Premises Information


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Name

GIDDY GOAT COFFEE ROASTERS

Address

1217 THE PLAZA

City/State/ZIP

CHARLOTTE

28205

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/28/2022

Final Score @ Grade

92.50

General Comments

During inspection, bar was observed to have been used for special event over the weekend. Bar use previously was for bottled beer and poured wine service only, however, mixed beverage permit now in place. PIC noted that they area currently in process with General Contractor to have a sink added in addition to adding storage and relocating equipment. EHS reminded PIC that adding/modifying or changing equipment would require approval of the department. Establishment is now hosting special events in upstairs space. PIC confirmed that special events may utilize different menu items than regular menu. EHS observed raw lamb shanks in establishment which are not part of regular service but were served over previous weekend. Provide updated information regarding special events and menu items to the department.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	Yes	No	No	2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment for most of inspection. PIC Ethan is not a certified manager. 1.0 point deduction
8	2	Hands clean & properly washed	Yes	Yes	No	2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands using improper procedure before returning to food handling - scrubbing hands for less than 5 seconds before rinsing an drying. CDI - EHS directed employee to wash hands using proper procedure before handling food. REPEAT 2.0 point deduction
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed large white food tub in basin of hand sink near dish area and strainer in basin of hand sink at bar. Observed no paper towels available at hand sink at dish area. Observed no soap available for use in ladies upstairs restroom. CDI - tub and strainer removed, towels replaced, and soap replaced. Ensure all hand sinks area set up with soap/towels, are not used for other purposes, and are not blocked for use. 1.0 point deduction
23	3	Proper date marking & disposition	Yes	Yes	No	3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed house made TCS harissa and tomatillo sauces in portion cups in downstairs cooler with no date marking present. Observed pan of corn empanadas with date mark 3/19. CDI - empanadas date mark corrected as employee who made them was present during inspection. Date marks applied to sauces as the source batch containers available. REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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. Observed various TCS foods with greater than 7 day date marks present including house made TCS harissa and tomatillo sauce in outside WIC with date marks 3/23 - 4/7, power salad in upstairs cooler with 9 day date mark, CDI - date marks corrected to 7 days. REPEAT - full 3 point deduction
24	0	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed TPCH procedure in use for cream at customer self service coffee area but no written procedures available for the process. CDI - written procedures provided and completed during inspection.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical PIC noted was left from cleaning crew hanging near 3 part sink with no labeling or identification present. CDI - product discarded.
39	0	Contamination prevented during food preparation, storage & display	Yes	No	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food and beverage items stored directly on floor throughout including cans of beans upstairs, numerous sealed and opened/partially used bottles of wine, liquor, mixers, and sodas in upstairs bar area and multiple containers of sealed shelf stable almond milk in downstairs barista area. Store all food and beverages at least 6 inches off of floor.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed stacks of clean utensils stored on dirty drain board of 3 compartment sink immediately adjacent to splash zone of in use hand sink. Store clean utensils in a clean and protected area.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service cups and lids stored on floor in downstairs barista area. Observed pizza boxes stored on floor and mixed with items on floor of downstairs electrical room. Electrical room is not appropriate space for storage of food or food contact items. Store all food contact items at least 6 inches off of floor.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Ninja brand air fryer/oven in upstairs kitchen area. PIC noted may be used to cook empanadas if regular oven is full and not available. This oven is a household item and is not approved for use in commercial kitchen. Remove.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	Yes	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food items and drink bottles mixed with restaurant food. REPEAT - 0.5 point deduction Observed items used for fermentation processes which us not an approved process at this time in the establishment. PIC noted the fermentation kit is for personal use. Fermentation is a specialized process which requires a variance. Remove the fermentation kit and/or any other personal items that are used for unapproved purposes.