Premises Information


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Name

SUNFLOUR BAKING COMPANY

Address

220 EAST BV

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/4/2022

Final Score @ Grade

General Comments

Note: Establishment is currently offering catering services. PIC confirmed fruit trays, boxed sandwich meals, pastries, and more are all catered from the establishment. As was noted on previous inspection dated 5/19/2022, catering is prohibited according to permit conditions which state: “catering from the FOOD ESTABLISHMENT is prohibited due to limited space provided for food preparation and storage”. Catering must be discontinued from this location at this time. In order for catering to be considered for approval in the establishment, facility must have adequate equipment and space and must seek approval from the department. To seek approval, call 980-314-1620. Continued non-compliance with permit conditions may result in permit action.

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 employee enter kitchen from outside, handle broom, and then begin to handle clean utensils without washing hands. CDI - PIC directed employee to wash hands. Hands washed.
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. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cutting boards laying across hand sink basin at front coffee area blocking access for sink use. CDI - boards relocated. Observed steaming pitchers inverted onto drying mats directly adjacent to same hand sink. There is no dump sink at the front coffee bar area. Steaming pitchers or other utensils cannot be dumped, rinsed, or otherwise cleaned in the hand sink and cannot be stored adjacent to the hand sink in the splash zone. CDI - pitchers removed for re-cleaning in back sink.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed cantaloupe and berries stored directly above ready to eat food in upright cooler. CDI - unclean produce relocated to bottom.
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed slicer with dried food residue on blade and guard. EHS verified slicer not used today. CDI - slicer cleaned.
22	3	Proper cold holding temperatures	Yes	Yes	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 all TCS foods in flip top portion and in reach in portion of cooler #10 (sandwich prep unit) holding above 41f. Observed open soy milk stored in front line coffee bar reach in unit overnight holding at 43f. Observed various TCS foods holding in double door upright cooler #8 holding above 41f. CDI - all TCS foods held in cold holding units above 41f overnight discarded. Foods prepared today and placed into the coolers relocated to alternate cold holding units. REPEAT - Cold holding violations have been noted on the past 3 inspection reports. Continued non-compliance with cold holding standards may result in permit action or in the implementation of a risk control plan. Full 3 point deduction
23	1.50	Proper date marking & disposition	Yes	Yes	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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed various prepared TCS foods held longer than 24 hours with no date marking in flip top coolers including sliced deli meats, pimento cheese, tuna salad, and more. CDI - discarded. Observed pans of prepared items including egg salad and chicken salad made today with 8 day date marks present 10/4 - 10/11. CDI - date marks corrected to 10 days. REPEAT
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 multiple spray bottles of pink chemcial PIC identified as disinfectant cleaner hanging in kitchen. CDI - PIC applied labeling
33	0.50	Proper cooling methods used; adequate equipment for temperature control	No	Yes	Yes	4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed main sandwich cooler, upright cooler, and front line reach in cooler all holding TCS foods at elevated temperatures. The sandwich cooler and front line cooler have been noted previously for holding TCS foods at elevated temperatures. Establishment does not have a WIC - these cold holding units are integral to the operational capacity of the establishment and must be made to consistently hold TCS foods at 41f or lower. Verification required within 10 days. EHS noted today that establishment is cooling hot TCS foods in the upright reach in cooler #4. Per permit conditions, establishment is to cool TCS foods in designated area of upright freezers next to office and not in the cooler. Establishment has limited refrigerated capacity for storage and no additional equipment designated for cooling. Follow permit conditions and cool TCS foods in the designated freezer space.
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed containers of house made pesto and tomato pesto thawing at room temperature in kitchen. CDI - relocated to cooler to continue thawing. Do not allow TCS foods to sit at room temperature while thawing. Use approved thawing methods.
37	1	Food properly labeled: original container	No	Yes	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 various containers of food in kitchen with no identification including house truffle aioli, Dijon, oils, and more. Label all foods that are not immediately identifiable. REPEAT
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal and plastic pans stored stacked together wet on clean storage racks. Air dry pans before stacking together.
49	1	Non-food contact surfaces clean	No	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup in and around equipment throughout facility including oven, inside rails of coolers, compressor/fan areas of equipment, and more needs cleaning. REPEAT