Premises Information


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Name

NAF NAF GRILL

Address

10706 PROVIDENCE RD

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/16/2024

Final Score @ Grade

95.50

General Comments

Facility utilizes Shawarma Spit to roast chicken. All chicken is shaved off and placed onto the grill to reach a final temperature of 165F before being placed into hot holding or sold for an order. All chicken is cooked within four hours. PIC stated Bowl Base unit is turned off overnight to avoid freezing. Foods in Bowl Base unit were placed in there before unit was allowed to fully cool, but were rapidly reaching 41F within 4 hours of being placed in there.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
2	1	Certified Food Protection Manager	No	No	No	2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. CFPM must be on site whenever food preparation or handling takes place. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety
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 rubber gloves being hung on side of handsink in back prep area and dirty pitcher being stored in handsink on front prep line during inspection. CDI - EHS educated PIC on appropriate handsink usage. PIC relocated items.
20	3	Proper cooling time & temperatures	Yes	Yes	No	3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Baba Ganoush prepped from ambient temperature ingredients at 11:00am. Initial temperature was 68F. Baba Ganoush was still maintaining 68F by 12:10pm. CDI - PIC changed cooling method to hasten cooling. Repeat. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .
23	0	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 Observed opened carton of pasteurized eggs in WIC baring no label indicating its date of opening. CDI - PIC discarded. 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 .
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	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 Baba Ganoush being cooled from ambient in a deep, covered pan in WIC. Baba Ganoush was maintaining cooling rate of 0.0F/minute. PIC moved containers to RIF to hasten cooling, but did not achieve a faster cooling rate. CDI - PIC moved Baba Ganoush to more shallow pans. Repeat. 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 .