Premises Information


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Name

JEKYLL & HYDE TAPHOUSE AND GRILL

Address

316 N TRADE ST

City/State/ZIP

MATTHEWS

28105

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

1/30/2023

Final Score @ Grade

97.50

General Comments

Kitchen area was observed utilizing a newly implemented system of working container labels. Items were being identified by a combination of typical time and date labels, station labels, and green tape with written labels using dry erase markers. For the purposes of identifying labels, working containers were legibly labeled. However, some labels, including working label with green tape, as well as some sugar bins at prep tables adjacent to the WIC, had fading or smearing labeling. Efforts should be made to make sure ALL working containers of foods, including spices, oils, and sauces, have consistent and legible labeling. Facility sink and surface test strips were observed with no discernible color chart. When used to test available sanitizer along side EHS test strips, facility test strips were observed as functioning accordingly. Facility is encouraged to print a clear and legible color code chart that matches the brand of sink and surface test strips held within the facility, as well as getting a back up set of test strips with a newer, more discernible test chart.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bottle of nearly empty household pesticide spray stored with chemicals. CDI - PIC voluntarily disposed of unapproved pesticide.
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 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 approximately three (3) covered containers of cooling TCS food items throughout kitchen cold holding areas, including wrapped bagged steak and wrapped steak tips in the beer WIC, and raw chicken tenders in the WIC. Chicken tenders were observed not cooling at effective rate. CDI - Covers were removed from cooling bins to allow food items to cool effectively. Establishment was provided with prepared food one-step cooling chart. REPEAT.
35	0.50	Approved thawing methods used	Yes	Yes	No	3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately six (6) packages of ROP frozen salmon in WIC thawing under refrigeration without being removed from their reduced oxygen environment. Mahi ROP packages within the grill drawer were properly removed from reduced oxygen environment. REPEAT CDI - EHS further coached PIC and kitchen staff about proper thawing of ROP fish; ALL thawing of ROP fish require removal from deoxygenated environment, either when placed in above freezing temp refrigeration or upon completion via running water. The task of opening ROP fish packaging was delegated to food employee.
39	1	Contamination prevented during food preparation, storage & display	No	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes stored on sagging dry storage shelving. Lowest point of shelving left potatoes at an elevation of approximately 4 inches above flooring. REPEAT No escalation in point deduction due to noted improvement in storage of food items since previous inspection.
40	0	Personal cleanliness	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee wearing wrist watch at the grill station.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket below necessary concentration. CDI - Sanitizer in buckets was dumped and replaced with newly prepared, properly concentrated sanitizer.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	No	No	4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed considerably worn cutting board at grill area prep top. CDI - Cutting board was flipped to less worn portion on opposite side. PIC verified that new cutting boards were scheduled to be purchased to replace worn equipment. Relatively less worn cutting board for prep top surfaces was observed in clean dish area.
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 buildup of dust and debris on multiple non food contact surfaces, including top of dish machine, arm of kitchen area order screen, and bottom of reach in freezer. Clean as needed to avoid soils and dust.
54	0	Garbage & refuse properly disposed; facilities maintained	Yes	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open at time of inspection. CDI - Dumpster lid was closed prior to return to interior premises.