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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

FAIR FRIES

Address

14523 CAROWINDS BV

City/State/ZIP

CHARLOTTE

NC

28273

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

7/1/2019

Final Score @ Grade

94

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
14	0	Food-contact surfaces: cleaned and sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal containers with food debris stored as clean. Ensure to increase cleaning frequency. CDI containers were placed at the 3 comp sink to be properly cleaned.
18	3	Proper cooling time and temperatures	Yes	Yes	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 2 large containers of blanched fries that were 48F-51F (see temp chart). PIC stated that the fries were blanched from the day before. EHS determined that blanched fries did not cool within the time frame allowed due to improper cooling methods. CDI PIC voluntarily discarded fries. Repeat violation.
22	2	Time as a Public Health Control: procedures and records	Yes	Yes	No	3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries held on TPHC without the begin and end times. Ensure to provided proper time labels with begin and end times. CDI PIC provided time labels for blanched fries. Repeat violation.
31	0.50	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 Observed blanched fries above 41F (see temp chart) and failed to cool properly (see violation #18). Blanched fries were cooling in large covered and stacked plastic containers. Ensure to follow proper cooling methods. CDI EHS discussed cooling methods and PIC voluntarily discarded containers of fries. Repeat violation.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure to allow proper air drying before stacking.