Premises Information


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Name

BISCUIT BELLY

Address

1949 E 7TH ST

STE 2

City/State/ZIP

CHARLOTTE

28204

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

12/9/2024

Final Score @ Grade

General Comments

Facility has amended catering operations to include delivery, at times, by the facility. The permit was amended in the following way: FACILITY PERMITTED FOR Minimal Catering( PICK UP OR DELIVERY OF INDIVIDUAL ORDERS VIA THIRD PARTY and at times the Delivery is done by facility.). When items are prepared, they are put on TPHC. TPHC form will need to be on hand at facility and time stamps for active catering orders.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
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 roasted tomatoes holding below 135F. CDI PIC voluntarily discarded and had new one made. EHS suggested that items placed in container that is in direct contact with the heating source (steam/hot water) rather than double stacked in container in steam table. 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 multiple items in prep top holding above 41F. CDI PIC voluntarily discarded. Discussed getting heat shields for prep unit as it is stored in between two heating elements. Observed raw chicken holding above 41F in ice bath. Chicken placed in WIC to recool quickly. Placed raw chicken on TPHC for 6 hours going forward. 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 .
24	1.50	Time as a Public Health Control; procedures & records	No	No	No	3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed shell and pooled eggs holding on TPHC with no time stamp. PIC was permitted to time stamp items, will be required to discard if observed with no time stamp in the future VR required.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of sanitizer with no label. CDI Bottle was labeled.
37	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of liquids such as oil with no label.
41	0.50	Wiping cloths: properly used & stored	Yes	No	No	3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes in buckets of sanitizer testing at 0 ppm quat sanitizer. CDI PIC corrected concentration and refilled all sanitizing buckets.