Select your filters and click the Search button to search for data, or click Clear to clear all filters

Mecklenburg County Health Dept

Public Health Inspections

Select your filters and click the Search button to search for data, or click Clear to clear all filters

Premises Information


	Return to Inspections

Name

HEIST BREWERY

Address

2909 N DAVIDSON ST

City/State/ZIP

CHARLOTTE

NC

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/17/2020

Final Score @ Grade

95

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	1	Handwashing sinks, supplied and accessible	Yes	No	No	6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap in a dispenser that was not attached to the wall, making it difficult to get soap out for handwashing. PIC explained these are new and they are not staying on the wall. CDI-PIC provided normal pump soaps at the handsinks. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC wash thermometer in handsink. CDI-EHS stopped and explained procedure.
12	1	Required records available: shellstock tags, parasite destruction	No	No	Yes	3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed smoked salmon (smoked for quality not for safety) being served on the weekend menu. PIC does not have parasite destruction letter on site. Called Sysco during inspection. VR REQUIRED 12/27/2020.
13	0	Food separated and protected	Yes	No	No	3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored over raw hamburger. CDI-EHS moved eggs to the bottom shelf.
14	1.50	Food-contact surfaces: cleaned and sanitized	Yes	No	Yes	4-702.11 Before Use After Cleaning - P Observed dish machine behind the bar pulling 0PPM bleach. CDI-PIC called maintenance and they were on their way during inspection. VR REQUIRED 12/27/2020. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Obsevred ice machine in need of cleaning. PIC did not sign due to Covid protocols.
18	1.50	Proper cooling time and temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed prime rib at 47-49F, au jus from prime rib at 43F, PIC explained they were both made last night. CDI-PIC voluntarily discarded, EHS explained cooling parameters.
45	0	Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used	No	No	No	4-501.11 Maintain equipment in good repair. Observed ice building up in one of the stand up freezers.