Premises Information


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Name

BEACH AND BOROUGH

Address

1125 CHARLOTTETOWNE AV

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/29/2022

Final Score @ Grade

97.50

General Comments

During inspection, EHS noted that establishment is cooling 3 TCS foods including roasted cauliflower, hot pickles, and caramelized onions. Operator will change pickle process to make cold pickle and eliminate the cooling requirement for this item. Establishment is permitted as Risk II and cannot cool more than 2 TCS foods to remain compliant with permit conditions. At this time, establishment will continue to cook and cool only caramelized onions and roasted cauliflower. The following transitional permit items observe to have been corrected during inspection today: #2 Rubber coving has been repaired throughout #3 Shelving has been replaced The following items observed to remain non-compliant during inspection today: #1 - WIC gasket on order but not replaced #4- Floor tiles at food prep sink drain remain damages #5- Drain pipe from food prep sink has been modified temporarily eliminate cross connection, however, permanent plumbing repair not completed at this time. All non-compliant items must be completed by transitional permit expiration date of 2/6/2023.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
3	1	Management, food & conditional employee; knowledge, responsibilities & reporting	Yes	No	No	2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employees unable to describe reportable illnesses and symptoms and no employee health agreement posted in establishment. CDI by education of PIC and employees. Copy of policy provided during inspection.
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 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 pan of roasted cauliflower with date marking 8/16. CDI - discarded. 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/. Observed various prepared TCS foods including house hot pickled vegetables, sliced deli meats and cheeses and more with no date marking present in flip top sandwich units. CDI - date marks applied as items had been prepared by PIC and source containers present in WIC.
33	0	Proper cooling methods used; adequate equipment for temperature control	No	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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sliced ham cooling tightly packed and covered with lids in pans in WIC. CDI - ham spread out on sheet pans in freezer to quickly chill.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed food stored under active condensate drips in WIC with unclean water pooled onto exterior packaging of food items. Do not store food under active drips or under any other source of contamination.
40	0	Personal cleanliness	No	No	No	2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food at front line without hair restraint.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stored stacked together wet with water running out on clean utensil storage rack. Air dry pans before stacking together.
51	0	Plumbing installed; proper backflow devices	Yes	No	No	5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P. Observed drain pipe from food prep sink extending downward and into the plane of the floor sink creating a risk for backflow into the food prep sink. CDI - PIC modified drain to eliminate cross connection, however, permanent modification of drain line is necessary to prevent re-occurrence of issue.
56	0	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack sitting on top of beverages in back prep area. Designate a location for storage of employee personal items away from restaurant items.