foods. Call for repair. Verification visit required to ensure unit is properly maintaining 41F and below.
#23 · Proper date marking & disposition −3
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed creamed leeks, cooked carrots, sheep cheese, roasted peppers with cheese, sautéed mushrooms and cooked broccolini without date marks. These were prepared or opened on Sunday and yesterday. CDI-PIC added correct date marks to all RTE TCS foods.
#25 · Consumer advisory provided for raw/ undercooked foods
Corrected during inspection
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory reminder not present on Paella Salvaje which contains a fried egg on the Brunch and Dinner menu. CDI - PIC had corrected during the inspection and is now complete
#28 · Toxic substances properly identified stored & used
Corrected during inspection
7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach jug stored on top of the food prep table. CDI - PIC relocated.
#33 · Proper cooling methods used; adequate equipment for temperature control −0.5
Corrected during inspection
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cooked beets in the cooling process tightly covered in aluminum foil in WIC. CDI-Food was vented and moved to the walk in cooler
#40 · Personal cleanliness
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed few food employees without hats present.
#56 · Meets ventilation & lighting requirements; designated areas used
6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield over food prep table in kitchen. Replace.
Sep 5, 2023 A 96 · 7 violations
#6 · Proper eating, tasting, drinking or tobacco use −1
Corrected during inspectionRepeat violation
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result.
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.
Observed closed beverage container stored on expo line. Observed two open beverage containers stored on prep table and open beverage container on shelf over dish area.. Ensure only closed beverage containers are used and stored in a way to prevent contamination, in designated areas.
#14 · Required records available: shellstock tags, parasite destruction
Corrected during inspection
3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed shellstock tags not stored in chronological order. CDI-PIC corrected order.
#15 · Food separated & protected
Corrected during inspection
3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee cutting lemons straight from cardboard box that lemons are delivered in. When asked, employee stated they wash lemons and then place them back in the cardboard box. CDI-PIC educated employee and lemons were washed again and then immediately cut before being placed in a cleaned and sanitized container.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup inside ice machine. Increase cleaning frequency and thoroughness.
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed slicer that is used to cut meat, cheese, and bread with buildup from meat that was sliced yesterday. Employee stated they had only use the slicer to cut bread today and had properly cleaned it. PIC stated meat was sliced yesterday. Meat debris was leftover from yesterday’s use. CDI-Slicer was broken down to be W/R/S.
#23 · Proper date marking & disposition −1.5
Corrected during inspectionRepeat violation
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed opened milk, TCS sauces, cooked carrots and cooked broccolini without date marks. These were prepared or opened on Sunday and yesterday. CDI-PIC added correct date marks to all RTE TCS foods. Points not escalated due to improvement from previous inspection.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer at 50 ppm in sanitizer bucket. CDI-PIC remade sanitizer bucket to correct ppm.
#42 · Washing fruits & vegetables
Corrected during inspection
3-302.15 Wash fruits and vegetables prior to use. Observed tomatoes that are not washed prior to employee pulping tomatoes. CDI-PIC instructed employee to wash all produce prior to use.
Aug 18, 2023 B 89 · 12 violations
#1 · PIC Present, demonstrates knowledge, & performs duties −1
Corrected during inspection
2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed lack of active managerial control based on barehand contact with RTE foods, when to wash violations, lack of date marking, and consistent cold holding violations throughout establishment. CDI-EHS provided education to PIC and sought corrections.
#6 · Proper eating, tasting, drinking or tobacco use −0.5
Corrected during inspectionRepeat violation
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage containers stored on prep tables. Observed closed employee beverage stored over clean cutting boards in dish area. CDI-PIC removed employee drinks.
#8 · Hands clean & properly washed −2
Corrected during inspection
2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employee scratch back, not wash hands, and begin to move containers of food. CDI-EHS stopped employee and employee properly was hands.
2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed dishwasher load dirty dishes into dish machine and then begin to put clean dishes away without a proper hand wash. Dishwasher stated they spray their hands off with the pre-rinse. EHS explained that is not a proper hand wash. CDI-Employee properly washed hands.
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −2
Corrected during inspection
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee making grilled cheese setups, touching RTE bread with bare hands. CDI-EHS educated employee and the employee voluntarily discarded bread that was touched with bare hands.
#10 · Handwashing sinks supplied & accessible −2
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at two hand sinks in kitchen. CDI-PIC stocked paper towels at hand sinks.
#22 · Proper cold holding temperatures −1.5
Corrected during inspection
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed numerous TCS foods in WIC above 41F. PIC stated employees will leave WIC door ajar on days they prepare empanadas. Observed cheeses used for charcuterie boards left in display case that is not under temperature control. Cheeses had been recently pulled from a reachin cooler and ranged from 43F-49F. CDI-PIC locked WIC door and temperature began to drop. PIC put cheeses on TPHC.
#23 · Proper date marking & disposition −1.5
Corrected during inspection
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed empanadas, cut romaine, cooked egg plant sauce and a triple cream soft cheese without date marks. PIC stated some of the listed foods were prepared two days ago. CDI-PIC added correct date marks to all RTE TCS foods.
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 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 . Observed hot pickled okra from 7/21 and a garlic in oil sauce from 8/11. CDI-PIC voluntarily discarded RTE TCS foods that were held for more than 7 days.
#33 · Proper cooling methods used; adequate equipment for temperature control
Corrected during inspection
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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed foods in the cooling process tightly covered in aluminum foil in WIC. CDI-Food was vented.
#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 labeled squeeze bottle near flat top. CDI-PIC labeled working container.
#41 · Wiping cloths: properly used & stored
Corrected during inspection
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored directly on the floor. CDI-PIC relocated sanitizer bucket.
#43 · In-use utensils: properly stored
Corrected during inspection
3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs stored on oven handle that was soiled with food debris and not cleaned/sanitized every 4 hours. CDI-Tongs were removed from stove handle.
#48 · Warewashing facilities: installed, maintained & used; test strips −0.5
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for quat sanitizer at 3 comp sink. VR required within 10 days.
Jun 27, 2023 A 96 · 8 violations
#6 · Proper eating, tasting, drinking or tobacco use
2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed on prep tables during inspection. Employee drinks must be stored in a separate location away from preparation surfaces or food. 0 pts.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in dish washing room. CDI - PIC placed paper towels in dispenser. REPEAT
#15 · Food separated & protected −1.5
Corrected during inspectionRepeat violation
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw steak stored on shelf above cooked pork belly in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Pork belly moved to top shelf. REPEAT
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspectionRepeat violation
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer was stored as clean but had visible meat residue on blade and behind blade. CDI - PIC moved slicer to dish area to wash. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Moldy buildup on interior of ice machine. Clean ice machine more frequently. REPEAT
#24 · Time as a Public Health Control; procedures & records
Corrected during inspection
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Potatoes held on TPHC were missing time label. CDI - PIC placed time label on potato pan. 0 pts.
#40 · Personal cleanliness
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee observed with watch on wrist. Food employees shall not wear jewelry on their hands or wrists. 0 pts.
#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
4-501.11 Maintain equipment in good repair. Torn gaskets present on upright cooler doors. Replace torn gaskets. 0 pts.
#48 · Warewashing facilities: installed, maintained & used; test strips
4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Establishment does not have method to test high temp dish machine. VR - Verification required within 10 days that establishment acquires water proof thermometer with max/min setting or irreversible temperature indicator strips.
Mar 15, 2023 A 92 · 9 violations
#9 · No bare hand contact with RTE foods or pre- approved alternate procedure properly followed −4
Corrected during inspectionRepeat violation
3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee observed cutting and handling parsley with bare hands. Parsley was to be used for salsa verde that is not cooked or heated. Another employee was observed handling cooked peppers out of container with bare hands. Do not handle ready-to-eat foods with bare hands unless they were be heated to at least 145F. CDI - Parsley and pepper discarded and employees educated on bare hand contact. REPEAT. Continued noncompliance with this citation will result in risk control plan or permit action in future.
#10 · Handwashing sinks supplied & accessible −1
Corrected during inspectionRepeat violation
6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink beside dish machine. CDI - PIC supplied paper towels. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Employee observed filling up water in hand sink. Dirty dishes being stored in hand sink beside dish machine. CDI - Dishes removed and employees educated on hand sink use. REPEAT
#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 For more information on food storage order please visit: http://meck.co/FoodSafety Raw steak observed on speed rack above cauliflower. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/produce. CDI - Food storage order corrected during inspection. 0 pts.
#16 · Food-contact surfaces: cleaned & sanitized −1.5
Corrected during inspection
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup on shield of ice machine. Clean ice machine more frequently. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer solution at 3-compartment sink measured less than 150 ppm. Quat sanitizers shall be 150-400 ppm. CDI - Solution emptied.
#20 · Proper cooling time & temperatures
Corrected during inspection
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Bravo sauce measured 109F after cooling for 1.5 hours. Bravo sauce was cooling in deep containers. CDI - PIC reheated bravo sauce to above 165F and restarted the cooling process. 0 pts.
#25 · Consumer advisory provided for raw/ undercooked foods −0.5
Follow-up verification required
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf No asterisk beside rack of lamb and steak paillard. PIC states these are not cooked to 145F. VR - Verification required within 10 days that establishment adds the asterisk to both items.
#33 · Proper cooling methods used; adequate equipment for temperature control −1
Corrected during inspectionRepeat violation
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 For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Bravo sauce was cooling in deep containers and was not going to reach 70F within 2 hours. Use shallow pans or ice wands/ice baths to cool large batches of TCS foods. CDI - Bravo sauce reheated to restart cooling process. REPEAT
#39 · Contamination prevented during food preparation, storage & display
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bag of carrots, bag of onions, and container of vegetables broth stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. 0 pts.
#41 · Wiping cloths: properly used & stored
3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wiping cloth bucket observed on the floor. Store wiping cloth buckets at least 6 inches off the floor. 0 pts.
Nov 2, 2022 A 94 · details not yet loaded
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Sep 8, 2022 A 96.5 · details not yet loaded
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Aug 31, 2022 B 85 · details not yet loaded
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Jan 28, 2022 B 86 · details not yet loaded
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Sep 28, 2021 A 92 · details not yet loaded
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Apr 8, 2021 A 95.5 · details not yet loaded
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Mar 23, 2021 B 88 · details not yet loaded
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Sep 8, 2020 A 92.5 · details not yet loaded
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Oct 3, 2019 A 93.5 · details not yet loaded
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Sep 17, 2019 B 81.5 · details not yet loaded
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Jun 26, 2019 A 91 · details not yet loaded
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Feb 11, 2019 A 93 · details not yet loaded
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Source: Mecklenburg County Public Health – Environmental Health public inspection portal (search for “BARCELONA WINE BAR” or State ID 2060019400). Inspection type (routine vs. follow-up) is not published in the county's data.