Premises Information


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Name

STIR

Address

1422 S TRYON ST

SUITE 130

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/3/2024

Final Score @ Grade

90.50

General Comments

Facility added creme fraiche to their specials menu. Facility is not approved to ferment. Specialized processes require prior approval from the regulatory authority. If facility would like to apply to be approved for a specialized process or has questions regarding specialized processes please email HACCP@mecknc.gov Facility also has hollandaise sauce that is left out during brunch service. PIC was e-mailed a TPHC form to fill out and use for Holandiase sauce for lunch. Also, scampi butter was being held out of temperature control at the grill during inspection. The scampi butter contains cooked garlic so it is a TCS food. PIC agreed to keep scampi butter in refrigeration going forward. Facility has agreed to follow risk control plan for shellstock tags. EHS will visit establishment at least once per week to ensure establishment is keeping tags with all oysters and that staff are writing the dates on the shellstock tags once they are used or discarded.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Signs for oyster bar were being stored in hand washing sink at oyster bar. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed items. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at 1 hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels for employee hand washing. CDI - PIC refilled dispenser. 0 pts.
14	2	Required records available: shellstock tags, parasite destruction	Yes	Yes	No	3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Several containers of oysters in walk-in cooler, in coolers on line and in cooler at oyster bar were missing shellstock tags. Also, several tags from the last 90 days were missing dates on them. Ensure shellstock tags are with oysters until they are used or discarded. Ensure staff are writing date shellstock were used or discarded on the tag and keep for at least 90 days. CDI - PIC discarded oysters that were missing tags. Risk control plan implemented for shellstock tags. EHS will visit establishment at least once per week until establishment demonstrates that they are keeping tags with oysters and writing dates on tags once they are used or discarded. If risk control plan is not followed, permit action will be taken. REPEAT
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 Pre-cooked crab claws in a bag were stored on shelf below raw shrimp and in same container as raw fish. Separate raw animal foods from ready-to-eat foods. CDI - PIC moved crab claws as no direct cross contamination was observed. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large amount of pans and some other utensils that were stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans and utensils with food debris were moved to dish machine to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .
19	1.50	Proper reheating procedures for hot holding	Yes	No	No	3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Faro and vegetable mix was reheating in hot holding unit at 55-110F. Employee stated it had been reheating for an hour. Use stove top or other equipment that is designed for rapid reheating. CDI - Employee put faro and vegetable mix on stove top and reheated it to above 165F.
20	3	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. 2 pans of grits in walk-in cooler that were prepared yesterday still measured 47F. TCS foods must cool within the proper cooling parameters. CDI - PIC discarded grits. REPEAT 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
33	1	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 2 pans of grits from yesterday were cooling in deep pans and did not reach 41F within 6 hours. Use shallow pans, ice baths, or other methods that cool TCS foods within the proper time. CDI - PIC discarded grits. REPEAT 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 .
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. 1 dead roach observed near dish machine. Continue using pest control to control pests in establishment. PIC has pest control services coming every week. 0 pts.
40	0.50	Personal cleanliness	No	Yes	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee was wearing bracelets on wrists while preparing food. Food employees must not wear jewelry on their hands or wrists. REPEAT
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of pans stored as clean were stacked while they were still wet. Allow utensils to adequately air dry before stacking. 0 pts.