Inspection Violation

Premises Information


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Name

VIBE CAFE AND WINE BAR

Address

1315 EAST BV

SUITE 110

City/State/ZIP

CHARLOTTE

28203

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

6/13/2025

Final Score @ Grade

General Comments

Facility has added equipment: hood, pizza oven, fryer, flat top grill. This equipment has not been approved by fire dept or the health department for use. Discontinue use until approved. Facility has added cooking and cooling of: noodles, pork, beef, onions. Facility is not approved to cook and cool any of these items with current cooling equipment availability. Additionally the pork and beef were sous vide and held in ROP, neither process has been approved, these are specialized process that require approval. Discontinue all items as batch cooking and cooling in prohibited per permit parameters. Facility has been ROP fish, discontinue immediately, raw fish may never be ROP at facility. Any commercially ROP fish that comes in, must come in frozen. When frozen ROP fish is removed from freezer for thawing process, package must be cut open and fish removed from ROP environment immediately. Due to failure of 2/3 cooling units in prep area, facility is reducing menu to offer minimal items: crepes, sandwiches, only items that can be held in prep unit. Until repairs have been made and all RIC are holding ambient and TCS foods 41F and below, menu must remain limited or further permit action will be taken.

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	No	No	No	2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed multiple Priority items: cooling, cold holding, date marking, and correct sanitization in dish machine. VR required Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.
2	1	Certified Food Protection Manager	No	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed PIC without CFPM certification. Repeat
10	0	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sink in prep area with charcoal. CDI charcoal removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one prep hand sinks with no paper towels or other approved methods. CDI PIC replaced paper towels at hand sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a garbage can in front of one hand sink and boxes in front of another sink blocking access. CDI items moved.
15	3	Food separated & protected	No	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon stored above dairy. Observed raw turkey over cucumbers. Order switched. Repeat. Second inspection with all new crew and manager, next inspection if storage order persists, a RCP will be implemented. VR For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine producing 0 ppm chlorine sanitizer. Three comp sink is full of boxes. Three comp sink was emptied and one bay filled with 200 ppm chlorine and water. VR required 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 and How to Test Sanitizer https://youtu.be/y0SjmnabF
20	1.50	Proper cooling time & temperatures	Yes	No	No	3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed ROP/sous vide pork in RIC prepared yesterday holding above 41F. Items did not cool properly. CDI Items voluntarily discarded and PIC instructed to stop using ROP/sous vide as a cooking method. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .
22	3	Proper cold holding temperatures	No	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items throughout three cold holding units holding above 41F. Two units holding ambient above 41f. Front RIC for drinks and milks was holding 39F. All TCS items holding above 41F were voluntarily discarded. PIC dropped thermostat down on front cooler and moved any non TCS item away from fan air. Will place milk items in front of fans for good circulation. VR Repeat 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 .
23	1.50	Proper date marking & disposition	Yes	Yes	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 Observed 2 items, sliced ham and cooked chicken wings with no date marks, opened days prior. CDI chicken wings were date marked and ham was voluntarily discarded. Kept at 1/2 points due to improvement. Repeat 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
29	1	Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan	No	No	No	3-502.12 Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. -P/Pf Observed facility sous vide cooking pork and beef in ROP without approval or date and time marking. Items voluntarily discarded. VR
33	0.50	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 TCS food that was sous vide and ROP yesterday was still in cooling process today, holding above 41F. CDI Items voluntarily discarded. 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 .
39	1	Contamination prevented during food preparation, storage & display	No	Yes	No	3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fry oil and box of jarred items stored on floor. Store at least 6 inches or above. Repeat
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 ice scoop handles touching ice in ice machine.
45	0	Single-use & single-service articles: properly stored & used	No	No	No	4-903.11(A)(C) Store single-use and single-service articles 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 coffee filters stored in box directly on floor. Keep at least 6 inches above floor.
47	0	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	No	No	4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI food dehydrator stored on premises. PIC states it is used for fruit for bar. Equipment must be ANSI or equivalent. Remove from premises.
49	0	Non-food contact surfaces clean	No	No	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 top of dish machine, some shelving, bottom of RIF with debris. Clean wit more frequency
51	0	Plumbing installed; proper backflow devices	No	No	No	5-205.15 Maintain a plumbing system in good repair. Low pressure on cold water at one of the hand sinks in back prep area. Repair.
54	0	Garbage & refuse properly disposed; facilities maintained	No	No	No	5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a lot of empty boxes stored all over prep area, blocking three comp sink for use, on floor. Remove from premises.