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Mecklenburg County Health Dept

Public Health Inspections

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Premises Information


	Return to Inspections

Name

CHEDDARS

Address

620 UNIVERSITY CENTER BV

City/State/ZIP

CHARLOTTE

NC

28262

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/3/2017

Final Score @ Grade

92

A

General Comments

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
13	0	Food separated and protected	Yes	No	No	General comment 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat items in the walk in cooler. - CDI - items started to be rearranged during the inspection.
16	3	Proper cooking time and temperatures	Yes	Yes	No	Repeat violation 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken cooking on the grill. The employee stated it was done cooking and ready to serve. The internal temperature was 145F. CDI - explained that chicken is required to reach an internal temperature of at least165F for a final cook temperature; instructed to let the chicken cook longer. The chicken reached 178F. The employees must use thermometers.
20	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items above 45F in the prep unit on the cook line. CDI - items that were in the unit overnight were voluntarily discarded. The other items were placed in an ice bath in the walk in cooler to cool (see temperature chart).
26	1	Toxic substances properly identified, stored, and used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer spray bottle stored on top of the ice bin while the ice bin lid open at the bar. CDI - bottle was removed.
35	2	Food properly labeled: original container	No	Yes	No	Repeat violation 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed 2 containers of water unlabeled on the cook line.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	Yes	No	Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. Improvement noted since last inspection.