Inspection Management System
 
  
 
Premise Information
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NameDILWORTH NEIGHBORHOOD GRILL Rules Governing Inspection Scores.
Address911 E MOREHEAD ST Restaurants: 
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 Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28204
Swimming Pool Rules: 
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Premise Type1 - RestaurantMobile Food Units, Push carts, Tattoo Parlors: 
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CountyMecklenburgResidential Care and Local Confinement: 
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Inspection Date 9/28/2017 
Final Score @ Grade
85 B
NC Department of Environmental Health: 
Website
General Comments
Violations 
Critical Violations SHOWN in RED   
NA=Not Applicable  NO=Not Observed  CDI=Corrected During Inspection  R=Repeat Violation  VR=Verification Required 
Violation Item Demerits Violation Description NANOCDIRVRComments
2 0 Management and food employee knowledge, and conditional employee; responsibilities and reporting. No No Yes No No 2-103.11 (M) Person in Charge-Duties - PF- Through conversation with a food employee, the employee was unable to provide the EHS with proper food borne related illnesses and exposures. Each food employee should know the five major reportable food borne illnesses and five major food borne symptoms along with exposures to the illnesses. CDI- Through education the employee was informed by the EHS of the employee health policy. NOTE: Facility has documentation of this employee whom has signed an employee health policy with required information.
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands before donning gloves and between gloves uses. Wash hands after activities that contaminate them. -P- Observed an employee don gloves without washing hands. Also observed employees handle soiled equipment and then attempt to work with food after a glove change. CDI- After the PIC re-educated employees of this violation. EHS observed proper hand washing.
13 1.50 Food separated and protected No No Yes No No 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed an employee handle raw chicken and then handle ready to eat chicken with the same gloved hand. Observed an employee cut a quesadilla with a knife that was used for opening a sealed raw tuna package. Through conversation an employee stated the knife is used for both activities frequently. EHS also observed packaged cheese stored on top of packaged raw fish. CDI- The RTE chicken was voluntarily discarded by the PIC, the PIC was informed there must be a knife for RTE food and each raw food, and since the EHS observed no cross contamination with the cheese and fish the PIC was able to re-organize the storage order. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed the bottom of a soiled bowl stored on top of spring mix in a flip top unit. CDI- PIC discarded the spring mix.
14 3 Food-contact surfaces: cleaned and sanitized No No Yes Yes Yes 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P REPEAT- Observed an employee activity using sanitizer at 50 ppm QUAT. CDI- PIC brought the concentration back to 200 ppm QUAT and re-sanitized the prep surfaces. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.- Observed black build up on the bar ice machine. Also observed tea spouts in need of cleaning do to a brown build up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT- Observed a meat slicer, veggie slicer, pans, and plates all stored clean with food debris left on them. CDI- All items were moved to the dish pit to be cleaned properly. The meat slicer was taken out of surface until it is cleaned per PIC. NOTE: EHS has recommended the facility to complete a risk control plan to ensure food contact surfaces are cleaned and sanitized properly. EHS will conducted a VR no later than 10/7/17 to ensure food contact surfaces are being cleaned properly and sanitized at proper concentrations.
18 1.50 Proper cooling time and temperatures No No 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 45F. -P- Observed roast beef cooked and dated for 9/27 and still at 67F. Head chef stated the item had not been removed from the cooler since it was placed in the cooler. This item did not cool to 45F in six hours. Also observed mac n cheese cooling in the walk in at 112F. After 120 minutes the mac n cheese was at 72-75F. At this rate the first parameter was missed. CDI- PIC voluntarily discarded the item.
19 1.50 Proper hot holding temperatures No No Yes No No 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken at 110F and pork at 112F. CDI- PIC voluntarily discarded the items.
21 1.50 Proper date marking and disposition No No Yes No No 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 noodles at 43F and dated for 9/23. At this temperature TCS foods may only be kept for 4 days. Observed corn dated for 9/19. Also observed several pans of chicken and pork with two different dates, improperly labeled. CDI- PIC voluntarily discarded the items.
31 1 Proper cooling methods used; adequate equipment for temperature control No No 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 roast beef and mac n cheese not meeting the cooling parameters. Also observed chicken and broccoli covered and attempting to cool. EHS observed cooked chicken in wrapped bags at 58F in a low boy and cooling. CDI- PIC voluntarily discarded the roast beef, mac n cheese, and cooked chicken. PIC was able to uncover the chicken and broccoli to quickly cool.
35 0 Food properly labeled: original container No No No No No 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed several working containers on the cook line in need of labeling.
36 1 Insects and rodents not present; no unauthorized animals No No No Yes No 6-501.111 Keep the premises free of insects, rodents, and other pests.-REPEAT- Observed fruit flies throughout the facility. Ensure facility contacts a pest management company to address the issue. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C- Observed dead beetles in a light fixture near the upstairs server station.
37 0 Contamination prevented during food preparation, storage and display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.- Observed dry food items stored less than 6 inches off the floor. Example packaged ketchup.
38 0 Personal cleanliness No No No No No 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed several employees without beard guards and preparing food.
45 0 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No No 4-501.11 Maintain equipment in good repair.- Observed split gasket on several cold holding units. Observed some shelving starting to rust in cold holding equipment and a broken handle on a reach in freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.- Observed several cutting boards in need of replacing or resurfacing do to deep cuts and grooves.
47 1 Non-food-contact surfaces clean No No No Yes No 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed grease build on the cookline and handles of equipment. Also observed minor food debris build up on the inside of cold holding equipment gaskets.
49 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair.- Observed two leaking faucets in a server station.
52 0 Garbage and refuse properly disposed; facilities maintained No No No No No 5-501.111 Keep storage areas and bins for waste in good repair.- Observed outside dumpster in need of repair do to rust and holes.
53 0.50 Physical facilities installed, maintained and clean No No No Yes No 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.-REPEAT- Observed cracked floor tile throughout the kitchen. Also observed ceiling tiles in need of replacement do to damage. 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. -REPEAT- Observed walls and hard to reach areas in need of cleaning do to food debris build up and food residue. Hard to reach areas are underneath and behind equipment.
54 0.50 Meets ventilation and lighting requirements; designated areas used No No No Yes No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.- Observed several personal items stored with clean utensils and other retail items. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. -REPEAT- Observed several lights without light shield throughout the dry storage.