Inspection Management System
Premise Information
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NameCHEDDAR'S Rules Governing Inspection Scores.
Address620 UNIVERSITY CENTER 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 11/16/2022 
Final Score @ Grade
87.50 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
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: Observed raw burgers stored on prep table where Alfredo sauce was being portioned and bagged for chilling. CDI box of burgers relocated.
16 3 Food-contact surfaces: cleaned & sanitized No No Yes Yes No 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces . Observed dish plate coming out from 152-156F. Facility tried refilling and issue persist, ECOLAB called to work on unit. Repeat.
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 mushrooms, broccoli casserole, and fries holding below 135F. CDI items discarded.
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 lettuce in prep top at 56F. CDI product discarded. Observed blue cheese dressing and shredded cheese and Cole slaw in ice bath that was not touching food product and items above 41F. CDI items discarded. Repeat.
29 2 Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan No No No Yes Yes 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf. Observed facility reheat bagged items for hot holding but did not recording the hot holding CCP for the day, employee actively bagging Alfredo sauce and no logs available to record initial and cooling temperatures and no am temperatures taken of bagged items in walk in. Checked logs and observed facility only checking bagged products once a day for the past month. Plan requires manual measurement of held bagged product twice daily. Repeat. Facility has an ongoing issue with Maintaining approved variance and an ITS (intent to suspend) will be issued today to ensure there is long term compliance with issue.
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 pot pie chicken in deep metal container and chopped lettuce in deep plastic container and temperatures did not drop after 45 mins. Had PIC separate product into separate portions to accelerate cooling. Repeat.
40 0 Personal cleanliness No No Yes No No 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing bracelets and watch while prepping food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food cooks not wearing a hair restraint during food prep.
47 1 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No Yes No 4-501.11 Maintain equipment in good repair. Observed dish machine unable to reach 160F and must be switched to chemical until part purchased. Observed heat sealer where half of heating element was not in working order and employee was only able to use one side of unit. Repeat.
48 1 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. Observed no thermometer for high temp dish machine. Verification required.
49 0 Non-food contact surfaces clean No No No No 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 white storage racks in walk in and interior of reach ins soiled with debris.
55 0 Physical facilities installed, maintained & clean No No No No 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 floors with cracked tiles and grouting missing and in need of repair.