Premises Information


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Name

NIGHT SWIM COFFEE LEGACY UNION

Address

620 S TRYON ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

4/3/2024

Final Score @ Grade

98.50

General Comments

EHS observed TCS items in freezer (sausage, grits, soup, quiche) and in prep cooler (sausage, quiche, egg patties) that PIC stated are cooked and cooled in facility. This amount of items also exceeds facility currently assigned risk category of 3. Per permit condition “Due to improper equipment this establishment is prohibited from cooling TCS foods.“, facility is not permitted to cool TCS items. Eggs and sausage can be cooked and hot held or cooked to order. Soup, quiche, and grits would need to be cooked and hot held. PIC stated that facility is working on a menu change. Changes to menu shall be pre-approved per permit condition “ The PERMIT HOLDER shall not add equipment or change menu prior to obtaining approval from the REGULATORY AUTHORITY.”

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
23	1.50	Proper date marking & disposition	Yes	No	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 Observed goat cheese in the reach in cooler from 3/23. Observed sausage in reach in cooler from 3/22. CDI: PIC stated that sausage was pulled from frozen, however no pull date was written on the container. CDI: Product voluntarily discarded. Observed sausage date marked 4/2 in cooler drawer when original container was marked 3/22. CDI: Product voluntarily discarded. EHS reminded PIC to ensure that dates match when products are placed into secondary containers. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	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 bins holding clean utensils and lids with food debris in them.