Premises Information


	Return to Inspections

Name

DISH

Address

1220 THOMAS AV

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

2/28/2022

Final Score @ Grade

85.50

General Comments

Upon arrival to conduct inspection, EHS noted grade card had been relocated from original position at front counter to back wall area which was partially blocked from view upon entry. EHS discussed with PIC during course of inspection that grade card cannot be relocated without approval. EHS also noted that if there is another location that meets the rules that the operation would prefer, we can discuss together. PIC noted that the frame had fallen but he has tools on site to replace wall mount and place grade card back to original location. EHS observed grade card posted in original location at end of inspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	Yes	No	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed two persons in charge present in unit during inspection not ensuring rules for food safety set forth in food code are being met. During inspection, risk factors which are the responsibility of the PIC were observed out of compliance including cooling temperatures, cold holding, and hand washing and glove use practices. Both persons in charge present at beginning of inspection are certified food protection managers, however, do not appear to be applying food safety concepts from the CPFM training. CDI by education of PIC. EHS discussed with PIC the duties set forth in the food code.
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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.
8	2	Hands clean & properly washed	Yes	No	No	2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee enter the kitchen and then don food handler gloves to begin working with food without washing hands. CDI - EHS directed employee to wash hands. Hands washed. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee wash hands in food prep sink beside back door instead of using hand sink nearby. CDI - EHS directed employee to wash hands only in hand sinks. Hands re-washed in hand sink.
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce stored directly above cooked and ready to eat foods in WIC. Observed bulk unwashed citrus stored directly above cooked sausage and whipped topping in 2 door upright cooler. CDI - both coolers reorganized to place unwashed produce below ready to eat foods. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee washing soiled gloves in lieu of discarding soiled gloves. CDI- EHS directed employee to discard gloves and to wash hands. REPEAT
16	0	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener with dried buildup on blade and mechanism. CDI - can opener taken to dish sink for cleaning. REPEAT- no point escalation as all other food contact surfaces observed to be stored clean.
20	1.50	Proper cooling time & temperatures	Yes	Yes	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed pan of sweet potatoes placed out for cooling at 11:30 am cooling at 105f at 12:45 pm still at 91f at 2:00 pm cooling at a rate of 11.2 degrees per hour. Observed pans of vegetarian loaf cooling at 135f at 12:45 still at 105f at 2:00pm cooling at a rate of 24 degrees per hour. Observed mashed potatoes cooling in WIC at 91f at 1:15pm still at 87f at 2:00 cooling at a rate of 5.3 degrees per hour. Observed cooked Lima beans at 135f at 1:15 pm still at 119f at 2:00 pm cooling at a rate of 21.3 degrees per hour. None of these TCS foods would have met cooling parameters without EHS intervention. CDI - sweet potatoes discarded as they did not reach 70f within 2 hours of cooling, mashed potatoes and Lima beans spread into shallow pans for quick cooling, and vegetarian loaf placed into freezer to quickly cool. REPEAT
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 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 sweet potatoes holding in well at line at 125f and cauliflower mash holding under lamp above line at 98f. CDI- sweet potatoes reheated as they had been holding less than 2 hours. Cauliflower mash discarded. REPEAT
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 pan of deviled eggs laying across flip top cold wells holding eggs at 44f. Observed buttermilk wash used for breading chicken holding on countertop with no ice or other cold holding method at 77f. Observed tomato jam not prepared today at 55f in reach in. PIC noted the item had been out of cooler. Do not allow TCS foods to sit out of temperature control. CDI - buttermilk replaced and ice bath put in use. Deviled eggs relocated to reach in cooler to chill back to 41f. Tomato jam relocated to freezer to quickly cool back to 41f. REPEAT Significant improvement in overall cold holding temperatures noted during inspection. All cold holding equipment operating properly. Cold holding issues observed today related to employee food handling practices. No escalation to risk control plan during today’s inspection, however, points remain the same.
28	2	Toxic substances properly identified stored & used	Yes	Yes	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical PIC identified as degreaser with no labeling present. CDI - label applied. REPEAT
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 various foods cooling at improper rates during inspection (see #20) including pans of cooked sweet potatoes and cooked vegetarian loaf cooling at room temperature. Pans of thick mashed potatoes cooling in deep pans in WIC. Deep plastic container of cooked Lima beans cooling in WIC. CDI - sweet potatoes discarded, vegetarian loaf relocated to freezer, mashed potatoes divided up a and spread into shallow metal pans, Lima beans placed into shallow layer in larger tub for cooling. REPEAT - When cooling foods, use active methods to quickly cool the food once it enters the danger zone at 135f. Cool food in shallow pans that allow air flow for quicker cooling.
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 container of boiled eggs and box of raw chicken stored directly on floor in outdoor WIC. Store food at least 6 inches off of the floor. REPEAT
43	0.50	In-use utensils: properly stored	No	Yes	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 various portion cups and bowls used as scoops stored laying inside of food. REPEAT 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use ice cream scoop stored in visibly soiled standing water at room temperature.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed keg cooler not properly draining with large amount of visibly unclean pooled water dripping from door seals onto floor and running across the bar floor puddling under equipment. Repair.
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 various non food surfaces with buildup including some cooler gaskets, inside of some cold holding equipment, shields on food prep sinks near hand sink in prep area, and more. Clean.
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. Observed drip from overhead water supply line. Visibly corroded area present and drip falling onto prep sink drain board surface. Repair.
55	0	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 buildup on flooring under/behind equipment especially in the bar area needs cleaning.