Premises Information


	Return to Inspections

Name

EDDIE'S PLACE RESTAURANT

Address

617 S SHARON AMITY RD

City/State/ZIP

CHARLOTTE

28211

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

9/13/2023

Final Score @ Grade

95.50

General Comments

During kitchen observations, EHS observed removal of one (1) bowl of cut fried potatoes from underneath heat lamp at server window being disposed of by kitchen staff. When checked prior to disposal, a temperature of 109F was seen. PIC and food employees stated that this item had been prepared during a breakfast service and was to be disposed of. PIC proceeded with voluntarily disposal of out of temperature potatoes. If foods are to be cooked or reheated and held for more than one immediate serving, they are to be either placed on TPHC or kept in consistent temperature control.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed faded hand washing signage at corner hand sink at prep line. CDI - EHS provided PIC with handwash stickers in English and Spanish.
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 Observed opened and repackaged ready to eat foods (cooked chorizo, chicken wings, potato cakes) stored under one (1) tube of sealed raw ground beef. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) pan of frozen turkey burgers stored over sausage in front RIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomatoes stored over cut and washed carrots and onions in main WIC. CDI - EHS and PIC reorganized cold holding storage to prevent potential contamination. EHS provided PIC with storage order charts for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
22	1.50	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed four (4) TCS food items (house made ranch, bleu cheese, salsa, and back up ranch) in sauce prep unit above 41F. PIC stated that these items had been placed for lunch service and had been out of temperature for less than 4 hours. CDI - PIC rotated items to Prep WIC for corrective cooling. Based on internal air temp thermometer in sauce unit, internal temperature was approximately 48F. A verification of unit functionality will occur no later than 09/16/2023. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inpection; Fewer TCS food items were observed as out of temperature, and effective corrective action was taken to prevent extended period of time out of temperature. 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 .
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one (1) specialty menu item, cooked risotto, stored at ambient temperature at kitchen prep line and maintaining a temperature of 118F, without time label. Per conversation with PIC and kitchen staff, item was prepared at 10:30 a.m and would be disposed of by 2:30 p.m. PIC presented EHS with TPHC sheet, including eggs and specialty menu items listed. CDI - Food employee labeled risotto for 2:30 p.m. disposal time.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed five (5) cans of outdoor wasp and flying insect spray stored at back office area. PIC stated that these pesticides were used only at the exterior of the facility. CDI - PIC voluntarily removed unapproved pesticides from kitchen storage.
33	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 recently prepared cut and diced tomatoes, covered with lids and plastic wraps (approximately eight (8) bins in total) cooling minimally in main WIC. CDI - Items were opened and uncovered to allow for more effective cooling. EHS observed existing and somewhat faded ambient and two step cooling charts in prep area. EHS provided updated charts in good condition to PIC. REPEAT. Note: No escalation in point deduction due to some noted improvements in cooling; soups and stews in ice baths and reach in freezers, cooked chicken wings in WIC were observed as cooling effectively, with proper methods, such as consistent stirring, open containers and placement in properly calibrated equipment. 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 .
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed two (2) bags of raw shrimp thawing at prep sink drain boards. Shrimp was seen at 39F when temped. CDI - PIC rotated thawing shrimp to WIC to finish thawing under refrigeration.
39	1	Contamination prevented during food preparation, storage & display	Yes	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) box of recently delivered, packaged pork chops on ground in WIC. REPEAT. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two (2) dented cans of artichokes at can rack in dry storage. CDI - PIC placed dented cans at office desk to be held for credit. No escalation due to improvements made from previous inspections; Fewer food items on the floor under different conditions (sealed from delivery in WIC)
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	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 multiple shelves in storage and front kitchen line with cardboard sheeting. Remove absorbent cardboard sheets and, if needed, replace with smooth and easily cleanable material such as plastic sheeting.
53	0	Toilet facilities: properly constructed, supplied & cleaned	No	No	No	5-501.17 Provide a covered waste bin in female restrooms. Observed gender neutral restrooms without covered waste receptacle.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.111 Keep storage areas and bins for waste in good repair. Observed one (1) rolling recycling bin at outdoor storage with no lid. Contact waste management company to repair or replace waste storage bin.