Inspection Violation

Premise Information


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Name

SANDWICH CLUB, THE

Rules Governing Inspection Scores.

Address

435 S TRYON ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28202

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

11/19/2019

Final Score @ Grade

86.50

NC Department of Environmental Health:


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General Comments

Violations

Critical Violations SHOWN in RED

NA=Not Applicable

NO=Not Observed

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	NA	NO	CDI	R	VR	Comments
1	0	PIC present, Demonstration - Certification by accredited program, and performs duties	No	No	No	No	No	2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several areas of facility in need of managerial controls including with cold holding and cooling.
13	1.50	Food separated and protected	No	No	Yes	No	No	3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat food in walk in cooler. CDI: Eggs relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed berries stored over ready to eat celery in the walk in. CDI: Celery relocated.
14	0	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	No	4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up on deflector plate and inside of machine. REPEAT VIOLATION
18	3	Proper cooling time and temperatures	No	No	Yes	Yes	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tuna salad in walk in above 41F after more than 4 hours since preparation. Observed chicken salad in walk in above 41F at 4 hours since preparation. CDI: Chicken salad was relocated to walk in freezer on a sheet tray for rapid cooling. Product cooled to 41F by end of inspection. REPEAT VIOLATION
20	1.50	Proper cold holding temperatures	No	No	No	Yes	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler with meats and cheeses, and prep top cooler holding food above 41F. EHS suggested to PIC to place items on TPHC. TPHC procedure template sent via email today. VERIFICATION REQUIRED to ensure either proper cold holding or that items are correctly held on TPHC. REPEAT VIOLATION
21	3	Proper date marking and disposition	No	No	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 corn chowder in walk in date marked for 11/8 and 11/12. CDI: Products voluntarily discarded. REPEAT VIOLATOIN
31	1	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	Yes	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 chicken salad and tuna salad cooling in walk in while tightly covered in deep containers. CDI: Tuna salad voluntarily discarded and chicken salad rapidly cooled to 41F in walk in freezer during inspection. REPEAT VIOLATION
33	0	Approved thawing methods used	No	No	No	No	No	3-501.13 Use approved thawing methods. Observed black bean patty thawing on cart at room temperature.
35	1	Food properly labeled: original container	No	No	No	No	Yes	3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed Oatmeal raspberry bar with no net weight, contact info, or allergens listed. Observed apple bar with no net weight or allergens listed. Observed pumpkin pecan bar with incomplete ingredient information and no net weight. VERIFICATION REQUIRED.
37	2	Contamination prevented during food preparation, storage and display	No	No	No	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor of walk in cooler and walk in freezer. REPEAT VIOLATION
38	0.50	Personal cleanliness	No	No	No	Yes	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraints. REPEAT VIOLATION
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	No	No	4-501.11 Maintain equipment in good repair. Observed rusted racks in walk in cooler.