A92.5

EDGEWATER BAR & GRILLE

8629 J M KEYNES DR, Charlotte, NC 28262

Restaurant · NC permit/State ID 2060011280

Latest gradeA (92.5)

Last inspectedOct 2, 2026

Inspections on record33

On record sinceOct 21, 2013

Score history

Oct 21, 2013Higher is betterOct 2, 2026

Inspections & violations

Oct 2, 2026 A 92.5 · 10 violations

Inspector comments: NOTE: Facility has new manager. Manager stated that they were currently not using TPHC. EHS advised PIC to continue using TPHC buffet. Facility is par cooking chicken, steak and salmon. Cooling temps recorded on the cooling log. VIP lounge currently closed.

#10 · Handwashing sinks supplied & accessible −2

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee in coffee station dump milk in handwashing sink. CDI- Removed. Do not use hand sink for anything other than hand washing. REPEAT FOR THE 3RD TIME

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed partially washed asparagus stored above ready to eat foods in walk in cooler. CDI- Asparagus placed below ready to eat items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#21 · Proper hot holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed sausages under heat lamp on the line holding below 135F. CDI- Sausages pulled that replaced. EHS recommends that facility uses TPHC for items. Keep time stamp and procedures for items held on TPHC. REPEAT FOR THE 3RD TIME For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −1.5

Corrected during inspection

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items on the buffet line and tomatoes on the prep top units and low reach in holding above 41f. See temp chart. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition

Corrected during inspection

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed containers of salsa and tomatoes without date. CDI- Items were dated for the day they were opened. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −1

Corrected during inspectionRepeat violation

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 Observed tomatoes in several areas holding above 41F prior to being cooled to 41F. CDI- Tomatoes placed into the walk in cooler to cool down. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocado on the line with sticker on. Removed sticker when washing.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.11 Maintain equipment in good repair. Observed cutting boards on the line heavily scored/ stained. Resurface/ replace.

#49 · Non-food contact surfaces clean

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 milk cooler shelves at coffee station, hot boxes throughout, cold drawers at grill in need of cleaning.

#55 · Physical facilities installed, maintained & clean

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Apr 17, 2026 A 92 · 11 violations

Inspector comments: VIP lounge is currently under construction. No food service occurring here. Email/call EHS A. Hall when the VIP lounge is finished and ready to operate. Per PIC this area will have open food, but no cooking will occur.

#10 · Handwashing sinks supplied & accessible −1

Corrected during inspectionRepeat violation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf. Observed food employee use handsink to rinse out towel. CDI: PIC stopped employee and educated him on proper handsink use. Sink cleaned. REPEAT VIOLATION 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at bar handsink. CDI: Paper towels provided.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter for salmon. CDI: Facility will fully cook all salmon to 145F or above until product can be proven that it is free of parasites.

#15 · Food separated & protected −3

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed parcooked salmon stored over ready to eat items on speed rack. CDI: Product was reorganized and then salmon was fully cooked. (See #18). REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#18 · Proper cooking time & temperatures −1.5

Corrected during inspection

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken grill marked yesterday in walk in cooler. Product did not reach final cook temperature. CDI: Product voluntarily discarded. Non-continuous cooking procedure filled out and approved today during inspection. Observed salmon and chicken par cooked this morning being placed in walk in cooler to cool. CDI: Product was allowed to continue cooking and product was verified at required final cook temperature.

#20 · Proper cooling time & temperatures

Corrected during inspection

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice noodles mounded high and placed on a cart to cool in the walk in cooler. Product had 15 min left in the first window to cool and was at 90F. CDI: Product separated onto 2 sheet pans and separated for more air flow and product met required parameter. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#21 · Proper hot holding temperatures −1.5

Corrected during inspectionRepeat violation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grits, eggs, and potatoes hot holding below 135F in the hot hold cabinet. CDI: Products rapidly reheated to over 165F. Observed fried onion straws at prep table below 135F. CDI: Product voluntarily discarded. REPEAT VIOLATION For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#25 · Consumer advisory provided for raw/ undercooked foods −0.5

Follow-up verification required

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed no asterisk on the menus for the disclosure. VERIFICATION REQUIRED within 10 days (4/27) to verify menus have been corrected.

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Corrected during inspection

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 Observed rice noodles and noodles piled high on sheet pans. CDI: Items were divided out to continue cooling properly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#37 · Food properly labeled: original container

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 one unlabeled bottle of what PIC identified as oil at the cooking line.

#41 · Wiping cloths: properly used & stored

Corrected during inspection

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth in soapy water at server station. CDI: Cloth removed.

#55 · Physical facilities installed, maintained & clean

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 FRP bubbling and pulling away from wall in men and women’s restrooms. Observed missing and/or damaged baseboard tiles in walk in coolers. Observed peeling laminate in university cafe area shelving. 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 significant dust build up on vent cover and adjacent ceiling tiles in dish area.

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Oct 9, 2025 A 94.5 · 11 violations

Inspector comments: ENSURE TO INSPECT CAFE AREA AND VIP LOUNGE (CONTAINS CH ITEMS). EHS educated PIC on ensuring that food going out for catering is at 41F or below. Recommended that TCS items be prepared prior to use (earlier in the morning or day before) and placed in WIC or WIF to rapidly cool down and then sandwiches and other items prepared quickly, only taking out small quantities as needed and being placed back into cold holding to cool back down, if necessary. EHS also educated PIC on ensuring that all items prepped are properly cooled down using WIC or WIF and not placing in prep units until they are at 41F or below and not overfilling cold holding containers. EHS provided updated EHP in English and Spanish.

#8 · Hands clean & properly washed

Corrected during inspection

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. Observed dish employee wash hands for less than 20 seconds and not use hand soap. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and dish employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employees on using a barrier to turn off the faucet and both rewashed hands and used barriers. -0-

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed food employee use handsink to dump water basin and use it a separate time to fill up water basin. -CDI- EHS educated food employee on proper use of handsink. -0-

#15 · Food separated & protected −1.5

Corrected during inspectionRepeat violation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken stored over Cole slaw in prep unit. Observed raw chorizo commingled with RTE ham. -CDI- PIC corrected storage order. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to dark buildup around ice chute. Increased and more thorough cleaning frequency recommended. -0-

#21 · Proper hot holding temperatures

Corrected during inspection

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed sausage HH below 135F at breakfast line and in HH cabinet and grits in HH cabinet below 135F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items above 41F throughout. Observed items going out for catering orders above 41F. -CDI- EHS educated PIC on ensuring that catering items are at 41F or below before going out. PIC placed items in WIC to cool back down. **REPEAT** -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#38 · Insects & rodents not present; no unauthorized animals −1

Repeat violation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in dishpit area. **REPEAT** -1-

#40 · Personal cleanliness

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0-

#42 · Washing fruits & vegetables

3-302.15 Wash fruits and vegetables prior to use. Observed avocados out for prep with stickers. Ensure stickers are removed and items are washed before use. -0-

#45 · Single-use & single-service articles: properly stored & used

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single use cups stored under handsink sewer line at cafe area. -0-

#56 · Meets ventilation & lighting requirements; designated areas used

6-303.11 Provide required lighting intensity. Observed missing lights in dry storage areas. Repair. -0-

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Jun 9, 2025 A 93.5 · 13 violations

Inspector comments: Discussion about the breakfast buffet, was not sure if facility was using TPHC for foods on the breakfast buffet since breakfast was already completed when I arrived to conduct my routing inspection.

#14 · Required records available: shellstock tags, parasite destruction

Corrected during inspection

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed salmon on the menu offered undercooked, PIC stated that they cook their salmon to 145F and they do not give customers this option. Stated to the PIC to remove the CA on this menu item. PIC was unable to provide a parasite destruction letter. CDI - Letter provided, salmon is aquacultured and pellet fed.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork sausage stored over cooked beans in the prep WIC. Observed raw chicken stored over cole slaw in the reach in cooler of the prep cooler at the prep line. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a serving spoon at the cookline with dry food debris,. CDI - Spook was taken to warewashing to be cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Repeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods in the Pizza prep top cooler above 41F: crab soup, onion soup, cooked potatoes, cooked pasta, and cut melons. Observed the following TCS foods in the Sandwich prep top cooler above 41F (ambient air at 52): cut tomaotes, turkey 55. Discussion with the PIC revealed that they cook that TCS foods are replaced between breakfast and lunch at 11AM it has been less 4 hours, Observed cooked chicken and steak in the cooler drawers above 41F. TCS foods are taken from the WICs and placed in to the prep top cooler. Allowed PIC to place TCS back into the WIC to cool back down to 41F and below. Rechecked temperatures of these TCS foods and they all went down to 41F. Verification visit to check on the prep top coolers. Due cold holding being cited numerous times in past inspections failure to comply may result in creating a risk control plan. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#23 · Proper date marking & disposition −1.5

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed facility has a datemarking system however the system is not being followed, 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 Observed opened hummus, pimento cheese, deli meats (turkey, ham, roast beef) all without datemarking. Observed skirt steak made 3 days ago not date marked.Observed fully cooked sausage patties, rice with cut tomaotes, cooked pasta in the walk-in cooler not datemarked. Hummus, pimento cheese, deli meats were discarded. Verification visit required to ensure datemarking system is in place and staff are datemarking correctly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 .

#33 · Proper cooling methods used; adequate equipment for temperature control −0.5

Repeat violation

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 Observed cole slaw in deep container in walk in cooler, prepped this morning. Observed deli sandwiches prepped this morning closed in plastic clamshells, observed cut fruit in metal pans covered with plastic wrap. Chef stated all of these foods were prepped today. CDI - allowed to remove plastic and place cole slaw on sheet pan to properly cool to 41F and below. Recheck of TCS foods all were cooling properly, cut fruits were at 39F and cole slaw was at 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

#38 · Insects & rodents not present; no unauthorized animals

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed small flies an over by the 2 compartment sink. Contact your pest control to seek out the source and eliminate. 6-202.13 Properly locate mechanical insect control devices. Observed pest control device over clean buffet pans. Rack was relocated to prevent contamination.

#39 · Contamination prevented during food preparation, storage & display

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bottles of water stored directly on the ground in the dry storage room. Elevate to prevent contamination.

#43 · In-use utensils: properly stored

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scoops to dry ingredient bins stored on the unclean wire shleving. CDI - scoops were taken to the dish to be recleaned. Observed ice scoop stored in the holder with standing water. Keep clean and maintain the scoop holder.

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used −0.5

Repeat violation

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards on prep top coolers with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he has already ordered new cutting boards. 4-501.11 Maintain equipment in good repair. Observed frost and ice building up on the sandwich prep top cooler. Call for maintenance and ensure unit is maintaining 41F and below prior to adding TCS foods.

#49 · Non-food contact surfaces clean

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 base of the standing mixer beginning to rust. Repair.

#51 · Plumbing installed; proper backflow devices −1

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed an sprayer hose at the pre rinse dishmachine area below the flood rim.Repair the tension so that the hose is above the rim of the sink. Verification visit required to ensure compliance.

#55 · Physical facilities installed, maintained & clean

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 hole in wall behind the women’s toilet. Repair.

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Feb 13, 2025 A 95 · 7 violations

Inspector comments: WIC #6 was repaired and is not working properly again. It is freezing the food. Therefore it is not being used until repaired again. Facility has 3 other WIC they can use.

#10 · Handwashing sinks supplied & accessible

Corrected during inspection

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at dish room handwashing sink. CDI EHS emailed sign to PIC.

#15 · Food separated & protected

Corrected during inspection

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed ginger root above RTE food in the produce WIC. CDI PIC put ginger root with other unwashed produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

#16 · Food-contact surfaces: cleaned & sanitized

Corrected during inspection

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 a max/min thermometer.-P. Observed the dish machine final rinse at 155F. CDI PIC called Ecolab. They arrived and repaired machine during the inspection. EHS verified that that final rinse is now 161F . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

#22 · Proper cold holding temperatures −3

Corrected during inspectionRepeat violation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. PIC stated that some of the foods were out this morning to make sandwiches. CDI PIC discarded foods that were dated yesterday and put those that were filled this morning in the WIC to cool back down. Also observed sandwiches and grilled chicken salads in the Cafe display cabinet above 41F. PIC stated that they were brought up from the kitchen today. CDI PIC took sandwiches and salads to the WIC to cool back down. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

#28 · Toxic substances properly identified stored & used −2

Corrected during inspectionRepeat violation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle on table with slicer. Also observed sanitizer bucket on the bottom shelf of a prep table with spices. CDI PIC moved spray bottle and sanitizer bucket. REPEAT

#47 · Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting colored cutting boards with deep grooves that can no longer be effectively cleaned and sanitized. PIC stated that he has already ordered new cutting boards.

#51 · Plumbing installed; proper backflow devices

Corrected during inspection

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed an open-ended water hose in the handwashing sink in the dish room. CDI PIC removed the hose.

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Oct 22, 2024 A 94 · details not yet loaded