Inspection Management System
Premise Information
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NameSTOKE RESTAURANT AND BAR Rules Governing Inspection Scores.
Address100 W TRADE ST 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 12/19/2022 
Final Score @ Grade
91.50 A
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
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 CFPM present during inspection.
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. Observed employee beverage in closed container stored on prep table. REPEAT. CDI - PIC moved employee drink to designated area.
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 multiple handsinks that were blocked by carts. CDI - PIC moved carts away from handsinks. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils in handsink at front grill area. CDI - food employee moved utensils to prep sink.
15 0 Food separated & protected No No Yes No No 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: Observed whole muscle beef stored next to ground beef patties in front grill area. CDI - PIC moved whole muscle beef to separate container.
16 3 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 multiple containers throughout facility stacked clean with sticker residue. Observed utensils stored clean in container with debris and some utensils had debris build-up. REPEAT. CDI - PIC moved all items to warewashing area to be properly cleaned.
23 1.50 Proper date marking & disposition No No Yes No No 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: or view our training videos at the following weblinks: What are TCS Foods and Date Marking Food Safely . Observed multiple containers of TCS food throughout facility with no date marking. CDI - PIC voluntarily discarded. 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 improper date marking in walk in and reach in cooler. Some items were date marked for 8 days. Some items were frozen and thawed with no thawing date mark. CDI - PIC voluntarily discarded.
24 0 Time as a Public Health Control; procedures & records No No Yes No No 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: Observed chicken held on time with no written procedures. CDI - PIC and EHS developed written procedures during inspection.
28 0 Toxic substances properly identified stored & used No No Yes No No 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of disinfectant stored on prep table next to containers of food. Observed containers of food stored next to sanitizers and cleaning chemicals in front grill area. CDI - PIC separated food and toxic materials to designated safe areas.
33 0.50 Proper cooling methods used; adequate equipment for temperature control No No Yes No 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 carrots and broccoli moved from sheet pan to deep container and covered and stacked warm in WIC before reaching 41 F. CDI - PIC moved items to sheet pan to cool more quickly.
37 0 Food properly labeled: original container No No Yes 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 multiple squeeze bottles and containers of food in front grill area and throughout facility without labels.
39 0 Contamination prevented during food preparation, storage & display No No No No No 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored within splash zone of hand sink in front grill area. EHS recommended installation of splash guards to protect food ready to be taken to customers.
42 0 Washing fruits & vegetables No No No No No 3-302.15 Wash fruits and vegetables prior to use. Observed container of avocados on countertop in front grill area that food employee stated were clean. Multiple avocados still had stickers. CDI - food employee took vegetables to kitchen to be properly washed.
45 0.50 Single-use & single-service articles: properly stored & used No No No Yes No 4-903.11(A)(C) Store single-use and single-service articles 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 multiple sealed packages of single-use articles stored on floor in main kitchen and banquet dry storage area.
47 0 Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used No No No No No 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple stored utensils with damage that rendered them not smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed multiple torn gaskets throughout facility. PIC stated that work order has already been placed. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with burns, deep scratches, and gouges. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed utensil storage shelf with duct tape wrapped around edges outside WIC. Tape should be removed from shelving.
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 black growth on outside lip of rice storage container in WIC.
56 0.50 Meets ventilation & lighting requirements; designated areas used No No Yes No No 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as jackets and bags stored in food prep areas. Observed employee phone stored on prep table with videos playing. CDI - PIC moved employee items to designated area.