Premises Information


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Name

THE LIGHTS CAFE

Address

16631 LANCASTER HY

STE 107

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

3/20/2025

Final Score @ Grade

General Comments

-EHS discussed with PIC the need for cooked bacon to be placed on TPHC. Bacon at the facility is first cooked to a lesser extent (still with a high water activity, not rigid or crispy), and cooked again to order, for guests requesting crispy. Bacon which is still “floppy” and has not had its water content removed via cooking should be help on 4 hour TPHC for safety. PIC labels bacon for time during inspection. Crispy bacon with low water activity is still regarded as non TCS and does not require labeling for time. -Items on TPHC: Mayo, raw shell eggs, cooked bacon. -Salmon is farm raised. No parasite destruction letter required.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
23	0	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 chicken, pork, and beef in cold drawer dated for February. EHS noticed that staff is dating items prior to freezing, and not updating dates when thawed. EHS reviewed date marking with PIC, who informs staff that items do not require a date marking while frozen, but should be accurately dated with the date they entered refrigeration. Any days in refrigeration prior to freezing should be subtracted from the 7 day usable window once returned to refrigeration. CDI- PIC voluntarily disposes of expired items, teaches proper date marking procedures to staff. (-0) 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	1.50	Time as a Public Health Control; procedures & records	Yes	No	No	3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed raw shell eggs, cooked bacon, and bottled mayo near cook line stored outside temperature control, without TPHC label. CDI-PIC labels items for time. Mayo was voluntarily disposed of. See comment. (-1.5) 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 temporary TPHC procedures written during last inspection still in use. EHS advises the PIC to print the official form and maintain for their records at earliest opportunity. Template here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english TPHC procedure template may be found at: www.mecknc.gov/foodsafety
55	0.50	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 deteriorated caulking at back hand sink where it attaches to 3 comp sink on left side. Re-caulk at earliest opportunity to prevent trapped moisture, difficulties cleaning, and maintain a secure attachment. (-0.5)