Premises Information


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Name

PROJECT 658

Address

3646 CENTRAL AV

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

10/16/2025

Final Score @ Grade

General Comments

Observed Fly Kid Fly Catering operating in facility at the same time Project 658 was conducting prep during inspection. Food items stored commingled in RIC’s and RIF without labeling to indicate which food belongs to which entity. Items in WIC clearly labeled. EHS directed PIC to rearrange and label RIC’s and RIF to ensure Fly Kid Fly Catering has designated, labeled space in each. EHS also discussed need for separating prep stations by space. Kitchen is equipped for both vendors to function at the same time but separated by space. Prep tables in the back along for cook line are approved as one prep area and the two prep tables in the middle of the kitchen are approved as a second prep area. EHS explained that Fly Kid Fly can utilize one prep space while Project 658 utilizes the other. PIC understood and agreed.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
18	3	Proper cooking time & temperatures	Yes	Yes	No	3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. - P - REPEAT - Observed final cook temps of 130F, 135F, and 140F recorded for different batches of beef (steak) on non-continuous cooking logs. Per approved procedures and the NC Food Code, non-continuously cooked proteins cannot be served undercooked/raw after being non-continuously cooked. - CDI - Education provided. PIC agreed to discontinue practice of not cooking beef to final cook temp of 155F if non-continuously cooked. *NOTE: Observed salmon on logs but salmon was not listed on approved procedures. PIC added salmon to approved procedures while EHS present. Salmon observed cooked to a final cook temps of above 145F on logs. No batches of non-continuously cooked proteins in facility at time of inspection.
37	0	Food properly labeled: original container	Yes	No	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 two unlabeled squeeze bottles of different types of oils. - CDI - PIC labeled squeeze bottles.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed aluminum foil lining shelving underneath prep tables. Remove and replace with a liner made of a cleanable material, such as plastic.