Premises Information


	Return to Inspections

Name

TRADE RESTAURANT AND BAR

Address

132 E TRADE ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/16/2022

Final Score @ Grade

General Comments

PIC stated that they have done some par-cooking in the past 90 days however logs were unable to be found. Due to not seeing any par-cooked food in the facility during inspection, EHS is reminding staff via general comment that logs are required to be retained for any par-cooked items.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	Food separated & protected	Yes	No	No	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 unwashed fruit commingled with ready to eat foods in the reach in on the line. There is no prep sink on the line for fruit to be pre-washed during service. Ensure all produce is washed prior to placing on the line for service. CDI: Fruit was removed and washed.
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut melons in walk in cooler after 3.75 hours at 50F. CDI: Melons voluntarily discarded.
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one pan of mashed potatoes stored below 135F. Potatoes were double panned. CDI: Potatoes voluntarily discarded.
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 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 several food items stored in prep tops above 41F including but not limited to tomatoes, spinach, cheese, Cajun cream sauce, and Cole slaw. CDI: Items in prep tops from the morning were voluntarily discarded. Items prepped right after lunch were rapidly cooled to 41F.
23	1.50	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 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 . Observed no date mark on fully cooked wings, sliced deli meats, milk or cream. CDI: All items dated as back ups and/or PIC stated they were done yesterday. 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 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 . Observed hummus date marked 11/9 and 2 in-house made jellies date marked 11/3. CDI: Products voluntarily discarded.
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 no written procedures for breakfast buffet items held on TPHC. Facility is not currently running the breakfast buffet. CDI: EHS sent PIC the procedures to fill out.
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	Yes	Yes	3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf - Observed breakfast menu lacking disclosure statement. - VR - Verification required within 10 days to ensure menus have been corrected. REPEAT VIOLATION Improvement from previous inspection.
33	1	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 cut melons cooling while tightly covered in large cambro. CDI: Items were voluntarily discarded. REPEAT VIOLATION
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 missing baseboard on wall to the right of the door leading from the dining area to the kitchen.