Premises Information


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Name

FLOWER CHILD

Address

1537 CAMDEN RD

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/8/2025

Final Score @ Grade

93.50

General Comments

- Facility was found to now be donating their food at the end of the day. Items observed on a rack in the WIC and properly labeled at the time of the inspection. Items observed included sliced steak, mashed potatoes, and sushi rice. EHS informed the facility that they cannot donate sushi rice as it is an item that they time stamped for discard at the end of the 4 hour TPHC and held outside of any temperature control. All sushi rice for donation was voluntarily discarded. Steak is held on a 2 hour quality time stamp and EHS informed the PIC that they must take the temperatures of the steaks at the end of their 2 hour quality hold and ensure it was maintained above 135F before deciding if it can be donated or not. - Facility is to develop a list of the items they would like to donate and provide it to the EHS as the facility holds a majority of the items on the service line on 4 hours TPHC for quality purposes but they are held within proper temperature ranges as well (mashed potatoes in the service line steamtable were observed at 179F). EHS confirmed that all items are discarded at the end of the 4 hours if they are not to be donated. All items that are to be donated must be maintained either below 41F or above 135F at all times while on the service line.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
21	1.50	Proper hot holding temperatures	Yes	Yes	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed steaks beneath the heat lamp at the back prep area to be at temperatures of 108-121F. PIC stated they were made approx 20-30 mins prior. REPEAT. CDI - Cookline employee placed steaks back on the grill to be rapidly reaheated to 165F+. - Observed insert containers of mashed potatoes in the altosham across from the back line grill to be at temperatures of 110-117F. Altosham was observed off at the time of the inspection and PIC stated they have had issues with the electrical outlets in the store recently. Facility time stamps potatoes with 4 hour time stamps for quality purposes to be discarded but was intended to be hot held in the working altosham. CDI - PIC to discard all potatoes at the end of their 4 hour time stamps. 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 .
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert containers of raw steaks in the refrigerated drawers beneath the grill line to be at a temperature of 49-52F. PIC stated they had prepared the steaks earlier and placed it directly into the refrigerated drawers beneath. CDI - Steaks moved to the blast chiller to rapidly cool down. - Observed insert containers of sliced tomatoes, hard boiled eggs, black bean falafel, sliced turkey and BBQ chicken in the service line refrigerated drawers across from the stove top at temperatures of 45-66F. BBQ chicken and sliced turkey were the only items not prepared earlier on 8/8 and were in the unit overnight as per PIC. All other items were prepared earlier that morning. CDI - BBQ chicken and sliced turkey were voluntarily discarded. All other items moved to the blast chiller to rapidly cool down. 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 .
24	3	Time as a Public Health Control; procedures & records	Yes	Yes	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed cooked vegetables held using TPHC on the speed rack adjacent the soup kettles, the sweet potatoes at the cookline, and the cooked rice vegetables beneath the wok line refrigerated drawers all not labeled with the TPHC stamps. REPEAT. CDI - PIC printed out appropriate time stamps for all items. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P - Observed an insert container of sushi rice in the WIC with a TPHC stamp for discard on 8/7 at 4:59pm. PIC stated they hold sushi rice after their time stamps to donate to a separate organization. CDI - PIC discarded the insert container of sushi rice and the trays of sushi rice in the WIC that were labeled for donation. All items that are held out of temperature on TPHC must be discarded at the end of the 4 hours.
41	0	Wiping cloths: properly used & stored	No	No	No	3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed wiping cloth buckets stored on the floor throughout the cookline and service line areas.
54	0.50	Garbage & refuse properly disposed; facilities maintained	No	Yes	No	5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed one dumpster to not be provided with a drain plug. REPEAT. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the sliding doors to both dumpsters to be open at the time of the inspection.