Premises Information


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Name

NEW ZEALAND CAFE

Address

1717 SARDIS RD N

City/State/ZIP

CHARLOTTE

28270

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/16/2023

Final Score @ Grade

General Comments

Observed recently placed cooling items in WIC either without date marking (rewrapped cream cheese blocks, tempura rolls) or with a date mark for previous dates (6/13 for cooked chicken). Per conversation with the PIC, the expectation is that these items were expected to be used within 24 hours (in the case of the tempura rolls), associated with a properly date marked item that was also cooling (cream cheese blocks used to make cream cheese mix), or an improper date placement by a separate food employee (cooked chicken). Facility has described a system in which items are date marked at the end of the day, presuming they are not fully used and are intended to be utilized for additional days or (as in the case of the cream cheese mix) are intended at time of preparation to last for longer than 24 hours. Under the described system, all TCS food items were observed as having been properly date marked.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wait staff employee briefly rinsing wiping cloth in handsink at start of inspection. CDI - EHS review handsink and handwashing expectations with PIC. No other handsink or handwashing violations were observed at time of inspection.
15	3	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three (3) small cartons of quail eggs stored above one bag of unwashed jalapeños in WIC. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of cut avocados stored below jalapeños in WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed double stack containers of calamari rings in grill side line freezer. CDI - Overfilled calamari was disposed of by EHS and bowl was removed from line freezer. Storage order of WIC was reorganized to prevent potential contamination. EHS observed in place storage order chart on WIC door and reviewed storage order expectations with PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
22	1.50	Proper cold holding temperatures	No	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in grill side prep top and lower unit storage above 41F, ranging from 48F to 50F. Ambient temperature of the unit was observed at approximately 47F. PIC observed cutting board propping prep top unit lid open. PIC calibrated unit and removed cutting board to ensure proper closure of unit lid. Observed overfilled calamari rings in grill side freezer line at 47F. All other items within the line freezer were observed at or below 41F. All out of temperature TCS foods, other than packaged, previously frozen goods, were voluntarily disposed of by PIC. Frozen items (gyoza) were rotated to properly calibrated cold holding equipment. EHS observed final ambient temperature within prep top as 41F, and prep unit underside at 44F. A verification will occur no later than 06/19/2023. 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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sushi rice at sushi station with a marked time of 11:00 - 3:00 at 3:30 p.m. CDI - PIC voluntarily disposed of sushi rice at and replaced it with readily available, freshly cooked rice. Note: all other TPHC procedures (smelt roe, cheese ravioli, and shrimp tempura) were observed properly being maintained.
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 one (1) large bowl of cream cheese filling, and the associated block bin of cream cheese, cooling in WIC while wrapped and covered. Cooling rate of observed items was seen as insufficient when observed. CDI - Items were rotated to the walk in freezer to improve cooling rate. Other cooling items were observed properly 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 .
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed one (1) pan of raw shrimp in grill prep unit stored in direct contact with ice. Raw proteins and fish are not to be store in direct contact with ice or water, with the exception of ice that they were initially delivered with; utilize separated containers and/or food safe packaging to prevent direct contact with ice or water.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of single service articles (clam shell packaging and to go lids) stored with exposed food contact surfaces. CDI - Single Service articles were reoriented to prevent potential contamination.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately three (3) flattened cardboard boxes beneath grill line. Dispose of soiled cardboard. Note: At time of inspection, no cardboard sheets were observed being utilized as slip proof flooring; observed cardboard is being viewed as a trash storage issue, as opposed to improper equipment.