Premises Information


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Name

OLDE MECKLENBURG BREWERY

Address

4150 YANCEY RD

City/State/ZIP

CHARLOTTE

28217

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/20/2023

Final Score @ Grade

96.50

General Comments

Through discussion with PIC, facility serves brunch on Sunday’s as a buffet style with a cook to order omelet station. Facility does not have approval for buffet style dining in permit conditions and will need to go through plan review to have this approved. Until facility has approval for buffet style dining, facility shall cease any buffet service. Phone number for the office given to PIC. ***The PERMIT HOLDER shall obtain prior written approval from the REGULATORY AUTHORITY before the addition of customer self-service food or addition of buffet style dining.***

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	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed small dish machine used for utensils and glassware with a chlorine concentration of 0ppm, according to test kit. Observed large dish machine used for pans and cooking equipment with a chlorine concentration of 10ppm. CDI: PIC primed both machines to reach 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of multiple metal pans stored as clean with food debris still present. CDI: PIC took stack of metal pans to 3-comp sink to be W/R/S thoroughly. 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 .
20	0	Proper cooling time & 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 variety of sausage and bratwurst cooling overnight in WIC in a plastic container with tight fitting lid. Sausage and bratwurst were 78F. CDI: PIC voluntarily discarded sausage and bratwurst. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed menu with a consumer advisory foot note and no asterisks present beside any food items. PIC stated the only food served undercook is the steak on the asada fries. Place asterisk next to item. VR required within 10 days to ensure corrections are made to menu.
33	1	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 varieties of sausage and bratwurst cooling overnight in WIC in plastic container with tight fitting lid. Product was 78F. Observed green goddess dressing cooling in WIC in plastic container with tight fitting lid. After 30 minutes there was a 2 degree change. Cooling parameters not met. REPEAT CDI: PIC voluntarily discarded bratwurst/sausages and green goddess was placed in an ice bath and stirred. Green goddess follow up temperature measured rate to be sufficient with ice bath and stirring. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
44	0.50	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans and containers stored as clean and wet stacked on dish rack. CDI: PIC separated the containers to properly air dry.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep scoring and color change. EHS recommended replacing or resurfacing these cutting boards.