Premises Information


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Name

VIVA CHICKEN OF WAVERLY

Address

11641 WAVERLY CENTER DR

STE 200

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/27/2024

Final Score @ Grade

General Comments

Facility has secondary WIC typically used to store raw chicken exclusively that is currently broken and not in use. PIC stated that they have already put in a maintenance order for it and that they expect it to be repaired within the next 24 hours. All chicken has been moved to their produce cooler, which is maintaining all TCS foods within proper cold holding temperatures. EHS did not assess the working WIC as being over capacity with the additional food being stored in it. EHS will follow up to ensure broken WIC is repaired.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	0	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 portioned out raw steaks being stored above RTE cooked eggs and RTE cooked chicken on speed rack in WIC during inspection. CDI - Employee moved steak to bottom of speed rack. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	3	Food-contact surfaces: cleaned & sanitized	No	No	No	4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed mechanical dish machine only able to achieve hot water temperature for sanitation of 146F during inspection. PIC called Hobart during inspection for servicing. Facility has agreed to switch to exclusively single use utensils until unit is repaired. 72 hour VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable dicer being stored as clean while caked with food debris during inspection. PIC moved dicer to three compartment sink to be recleaned during inspection. 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed PIC briefly submerge pitcher in sanitizer after being washed and rinsed. Manufacturer’s label states equipment must be submerged for at least one minute to be considered sanitized. EHS educated PIC on proper sanitizer contact time during inspection. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup in ice machine during inspection. More frequent and thorough cleaning required.
20	0	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomatoes cut at 10:00am during inspection sitting out at ambient temperature at 11:40am with a temperature of 53. Tomatoes were moved to WIC, but were still maintaining temperature of 53F at 12:40. PIC changed cooling method to hasten cooling, but still did not achieve proper cooling rate. CDI - PIC discarded tomatoes. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced cooked eggs maintaining 46F during inspection. PIC stated eggs had been stored in under grill unit overnight. CDI - PIC discarded. Points not escalated due to improvement with cold holding temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut tomatoes cooling under proper cooling rates while stored in deep, plastic containers and stacked on top of each other during inspection. EHS observed no change in temperature after an hour in WIC. PIC moved tomatoes to WIF, but was still not going to achieve proper cooling in time. CDI - PIC discarded tomatoes. Repeat. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
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 tub of sugar not baring a label indicating its contents during inspection. EHS recommended labeling bins of foods that are not readily identifiable.
40	0.50	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 food employees not wearing proper hair restraints while handling customer food. Ensure all food handlers wear proper hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing jewel encrusted rings under gloves while working with customer food during inspection. Ensure only plain wedding rings are worn during food preparation.
48	0.50	Warewashing facilities: installed, maintained & used; test strips	No	No	No	4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed Min/Max thermometer not working during inspection. Repair or replace. 10 day VR required.
56	0	Meets ventilation & lighting requirements; designated areas used	Yes	No	No	6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone being stored on prep table while actively in use to prepare customer food. CDI - Phone was removed.