Premises Information


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Name

BAD DADDY`S BURGER BAR

Address

1626 EAST BV

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/19/2023

Final Score @ Grade

General Comments

At time of inspection, establishment was currently engaged in morning preparations. However, due to extensive ongoing repairs (flattop grill), facility management opted to voluntarily close until such a time that establishment was able to properly prepare food with functioning equipment. Due to voluntarily closing, facility will remain on A-status, and may reopen at their discretion, once facility is ready, without notifying MCHD. PIC described a system by which sauce cups are held on TPHC during service hours. Due to store temporary closure, this process was not observed at time of inspection. When asked for instruction sheet utilized for in house TPHC, PIC presented EHS with blank temp logs, specifying a disposal process. EHS provided PIC with blank TPHC sheet to be filled out and maintained within the establishment, and ready to present to EHS or Mecklenburg County Health Department at time of unannounced inspections.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as vomit and diarrhea clean up poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed three (3) hand washing sinks (two in the kitchen, one in female restroom) without signage. CDI - EHS affixed signage to handsinks, and provided extras to PIC.
16	0	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. For more information please visit: http://meck.co/FoodSafety 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 . Observed approximately eight (8) metal bowls stacked wet and with food debris still visible. Ware washing employee stated that these were placed improperly in the previous night. CDI - Dishes were rotated to warewashing area for proper washing, rinsing, and sanitizing.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (greater than ten (10)) in Upper Flattop RIC between 46F and 48F. Observed tomatoes in main prep top at 41F at lowest level and up to 52F at highest level. Observed mushrooms in grill drawer at 46F. CDI - All TCS food items in Upper Grill RIC that had been within the unit for more than 4 hours and/or opened and grill drawer mushrooms were voluntarily disposed of by PIC. Tomatoes, prepared the morning of the inspection, were portioned into smaller bins and over temperature portion were rotated to cold holding storage to cool correctively. A verification will occur no later than 07/22/2023 to assess facility cold holding. 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 .
23	1.50	Proper date marking & disposition	Yes	Yes	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 cut boiled eggs and black bean burger mix in main WIC without date labels. CDI- PIC verified food was prepared yesterday and 07/16. Items labeled accordingly. REPEAT. Note: Observed (1) unmarked lettuce beds and one (1) tray of cooked blanched wings in main prep unit and WIC, respectively. Per conversation with PIC, these items were prepared earlier in the day and would be used within 24 hours. Due to this, these items will not require date marking; should they remain at the end of 24 hours for long term storage, a date mark shall be affixed to them. 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 .
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed three (3) open containers of toxic materials (dish soap, table sanitizer at server window above shelving and micro ban microbial spray at bar shelving over salt bowl) stored above spices. CDI - EHS rotated these items to lower shelving levels to prevent potential contamination.
35	0.50	Approved thawing methods used	Yes	No	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several (greater than sixteen (16) thawed raw salmon filets in WIC vacuum packaging still in tact. Remove from ROP before thawing as indicated on package label instructions. CDI - PIC cut delegated task of cutting packaging and placing salmon fillets in metallic storage bins. Salmon packages were observed as properly removed from deoxygenated environment prior to end of inspection. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; salmon fillets had not yet been rolled into points of service and had recently been removed from freezing temperatures to thaw.
37	2	Food properly labeled: original container	Yes	Yes	No	REPEAT 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 approximately nine (9) working containers (large bins or flour/seasoning, spice shakers, spice bin, panko breading bin in dry storage, prep table olive oil bottle etc.) without effective labeling. CDI - EHS discussed labeling with PIC, as well as demonstrating use of station labeling and labeling holding bins for working containers. Container labeling was delegated throughout inspection. REPEAT. Note: Observed multiple repeat violations of working container labeling in sequence during unannounced inspections. Continued violations may result in the application of a risk control plan.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed five (5) packaged items on the ground (two stacks of boxes in main WIC, chicken seasoning in outdoor dry storage) or with less than 6 inches of elevation (two boxes of seasoning on damaged riser in dry storage). Note: Observed chicken seasoning in open package in dry storage, in folded closed packing. EHS advised PIC to place open packaging in plastic bin once open to best prevent potential contamination.
42	0	Washing fruits & vegetables	No	No	No	3-302.15 Wash fruits and vegetables prior to use. Observed sliced avocados stored in prep cooler with stickers on rind. Please ensure all produce is washed thoroughly prior to use.
43	0	In-use utensils: properly stored	No	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 bowls and to go cups used as scoops in two (2) spice bins. Be sure that utensils used to scoop food have handle that remains out of food while in storage. CDI - PIC removed ineffective utensils from spice containers.
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 approximately seven (7) to go boxes throughout kitchen area with exposed food contact surfaces. CDI - EHS and PIC inverted to go boxes to prevent potential contamination.
49	0	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed one (1) microwave interior, main prep unit underside, and dry storage reach in freezer in need of additional cleaning.
53	0.50	Toilet facilities: properly constructed, supplied & cleaned	No	Yes	No	5-501.17 Provide a covered waste bin in female restrooms. Waste bin in women’s stall observed without covering or lid. REPEAT.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some damaged/heavily stained ceiling tiles in kitchen, as well as two (2) warped and heavily ceiling tiles in the male restroom (One over urinal, one at entrance). Repair and/or replace ceiling tiles with intact non absorbent ceiling tiles.