Premises Information


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Name

BRADSHAW SOCIAL HOUSE

Address

8440 REA RD

STE 120

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/8/2024

Final Score @ Grade

General Comments

Facility has changed out the previous tank water heater to a Navien Tankless NPE-240A2 water heater. This water heater at a 67F rise does 5.6 GPM. Per water heater calculator, the requirement is 12.73 GPM (see attached photos). Water heater was stress tested today and water pressure lowered but was still strong enough and water was still hot enough to wash hands and wash dishes while dish machine was running. If there are any issues with water pressure or temperature in the future, additional water heaters will need to be installed. Permit amendment added to reflect this change: “Water heater (Navien NPE-240A2) currently installed is undersized. The water heater must be approved by the REGULATORY AUTHORITY based on the type and number of hot water using fixtures in the FOOD ESTABLISHMENT. In the event the water heater is determined to be inadequate or incapable of maintaining the approved water temperature or pressure at all times, an additional or replacement water heater shall be required.”

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	No	Yes	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
8	4	Hands clean & properly washed	Yes	Yes	No	2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food handle handle cell phone then proceed to handle clean equipment and food preparation. CDI: Employee washed hands. REPEAT VIOLATION 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee handle raw burger, change gloves, and then handle ready to eat food and clean utensils. CDI: Employee doffed gloves, washed hands, and donned new gloves.
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed sliced pastrami, ham, turkey, and corned beef still cooling from prep this morning at 9 am. CDI: Product voluntarily discarded. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed left side of prep top cooler holding some items above 41F. Observed 2 items in reach in part of prep cooler holding above 41F. CDI: Items were voluntarily discarded. PIC noticed that the cooler fan was blocked on one side and the temperature gauge had been bumped higher by the over filling. CDI: Some items removed and temperature knob turned down to the level it normally is left on. Cooler came down to proper temperature. Observed blanched fries left out at room temperature on the counter. CDI: Product was rapidly cooled in the walk in cooler due to being out just during the inspection. EHS provided PIC with a TPHC form and PIC filled it out to use when it is busy and they keep the fries out of the walk in to prevent from having to go in and out of the walk in constantly. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed the reminder statement is cut off on the bottom of the menu. VERIFICATION REQUIRED 3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed no consumer advisory for burger protein add on. VERIFICATION REQUIRED EHS noted that the same symbol for the undercooked proteins is used to also show a protein substitution for chicken on the cheesesteak and for a note about wing sauces. Remove or change the symbol so that it is not the same as the consumer advisory symbol.
28	1	Toxic substances properly identified stored & used	Yes	No	No	7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer dispensing over 400ppm quat. CDI: Chemical company representative arrived on site to perform dish machine maintenance and was able to change out the dispenser tip so that it dispensed closer to 200ppm quat during inspection.
33	0	Proper cooling methods used; adequate equipment for temperature control	Yes	No	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 Observed cut deli meats cooling while tightly wrapped and double stacked. CDI: Items were voluntarily discarded. 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 .
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 unlabeled squeeze bottle at the grill. CDI: PIC identified product as oil and properly labeled it.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler rusted throughout out. Replace shelving. REPEAT VIOLATION some improvement from previous inspection. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink near prep sink in need of recaulking to the wall.
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 shelving in walk in cooler with food debris and build up throughout.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors damaged in several areas throughout kitchen. Observed paint chipping and peeling at back door and threshold.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-303.11 Provide required lighting intensity. Observed 2 lights out in hood. Replace lightbulbs.