Premises Information


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Name

DAVIDSON SODA SHOP

Address

104 S MAIN ST

City/State/ZIP

DAVIDSON

28036

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/21/2022

Final Score @ Grade

95.50

General Comments

Note: Upon arrival to facility, PIC stated that repair man was currently in facility repairing sandwich make unit. PIC stated that she had noticed unit unable to maintain temperature consistently in the last few days, called for repair. EHS observed that all food had been emptied out of unit, EHS observed repair man fixing unit, replacing coil within unit. PIC stated facility will remain voluntarily closed until unit is fixed, EHS observed facility keeping doors locked and turning customers away, stating that they will not open until unit is properly fixed. EHS spoke with repair man, repair man stated that he was confident that the unit would be up and running today, just unsure of time frame. EHS will make return visit next week to check on status of make unit to ensure unit is properly repaired.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	0	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed posted employee health policy that did not include salmonella non-typhi. Facility has MCHD employee health policy with graphics, but has old version of signed policy. CDI- EHS educated PIC on updated employee health policy, provided updated employee health policy for employees to review, via email.
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. EHS explained that a written procedure is needed according to newly adopted food code. EHS observed MCHD vomit cleanup poster posted on wall. CDI- EHS emailed information including an example plan.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a pitcher and metal spatula stored in the basin of the handsink behind the bar area during inspection. CDI- objects moved, EHS discussed maintaining handsink access.
23	3	Proper date marking & disposition	No	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 on date marking please visit: http://meck.co/FoodSafety. Observed containers of egg salad, chicken salad, potato salad, hot dogs and feta cheese not marked. CDI- PIC identified products dates from larger stock in the reach in cooler. PIC properly labeled products during inspection. EHS discussed date marking requirements, explained that dates must follow products into cold holding drawers and sandwich make unit. REPEAT. 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 on date marking please visit: http://meck.co/FoodSafety. Observed hot dogs from 1/14, had exceeded 7 day date mark limit. Observed large stock of chicken salad and potato salad marked 1/15- 1/22. EHS explained that first day of prep/opening product counts towards 7 day limit, products should of been dated 1/15 to 1/21. CDI- hot dogs voluntarily discarded, date labels changed to reflect 7 days, including the day of prep. PIC stated she will continue to discuss date marking with employees. 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 a squeeze bottle filled with purple liquid that had not been labeled. CDI- PIC labeled as degreaser.
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 several shakers and squeeze bottles with no label on cook line. REPEAT.
43	0	In-use utensils: properly stored	No	No	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 a small styrofoam bowl being used as a scoop, stored inside container of sugar. Storage of this bowl has potential to contaminate, no handle on bowl to keep handle out of food.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to-go boxes stored on the floor next to kitchen entry door. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cardboard containers used for French fries stored upright on shelving, no protective packaging.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	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 flooring underneath 3 compartment sink and underneath cook line equipment with food debris buildup, in need of cleaning. REPEAT. Note: points de-escalated due to improvement from previous inspection.