Select your filters and click the Search button to search for data, or click Clear to clear all filters
 
Logo Main Menu
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
NameSANDWICH HOUSE
Address2710 N BREVARD ST
 
City/State/ZIP
CHARLOTTE NC 28205
Premise Type2 - Food Stands
CountyMecklenburg
Inspection Date 5/26/2022
Final Score @ Grade
97 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
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 For more information please visit: http://meck.co/FoodSafety Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed PIC. -0 points-
15 1.50 Food separated & protected Yes No No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw ground beef stored above ready to eat hot dogs in reach in cooler. CDI - PIC corrected storage order. -1.5 points-
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 hot dogs hot holding in warmer at 122F. PIC stated that hot dogs last in warmer for approximately 30 minutes before they are sold. CDI - Hot dogs were placed on TPHC. A TPHC procedural template was given to and reviewed with PIC. Recommend frequent temperature checks of hot holding equipment in order to maintain correct hot holding temperatures of 135F or above. -1.5 points-
40 0 Personal cleanliness No No No 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking food while wearing a wrist watch. -0 points-
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 and falling ceiling tiles in dry storage area and above grill. Repair/replace ceiling tiles. -0 points-