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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

STEAK N HOAGIE

Address

903 EASTWAY DR

SUITE D

City/State/ZIP

CHARLOTTE

NC

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/6/2023

Final Score @ Grade

98

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatoes in display hot box holding at 130 in the center. CDI - PIC reheated potatoes. REPEAT. 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 .
23	0	Proper date marking & disposition	Yes	No	No	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 seafood salad in reach in portion of large prep unit with no date labels. CDI - PIC stated seafood salad was prepared Saturday and dated correctly. 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 .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	No	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 tomato salad cooling in cold hold display case drop 0 degrees in 27 minutes. CDI - tomato salad was moved to cool in WIC. 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 .
37	0	Food properly labeled: original container	No	No	No	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 shakers and squeeze bottles with no labels. Needs labeling.
41	0	Wiping cloths: properly used & stored	No	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths left out on counters/prep surfaces.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed wet stacked metal pans. Needs to be air dried.