Premises Information


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Name

KRISTOPHER'S SPORTS BAR AND GRILLE

Address

250 N TRADE ST

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/21/2023

Final Score @ Grade

General Comments

Food employee had stated that certain items at the grill top (peppers, onions) were being held on time, from 9:30 to 1:30. When probed, these items were effectively hot holding (167F and 152F, respectively.) Facility has not been observed utilizing a TPHC plan previously. As these items were hot holding, TPHC procedures would not be necessary in the case of peppers and onions. However, in the eventuality that facility wishes to utilize TPHC, EHS has provided a blank TPHC sheet. EHS discussed date marking with kitchen’s head chef and PIC. For Prep Top Unit Bins, the expectation is that they are to be date marked if TCS, non date mark exempted items are to be held in these bins for greater than 24 hours. Should these items be placed and used within one calendar day, they will not require date marking. However, if these items are to be held for greater than 24 hours, they shall be date marked at the end of their date of placement or preparation. Likewise, any item that are TCS and non date mark exempt, such as bagged shredded mozzarella, boiled eggs buckets, or canned tomato sauce, do not need date marking until opened. Once opened, these containers, as well as any working containers produced from these contents, shall be date marked accordingly.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
22	1.50	Proper cold holding temperatures	No	No	Yes	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pizza prep unit underside with items above cold holding temperature (approximately 43F to 47F) Kitchen employee stated that these items had been rotated in earlier in the morning and were possibly warming due to a defrost cycle. Upon returning to examine the TCS food items, minimal cooling was observed in most of the TCS food items. Kitchen employee delegated removal of TCS food items and manually adjusted internal settings of cooler unit to improve ambient temperature. At conclusion of the inspection, prep unit underside was observed with an ambient temperature of 45F, as noted by internal ambient air thermometers and EHS thermometer. A verification will occur no later than 02/24/2023. 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 .
23	1.50	Proper date marking & disposition	Yes	Yes	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 two (2) romaine lettuce bins and two (2) pans of precooked boiled eggs in the prep line 1 RIC and Grill side RIC, respectively. CDI - Kitchen staff effectively date marked food items. EHS and PIC discussed date marking of opened packages of TCS food and cooked TCS food items. REPEAT. 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 Observed Tuna Salad date marked as 02/11, Mozzarella cheese marked as 02/12, and one (1) bin of lettuce marked as 02/06 in the grill RIC, prep line 2 RIC, and main WIC, respectively. PIC stated that these items had most likely been mislabeled by staff. CDI - PIC voluntarily disposed of all TCS foods labeled as out of date. See general comments for additional observations pertaining to date marking. 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 .
35	0	Approved thawing methods used	Yes	No	No	3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed three (3) bags of French fries being held for frying prior to use at room temperature. CDI - Kitchen staff rotated the French fries to available RIC space to be held until frying.
37	1	Food properly labeled: original container	Yes	Yes	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled spice shakers (pretzel salt and seasoning salt) at the grill line area. Observed one rolling bins with faded labels at pizza counter and one (1) unlabeled rolling bin. CDI - Labels were affixed by kitchen employees and EHS. REPEAT. Note: EHS observed an effective station labeling system for sauce bottles held within salad RIC; salad condiments are held in identical bottles, but are kept in single file lines above labeling on the RIC so as to make sure that sauces area properly identified. So long as these sauces are properly rotated to the effectively labeled stations, this is sufficient as a labeling system.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) plastic to go cup stored in tomatoes at prep line 1. CDI - To go cup was removed from prep line and disposed of.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed loose and hanging gasket at pizza prep unit underside door, preventing the forming of an effective closure. REPEAT. Note: No escalation in point deduction, as previous 4-501.11 citation (Main WIC freezer door) has been addressed; door is now able to be opened and closed with no difficulty. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed flattened cardboard boxes at flooring of chemical closet adjacent to the nacho HH cart and under dish machine chemical shelving. Remove absorbent materials. If non slip material is required, replace with non absorbent shelving and/or floor mats.