Premises Information


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Name

HARVEST ARTISAN CAFE

Address

14212 STATESVILLE RD

STE B5

City/State/ZIP

HUNTERSVILLE

28078

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

7/30/2026

Final Score @ Grade

General Comments

Facility has changed several menu items and processes since opening and original permit was issued. Some of these have been evaluated by EHS C. McKenzie and amendments made, however EHS observed additional changes today. Observed facility is using induction burners inside facility to cook scrambled eggs while using oil in the pan. This is producing grease laden vapors. Additionally, facility has added cooking and cooling of ground turkey, potatoes, sweet potatoes, and mushrooms to their processes. Facility is now receiving boiled eggs already cooked. Ground turkey is cooked and cooled once per 2 weeks, and frozen. Mushrooms and sweet potatoes are done no more than 2 qt at a time in the oven, and potatoes are done in the oven as well, but produce approximately 6qt at a time. Facility has a cooling procedure which involves cooking and placing product in shallow pans and cooling uncovered in space within the reach in freezer. This was NOT observed during the inspection today. However, based on volume a new permit condition will be added to state: “Permit amended by EHS A. Hall on 7/30/26 to reflect facility has changed processes to include ONLY cooking and cooling the following: - mushrooms: roasted in the oven, cooled in shallow pan in reach in freezer to 41F (max 2 qt at one time) - sweet potatoes: Roasted in the oven, cooled in shallow pan in reach in freezer to 41F (max 2qt at one time) - potatoes: roasted in the oven, cooled in shallow pans in reach in freezer to 41F (max 6qt at one time) - ground turkey: cooked on approved outdoor grill, cooled in shallow pans in reach in freezer to 41F (max 5lbs at one time; done approximately every 2 weeks) - Facility is still cooking bacon on the grill approximately 1x per week as of today. Due to space constraints, only 1 item may be cooling at any given time. No additional cooling will be permitted without the addition of proper cooling equipment. Dedicated reach in freezer space shall be used and kept free for cooling when cooking and cooling will take place. Failure to cool as required by parameters in the Food Code, observation of cooling violations, or any deviation from the above without prior approval and evaluation by MCHD will result in permit action and the removal of cooling approval.” EHS discussed with PIC options for eggs including cooking in the oven and holding hot or on TPHC for the day, receiving a pre-cooked egg product and heating to order, or cooking the eggs on the grill to order. Grill must be maintained on site to be evaluated as a part of the inspection and visits going forward as a part of the grill bill approval. Today, grill was stored at an off-site storage area and was unable to be evaluated. Failure to comply with all permit conditions will result in permit action. Additional permit violations noted/relevant to the inspection today: Establishment does not have a type l hood. Cooking that produces grease laden vapors is prohibited per building code. Induction burner is approved for cooking vegetable soups, boiled quinoa, and boiled eggs only. Consult Mecklenburg County Mechanical Inspector for more information. Establishment is provisionally approved to cool small batches of quinoa and boiled eggs with use of ice bath and direct ice method. Soups will be discarded at the end of each business day. Observations of cooling violations may require this approval to be rescinded by MCHD. 6/27/25- Permit amended by C McKenzie to reflect approval for establishment to use grill bill N.C.G.S. 130A-248(c2). Approved menu items include bacon, eggs, pancakes, and french toast. This approval does not cover any aspects regulated by other jurisdictions. Owner is responsible for ensuring this establishment meets applicable building, fire, city water, and zoning codes.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
15	1.50	Food separated & protected	Yes	Yes	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cold smoked salmon stored above fully cooked, ready to eat items in reach in cooler. CDI: Smoked salmon relocated. REPEAT VIOLATION Previous violation corrected. EHS had discussion with PIC that although cold smoked salmon is ready to eat, it has not hit a final cook temperature and therefore should be treated as raw when stored with other ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation
16	0	Food-contact surfaces: cleaned & sanitized	No	No	No	4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink build up on interior walls of ice machine.
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 several items in prep top cooler above 41F including chickpeas, spring mix, romaine, and pickled red onions. CDI: Items voluntarily discarded except chick peas which were rapidly cooled. Many other items in unit were at 37-41F. Ensure items are not overstacked and are not blocking air flow from the fan. Air temperature of unit below 41F. REPEAT VIOLATION TPHC procedures provided today in case PIC wants to consider this for the leafy greens. 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 .
23	1.50	Proper date marking & disposition	Yes	No	No	3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed no date mark on several items in prep top cooler including but not limited to chick peas, sweet potatoes, goat cheese, and Greek dressing. CDI: Items were date marked with date of prep/open dates as all were done no earlier than Monday, per PIC and large containers of items as back up. Observed no date mark on cooked ground turkey in the reach in freezer. CDI: Product dated for when it was cooked. 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 .
25	0	Consumer advisory provided for raw/ undercooked foods	Yes	No	No	3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no disclosure for cold smoked salmon on the menu. CDI: Disclosure added to menu during inspection with label. Ensure any printed menus are updated as well if they are to be given to customers. Printed menus at the counter and PIC able to inform customers as needed verbally and direct them to the fixed large menu board today.
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 some squeeze bottles of oils with no label throughout kitchen.
40	0.50	Personal cleanliness	No	Yes	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing food while wearing some bracelets. REPEAT VIOLATION 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food without wearing hair restraints. REPEAT VIOLATION
43	0.50	In-use utensils: properly stored	Yes	Yes	No	3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water on prep table with a water temperature of 103F and 113F. REPEAT VIOLATION CDI: Hot water changed to be in compliance. 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 handles for coconut flakes and for granola down in product. CDI: Handles removed.
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed pans, containers, and bowls stacked with moisture still between items. EHS and PIC discussed separating items out at end of day and utilizing prep spaces to allow for overnight drying, as well as potentially adding a second, shorter shelf for additional air drying.
45	0	Single-use & single-service articles: properly stored & used	No	Yes	No	4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one box of single use cups stored on floor in office. REPEAT VIOLATION
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 cooler/freezer gaskets with food debris in them throughout facility. Observed shelving lined with cardboard in several areas. Remove card board. Observed shelving with protective film that is peeling in dry storage area. Remove film to make area smooth and easily cleanable.