Inspection Violation

Premise Information


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Name

BEDDER BEDDER AND MORE

Rules Governing Inspection Scores.

Address

3501 S TRYON ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28217

Swimming Pool Rules:


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Premise Type

1 - Restaurant

Mobile Food Units, Push carts, Tattoo Parlors:


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County

Mecklenburg

Residential Care and Local Confinement:


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Inspection Date

3/5/2018

Final Score @ Grade

NC Department of Environmental Health:


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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	NA	NO	CDI	R	VR	Comments
6	0	Hands clean and properly washed	No	No	Yes	No	No	General Comment: 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee only wash hands for less than 5 seconds. CDI: training provided on proper handwashing. Observed several employees turn faucet handles off with bare hands after washing. CDI: training provided by EHS. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee eating fries then handling food without changing gloves and washing hands. CDI: gloves changed and hands were washed.
7	1.50	No bare hand contact with RTE foods or a pre-approved alternate properly followed	No	No	Yes	No	No	3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee preparing wraps with bare hands. CDI: wrap discarded; hands washed and gloves changed.
14	3	Food-contact surfaces: cleaned and sanitized	No	No	Yes	Yes	Yes	Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed chopper, slicer, and some metal pans stored as clean with food debris and greasy residue. CDI: all items were cleaned during inspection. Observed make table cutting boards with stains. Continue to follow RCP that was submitted. Return visit required by 3/ 15/18 to check on progress of dishes and monitoring of RCP.
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 taco meat stored in steam well on back line measuring 85 deg F and chicken breast stored in steam well on front line measuring as low as 126 deg F. CDI: taco meat was reheated to 170 deg F and chicken to 181 deg F.
21	3	Proper date marking and disposition	No	No	Yes	Yes	Yes	Repeat: 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 incorrect dates on some items inside walk-in cooler including chicken salad with 2 dates, ham dated 2/5, and turkey and ham in pan dated 2/2. CDI: all dates were changed to correct dates. Observed roast beef made on Friday without a date. CDI: properly dated. Return visit required by 3/15/18 to check on progress of date marking.
42	0.50	Utensils, equipment and linens: properly stored, dried and handled	No	No	No	Yes	No	Repeat: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on back line kitchen shelf.
53	0.50	Physical facilities installed, maintained and clean	No	No	No	Yes	No	Repeat: 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. Seal holes in walls at 2-comp and 3-comp sink area. 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. Observed grease and residue on walls at back line cook area.