Premises Information


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Name

WRAPWAY/CAFE 49 ICE CREAM

Address

10221 UNIVERSITY CITY BV

City/State/ZIP

CHARLOTTE

28213

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/31/2022

Final Score @ Grade

General Comments

NOTE: Facility had bought several pieces new equipment for the processing of more food and new items. Facility wants to cook Peruvian rotisserie chicken with rice, lettuce and sauces. Facility also wants to have a salad bar in the dining area but not for customer self serve. New cooling units were purchased as well as 2 new pizza ovens. Facility wants to add frozen fruit and possible kale/ spinach (all frozen) to make protein shakes. Facility already makes milkshakes at their ice cream station. PIC has not planned to add all of the new additions all at once. The only piece process that the PIC wants to start as of now is the rotisserie chicken, however the equipment has been purchased for the other processes. Electrical permits have been pulled for the big equipment. Facility has not started using any of the equipment yet. Facility also has a pizza area that the PIC stated is fairly new. PIC stated they were approved to do so however, EHS did not find permit amendment. EHS also did not see pizza items listed in the permitting packet. Station will be verified with plan review just to make sure. EHS advised PIC to contact plan review to approve all new equipment and processes. EHS will contact C. Mackenzie about plans. EHS discussed process for adding new equipment, contacting plan review and what PIC needs to do for approval from the health department env. health section. PIC will call front desk for the process.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 yogurt sauces, quinoa and hummus on the front line holding above 41F. Items were not placed on time. Items had been in the unit since yesterday. CDI- Items were discarded. Observed meatballs in the prep top holding above 41F. Items had been in the unit since last night. CDI- Discarded. EHS will require facility to complete a risk control plan for the items on the front line.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed yogurt sauces over stacked on the front line. CDI- Items portioned.
49	0	Non-food contact surfaces clean	No	No	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 shelf under prep table buckling.
55	0.50	Physical facilities installed, maintained & clean	No	No	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of walk in cooler in need of cleaning.