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Mecklenburg County Health Dept
Public Health Inspections
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Premises Information

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NamePIEDMONT SOCIAL HOUSE
Address2135 AYRSLEY TOWN BV
SUITE C
City/State/ZIP
CHARLOTTE NC 28273
Premise Type1 - Restaurant
CountyMecklenburg
Inspection Date 8/16/2017
Final Score @ Grade
97 A
General Comments

Violations

 
CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description CDIRVRComments
21 0 Proper date marking and disposition Yes No No 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P Container of blanched green beans had a date of 8/7 and exceeded 7 day hold window. CDI- Product discarded.
26 1 Toxic substances properly identified, stored, and used Yes No No 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One bottle of chemical not labeled at bar. CDI- Bottle discarded.
31 0.50 Proper cooling methods used; adequate equipment for temperature control No No No 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cut tomatos and pimento cheese was cooling in reach in cooler. CDI- Product brought to WIC to cool
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 minor wet stacking of plates.
45 0 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No 4-501.11 Maintain equipment in good repair. Damaged gasket in reach in unit
52 0.50 Garbage and refuse properly disposed; facilities maintained No No No 5-501.16 Provide waste bins in required areas including at handwash sinks. No trash can at handsink at bar.
54 0.50 Meets ventilation and lighting requirements; designated areas used No No No 6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Some personal drinks not segregated.