Inspection Violation

Premises Information


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Name

TEN58 SPORTS BAR AND LOUNGE

Address

430 W 4TH ST

City/State/ZIP

CHARLOTTE

28202

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/20/2024

Final Score @ Grade

87.50

General Comments

Per permit conditions “The PERMIT HOLDER shall not add equipment or change menu prior to obtaining approval from the REGULATORY AUTHORITY. This includes a change in the type of food establishment or food operations if determined by the REGULATORY AUTHORITY to be necessary to ensure compliance with the rules” And “All animal proteins shall arrive pre-cooked except for wings that will be cooked in the fryer. This is required as no raw proteins may be cooked in the convection oven.” Facility has changed menu including adding ceviche, lobster, deviled eggs, and pizzas that have in house made dough rather than the premade flatbread style dough. This change in menu is significant based on the space and equipment. EHS will return to assess storage, and execution of menu items during follow up compliance visit for priority and priority foundation items on inspection. Failure to comply with permit conditions may result in permit action. EHS also noted several items stored on the floor of the walk in cooler and in the main kitchen. Facility did receive a delivery in the morning and had not put delivery away. However, EHS noted that nearly all storage spaces are already full. PIC indicated that this was an unusually large order. Ensure that there is adequate space for products and that orders are frequent enough to ensure products are stored properly. This will be assessed during the follow up compliance visit for priority and priority foundation items on inspection.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
1	0	PIC Present, demonstrates knowledge, & performs duties	No	No	No	2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall lack of control in the kitchen as evidenced by lack of consumer advisory on menu, improper cooling, improper holding temperatures, and improper sanitization of utensils through dish machine. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.
10	1	Handwashing sinks supplied & accessible	Yes	No	No	5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink next to ice machine is blocked by a ladder and bags of linens. CDI: Items moved.
13	0	Food in good condition, safe & unadulterated	Yes	No	No	3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed produce such as peppers and greens with microbial growth. CDI: Product was voluntarily discarded.
15	1.50	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 Observed raw mahi stored over ready to eat items in the prep top cooler. Observed raw Shirmp stored behind ready to eat items in the prep top cooler. CDI: Items rearranged. Facility is not permitted to have raw proteins other than chicken wings per permit conditions. See general comments box For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in reach in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	3	Food-contact surfaces: cleaned & sanitized	No	Yes	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reading 0ppm chlorine. Machine was primed and still not testing properly. Facility will utilize 3-comp sink for now. If covers exceed 50, single service articles shall be used. REPEAT VIOLATION. VERIFICATION 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/y0SjmnabFaY
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 wings cooling in kitchen at a rate of 0F/min. CDI: Wings moved to sheet pan and cooled in walk in cooler to 70F within remaining time. 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 .
21	0	Proper hot holding temperatures	Yes	No	No	3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken holding below 135F. Product was not down in steam well. CDI: Product was cooled as it had only been reheated for less than 1 hour. 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 .
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch dressing held on counter above 41F. CDI: Product voluntarily discarded. Observed items double stacked in prep top cooler holding above 41F. CDI: Items rapidly cooled in reach in freezer. Observed reach in cooler under oven holding some items above 41F. Products in the back of the unit were at 41F and below. Unit air temp was 39F. Ensure cooler is not overloaded so proper airflow keeps product cold. Items above 41F were voluntarily discarded. Observed chicken wings cooked yesterday, per PIC, held out on speed cart at room temperature. Employee had cooked wings prior to EHS arrival and placed them on the speed rack but had removed the already cooked wings from the walk in during this time. CDI: Wings were 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 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 no date mark on cream cheese, chicken stock, or cut cabbage in reach in. CDI: Products voluntarily discarded. REPEAT VIOLATION 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 . 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 pizza sauce date marked from 8/9. CDI: Product 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .
25	0.50	Consumer advisory provided for raw/ undercooked foods	No	No	No	3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for ceviche served raw on menu. VERIFICATION REQUIRED
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 wings cooling in bus tub on a speed rack at room temperature. CDI: Wings were moved to the walk in cooler on sheet pans to properly cool. 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 .
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 some flies in the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window open in kitchen with no screen.
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 portion cups with no handles being stored in bulk seasonings.
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 high touch points of equipment such as coolers with build up. Ensure more frequent cleaning.
55	0.50	Physical facilities installed, maintained & clean	No	Yes	No	6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls, ceilings, and shelving throughout with greasy film. Observed some areas of ceiling with dust build up. Ensure more frequent cleaning. Observed wall behind and ceiling tiles above fryers with grease build up. Observed wall behind oven with significant grease build up. REPEAT VIOLATION 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 touch up paint needed to sliding doors in kitchen.