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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

JUST FRESH

Address

301 S TRYON ST

City/State/ZIP

CHARLOTTE

NC

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/16/2022

Final Score @ Grade

96.50

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	1.50	Food separated & protected	Yes	Yes	No	REPEAT VIOLATION 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed inside walk-in cooler unwashed avocados stored above ready to eat melons. CDI: storage order was corrected during inspection.
22	0	Proper cold holding temperatures	Yes	No	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 sliced chicken in prep top at 45 degrees, PIC stated it was stored in the unit overnight. CDI: PIC voluntarily discarded.
23	1.50	Proper date marking & disposition	Yes	Yes	No	REPEAT VIOLATION: 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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed pans of chicken in the walk in cooler with todays date, PIC stated it was cooked yesterday. CDI: PIC placed correct date on chicken. Points were adjusted due to improvement, only 2 pans of chicken were observed with incorrect dates. EHS will conduct compliance visit within 10 days to check date marking.
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 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 . Observed a pan of cooked chicken with the lid on at 43 degrees, pasta salad was portioned into small containers with lids at 50 degrees F. After 40 mins both items had only dropped 1 degree. CDI: PIC removed lids from chicken and pasta salad. After 20 more mins pasta salad dropped 5 degrees, and chicken reached 41F.