Inspection Management System
Premise Information
Return to Inspections
NameHEFS BAR & GRILL Rules Governing Inspection Scores.
Address1920 SARDIS ROAD NORTH Restaurants: 
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 Day 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 10/17/2019 
Final Score @ Grade
88 B
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
6 2 Hands clean and properly washed No No Yes No No 2-301.14 Wash hands before donning gloves and between gloves uses. -P Employees observed touching soiled dishes with gloves then changing gloves without washing hands in between. 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 Employees observed washing hands then proceeding to turn off faucet handles with bare hands. Ensure to turn off faucet handles with paper towel or other approved method to prevent recontamination. CDI. Employees rewashed hands and education provided.
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 Raw lobster, eggs and shrimp observed over ready to eat potatoes and celery in walk-in cooler. Ahi tuna observed raw over cooked corn and potatoes in reach-in cooler. CDI. Foods rearranged properly. Ensure to store foods according to their final cook temperatures.
14 1.50 Food-contact surfaces: cleaned and sanitized No No Yes No No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple stacks of plates and bowls observed with leftover food debris on them that were deemed clean. When new dishes were added to the clean stack, thet were also observed with food debris. CDI. Dishes sent and were rewashed.
18 1.50 Proper cooling time and temperatures No No No 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 41F. -P Chopped lettuce, tomatoes, and pasta cooling from night prior to inspection found above 41F. CDI. Foods were discarded by PIC.
20 1.50 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 Multiple foods (see chart above) observed cold holding above 41F. CDI. Foods were discarded by PIC. Walk-in cooler was serviced during inspection and ambient air temperature was 38F. Repeat violation.
21 1.50 Proper date marking and disposition No No No No No 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several foods at flip top prep unit taken from walk-in cooler from days before inspection found with no date marking. Foods are being held in flip top coolers overnight after service. Ensure to date all foods once taken from original container that are relocated to ensure date marking is consistent throughout facility. CDI. Foods dated.
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 Tomatoes, chopped lettuce, and pasta noodles found cooling in tightly wrapped containers inside cold holding drawers. CDI. Items were discarded by PIC and education provided. Repeat violation.
34 0 Thermometers provided and accurate No No No No No 4-204.112 Provide and position correctly an air thermometer in all cold/hot holding equipment. A few cold holding units missing ambient air thermometers.
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. Bottles of oil and containers of seasoning bearing no labeling.
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. Multiple employees working with food not wearing hair restraints. Obtain hair restraints.
45 0 Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used No No No No No 4-501.12 Cutting Surfaces - C A few cutting boards observed that are no longer easily cleanable. Replace or resurface cutting boards in bad repair.
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. All equipment, shelving, containers containing ustensils, inside of cold holding units, microwave, and area near fryer baskets need more frequent deep cleaning. Inside of salad display cooler contains old salad debris. Repeat violation.
53 1 Physical facilities installed, maintained and clean No No No Yes 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. Floors and walls, especially near grill area need cleaning. Repeat violation.