Inspection Violation

Premise Information


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Name

HAYMAKER RESTAURANT

Rules Governing Inspection Scores.

Address

225 S POPLAR ST

Restaurants:


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Day Care and Adult Care:


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City/State/ZIP

CHARLOTTE

28202

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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

6/17/2022

Final Score @ Grade

90.50

NC Department of Environmental Health:


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General Comments

Inspection was lead and written by Emily Hartis, REHSI.

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
15	1.50	Food separated & protected	No	No	Yes	No	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 ham in walk in cooler stored above carrots, French toast batter with eggs over ready to eat items. CDI: Items reorganized. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafetyObserved unwashed vegetables stored over ready to eat stocks and fries in the walk in. CDI: Items reorganized.
16	1.50	Food-contact surfaces: cleaned & sanitized	No	No	Yes	No	No	4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dish machine at the bar at a chlorine concentration of 0ppm. CDI: Dish machine technician arrived and replaced tubing for chlorine. Chlorine was then proper concentration.
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 one of the prep units with multiple items above 41 degrees F (see chart). CDI: PIC voluntarily discarded items. REPEAT VIOLATION Future cold holding violations will result in risk control plan and/or permit action.
23	3	Proper date marking & 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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken wings (6/06), grits (6/8), mushroom stock (6/10), and cut melons (6/10) more than 7 days old. CDI: Products were voluntarily discarded. REPEAT VIOLATION 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date mark on blanched fries, chicken, cooked grains, and pork shanks in walk in cooler. Per PIC they were prepared yesterday. Observed tobiko with no date mark. PIC stated it was opened yesterday CDI: food employee placed correct date mark on items. REPEAT VIOLATION Improvement from previous inspection
35	0	Approved thawing methods used	No	No	Yes	No	No	3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed ground crab meat thawing on counter in ambient air. CDI: PIC moved crab meat to prep sink and placed it under running water.
43	0.50	In-use utensils: properly stored	No	No	Yes	Yes	No	3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed pint and quart containers in several dry good containers bulk storage. CDI: Pint and quart containers removed. REPEAT VIOLATION
44	0	Utensils, equipment & linens: properly stored, dried & handled	No	No	No	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stored still wet. Informed PIC to allow dishes to fully air dry before storing.
49	0	Non-food contact surfaces clean	No	No	Yes	Yes	No	4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of prep cooler in need of cleaning. CDI: Areas properly cleaned. REPEAT VIOLATION Previous violation corrected.