Premises Information


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Name

EMBASSY SUITES BRICKSTONES GRILL

Address

1917 AYRSLEY TOWN BV

City/State/ZIP

CHARLOTTE

28273

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/26/2024

Final Score @ Grade

General Comments

Observed items being held on TPHC with no time stamps. PIC initially stated that items were not held on time, but EHS later observed TPHC procedures at end of inspection. No points deducted for TPHC today due to all hot items being above 135F. However, cut melon that was supposed to be held on time was above 41F. However, EHS will mark items under cold holding violation for today. EHS observed many items in WIC right at 41F, especially in back of unit. PIC stated service order has been placed for unit due to unit reading at 40F this morning. EHS observed cold drawer at cheese station at 47F initially, however, after thermometer was left in unit for a prolonged amount of time, ambient air showed at 40F. EHS recommended facility have unit serviced because temperatures started rising rapidly as soon as drawer was opened.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handwashing sink to fill up a container. -CDI- EHS educated food employee on proper use of handwashing sink. -1- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed handwashing sink in dishpit blocked. -CDI- PIC relocated items.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cheese station above 41F. Observed ambient air of unit at 47F. Observed white bean soup in sauce cooler above 41F. Observed cut melon on line above 41F. Refer to temperature chart. Observed ambient air of cheese station unit at 40F once thermometer was left in unit for a prolonged amount of time. -CDI- PIC voluntarily discarded all items above 41F. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
23	0	Proper date marking & disposition	Yes	No	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-/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 white bean soup in sauce cooler with no date. Observed cut tomatoes, roasted red peppers and cooked mushrooms at pizza station with no date. Observed guacamole with tomatoes in cold drawer with no date. -CDI- PIC voluntarily discarded items. -0- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed bottle of cleaner labeled water only, when contents of bottle were not water. -CDI- PIC voluntarily discarded. -0-
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 cut melon cooling in WIC in plastic container covered with plastic wrap with no change in temperature after 55 min. -CDI- EHS educated PIC on proper cooling methods and PIC removed wrapping and placed items on sheet tray to facilitate rapid cooling. -0- 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 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon not removed from ROP environment. -CDI- EHS educated PIC on removing item from ROP environment. -0-
39	0	Contamination prevented during food preparation, storage & display	Yes	No	No	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 2 dented cans stored with cans for use. -CDI- PIC removed items. -0-
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 4-5 cutting boards with deep cuts/grooves. REPEAT -0.5-