Premises Information


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Name

FLY KID FLY

Address

15119 BOWL ST

STE 101

City/State/ZIP

CHARLOTTE

28277

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

5/22/2025

Final Score @ Grade

General Comments

-Oatmilk onsite is opened at an ambient temperature and used entirely before the cooling window expires. EHS discusses with PIC that if Oatmilks are not entirely used within the cooling window, they must be disposed of. TCS items (once opened) starting from ambient temperature may not be placed on TPHC. -Example of “lollipop” style high temp dish machine thermometer: https://www.amazon.com/Deltatrak-12214-Dishwasher-Thermometer-Waterproof/dp/B01LBLLMDK?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&psc=1&smid=A3CN2NTE52JFKP&gQT=1 -Air curtain/Fly fans: https://berner.com/restaurant/air-curtain/ -Written procedures for TPHC: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english -EHS discussed placing milks in cold drawer and possibly burritos in lowboy on TPHC. Process of TPHC was explained and temporary procedures provided so TPHC for milk/heavy creamer in cold drawers can begin immediately. PIC should fill in permanent procedures sheet provided and retain onsite at earliest opportunity.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	REPEAT. 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed dish plater thermometer not exceeding 155F after 5+ cycles in high temp dish machine. Dish machine sensors display rinse temp of 183F on screen, but there may be a blockage or other malfunction preventing proper circulation of the water inside. CDI- Facility will temporarily use 3 compartment sink with Quat sanitizer for food contact surfaces and EHS will make a return visit to assess dish machine with other verification items. (-3)
22	0	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy creamer in cold drawers and burritos in lowboy above 41F. CDI- Items returned to RIC for rapid cooling. EHS discusses TPHC and alternate storage options going forward with PIC. (-0)
38	1	Insects & rodents not present; no unauthorized animals	Yes	Yes	No	REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door held open by sign to prevent customers crowding main counter. CDI- PIC closes door. (-1) 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flys in front kitchen area behind counter. EHS discusses pest control with PIC and suggests air curtain or other fans at door if being propped open.
40	0	Personal cleanliness	Yes	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with bangle bracelet. CDI- EHS discusses with PIC, who has employee remove bracelet. (-0)
48	1	Warewashing facilities: installed, maintained & used; test strips	No	Yes	No	REPEAT. TEN DAY VR. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no Min/Max registering thermometer for use in high temp dish machine, which was already in use to sanitize dishes upon start of inspection. (-1)