Premises Information


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Name

EARLY GIRL EATERY SOUTH END

Address

1515 S TRYON ST

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/6/2022

Final Score @ Grade

General Comments

FACILITY UTENSIL WASHING SINK CONDITIONALLY PERMITTED AS APPROVED BY THE STATE BUT TOO SMALL. OBSERVED FOOD EMPLOYEE WASHING UTENSIL TO BIG TO SUBMERGE. UTENSILS MAY STILL BE RUN THROUGH DISH MACHINE BUT OBSERVATIONS OF MULTIPLE SOILED UTENSILS THROUGHOUT KITCHEN TODAY INDICATES EITHER HUMAN ERROR OR EQUIPMENT IS INSUFFICIENT TO ACHIEVE PROPER CLEANING. RECOMMEND OWNERSHIP FOLLOW THROUGH WITH VOLUNTARY PLANS TO PROCURE LARGER 3 COMPARTMENT SINK.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	1	PIC Present, demonstrates knowledge, & performs duties	Yes	No	No	2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Pic failed to demonstrate sufficient knowledge of food temperatures, Employee health and utensil sanitizing. Coached
6	0	Proper eating, tasting, drinking or tobacco use	Yes	No	No	2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverages stored atop food prep surface or with clean utensils.
15	0	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw eggs stored above heavy cream. CDI reorganized
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 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 sanitizer in bucket at 0 ppm qac. Observed multiple utensils stored as clean with significant food debris residue. CDI removed to wash
21	1.50	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed yams, pork bbq and hash rounds hot held below 135°( see temp chart) CDI voluntarily discarded
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 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 . Observed multiple tcs foods cold held above 41°. CDI (see temp chart) discarded or removed to cool
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple tcs foods open before today without date marks. CDI allowed to keep and date mark
36	0	Thermometers provided & accurate	No	No	Yes	4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI observed no thin diameter thermometer.
41	0	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on food prep surfaces. CDI removed 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil.observed multiple soiled dry cloths on food prep surfaces 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer stored on floor.