Premises Information


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Name

FLIP-A-LOS

Address

7629 PINEVILLE-MATTHEWS RD

SUITE A

City/State/ZIP

CHARLOTTE

28226

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/2/2025

Final Score @ Grade

97.50

General Comments

During visit EHS observed that both the toppings prep unit and the breading prep unit were in disrepair and unable to keep TCS products at 41F or below. PIC stated that they took temperatures of the toppings prep unit this morning before opening and everything was 41F or below and the outer unit thermometer showed 37F. PIC stated that items from the topping prep unit were pulled this morning around 10:30-11AM and placed into the walk in cooler so that the unit could be cleaned. During which time they unplugged the unit. The unit was then plugged back in and items were put back into the unit. EHS observed no temperatures of 41F or below in the unit. See temperature chart. EHS observed that the outer thermometer showed 50F. The ambient reading of the unit showed 50F as well. EHS and PIC agreed that placing the unit on TPHC would be the best course of action so that they facility could remain open. Items from the breading prep unit (raw chicken tenders and cooked wings in the lowboy) were removed front eh until and placed in the lowboy of the fry prep unit. The raw chicken was placed into the unit that morning from the walk-in cooler and the wings had been cooled that morning and cooled in the walk in before being placed in breading unit. PIC agreed to not use the unit until it is repaired. EHS assisted PIC in completing temporary TPHC procedures for the toppings prep unit. TCS items in the unit MUST be discarded after the 4 hour window. Facility must repair both units before opening tomorrow. If the units are not repaired the facility shall not open.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 one dented can in dry storage area. PIC states that they discard all dented cans. CDI- PIC voluntarily discarded the can.
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 all items at topping prep unit above 41F. Observed items held in the breading prep unit above 41F as well. See temperature chart. Items in the toppings unit were placed on TPHC and the items in the breading prep unit were relocated to the fry prep unit. All items had come from refrigeration at opening. See comments. 3-day VR required. 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 .
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed bags of wiping clothes stored on the ground by dry storage area. CDI- PIC relocated the items off the ground.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed both the toppings prep unit and the breading prep unit unable to maintain ambient air temperatures at 41F or below. Facility must repair these units before opening tomorrow or facility may not operate. 3-day VR.