Premises Information


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Name

TAP AND VINE

Address

7828 REA RD

SUITE E

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

11/20/2024

Final Score @ Grade

General Comments

Facility cooks prime rib roast on site. EHS did not observe the cooking or cooling process, but PIC described it as the following: Roast is placed into 350F oven and cooked for 1 - 1.5 hours. Roast is removed from cooking process once it reaches an internal temperature of 140F in the center of its thickest portion. The roast is immediately cut in half, and placed into the WIC to cool. Once cold, it is sliced, then reheated to 165F to order. EHS advised against this method, as it can be considered non-continuous cooking. PIC agreed to cook the roast to 158F going forward. Roast does bare consumer advisory on menu.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
10	1	Handwashing sinks supplied & accessible	Yes	No	No	6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink next to WIC during inspection. CDI - PIC supplied.
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. Observed sticker residue on many dishes being stored as clean throughout facility. CDI - PIC began moving items to dish pit to be recleaned. 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 .
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 unsalted butter, buttermilk, and cooked beets in various units throughout front line area not maintaining 41F or below during inspection. Butter and beets were over stacked in prep units. CDI - PIC discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .
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 cooked beets cooling in WIF while stored in a deep, partially covered container. Beets were not cooling rapidly. CDI - PIC moved beets to shallow, uncovered pan to hasten cooling. Beets achieved proper cooling rates during inspection. 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 .
35	0	Approved thawing methods used	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large cut of beef being thawed in prep sink with no running water. CDI - PIC turned on faucet.
38	0	Insects & rodents not present; no unauthorized animals	No	No	No	6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies in facility during inspection. More frequent pest control may be needed.
39	1	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 gnocchi on sheet tray in WIF directly under condenser unit. Condenser had leaked onto gnocchi, and food was encased in frozen water from unit. PIC stated they do not use gnocchi anymore. CDI - PIC discarded gnocchi and placed an empty sheet tray on top rack of speed rack to prevent further possible contamination.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed RIF on line heavily frozen over, and out of use dough mixer in back prep area during inspection. Repair needed for freezer. EHS recommended removing any equipment that is not used as to preclude pest harborage. Repeat.
49	1	Non-food contact surfaces clean	No	Yes	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 food build up on shelves in multiple refrigeration units throughout facility, and food debris on the inside of the door of the fish lowboy. More frequent or thorough cleaning needed to preclude pest harborage. Repeat.
55	0	Physical facilities installed, maintained & clean	No	No	No	6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed multiple cracked floor tiles throughout facility. Repair or replacement needed.