Inspection Management System
 
  
 
Premise Information
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NameFACTORY CAFE, THE Rules Governing Inspection Scores.
Address1000 NC MUSIC FACTORY BV Restaurants: 
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SUITE C-1Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28206
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 11/17/2017 
Final Score @ Grade
86 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
8 2 Handwashing sinks, supplied and accessible No No Yes Yes No 5-202.12 Provide at least 100F water at hands sinks. -Pf Observed no hot water at hand washing sink at bar area. Dump sink near hand washing sink has hot water available. Sink use has been switched between dump and hand washing sinks. 6-301.11 Provide soap for hand washing at each hands sink. -Pf Observed no soap at hand washing sink near 3 dish washing area. CDI, PIC provided soap. Repeat
13 1.50 Food separated and protected No No Yes Yes No 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef store above ready to eat foods such as condiments, cooked chicken, and produce. Observed raw beef stored above ready to eat chicken stock. CDI, raw foods were removed, and stored in correct order. Repeat
14 3 Food-contact surfaces: cleaned and sanitized No No No Yes Yes 4-501.114 Manual and Mechanical Ware washing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed sanitizer at 3 compartment sink at temperature of 132F. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer concentration at dish machine at 0ppm chlorine. VR, establishment has discontinued use of dish machine. Repeat
20 1.50 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut tomatoes, and herb butter in prep cooler not holding temperature at 45F or below. Both food items were over stacked. CDI, foods were removed from flip top. Repeat
21 1.50 Proper date marking and disposition No No No Yes Yes 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 the majority of TCS foods in the establishment without date marks. Foods such as eggs, tomatoes, lettuce, chicken, artichokes and others. Ensure all TCS foods are labeled once opened or prepared and are to be held for more than 24 hours. VR Repeat
23 0 Consumer advisory provided for raw or undercooked foods No No No No Yes 3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed main menu items with disclosure, no reminder was available. VR
34 0 Thermometers provided and accurate No No No No No 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometers in prep tables in kitchen.
35 1 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 such as squeeze bottles, and shakers with foods not easily identifiable without identifying label. 3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed a few storage containers with food not labeled.
37 1 Contamination prevented during food preparation, storage and display No No No Yes No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag in box sodas stored on the floor at bar area. Observed frozen products in freezer stored on the floor. Repeat 6-404.11 Segregation and Location-Distressed Merchandise - PF Observed partially opened can of tomato paste opened on dry storage shelve. Observed mold, and other growth in and around opening of tomato paste. Can of tomato paste was covered with aluminum foil. Observed rusted can of tomato paste stored to be used in dry storage. CDI, canned products voluntarily discarded by PIC.** 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed cooked shrimp stored in un-drained ice. **3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed large container of sugar with no lid, stored in dry storage.
38 1 Personal cleanliness No No 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 food employees wearing elaborate rings. Observed food employees with bracelets, and watches.
39 0 Wiping cloths: properly used and stored No No No No No 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in water with 0ppm sanitizer near prep sink.
42 0.50 Utensils, equipment and linens: properly stored, dried and handled No No No No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of utensils stacked wet throughout the establishment including cups at bar area, metal and plastic pans.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes No 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed tape used as repair of faucet at 3 compartment sink. Repeat
54 0 Meets ventilation and lighting requirements; designated areas used No No No No No 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink stored on high shelve above clean utensils, and dry storage.