Inspection Management System
 
  
 
Premise Information
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NameTUPELO HONEY CAFE Rules Governing Inspection Scores.
Address101 S TRYON ST Restaurants: 
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SUITE 130Day Care and Adult Care: 
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City/State/ZIP
CHARLOTTE NC 28202
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 5/6/2022 
Final Score @ Grade
86.50 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
15 3 Food separated & protected No No Yes Yes No 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw eggs stored over ready to eat items in reach in cooler, prep cooler reach in part, and in walk in cooler. Observed raw shrimp stored over ready to eat salsa in the walk in. CDI: Proteins were reorganized. REPEAT VIOLATION
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes Yes No 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several pans and lexan lids stored as clean with food debris. CDI: Items were rewashed. REPEAT VIOLATION
20 3 Proper cooling time & temperatures No No Yes Yes 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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed macaroni pasta noodles cooling in deep lexan after 2 hours still above 70F. Observed milk gravy cooling in walk in cooler at 2 hours still above 70F. Gravy was recorded at well above 135F when first temp was taken. Product was split into smaller pans and ice wands added. Product cooled to 65F within 15 min. REPEAT VIOLATION
22 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all prep top portions of coolers holding food at 42F-47F except the cut leafy greens were at 50F. Facility hood is not properly functioning. Hood is on but appears to have less pull than normally. Line air temperature was well above 80F. CDI: Lids on coolers were closed and products cooled to appropriate temperature. EHS will follow up with facility to ensure that the air temperature in the kitchen and the hood is working properly. REPEAT VIOLATION
33 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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed macaroni noodles cooling in deep lexan, tightly packed together; observed sausage cooling while tightly covered in prep cooler; observed scrambled eggs cooling while tightly covered and stacked in the reach in cooler. CDI: All items separated, uncovered and properly cooled in the walk in cooler. Observed milk gravy cooling in deep hotel pan in walk in cooler. CDI: Product separated and stirred. Ice wands added. Product properly cooled. REPEAT VIOLATION
35 0.50 Approved thawing methods used No No Yes Yes No 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish thawing in walk in cooler and in cooler drawer still in ROP environment. CDI: Fish cut open. REPEAT VIOLATION
37 1 Food properly labeled: original container No No Yes Yes No 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles at the grill area with no labels. CDI: Products were identified as oil and water. Products labeled. REPEAT VIOLATION
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No Yes Yes No 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a several stacks of wet stacked pans stored as clean. CDI: Pans were re-washed REPEAT VIOLATION
55 0 Physical facilities installed, maintained & clean No No Yes 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. Observed damaged floor tiles throughout facility particularly at stairs to dish area, and on cook line. Observed missing corner guard to left of single door reach in coolers near saute station. REPEAT VIOLATION