Premises Information


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Name

DB'S TAVERN

Address

8155 ARDREY KELL RD

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/9/2024

Final Score @ Grade

92.50

General Comments

No escalation of points was taken for food contact surfaces; prior inspection demonstrated a broader pattern, and current inspection revealed only one item not clean to the sight and touch. Maximum points taken for wet stacking, where broader pattern of noncompliance was still observed. Voluntary disposal and relocation of items for cold holding not marked as CDI. EHS will make a return visit to assess the long term solutions and see that equipment is either repaired and holding food at 41F or lower, in alternate cold storage on 41F or lower, or held properly on TPHC.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed strainer stored as clean with visible grease deposits and food debris. CDI- PIC removes for recleaning. -REPEAT- No escalation of points, see comment. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef patty’s in front rows of cold drawer at 44F-43F and all TCS foods at far left fliptop above 41F. PIC voluntarily discards first two rows of patty’s. EHS advises the PIC not to refill top rows until the equipment can be repaired to hold food at 41F or lower. Items in left fliptop were filled within the hour and moved to WIC for rapid cooling, where they reached 41F within 15 minutes. The PIC shall not store TCS foods in the left fliptop until its back in good repair. -REPEAT- 3 day VR required. See comment. (-3) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
38	1	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies throughout the facility. EHS advises increased frequency of pest control visits. (-1)
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet-stacked metal containers on clean dish rack. -REPEAT- (-1)
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 torn gaskets in cold drawers. Replace at earliest opportunity. (-.05) 4-502.11(C ) Maintain air thermometers in good repair and accurate. Observed two ambient thermometers in poor repair with inaccurate readings. EHS calibrated thermapens both displayed tempertures between 44F-48F, while facility thermometers read 36F-40F. EHS advises the PIC not to rely on ambient thermometers, but to utilize their thin probed food thermometers for accuracy. (-0)
49	0.50	Non-food contact surfaces clean	No	No	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed black residue inside ice machine. Increase cleaning frequency is recommended. (-.05)