Premises Information


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Name

FORCHETTA/FINANCIAL GRIND

Address

230 N COLLEGE ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/30/2023

Final Score @ Grade

98.50

General Comments

General comment: 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. Observed shellstock in the reach in, typically this facility receives shellstock frozen, however they obtained fresh shellstock this week.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hash brown in fryer basket sitting with a temp of 125F. CDI - Hash browns were reheated to 165F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
22	0	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded mozzarella at 45F, this may have been due to the flip top being partially open. CDI - PIC voluntarily discarded food. Improvement with cold holding.
23	1.50	Proper date marking & disposition	Yes	Yes	No	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 Observed cooked carrots not date marked and unable to determine when they were made. Observed feta cheese date marked 3/20, exceeding the 7 days. CDI - PIC voluntarily discarded. Improvement in datemarking overall. Keep at Half demerits. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	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 Observed facility utilizes TPHC for the breakfast buffet (cold and hot), according to their procedures they are to have a chart on the bulletin board in kitchen. Observed no chart. Temps of the cold were below 41F and temps of the hot were above 135F. CDI - breakfast is from 620Am - 1030AM, food discarded.