Inspection Management System
Premise Information
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NameINK N IVY Rules Governing Inspection Scores.
Address222 S CHURCH ST Restaurants: 
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SUITE 101Day Care and Adult Care: 
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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 1/9/2019 
Final Score @ Grade
78 C
NC Department of Environmental Health: 
General Comments
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
1 2 PIC present, Demonstration - Certification by accredited program, and performs duties No No No No No 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control in the kitchen and bar areas as evidenced by barehand contact of ready to eat foods, cold holding issues, dish issues, date marking issues, and food and utensil storage.
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed bartenders repeatedly bus eating areas/cups/plates/utensils and then load and unload dish washers with no handwash. Observed employee handle money and bus customer eating area and then directly move to barehanding fruit into a drink (see #7). CDI: Bar tenders educated and directed to wash hands.
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 bar tenders bare hand fruit into customer drinks. CDI: Bartenders educated and tongs provided. Fruit was served before intervention could be made.
8 1 Handwashing sinks, supplied and accessible No No Yes No No 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at bar handsink. CDI: Soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed papertowel dispenser battery go dead part way through inspection. Environmental Health Specialist (EHS) requested paper towels and/or battery change several times before towels were provided. CDI: Towels provided.
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 shrimp out of commercial packaging stored over ready to eat foods in reach in freezer. Observed raw bacon over ready to eat foods in walk in cooler. Observed raw shell eggs, and raw pooled eggs stored over butter in walk in cooler. CDI: Items reorganized. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in basement walk in. CDI: Items reorganized.
14 3 Food-contact surfaces: cleaned and sanitized No No Yes Yes No 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no dish machine in facility to be pulling sanitizer during inspection (all 3). During inspection, large kitchen dish machine had no chlorine connected. Chlorine was added and line primed after phone call to autochlor rep. CDI: All dishes must go through kitchen dish machine. Several dishes were ran through the bar dish machines and stored as clean after staff were told not to use them. EHS corrected staff and had staff pull dishes and send them to the kitchen for proper wash, rinse, and sanitize. Bar dish machines were not fixed during inspection. Follow up required. REPEAT VIOLATION 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many dishes stored as clean with heavy food debris, pooled water with food debris in it on food contact surfaces, dishes with greasy films on them, and dishes with plastic remaining on them from being wrapped and baked with a cover. CDI: All dishes returned for proper washing.
18 3 Proper cooling time and temperatures No No Yes Yes No 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed 2 pans raw burgers cooling in reach in, and then moved to walk in, at a rate of 0F/min. CDI: More ice added under pans. REPEAT VIOLATION
20 3 Proper cold holding temperatures No No Yes Yes No 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items on line above 45F including but not limited to pastas, romaine, and lobster meat. Observed all but 3 items in walk in cooler above 41F. Observed all units except grill finishing prep top, grill drawers, and dairy reach in holding some or all foods above 41F. Foods reduced in volume in units and ice added to several items. Items must be sold within the 4 day time frame. See #31.
21 1.50 Proper date marking and disposition No No Yes Yes 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 scallion pesto in walk in dated 12/30. CDI: Product voluntarily discarded. Observed same scallion pesto date marked for 1/9 in the reach in. Employees are dating some foods with the date it was brought up to be used, not the date of prep. CDI: Education given to employee about how to properly date mark items. Pesto voluntarily discarded. Observed many items in walk in above 41F and more than 4 days old including but not limited to tomatoes, various sauces with cooked vegetables, cooked chorizo, cooked potatoes, and other TCS items. CDI: All items voluntarily discarded. Observed some items such as Lobseter dip with no date mark in prep top, but two batches in the walk in, making it unclear which batch product is from. EHS recommends dating products in each location. REPEAT VIOLATION
31 1 Proper cooling methods used; adequate equipment for temperature control No No No 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 lettuce cooling in covered container in walk in. Observed burgers cooling while tightly covered in reach in cooler. CDI: Lettuce uncovered and placed on sheet pan to cool. Burgers moved to walk in and placed on ice. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed all units except dairy reach in, grill drawers and grill finishing prep top holding some foods above 41F. Equipment is required to hold foods at 41F and below at all times.
33 0 Approved thawing methods used No No Yes No No 3-501.13 Use approved thawing methods. Upon entry observed turkey thawing in standing water. CDI: Employee turned on water.
35 0 Food properly labeled: original container No No Yes 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 what employee stated was oil and water in squirt bottles with no labels. CDI: Items labeled.
36 0 Insects and rodents not present; no unauthorized animals No No No No No 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed many dead cockroaches in liquor room.
37 1 Contamination prevented during food preparation, storage and display No No Yes 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 several pans and bulk batches of food in walk in cooler with no cover. Racks above had raw products, chipping paint, rust, and pans with residue on the outside. Food must be protected for long term storage with a cover, once it is no longer cooling. CDI: Items covered.
41 0 In-use utensils: properly stored No No Yes No No 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed portion cup with no handle being used to scoop seasoning on line. CDI: Cup removed and discarded. Observed utensils in room temperature water on the line. CDI: Utensils taken to be washed, rinsed, and sanitized.
42 0 Utensils, equipment and linens: properly stored, dried and handled No No Yes No No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many wet stacked dishes stored as clean. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed employee book bag stored leaned against clean cutting board. CDI: Book bag relocated and cutting board cleaned. Observed several dishes stored as clean in bins with food debris and some standing water in them. CDI: All dishes returned for proper washing.
45 1 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed some split gaskets on equipment. Overall, most gaskets have been replaced. Observed missing handle on salad prep top cooler. Observed hot box handle broken. Observed rusted racks in the walk in cooler. Observed rusted racks in the dish area, where clean dishes are stored. Observed heavily rusted metal "island" where dishes are stored. REPEAT VIOLATION 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed splash guard for dirty side of 3-comp sink not sealed to drain board.
47 0.50 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. Observed food debris build up in gaskets on reach in doors. Observed insides of some coolers with food build up. Observed heavy dust build up on fan on expo line. Observed build up on shelves where clean dishes are stored and on shelves in walk in cooler. REPEAT VIOLATION
49 0 Plumbing installed; proper backflow devices No No No No No 5-205.15 Maintain a plumbing system in good repair. Observed drain bin for kitchen dish machine to overflow when water is let out.
53 0 Physical facilities installed, maintained and clean No No No No No 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 build up on walls in dish area. Observed heavy dust accumulation on vents above dish area. REPEAT VIOLATION
54 0 Meets ventilation and lighting requirements; designated areas used No No No No No 6-303.11 Intensity-Lighting - C Observed two lights over flat top and grill not working. PIC stated that parts have been ordered to repair lights.