Premises Information


	Return to Inspections

Name

RED CLAY CIDERWORKS

Address

245 CLANTON RD

City/State/ZIP

CHARLOTTE

28217

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/28/2023

Final Score @ Grade

98.50

General Comments

Permit amended today Establishment no longer obtaining food from Queen City grounds. All items are from Restaurant Depot or Costco. Continue to cool only 2 hot food items. Establishment approved to prepare small batches of Cider Cheese, Garlic Sauce, Salsa, Pico De Gallo, Vegan Queso in the small 48 oz or less containers so that there is a single batch of those items in the flip top unit for use. Establishment was using a hot plate to prepare eggs on an old menu, but is not approved due to no hood system in the kitchen. If the toaster oven is to be used for eggs in the future, prior approval is required.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. PIC advised that utensils are cleaned only once per day. CDI per discussion with PIC, establishment only open 2 hours at time of inspection and utensils were still in compliance. 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 .
19	0	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed cheese reheating in steam unit, but temperature was not set to at or above 165 F. Product at 124 and had been been in unit for an hour. Product moved to microwave and reheated. Product must be reheated to 165 within 2 hours if it was cooled the day before or to 135 for the initial reheat. CDI, product reheated to 165 F in the microwave.
23	1.50	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. Observed items in flip top unit with no dates. CDI, PIC was able to advise on preparation dates and allowed to relabel, but in the future items requiring date marking will need to be discarded if not labeled with prep or discard date. 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 .
37	0	Food properly labeled: original container	Yes	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices with no label. CDI, items labeled by PIC.
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employee with no hat or hair net.