Premises Information


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Name

KID CASHEW FARMER BUTCHER

Address

1608 EAST BV

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/19/2023

Final Score @ Grade

General Comments

Conversation with PIC detailed a cooking process for shaved, marinated lamb stored in WIC. Based on conversation, lamb is cooked for approximately 20 minutes, shaved and placed in marination bins. At time of inspection, meat was being stored with raw animal foods. EHS did not observe this process at time of inspection. If lamb meat is reaching 145F during this process, meat is to be considered cooked and RTE, and is subject to RTE storage ordering and date marking. If not, this process may constitute non continuous cooking (par cooking) and establishment may require a variance or specialized approval to utilize this process.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple employees wash hands and turn off faucets barehanded. CDI - EHS coached employees and had heads chef translate to improve clarity.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.11 Provide soap for handwashing at each handsink. -Pf Observed back door handsink with no hand soap due to manual pump cover being damaged and removed. CDI - Employees provided soap from storage that could be manually pressed and removed from dispenser.
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 four bins of cooked and marinated shaved lamb portions stored beneath raw seafood and burger patties. CDI - PIC and EHS reorganized WIC shelving to prevent potential contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed tomatoes and avocado over three (3) RTE servings of produce (cut onions, feta cheese, salad bin) in WIC. CDI - Items were rotated to effective storage during corrective ice bath preparation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of uncovered steak portion stacked contacting the non food contact surface of another bin. CDI - Bins were separated to prevent contamination. Note: EHS observed WIC storage order guide. EHS will provide WIC storage order guide, and will return at a later date with charts and guides in multiple languages. 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	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed the walk-in holding TCS foods such as raw meats, chicken, prepared sauces, cooked vegetables, etc between 45 - 50F. PIC elaborated that temperature charts showed WIC as properly cold holding at approximately 11:30 a.m., and that WIC temperature most likely rose due to being opened for an extended period of time. Observed the single door RIC briefly holding food at 45-50F. This refrigerator recovered on its own once the door was kept closed more. Observed the prep unit 1 underside failing to cold hold TCS foods. Observed two door RIC at approximately 53F ambient. Observed cooler draw at ambient temperature of 55F. CDI - WIC temperature was eventually observed consistently at 40-41F. Items in WIC and 2 door RIC were placed on ice baths to rapidly cool them back to 41F. Out of temperature, open TCS food items in other units were voluntarily disposed by PIC. A verification will occur no later than 07/22/2023.
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 one (1) can of commercial pesticide at bathroom shelving. CDI - PIC voluntarily disposed of unapproved pesticide.
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 one (1) container of olive oil unlabeled. CDI - EHS and kitchen staff discussed effective labeling strategies. Bottle was effectively station labeled.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) flies over course of inspection.
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 three (3) food employees engaged in food preparation or warewashing without effective hair restraints.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed (1) wet wiping cloths stored on prep table. CDI - Wiping cloth was rotated to readily available, concentrated sanitizer bucket.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed one (1) scoop with handle touching food stored in salt. CDI - handle was removed and placed in warewashing for corrective washing.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed properly rolled silverware, but uninverted cups at table settings. Invert or remove cups from service at time of customer seating.
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 approximately three (3) shelves of 2 door RIC with heavy rust and corrosion. Resurface/replace heavily corroded storage areas. REPEAT Note: Conversation with PIC detailed that the cooler in question is a newer replacement cooler with separate shelving from previously notated units. Due to this, EHS, will not escalate point loss at this time.