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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NameCARNEGIE CAFETERIA
Address8500 ANDREW CARNEGIE BV
 
City/State/ZIP
CHARLOTTE NC 28262
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 12/13/2021
Final Score @ Grade
98.50 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
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 foods in reach in above 41 F. CDI - Some foods were pulled from line and had been left sitting out before being placed in cooler. These foods were moved to cool. Some food was also voluntarily discarded such as sliced tomato.
24 0 Time as a Public Health Control; procedures & records Yes No No 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility had procedures for holding foods using TPHC but procedures did not list the flatbreads being held on TPHC at the pizza station. CDI - Flatbreads were added to list of foods.
33 0 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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed foods cooling in tightly packed covered containers in reach ins. CDI - Foods were moved to cool in WIC and if necessary divided into multiple containers or sheet trays and left uncovered.
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 debris in the bottom of unused hot holding units. Needs cleaning.
56 0 Meets ventilation & lighting requirements; designated areas used No No No 6-303.11 Provide required lighting intensity. Observed one of the light bulbs out in WIC.