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

5/19/2022

Final Score @ Grade

General Comments

Observed facility filling a catering order upon arrival. Facility PIC stated that they are responsible for delivering this order. Per permit conditions, “catering FOOD from the FOOD ESTABLISHMENT is prohibited due to limited space provided for food preparation and storage.” If facility wishes to apply for catering, please call 980-314-1620 to schedule an appointment with the inspector. In order for catering to be approved, facility must have adequate equipment for maintaining temperatures during preparation and transport.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	0	PIC Present, demonstrates knowledge, & performs duties	No	No	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed overall lack of managerial control throughout facility as evidenced by cold holding violations, glove use violations, and knowledge of food safety practices such as date marking.
15	1.50	Food separated & protected	Yes	No	No	3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee pick up a sandwich he dropped on the floor and discard it with gloved hands, then move to preparing food. CDI: Employee directed to doff gloves, wash hands, and don new gloves. Employee did so.
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 reach in portion of main sandwich prep top holding items above 41F. Observed sliding door display cooler with chia puddings holding items above 41F. CDI: TCS items voluntarily discarded. REPEAT VIOLATION
23	1.50	Proper date marking & disposition	Yes	Yes	No	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 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 sliced deli meats such as ham and turkey being date marked for 10 days. CDI: Products were over the 7 day shelf life and were voluntarily discarded. Observed egg salad from 5/12. CDI: Product voluntarily discarded. REPEAT VIOLATION 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 no date marks on several items throughout facility including but not limited to tuna salad, pimento cheese, milk, specialty milks, Brie, turkey, mozzarella, and pesto with garlic and oil. CDI: All items date marked with prep or pull from frozen date.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	No	No	Yes	4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed the only mechanical cooling equipment in facility includes reach in freezers. Freezers do not have space allotted for cooling. Ensure that this equipment is used to cool food rather than reach in refrigeration which is not to cool, but to hold/maintain temperatures. VERIFICATION REQUIRED
37	0	Food properly labeled: original container	No	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 bulk containers of dry powder and granular not labeled.
41	0	Wiping cloths: properly used & stored	Yes	Yes	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket with towel in coffee area below 200ppm quat. CDI: Bucket changed. REPEAT VIOLATION Previous violation was corrected.
43	1	In-use utensils: properly stored	No	Yes	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 handles of scoops down in bulk dry goods. REPEAT VIOLATION
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	Yes	4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed sanitizer test strips for quat were expired and not accurate. VERIFICATION REQUIRED
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 build up in and around equipment throughout facility. Ensure more frequent cleaning. Observed ice build up on Freezer #12 bottom. REPEAT VIOLATION
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed no door on trash dumpster.Observed door open on cardboard dumpster.Ensure doors remain in place and closed when dumpster is not actively being used.