Premises Information


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Name

131 MAIN

Address

9886 REA RD

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/13/2025

Final Score @ Grade

General Comments

EHS will be in contact about the use of the wooden grilling planks. Facility has a salad prep unit that has been placed on temporary TPHC procedures. The facility will hold the food in the prep unit for 4 hours then discard. EHs assisted facility incomplete in the TPHC procedures paperwork. PIC stated that the unit will be repaired today or tomorrow. EHS will make return visit to verify that the unit has been repaired and remove the facility from TPHC procedures.

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	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a hand sink without paper towels supplied. CDI- PIC replaced the towels.
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans stored on the dry storage shelf. CDI- PIC voluntarily discared dented cans.
15	0	Food separated & protected	Yes	No	No	3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food stored in lowboy units without lids. These items were not being cooled. All items that are not actively cooling need to be covered. CDI- Items were covered.
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored as clean with sticker residue and scoops, bowls, and tomato slicer stored as clean with visible food debris on them. CDI- Items taken to dish area to be re washed, rinsed, and sanitized. 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 .
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 a prep unit holding temperature at 44F during inspection. All TCS items in the prep unit and lowboy were above 41F. See temp chart. CDI- Facility placed the unit on temporary TPHC until it can be repaired. See comments. 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	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 cooked asparagus, diced tomatoes, and pimento cheese on the cook line without date marks. PIC stated items were prepared yesterday. CDI- Items were date marked with the prep date. Tomatoes were voluntarily discarded by PIC. 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 .
37	0	Food properly labeled: original container	Yes	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 several containers throughout the kitchen with no labels. CDI- PIC instructed food employees to label the items.
40	0	Personal cleanliness	Yes	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee actively preparing food without a hair restraint. CDI- Food employees put on a hat.
41	0.50	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed all sanitizer buckets testing between 50ppm and 0ppm of quat. EHS and PIC determined this was due to the sanitizer pulling slowly. CDI- PIC remade the sanitizer bucket to the correct concentration and notified staff that they must wait for the sanitizer to hit the dispenser before collecting the water.
42	0.50	Washing fruits & vegetables	Yes	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on them being cut and prepped on the line. EHS provided education. CDI- Avocados were rewashed and the stickers were removed.
43	0	In-use utensils: properly stored	Yes	No	No	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 scoops with the handles stored in the product in multiple containers throughout the kitchen. CDI- PIc repositioned the scoops so the handles were outside of the product.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal and plastic containers stored as clean stacked wet. CDI- Items were taken to dish area to be re washed, rinsed, and sanitized.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed a prep unit on the line in disrepair. It was holding temperature at 44F. Repair the unit.