Premises Information


	Return to Inspections

Name

MOCCO BISTRO

Address

4004 SOUTH BV

SUITE E

City/State/ZIP

CHARLOTTE

28209

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/26/2024

Final Score @ Grade

General Comments

EHS observed raw eggs sitting on counter. When EHS asked PIC the purpose of the eggs, she stated that eggs were coming to room temperature to be used in a baking recipe. EHS asked PIC what she does if additional eggs are leftover and she stated that she places them back in WIC. EHS educated PIC on only taking out the quantity of eggs needed for recipes and to ensure that if eggs are left out for more than 4 hours and unused, that they are discarded.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	Yes	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. REPEAT -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
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 raw sausage stored over mozzarella cheese in RIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
23	3	Proper date marking & disposition	Yes	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-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- Observed 2 containers of shredded mozzarella cheese, grape leaves, deli turkey meat and mushrooms with no date. Observed rice date marked 11/18 (discard 11/24). Per PIC, items with a no date mark were prepared two days prior. -CDI- PIC properly date marked items and discarded items past date. REPEAT -3- 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
33	0	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- Observed cheeses and cut romaine lettuce prepared today cooling in prep unit. -CDI- EHS educated PIC on proper cooling methods and PIC placed items in RIF to facilitate rapid cooling. -0- 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	2	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 squeeze bottles and spice containers with no labels. REPEAT -2-
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 Provide required lighting intensity. Observed no lighting inside of RIC and > 10 foot candles of lighting in dry food storage area. Replace. -0-