Inspection Management System
Premise Information
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NameMAPLE STREET BISCUIT COMPANY Rules Governing Inspection Scores.
Address2725 SOUTH BV 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 11/7/2022 
Final Score @ Grade
90 A
NC Department of Environmental Health: 
General CommentsVisit our website for employee health documents and training materials for staff.
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
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: PIC onsite at time of inspection did not have certified food protection manager training.
6 0.50 Proper eating, tasting, drinking or tobacco use No No Yes Yes No 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. One personal beverage observed stored on a prep table in the back prep area. Beverage moved.
8 2 Hands clean & properly washed No No Yes No No 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed employee crack raw eggs at the grill, remove gloves, and then move to put on new gloves and begin a new task. CDI. Employee advised to wash hands.
10 1 Handwashing sinks supplied & accessible No No Yes No No 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand washing sink at the chicken breading station blocked with a cart. CDI, PIC moved cart. Observed no disposable towels at prep area hand washing sink. CDI, paper towels supplied by PIC.
16 1.50 Food-contact surfaces: cleaned & sanitized No No Yes No 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 some utensils with grease residue. CDI, items moved to dish washing area for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the interior of the ice machine with residue. Clean the interior of the ice machine. Observed the ice machine dispensing area at the lobby drink machine collecting mold. Please the ice dispensing area at the drink machine.
18 1.50 Proper cooking time & temperatures No No Yes No No Observed raw chicken tenders cooked to 155 F in some parts of the chicken. CDI. Chicken cooked to 187 F by staff. It appear the chicken was stuck together during the cooking process in the fryer. Advised staff to make sure to shake the fryer basket to prevent the tenders from sticking together and allowing all areas of the tenders to cook.
22 0 Proper cold holding temperatures No No Yes No 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 egg whites stored on the biscuit table at 71F. CDI, product discarded. An employee in the kitchen advised they are normally stored in the reach in refrigerator.
23 0 Proper date marking & disposition No No Yes No 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: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely Observed one sauce with date marking discard date of 10/31. PIC discarded product.
28 1 Toxic substances properly identified stored & used No No Yes No No 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bottles with no label. Observed one sanitizer bottle stored on the preparation table. CDI, bottles labeled and moved to approved storage locations.
35 0 Approved thawing methods used No No Yes No No 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen chicken being thawed in the prep sink and just soaking in water. Thaw frozen food under cold running water. CDI, employee educated and started thawing the chicken under running water.
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 sugar bin with no label. Re-label the sugar bin.
38 0 Insects & rodents not present; no unauthorized animals No No No No No 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some small flies in the kitchen. Contact a pest control vendor and have them treat for insects.
44 0.50 Utensils, equipment & linens: properly stored, dried & handled No No Yes No No 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a soiled squeegee stored with clean utensils. Item removed from the clean utensil rack. Observed the knife rack on the preparation area wall in need of cleaning and with clean knives. CDI, knives removed and rack cleaned.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No No No 4-501.11 Maintain equipment in good repair. Observed the orange juice machine case repaired with tape. Replace or repair the machine so that it is easily cleanable. Observed a thin/white cutting board in the preparation area with dark grooves and no longer cleanable. Discard the the damaged cutting board.
48 0.50 Warewashing facilities: installed, maintained & used; test strips No No No No Yes 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Staff were not able to provide a max/min thermometer for verifying the dish washing guages are working. Verification Required. Please obtain a max/min thermometer for the kitchen’s dish machine and test strips for sanitizer. EHS will return in 10 days.
49 0.50 Non-food contact surfaces clean No No No 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 non-food contact surfaces through out the kitchen with residue, includes the interior of refrigeration.
55 0 Physical facilities installed, maintained & 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 walls and floors throughout the kitchen area in need of cleaning.