Premises Information


	Return to Inspections

Name

ACE NO 3

Address

829 PROVIDENCE RD

City/State/ZIP

CHARLOTTE

28207

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/8/2023

Final Score @ Grade

General Comments

EHS observed facility preparing grilled onions for TPHC, including labeling and time marking, at 3 p.m. However, EHS also observed second batch of TPHC onions, to be used at 7 p.m., being cooked and cooled in walk in freezer. Per conversation with PIC, to prepare for higher volume, facility has at times cooked multiple batches for TPHC and placed one batch to cool. EHS observed proper cooking and cooling of TPHC onions. However, facility TPHC instructions only specify TPHC procedures wherein items are cooked and placed on TPHC immediately. If facility opts to cook, cool, and reheat items on TPHC, TPHC sheet must be updated (items pulled from cold holding as opposed to removed from cooking, specify retrieval and storage locations, etc.) EHS will return at a later date to review TPHC procedures.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	0	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. 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 minor sticker on approximately seven (7) articles in stacked containers, creating food contact contamination. CDI - Entirety of three stacks of containers was pulled to soak and be properly washed and sanitized.
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 Observed TCS three (3) foods (two bins sliced cheese, one bin of hot dogs) at 52F, 54F, and 60F respectively in left prep top. Observed one (1) container of sliced tomatoes in right prep top at 51F. All other food items in the lower storage of the units were found to be at proper temperatures. PIC stated that items were placed during shift changes, approximately one hour before prior to EHS arrival. PIC stated that items may have been in prep top for greater than 4 hours. CDI - PIC voluntarily disposed of out of temperature food items. REPEAT. Multiple, repeated cold holding violations have been observed during unannounced inspections. Continued violations may result in application of risk control plan and/or permit action. 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 .
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) red bucket of sanitizer solution on grill side shelving at a higher elevation than sealed and covered fry bags. CDI - EHS rotated bucket to proper storage to prevent potential contamination.
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 two (2) stacks of delivered food in walk in freezer stored directly on the floor. Observed one (1) stack of dry goods stored on the floor of sry storage. Per conversation with PIC, these items were delivered earlier in the day. Elevate packaged items during receiving. REPEAT. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed hot dogs thawing while packaged under running water in clean and sanitized compartment of 4 compartment sink. However, adjacent compartment contained soiled dishes soaking prior to being placed into the dish machine. Empty and sanitize sink compartments prior to use for food prep; in multi compartment sinks, empty, clean and sanitize all compartment prior to changing sink tasks.
43	0	In-use utensils: properly stored	Yes	No	No	3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon placed in grilled onions with handle touching food. CDI - Spoon was removed and replaced with clean spoon. New spoon was properly placed during TPHC changes.
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 racks of WIC with food debris. Observed grill side shelves, dry storage shelves, and grill area equipment in need of cleaning.
54	0	Garbage & refuse properly disposed; facilities maintained	Yes	No	No	5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed facility dumpster with door open at time of inspection. CDI - Door was closed prior to returning to interior premises.
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 floors of WIC in need of cleaning (spilled pickle juice, lettuce leaf). Observed rear wall handsink basin in need of cleaning, but elsewise properly stocked and maintained.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food bin stored above raw shell eggs in WIC. Store employee foods below items held for resale.