Premises Information


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Name

SWEET CRUNCH

Address

224 E 7TH ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

2 - Food Stands

County

Mecklenburg

Inspection Date

10/5/2023

Final Score @ Grade

General Comments

Permit amended today to reflect the addition of breakfast sandwiches to the menu and the addition of a turbo chef to the equipment within the facility. Breakfast sandwiches are made with egg, bacon or sausage, and cheese. Bacon and sausage are received pre-cooked. The only raw protein permitted in establishment is raw shell eggs.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	0	Certified Food Protection Manager	Yes	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site at arrival of inspection. CDI: Manager arrived within 10 min of inspection beginning. Future violations will result in full point deduction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
15	1.50	Food separated & protected	Yes	No	No	3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed berries washed and then placed back into original containers. CDI: Berries rewashed and placed into clean containers that are smooth and easily cleanable.
16	0	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Through discussion, cooling rack for waffles is only cleaned 1x/day. CDI: Rack cleaned. 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 .
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 Brie date marked 9/29, 10/1, and 10/3. CDI: Brie was all marked for 9/29, when the original wheel was cut. 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 .
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. Observed no written procedures for waffle batter held on TPHC. CDI: Procedures provided to PIC during inspection. Facility was properly doing the procedure that they verbally explained, which is compliant with the rule. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
43	0	In-use utensils: properly stored	No	No	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 2oz portion cup being used to scoop out sprinkles. Use a scoop with a handle.