Inspection Management System
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NameEGG AT DAVIDSON CAFE, THE Rules Governing Inspection Scores.
Address231 GRIFFITH ST Restaurants: 
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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 6/23/2022 
Final Score @ Grade
85.50 B
NC Department of Environmental Health: 
General CommentsITS issued for inoperable handsink at kitchen and both prep units not holding temperature. PIC Robert McCrary reviewed and signed for inspection. Call main office at 980-314-1620 for reinspection.
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 1 PIC Present, demonstrates knowledge, & performs duties No No No No Yes 2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC present to begin inspection. PIC arrived approximately 30 minutes into inspection. 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, , for more food safety information related to PIC Duties, Training, and managing food safety. Observed no person in charge during inspection, main handsink in kitchen inoperable, no employees with CFPM, multiple priority violations, inconsistent handwashing/glove use, no active managerial control displayed in facility during inspection. VR by 4-3-22 to ensure facility is improving in these areas.
2 1 Certified Food Protection Manager No No No No No 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: Observed no PIC available to begin inspection, no employee with CFPM in facility at time of inspection.
6 0 Proper eating, tasting, drinking or tobacco use No No No No No 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks stored on prep surface, directly next to cutting boards on prep table during inspection.
9 2 No bare hand contact with RTE foods or pre- approved alternate procedure 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 employees using bare hands to make sandwiches and toast at prep line. CDI- EHS intervened, food contacted with bare hands was voluntarily discarded during inspection.
10 2 Handwashing sinks supplied & accessible No No No Yes Yes 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf Observed main handsink in kitchen turned off due to a plumbing leak. PIC stated that sink is inoperable, water cannot be turned on and sink cannot be used. PIC called plumber during inspection, stated he is scheduled to come out tomorrow morning to fix plumbing issue. REPEAT. VR by 7-3-22 to ensure facility has fixed handsink.
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: or view our training videos at the following weblinks: Sanitizing Solutions - , How to Test Sanitizer , and Cleaning and Sanitizing Food Contact Surfaces . Observed can opener spike with buildup on food contact surface. CDI- can opener removed for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior white baffle wall of ice machine with significant black buildup, in need of cleaning.
21 0 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 For more information please visit: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed grits holding at 122F in hot steam table, employees stated they have been having issues holding temperature at steam table. CDI- grits voluntarily discarded during inspection.
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: or view our training videos at the following weblinks: What are TCS Foods and Safe Food Temperatures . Observed 2x cold holding prep units holding TCS foods above 41F, see temperature chart. EHS spoke with PIC/owner Robert about issue, PIC called for machines to be serviced during inspection. Facility typically closes at 3pm, PIC/owner closed facility at 1pm today in response to units not holding temperature. EHS observed one prep unit holding around 55F, other prep unit holding around 45F, see temperature chart. CDI- food out of temperature for more than 4 hours voluntarily discarded, all items in prep top 1 discarded. EHS allowed PIC to keep egg salad, pasta salad as it was holding at 43-44F and PIC stated it was recently placed into cold holding from walk in cooler. REPEAT. Facility will not use units for any long term storage, EHS observed units completely emptied during inspection. PIC stated he will ice down units, use the one that is colder (prep top 2), work out of this unit until repaired. PIC stated he will be there in morning during opening to ensure employees understand that units must be iced to maintain temperature. EHS will conduct compliance visit to ensure facility is maintaining TCS foods at 41F or below at prep units.
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: or view our training videos at the following weblinks: What are TCS Foods and Cooling Food Safely . Observed poached eggs marked 6/23, in the process of cooling in the walk in cooler with lid tightly secured, in plastic cambro. CDI- lid removed, ice added to container to rapidly cool product. REPEAT.
37 0 Food properly labeled: original container No No No No 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 squeeze bottles at cook line with no label.
38 1 Insects & rodents not present; no unauthorized animals No No No Yes No 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with large opening at bottom, not fully sealed, potential for insect/rodent entry. REPEAT.
51 1 Plumbing installed; proper backflow devices No No No Yes No 5-205.15 Maintain a plumbing system in good repair. Observed handsink inoperable due to plumbing issue. Observed 3 compartment sink slowly leaking. REPEAT.
55 1 Physical facilities installed, maintained & clean No No No Yes No 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in need of grouting, no longer smooth and easily cleanable. 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 floor tile broken underneath 3 compartment sink. REPEAT.